1 1/2 cup flour, all purpose
2 tsp baking powder
1/2 tsp salt
1 dash pepper
3/4 cup beer, can be flat
2 1/2 cup turkey, cooked/cut large pcs
1 cup oil for frying
1 each sm apple, peeld/cored /slice
1 ingred. for sauce
1/4 cup cranberry sauce, jellied
1 tbsp honey
Directions
In small bowl mix well the flour, baking powder, salt and pepper.
Stir in beer until smooth. In large skillet heat oil. Dip turkey and
apples in batter to coat evenly. Separate pieces, then fry a few at a
time in hot oil until golden brown. Drain on paper towels. Serve hot
with Cranberry Honey Dipping Sauce. Per serving without sauce: 372
cal, 29 g pro, 23 g car, 16 g fat, 16 mg chol, 537 mg sod
Cranberry-Honey Dipping Sauce: In small bowl beat until smooth,
jellied cranberry sauce and honey. Makes about 1/3 cup serving. Per
tbls: 33 cal, 0 g pro, 9 g car, 0 g fat, 0 mg chol, 0 mg sod
Servings: 6 servings
Beer Batter Turkey - A>recipes Wd Recipe brought to you by Recipe Ideas
Categories: Beer; Poultry; Turkey
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these early cook books were just basic hieroglyphic recipes for food preparation.
Closer to modern times, there were two interesting cookery books published in the 14th Century : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is familiar to us all today, but instead descriptions of the types of meals served to the nobility of those days. By the time we get to the twentieth century, cookery publications are increasing in popularity as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Beer Batter Turkey A_recipes Wd recipe.
