Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 10 oz pkgs frozen
-raspberries, thawed
10 1/2 oz Can condensed beef bouillon
1/2 c Red raspberry jelly
Grated peel of 1 lemon
1/4 c Lemon juice
Salt and Pepper
Thawed

Drain raspberries. (Reserve juice for another use.) When turkey is
removed to platter, pour drippings from roasting pan into medium
bowl. Let stand a few minutes until fat separates from meat juice.
Meanwhile, stir undiluted bouillon, 1/2 soup can water, jelly, lemon
peel and juice into roasting pan.

Spoon fat from drippings. Discard. Add poultry juices to pan and cook
over medium heat until hot and bubbly, stirring constantly to loosen
browned bits. Stir in raspberries. Add salt and pepper to taste. Heat
through. Makes 2 1/2 cups.

Typed for you by Marjorie Scofield 4/16/95

Recipe By : Home Cooking Magazine, April 95

From: Marjorie Scofield Date: 05-20-95 (159) Fido:
Cooking

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