Southwestern flavors mingle for good taste

January 30, 1991

SOUTHWESTERN COOKING IS one of the "hot" trends in the culinary world.

This flamboyant cuisine evolved from influences by native Americans, Spanish and European settlers and also as a result of adapting Mexican cuisine to appeal to American palates and ingredients.

This recipe features a sprinkling of Southwestern flavors and ingredients and was developed for unique holiday entertaining. Simply brush a turkey breast with a flavorful mixture of onion recipe soup mix, lime juice, chili powder, garlic, ground cumin and oregano -- then pop it in the microwave or conventional oven whichever you prefer.

This recipe serves six.

/ Chili Roasted Turkey Breast

1 envelope onion recipe soup mix

1/4 cup oil

1 1/2 teaspoons fresh lime juice

1 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon oregano leaves

1 5-pound turkey breast

Microwave directions: In small bowl, blend all ingredients except turkey; let stand five minutes.

In two-quart microwave-safe baking dish, place turkey, breast side down. Brush one-half of the soup mixture onto turkey. Microwave uncovered at high (full power) 25 minutes.

Turn turkey, breast side-up; brush with remaining soup mixture. Microwave uncovered at medium (50 percent power) 35 minutes or until meat thermometer reaches 175 degrees, basting once.

Baste, then let stand, tented with aluminum foil, ten minutes.

Conventional directions: Preheat oven to 350 degrees. Prepare soup mixture as above. In large roasting pan, place turkey, breast side up. Brush soup mixture as above.

Brush soup mixture onto turkey and tent with aluminum foil. Roast one hour, basting once. Remove foil and continue roasting one hour or until meat thermometer reaches 175 degrees. Let stand as above.

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