CINNAMON
CARROT COINS
(Submitted by Jim & Mary Ellen Patterson)
1
lb. carrots - peeled and sliced about ¼ inch thick
1 cup water
pinch of salt
1 tbsp sugar
1 tbsp honey
1 tbsp vegetable oil
1/8 tsp ground cinnamon
Combine the carrots, water and salt in saucepan. Bring to boil and simmer
uncovered for 10 minutes.
Add the sugar, honey and oil. Cook over med-low heat about 15 minutes,
stirring occasionally until carrots are very tender and only 2 tablespoons
of liquid remain. Add the cinnamon, stir gently, and remove from heat.
|
CURRY
BROWN RICE & TURKEY SALAD
(Submitted by Debbie Chan)
2
cups turkey (or chicken) breast, skinned, boned, cooked, and cubed.
2 cups brown rice, cooked
1 cup peas and carrots, frozen
½ cup pineapple chunks, canned, drained
½ cup grapes, seedless, sliced
¼ cup mayonnaise, low calorie
½ tsp curry powder
1/8 tsp white pepper
5 lettuce leaves*
½ cup almonds slivered
(* = My choice instead: serve in or with pita bread)
Combine the first 5 ingredients into a medium bowl. Blend mayonnaise,
curry powder, and white pepper; pour over turkey mixture and toss lightly
to combine. Cover and chill several hours. Serve over lettuce leaves
(or in pita bread) and sprinkle with almonds. Serves 5.
|
