| 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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