Name: Turkey with Parmesan Cream Sauce
Ingredients: 1 pk The Turkey Store Breast Slices; 4 or 5 slices; 1 Egg white beaten; 1/3 c Italian seasoned dry bread crumbs; 1 tb Maragarine; 2 tb Flour; 1/8 ts White pepper; 1 1/2 c Skim or lowfat milk; 1/4 c Freshly grated parmesan; 2 1/2 c Cooked rainbow rotini; 2 tb Fresh parsley; chopped

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1	pk	The Turkey Store Breast Slices; 4 or 5 slices
1		Egg white beaten
1/3	c	Italian seasoned dry bread crumbs
1	tb	Maragarine
2	tb	Flour
1/8	ts	White pepper
1 1/2	c	Skim or lowfat milk
1/4	c	Freshly grated parmesan
2 1/2	c	Cooked rainbow rotini
2	tb	Fresh parsley; chopped

INSTRUCTIONS

In a shallow bow, dip each turkey breast slice in beaten egg white then
coat in bread crumbs. Spray large skillet with no-stick cooking spray. Heat
over medium high heat about 30 seconds. Add turkey. Cook 1 1/2 minutes on
each side or until lightly browned. Remove from skillet; keep warm. Wipe
out skillet.
In small bowl, combine flour, pepper and milk, mix well. Melt margarine in
skillet over medium heat. Add flour mixture. Cook until thickened and
bubbly, stirring constantly. Reduce heat to low. Add cheese. Cook until
melted, stirring constantly. Stir in cooked rotini. Cook over low heat 2 to
3 minutes or until thoroughly heated, stirring constantly. Serve sauce with
turkey. Sprinkle with parsley.
Recipe by: The Turkey Store brand turkey package
Posted to recipelu-digest Volume 01 Number 493 by PLK1028 <PLK1028@aol.com>
on Jan 11, 1998

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