Title: Turkeylegs Provenciale
Categories: Cyberealm, Casseroles
Yield: 6 Servings

22 oz Turkey Legs
3 tb Olive oil
2 Rosemary Twigs
2 Onions
Salt & Pepper to taste
4 Garlic cloves
1 Piece of Hot Pepper
1 cn Tomatoes,whole (16 oz)
15 Olives
8 oz Peeled Almonds
1 1/2 c White Wine

Cut meat in big pieces. Heat oil & brown meat all around.Add the
onions, chopped garlic halved, rosemary and the pepper(cut in half
and kernels taken out) and fry with the meat. Cut up tomatoes and add
with the juice, olives and sliced almonds to the meat mix. Cover and
simmer 1 1/4 hours, add wine and heat through once.

Source:"Actuelle" magazine
Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip