Lynn's
Turkey Tacos
1 pound ground turkey
1 medium onion -- chopped
1 4 oz can sliced mushrooms -- drained
1 clove garlic -- minced or 1/8 teaspoon garlic powder
1 6 oz can tomato paste 1/2 cup white cooking wine
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon pickling spices 4 whole peppercorns
Cream Sauce with Yogurt
1 tablespoon butter or margarine
1 tablespoon flour
1/4 teaspoon salt
1/3 cup milk
1 egg -- slightly beaten
1/2 cup unflavored yogurt
dash ground nutmeg
Makes approximately 8 tacos Brown turkey and onion in skillet over medium
heat. In Crock-Pot, combine tur key, onion, mushrooms, garlic, tomato paste,
cooking wine, parsley, and salt. Tie pickling spices and peppercorns in a
cheesecloth bag or tea ball. Add to th e Crock-Pot; cover and cook on Low 4 to 5
hours. Remover spice bag. Prepare C ream Sauce as directed below. Spoon 1/4 cup
turkey mixsture into each taco shell. Top with Cream Sauce.
Cream Sauce: In small saucepan, melt butter; stir in flour and salt.
Gradually add milk, st irring continuously. Cook over low heat until thickened.
Remove from heat. I n small bowl, combine egg, yogurt, and nutmeg. Stir into hot
mixture. Return to heat and cook over low heat for 1 minute, stirring
continuously.
No matter what a man's past may have been, his future is
spotless.
- John R. Rice