Andouille-Tasso Dressing
Apple Sausage Cheddar Quiche
Baked Turtle
BARBECUED VENISON RIBS
Beef Filets and Roasted Quail Californian
BEER STEAMED SAUSAGES
BHUNA HAAS (Baked Stuffed Duck)
CHORIZO AND POTATO EMPANADITAS
Corn Dogs
Currywurst (Bratwurst w/curry sauce)
Day After Thanksgiving Turkey Strudel
Deep-Dish Turkey Pot Pie
Holiday Quiche
Kielbasa
Kielbasa, Red Beans and Rice
Marinated Turkey Breast
Mediterranean Turkey Meatball Sandwiches
Mongolian Barbecue No. 2
Ozark-style Venison Stroganoff
Roast Quail Veronique
Roast Turtle
Roasted Duck Breast with Pineapple Chutney
Sausage Quiche
Souvlaki with Tzaziki
TURKEY ENCHILADAS WITH RED CHILI SAUCE
Turkey with Creole Mayonnaise
Turtle Nuggets

Servings: 6

6 Quail, dressed
Salt
Pepper, freshly ground
1 1/2 c Wild rice, cooked
1/2 c Butter, melted
2/3 c Dry white wine
1/2 c Veal bouillon
1/2 c Peeled green seedless grapes
12 Slices Fritz's bread (good homemade will do)
1/2 lb Boiled Georgia ham

1>. Preheat oven to 450 deg.F.

2>. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting with additional
butter. When done, remove from the pan and keep warm on a platter.

3>. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat.

1973 Variations: Omit the bread and ham; put the cooked quail in a casserole dish, cover with the sauce, and heat for 10 or 15 minutes in a medium oven. Remove, heat 1/2 cup cognac, and just before serving pour the hot cognac over the quail, ignite, and serve flaming.
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Ozark-style Venison Stroganoff

Yield: 6 servings

1 1/2 lb Venison
1 Marinade recipe for game
All-purpose flour
1/4 c Vegetable shortening
1 cn Mushrooms 6oz
1 Onion, finely chopped
1 Garlic clove, pressed
1 cn Cream of tomato soup
1/4 ts Hot sauce
1 tb Worcestershire sauce
1/2 ts Salt
1 1/2 c Sour cream

Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hours, turning occasionally. Drain off marinade. Dredge venison with flour; brown in the hot shortening in iron skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour and stir occasionally. Stir in sour cream just before serving; heat through but do not boil. Serve over rice or mashed
potatoes. One-quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. Serve.
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Kielbasa

Yield: 24 servings

8 ts Salt 1 ts Allspice
2 ts Sugar 4 tb Garlic
4 ts Pepper 4 lb Pork
4 ts Majoram 2 lb Pork fat
1 ts Nutmeg 2 lb Beef

Combine pork, fat, and beef. Add all spices and mix well by hand. Pass through grinder on course blade. Stuff into casings. (hint.--After cubing meat, place in freezer until the center of the meat and fat is firm. This makes grinding easier in that it lessens the blades from becoming "clogged") Most Kielbasa recipes say that the secret to making
good Kielbasa is to ground the meat twice. I prefer the course texture attained by a single grinding. Other sausages I grind twice.
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Andouille-Tasso Dressing

Yield: 1 servings

1/2 lb Andouille - finely chopped
1/2 c Tasso - finely chopped
4 c Chicken stock
1 Pan cornbread - about 9-inch pan
4 tb Margarine
1 c Onions - finely chopped
1/2 c Green onions - finely-chopped
1/2 c Celery - finely chopped
1/2 c Mushrooms - fresh, sliced
1/4 c Parsley - finely chopped
1/4 c Bell pepper - finely-chopped
2 ts Garlic - finely chopped
2 ts Salt
1 ts Black pepper

Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender.

Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK!

Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly.

At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing. Remember... you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you.

Use with Stuffed Veal Pocket.

NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso.
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BHUNA HAAS (Baked Stuffed Duck)

In the tropical climate of Calcutta, with water everywhere and the
countryside well stocked with wild greens, ducks are plentiful.
Therefore in most recipes here that call for chicken, it would be well
within the tradition to use duck, if that is your preference (as it is
mine). This baked stuffed duck is Jewish and Indian at the same time.

1 small potato, peeled and sliced
1 small carrot, peeled and sliced
1/4 lb green beans, diced
1/2 cup fresh or frozen green peas
1 duck liver, sliced thin
1/2 tsp garam masala
1/2 in fresh gingerroot, chopped fine
1 clove garlic, chopped
1/4 tsp ground turmeric
1 tsp salt, or to taste
1 (4-1/2 lbs) duck, loose skin and fat discarded

1. In a pan, cook the potato, carrot, and green beans in water for 2 minutes. Drain and set aside.

2. In a bowl, mix together the cooked vegetables and all of the other ingredients (except the duck) to make the stuffing. Stuff the duck and sew up the opening. Prick the duck all over with a fork to allow the fat to cook out.

3. In a roasting pan, put the duck with no exterior seasoning. Roast, uncovered, in a preheated, 350 degree F. oven for about 2 hours, basting now and then. Pour off the accumulated fat every half hour. When the duck has become tender, increase the oven heat to 400 degree F. for 15 minutes to complete the roasting and crisp brown the skin.

Slice and disjoint the duck and serve warm with stuffing. Makes 6 servings with other dishes.
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Corn Dogs

Yield: 8 servings

1 c Flour
2 tb Sugar
1 1/2 ts Baking powder
1 ts Salt
2/3 c Cornmeal
2 tb Shortening
1 Eggs
3/4 c Milk
1 lb Franks
8 Wooden skewers
Oil for deep frying

Sift 1st four ingredients together, stir in cornmeal, cut in shortening. Combine egg and milk and add to cornmeal mix. Stir all until well mixed. Insert wooden skewer into end of frank. Spread batter evenly over frank.
Deep fry until browned (4-5 minutes)
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Mediterranean Turkey Meatball Sandwiches

Yield: 6 servings

MEATBALLS:
1 1/4 lb Ground turkey, 93% fat free
1/4 c Onion, chopped
1 1/2 t Oregano, dried
1/2 t Mint, dried
1/2 t Parsley
1/2 t Lemon Pepper
1 Garlic clove, minced
1 t Lemon Juice
SAUCE:
1/2 c Sour Cream, non-fat
1/2 md Cucumber, peel & chop finely
1 1/2 t Lemon Juice
1/8 t Black Pepper

You will also need three 6" Pita Breads, cut in half crosswise; 6 lettuce leaves, torn into pieces; and 1 med. tomato, chopped. Combine meatball ingredients, mix well. Shape into 18 (1 1/4") balls. Coat skillet with cooking spray, and cook meatballs 8-10 min. or until brown and no longer pink inside; Stir occasionally. Combine sauce ingredients.
Place 3 meatballs in each Pita half. Add lettuce and tomato. Top with sauce.
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Mongolian Barbecue No. 2

3 lb Boned Lamb Shoulder Chops OR 2 lb Boneless Beef
2 Green Peppers, in 1/4-Inch Strips 3 cup Cabbage; Shredded
3 lg Carrots; Peeled And Shredded 2 lg Onions; Thinly Sliced
1/4 lb Bean Sprouts, Rinsed, Drained salad Or Peanut Oil

GARNISHES
Boiled White Rice Crisp Sesame Seed Buns; Warmed
Middle Eastern Pita Breads Thinly Sliced Crisp French Bread

SAUCE
1 1/2 cup Dark Soy Sauce 6 cup Water
10 Crushed Black Peppercorns 4 Star Anise
4 lg Cloves Garlic; Crushed 1 cup Rice Wine Or Sherry
1 tbs Sugar 2 tsp Fresh Ginger Root; Grated
3 cup Scallions Or Leeks; Chopped 3 cup Cilantro; Minced, Divided

Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.

Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then
divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in Ingredients: Just a precaution.)

