| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Salad, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Shredded cooked turkey |
| 3 |
c |
Mixed cooked veggies |
| 4 |
|
Tomatoes |
| 1 |
bn |
Watercress |
| 1 |
tb |
Butter |
| 1 |
|
Shallot, chopped |
| 1 1/2 |
ts |
Curry powder |
| 1 |
ts |
Flour |
| 1/2 |
c |
Turkey stock |
| 2 |
ts |
Coconut |
| 2 |
ts |
Chutney |
| 3 |
ts |
Lemon juice |
|
|
Salt and pepper to taste |
| 1 1/2 |
c |
Mayonnaise |
| 1/8 |
ts |
Paprika |
| 2 |
|
Lemons, quartered |
INSTRUCTIONS
Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain
and reserve any juice that comes from tomatoes. Wash watercress and dry
thoroughly. Melt butter in frying pan. Add shallot and saute until
translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in
fllour and saute 3-5 minutes. Add stock, blending well. Bring to a boil,
stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice;
simmer 10-15 minutes. Strain and cool. Season with salt and pepper. Season
cooked vegetables with salt and pepper; sprinkle with remaining lemon
juice. Place in salad bowl. Arrange turkey in center of bowl. thin
mayonnaise with a small amount of reserved tomato juice. Spoon carefully
over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs
alternatley around edge of bowl. Garnish with lemon quarters and serve.
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #356
From: Suzy <suzy@gannett.infi.net>
Date: Fri, 27 Dec 1996 18:40:53 -0500 (EST)
A Message from our Provider:
“Many folks want to serve God, but only as advisers”