| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Sunflower oil |
| 6 |
|
Rashers streaky bacon, |
|
|
Chopped |
| 2 |
oz |
Butter |
| 1 |
lg |
Onion, peeled and finely |
|
|
Chopped |
| 12 |
oz |
Fresh white breadcrumbs |
|
|
Finely grated rind and juice |
|
|
Of 1 lemon |
| 3 |
tb |
Fresh thyme leaves, stalks |
|
|
Discarded or 1 tb dried |
| 9 |
oz |
Tinned chestnuts, finely |
|
|
Chopped |
| 2 |
md |
Eggs |
| 8 |
oz |
Premium pork sausage meat |
|
|
Salt and black pepper |
INSTRUCTIONS
Here are some recipes from the Safeway magazine that I've formatted into
meal master.
Heat the oil in a frying pan, add the bacon and cook for 3-4 minutes or
until crisp. Drain and set aside. Melt the butter in the same pan, add the
onion and cook until soft. Transfer onion and butter to a large bowl and
allow to cool slightly. Add the bacon, breadcrumbs and remaining
ingredients to the onion and mix well. Season. Use some of mixture to stuff
the turkey. Roll remaining mixture into balls, drizzle with melted butter
and bake for 20-25 minutes at 200'C (400'F).
Posted to MM-Recipes Digest V3 #326
Date: Thu, 28 Nov 1996 15:28:59 +0000
From: Susan Taft <jr03@dial.pipex.com>
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”