The Menu
Turkey Cutlets with Sun-Dried Tomatoes
Buttermilk Mashed Potatoes
ZESTY GREEN BEANS
150 Year Old Oatmeal Cookies
The Recipes
Turkey Cutlets with Sun-Dried Tomatoes
FoodReference.com
Yield: 4
* 1 Pound TURKEY BREAST CUTLETS
* 1/4 Teaspoon white pepper
* 1/4 Cup sun-dried tomatoes with oil, drained and sliced, 2 T. oil reserved
* 1 Can (4 ounces) sliced mushrooms, well drained
* 1/4 Cup green onion, thinly sliced
* 1/4 Cup dry white wine
1) Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in
center. Transfer turkey to platter and keep warm.
2) In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
3) To serve, spoon sauce over cutlets.
Buttermilk Mashed Potatoes
4 servings.
1 1/4 pounds white boiling potatoes, peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
freshly ground black pepper
Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. Place the potatoes in a large bowl and partially mash. Add the warm buttermilk and baking soda, mix well and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.
ZESTY GREEN BEANS
-- From "ABC Coloring Cook Book"
1 cup water
1-1/2 teaspoons salt
1/8 to 1/4 teaspoon dried crushed red pepper
1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
3 tablespoons CRISCO Oil
1 small onion, thinly sliced
Combine water, salt and red pepper in large saucepan. Heat to boiling. Add green beans. Return to boiling. Cover. Reduce heat to moderate. Cook 10 to 15 minutes, or until tender-crisp. Drain.
Meanwhile, heat Crisco Oil in large skillet. Add onion. Sauté over moderate heat until tender. Stir in green beans. Cover. Cook 1 to 2 minutes, or until heated through.
150 Year Old Oatmeal Cookies
3 1/2 dozen cookies
These are delicious raisin oatmeal cookies. I would use shortening next time I make these. They are a nice moist drop cookie. I got the recipe from a newsgroup and it was posted by Barb.
1 cup sugar
3/4 cup lard
3 egg yolks
2 cups flour
2 cups old-fashioned oatmeal
1/2 cup raisins, chopped
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs whites, well beaten
Cream sugar and lard together. Beat in egg yolks. Add remaining ingredients except the egg whites and mix well. This is a very stiff mixture - but do not moisten. Add egg whites and blend. Drop by teaspoonful on ungreased cookie sheet 2 inches apart. Bake at 350°F for about 13 minutes.
Turkey Cutlets with Sun-Dried Tomatoes
Buttermilk Mashed Potatoes
ZESTY GREEN BEANS
150 Year Old Oatmeal Cookies
The Recipes
Turkey Cutlets with Sun-Dried Tomatoes
FoodReference.com
Yield: 4
* 1 Pound TURKEY BREAST CUTLETS
* 1/4 Teaspoon white pepper
* 1/4 Cup sun-dried tomatoes with oil, drained and sliced, 2 T. oil reserved
* 1 Can (4 ounces) sliced mushrooms, well drained
* 1/4 Cup green onion, thinly sliced
* 1/4 Cup dry white wine
1) Sprinkle each turkey cutlet with pepper. In large, non-stick skillet, over medium-high heat, saute turkey in 1 tablespoon reserved oil from tomatoes, for 2 to 3 minutes per side or until turkey is no longer pink in
center. Transfer turkey to platter and keep warm.
2) In same skillet, saute mushrooms and onions for 1 to 3 minutes in remaining 1 tablespoon oil. Add wine and tomatoes; simmer 1 to 3 minutes or until heated throughout.
3) To serve, spoon sauce over cutlets.
Buttermilk Mashed Potatoes
4 servings.
1 1/4 pounds white boiling potatoes, peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
freshly ground black pepper
Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid. Place the potatoes in a large bowl and partially mash. Add the warm buttermilk and baking soda, mix well and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.
ZESTY GREEN BEANS
-- From "ABC Coloring Cook Book"
1 cup water
1-1/2 teaspoons salt
1/8 to 1/4 teaspoon dried crushed red pepper
1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
3 tablespoons CRISCO Oil
1 small onion, thinly sliced
Combine water, salt and red pepper in large saucepan. Heat to boiling. Add green beans. Return to boiling. Cover. Reduce heat to moderate. Cook 10 to 15 minutes, or until tender-crisp. Drain.
Meanwhile, heat Crisco Oil in large skillet. Add onion. Sauté over moderate heat until tender. Stir in green beans. Cover. Cook 1 to 2 minutes, or until heated through.
150 Year Old Oatmeal Cookies
3 1/2 dozen cookies
These are delicious raisin oatmeal cookies. I would use shortening next time I make these. They are a nice moist drop cookie. I got the recipe from a newsgroup and it was posted by Barb.
1 cup sugar
3/4 cup lard
3 egg yolks
2 cups flour
2 cups old-fashioned oatmeal
1/2 cup raisins, chopped
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs whites, well beaten
Cream sugar and lard together. Beat in egg yolks. Add remaining ingredients except the egg whites and mix well. This is a very stiff mixture - but do not moisten. Add egg whites and blend. Drop by teaspoonful on ungreased cookie sheet 2 inches apart. Bake at 350°F for about 13 minutes.
