How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ACORN SQUASH FILLED
APPLE CRANBERRY CAKE
BAKED CUSTARD
BASIC TURKEY GRAVY
BOSTON CREAM PIE
BRAISED RED ONIONS
BRUSSELS SPROUTS CASSEROLE
CARIBBEAN CURRY RICE AND SQUASH
CAROLINA BARBECUED PORK CROCKPOT
CHARRA BEANS
CHICKEN SOUP WITH POTATO DUMPLINGS
CHILI DOG WRAPS
CHOCOLATE PECAN PIE
COINTREAU CARROTS
CRANBERRIES AMARETTO
CRANBERRY APPLE CASSEROLE
CRANBERRY CONFIT
CRANBERRY NUT BREAD
CRANBERRY NUT PUDDING
CRANBERRY ORANGE RELISH
CRAN-DARIN SALAD DESSERT
CREAMY TOMATO LOBSTER LINGUINE
CREAMY TURKEY SOUP
CROCK POT TURKEY BREAST
ENSALADA RUSA
FOUR-WAY CHOCOLATE PIE
FRESH LEMON CAKE
GNOCCHI DI ZUCCA
GRATIN DAUPHINOIS
GREEK OLIVE OIL PIE CRUST
HAWAIIAN TURKEY SALAD
HERBED CORNBREAD
INDIA BREADS
LOBSTER BISQUE
NUTTY SNAIL ROLLS
OSSOBUCO DI CAPRIOLO CON SPAETZLE
OVEN-ROASTED SWEET POTATOES
OYSTER-AND-ARTICHOKE SOUP
PINEAPPLE CRANBERRY SAUCE
PRALINE CHEESECAKE
PUMPKIN GINGER TART
PUMPKIN PANCAKES
ROASTED TURKEY HEN WITH BALSAMIC GLAZE
SALSA ALLA SALVIA
SEMOLINA SOUP
SOUR DOUGH RECIPES
SOUR DOUGH STARTER
SWEET AND SOUR GREEN BEANS
SWEET POTATO CASSEROLE
TEX MEX CHICKEN TENDERS
TURKEY ALMOND STIR FRY
TURKEY-BARLEY SOUP
TURKEY STUFFING
TURKEY WITH CORNBREAD, PECAN
URUGUAYAN SAUSAGES (chorizos)
VEGETABLE PAKORAS





ACORN SQUASH FILLED WITH CREAMED PEAS AND ONIONS

3 acorn squash, quartered, seeds and fibers removed
2 lbs. fresh green peas, shelled and steamed
1 lb. pearls (small white boiling) onions, peeled and steamed

3 Tbsp butter
3 Tbsp flour
1 quart whole milk
A few grindings nutmeg
Salt and freshly ground black pepper to taste

A few leaves green-leaf lettuce
Sweet Spanish paprika

Cover acorn squash quarters and place in microwave on high for 10 minutes. Let rest 2 minutes, then pierce with a fork to test for doneness.

Melt butter in a saucepan. Whisk in flour until smooth; do not brown. Slowly add milk, whisking all the while; stir until smooth and thickened. Add nutmeg, salt and pepper. Stir in the peas and onions. (Reserve their cooking water for making the gravy; it will add flavor.)

Arrange some lettuce leaves on a platter and set the 12 squash quarters on top. Pour the creamed peas and onions over the squash. Sprinkle with paprika and serve. Serves 12

APPLE CRANBERRY CAKE

2 eggs
1 1/4 cups sugar
1/3 cup vegetable oil
3/4 cup all-purpose flour
3/4 cup oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/3 tsp allspice
1/2 cup coarsely chopped cranberries
2 medium apples, peeled and grated
1 medium pear, peeled and grated
1 cup coarsely chopped walnuts
Powdered sugar, whipped cream or vanilla ice cream

Preheat oven to 350 degrees.

Lightly beat eggs, then beat in sugar until creamy. Stir in oil.

Toss together flour, oatmeal, salt, soda and spices. Mix thoroughly with eggs and sugar mixture. Fold in fruits and walnuts. Scrape batter into greased 9"x9" inch cake pan and bake for 45 minutes. Serve warm or room temperature with sugar, whipped cream or ice cream.

BAKED CUSTARD

4 cups whole milk
4 eggs, beaten
1/2 cup sugar
2 tsp. vanilla
1/4 tsp. salt
Nutmeg for garnish
Butter melted or nonstick cooking spray to grease custard cups

Heat milk until scalded but not boiling; gradually add eggs, sugar, vanilla and salt. Stir mixture until sugar is melted. Pour into greased custard cups or Ramekins and sprinkle with nutmeg. Place cups in a pan half filled with water and bake at 300 degrees for 30 minutes.

BASIC TURKEY GRAVY

1 package neck, heart, gizzard from turkey giblets
1 medium carrot thickly sliced
1 medium onion thickly sliced
1 medium celery rib thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from poultry drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain both into a large bowl, cover and reserve broth in the refrigerator.

To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.

Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened, pour the de-glazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture into the fat and flour mixture (roux). Cook and stir, until gravy boils and is slightly thick.

BOSTON CREAM PIE
“Really a Cake” Serves 8

3 large eggs; separate the yolks and whites
1 tsp. pure vanilla extract
1/2 cup sugar
Pinch of salt
3/4 cup cake flour

1/2 cup sugar
1/4 cup all-purpose flour
1-1/2 cups milk
6 large egg yolks
2 tsp. pure vanilla extract
Pinch of salt

1/2 cup sugar
3 tbsp. light corn syrup
2 tbsp. water
4 ounces semisweet chocolate chips

Preheat your oven to 350 degrees and grease a 9 inch round cake pan. Line the pan with waxed paper.

Beat the 3 yolks and vanilla until just blended. Add half the sugar and beat until the mixture is thick and pale.
Using dry beaters, beat the 3 egg whites and salt until soft peaks form. Add remaining sugar and beat until stiff peaks form.

Fold yolk mixture into whites and fold gently using a rubber spatula. Sift flour over the mixture and fold in gently until just mixed. Pour into pan.

Bake about 25 minutes until center of cake springs back when pressed.

Loosen cake around sides with a knife and invert to a wire cooling rack, leaving waxed paper on cake. Turn right side up and cool thoroughly.

To prepare the filling, mix together in a saucepan the sugar and flour. Gradually whisk in the milk, then egg yolks, vanilla and salt. Bring to a medium boil for a minute, stirring. Strain into a bowl and place a piece of plastic film onto the filling. Chill.

Once the cake is cool, cut it in half horizontally. Remove the wax paper carefully. Place the bottom on a serving dish and top with the filling. Top with remaining cake layer.

To make the glaze: In a saucepan combine the sugar, corn syrup and water and bring to a boil until sugar has dissolved. Remove from heat and add the chocolate. Allow to sit for one minute, then whisk until smooth. Carefully pour the glaze over the cake allowing it to drip down the sides. Let stand until glaze is firm. This must be refrigerated.

BRAISED RED ONIONS

2 large red onions
1 Tablespoon canola oil
2 Tablespoons unsalted butter
2 garlic cloves, peeled & minced
2-3 fresh thyme sprigs
1 cup red wine
2 cups chicken stock
Preheat oven to 325°F

Cut the onions in half and remove the papery outer skin. Season with salt and pepper.

Heat the canola oil & 1 tablespoon of the butter in a large ovenproof sauté pan over med-high heat; add the onions cut-side down. Cook 4 minutes, or until the cut side is well browned. Turn onions over. Add the red wine and chicken stock and bring to a boil. Put the pan in the oven, and cook 1-1/2 hours, basting
every 20 minutes. (If liquid evaporates before the onions are tender, add more stock.) Transfer the onions to a serving platter.

Strain the liquid into a small saucepan and bring it to a boil. Allow to boil for about 1 minute then reduce to a simmer. Whisk in the remaining butter. Pour the sauce
over the onions, sprinkle with a few thyme leaves and serve. Serves 4

BRUSSELS SPROUTS CASSEROLE

1/3 cup dried mushrooms, such as shiitake
3 lb. Brussels sprouts
1/4 cup ( 1/2 stick) butter
1/2 cup flour
4 cups milk
2 leeks
4 cups vegetable oil
Salt and pepper

Grind dried mushrooms into a powder, to make 3 tablespoons. Set aside.

