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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3570.0. "Turkey Curry Request!!" by ABACUS::ALBERT () Wed Jul 15 1992 10:25

    
    I am looking for a Turkey curry salad recipe, it has turkey
    pecans coconut pineapple with a sweet sour type mayo added to it.
    Does anyone have any recipe out there that resembles this or something
    close? thanks in advance

T.R Title User Personal
Name Date Lines

3570.1 Turkey with Chutney TNPUBS::MACKONIS We are a compromise of nature! Mon Dec 07 1992 18:08 28

T.R	Title	User	Personal Name	Date	Lines
3570.1	Turkey with Chutney	TNPUBS::MACKONIS	We are a compromise of nature!	`Mon Dec 07 1992 18:08`	28
	Rather than start a new note, thought this "might" fit in here??? Chutney Turkey 3 pound boneless breast of turkey Bombay Chutney Sauce Roast turkey according to package directions. Wrap in foil and let stand 10 to 15 minutes. Meanwhile, prepare Bombay Chutney Sauce. Remove foil from turkey. Spoon 1/3 cup Bombay Chutney Sauce over turkey. Slice and serve with remaining sauce. Bombay Chutney Sauce 1/2 cup chutney 1 can (8 3/4 oz) sliced peaches in heavy syrup, chopped, reserve syrup 1 can (8 1/4 oz) crushed pineapple, drained 1 tablespoon currants 1 teaspoon cornstarch 1 teaspoon honey 1/4 teaspoon crushed red pepper In medium saucepan, combine chutney, peaches and syrup, pineapple, currants, honey and red pepper. Blend in cornstarch. Bring to boil over medium heat. Cook and stir 2 minutes or until thickened.

Rather than start a new note, thought this "might" fit in here???


Chutney Turkey


3 pound boneless breast of turkey
Bombay Chutney Sauce

Roast turkey according to package directions.  Wrap in foil and let stand
10 to 15 minutes.  Meanwhile, prepare Bombay Chutney Sauce.  Remove foil 
from turkey.  Spoon 1/3 cup Bombay Chutney Sauce over turkey.  Slice and
serve with remaining sauce.

Bombay Chutney Sauce

1/2 cup chutney 
1 can (8 3/4 oz) sliced peaches in heavy syrup, chopped, reserve syrup
1 can (8 1/4 oz) crushed pineapple, drained
1 tablespoon currants
1 teaspoon cornstarch
1 teaspoon honey
1/4 teaspoon crushed red pepper

In medium saucepan, combine chutney, peaches and syrup, pineapple,
currants, honey and red pepper.  Blend in cornstarch.  Bring to boil
over medium heat.  Cook and stir 2 minutes or until thickened.