| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Main dish | 3 | Servings |
INGREDIENTS
| 1 | lb | Turkey tenderloins, 1/2 inch |
| Thick | ||
| 1 | ts | Ground cumin |
| 1/8 | ts | Pepper |
| 1 | tb | Butter |
| 1 | lg | Tomato, seeded & chopped |
| 1 | sm | Zucchini, chopped |
| 2 | Green onions | |
| 2 | tb | Vinegar |
| 1 | tb | Sugar |
| 1 1/2 | ts | Cornstarch |
INSTRUCTIONS
Rinse turkey; pat dry. Stir together cumin and pepper. Sprinkle on both sides of tenderloins. In a large skillet, cook tenderloins in margarine for 8 to 10 minutes, or until no longer pink. Transfer tenderloins to platter. Cover with foil. Stir tomato, zucchini and green onions into drippings in skillet. In a small bowl, stir together vinegar, sugar and cornstarch. Stir into mixture in skillet. Cook and stir 1 to 2 minutes or until onion is tender and mixture is thickened and bubbly. Cook and stir for 2 minutes. Spoon over tenderloins. Randy Rigg Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”