Baking with Betty
This week's column is dedicated to Rosie — what would we do without you?
Breaded Turkey Rolls
8 uncooked turkey breast slices (1 pound)
8 thin slices deli turkey ham (1/4 ounce each)
8 slices reduced-fat Swiss cheese (1/2 ounce each)
1 tablespoon Dijon mustard
7 tablespoons dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoon reduced-fat mayonnaise
Flatten turkey slices to 1/8 inch thickness. Top each with a slice of ham and cheese, spread with mustard. Roll up tightly and secure with toothpicks. In a shallow owl, combine the bread crumbs, salt, pepper and paprika. Brush turkey roll-ups with mayonnaise, then coat them with crumb mixture. Place in an 11x7x2 inch baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 20-25 minutes or until meat juices run clear.
Cake - Topped Apple Cobbler
6 cups sliced peeled Granny Smith apples
1 1/2 cups sugar, divided
1/2 teaspoon cinnamon
2 tablespoons softened butter
1/4 cup egg substitute
1 cup flour
1 teaspoon baking powder
4 1/2 cups fat free frozen vanilla yogurt
Arrange apple slices in an 8-inch square baking dish coated with non-stick cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over apples. In a small mixing bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well. Combine flour and baking powder, add to the egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly. Bake at 350 degree for 40-45 minutes or until golden brown. Serve warm with frozen yogurt.
Savory Lemon Limas
1/2 cup water
1 package (10 ounces) frozen Lima beans
1 tablespoon butter, melted
1 tablespoon lemon juice
1 teaspoon sugar
1/2 to 3/4 teaspoon ground mustard
1/4 teaspoon salt
In a saucepan, bring water to a boil. Add Lima beans; return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Combine the butter, lemon juice, sugar, mustard and salt; our over beans and toss to coat.
Nutty Chicken Roll-ups
3 cups chopped cooked chicken breast
1/2 cup finely chopped pecans, toasted
1/4 cup finely chopped onion
1 celery rib, finely chopped
1/2 cup mayonnaise
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
7 lettuce leaves
7 flour tortillas (8 inch)
In a large bowl, combine the first four ingredients. Combine mayo, chili powder, salt, cumin and pepper; stir into chicken mixture. Place lettuce on tortillas. Top each with about 1/2 cup chicken mixture; roll up tightly. Serve immediately, or wrap in plastic wrap and refrigerate until serving.
Our thought for the week: "Some people bring light into the world just by being in it."