To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.
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Roasted Duck Breast with Pineapple Chutney

Yield: 4 servings

----------------------FOR THE MARINADE---------------------------
2 ts Chile paste (no-oil variety)
3 tb Soy sauce, reduced-sodium
3 tb Lime juice, freshly squeezed
1 tb Honey
1/4 c Pineapple juice, unsweetened
14 oz Muscovy duck breast, skinless

---------------------FOR THE CHUTNEY---------------------------
1 1/2 c Fresh pineapple, small cubes
1/2 ts Lime zest
Pulp of 1 large lime
3/4 c Pineapple juice, unsweetened
1/2 tb Crystallized ginger, chopped
1/2 tb Jalape¤o pepper, chopped
2 tb Golden raisins
1/4 c Red bell pepper, chopped
1/2 c Red onion, chopped
2 tb White wine vinegar

Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and refrigerate for at least 1 hour.

In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and the sauce has thickened, about 45 minutes.
Stir occasionally.

Preheat a grill or broiler when the chutney is almost done.

Grill or broil the duck for about 5 minutes on each side, until a light crust forms and the meat inside is pink. Slice into 16 medallions.

Fan 4 medallions on each serving plate and spoon chutney over.

Fat per serving = 4.6 grams
Calories per serving = 248

See "Choosing a Duck"

Elegant dinner party fare made easy, this spectacular dish can be prepared in a little over an hour. I've never understood why more people don't cook duck at home; but because they don't, it's always welcomed as a special treat.

I serve the duck medium rare. If you prefer well done, roast the duck for 10 minutes in a preheated 350ø oven after completing recipe directions for grilling or broiling.
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Beef Filets and Roasted Quail Californian

Servings: 6

PORT WINE TRUFFLE GLAZE:

1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 small tomato, chopped
3 sprig parsley
3 peppercorns, crushed
2 clove garlic, peeled
1 bay leaf
1/2 tsp fresh thyme, or 1/8 tsp dried
4 cup beef broth
1/2 cup red wine
1/2 cup port wine
2 fresh truffles or mushrooms, chopped
salt & pepper to taste

CHARDONNAY SAUCE:

1/2 cup chopped onion
2 Tbsp unsalted butter
1/2 cup chopped celery root
1/2 cup chopped leeks, white part only
1 clove garlic, minced
1 cup chicken broth
1 cup dry Chardonnay
1 Tbsp sour cream
1 Tbsp chopped fresh tarragon or 1 tsp dried
salt & pepper to taste

ROASTED QUAIL CALIFORNIAN: ***

1/3 cup cream sherry
8 dried figs, chopped
1/4 cup golden raisins
6 (4 oz each) boneless quail
3 Tbsp unsalted butter, melted
salt & pepper to taste
1 cup cooked wild rice
1/2 cup toasted chopped pecans
2 small country-style link sausage, sliced,
cooked, & drained
1 Tbsp fresh thyme, or 1 tsp dried
3 Tbsp cooking oil
1/4 cup lime juice
2 Tbsp honey

BEEF FILETS:

6 slice bacon
6 (4 oz each) beef filet steaks, about 1" thick
(I used filet mignon, already bacon wrapped)
salt & freshly ground pepper
2 Tbsp clarified unsalted butter (I used plain, melted)
2 Tbsp port wine
1 fresh truffle or mushroom, sliced
cooked fresh seasonal vegetables for garnish

*** I think Cornish game hens (1/2 per person) could be substituted for the
quail, or maybe even chicken breasts.

DIRECTIONS:
Port Wine Truffle Glaze:
In large saucepan, combine carrot, celery, onion, tomato, parsley,
peppercorns, garlic, bay leaf, and thyme. Stir in beef broth and red
wine. Bring to boiling. Reduce heat. Boil gently until reduced to 2
cups, about 1 hour. (I overcooked this, ending up with a little over 1
cup.)

Strain sauce discarding solids. Return liquid to saucepan. Stir in 1/2
cup port wine. Bring to boiling. Boil until reduced to 1 1/2 cups, about
20 minutes. (I overcooked this, also- ending up with about 1 cup.)

