2008 Woodie Awards
The Cooking Corner
Ali Carlson
Issue date: 12/6/07 Section: Feature
- Page 1 of 1
Crunch Turkey Sandwich Melts
10 slices thin sliced oven roasted turkey breast, chopped
1/4 cup 2% milk shredded reduced fat cheddar cheese
2 Tbsp. light mayonnaise
1 Tbsp. finely chopped onions
1 Kosher dill mini pickle, finely chopped
1/4 tsp. pepper
2 sandwich rolls, partially split
Preheat oven to 350°F. Combine turkey, cheese, mayo,
onions, pickles and pepper.
Fill rolls evenly with turkey mixture.
Place in shallow baking pan or on baking sheet. Cover tightly
with foil.
Bake 15 min. or until heated through.
Peppermint Parfaits
1 3/4 cups water, divided
7 red starlight mints
1 pkg. raspberry flavor gelatin
1 cup thawed whipped topping, divided
Pour 1 cup of the water into small saucepan. Add mints. Bring to boil on medium heat; cook until mints are completely dissolved, stirring constantly. Add to dry gelatin mix in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in remaining 3/4 cup water. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 45 min. or until slightly thickened (consistency of unbeaten egg whites).
Add 1/2 cup of the whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Pour evenly into four parfait or dessert glasses. Refrigerate 20 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Pour reserved gelatin evenly over creamy layers.
Refrigerate 3 hours or until firm. Top with the remaining 1/2 cup whipped topping just before serving. Store leftover parfaits in refrigerator.
10 slices thin sliced oven roasted turkey breast, chopped
1/4 cup 2% milk shredded reduced fat cheddar cheese
2 Tbsp. light mayonnaise
1 Tbsp. finely chopped onions
1 Kosher dill mini pickle, finely chopped
1/4 tsp. pepper
2 sandwich rolls, partially split
Preheat oven to 350°F. Combine turkey, cheese, mayo,
onions, pickles and pepper.
Fill rolls evenly with turkey mixture.
Place in shallow baking pan or on baking sheet. Cover tightly
with foil.
Bake 15 min. or until heated through.
Peppermint Parfaits
1 3/4 cups water, divided
7 red starlight mints
1 pkg. raspberry flavor gelatin
1 cup thawed whipped topping, divided
Pour 1 cup of the water into small saucepan. Add mints. Bring to boil on medium heat; cook until mints are completely dissolved, stirring constantly. Add to dry gelatin mix in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in remaining 3/4 cup water. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 45 min. or until slightly thickened (consistency of unbeaten egg whites).
Add 1/2 cup of the whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Pour evenly into four parfait or dessert glasses. Refrigerate 20 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Pour reserved gelatin evenly over creamy layers.
Refrigerate 3 hours or until firm. Top with the remaining 1/2 cup whipped topping just before serving. Store leftover parfaits in refrigerator.
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