| Show um-lo- w heat Add the flour and cook stirring constantly until it browns lightly about 2 to 3 minutes Slowly whisk in the hot broth and sherry mixture sheet puff pastry (8 ounces) defrosted 1 egg lightly beaten with 1 tablespoon water I Thanksgiving Pot Pie Puff pastry made from scratch takes hours but today store-boug- ht in a small bowl t Placetodried cranberries Set aside it's readily available in boxes in the frozen-foo- d section of most markets A simple egg wash on top just before baking gives the crust a beautiful sheen one-pou- cover with plump up sherry 2 Cut leeks in half lengthwise Run under cold water to clean completely Slice into pieces Set aside 3 Bring a pot of water to a boil add carrots and cook until just tender about 2 minutes Add leeks and cook 11A minutes more Drain vegetables and place in a large bowl heat 4 Place oil in a heavy pot over medium-hig- h Add the mushrooms and cook shaking pot for 5 minutes Add to the vegetables & Add the shredded turkey to the vegetables 6 Drain the cranberries reserving the sherry add cranberries to the turkey and vegetables along with the tarragon parsley and orange zest 7 In the heavy pot used to cook the mushrooms bring reserved sherry and the broth to a simmer over medium heat & In a separate saucepan melt the butter over medi 112-in- ch 12 cup dried cranberries or cherries 12 cup dry sherry (or Madeira) 4 d leeks (about 1 pound) 3 inches of green left on roots trimmed carrots halved lengthwise 4 medium-size- d and cut into 12-inc- h pieces 3 tablespoons canola oil 8 ounces white mushrooms (stems trimmed) medium-size- quartered 4 cups cooked skinless turkey shredded into h pieces 2 teaspoons dried tarragon 12 cup chopped flat-leparsley Finely grated zest of 1 orange 2 cups defatted chicken broth or turkey broth 3 tablespoons unsalted butter lx112-inc- af 3 tablespoons flour Salt and freshly ground black pepper to taste heat until continue whisking over medium-hig- h thickened about 5 minutes Season with salt and pepper Fold the sauce into the turkey and vegetables round ovenAdjust seasonings Remove to a 350°F to oven Preheat casserole proof 9 On a lightly floured surface roll the puff pastry into a circle about 2 inches larger than the top of the casserole trimming excess dough Brush rim of casserole with the egg wash and lay pastry over the top Crimp the edges on the inside and outside around the rim to form a tight seal Cut 3 slits in the center of the pastry and brush it with remaining egg wash 10 Place casserole on a baking sheet and bake for 40 to 45 minutes or until the crust is golden Serve piping hot Serves S Per serving: 414 calories 22g fat 92mg cholesterol NOTE: To reduce fat and cholesterol a bit use a low-f- at butter substitute which yields 20g fat and 80mg cholesterol per serving Chinese Turkey Salad THE LEGENDARY SAGA CONTINUES After heavy holiday meals the freshness of this salad is a welcome treat lteaspoon grated orange zest 2 tablespoons fresh orange juice ltablespoon rice vinegar e ltablespoon vinegar 2 teaspoons soy sauce mustard lteaspoon 14 cup peanut oil 1 tablespoon sesame oil 6 cups cooked skinless turkey shredded Freshly ground black pepper to taste 'large bunch watercress matchstick strips 2 ribs celery cut into 12 seedless cucumber peeled and cut into matchstick strips 4 scallions (3 inches of green left on) cut into matchstick strips 1 Make a vinaigrette: Combine orange zest juice white-win- - Dijon-sty- le -- ' 1-- 1 3 -- - - : 'e v it - 11 '''' s -- f E - ' 212-in- - at044 ' ' O''''' :t ' ''-- 7p - I i-- ' I' 1 ' ' I- - '' ' - 4 1 lqi- 511 'V-- - - k r--- ' - -- r Itf)-'‘f'- Iz 1(L 4-444 liP41 ' i'"?""4 'WO '"Z--1 liewyr PRI EIDAtitatilltel- :: - ''44t!:" V 7S"' ' All'''4' :VI' 1) 4'44 's - '41 - ' 1 l 1il t i! f 4 - f 4- ' 'I° 4 '1'! 4:- - - ) i ' il ' - - 'f' w 1 '- :- $4b-go ' A - - itit '1 Nr 't pms 121 i ' ' — 1r— W- A ito - ion Voight 1 a Woodrow? Call No y Barbara Hershey as Clara Ails '''' -- : r ratA i ) Rick Schroder aNewl Dobbs ' ' "?- - - rt'--- "t i ak II: f a Isom Jr Pideit 32 ounces nonfat plain yogurt 14 cup rolled oats 12 cup whole cranberry sauce 6 fresh mint sprigs for garnish 4 ' 1 t Drain yogurt in a fure strainer over a bowl for 1:7' 1 tk V of it s Louis Gossett - - - k t 4 - t t -- t g : 46 t r D ' to - i -- -- r- eTnocaestiinngththe eriochatsdiesegpunicakvoarnodfmaliakselsovalellythdeedissfferte- 1401p401't"-- —4"1111111 Y It is essential to use whole cranberry sauce for this "mousse" since it's swirled into the creamy yogurt I 5 - cholesterol Light Cranberry "Mousse" 1 I '- 'VW- 1 I ch 130mg 1' I 0- The New Chapter Begins Tonight On S CBS 9pm8 CENTRAL - 1 11 g 41 212-in- ''''' i' Pi 1: 4 ' " 1 4 ' 0 ki - N 'i Ah- - -4 1 4 '- A t 1- y' ' Ilk I ! w tr4-- ' A1 it ' '3 t'''' IN:24 1 4 1 1 4 t t- l likk t Iiir v ''714 ''''-- ' te J''''"- -- 'Ir 'ZItk' 1 11 ''' 't 1 p '''" ' ''- -t : — '4' :1)11' ' 4 ! it' (DIlF t - ch vinegars soy sauce and mustard in a bowl whisk well Drizzle in the peanut and sesame oils whisking until dressing is slightly thick 2 Toss turkey with pepper and 13 cup dressing Reserve any remaining dressing for another use a To serve arrange watercress on a platter Spoon dressed turkey onto center Arrange celery cucumber and scallions decoratively over the turkey Serves 8 Per serving: 266 calories 14g fat I ‘ 212-in- ch 1 hour 2 Toast oats in a baking pan for 15 minutes in a 350°F oven shaking pan occasionally Reserve 3 Place yogurt in a bowl and beat with electric mixer for 2 minutes fold in oats With a rubber spatula gently swirl in cranberry sauce to obtain a marbled effect Do not overmix Chill at least 2 hours Serve in wide wine glasses garnished with mint sprigs Serves 6 Per serving:129 calories ig fat 2mg cho- lesterol 1 Oliver Reed William Petersen a Gideon Warr as Gregor Dutton Reese Witherspoon ea Dunnegan lert Nia Peeples esAgostha Vega i 6 PAGE 18 NOVEMBER 141993 - ' l I - ! f I ' 1 PARADE MAGAZINE i 1 114 |
