From Paulette Vickery's Recipe Collection

BB: TURKEY ON A LANCE

main dish, poultry

1 pkg uncle ben's wild rice
1 can mushroom pieces, drain
2 cup large chunks white turkey 12
1 each green bell pepper, 6 pieces
3 each onions, 12 pieces
12 each cherry tomatoes
6 each large mushrooms
1 single marinade, containing:
1 cup ketchup
1 cup tomato juice
1/2 cup water
1 teaspoon light salt
2 teaspoon lemon juice
1/4 cup burgandy or red wine
1/2 teaspoon garlic powder

Mix ingredients for marinade, and pour into a large bowl. Place all vegetable pieces and turkey chunks in the marinade. Cover and refrigerate 12-24 hours. Prepare wild rice, using liquid butter buds. Mix in the can of rinsed and drained mushrooms. Place in a large casserole dish that has been sprayed with pam. Arrange the vegetables and turkey chunks onto 6 scures, using the same amount on all of them. Place the scures on a grill and cook until the turkey meat is done. Use left over marinade for basting during grilling. Place scures over wild rice and cover with foil. Keep warm in the oven until ready to serve, at 250 degrees. Serve the turkey on the lance over the wild rice. Per serving: fat 1.7 G, cholesterol 15 MG, fiber 4 G, calorries 248, 6 percent from fat, protein 13 G, carbohydrate 45 G, sodium 528 MG.

Yield: 6 servings





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