| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | Russet potatoes, 8 oz. | |
| peeled and cut into | ||
| chunks | ||
| 1/2 | c | Lowfat buttermilk |
| 1 | t | Nutmeg, freshly grated |
| 1/4 | t | White pepper, freshly ground |
| 1/4 | t | Sea salt |
| 4 | Cooked ham, thin slices | |
| 4 | Cooked turkey, thin slices | |
| Brown Onion Sauce |
INSTRUCTIONS
1998 Boil the potatoes for 30 minutes, drain, and return to the pot over low heat. Put a kitchen towel over the top of the pot and let them dry out. (This will prevent a watery consistency in your final product.) In a medium bowl, mash together the boiled potatoes, buttermilk, and seasonings. Set aside and keep warm. To assemble: Create an informal mold. Rub the ham around the inside of a soup bowl to lubricate the surface. Layer the ham and turkey to cover the inside of the bowl. Spoon in the hot potatoes, completely covering the meat to about 1/4 inch from the top of the rim, and smooth out the top. Invert the bowl over the middle of a plate, and give it a couple of sharp shakes. The potatoes should unmold in a meat-covered mound. To serve: Make a depression in the center of each serving, pour on the warm Brown Onion Sauce (see recipe) and garnish with the parsley. Per serving: 791 Calories; 23g Fat (26% calories from fat); 74g Protein; 70g Carbohydrate; 187mg Cholesterol; 2112mg Sodium Food Exchanges: 4 1/2 Starch/Bread; 9 1/2 Lean Meat; 1 Fat Serving Ideas : Serve with Brown Onion Sauce (see recipe) Recipe by: Graham Kerr's Best Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 4,
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