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bookplates (medicine) and Turkey Meat Loaf (recipes)


bookplates (medicine)


bookplates
Labels pasted in books to mark their ownership and sometimes to indicate their location in a library. Private bookplates are often ornate or artistic: simpler and smaller ones bearing merely the owner's name are called "book labels." they are usually pasted on the front endpaper of books.

Book owner's identification labels. They are usually intended for pasting inside a book.


Turkey Meat Loaf (recipes)


Turkey Meat Loaf

Yield: Makes 5 servings

Bulgur, a carbohydrate power-Food, adds B vitamins and fiber to this classic dish. Using ground turkey breast in place of ground beef keeps the fat content low, and the unique spices make this dish anything but ordinary.





Ingredients:



1tablespoon vegetable oil

3/4cup chopped onion

1/2cup chopped celery

1clove garlic, minced

2/3cup fat-free reduced-sodium chicken broth or water

1/2cup uncooked bulgur wheat

1/2cup cholesterol-free egg substitute

1tablespoon reduced-sodium soy sauce

1/4teaspoon ground cumin

1/4teaspoon paprika

1/4teaspoon black pepper

1pound 93% lean ground turkey

8tablespoons chili sauce, divided









Preparation:





1.Heat oil in medium skillet over medium heat. Add onion, celery and garlic; cook and stir 3 minutes. Add broth and bulgur. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until bulgur is tender and all liquid is absorbed. Transfer to large bowl; cool to lukewarm. 2.Preheat oven to 375°F. Stir egg substitute, soy sauce, cumin, paprika and pepper into bulgur. Add ground turkey and 6 tablespoons chili sauce. Stir until well blended. 3.Pat turkey mixture into greased 8-1/2X4-1/2-inch loaf pan. Top with remaining 2 tablespoons chili sauce. 4.Bake meat loaf about 45 minutes or until internal temperature reaches 165°F. Let stand 10 minutes. Remove from pan; cut into 10 slices.









Nutritional Information:







Serving Size: 2 slices meat loaf







Fiber

4 g







Carbohydrate

18 g







Cholesterol

36 mg







Saturated Fat









Total Fat

5 g







Calories from Fat

22 %







Calories

197







Protein

20 g







Sodium

437 mg









Dietary Exchange:







Meat

2







Vegetable

1/2







Starch

1