Name: Asian Turkey and Red Onion Salsa
Ingredients: 1/4 c Lemon juice; 1 tb Grated lemon rind; 2 tb Red wine vinegar; 2 tb Soy sauce; low sodium; 1 tb Canola oil; 1 Clove garbanzo beans; finely chopped; 1 1/2 lb Turkey tenderloin -Red Onion Salsa---; 1 1/2 c Red onion; finely chopped/2 med; 3/4 c Tomato; finely chopped/1 med; 1/4 c Chopped green onions; 2-3 med; 1/4 c Lemon juice; 2 tb Chopped fresh cilantro; 2 tb Balsamic vinegar; 1 tb Canola oil; 1 ts Soy sauce; low sodium; 1/4 ts Cayenne; 4 Cloves garlic; finely chopped

It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Poultry	6	Servings

INGREDIENTS

1/4	c	Lemon juice
1	tb	Grated lemon rind
2	tb	Red wine vinegar
2	tb	Soy sauce; low sodium
1	tb	Canola oil
1		Clove garbanzo beans; finely chopped
1 1/2	lb	Turkey tenderloin -Red Onion Salsa—
1 1/2	c	Red onion; finely chopped/2 med
3/4	c	Tomato; finely chopped/1 med
1/4	c	Chopped green onions; 2-3 med
1/4	c	Lemon juice
2	tb	Chopped fresh cilantro
2	tb	Balsamic vinegar
1	tb	Canola oil
1	ts	Soy sauce; low sodium
1/4	ts	Cayenne
4		Cloves garlic; finely chopped

INSTRUCTIONS

Skinless, boneless chicken breast halves can be substituted for the turkey
tenderloins. Decrease the baking time by 5 to 10 minutes. Mix all
ingredients except turkey tenderloins and Red Onion Salsa in shallow glass
or plastic dish. Add turkey; turn to coat with marinade. Cover and
refrigerate at least 2 hours but no longer than 4 hours, turning once.
Prepare salsa. Mix all ingredients in a glass or plastic bowl. Cover and
refrigerate at least 2 hours.
Heat oven to 350 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with
nonstick cooking spray. Remove turkey from marinade; place in pan. Bake
uncovered about 35 minutes, brushing with pan drippings after 10 minutes,
until juices of turkey run clear. Serve with salsa.
Sources Betty Crocker New Choices Cookbook computer program
Recipe by: Betty Crocker New Choices Cookbook computer program
Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 05, 1998

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