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Thai Turkey Packets
This recipe is part of Linda Larsen's Presentation Packets article.
1-1/4 pounds turkey breast tenderloins
3 cups packaged prepared julienned carrots and cabbage
1 cup salsa
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1 teaspoon grated gingerroot
Heat coals on grill. Cut tenderloins crosswise into 3/4" slices. Divide evenly among 4 sheets of heavy-duty aluminum foil, 18x12 inches. Top each with equal amounts of carrot mixture. Mix remaining ingredients and pour over each packet. Seal as directed above. Grill, covered, 4-5 inches from medium high heat 15-20 minutes or until turkey is fully cooked and vegetables are tender.
Serves 4
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at dlarsen@rconnect.com.
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