SUITE TURKEY ALA QUEEN

Various stories credit the creation of this creamy dish to chefs in New York and London in the late 1800s. It was first mentioned in print in 1923 as Chicken Ala King and went on to become a stylish luncheon item in many restaurants. In this version, turkey is used in place of chicken and mashed cauliflower makes a convenient and low-fat base for the rich topping.

Ingredients:

1 tablespoon butter or margarine

4 ounces mushrooms, chopped

1/2 pound leftover cooked white meat of turkey, chopped

1/2 green bell pepper, finely chopped

1/2 teaspoon ground black pepper

1/4 cup unbleached or all-purpose flour

2 cups fat-free turkey stock

1 can (12 oz.) fat-free evaporated milk

1 head of cauliflower

1 jar (4 oz.)chopped pimientos

Preparation:

In a 3 qt. Gourmet Standard sauce pan with lid cook the cauliflower until it is tender and easy pierce with a fork. While doing this, melt the butter or margarine in a Gourmet Standard chefs pan or large skillet over low heat. Add the mushrooms and bell pepper. Cook, stirring frequently, over medium-low heat for 8 minutes or until the pepper is crisp and tender. Add the flour and black pepper. Stir to mix. Cook, stirring constantly for 3 minutes and slowly add the broth and evaporated milk, stirring constantly, until the flour mixture dissolves. Increase the heat to medium-high. Bring to a boil stirring constantly. Boil for 1 minute. Reduce the heat to low and add the turkey and pimientos. Cook for 2 to 3 minutes until the turkey is heated thoroughly. Cover with lid and let stand for 10 minutes. By this time the cauliflower should be cooked. Cut the cauliflower into small chunks and place in mixing bowl. Mash cauliflower with hand masher or electric mixer, adding 1 tablespoon of butter or margarine and fat free condensed milk until cauliflower is smooth and creamy. Serve 1 cup of the turkey Ala king topping over 1/2 cup of the mashed cauliflower on a plate. Eat and enjoy.

Low in Fat but High in Flavor!