Preheat oven to 350 degrees. Fill a large pot with water, season with salt and bring to a boil over high heat. Blanch sprouts until tender, about 7 minutes. Cool sprouts quickly in an ice bath and reserve.

In a large, non-reactive pot over medium heat, melt butter and whisk in flour to form a roux. Reduce heat to low and cook 3 minutes. Whisk in milk and slowly bring milk to a boil. Continue whisking to avoid lumps from forming and to prevent milk from scorching. Sauce will not thicken until it boils.

Continue cooking for 10 minutes over low heat. Stir in mushroom powder and remove from heat. Cut sprouts in half. In a large mixing bowl, toss sprouts with sauce and season with salt and pepper to taste. . Place in a shallow casserole dish and bake for 20 minutes.

Meanwhile, trim leeks, discarding all green parts, and wash carefully under running water. Cut leeks into a fine 2-inch julienne. In a large heavy pot over high heat, heat oil until smoking. Carefully fry leeks until brown and crispy. Remove from oil and immediately season with salt. Remove casserole from oven,
spread leeks over top and serve. Serves 6.
CARIBBEAN CURRY RICE AND SQUASH

2 teaspoons oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño or other hot chili, seeded and minced (optional)
2 cups butternut squash, peeled and diced
1 teaspoon ground coriander
2 teaspoons curry powder
1/2 teaspoon each sea salt and freshly ground black pepper
3-1/4 cups water
1-1/2 cups long grain brown or white rice
1 can kidney beans, rinsed and drained
4 scallions, trimmed and chopped

Heat oil in large saucepan. Add onion, garlic and chili, if using. Cook, stirring, until onion is soft, about 5 minutes. Stir in squash and seasonings; cook for 1 minute more. Stir in water, rice and beans. Bring to a simmer over medium high heat. Cover, reduce heat to medium low and cook for 35 to 40 minutes (if using white rice, 15 to 20 minutes.) Fluff rice; fold in scallions. Let stand covered for 5 to 10 minutes before serving. Serves 6

CAROLINA BARBECUED PORK CROCK POT

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
l (4-6 pound) boneless pork butt or shoulder
3/4 cup vinegar
4 teaspoons Worcestershire Sauce
1 1/2 teaspoons crushed red pepper
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne

Hamburger buns and Cole slaw, optional

Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.

Cover; cook on low 8 to 10 hours (high 4 to 6) Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.

Remove meat and onions and drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwich with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. Serves 12

CHARRA BEANS

1 ½ pounds dried pinto beans
3 quarts water
½ teaspoon salt
¾ pound smoked bacon
1 large white onion, diced
½ to 1 teaspoon salt
½ teaspoon garlic powder
2 cups diced tomatoes
3 tablespoons chopped fresh cilantro

Place the beans in a heavy, deep pot. Cover in cold water and soak overnight.

After soaking, drain and rinse the beans. Add 3 quarts fresh water and ½ teaspoon salt and cook the beans at a low boil for 2 to 3 hours until tender.

In a separate pan cook the bacon until it is well done. Remove the bacon and discard (or put away for another recipe), reserving the grease in the pan. Add the diced onions and sauté until translucent.

Once the beans are tender, add the onions and their grease to the bean pot. Stir in salt to taste - about ½ to 1 teaspoon, and ½ teaspoon garlic powder. Continue cooking the beans on low heat for another 20 minutes.

Add the diced tomatoes and fresh cilantro and stir. Beans are ready to serve, or can be covered and kept on low heat until needed.

Serve in a bowl with tortillas on the side, or over rice. Makes 8 servings

CHICKEN SOUP WITH POTATO DUMPLINGS

1/4 cup onion; chopped
1 tbsp. vegetable oil
2 cups chicken; cut up, cooked
1 cup carrots; sliced
1-1/2 cup Bisquick
1 tbsp. green onion; chopped w/ top
1/4 cup milk
1 clove garlic; crushed
6 cups chicken broth
1 cup celery; sliced
1/4 tsp. sage; dried, crushed leaves

1 cup mashed potatoes; cold
1/8 tsp. pepper

The first 8 ingredients (onion to sage) make up soup.

Cook onion and garlic in oil in 4-qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling.

Prepare potato dumplings by mixing Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minutes or until smooth, adding more baking mix if necessary.

Roll dough into 18 balls, about 1-1/2" in diameter. Drop dumplings into boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 4-6 servings.

CHILI DOG WRAPS

10 corn or flour tortillas (6 to 8 inches in diameter)
10 hot dogs
1 (15 ounce) can chili (15 to 16 ounce can)
2 cups salsa
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

Heat oven to 350F. Grease rectangular baking dish. 13 × 9 × 2 inches.

Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Yield: 5 servings.

CHOCOLATE PECAN PIE
Serves 6

1 cup light corn syrup
3 each eggs
1/3 cup butter, melted
1 cup brown sugar
1 dash vanilla
1 pinch salt
2 cups pecans, pieces
1 pie shell, uncooked
5 ounces milk chocolate, pieces

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces.

Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown.

Best served at room temperature or warmed slightly in the microwave. A little ice cream on the side won't kill you, either!

COINTREAU CARROTS

1 1-lb. bag mini carrots, cut carrots in half
3 Tablespoons unsalted butter
3 Tablespoons orange marmalade
1/3 cup Cointreau (or Grand Marnier)
2 Tablespoons chopped fresh parsley

Melt the butter in a large skillet over med-high heat; add carrots and toss to coat with the butter. Add the marmalade and stir until it is melted. Pour in the Cointreau, bring to a boil. Lower the heat, cover and simmer for 5 minutes.

Uncover the carrots and cook until the liquid has been reduced to a glaze ~ about 5 more minutes. Transfer to a serving dish, sprinkle with parsley and serve at
once. Serves 6 to 8

CRANBERRIES AMARETTO

1/4 cup butter or margarine
1 (12-ounce) package fresh cranberries
2 cups sugar
2 tablespoons lemon juice
1/3 cup amaretto
2 tablespoons orange marmalade
2 teaspoons grated lemon rind

Melt butter in a large saucepan over medium heat. Add cranberries, sugar and lemon juice; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 10 to 15 minutes or until cranberries begin to pop. Remove from heat; stir in amaretto, marmalade, and lemon rind. Serve with pork or turkey.
Yield: 3 2/3 cups

CRANBERRY APPLE CASSEROLE

3 cups peeled and chopped apple
2 cups fresh cranberries
2 Tbsp flour
1/2 cup sugar
3 individual packets instant cinnamon and spice oatmeal
3/4 cups chopped pecans
1/2 cup flour
1/4 cup brown sugar
1/2 cup butter, melted
Pecans and cranberries to garnish

Combine the first 3 ingredients and toss to coat. Mix in the sugar and place in a 2 quart casserole. Combine the rest of the ingredients and mix well. Spread over top of cranberry apple mixture. Bake Uncovered at 350 degrees for 45 minutes.

CRANBERRY CONFIT

1 16-oz. bag frozen pearl onions, defrosted
2/3 cup golden raisins
2/3 cup dark raisins
2 cups boiling water
6 Tablespoons unsalted butter
1/2 cup sugar
1/2 cup balsamic vinegar
1-1/2 cups dry red wine
3 garlic cloves, peeled & minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
12 oz. bag of fresh cranberries

Combine the golden and dark raisins in a bowl and pour the boiling water over them. Allow to stand 10 minutes. Melt the butter in a large skillet over medium heat. Stir in the onions, sugar and 1 tablespoon of the balsamic vinegar. Cook 5 minutes, stirring to dissolve the sugar and onions are beginning to caramelize.

Add the remaining vinegar and wine, bring to a boil and boil for 2 minutes. Add the raisins with the soaking liquid, garlic, thyme and salt. Reduce heat and simmer uncovered about 30 minutes. Add the cranberries to the pan and continue to cook 20-25 minutes, stirring occasionally. Remove and allow to cool to room temperature. Serve at room temperature. Store leftover confit in the
refrigerator but allow to come to room temperature again before serving.

CRANBERRY NUT BREAD
(Isaiah Hall B&B, Dennis, MA)

3/4 cup orange juice
1 egg
2 tablespoons cooking oil
2 cups flour
3/4 sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts

Combine juice, beaten egg and oil. Stir together flour, sugar, baking powder, salt and baking soda. And juice mixture and stir until moist. Fold in cranberries and nuts. Pour into lightly greased and floured loaf pan. Bake at 350° for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan to cool on wire rack. Freezes well.

