Name: Mashed Potatoes W/ Leftover Turkey and Ham (Turkey Mountain)
Ingredients: 4 Russet potatoes (8 oz.); peeled and cut into chunks; 1/2 c Lowfat buttermilk; 1 ts Nutmeg; freshly grated; 1/4 ts White pepper; freshly ground; 1/4 ts Sea salt; 4 sl Cooked ham; (thin slices); 4 sl Cooked turkey; (thin slices); Brown Onion Sauce

Suppose you have been outside in extremely cold temperatures, only then to enter the home of a friend who offers you a glass of brandy. A few minutes after drinking it, you become conscious of a feeling of warmth and attribute it to the alcohol. The fact is, the alcohol will actually make you colder. It has for the moment caused your blood vessels to dilate giving you the impression that your body is producing heat. In point of fact, it is losing heat. You may feel you are warming up, but in reality you are cooling down. Your feelings have led you astray. An observer knowledgeable about the effects of alcohol could tell you what was really happening. But if you are relying on your feelings you would reject his conclusions. So, too, in the spiritual realm, feelings can often deceive us as to the true state of affairs. We must have an external reference point or standard of objective truth by which feelings may be evaluated and judged… All subjective states of mind and emotion must be brought under the searchlight of the objective principles of God's written Word.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

4		Russet potatoes (8 oz.); peeled and cut into chunks
1/2	c	Lowfat buttermilk
1	ts	Nutmeg; freshly grated
1/4	ts	White pepper; freshly ground
1/4	ts	Sea salt
4	sl	Cooked ham; (thin slices)
4	sl	Cooked turkey; (thin slices)
		Brown Onion Sauce

INSTRUCTIONS

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, 1998

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