Lemon Pepper Turkey Brochettes

Marinade:
1/3 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon lemon pepper
2 teaspoons soy sauce
1 1/2 teaspoon sugar
3/4 teaspoons salt

Brochettes:
1 skinned boneless turkey breast half about 1 1/2 pounds
1 large sweet onion
1 green pepper
8 ounces mushrooms, cleaned and trimmed
cherry tomatoes

For marinade, put ingredients in a large ziploc bag

For turkey cut into 1 inch cubes.  Place in ziploc bag and seal and marinate at least six hours or overnight.

Cut onion and peppers in bite size pieces.  Thread turkey with vegetable on skewers. Grill on over medium high heat 5 -  7 minutes per side.

4 servings

Turkey Cutlets Picata

1 pound turkey or chicken cutlets
1 egg
1 tablespoon milk
2 cups fresh breadcrumbs
2 medium lemons
1/2 cup water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 - 1/2 cup butter

With meat mallet pound cutlets to a 1/8 inch thickness.

In pie plate, with fork, beat egg with milk.  Place bread crumbs into another pie plate.  Dip cutlets into milk and egg mixture, then into bread crumbs to coat them completely.

In 12 inch skillet over med high heat in 1/4 cup hot melted butter cook cutlets two pieces at at time until browned on both sides, adding more butter if needed.  Remove cutlets to a plate.

Reduce heat to low.  Squeeze juice of 1/2 lemon into drippings in skillet add water, bouillon and salt.  Return chicken cutlets to skillet.  Thinly slice remaining lemons, top cutlets with lemon slice.  Cover; simmer for 15 minutes or until cutlets are tender.

To serve, arrange cutlets and lemons on a warm platter; pour liquid on top.

Beer Biscuits

These are really fun and easy!






1 cup of bisquik batter
5 ounces of beer
3 tablespoons sugar

Grease a muffin tin.  Mix all ingredients together with a fork.  Fill each muffin tin half way with batter.  Bake at 350 degrees for 25 - 30 minutes.

Makes 8 - 10.