Farmer's Daughter

Although 20+ years removed from the farm, farmer's daughter is still a title I enjoy.
Growing up on a farm taught me many invaluable lessons, two of those being frugality and creativity.
Now as a wife and a mom, I love to put into practice what I learned growing up as a
Farmer's Daughter.

Saturday, March 6, 2010

Kentucky Hot Brown

While looking up the history of turkey manhattan the other day, I ran across this recipe for a WW version of the Kentucky Hot Brown.

This will be a good way to use up the rest of the turkey Brian bought for the turkey manhattan and satisfy my nostalgic mood at the same time.

In the late 1920's, this hot open-faced turkey sandwich was created by a chef at the famed Brown Hotel in Louisville, Kentucky. It was added to the menu as a quick and delicious way to feed hungry travelers.

1 cup skim or 1% milk
2 Tbsp. flour
1/2 cup cheddar cheese, shredded
3 Tbsp. Parmesan cheese, grated
1/2 tsp. spicy brown mustard
1/4 tsp. hot pepper sauce
4 slices whole-grain bread, toasted
2 tomatoes, sliced
1/2 pound sliced cooked turkey breast
4 slices crisp-cooked turkey bacon, cut in half

Combine milk and flour in a small saucepan. Cook, stirring frequently, until the sauce thickens and comes to a boil. Reduce the heat and simmer 2 minutes. Remove from heat and stir in the cheese, 2 Tbsp. of the Parmesan, mustard, and pepper sauce.

Preheat the broiler. Place the toast into 4 individual casserole or oven proof dishes. Arrange the tomato slices on the bread, then top with the turkey. Spoon the sauce over the top and sprinkle with the remaining Parmesan. Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots. Top each sandwich with 2 pieces of bacon.

Serve with a crisp lettuce salad.

Makes me want to dance the Charleston!

WW 7 points
33 carbs per serving

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