Stir in chopped truffles and salt & pepper to taste. Keep warm. (After
cooking the meat, I added a little beef broth and about another 1/4 cup
port and boiled for a few minutes to reduce it slightly.)

Chardonnay Sauce:
In medium saucepan, saute onion in 2 Tbsp butter until translucent. Add
celery root and leeks. Saute for 3 minutes. Whisk in 1 clove garlic,
chicken broth, Chardonnay and sour cream. Bring to boiling. Reduce heat.
Simmer, uncovered, 15 minutes.

Puree in blender. Press through a sieve. Discard vegetable pulp. Stir
tarragon and salt and pepper to taste into sauce. Keep warm.

Roasted Quail Californian:
Heat sherry in small saucepan. Add figs and raisins. Let stand 30
minutes.

Preheat oven to 400-F. Brush quail generously with 4 Tbsp butter, inside
and out. Season with salt and pepper.

Drain fruit. In medium bowl, combine drained fruit, wild rice, pecans,
sausage, and 1 Tbsp thyme. Mix well. Fill birds loosely with stuffing
and secure with wooden picks. Tie legs together. Twist wings behind
back.

In large skillet, brown quail on all sides in hot oil. Arrange quail
skin side up in shallow baking pan.

In small bowl, combine lime juice and honey. Brush over quail. Bake at
400-F for 25 to 30 minutes until thermometer registers 185-F, basting
occasionally with pan juices and more glaze.

Beef filets: While quail are roasting, wrap bacon strips around sides of
filets and secure with wooden picks. Season with salt and pepper.

Melt 2 Tbsp clarified butter in large skillet over medium high heat.
Brown steaks in hot butter, about 3 minutes on each side. Arrange steaks
in shallow baking pan. Bake at 400-F for 5 minutes, or until done to
your liking.

While steaks are cooking, pour 2 Tbsp port wine into same hot skillet.
Reduce by half. Glaze steaks with port wine pan juices and garnish with
a slice of truffle. (I misread this and did it differently. I added the
port while browning the filets, then poured the pan juices over them
before putting them in the oven.)

To serve: Using 2 ladles, slowly pour Port Wine Truffle Glaze and
Chardonnay Sauce simultaneously onto opposite sides of 6 serving plates,
starting at edges of plates. Arrange a beef filet on each pool of Port
Wine Truffle Glaze and a roasted quail on each pool of Chardonnay Sauce.
Garnish rims of plates with cooked fresh seasonal vegetables.
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Currywurst (Bratwurst w/curry sauce)

8 German bratwurst
1/2 Yogurt, pint
1/2 Lemon, grated rind and juice
1 Onion, finely chopped
1 t Ginger, grated
1 t Curry powder
1/2 t Mint, dried
Salt
Pepper
1 t Cornflour
Milk - just a little

Prick the bratwurst all over with a fork and lay in a long, shallow
dish.

Mix all the ingredients together expect the cornflour and milk and pour
over the sausages.

Leave in a cool place to marinate for at least 2 hours. Remove the
bratwurst from the marinade. Spoon the marinade into a pan. Mix the
cornflour and milk and add to the pan. Bring to a boil, stirring all the
time and simmer gently for 5 minutes.

Meanwhile grill the sausages for 2 or 3 minutes on each side.

Serve w/sauce over sausages. Can also cut up wurst and service with
sauce - using wooden picks.
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BARBECUED VENISON RIBS

Yield: 6 servings

2 1/2 c Water
3 c Ketchup
1 tb White vinegar
1/4 c Lemon juice
1/2 c Worcestershire sauce
1/2 c 100% Wisconsin maple syrup
1/2 c Brown sugar
2 md Onions,diced
2 tb Chili powder
1/2 ts Salt
6 lb Venison ribs with some loin
Meat attached
Freshly ground black pepper
To taste

Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.

Note: If venison is a little gamey tasting,increase vinegar in sauce to
3 tbsp..Taste sauce after mixing and add additional brown sugar to
taste, about 1/2 cup.
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CHORIZO AND POTATO EMPANADITAS

Sausage and Potato Mini-Turnovers

The dough for these little turnovers may be pressed either by hand or
with a tortilla press.

