| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion Thinly Sliced |
| 2 |
tb |
Oleo |
| 3 |
tb |
Flour |
| 1/8 |
ts |
Red Pepper |
| 1/2 |
ts |
Chicken Bouillon Granules |
| 1/2 |
c |
Water |
| 1/2 |
c |
Skim Milk |
| 1/2 |
|
(2 Oz.) Cup Shredded |
|
|
Monterey Jack Cheese |
| 6 |
|
(1/2 in. Thick) Slices |
|
|
Italian Bread Toasted |
| 12 |
|
(1/2 Oz.) Slices Turkey |
|
|
Breast |
| 12 |
|
Thin Slices Tomato |
|
|
Freshly Ground Black |
|
|
Pepper |
INSTRUCTIONS
Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap&
Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once.
Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To
Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring
Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is
Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until
Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A
12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2
Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over
Tomatoes. Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until
Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm.(Fat 8.1. Chol.
28)
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