1 pound ground turkey

1 medium onion -- chopped

1 4 oz can sliced mushrooms -- drained

1 clove garlic -- minced

or 1/8 teaspoon garlic powder

1 6 oz can tomato paste

1/2 cup white cooking wine

1 tablespoon chopped parsley

1/2 teaspoon salt

1 teaspoon pickling spices

4 whole peppercorns

***Cream Sauce with Yogurt*** 1 tablespoon butter or margarine

1 tablespoon flour

1/4 teaspoon salt

1/3 cup milk

1 egg -- slightly beaten

1/2 cup unflavored yogurt

dash ground nutmeg

Makes approximatel 8 tacos

Brown turkey and onion in skilllet over medium heat. In Crock-Pot, combine tur key, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and salt. Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball. Add to th e Crock-Pot; cover and cook on Low 4 to 5 hours. Remover spice bag. Prepare C ream Sauce as directed below. Spoon 1/4 cup turkey misture into each taco shel l. Top with Cream Sauce.

Cream Sauce: In small saucepan, melt butter; stir in flour and salt. Gradually add milk, st irring continuously. Cook over low heat until thickened. Remove from heat. I n small bowl, combine egg,yogurt, and nutmeg. Stir into hot mixture. Return t o heat and cook over low heat for 1 minute, stirring continuously.