recipes

In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack.

Bake, uncovered, 325 degrees (Fahrenheit) 2 to 2-1/2 hours or until meat thermometer registers 170 to 175 degrees (Fahrenheit) in deepest part of breast.

In small bowl combi

In medium bowl combine turkey, onion, bread crumbs, carrots, 1/4 cup barbecue sauce, Worcestershire, garlic and pepper.

In 9-inch pie plate, sprayed with vegetable cooking spray, shape meat mixture into round loaf.

Drizzle top of loaf with remaining barbecue sauce.

Bake at 350 degrees F.

35 to 45 minutes or until meat thermometer reaches 160 degrees F.

when inserted in center of meatloaf, juices run clear and meat is no longer pink.

Heat oven to 375 degrees F.

In large bowl, combine cream cheese and milk.

Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese.

Heat tortillas on griddle.

Spoon about 1/4 cup filling down center of each warm tortilla; roll up.

Place seam side down in ungreased 13×9 inch (3-quart) baking dish.

Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

Bake in preheated oven for 10 to 15 minutes or until bubbly.

In small bowl, combine guacamole and sour cream.

Spoon over warm enchiladas.

Garnish with radishes.

In a 5 qt.

saucepan or Dutch oven, combine all ingredients.

Over high heat, bring mixture to a boil.

Skim foam from surface.

Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.

Lift out turkey pieces with a slotted spoon.

Strain stock through a sieve lined with 1 or 2 layers of cheesecloth.

Discard vegetables.

Skim off fat.

Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms.

When turkey is cool enough to handle, remove meat from bones.

Discard skin and bones.

Reserve meat for future use.

Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.

Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside.

Cut pork into strips about ½ inch thick and 2 inches long.

In large skillet melt 3 T.

butter.

Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often.

Remove from skillet.

Repeat with remaining pork.

Cook onions in drippings until tender, about 5 minutes.

Add remaining 3 T.

butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes.

Return pork to skillet.

Stir in 1 c.

of the wine along with tomato paste, salt, sugar, dill weed and black pepper.

Bring to boil.

Reduce heat and simmer, covered, for 10 minutes.

In small bowl combine flour and sour cream.

Gradually stir into skillet.

Add remaining ¼ c.

wine.

Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.

Stir-fry turkey in oil until the pinkness disappears.

Sprinkle 4 tortillas with turkey, cheese, onions and jalapeno.

Drizzle salsa over top.

Cover each tortilla with the remaining tortillas.

Place on microwavable plates and microwave on high for 1 to 2 minutes until the cheese is melted and the turkey is heated through.

Cut each tortilla into wedges and serve immediately with optional sour cream, guacamole and salsa.

On each pita half spread 1 tablespoon cream cheese; top with 1 slice pastrami.

On edge of pita half, place pickle spear; roll up.

In small bowl, combine cream cheese, nuts and spice.

Mix well.

For each roll-up, briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute).

Do not brown.

Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge.

Lay 3 thin slices of ham, overlapping across center of tortilla.

Top with 1 or 2 lettuce leaves.

Roll up and wrap in plastic wrap.

Roll shanks in flour; brown with garlic in hot oil in skillet.

Add remaining

ingredients to crockpot.

Stir to mix.

Add shanks.

Cover pot and cook on LOW

for 10 to 12 hours until shanks are tender.

Garnish with parsley.

Serve with

pasta

Rinse, pat dry and slice mushrooms (makes about 1 ¼ cups); set aside.

In a medium skillet melt 1-T.

butter.

Add mushrooms and onion; sauté until golden, about 5 minutes; remove from skillet.

In a mixing bowl combine eggs, salt, oregano and pepper.

In the skillet used to sauté mushrooms, melt remaining 2-T.

butter.

Pour in egg mixture.

Cook over moderate heat letting uncooked egg run under the cooked portion.

When almost set, top with mushroom mixture and spinach.

Sprinkle with Parmesan cheese.

Place skillet under a preheated moderately hot broiler until top of omelet is set.

Turn out onto a plate and serve.