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TARRAGON TURKEY SPREAD
ķĸ
ሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑ
2 cups cooked turkey or
chicken, cut into strips
or pieces
1
⁄
4
small onion
1 rib celery, cut into
pieces
1
⁄
2
cup reduced-calorie
mayonnaise
2 tablespoons low-fat
milk
1 tablespoon Dijon
mustard
1
⁄
2
teaspoon dried
tarragon leaves
1
⁄
8
teaspoon black pepper
Assemble Food Grinder, using fine grinding
plate. Attach Food Grinder to mixer. Turn to
Speed 4 and grind turkey, onion, and celery into
mixer bowl placed under grinder. Remove
grinder. Add all remaining ingredients. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix about 1 minute. Spread on thin slices of
toasted French bread, melba toast rounds, or
toasted bagels.
Yield: 16 servings (2 tablespoons per serving).
Per serving: About 43 cal, 5 g pro, 1 g carb,
2 g fat, 15 mg chol, 62 mg sod.