Curried Turkey Pita Pockets Recipe

      
       1 lb pkg. fresh turkey breasts
           -cut into strips
           Salt and pepper,Freshly
           -Ground
      2 T  vegetable oil
      2    apples,unpeeled cubed
           about 2 c.
      1 bn green onions,finely chopped
           about 1/2 c.
      3    celery,sliced about 1 c.
    3/4 c. mayonnaise
    3/4 c. apple-cranberry chutney
      1 T  curry powder
      6    pita bread pockets,sliced
           -in half
           Lettuce leaves

Season turkey with salt and pepper. In a large frying pan, heat oil
over medium heat. Add turkey and brown all over, about 10 minutes.
Remove from pan and set aside to cool. Once cooled, cut the turkey
pieces into cubes.

In a large bowl, combine turkey, apples, onion and celery. Blend
mayonnaise, chutney and curry. Pour dressing over turkey mixture and
toss gently. Cover and refrigerate 1 hour.

Line pita bread with lettuce leaves; fill with turkey mixture.

Makes 12 pocket sandwiches.

Minnesota Grown Turkey Recipe Contest.

Custard Pie 1
      
      1    9" pie shell,Unbaked
  2 3/4 c  milk
      4 T  oleo
      3    eggs
      1 c  sugar
      1 t  vanilla extract
      1 t  nutmeg

Preheat oven to 450 degrees.

Scald milk & oleo together.  Whip eggs until they turn pale, add sugar
& whip for 10 minutes more.  Beat a little of the hot milk into the
eggs & when they are warmed, stir eggs into hot milk.  Add vanilla &
sprinkle nutmeg over top.

prick the bottom of the pie crust with the tines of a fork.  Bake for
10 minutes at 450 degrees, then reduce oven heat to 400 degrees fror 10
minutes, then reduce heat to 350 degrees and bake 20 minutes longer or
until custard is firm.