CRANBERRY NUT PUDDING
Serves 8 - 10

Filling:
2 bags of cranberries, 12 oz. each
1 tsp. grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 tsp. allspice
1/2 stick of butter

Topping:
1-3/4 cup all-purpose flour, sifted
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
6 tbsp. cold butter (3/4 of a stick)
7/8 cup milk
2 tbsp. beaten egg


Preheat your oven to 375 degrees. Grease a 10 inch deep dish pie pan with butter. Combine the filling ingredients in a bowl and put into pie pan.

For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal.

Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough. Drop the dough in small pieces onto the filling, leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown. Serve warm with French Vanilla Ice Cream and a few chopped Black Walnuts.

CRANBERRY ORANGE RELISH

1 medium orange, diced
1/4 cup water
3/4 cup sugar
2 cups raw cranberries

Cut whole, unpeeled orange in at least a dozen pieces, removing any seeds. Place cut orange in a food processor or blender container. Add water and sugar. Cover container and turn on blender. Run until orange peel is coarsely cut, about 10 seconds. Stop blender. Add cranberries and blend just until whole cranberries disappear, about 10 seconds longer. Chill thoroughly before serving.

CRAN-DARIN SALAD DESSERT

3 cups water, divided
1 large (8 serving size) or 2 small (4 serving size) cranberry flavor Jell-o
1 (16 oz) can whole cranberry sauce
1 (11 oz) can mandarin oranges
1 1/2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter, melted
1 (8 oz) cream cheese, softened
2 tubs (8 oz each) Cool Whip, thawed

Stir 1 1/2 cups boiling water into jell-o in large bowl for at least 2 minutes until completely dissolved. Stir in cranberry sauce until melted. Stir in 1 1/2 cups cold water. Refrigerate for 1 hour or until slightly thickened. Stir in mandarin oranges.

Mix graham cracker crumbs, 1/4 cup sugar and melted butter in a 13x9 baking
dish. Press firmly onto the bottom. Refrigerate.

Beat cream cheese and remaining 1/4 cup sugar in large bowl with wire whisk
until smooth. Gently stir in 1 tup of cool whip. Spread evenly over the crust. Spoon jello mixture over the cream cheese layer. Refrigerate for 3 hours or until firm. Garnish with remaining tub of cool whip. Makes about 16 servings.

CREAMY TOMATO LOBSTER LINGUINE

2 1.5 lb fresh lobsters
6 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup shallots, chopped
32 oz can whole tomatoes, drained and chopped
1 1/2 tsp fresh tarragon, chopped
1 cup heavy cream
1 lb linguine, cooked and drained
salt and pepper to taste
pinch of cayenne pepper

Cook and pick your lobsters. Heat 2 tablespoons of the oil and add the onion and shallots. Cover and cook until the onions are translucent. Add the tomato, tarragon, salt and pepper. Bring to a boil; reduce to simmer and cook uncovered
for 30 minutes, stirring often.

Remove from heat and cool for 10 minutes. Pour into a food processor and pulse 3 or 4 times until smooth. Add the remaining oil to the food processor and pulse 2 or 3 more times.

Return the sauce to the pan and add the cream. Simmer for 15 minutes, whisking often. Add the lobster meat and cayenne pepper to the sauce and heat through. Pour half the sauce into the linguini and toss well. Pour the remaining sauce over each individual serving.

CREAMY TURKEY SOUP
Yield: 6 Servings

1 lg. onion, chopped
3 celery stalks with leaves, diced
6 tbsp. butter or margarine
6 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. each: pepper and garlic powder
1/2 tsp. each: dried thyme & savory
1 1/2 cups milk
4 cups cooked turkey; cubed
5 med. carrots; cut into 1/4 slice
1 cup turkey or chicken broth
10 oz. frozen peas
In a large kettle, sauté onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings, cook for 4 minutes and gradually add milk, stirring constantly until thickened.

Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas, cover and simmer for 15 minutes or until vegetables are tender.

CROCK POT TURKEY BREAST

Rinse off and pat dry your turkey breast. (Removal of excess fat is optional)

Sprinkle seasoned salt inside and outside the turkey breast.

Melt one stick (1/2 cup) of butter. Put turkey breast in crock pot. Pour melted butter over it. Cook on high for 3-4 hours or low all day.

ENSALADA RUSA
(Uruguayan Potato Salad) Serves 4 to 6.

2-3 lbs boiling potatoes, peeled and cut into 3/4-inch dice
1-2 medium carrots, peeled and cut into 1/4-inch dice
1 cup fresh or frozen green peas
1/4 cup sour cream, or more to taste
1/4 cup mayonnaise, or more to taste
2 Tbsp chopped fresh parsley
Salt and freshly ground pepper to taste

Cook the potatoes, carrots, and peas separately in salted water until they are tender but still firm. Drain and combine with the remaining ingredients, tossing gently to combine well. Refrigerate covered for at least 2 hours or overnight.

FOUR-WAY CHOCOLATE PIE

1 recipe Cocoa Pastry (see recipe below)
3/4 cup granulated sugar
1/4 cup cornstarch
2-1/2 cups milk
4 beaten egg yolks
1-1/2 teaspoons vanilla
1 cup semisweet chocolate pieces
2 tablespoons butter, cut up
1 cup whipping cream
1/3 cup sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
Chocolate curls or chocolate-flavored sprinkles (optional)

On a lightly floured surface, use your hands to slightly flatten Cocoa Pastry. Roll dough from center to edge, forming a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Don't prick pastry. Line with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is set and dry. Cool on a wire rack.

For filling, in a medium saucepan, combine granulated sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.

Gradually stir about 1 cup of the hot filling into egg yolks. Return all of the mixture to the saucepan; bring to a gentle boil. Cook for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons vanilla.

Add chocolate pieces and butter to the filling; stir gently until chocolate and butter are just melted. Spoon into baked pastry shell. Place a piece of plastic wrap on surface of the filling. Cool for 1 hour. Chill in refrigerator for at least 2 hours or up to 24 hours.

Before serving, in a chilled bowl, combine whipping cream, powdered sugar, cocoa powder, and the 1/2 teaspoon vanilla. Using chilled beaters, beat with an electric mixer on medium speed until soft peaks form (tips curl). Dollop on pie just before serving. Garnish pie with chocolate curls or chocolate-flavored sprinkles, if you like. Makes 10 servings.

Cocoa Pastry: In a bowl, stir together 1-1/4 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter until pieces are pea-size. Sprinkle 1 tbsp of cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

FRESH LEMON CAKE

1 lemon
1 egg
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
3/4 cup sugar
1/2 cup whole milk
1/2 cup golden raisins
1/4 cup coarsely chopped walnuts or almonds
To serve: berries of your choice

Preheat oven to 350°F. Grease a loaf pan. Squeeze the lemon and reserve the juice. Cut the peel in large pieces. Add them along with the egg into a blender and purée.

Sift the flour with the salt and baking soda. In a separate bowl, cream the butter, gradually add the sugar and continue to beat until light and fluffy. Beat in the egg/lemon mixture. Alternately, stir in the flour and the milk in 2 batches. Stir in the raisins and nuts. Spoon batter into prepared pan and bake for 45-50
minutes. Test for doneness: cake will spring back with lightly pressed with fingertip. Spoon the reserved juice over the cake while it is still warm and leave to cool in the pan before cutting. Cut into slices and serve with some macerated berries.

GNOCCHI DI ZUCCA
Butternut Squash Gnocchi Serves 4

1 butternut squash (about 1 ½ pounds)
1 pound Idaho potatoes
2 eggs, beaten
1 ¼ teaspoons salt
Fresh nutmeg
½ cup Parmigiano-Reggiano
2 ½ cups flour

Starting the night before, preheat the oven to 350 degrees Fahrenheit. Halve the squash, scoop out the seeds, wrap it loosely in foil, place on a baking sheet, and bake until tender when pierced, about 35 minutes.

Scoop out and discard the seeds. With a large spoon, scoop the pulp from the skin directly into a fine sieve. Set the sieve over a bowl to catch the liquids, cover and allow the squash to drain overnight in the refrigerator.