For filling
1 large boiling potato (about 1/2 pound)
1/2 pound fresh Mexican chorizo (spicy pork sausage)
1 teaspoon dried oregano (preferably Mexican), crumbled

For dough
2 cups masa harina
1 1/4 cups warm water

vegetable oil for deep-frying

Accompaniments: Guacamole or Fresh Tomato Salsa

Make filling:

Peel potato and cut into 1/4-inch dice. In a saucepan of boiling salted
water cook potato 3 minutes, or until just cooked through, and drain in
a colander.

Remove casings from chorizo and crumble or finely chop meat. In a heavy
skillet cook chorizo over moderate heat, stirring, 5 minutes. Add
potato, oregano, and salt to taste and cook, stirring, 5 minutes. Cool
filling completely. Filling may be made 2 days ahead and kept, covered
and chilled, or frozen 2 weeks.

Make dough:

Line 2 baking sheets with plastic wrap.

In a large bowl stir together masa harina and warm water until a dough
forms. Pinch off small pieces of dough and shape into about forty 1-inch
balls. Transfer balls to a baking sheet and cover with more plastic
wrap.

From a plastic bag cut two 5-inch squares and use one to line lower
half of a tortilla press. Put a ball of dough in tortilla press and top
with second square of plastic. Close tortilla press, pushing gently on
lever to flatten dough just to a 2 1/2-inch round. (Alternatively,
flatten dough between squares of plastic using a rolling pin.) Remove
top plastic square and put a rounded teaspoon filling in center of
round. Fold round over filling to form a half moon, using plastic
underneath to support dough if necessary, and pinch edges together to
seal. Transfer turnover to other baking sheet. Make more turnovers in
same manner, reusing plastic squares, and put on baking sheets.
Turnovers may be prepared up to this point and kept, covered with
plastic wrap, chilled 1 day or frozen 1 week. Thaw turnovers 1 hour
before proceeding.

In a large saucepan heat 1 inch oil until it registers 375° F. on a
deep-fat thermometer and fry turnovers in batches of 8 to 10 until
golden, 2 to 3 minutes, transferring with a slotted spoon to paper
towels to drain and making sure oil returns to 375° F. before adding
next batch.

Serve empanaditas immediately with guacamole or salsa.

Makes 40.
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TURKEY ENCHILADAS WITH RED CHILI SAUCE

1/2 cup vegetable oil
twelve 6- to 7-inch corn tortillas
3 cups 1/3-inch pieces cooked turkey or chicken
10 ounces extra-sharp Cheddar, grated (about 3 cups)
1 cup finely chopped red onion
1/3 cup finely chopped fresh coriander plus coriander sprigs for
garnish
2 cups red chili sauce (recipe follows) or two 10-ounce cans enchilada
sauce
2 avocados (preferably California) for garnish

In a small skillet heat the oil over moderately high heat until it is
hot but not smoking, in it cook the tortillas, 1 at a time, for 5
seconds, or until they are softened but not crisp, and transfer them
with tongs, letting the excess oil drip off, to paper-towel-lined baking
sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1
tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the
chopped coriander, roll up the tortillas jelly-roll fashion, and arrange
the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour
the chili sauce over the enchiladas, sprinkle the enchiladas with the
remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven
for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the
enchiladas with the remaining chopped coriander. Serve the enchiladas
with the avocado, peeled and diced, and the coriander sprigs.

RED CHILI SAUCE

3 ounces (about 15) dried New Mexican red chilies (available at some
specialty foods shop, stemmed and seeded (wear rubber gloves) 1 large
onion, halved 1 large garlic clove 6 cups water

In a large saucepan simmer the chilies, the onion, and the garlic in the
water for 20 minutes. Transfer half the chilies, the onion, and the
garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and
purée the mixture until it is smooth. Force the purée through a sieve
into a bowl, pressing hard on the solids with a spoon. Repeat the
procedure with the remaining chilies and 3/4 cup of the remaining
cooking liquid, stir in salt to taste, and discard the remaining cooking
liquid. The sauce may be made 2 weeks in advance and kept covered and
chilled.

