Recipes - Montgomery Ward Chef Tested KYS-376 Instruction Manual

Salsa Turkey Burgers
1 (24-oz.) jar chunky salsa
3 lbs. ground turkey
1 cup (approximately 6–8) green onions, chopped, both white and green parts
½ cup finely crushed plain or flavored tortilla chips
8 hamburger buns
8 slices jalapeno jack cheese
Sour cream
• Place chunky salsa in a fine mesh strainer over a bowl and let sit for 30 minutes.
Place the collected chunks in a bowl. Reserve the liquid for another use (such as
chili sauce, homemade bloody Mary mix or BBQ sauce).
• Mix the remaining ingredients into the bowl with the salsa chunks.
• Divide turkey mixture into 8 portions.
• Heat the grill to temperature setting 5; close the grill hood and let preheat for 3 to
5 minutes.
• Once hot, add patties and cook 5 minutes on each side until turkey burger is well
done (the internal temperature of the turkey burger should reach 165° F when
probed with a thermometer).
• Serve with hamburger buns, cheese and sour cream.
Yield: 8 Servings
12 14

Recipes

2 Tbsp. ground cumin
¼ cup chopped cilantro (optional)
Wards.com
Cuban Beef and Peppers
Marinade
½ cup olive oil
6 garlic cloves, rough chopped
2/3 cup orange juice
¼ cup lime juice
1 tsp. ground cumin
½ tsp. dried oregano
1 red bell pepper, sliced
½ red onion, sliced
Queso fresco (or taco cheese blend)
Chopped cilantro, for garnish
• Heat olive oil over medium heat. Add garlic and cook until fragrant and pale
golden brown. Transfer mixture to a blender.
• Add remaining marinade ingredients (expect flank steak) to the blender and
purée for 1 minute.
• Place flank steak and marinade in gallon-size storage bag and refrigerate for at
least 6 hours.
• Meanwhile, mix red bell pepper and red onion in a bowl with lime juice and olive
oil.
• Grill onion and pepper mixture for 3 to 5 minutes. Remove and keep warm
• Remove steak from marinade and wipe off any excess that clings to it.
• Grill steak for 3 minutes on each side. Remove to a cutting board and let rest for
2 minutes.
• Slice steak thinly against the grain.
• Serve with pepper/onion mixture, tortillas and queso fresco. Garnish with cilantro.
Yield: 6–8 Servings
Recipes
1 chipotle chili (in adobo sauce)
1 Tbsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro
3 Tbsp. chopped fresh parsley
2 lbs. flank steak (can substitute skirt steak)
2 Tbsp. lime juice
¼ cup olive oil
Tortillas
1 888 557 3848
• • •
13