Next day, boil potatoes, peel and rice them while still hot. Salt them lightly and let completely cool on a working surface. Meanwhile, puree the squash. Add eggs, salt, nutmeg, cheese and squash puree. Add some flour, mix well and begin kneading. Work the dough quickly, until all the flour is incorporated and the dough is homogenous.

Dust the dough, your hands, and the work surface lightly with flour and cut the dough into four equal parts and set on the side. Work one piece of dough, continue to dust dough, hands, and surface as long as the dough feels sticky.

Using both hands, roll the piece of dough into a rope ½-inch thick, then slice the ropes at ½-inch intervals. Sprinkle some flour and roll each piece into a ball, flouring as needed. Holding a fork at a 45-degree angle to the table, indent each dumpling with your thumb on the tines of the fork to produce a ribbed effect and an indentation where your thumb was. Set on a floured sheet pan, and continue with all of the dough until finished.

To cook gnocchi, bring 6 quarts of water with 2 tablespoons of the sea salt to a vigorous boil. Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining pieces in batches until they are all done.

GRATIN DAUPHINOIS
Classic French recipe for a creamy potato gratin.

4-1/2 lbs. potatoes, peeled and cut in half
8 cups milk
1 bay leaf
2 Tablespoons unsalted butter
2 cups cream
coarse sea salt
freshly grated nutmeg

Put the potatoes in a large saucepan with the milk and bay leaf. Bring to a boil, lower heat and cook 5-10 minutes. Drain the potatoes and when cool enough to handle, cut into thin slices. Preheat oven to 350°F.

Coat a baking dish with the butter. Arrange half of the potato slices in the dish and sprinkle with the salt. Add the remaining potatoes and more salt. Pour the
cream over them and sprinkle with the nutmeg.

Bake about 45 minutes. The potatoes should be golden and the cream almost all absorbed. Serve immediately. Serves 6.

GREEK OLIVE OIL PIE CRUST

2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
3 tablespoons olive oil

*Whole wheat pastry flour or a combination of white/whole wheat flours may be used if desired.

*Measure the flour by spooning it into measuring cups, then leveling it off with a knife, not by scooping, or the dough will be too dry.

In a mixing bowl, combine flour, salt, and baking powder. Make a well in the center and add water and olive oil. Mix together with a fork, or if you are using an electric mixer, with the paddle attachment, until the ingredients are thoroughly combined. Turn the dough out onto a lightly floured surface and knead until smooth, not more than a minute. Divide the dough in half. Press each half into a circle, about 4 inches in diameter. Dust with flour if the dough is sticky. Wrap tightly in plastic and place in a plastic bag. Refrigerate for 15 minutes, or up to 3 days (the dough can also be frozen for up to a month). Roll out each piece of dough on a lightly floured surface, dusting both sides of the dough with unbleached white flour as necessary to prevent it from sticking to the surface or to your rolling pin, into a thin 12-inch round. Spray or brush 2 pie pans with olive or vegetable oil. Line pie pans with dough and pinch an attractive edge around
the rim. Wrap in plastic wrap and foil (to secure the plastic) and refrigerate or freeze until ready to use.

Advance preparation: The dough will keep for 3 days in the refrigerator and can be frozen. Remove from the freezer very shortly before pre-baking.

HAWAIIAN TURKEY SALAD
Yield: 6 Servings

3 cups cooked brown rice
2 cups Cooked turkey (coarsely chopped)
8 oz Pineapple chunks in juice, drain; reserve juice
8 oz Sliced water chestnuts, drained
1 med. Apple; unpeeled, cored and chopped
1/3 cup Chopped macadamia nuts
1/2 tsp. Salt
1/2 cup Plain yogurt
Lettuce leaves
1/4 cup Shredded coconut; toasted

Combine the rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut.


HERBED CORNBREAD

1/3 cup all-purpose (plain) flour
1 1/2 cups yellow cornmeal
1 tsp. baking soda (bicarbonate of soda)
1/2 tsp. salt
2 eggs, beaten
2 cups buttermilk (or milk soured for at least 15 minutes with lemon juice)
A good handful of mixed herbs, including fresh rosemary, flat-leaf parsley, sage,
thyme; consider using savory, chervil, marjoram as available, chopped
1 1/2 Tbsp butter

Preheat the oven to 350 F.

Mix the dry ingredients well and stir in the chopped herbs. Beat the eggs until foamy and stir into the dry ingredients. Add the milk and stir well. Spread the butter in an 8-inch/20cm square baking pan and pour in the batter. Bake about 50 minutes or until a toothpick inserted in the center comes out clean.

If you are not using this for stuffing, do not use the herbs. Cut into squares and serve hot with dinner.

To make it traditionally southern, do not bake it in a normal aluminum square pan. Instead, melt the entire 1 1/2 T. butter in a heavy cast iron skillet. While the skillet is very hot, pour in the batter then top it with a cup (250ml) sweet milk. Put it in the oven and bake about 50 minutes. Serve cut into wedges, with plenty of sweet butter.

INDIA BREADS
One of the surprises of northern Indian cuisine is the beautiful breads. From paper-thin parathas to puffed-up naan, they are traditionally cooked in a clay oven and torn apart to mop up curries.
Parathas -
Place 2 1/4 cups atta flour and a pinch of salt in a large bowl. Rub in 1 1/3 oz ghee with your fingertips until fine and crumbly. Make a well in the center and gradually add 3/4 cup cold water to form a firm dough. Turn onto a well-floured surface and knead until smooth. Cover with plastic wrap and set aside for 40 minutes. Divide into 10 portions. Roll each on a floured surface to a 13 cm (5inch) circle. Brush lightly with melted ghee or oil. Cut through each round to the center and roll tightly to form a cone shape, then press down on the pointed top. Re-roll into a 5-inch circle again. Cook one at a time in hot oil or ghee in a frying pan until puffed and lightly browned on both sides. Drain on paper towels.


Naan -
Preheat the oven to moderately hot, 400oF. Sift together 1 lb plain flour, 1 tea-spoon baking powder, 1/2 teaspoon bicarbonate of soda and 1 teaspoon salt. Add 1 beaten egg, 1 tablespoon melted ghee or butter, 1/2 cup yogurt and gradually add 1 cup milk or enough to form a soft dough. Cover with a damp cloth and leave in a warm place for 2 hours. Knead on a well-floured surface for 2-3 minutes, or until smooth. Divide into 8 portions and roll each one into a oval 6 inches long. Brush with water and place, wet-side-down, on greased baking trays. Brush with melted ghee or butter and bake for 8-10 minutes, or until golden brown. Makes 8.

Puris -
Sift together 2 1/2 cups whole meal flour and a pinch of salt. With your fingertips, rub in 1 tablespoon ghee or oil. Gradually add 1 cup water to form a firm dough. Knead on a lightly floured surface until smooth. Cover with plastic wrap and set aside for 50 minutes. Divide into 18 portions and roll each into a 5 1/2 inch circle. Heat 1 1/4 inches oil in a deep frying pan until moderately hot; fry one at a time, spooning oil over until they puff up and swell. Cook on each side until golden brown. Drain on paper towels and serve immediately. Makes 18.

Chapattis -
Place 2 1/4 cups atta flour and a pinch of salt in a large bowl. Gradually add 1 cup water or enough to form a firm dough. Knead on a lightly floured surface until smooth. Cover with plastic wrap and set aside for 50 minutes. Divide into 14 portions and roll into 5 1/2 inch circles. Brush a heated frying pan with a little melted ghee or oil. Cook over medium heat, flattening the surface, until both sides are golden brown and bubbles appear. Makes 14.

LOBSTER BISQUE

1 live lobster (about 1 1/2 lbs)
1 quart water
2 bay leaves, bruised
5 whole black peppercorns
2 sprigs thyme
1 sprig rosemary
several sprigs flat-leaf parsley
leafy tops of several stalks celery

1 small carrots, diced
1 small onion, diced
2 Tbsp unsalted butter
1/4 cup flour

3 Tbsp cognac
1/2 cup dry white wine
1 Tbsp sherry or Madeira wine

2 cups whole (full fat) milk
1 Tbsp tomato paste
1/2 cup heavy (whipping, double) cream
salt and freshly ground white pepper to taste

Bring the water, herbs and spices to a boil in a large pot. When the water is at a full rolling boil, drop the live lobster into it and immediately put on the lid. Cook until the lobster turns bright red. Do not overcook.

