Smoked Turkey-Roasted Pepper Sandwiches

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Smoked turkey breast is soaked in a salt solution before smoking. If you're watching you're sodium, substitute roasted turkey breast for smoked.

Ingredients:

2      - tablespoons fat-free cream cheese product, softened
1      - tablespoon reduced-fat mayonnaise
1      - tablespoon spicy brown mustard
1/8   - teaspoon pepper
1/4   - cup chopped commercial roasted red peppers, drained
2      - tablespoons sliced green onions
8      - slices pumpernickle bread
3/4   - pound sliced smoked turkey breast
1/4   - cup alfalfa sprouts


Procedure:

Step 1
- Combine first 4 ingredients; stir in red peppers and green onions.

Step 2
- Spread mixtures evenly on one side of bread slices. Layer turkey and alfalfa sprouts on 4 slices of bread; top with remaining bread slices. Cut in half

Step 3
- Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate.

Yield: 4 sandwiches

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 169 

Chicken Parmigiana Sandwich

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Ingredients:

4      - skinned and bonned chicken brest halves
1/2   - cup milk
1/3   - cup Italian-seasoned breadcrumbs
2      - tablespoons olive oil
4      - slices mozzarella cheese
2      - cups Marinara Sauce
4      - (6 to 7-inch) French bread rolls. sliced leghtwise and toasted


Procedure:

Step 1
- Dip chicken in milk; dredge in bredcrumbs. Set chicken aside.

Step 2
- Heat oil in a skillet over medium heat until hot; add chicken, and cook 4 minutes on each side or until golden brown. Remove skillet from heat.

Step 3
- Top each chicken breast with a slice of mozzarella cheese; cover, and let stand 5 minutes or until cheese melts.

Step 4
- Cook Marinara Sauce in a saucepan until thoroughly heated.

Step 5
- Place chicken breasts on bottom halves of rolls; spoon half of sauce over chicken, and place top halves of rolls over sauce. Serve with remaining sauce.

Yield: 4 servings

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 222

Souffle Au Chocolat Cointreau

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Bill Gilchrist of Birmingham, Alabama prefers to whip egg whites by hand, but this recipe works just fine with a mixer, too. you can cut this recipe in half to serve six.

Ingredients:

Butter or margarine
2        - tablespoons sugar
1/4     - cup butter or margarine
1        - (12-ounce) package semisweet chocolate morsels
1/4     - cup Cointreau or other orange-flavored liqueur
12      - large eggs, separated
1 1/2  - cups sifted powdered sugar
1        - teaspoon ground cinnamon
1        - teaspoon cream of tartar
          - powdered sugar
          - Chocolate ream

Garnish:  orange rind strips

Chocolate Cream

Procedure:

Step 1
- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.

Step 2
- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.

Step 3
- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.

Step 4
- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.

Step 5
- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.

Step 6
- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.

Yield: 12 servings

Chocolate Cream

Ingredients: 

1        - cup whipping cream
1        - tablespoon sifted powdered sugar
1 1/2  - teaspoon cocoa


Procedure:

Step 1
- Beat all ingredients at medium speed with an electric mixer until soft peaks form.

Yield: 2 cups


Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 224