Turkey Diablo Recipe
Ingredients
6 thick, cooked turkey slices cut from breast
1/2 cup salad oil
1 teaspoon dry mustard
Few grindings of black pepper
Fine cracker or dry bread crumbs
6 slices canned pineapple, dipped in salad oil
1 can (10 1/2 oz.) bouillon
1/2 cup tarragon vinegar
1 tablespoon prepared mustard
2 tablespoons butter
Directions
Dip turkey slices in a mixture of salad oil, dry mustard, and pepper.
Roll in cracker or bread crumbs and broil until brown on both sides.
At the same time, broil slices of canned pineapple that have been dipped in salad oil, and have them ready to serve on the side.
Serve the turkey with the following sauce: Cook bouillon quickly until reduced to 1/2 cup.
Also cook vinegar until reduced one-half.
Combine the two, and add the prepared mustard and butter.
Roll in cracker or bread crumbs and broil until brown on both sides.
At the same time, broil slices of canned pineapple that have been dipped in salad oil, and have them ready to serve on the side.
Serve the turkey with the following sauce: Cook bouillon quickly until reduced to 1/2 cup.
Also cook vinegar until reduced one-half.
Combine the two, and add the prepared mustard and butter.
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