Today's Life Solutions / Mealtime / Nestle Meals.com
A Complete Meal In Minutes
January 25, 2002
TURKEY IN CURRY SAUCE
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
2 to 3 teaspoons curry powder
2 cups diced cooked turkey
2 tablespoons chopped pimientos
Hot cooked rice
1/2 cup chopped peanuts
In a saucepan, saute onion in butter until tender. Add flour to form a smooth paste. Gradually stir in broth; bring to a boil. Boil for 1-2 minutes or until thickened. Reduce heat. Add cream and curry; mix well. Add turkey; heat through. Stir in pimientos. Serve over rice; sprinkle with peanuts. Yield: 4 servings.
PEAS WITH MUSHROOMS
1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter or margarine
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked
In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through. Yield: 4 servings.
RICH CHOCOLATE MOUSSE
8 squares (1 ounce each) semisweet chocolate
3 tablespoons confectioners’ sugar
3 tablespoons hot strong coffee
3 egg yolks
1 carton (8 ounces) frozen whipped topping, thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping. Yield: 4 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
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