Toast the bread and spread with the pesto mayonnaise (1 tablespoon pesto, mixed with 1/2 cup mayonnaise). Fill with the meats and cheese and top with the lettuce and tomatoes. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnu

Ingredient notes: *Pasta: We used PastaZesta (r) eggless Linguini. This brand is mildly flavored. We like the garlic and parsley. Optional: shorten the pasta by breaking it in two. *Sausage: Low fat option: buy a spicy pork sausage, that pairs poultry with the pork, or uses all

Place all meatball ingredients in a medium bowl. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2 inch balls. Pour the tomato sauce into a large, heavy bottom s

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 minute. Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and adjust seasonings. Cook

Prepare pasta according to package directions; drain. In Dutch oven or large skillet, cook sausage, onion, green pepper, and garlic over medium heat until sausage is no longer pink. Drain. Stir in tomatoes, tomato sauce, mushrooms, basil, thyme, and chili powder. Simmer unc

Many thanks to Mary Jane Womack of Merced, California, for this delicious one dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon

Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese. Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only. Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut

1. Get out all of your ingredients.&20; 2. Spread strawberry cream cheese on one slice of bread.&20; 3. Put lettuce on other slice of bread.&20; 4. Put turkey in between the lettuce and cream cheese.&20; 5. Eat the sandwich and clean up!     st

FOOD PROCESSOR DIRECTIONS Line small bowl or decorative mold with plastic wrap. In processor bowl with metal blade, combine turkey, onions, sour cream and mustard; process until mixture is well blended and smooth. Add relish; process about 30 seconds or just until combined. Spoo

Preheat oven to 400 deg. Thaw dough; roll into 14 by 24 inch rectangle about 1/4 inch thick. Brown ground meat; stir in remaining ingredients. Spoon mixture evenly onto dough, slightly pressing filling into dough. Roll dough lengthwise like a jelly roll and cut into 1 inch slice

Combine first 5 ingredients; brush both sides of turkey breast with part of mixture. