Recipe for Turkey Salad

INGREDIENTS
Approx. 2 cups cooked turkey, cubed
2 tablespoons mayonaisse
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped
2/3 c. dried cranberries
salt and pepper to taste

In a large bowl, mix the turkey, mayo, apple, pecans, celery, and cranberries. Season with salt and pepper. Chill until serving.

Turnip, Parsnip and Ginger Puree Recipe

1/2 lb. turnips, peeled, cut into large pieces and blanced
1/2 lb. parsnips, peeled, cut into large pieces and blanched
2 T butter
2 t finely chopped fresh ginger
2 T finely chopped scallions
Salt and freshly ground pepper to taste
1/4 C half-and-half or milk.

Puree the turnips and pasnips in a food processor.

In medium-size skillet, heat the butter and saute the ginger and scallions for 1 minute. Add the pureed vegetables, salt and pepper and cream or milk and cook for 5 minutes over low heat.

Serve at once. Two - Four Servings.

Classic Meatloaf Recipe

Ingredients

1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallions (can substitute onion)
2 Tbsp unsalted butter
2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
1 1/2 tsp freshly ground pepper
2 tsp Worscestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Cranberry Bread Recipe

2 C all-purpose flour
1 C sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 c unsalted butter
1 egg
3/4 c orange juice
1 T grated fresh orange peel
1 c chopped fresh cranberries
(Can also add 1/2 c. walnuts, if desired)

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan.

Sift the flour, sugar, baking powder, soda and salt together in a blow.

Add the butter in chunks and cut it into the dry ingredients with your fingers or a pastry blender.

In a second bowl, beat the egg, orange juice and orange peel together until well blended. Add to the flour mixture and stir to blend ingredients. Fold in the cranberries. Pour the batter into prepared pan. Bake for 55-60 minutes or until a cake tester inserted into center comes out clean.

Recipe for Butterscotch Pudding

3 C milk
2/3 c dark brown sugar
1/3 c cornstarch
1/4 t. salt
1 1/2 T. butter
1 1/2 t. vanilla extract

Heat 2 1/2 C milk over medium heat for several minutes until the liquid is hot and bubbles have formed around the edges of pan.

While the milk is heating, mix brown sugar, cornstarch and salt in a bowl. Add remaining milk and stir to blend ingredients well.

Add the heated milk, mix thoroughly and return the ingredients to the pan. Cook the mixture over low-medium heat, stirring frequently and using a flexible spatula to reach into the corners of the pan, for 2-3 minutes or until the mixture is thick and smooth.

Stir in the butter and vanilla extract, blend thoroughly.

Pour into individual dessert dishes and refrigerate until chilled. Top with fresh whipped cream, and chocolate chips, if desired.

Easy Corn Bread Recipe

1 C flour
1 C cornmeal
1 T baking powder
1 t salt
1/4 c butter, cut in pieces
1 C milk
2 eggs

In a food processor, with metal blade in place, add flour, cornmeal, baking powder, salt and butter to the beaker.
Process until butter is completely cut into flour mixture, about 20 seconds. While processing, pour milk through feed tube all at once.
Add eggs, one at a time, processing until mixture is well blended.
Pur batter into a buttered 8x8x2-inch pan and bake in preheated 400 degree oven for 25-30 minutes.
Cut into squares.
9 servings.

Poached Pears with Mascarpone

4 C dry white wine
2 C sugar
1/2 C sugar
1 cinnamon stick
6 ripe but firm pears, peeled and cored, but left whole
1/2 C mascarpone cheese
2 t cocoa powder

Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer 5 minutes.

Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.

Boil down the liquid until it is reduced to 2 cups and has become syrupy. Remove the cinnaomon stick. Pour the liquid over the pears and refrigerate at least 4 hours or overnight.

To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.

Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear.
Dust with sifted cocoa and serve.

6 Servings.

Soup Recipe: Fennel Tomato Soup

Fennel Tomato Soup

1 T olive oil

2 C coarsely chopped fennel, bulb only

1/2 C chopped onions

6 whole cloves garlic, peeled

1 T salt

1 1/2 t white pepper

1 1/2 C peeled, seeded and chopped Italian plum tomatoes (about 6 tomatoes)

1/4 C plus 2 t Pernod

2 quarts chicken stock

1/2 cream (can use half and half)

1 C coarsely grated fresh Parmesan cheese

8 sprigs fresh fennel leaves

Heat the oil in a large soup pot over high heat. Add fennel and onions and saute for 1 minute. Stir in the garlic and saute for 1 minutes. Add salt and pepper; saute 1 minute. Stir in tomatoes and cook for 2 minutes.

Stir in the stock and bring to a boil. Reduce the heat and simmer for 1 hour. Whisk in cream, streaming it in slowly, and cook 2 minutes. Remove from heat and puree the soup in batches in food processor. Reheat if necessary.

Serve hot. Stir in 2 T Parmesan into each cup serving.

Serves: 8 cups.