| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Honeysuckle White turkey breast meat or 4 Honeysuckle White turkey breast steaks |
| 1/2 |
ts |
Garlic powder |
|
|
Salt and pepper; if desired |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Fresh chopped dill or 1/2 tsp. dried dillweed |
| 2 |
ts |
Prepared horseradish |
| 1 |
c |
Julienne-cut zucchini |
| 1 |
c |
Julienne-cut red pepper |
| 1 |
c |
Julienne-cut summer squash |
INSTRUCTIONS
Sprinkle turkey with garlic powder, salt and pepper. Spray large nonstick
skillet with nonstick cooking spray. Heat over medium-high heat until hot;
add turkey. Cook 10-15 minutes or until turkey is golden brown, tender and
no longer pink in the center, turning once. Add sour cream, dill, and
horseradish to skillet; cook until heated through. Do not boil.
Bring 1/2" water to boil in large skillet to steam vegetables. Add
zucchini, red pepper, and summer squash; cover and cook over medium heat
for 5-10 minutes or until vegetables are crisp-tender. Drain. Serve the
dill sauce over the turkey with the steamed vegetables.
from http://www.honeysucklewhite.com/
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
09, 1998, converted by MM_Buster v2.0l.
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