Yield: 4 Servings
|1 tablespoon||Extra light olive oil with a dash of sesame oil|
|1 cup||Diced onion|
|¼ cup||Diced celery|
|2||Cloves garlic; peeled and chopped|
|½||Green bell pepper; cored, seeded and finely chopped|
|12 ounces||Ground turkey or turkey breast|
|¼ cup||Bulgur wheat|
|3 tablespoons||Tomato paste|
|1 tablespoon||Dark brown sugar|
|1 tablespoon||Fresh oregano|
|⅛ teaspoon||Freshly ground salt|
|¼ teaspoon||Freshly ground pepper|
|1½ cup||De-alcoholized red wine|
|1 cup||Low-salt tomato sauce|
|4||Whole wheat hamburger buns|
From: "Christin (Dmstc Goddess)" <tabbi@...> Date: Tue, 20 Aug 96 18:12:58 EDT From Graham Kerr's Smart Cooking Heat oil in frying pan and stir-fry onion, celery, garlic and green pepper until just tender. Tip vegetables into a bowl and set aside.
In same pan, brown turkey. Stir in the bulgur, tomato paste and brown sugar and cook until the tomato paste's color darkens.
Sprinkle in the oregano and return the cooked vegetables to the pan. Season with salt and pepper.
Pour in 1 cup of the wine and half or the tomato sauce. Cover and cook 15 minutes.
Meanwhile, put the hamburger buns into a low oven to toast. Just before serving, stir in remaining wine and tomato sauce and the horseradish. Place the bottom side of a toasted bun on a plate and spoon the Sloppy Joe mixture over the top. Set the top just slightly over to one side to expose the filling.
JEWISH-FOOD digest V96 #004
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .