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| Amount | Ingredient |
| 1/2 Pound | aged Wisconsin cheddar cheese, shredded |
| 2 Pounds | all purpose flour |
| 2 Ounces | baking powder |
| 2 Tablespoons | balsamic vinegar |
| 1 Teaspoon | black pepper |
| 2 Tablespoons | brown sugar |
| 1-1/2 Pounds | buttermilk |
| 1 Cup | carrots, julienned |
| 2 Tablespoons | chili powder |
| 1/3 Cup | chopped parsley |
| 2 Tablespoons | cider vinegar |
| 1 14-1/2 Can | diced tomatoes with dried herbs, undrained AND divided |
| 1 Large | egg |
| 2 Each | eggs, beaten |
| 1/2 Cup | finely chopped onion |
| 2 Each | Granny Smith apples, peeled and shredded |
| 1/3 Cup | grated Parmesan cheese |
| 2 Cups | green cabbage, finely shredded |
| 8 Ounces | GROUND TURKEY |
| 12 Ounces | ITALIAN TURKEY SAUSAGE, removed from casings |
| 1/4 Cup | ketchup |
| 1/2 Cup | mayonnaise |
| 1/4 Cup | oil |
| To Taste | pepper |
| To Taste | pepper |
| 1/2 Cup | quick-cooking oats |
| 1/2 Ounce | salt |
| 1/2 Teaspoon | salt |
| To Taste | salt |
| To Taste | salt |
| 1 Pound | shortening |
| 1/3 Cup | spaghetti sauce |
| 1/4 Cup | strong coffee |
| 2 Ounces | sugar |
| 12 (4 ounces each) | TURKEY BREAST CUTLETS |
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