seed dice fine 1/3 cup bread crumbs 1/3 cup milk 1 1/4 teaspoons salt 1 egg 1 egg white 1/3 cup heavy cream 1 tablespoon vegetable oil 1 pound ground turkey 1/4 bunch cilantro :
finely chopped 8 slices rye bread 8 slices Monterey Jack cheese 8 slices tomato In a medium skillet place the bacon fat and heat it on medium until it is= hot. Saute the onions and garlic for 4 to 5 minutes, or until the onions= are tender. Let the vegetables cool (about 10-15 mins.) and then puree them In a LARGE BOWL place the jalapeno Chile peppers, bread crumbs, milk, salt,= and pureed onions. Gently mix the ingredients together so that they are= well blended. In a MEDIUM BOWL place the egg, egg white, and heavy cream. Whisk the= ingredients together. Continuing with medium bowl, add the oil and ground turkey, and mix them in= with your hands. Add the cilantro and mix it in. Add the bread crumb= mixture, and mix it in well with your hands. Shape the meat mixture into 8= patties that are the size of the bread slices. Preheat the oven to 350=B0. Place the patties in a baking; pan and BAKE them= for 10 MINS on each side, or until they are firm. On each slice of the bread place a slice of cheese and tomato. Place the= bread slices under a preheated brOILER until the cheese melts. Place one baked sausage patty on top of each grilled bread piece. Top it= with the Southwestern Slaw. Serve the Black Bean relish on the side. [from Stromquist and Stromquist (1990), Southern California Beach Recipe.= Sante Fe, NM: Tierra Pubs.] [ mcRecipe 28 Au 96 / patH !caution: 720 cals / 48 g fat ]