Name: Turkey Hash with Potatoes and Peas
Ingredients: 1 sm Onion, chopped fine; 1 1/2 tb Unsalted butter; 1 Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water; 1 tb All-purpose flour; 1 c Canned chicken broth; 2 tb Heavy cream; 1/2 c Frozen peas, thawed; 1 1/4 c Diced cooked turkey breast; 2 tb Sliced almonds, toasted lightly

An important Old Testament truth is “The fear of the Lord is the beginning of wisdom” (Psalm 111:10; cf. Proverbs 1:7, 9:10). [For the Christian] it’s not the fear of being doomed to eternal torment, nor a hopeless dread of judgment that leads to despair. Instead, it’s a reverential fear, a holy concern to give God the honor He deserves and avoid the chastening of His displeasure. It protects against temptation and sin and gives motivation for obedient, righteous living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			2	Servings

INGREDIENTS

1	sm	Onion, chopped fine
1 1/2	tb	Unsalted butter
1		Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water
1	tb	All-purpose flour
1	c	Canned chicken broth
2	tb	Heavy cream
1/2	c	Frozen peas, thawed
1 1/4	c	Diced cooked turkey breast
2	tb	Sliced almonds, toasted lightly

INSTRUCTIONS

COOKING LIVE SHOW #CL8771
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
In a skillet cook the onion in the butter over moderate heat, stirring
occasionally, until it is just golden. While the onion is cooking, in a
saucepan of boiling salted water boil the drained potato, for 5 to 8
minutes, or until it is tender, and drain it. Stir the flour into the onion
mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring
the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes.
Add the cream and cook the mixture over moderate heat, stirring, for 1
minute. Add the peas, potato, and turkey and cook the mixture, stirring,
for 5 minutes, or until the sauce is absorbed. Transfer the hash to a
serving dish and sprinkle it with the almonds. Yield: 2 servings
Posted to FOODWINE Digest 03 Dec 96
From:    "Marie D. Pinho" <[email protected]>
Date:    Tue, 3 Dec 1996 19:00:03 -0500

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