Makes about 3 1/2 cups.

Serves 4 to 6
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Baked Turtle

4 Lb. turtle -- (4 to 5)
2 Tsp. soda
flour
2 Tsp. salt
pepper

After turtle has been cleaned thoroughly, wash the meat. Boil meat in
soda water for 10 minutes. Drain. Replace soda water with salt water.
Boil until tender; drain. Shake meat in salted flour; brown. Bake at 375
degrees for 1 to 2 hours.
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Roast Turtle

10 Lb. turtle -- (10 to 12)
6 Stalks celery
1 Large onion
1 Tsp. sage
1 Tsp. black pepper
2 Tbsp. salt
1 Tbsp. thyme
3/4 C. butter or margarine

Clean turtle and cut into pieces. Place in large kettle; cover with
water. Add vegetables and spices and boil for 30 minutes. Remove meat
from water; place in greased roasting pan. Remove as much celery and
onions as possible and place on top of the meat along with butter. Bake
at 300 degrees for 60 minutes, basting often. Serves 8 to 10.
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Turtle Nuggets

1 turtle
salt and pepper
1/4 C. oil
2 Tbsp. flour
Beer Batter
1 C. flour
1/4 Tsp. salt
pepper
Beer Batter:
3/4 C. flour
1/4 Tsp. salt
1/4 Tsp. pepper
3/4 C. beer

Mix all batter ingredients together and allow to set for 1 hour in
refrigerator. Cut turtle into strips or nuggets. Drain on paper towel.
Mix 1 cup flour, 1/4 teaspoon salt and pepper. Dip turtle strips or
nuggets into this. Heat 1/4 cup oil in bottom of pressure cooker. Dip
floured nuggets into beer batter. Let excess drip off, then place in hot
oil until golden brown. Gradually add water. Place cover on cooker.
Allow steam to flow from vent pipe to release all air from cooker. Place
indicator weight on vent pipe. Cook 20 minutes at cook posi- tion. Let
stem return to down position. Thicken gravy with 2 tablespoons flour if
desired. If you don't have a pressure cooker, this could be done in a
heavy Dutch oven and cooked until tender. Delicious served with steamed
rice.
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Turkey with Creole Mayonnaise

Yield: 4 Servings

1/4 c Light mayonnaise
2 tb Minced green onions
2 ts Dijon mustard
1/2 ts Vinegar or lemon juice
Black and cayenne peppers
4 Crusty rolls, split
8 Thin slices roast turkey
2 Large dill pickles,thinly sliced

In small bowl, stir together mayonnaise, onion, mustard, vinegar, and
black and cayenne peppers to taste; spread on cut side of rolls. Top
with turkey; arrange pickles on top. Sandwich with remaining halves.
Makes 4 servings.
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Souvlaki with Tzaziki

Yield: 1 servings

---------------------SUVLAKI----------------------
2 lb Lamb shoulder -OR- Sirloin tip; cut in 1 1/2" long strips
1/4 c Olive oil
3 ts Lemon rind
2 c Red wine;dry
-Sweet peppers and cherry
2 Garlic cloves; minced
-tomatoes as needed
1 ts Oregano;dried

---------------------TZAZIKI----------------------
2 c Yogurt plain
2 Garlic cloves;minced
1/2 Cucumber;English,peeled &
-grated
3 tb Olive oil
1 ts -salt

"Begin preparing the tzazik a few hours before serving. The flavors need
time to blend. Marinate the meat overnight to absorb the wine and
garlic."

Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle
minced garlic and oregano. Imbed the lemon strips among the cubes of
meat and drizzle with olive oil. Cover tightly with plastic wrap and
refrigerate 12 hours or overnight. Shake or stir the mixture several
times during the marination period. About 30 minutes before serving,
drain off and discard the marinade. Thread the chunks of meat onto long
skewers, brushing with a little olive oil. (We usually BBQ the peppers
and tomatoes on separate skewers but it's really up to the chef.) Over
medium coals, barbeque the souvlaki until it's done the way you like it.
Serve on a bed of rice and pass the tzaziki to spoon on top. SERVES 4-6

Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it
over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
After the yogurt has drained, combine it, in a small bowl, with the
cucumber and the garlic. Cover the bowl tightly with plastic wrap and
refrigerate until just before serving. While the meat is BBQing, drizzle
the olive oil over the surface, and without stirring, sprinkle on the
salt. It needs no mixing - your guest will do that when they dollop it
onto their souvlaki. MAKES: About 3 cups
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Day After Thanksgiving Turkey Strudel

12 ounces fresh spinach -- sremmed- rinsed
2 1/2 cups cooked turkey -- very finely chopped
1/4 cup dark raisins -- chopped
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
8 sheets phyllo dough
1/2 cup butter melted

Steam spinach for 2-3 minutes; drain very well (make sure to squeeze out
as much water as possible) and cool. Mix together remaining filling
ingredients; stir in spinach. Place one sheet of phyllo on and ungreased
cookie sheet (keep remaining phyllo under a damp towel to keep moist)
Brush melted butter. Put on 3 more sheets; brush with butter. Place
another sheet crosswise on top of thefirst four sheets; brush with
butter. Top with remaining sheets( going in same direction as the last
sheet) and brush with butter. Spoon filling onto middle of the the
phyllo sheets. Bring phyllo sheets up and over filling and shape into a
round shape making sure phyllo encloses all filling. (You can twist the
top ends of the phyllo dough like a Hershey's Kiss or just leave them
lying flat over the top.) Brush with remaining butter. Bake at 350*F.
for 50 minutes or until golden brown. Cut in wedges to serve.
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Deep-Dish Turkey Pot Pie

-----TURKEY MIXTURE-----
2 1/4 cups Chicken broth -- defatted
1/2 cup Chopped celery
1/4 cup Chopped onions
2 medium Carrots -- coarsely chopped
3 tablespoons Cornstarch
1 3/4 cups Evaporated skim milk
3 cups Cooked -- chopped turkey
1 cup Frozen peas -- thawed
1/4 cup Snipped fresh parsley
1/2 teaspoon Dried sage

-----PASTRY CRUST-----
3 Sheets phyllo dough

To Make the Turkey Mixture: Preheat the oven to 350 degrees. In a mediu
m saucepan, combine 2 cups of the broth, the celery, onions and carrots.
Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes
or until the veggies are tender. In a custard cup, stir the remaining
1/4 cup of the broth and the cornstarch until smooth. Slowly stir this
into the broth-veggie mxiture. Then stir in the milk. Cook and stir over
med ium heat until the mixture comes to a boil. Reuce the heat. Cook and
stir for 1 minute more. Then stir in the turkey, peas, parsely and sage.
Transfer the mixture to a shallow 2-quart casserole. To Make the Pastry
Crust: Lay one sheet of the phyllo dough on top of t he turkey mixture.
Spray the dough with no stick spray. Repeat layering and spraying the
phyllo dough two more times. Fold or crumple the edges of the dough and
tuck them inside the casserole dish. Bake for 35-40 mi nutes or until
golden brown. I added potatoes, mixed veggies, tobasco sauce and some
liquid smoke to enhance the flavor. Very good and light. Even though the
phyllo dough c rust will get soft once you refrigerate it, it will get
flaky again if yo u reheat it in the oven.
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BEER STEAMED SAUSAGES

Yield: 4 servings

1 cn Beer;room temp (any brand or type will do)
Smoked sausage;enough to fill crock pot

Cut each pound of smoked sausage into 4 pieces. Pour the beer in the
bottom of the crock pot and pile in the sausage. Cook on HIGH for 2
hours, then switch to LOW until ready to serve. Those who like a strong
beer taste will want the pieces that actually bathed in the beer. The
pieces toward the top of the crock pot will have a more delicate beery
tang. During the 2 hours of cooking, the alcohol in the beer will
evaporate completely, so the whole family can enjoy these.
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Kielbasa, Red Beans and Rice

