|EVERY FEW MINUTES|
|COLD - HOT TURKEY SALAD|
1 lg. onion
2 tbsp. capers
2 tbsp. minced parsley
1 tsp. minced oregano
1/2 c. turkey stock or olive oil or combination
1/4 c. wine vinegar or lemon juice or combination
1 tsp. prepared mustard
Cut cooked meat in slices or strips. Layer in deep platter. For each pound of meat slice 1 large onion thin. Cover meat with slices. Sprinkle with capers and minced parsley, then with minced oregano.
Mix together stock, vinegar and prepared mustard. Pour over meat and cover platter with plastic wrap. Allow to stand at room temperature for 3 hours before refrigerating. May be made a day or 2 in advance, for even better flavor. Serve cold - or heat if temperatures drop. Also excellent as cold beef salad. Recipe for 1 pound. Serves 6.
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