As posted yesterday - we had roasted turkey breast, so, of course, there are leftovers. The leftover turkey breast is cut into “fingers” and grilled using the following sauce:
1/2 cup corn syrup with brown sugar
1/4 cup soy sauce
1/2 cup ketchup
1 tbsp orange juice concentrate
1/2 tsp freshly minced ginger
1/2 tsp hot sauce
Combine in saucepan; heat through. Dip turkey “fingers” in sauce; grill on electric grill to heat through; serve with sauce on the side.
Serving with a large antipasto: romaine lettuce, grape tomatoes, seeded cucumber, sliced celery, julienned salami, hot ham, capacola, provolone, fontina, sliced pepperoni, drained marinated artichokes, stuffed green olives, ripe olives and pepperoncini; tossed with olive oil, red wine vinegar, salt, pepper and basil.
Served with crusty Italian bread.
(and if you line your electric grill good enough with foil - clean up is an ease!)
Lunch - Bologna and Onions
Cut onions in half and cut halves into wedges; separate. Toss with olive oil; sprinkle with salt, pepper and parsely. Add to hot skillet with beef bologna slices cut into 1-inch strips. Fry.
Serve on toasted kaiser rolls with dijon mustard; also, sweet midgies and dill spears on the side.
Peach jello with diced peaches and halved maraschino cherries topped with whipped cream - there’s always room for Jello!!! LOL