1 lb. spicy smoked sausage, such as kielbasa, cut into 1/2" slices
2 (15 oz) cans small red beans, drained*
1 green or yellow bell pepper, chopped
1 jalapeno chile, seeded and finely chopped
1 (15 oz) can peeled diced tomatoes in juice
1 small red onion, chopped
1 cup uncooked rice

In a slow cooker, combine sausage, beans, bell peppers, jalapeno chiles,
tomatoes and onion. Cover and cook on LOW 5-1/2 - 6 hours. Meanwhile,
cook rice according to package directions. Spoon cooked rice into
individual soup bowls or one large serving dish. Top with bean mixture.

makes 4-6 servings
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Marinated Turkey Breast

5 pounds turkey breast
1 can (14.5 oz.) Natural goodness chicken broth
1 teaspoon dried rosemary leaves -- crushed
1 teaspoon dried thyme leaves -- crushed
1/8 teaspoon pepper

Rinse turkey with cold water and pat dry. Mix broth, rosemary, thyme,
and pepper in a large deep nonmettallic dish. Add turkey and turn to
coat. Cover and refrigerate 2 hours, turning turkey occasionally. Remove
turkey from marinade and place meat-side up on a rack in shallow
roasting pan. Insert meat thermometer into thickest part of meat not
touching the bone. Roast at 350 for 1 3/4-2 1/2 hours or until
thermometer reads 170, basting occasionally with marinade. Begin
checking doneness after 1 1/2 hours roasting time. Allow turkey to stand
10 minutes before slicing.

Serves 6-8----122 calories 1 gram fat.
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Apple Sausage Cheddar Quiche

2 cups day old French bread
3 link sausages, precooked and -- cut in 1/4" slices
1 Granny Smith apple -- peeled and chopped
3 eggs
1 cup milk
1 1/2 cups shredded cheddar cheese
1/4 cup shredded Swiss cheese

Tear French bread into 1-inch pieces. Cover the bottom of an ungreased
quiche dish with bread pieces. Add the sliced sausage and apple. In a
medium bowl, whisk the eggs and milk together and pour over the bread
mixture. Bake at 350° F for 40 minutes. Cool 10 minutes before slicing.
Makes 6 servings.
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Sausage Quiche

8 ounces breakfast sausage links
1 9" unbaked pie pastry
4 ounces cheddar cheese -- shredded
4 eggs
1 pint heavy cream
1/8 teaspoon ground nutmeg

In a skillet, brown sausages until done. Drain and cut into small
pieces; place in the bottom of pie shell. Sprinkle with cheese. In a
mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at
350 degrees for 55-60 minutes or until a knife inserted near the center
comes out clean.
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Holiday Quiche

1 cup uncooked gourmet brown rice blend
(such as lundberg jubilee or countrywild)
2 cups water
1/2 cup parmesan cheese -- grated
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
vegetable cooking spray
2 cups butternut squash cubed -- peeled, cooked, and divided
1 cup cooked turkey -- chopped
2 teaspoons fresh sage -OR- -- minced
1/2 teaspoon rubbed sage -- divided
3 eggs
2/3 cup evaporated skimmed milk
1/8 teaspoon white pepper
1/2 cup parmesan cheese -- grated
2 tablespoons dried cranberries
3/4 cup whole berry cranberry sauce
sage sprigs -- (optional)

This is a great way to use leftovers from your holiday dinner.

Combine rice and water in a medium saucepan; bring to a boil. Cover,
reduce heat, and simmer 45 minutes or until liquid is absorbed. Let
stand, covered, 10 minutes or until a knife inserted near center comes
out. Fluff with a fork.

Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a
bowl; stir well. Press into a 10 inch pie plate coated with cooking
spray, and bake at 350 degrees for 12 minutes. Spoon 1 cup squash,
turkey, and half of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a
blender; process until smooth, and pour into crust. Combine remaining
sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake
at 350 degrees for 40 minutes or until a knife inserted near center
comes out clean. Let stand 10 minutes before serving. Serve with
cranberry sauce, and garnish with sage sprigs, if desired. Yield: 8
servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).
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