Printer Friendly

Pocket bread, yogurt sauce, and turkey burger.

Among the best bargains found regularly in the supermarket is poultry. More delicious, healthful ways to cook it are always in order, and Sunset addresses this need in its new Poultry Cook Book (Sunset Publishing Corporation, Menlo Park, Calif., 1991; $7.95; if ordering direct, add $2.50 for shipping).

Chicken and turkey get most of the attention in this 128-page, all-color publication by the editors of Sunset Magazine arid Sunset Books. Chapters focus on the many convenient ways you can now purchase these birds: whole, cut-up, by individual part, ground, and cooked. Special features include recipes for more costly birds such as duck, quail, squab, goose, and pheasant.

Ground turkey-now popular as an alternative to ground beef-is featured in recipes like this one.
 Turkey Burgers with Tomato Salad
Preparation time: About 15 minutes
1 medium-size red onion
1 teaspoon salad oil
1/2 pound ground turkey
1/2 teaspoon ground cumin
 Fresh-ground pepper
1/4 cup water
2 tablespoons white wine vinegar or
 sherry vinegar
2 whole-wheat pocket breads (each
 about 6 in. wide)
1 small about 6 oz.) cucumber,
 peeled and thinly sliced
2 small tomatoes, sliced
 Yogurt sauce (recipe follows)
Cut onion in half horizontally. Chop half;
thinly slice remaining half, separate into
rings, and set aside.
 In a 12- to 14-inch nonstick frying pan,
combine chopped onion and oil. Stir often
over medium-high heat until onion is
limp, about 7 minutes. Transfer to a bowl.
Let cool slightly; mix with turkey, cumin,
and a generous sprinkling of pepper
Shape mixture into 2 patties.
Place patties in pan and cook over
medium-high heat to brown both sides,
about 8 minutes total; turn once. Drain
and discard fat. Add water and vinegar.
Reduce heat, cover, and simmer until almost
all liquid has evaporated and patties
are no longer pink in center (cut to test),
about 7 minutes.
 Meanwhile, wrap pocket breads in foil
and place in a 250' oven until hot, about
15 minutes. In a bowl, mix together cucumber,
onion rings, tomatoes, and half
the yogurt sauce.
 Offer turkey patties with pocket breads,
cucumber mixture, and remaining yogurt
sauce; assemble elements into sandwiches.
Makes 2 servings.
 Per serving: 498 cal.; 35 g protein; 15 g fat (4 g
sat.); 57 g carbo.; 539 mg sodium; 59 mg chol.
Yogurt sauce. In a small bowl, stir together
1 cup unflavored nonfat yogurt, 1/4 cup
white wine vinegar or sherry vinegar, and
2 tablespoons dry dill weed.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:excerpts from Sunset Poultry Cook Book; recipes
Publication:Sunset
Date:Jul 1, 1991
Words:409
Previous Article:Ribs deserve a great sauce.
Next Article:Navajo taco ... still piled high, but a third leaner.
Topics:


Related Articles
The art of fixing chicken.
French chicken stew, Peking chicken...fresh ways with poultry from a new Sunset book.
On cracker bread, in pocket bread, they are turkey sandwiches.
Burger, spaghetti sauce, stuffed mushrooms...all with lean ground turkey.
Talking turkey.
Poultry revolution: new cuts, new ways to cook.
Where's the beef? Try lamb.
Pack a better picnic.
The low-fat cook: a savory sandwich for a simple meal, Middle Eastern-style.
Grill a burger with red pepper pizzazz. Shake up your routine with Jennie-O Turkey Store[R] Ground Turkey.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters