Curried Turkey Open-Facers

1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.

PEACHY-BEEF SANDWICHES

¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.


© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

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