Remove the lobster and allow to cool enough to handle. Break off the claws, open them and remove the mat; set it aside. Break open the body and put the meat with the claw meat. Break up the shells a bit and return them to the water. Simmer 1/2 hour to bring out the flavor. Strain the broth through a strainer lined with several thicknesses of cheesecloth.

Coarsely chop the reserved lobster meat.

Sauté the carrot and onion in the butter until limp and barely turning golden. Stir in the flour until it is completely absorbed by the butter. Wisk in about a quarter of the milk and stir constantly until it is smooth. Stir in the cognac, white wine and
sherry or Madeira; simmer a few minutes, stirring. Remove from the heat and allow to cool slightly. Press the mixture through a sieve; the celery will not go through completely owing to its fibers. For this reason it is not a good idea to puree the mixture in the blender or food processor. Return it to the pot. Add the rest of the milk, the strained lobster broth and the tomato paste. Stir until smooth. Simmer, stirring constantly, until the soup thickens. Add the chopped lobster meat and the cream; heat. Serve garnished with chopped fresh parsley.

NUTTY SNAIL ROLLS

3-1/2 to 4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup granulated sugar
3 tablespoons butter, margarine, or shortening
1/2 teaspoon salt
2 beaten eggs
1/2 cup chopped walnuts
1-1/2 cups sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the 1 cup milk; the granulated sugar; butter, margarine, or shortening; and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour).

Punch down the dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Lightly grease baking sheets; set aside.

Roll each half of dough into a 12x8-inch rectangle. Cut each rectangle into twelve 1-inch-wide strips. Roll each strip into a snail shape, tucking end of strip under roll. Place 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until double (about 30 minutes).

Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from pans; cool on wire racks.

In a small bowl combine powdered sugar, 2 tablespoons milk, and the vanilla. Add enough additional milk, 1 teaspoon at a time, to make icing of drizzling consistency. Drizzle over rolls; sprinkle with chopped nuts. Makes 24 snails.

Make-Ahead Tip: Bake and cool rolls as directed; do not prepare icing. Freeze rolls in airtight container up to 3 months. Thaw 20 minutes at room temperature before drizzling with icing.

OSSOBUCO DI CAPRIOLO CON SPAETZLE
Venison ossobuco with spaetzle Makes 6 servings from Lidia

For the spaetzle:
Makes about 3 1/2 cups, or 6 servings
2 1/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Large pinch ground nutmeg, preferably freshly grated
2 large eggs, well beaten
1/2 cup milk
1/2 cup finely minced cooked fresh spinach (see Note below)

For the ossobuco:
2 oranges
1 lemon
2 bay leaves
4 cloves
1 sprig fresh rosemary
10 juniper berries
1/4 cup extra virgin olive oil
2 cups finely chopped onions
1/2 cup peeled and shredded carrot
1/2 cup finely chopped trimmed celery
1 cup all purpose flour
6 venison ossobuco, approximately 8 to 10 ounces each (see Note below)
1/2 cup vegetable oil
2 teaspoons tomato paste
1 cup fruity red wine, such as Chianti
1 cup fresh carrot juice
1 cup crushed canned Italian San Marzano plum tomatoes or peeled ripe fresh plum tomatoes
5 cups Chicken Stock or canned, low-sodium chicken broth, hot
Freshly ground black pepper and salt

For the spaetzle: In a large bowl, stir the flour, salt, pepper and nutmeg together. Make a well in the center of the flour and pour in the eggs and all but 2 tablespoons of the milk. With a fork, incorporate the flour gradually into the egg mixture, adding enough of the remaining milk if necessary to make a stiff but supple dough. Beat in the spinach. Cover the bowl and let the dough rest 1 to 2 hours before cooking.

Bring a large pot of salted water to a boil. Transfer the batter into the well of a spaetzle maker and pass the batter into the boiling water. Cook the spaetzle until tender, 10 to 15 minutes, depending on the size of the spaetzle your particular spaetzle maker produces. Scoop out the spaetzle with a skimmer and transfer to a large skillet. If you are serving the spaetzle with a stew, such as the ossobuco of venison above, dress the spaetzle with some of the sauce from the recipe, or simply melted butter, and toss over medium heat. Check the seasoning and serve hot.

Note: It is very important to squeeze out as much water from the spinach as possible. To end up with ½ cup minced spinach, start with ½ pound fresh spinach leaves. Remove any tough leaves, then blanch the spinach in a large pot of boiling salted water until the spinach is tender, about 1 minute. Drain the spinach in a colander and rinse under cold water until cool enough to handle. With your hands, squeeze as much liquid as possible from the spinach, chop the spinach very fine, then squeeze again to remove more water.

For the ossobuco:
With a vegetable peeler, remove the zest--bright orange part of the oranges' skin without the underlying white pith--in wide strips. Do the same to the lemon. Cut the zest of one orange into very thin--about 1/8-inch-wide--strips. With a paring knife, cut off the white pith from one of the oranges. Working over a bowl, cut the orange segments free of the membranes and let them drop in the bowl as you work. Squeeze the juice from the remaining orange. Set the orange zest strips, the wide pieces of orange and lemon zest, the orange segments and the orange juice aside separately. Wrap the bay leaves, cloves, rosemary and juniper berries securely in a 4-inch square of cheesecloth.

In a heavy braising pan or casserole large enough to the hold all the venison pieces, heat the olive oil over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes. Add the carrots, celery and the cheesecloth bundle of herbs. Season the vegetables lightly with salt and reduce the heat to low. Cook, stirring occasionally, until the vegetables are light golden brown, about 10 minutes.

Meanwhile, season the venison pieces generously with salt. Dredge them in flour until lightly coated, then shake off the excess flour. In a wide skillet, heat the vegetable oil over medium-high heat. Add as many of the venison pieces as will fit in a single layer and cook, turning as necessary, until well browned on all sides, about, 10 minutes. Add the browned ossobuco to the braising pan and repeat with the remaining venison. (If the vegetables are browned before all the venison is browned, remove the casserole from the heat.)

Return the casserole to medium heat if necessary. Stir the tomato paste into the vegetable mixture in the casserole and cook, stirring until it begins to caramelize, about 10 minutes. Add the white wine and bring to a boil. Add the carrot juice, orange and lemon rind, and orange juice. Bring to a vigorous boil and boil 10 minutes.

Add the crushed tomatoes, adjust the heat to simmering and simmer uncovered 30 minutes. Add 2 cups of the hot chicken stock, stir well and return to a simmer. Let cook, with the lid slightly ajar, until the meat is tender at its thickest point, about 1 ½ hours. Test for doneness with a cooking fork: the fork should pierce through the meat all the way to the bone with only a light resistance. Add the remaining stock as necessary to keep the meat almost completely covered.

When the ossobucchi are tender, remove them from the casserole. Pass the sauce through a sieve, pressing on the vegetables to extract as much liquid from them and to force some of them through the sieve. Return the meat and sauce to the casserole and bring to a simmer. Cover the pan and keep the venison warm.

Cook the spaetzle according to the directions in the following recipe. Remove them with a wire skimmer to a large skillet. Spoon enough of the venison sauce over the spaetzle to coat them. Toss lightly over low heat until the spaetzle begin to absorb the sauce. Season the spaetzle with salt and pepper.

To serve, transfer the ossobucchi to a platter or plates. Spoon most of the sauce over the venison and sprinkle them with the finely shredded orange zest. Decorate the venison with the orange segment and spoon the spaetzle around them. Serve at once.

Note: For this recipe, I prefer an ossobucco of venison cut from the thickest part of the shank, just below the knee. If this is not possible, and you are buying the whole shank, you may want to figure on one and a half pieces per person. Either way, have the butcher tie the venison pieces around the perimeter with a length of sturdy kitchen twine.

OVEN-ROASTED SWEET POTATOES
WITH APPLES, RED ONION AND SOY NUTS

3 lb. tan-skinned sweet potatoes, peeled and cut into 1-in. cubes
1/2 cup olive oil, divided
3 cloves garlic, peeled and roughly chopped
2 1/2 tsp. salt, divided
1 1/2 tsp. coarsely ground black pepper, divided
1 1/2 lb. red onions (about 3 medium), halved lengthwise then cut crosswise into
slices 1/4-in. thick
4 Granny Smith apples, peeled, cored and cut into 1-in. cubes
1/2 cup freshly grated Parmesan cheese (Pampuch prefers Grana Padano)
1/4 tsp. ground cardamom
1 tbsp. chopped fresh rosemary
Soy nuts to garnish

Preheat oven at 375 degrees with a rack in the center and the other at the lowest position in the oven. In a large bowl, drizzle 6 tablespoons olive oil over sweet potatoes, sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer on a baking sheet. In a large bowl, drizzle remaining 2 tablespoons of olive oil over onions and apples and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. Toss to coat, then spread in a single layer on another baking sheet.

Place sweet potatoes on center rack of oven and onions and apples on the lower rack. Roast until potatoes and onions are tender and onions are brown around the edges, about 30 minutes for sweet potatoes, 10 to 20 minutes for onions, stirring occasionally. (Can be prepared 4 hours ahead. Let stand at room temperature, loosely covered with aluminum foil. Rewarm uncovered in 375-degree oven about 10 minutes.)

Combine sweet potatoes, onions and apples. Sprinkle with Parmesan cheese, cardamom and rosemary and toss to coat. Season with salt and pepper, garnish with soy nuts and serve. Serves 6 to 8.

OYSTER-AND-ARTICHOKE SOUP

4 large or 6 medium artichokes, or 1 cup drained and well-rinsed canned
artichoke hearts
1/2 cup (1 stick) butter
1 1/2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1 tablespoon minced garlic
1/4 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/3 cup flour
1 1/2 cups chicken stock
1 cup heavy cream
1 cup whole milk
1 pint oysters

Boil the artichokes for about 30 to 45 minutes, until leaves pull off easily. Scrape the leaves, and clean and chop the bottoms. If using canned hearts, drain, rinse them well and coarsely chop. Set aside.

In a large heavy-bottomed Dutch oven, melt butter and add onion, celery and green bell pepper. Sauté over medium heat until vegetables are soft but not browned.

Stir in garlic, nutmeg, sage, thyme, black, white and cayenne pepper, and salt. Cook for 1 minute. Add flour while mixing well to avoid any lumps. Cook and stir for 1 minute. Blend in chicken stock, add artichoke scrapings and bottoms (or hearts) and bring to a gentle boil. Cover and simmer for 10 minutes. Add cream and milk and return to a simmer; stir occasionally.

Pour in oysters and a little oyster liquor and cook just until oysters' edges are curled, about 5 minutes. Adjust seasoning and serve. Serves 4.

PINEAPPLE CRANBERRY SAUCE

1 bag (12 oz.) fresh or thawed frozen cranberries
1 can (8 oz.) crushed pineapple or chunks, in juice
1 cup sugar
1/4 cup orange juice
1 tsp. grated orange rind
2 tsp. vanilla

Coarsely chop cranberries, pineapple with juice, 3/4 cup sugar and orange juice in food processor or blender with on-and-off motion. Turn mixture into non-reactive saucepan. Bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add remaining 1/4 cup sugar. Remove from heat. Stir in rind and vanilla. Transfer to non-reactive container; cool to room temperature. Refrigerate to chill.

PRALINE CHEESECAKE

1 cup graham cracker crumbs
1/3 cup finely chopped pecans
1/4 cup margarine, melted

3 eight ounce pkgs. cream cheese, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 cup whipping cream
1/2 cup brown sugar, firmly packed
1/4 cup margarine
candied pecans (recipe below)

Combine first 3 ingredients; stir well. Firmly press crumb mixture in bottom of a 9-inch spring form pan; set aside.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs and vanilla, beating just until blended. Stir in whipping cream.

Pour batter into prepared pan. Bake at 450 F for 10 minutes; reduce temperature to 275 F and bake for 1 hour or until center is almost set. Let cool in pan on wire rack. Chill at least 8 hours.

Combine 1/2 cup brown sugar and 1/4 cup margarine in a saucepan. Cook over
medium heat until butter melts and sugar dissolves, stirring constantly. Spread topping over cheesecake. Arrange Candied Pecans on top of cheesecake. Carefully remove sides of spring form pan. Yield: 12 servings.

Candied Pecans

1/2 cup firmly packed brown sugar
2 tablespoons orange juice
1 cup pecan halves

Combine sugar and orange juice in a medium bowl; stir well. Add pecans; toss gently to coat. Spread pecans in a buttered 15 x 10 x 1" jellyroll pan; bake at 350 f for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove pecans from pan and place on buttered aluminum foil. Let cool completely; break pecans apart, if necessary. Yield: 1 cup.

PUMPKIN GINGER TART WITH SPICY GINGERSNAP CRUST

For crust:
12 gingersnap cookies, purchased is fine
4 tbsp. unsalted butter, melted and cooled slightly
1 1/2 tbsp. granulated sugar
Nonstick cooking spray

For custard:
4 cups heavy cream
1/3 cup brown sugar
1/3 cup maple syrup
1 vanilla bean, scraped
2 cinnamon sticks
3 whole allspice
2 whole cloves
3 oz. fresh ginger root, peeled, sliced, blanched for 2 minutes and drained
5 egg yolks
1 whole egg
3/4 cup pumpkin purèe
2 tbsp. bourbon
For maple crème fraîche:
2 cups crème fraîche
2 to 4 tbsp. pure maple syrup

To make crust: Pulse gingersnaps in a food processor until finely chopped, yielding 1 1/2 cups crumbs. In a medium bowl, combine crumbs with granulated sugar. Drizzle melted butter over crumbs and combine with fork. Spray 10-inch tart pan with nonstick cooking spray. Spread crumb mixture into pan and, using the back of a large spoon, press crumbs firmly all over bottom and sides of pan, packing down tight. Refrigerate 30 to 60 minutes.

Preheat oven to 350 degrees. Line crust with aluminum foil and pie weights and bake for 10 to 15 minutes, until crust is partially set. Remove from oven to a wire rack and cool.

To make custard: In a large, non-reactive saucepan over medium heat, combine cream, brown sugar, maple syrup, vanilla bean, cinnamon sticks, allspice, cloves and ginger root and cook until scalding, stirring frequently. Remove from heat and refrigerate for at least 1 hour or overnight. Preheat oven to 300 degrees and
adjust rack to center of oven.

In a large bowl, whisk together egg yolks, egg, puréed pumpkin and bourbon. Return cream mixture to saucepan and cook over medium heat until just before mixture boils. Remove from heat and add yolk mixture, whisking constantly. Strain mixture through a fine-mesh strainer into a large pitcher. Pour filling into
prepared tart shell. Place tart shell on a sheet and bake just until filling is set, about 15 to 20 minutes. Remove to a wire rack, cool to room temperature and refrigerate.

To serve: To crème fraîche, add maple syrup to desired sweetness. Top each serving with a dollop of crème fraîche. Serves 8 to 10.

Note: For quicker preparation, use purchased gingersnaps. Crème fraîche is in the supermarket dairy case.

PUMPKIN PANCAKES
International House of Pancakes®
by Todd Wilbur

During the holiday season this particular pancake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles.

When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.

Flip the pancakes and cook other side for the same amount of time, until dark brown. (www.topsecretrecipes.com) Serves 3 to 4.

ROASTED TURKEY HEN WITH BALSAMIC GLAZE
Makes 8-10 servings from Lidia

One turkey, about 8-10 pounds
Salt
Freshly ground black pepper
5 fresh rosemary sprigs
10 sage leaves
2 fresh or dried bay leaves
1/4 cup extra virgin olive oil
1 cup peeled, trimmed and thinly sliced carrots
1/2 cup thinly sliced celery
6 slices dried porcini mushrooms
2 cups Chicken Stock or canned reduced-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon honey

Basting roasts with a mixture of pan juices, balsamic vinegar and honey adds flavor and a mahogany color to poultry, to pork to veal. I also like to serve roasted vegetables as a contorno (side dish) with roasted meats. It makes sense; the oven is going so you might as well make use of it. Sometimes Bastianich adds additional large-cut carrots and celery to the roasting pan with the meat and serve them alongside the carved roast. Or she put together a separate pan of other root vegetables-leeks, onions, parsnips, turnips or even mushrooms, season them with salt, olive oil, some of herbs Bastianich used to season the roast and roast them on a separate shelf from the meat. While they roast, she adds enough chicken stock to moisten them and stir them once in a while until they are caramelized and tender. Everybody's favorite vegetable prepared this way, it seems, is ripe tomato.

