Ingredients:
1. 2 tbsp butter
2. 2 tbsp all purpose flour
3. 1/2 tsp curry powder
4. 1 C. chicken broth
5. 1/4 C. milk
6. 1 small yellow summer squash sliced
7. 1 small zucchini sliced
8. 1/2 small onion thinly sliced
9. 2 tsp cubed cooked turkey breast
10. 1/2 t. grated lemon peel
12. Hot cooked rice
13. 3 tbsp chopped cashews
Method: In a small saucepan melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
2. 2 tbsp all purpose flour
3. 1/2 tsp curry powder
4. 1 C. chicken broth
5. 1/4 C. milk
6. 1 small yellow summer squash sliced
7. 1 small zucchini sliced
8. 1/2 small onion thinly sliced
9. 2 tsp cubed cooked turkey breast
10. 1/2 t. grated lemon peel
12. Hot cooked rice
13. 3 tbsp chopped cashews
Method: In a small saucepan melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
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