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A WORD FROM THE KITCHEN...

Happy Birthday to my peeps today I couldn't be more proud
of my kids they are my world! Some of you who have been with
me for years may recall when I made that big announcement?
Well here it is 10 years later and my kitchen runneth over ;o)
(Yet I haven't aged a bit since then of course)

Big thanks to Uncle Jim and Auntie Pam who whipped them up
super special birthday cakes...made entirely of their favorite...
vanilla long johns from Dunkin Donuts! That was so cool and I
doubt they will forget that anytime soon. I actually couldn't
believe it you look on Pinterest there are so many donut fans
out there it's even a wedding cake craze? If I had only known
some 20 years ago I would have definitely considered multiple
glazed tiers of Krispy Kremes myself lol.

For days when it seems like it's too hot to even grill or I'm
just plain whupped (and some school/sport crammed nights) I
go for the sandwich wraps. I usually keep the basic ingredients
on hand always for times like this. Here's a great CALIFORNIA
TURKEY WRAPS recipe for days when you need a quick meal.

Hope you Enjoy!
Marzee Email Me

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RECIPE: CALIFORNIA TURKEY WRAPS

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INGREDIENTS:
4 10-inch flour tortillas
8 to 12 trimmed leaves of green leaf lettuce, washed & dried
12 ounces thick sliced deli smoked turkey breast
12 slices bacon, cooked
1 large tomato, cored and thinly sliced
1 ripe avocado, peeled & thinly sliced
2 teaspoons lime juice
1 small red onion, thinly sliced
salt and pepper
1 cup arugula, washed and dried
3/4 cup Ranch dressing

DIRECTIONS:
Toss avocados with 2 teaspoons lime juice. Wrap tortillas
in barely damp, doubled layers of paper towels and microwave
on high for 45 to 60 seconds. Or, heat the tortillas
individually in an un-greased large skillet over medium
heat. Lay the tortillas on a cutting board and start to layer
the ingredients. Fan the leaf lettuce on the top three-
quarters of each tortilla then lay the turkey slices on top,
followed by the bacon, tomato, avocado and red onion. Season
with salt and pepper to taste. Top with the arugula and some
of the dressing. Fold up the bottom quarter of the tortilla
and then start to roll each sandwich into a cone shape. Secure
the tortilla with a toothpick. Serve immediately.

Yield: 4 Servings
Category: Sandwiches, Picnic, Quick & Easy

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

END OF SUMMER TRIP COOLER TIPS:

Keep cold food cold. Letting food sit at unsafe temperatures
puts you at risk for foodborne illnesses.

* Perishable foods that are normally in the refrigerator,
such as luncheon meats, cooked meat, chicken, and potato
or pasta salads, must be kept in an insulated cooler with
freezer packs or blocks of ice to keep it at 40 degrees F
or below.

* Refrigerate or freeze food the day before you pack it for
a trip.

* When packing a cooler, put your meat or poultry on the bottom,
and then pack food in reverse order, so that the foods packed
on top are the ones you expect to use first.

* Keep the cooler in the coolest part of the car, and place it
in shade or shelter, away from direct sunlight. Also keep the
cooler closed as much as possible.

* Consider using one cooler for beverages and another for
perishable foods, since the beverage cooler is likely to be
opened more frequently.

* Put leftovers back in the cooler as soon as you are finished
eating.

* Discard all perishable foods once the ice or freezer packs in
your cooler have melted and when in doubt...throw it out.



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