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* Turkey Loaf
* Garlic Mashed Potatoes
* Broccoli with Lemon Sauce
* Bread of your choice

Turkey Loaf

Makes 6 servings

  1/2 cup white wine or chicken broth
  1 green bell pepper, chopped
  1 medium onion, chopped
  1 clove garlic, minced
  1 medium yellow squash, grated
  1 pound lean ground turkey meat
  2 egg whites
  3 large carrots, grated
  1/2 cup cornmeal
  1 teaspoon dried oregano
  1 teaspoon dried basil
  Salt and freshly ground black pepper
  Tomato sauce

 1. Preheat the oven to 450 F.

 2. In a medium saute pan, heat the white wine or broth over medium heat.
 Add the green pepper, onion, and garlic. Simmer for 2 minutes.

 3. In a medium mixing bowl, combine the yellow squash, ground turkey, egg
 whites, carrots, cornmeal, oregano, and basil. Add the sauteed vegetables
 and mix well. Season with salt and pepper, to taste.

 4. Form the mixture into a loaf and place on a sheet pan sprayed with
 vegetable oil. Top with your favorite tomato sauce. Bake for 25 minutes.
 Slice and serve.

 Copyright 1995 Acorn Associates

 Garlic Mashed Potatoes
 Canada

 Makes 4 servings

  1+1/2 pounds potatoes, peeled and cut into chunks
  3 tablespoons olive oil
  2 to 3 cloves garlic, crushed and finely minced
  3/4 cup chicken broth OR milk
  3/4 teaspoon salt

 1. In a saucepan of cold lightly salted water, boil the potatoes for 20
 minutes or until tender.

 2. Drain the potatoes and press them through a potato ricer or food mill
 or mash them with a masher. Stir in the remaining ingredients and blend
 well.

 Copyright 1995 Acorn Associates, Ltd.

 Broccoli with Lemon Sauce
 Canada

 Makes 4 servings

  1 pound broccoli spears
 For the Sauce:
  1 tablespoon fresh lemon juice
  1 teaspoon grated lemon zest
  1/2 teaspoon salt
  3 tablespoons olive oil
  2 tablespoons diced red bell pepper

 1. In a saucepan with a steamer, steam the broccoli for 4 minutes, or
 until the stems are tender.

 2. Meanwhile, prepare the sauce: In a bowl, combine the lemon juice, lemon
 zest, and salt. Gradually whisk in the olive oil, then stir in the red
 bell pepper.

 3. Toss the cooked broccoli in the sauce.

 Copyright 1995 Acorn Associates, Ltd.






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