| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Crockpot, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Barbecue sauce |
| 1/2 |
c |
Hot water |
| 2 |
lb |
Turkey thighs; halved, (2) |
| 3 |
md |
Potatoes; cut in 3 pieces each |
| 6 |
md |
Carrots; in 2 1/2×1/2" sticks |
INSTRUCTIONS
In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and
carrots in electric crockpot. Pour sauce mixture over top. Cover and cook
on Low setting at least 9 hours.
Remove turke yand vegetables with slotted spoon. Place on serving platter.
Serve cooking juice over turkey and vegetables.
NOTES : Who would guess that 5 ingredients could be so tasty. A good
quality barbecue sauce is the secret. Cooking juices can be thickened with
flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup.
Stir and add back to crockpot, on High. Cook to thicken. Per serving: 380
calories, 9 g. fat, 14% of total calories from fat, 85 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, 'Jan. '96
Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 20, 98
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