Recipe - Vermont Spring Chicken

1 One half pound Boneless turkey meat, cut
into walnut sized pieces
1 lg Onion, Peeled and Diced
12 ounce New or Waxy potatoes, peeled
and cut into 1 inch cubes
1 Green Pepper, deseeded and
minced
14 ounce Tin Italian Tomatoes,drained
One half teaspoon Freezedried thyme
One half teaspoon Freezedried oregano
Salt and Pepper
6 ounce Sweetcorn Kernels
1 tablespoon Oil

Heat the oil in a flameproof casserole and fry the turkey pieces until
golden brown.

Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp
slightly with a fork. add the herbs and enough water just to cover the
turkey.

Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C
for 45 minutes. Season generously then add sweetcorn.

If the sauce is very thin, dissolve a teaspoon of cornflour in a little
water and stir it into the casserole. Bring gently to the boil until the
sauce thickens.

You don't really need anything else with this, though you could follow it
with a little spinach salad.

Source: Michael Barry, Yes! Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini