PORK

HOLIDAY SPECIALS

BAKED TURKEY HASH

Cube turkey, onions, potato and pimento. Combine with coarsely grated carrots, salt, parsley and poultry seasoning. Mix lightly to distribute seasoning evenly throughout mixture. Blend in gravy and stir until all ingredients are moistened. Spoon into a greased casserole. Cover and bake in a moderate oven at 350 F for 45 minutes. Remove cover and continue to bake uncovered for 15 minutes. Serve with reheated gravy.

TURKEY DIVAN

Pre-heat oven to 375-F degrees and lightly butter a 9-inch by 13-inch glass baking dish; set aside.
Melt the butter or margarine in a saucepan over moderate heat. Sprinkle in the flour, about 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper; stir until bubbling.
Remove the mixture from the heat and add the milk all at once. Stir in the dry mustard and Worcestershire sauce and blend well.
Return the mixture to moderate heat and cook until thick and smooth, stirring constantly. Remove the sauce from the heat and stir in about three-quarters cup of the grated cheddar cheese.
Meanwhile, prepare the frozen broccoli as directed on the manufacturer's packaging. Drain, and place the vegetable pieces in an even layer at the bottom of the prepared baking dish. Sprinkle on a bit of salt and pepper for seasoning. Add a single layer of turkey slices over the top of the broccoli.
Beat the egg yolks into the cheese sauce, and pour the mixture over the top of the turkey slices. Place the tomato slices on top of the sauce and sprinkle the remaining one-quarter cup of grated cheddar cheese over all.
Bake for about 20 to 25 minutes, or until bubbling and heated through. Switch the oven setting to broil, and lightly brown the top of the dish. Watch closely so the top does not burn. Serve warm.

GINGERED TURKEY STIR FRY

Marinade

1 egg white, slightly beaten
2 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper
2 turkey tenderloins (8 to 10 oz. each), cut into 1/8-inch strips

Sauce

1 cup ready-to-serve chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
8 cups water
3 cups coarsely chopped bok choy
3 oz. fresh snow pea pods (1 cup)
1 tablespoon grated fresh gingerroot
1 clove garlic, minced
2 medium carrots, thinly sliced diagonally (1 cup)
1 1/2 oz. fresh shiitake mushrooms, stems removed and thinly sliced (1 cup)
1 small onion, cut in half lengthwise and thinly sliced (1/2 cups)

Combine marinade ingredients in medium mixing bowl. Add turkey strips, stirring to coat. Cover in plastic wrap. Chill. In small mixing bowl, combine sauce ingredients. Set aside.Bring water to boil over high heat in 4-quart saucepan. Immerse bok choy and pea pods in water for 30 to 40 seconds, or until color brightens. Remove with slotted spoon.Drain well. Set aside.Heat 12-inch nonstick skillet over medium-high heat. Add turkey mixture. Cook for 3 to 5 minutes, or until meat is no longer pink, stirring constantly. Remove turkey from skillet.Add gingerroot and garlic to same skillet. Stir in bok choy, pea pods, carrots, mushrooms and onion. Cook for 3 to 5 minutes, or until onion is tender crisp, stirring constantly.Return turkey to skillet. Cook for 1 to 2 minutes, or until hot, stirring constantly. Add sauce. Cook for 1 to 2 minutes, or until sauce is thickened and translucent, stirring constantly.
Serve over hot cooked rice or Japanese curly noodles, if desired.

Per serving: 150 calories