Preheat the oven to 425 degree F. Remove all visible fat and the neck and giblets from the turkey. Rinse the turkey under cold water and pat dry inside and out with paper towels. Season the turkey generously with salt and pepper inside out. Place one rosemary sprig, 2 sage leaves and 1 bay leaf in the body cavity of each bird. (Or you can make your favorite stuffing for the inside).

Heat the oil in a in a heavy, flame-proof roasting pan or very large oven-proof skillet over medium heat. Add the celery, carrots, porcini and the remaining rosemary and sage leaves and cook, stirring about 4 minutes. Smooth the vegetables into an even layer and nestle the turkey between them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and turkey are golden brown-about 1 1/2 hours.

Carefully tilt the pan and spoon off enough of the roasting juices to measure one cup, not including fat. Stir in the balsamic vinegar and honey until the honey is dissolved. Return the turkey to oven and roast, basting occasionally with the honey mixture, until it's a rich mahogany color and the leg joints moves easily when you wiggle them, about another 30-45 minutes.

Remove the turkey from the oven, transfer to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the and pan juices through a sieve into a small saucepan, pressing as much of the vegetables through the sieve as possible. Skim the fat from the surface of the sauce and bring the sauce to a simmer while carving the bird. Arrange the pieces of turkey on a platter or plates and spoon some of the roasting juices over them. Pass the remaining sauce separately.

SALSA ALLA SALVIA
Sage sauce Serves 4 from Lidia

1 cup (1/2 pound) butter
12 leaves fresh sage
1 ½ cups
½ cup grated Parmigiano Reggiano
Fresh ground pepper to taste
8 ounces dry ricotta, preferably smoked

Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage, and stir over low heat until the butter has melted. Add the chicken stock, bring to a boil and add the cooked gnocchi, and cook over moderate heat, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1 to 2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano and pepper, top with shaved dry ricotta, and served immediately.

SEMOLINA SOUP

Broth:
1 large red onion
1/2 medium-size leek
2 ribs celery
2 large carrots
2 plum tomatoes, halved
2 sprigs parsley
1 large stem basil leaves
4 peppercorns
1 whole chicken, about 3 pounds, skinned
12 ounces beef shank, on the bone
1 teaspoon salt
1 cube Knorr chicken bouillon (optional)

Semolina frittata:
7 tablespoons butter
3 eggs
1/3 cup cream of instant farina
1/3 cup grated Parmigiano-Reggiano
Salt and white pepper to taste
1/2 teaspoon grated nutmeg

Broth: Lightly roast the onion and leek over a gas flame or under a broiler until they start to char, turning occasionally. Put all the vegetables, the herbs, and the peppercorns in a cheesecloth bag, and tie with string. Bring 3 quarts of water to a boil in a large stock pot. Add the chicken, beef, salt, and bag of vegetables to the pot, return to a boil, and simmer for 1 hour. Strain the broth, and add the bouillon cube. (The stock can be kept in the refrigerator for several days or frozen for a month. If broth is refrigerated, skim the fat from the surface before reheating.)

Frittata: Melt 6 tablespoons of the butter. Pour into a bowl, add eggs, farina, cheese, and seasonings, and whisk together well. Melt the remaining tablespoon of butter in a 10-inch nonstick pan over medium heat. Pour the frittata mixture into the pan.

Once the mixture has set, turn the frittata over. Set aside to cool on a paper towel, before cutting into 1/2-inch cubes or thin strips. Return the broth to a boil, add the diced frittata, and cook for 1 minute. Serve immediately.

SOUR DOUGH RECIPES

Sourdough Potato Bread

1 package active dry yeast
5 1/2 - 6 cups flour
1/4 cup sugar
2 tsp. salt
Instant mashed potatoes(amount for 2 servings) plus ingredients below as
specified on package:
milk
butter
salt
3/4 cup milk
1/4 cup butter or margarine, melted and cooled

2 eggs
1 cup sourdough starter, at room temperature (recipe below)
1 egg white beaten with 2 Tbsp. water

In large bowl of electric mixer, combine yeast, 2 cups flour, sugar, and salt. In pan prepare mashed potatoes according to instructions on package. Then add to the potatoes 3/4 cup milk, 1/4 cup butter, eggs, and starter--stir until blended.

Add potatoes to dry ingredients and beat at medium for 2 minutes, scrapping sides. Add 1 1/2 cups flour and beat at medium for 2 minutes.

With heavy mixer or wooden spoon, add enough of remaining flour to make a stiff dough.

Knead dough on floured surface until smooth(5-20 min.) adding flour to prevent sticking. Place dough in greased bowl--turn over to grease top.

Cover and let rise in warm place until doubled(1 1/2 - 2 hrs.) Punch dough down. Knead briefly to release air. Divide in half.

Shape each half into a smooth ball and place each on a lightly greased 12x15" baking sheet. With a sharp floured knife, cut 1/2" deep slashes in the tops of loaves in a tic-tac-toe pattern.

Cover loaves and let rise until almost doubled(45 min.) Brush loaves with egg white mixture. Bake in preheated 350 degree oven for about 35 min or until loaves are richly browned. Let cool on racks. Makes 2 large loaves.

Sourdough Chocolate Cake

1 cup sourdough starter (recipe below)
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk

Cocoa Cream Cheese Filling

Sweet Chocolate Glaze

Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute after each addition. Beat in the melted chocolate.

Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves. Makes 12 servings.

Cocoa Cream Cheese Filling

1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar

In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 tsp.) to make of pouring consistency.

Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir the cocoa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup icing.

Sweet Chocolate Glaze

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla

In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture is thickened. Cook; stir 2 minutes more. Remove from heat; stir in vanilla.

Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. .Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze.

SOUR DOUGH STARTER

1 1/2 teaspoons active dry yeast ( or bread machine yeast )
3/4 cups warm water ( 105 to 115 degrees)
3 cups warm water ( 105 to 115 degrees )
3 cups all purpose flour
4 teaspoons granulated or brown sugar

Starter should be made with all-purpose flour otherwise it will get " stringy"

To Make Starter:
Dissolve the yeast in 3/4 cups warm water. Stir in 3 cups warm water, the flour and sugar. Beat with an electric mixer on medium speed till smooth Cover with a 100 % cotton cheese-cloth. Let stand at room temperature ( 75 - 85 degrees) for 5 - 10 days or until the mixture has a sour, fermented aroma, stirring 2 or 3 times a day. The fermentation time will vary depending on room temperature. A warmer room speeds the fermentation process. When the mixture has fermented, transfer to a covered plastic container.

To Use The Starter:
Stir the starter thoroughly upon removing it from the refrigerator, then measure the amount needed and bring it to room temperature before using. The cold starter should be the consistency of buttermilk or pancake batter. If necessary, add water to thin the starter after you have stirred it and before you measure it.
For each cup of starter used, replenish the remaining starter by adding 3/4 cup all-purpose flour, 3/4 cup of water and 1 teaspoon granulated or brown sugar. Cover and let stand at room temperature for at least 1 day or until it is bubbly. Refrigerate starter for later use.

If you have not used starter in at least 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days unless starter is replenished. Makes about 4 cups

SWEET AND SOUR GREEN BEANS

3 slices bacon
1 med. to large onion, sliced about 1/4" thick
1 (32-oz.) bag frozen green beans
3 Tbsp. vinegar
1/4 cup sugar
Salt & pepper

In small skillet, fry bacon until crisp. Remove bacon, crumble, and set aside. Transfer about 2 Tbsp. of bacon drippings to large frying pan or wok. Over medium heat, sauté onion in drippings until it begins to clear. Add beans, vinegar, and sugar; cover and simmer until beans are crisp-tender. Add salt and pepper to taste. Top with crumbled bacon before serving. This one actually tastes better if allowed to sit overnight in fridge and reheated the next day.

SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes
1/2 cup sugar
1/4 cup brown sugar
1/3 cup milk
3 eggs
1/4 cup butter
1 tsp vanilla

Boil sweet potatoes in skin for 45 minutes or until soft. Remove skins and mash potatoes with electric mixer. Stir in remaining ingredients, except butter. Melt butter in bottom of 9 x 13 pan and pour sweet potato mixture over melted butter

Topping:

3/4 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/4 cup butter

Mix together all ingredients and sprinkle over sweet potatoes. Bake at 375 for 25-30 minutes.

TEX MEX CHICKEN TENDERS

1 1/4 cups crushed tortilla chips
1 package taco seasoning*
4 boneless, skinless chicken breasts (approx. 3 ounces each)
Salsa

*For recipes calling for taco seasoning you can substitute the following to replace 1 packet:
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 teaspoon salt (or less if desired)
1/2 teaspoon cornstarch
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin

Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Combine chips and taco seasoning in a large plastic bag and shake well to mix.

Slice each chicken breast into 3 or 4 slices (approx. 1 ounce each). Dampen chicken with water and place a couple at a time in bag and shake to coat. Place chicken on baking sheet and bake for 30-40 minutes or until no longer pink. Serve with salsa. Makes 6 Servings

TURKEY ALMOND STIR FRY
(4 servings)

1 1/4 lb. turkey breast
1 tbsp. oil
1 med. onion thinly sliced
1 stalk celery cut into thin slices
2 cups sliced mushrooms
1 pkg. (6 oz.) pea pods
3/4 cup chicken broth
1 tbsp. cornstarch
2 tbsp. soy sauce
1/4 tsp. ground ginger
1/3 cup toasted slivered almonds

Cut Turkey into 1-inch cubes. Salt and Pepper lightly to taste. Spray cooking spray in large skillet or Wok. Add oil. Heat oil until hot over med-high heat. Add turkey.

Stir-Fry about 2 min. Add onion & celery, stir fry 1 min. Add mushrooms, stir fry 1 min. Add pea pods, stir fry 1 min. longer.

Mix broth, cornstarch, soy sauce & ginger. Stir into turkey mixture. Heat to boiling, Stirring constantly. Boil and stir for 1 Min. Top with almonds. Serve with rice.

TURKEY-BARLEY SOUP
(6 servings)

6 cups turkey or chicken broth
1 cup diced cooked turkey
1 cup Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 small Carrots, sliced
1 Bay leaf
1 tsp. Dry thyme
1/4 tsp. Dried marjoram
1/4 tsp. Ground black pepper
2 tbsp. chopped fresh Parsley (2 tsp.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.

TURKEY STUFFING
From Lidia

¼ cup olive oil
2 tbsp chopped shallots
1 cup finely chopped onions
¼ cup finely chopped celery
6 cups of stale bread cut ½" cubes
2 sage leaves chopped
3 cups of milk
salt and fresh ground pepper to taste
2 tbsp of chopped Italian parsley
2 cups of cooked chestnuts peeled and ¼
1 egg
1 cup parmigiano-reggiano

Heat oil, shallots, onion and celery cook 10 minutes until wilted.

Soak bread in milk for 20 minutes.

Drain milk by pressing bread in your hands, break bread and set in a bowl, add egg, sautéed vegetables, sage leaves, parsley and cheese.

Season with salt and pepper and mix until all ingredients are blended.

Add chestnuts and stuff the turkey.

TURKEY WITH CORNBREAD, PECAN AND SAUSAGE STUFFING

1 25-lb. turkey

Giblets, neck, etc. from inside the turkey
1 onion, washed, unpeeled, an X cut in the root end and 2 cloves stuck in it
3 whole cloves garlic, unpeeled, Xes cut into the ends
1 carrot, unpeeled, cut into chunks
1 parsnip, unpeeled, cut into chunks
5 whole black peppercorns
2 whole bay leaves, bruised
1 sprig rosemary
1 sprig thyme
several sprigs flat-leaf parsley
1 quart water

3 recipes herbed cornbread

1 lb whole pecans, shelled, or 1/2 lb. pecan meats

1 lb. butter, melted
1 lb. loose sage sausage, removed from skin if links
6 stalks from the outside of the celery bunch, chopped
All the leafy tops from the celery bunch, chopped
2 large yellow onions, chopped

Additional 1/2 lb. butter, softened

Make the cornbread 48 hours in advance and allow to get dry. Crumble it.

Remove giblets, neck, feet if you are so lucky, etc. from inside the turkey and wash. Place in a soup pot. Wash the clots of blood and the like from the turkey cavities and sprinkle with salt.

Add the onion, garlic, carrot, parsnip, herbs and spices to the giblets in the pot and add the water. Simmer 2 hours, adding water as needed. Taste and add salt. Rinse out a large piece of cheesecloth in cold water and use it to line a large strainer. Strain the soup through it and press hard on the solids to release all the juices. Discard the cheesecloth and solids; the vegetables have already given their essence to the broth.

Preheat the oven to 350 F.

Toast the pecans and chop them coarsely (no more than 3-4 pieces per half).

In another large pot (such as a Dutch oven) put a bit of the butter and cook the sausage, crumbling it as you go, until it loses all its pink color. Melt the rest of the butter. Add the celery and onion; sauté until limp. Stir in the pecans.

Toss in the crumbled cornbread until well mixed and well coated with butter. Stir in about 1 1/2 cups/375ml of the giblet broth to moisten. Stuff the turkey from both ends; do not pack it too tightly. Truss the turkey closed and wrap the wing tips with foil.

Rub the turkey skin well with the softened butter. Place a rack in a roasting pan and set the turkey on it. Cover with a tent of foil.

Place in the oven, allowing about 16-18 minutes per pound. After about 1 1/2 hours, baste the turkey. If it hasn’t yet produced enough fat in the bottom of the roaster, use melted butter. Baste every half hour to 45 minutes and re-cover with the foil tent. For the last hour of roasting time, uncover it so the skin can brown.

When the turkey is done (it lets out clear juice without a hint of pink when pierced, and the legs move easily when wiggled), carefully lift it to a serving platter to rest for at least 15 minutes. Garnish the platter with pickled crabapple rings, orange slices and raw cranberries.

Make the gravy:
Whisk plain flour in the fat until it is completely absorbed and there is no grease that has not absorbed some flour; allow to brown. Whisk in water from boiling potatoes or other vegetables for added flavor, enough to make a good gravy consistency. Add salt and freshly ground black pepper to taste and pour the gravy into a gravy boat.

When it is time to serve the turkey, take it to the table to be carved and to have the stuffing spooned out and served. Serves 12-14.

URUGUAYAN SAUSAGES
Chorizos Uruguayos

Sausage casing
4 lbs boneless pork butt or shoulder, cut into 1-inch cubes
3 lbs boneless beef sirloin or chuck, cut into 1-inch cubes
2 lbs pork fat cut into 1-inch cubes
1 cup white wine or water
3 Tbsp powdered dried oregano
3 Tbsp salt
2 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp sugar
1 Tbsp ground white pepper

Soak the sausage casing in warm water for 10 to 15 minutes and run cold water through it to clean it thoroughly inside and out. Combine all the remaining ingredients in a large bowl and toss to distribute the seasonings evenly. Grind in a meat grinder on the coarsest setting and stuff into the sausage casing. Twist at intervals of 5 to 6 inches and place on a tray in a single layer. Refrigerate uncovered for 24 hours to allow the sausages to dry a bit and for the seasoning to mature. Grill or fry until cooked through. Will keep frozen

VEGETABLE PAKORAS

1 large potato
1 small cauliflower
1 small red pepper (capsicum)
1 medium onion
2 cabbage
1 1/2 cups chickpea flour (besan)
2 tablespoons plain flour
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon bicarbonate of soda
1 teaspoon chili powder
1 1/2 cups water
1 tablespoon lemon juice
1/2 cup frozen corn kernels, thawed
oil for shallow-frying

Boil the potato until just tender, then peel and chop finely. Finely chop the cauliflower, red pepper and onion. Shred the cabbage. Sift the flours, garam masala, coriander, bicarbonate of soda and chili powder into a bowl. Make a well in the center, add the water and lemon juice, and stir to make a smooth creamy batter, adding a little more water if necessary. Add the vegetables and mix in evenly.

Heat about 3/4 inch oil in a frying pan; place tablespoons of the mixture in the oil, about 8 at a time and fry over moderate high heat until golden. Drain on paper towels and serve hot with sweet mango chutney or tamarind sauce.