| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Pasta, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Dried; (7 ozs) |
|
|
Cheese-filled tortellini |
| 2 1/4 |
c |
Water |
| 2 |
tb |
Rice wine vinegar or |
|
|
White wine vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
cn |
Condensed; (10-3/4 ozs) |
|
|
Chicken broth |
| 1 |
|
To |
| 2 |
tb |
Finely chopped |
|
|
Gingerroot or |
| 1 |
|
To |
| 2 |
ts |
Ground ginger |
| 2 |
c |
Sliced bok choy |
| 2 |
c |
Cut-up cooked turkey |
|
|
; (about 10 ozs) |
| 2 |
|
Green onions (with tops); sliced |
| 1 |
c |
Enoki mushrooms |
INSTRUCTIONS
Recipe by: Betty Crocker's Cookbook Cook tortellini as directed on package;
drain. Heat water, vinegar, soy sauce, chicken broth and gingerroot to
boiling in 3-quart saucepan; reduce heat. Stir in bok choy stems (reserve
leaves), turkey and onions. Simmer 15 minutes. Stir in bok choy leaves and
mushrooms. Simmer just until leaves are wilted. 4 SERVINGS (ABOUT
1-1/2 CUPS EACH); 350 CALORIES.
Posted to MM-Recipes Digest V4 #135 by novmom@juno.com (Angela Gilliland)
on May 15, 1997
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