1 14 inch middle-eastern
1 cracker bread round (called
1 la vosh)
2 oz neufchatel cheese at room
1 temperature
2 small slices lean bacon, cooked
1 crisp and drained on paper
1 towel
2 tbsp each finely chopped celery
1 and green onion
2 oz thinly sliced, cooked turkey
1/4 ripe avocado, peeled and
1 chopped
2 tbsp lemon juice
1 several leaves of romaine
1 lettuce, hard core removed
1 freshly ground pepper
Directions
1. Run cracker bread under hot water uintil moistened but not soggy.
Set
aside wrapped in clean damp towel.
2. In small bowl standing in hot water, soften and whip Neufchatel
cheese
to spreading consistency.
3. Crumble bacon and stir into cheese with celery and onion.
4. Using rubber spatula, spread cheese thinly over softened cracker
bread. (You may think there isn't enough mixture to cover but
just
be patient and persevere. You'll get there.)
5. Cover with turkey slices.
6. Dip avocado in lemon juice, then place on top of turkey.
7. Arrange Romaine leaves in a single layer over all. Sprinkle with
pepper.
8. Roll bread up tightly to enclose filling. Wrap in plastic and
chill
until ready to serve. (CAn be made up to 12 hours ahead.)
9. Just before serving, remove plastic wrap and slice in diagonal
slices.
NOTE: Large rounds of La Vosh-style cracker bread, if not readily
available in your local market, can usually be found in specialty
markets.
Neufchatel cheese, in case you are wondering, looks and tastes just
like cream cheese, but counts as a meat card instead of a fat card.
DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Fat
182 Calories
Servings: 4 servings
Bacon Lettuce Turkey Log Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Poultry; Turkey
The History of Recipes
Historians have tracked the existence of recipes way back into ancient history, certainly as far into history as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early cookbooks were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius compiled some scripts which described recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef describes how the early Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as bay, rue and dill. Later on, we have two interesting cookery books published in the 14th Century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the rich people of that period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new culinary innovations created an explosion in manuscripts on cookery, most of which still exist in private libraries. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Bacon Lettuce Turkey Log recipe.
