Smoked Turkey Salad Sandwich

Ingredients:

1 pound smoked turkey, diced  
1/2 cup mayonnaise  
1 oz. celery, chopped  
1/2 medium green apple, diced (cored)  
1 oz. pomegranate seeds  
2 slices cooked bacon, chopped  
1 shallot, chopped  
1/2 tsp salt  
1/2 tsp black pepper  
1 loaf whole-grain bread                  


Directions:

1. In a large bowl, combine all ingredients (except the bread) and mix well.

2. Cut the loaf of bread into 8 slices to make 4 sandwiches.

3. Divide the turkey salad into 4 evenly measured scoops and place one on each sandwich.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons.

5. Serve immediately.

Spinach Soup

Spinach Soup

Ingredients:  

1 large leek (white part only) thinly sliced 

1/3 cup each: sliced carrot, celery 

1 tablespoon olive oil 

2 quarts Chicken Stock 

2 pounds fresh spinach 

Salt and pepper, to taste 

2 oz grated Parmesan cheese 

Croutons                     

Directions: 

1. Sauté leek, carrot, and celery in oil in large saucepan until tender, about 6-8 minutes; add stock and heat to boiling.

2. Add spinach and cook, uncovered, until wilted, about 2 minutes.

3. Process soup in food processor or blender until smooth; season to taste with salt and pepper.

4. Sprinkle each bowl of soup with Parmesan cheese and croutons. 

5. Soup is best eaten as soon as its cooked.

Lemon Pie

Ingredients:

ONE 9-INCH GRAHAM CRACKER CRUST
1 CUP SUGAR
2 TABLESPOONS CORNSTARCH
1 CUP HALF-AND-HALF
4 EGG YOLKS
1 TABLESPOON GRATED LEMON RIND OR ZEST
2 TEASPOONS UNFLAVORED GELATIN
1 1/2 CUPS HEAVY CREAM
1/4 CUP FRESHLY SQUEEZED LEMON JUICE                    


Directions:

1. Line a 9-inch pie pan with crust and pinch the edges to form a lip. Bake the crust as directed.

2. In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch,
using a whisk or a fork to mix them well.
Add the half-and-half, egg yolks, and lemon rind and stir well.

3. Place the container over the water and adjust the heat to maintain a simmer.
Stir with a whisk or large spoon until the filling is very warm.
Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
Remove from the heat and set aside. Allow the mixture to cool to room temperature,
and then cover and refrigerate until the mixture is very cold.

4. Using an electric mixer or a whisk, whip the cream until it is very thick and holds fairly firm peaks.
Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours. Serve cold.

Sweet-Sour Chicken Drummettes

Ingredients :

28 chicken drummettes or wings  
1 cup soy sauce  
1 teaspoon garlic powder  
1/3 cup white vinegar  
1 cup sugar  
1 teaspoon pepper


Directions:

1. Preheat oven to 350 degrees F.

2. Mix together all ingredients, except chicken, in a 9x13-inch baking dish.

3. Add chicken and bake at 350 degrees for 2 hours, turning several times during baking.

4. Drain before serving.

Smoked Sausage And Bean Soup

Ingredients :

1  Med. Onion, Finely Chopped

1/2  teaspoon Garlic Salt

2  Tablespoons Butter

6  Cups Water

2  Med. Potatoes, Peeled and Chopped

16 Oz. Cooked Smoked Sausage

15 Oz. Can Kidney Beans, rinsed and drained

1  Beef Bouillion Cube

2  Cups Chopped Cabbage

1/4  Cup Ketchup

3 Tablespoons Apple Cider Vinegar

Directions:

1.  In a large soup pot, cook the onion, garlic salt and butter together

until the onions are tender, but not brown.

2.  Add water, potatoes, sausage, beans, cabbage, beef bouillon cube,

ketchup and vinegar. Heat to a boil, then reduce heat and simmer for

30 to 45 minutes until the cabbage and potatoes are tender.

Herb Garlic Butter

                                                                       

Ingredients:

1/2 pound butter, at room temperature
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley leaves
1 teaspoon minced fresh tarragon
1 green onion, chopped
1 clove garlic, minced
1 teaspoon crushed red pepper flakes                    


Directions:

1. Combine the butter, lemon juice, parsley, tarragon,
green onion, garlic, and pepper flakes in a blender
and process until well combined.
2. Wrap the butter in plastic wrap
and roll it into a tight cylinder;
chill until firm, at least an hour.

APRICOT MARTINI

    

                                                          

Ingredients:  

1 part gin 

1 part apricot brandy    

Splash of dry vermouth   

Splash of lemon juice                           

Directions: 

Stir with ice and strain into a cocktail glass.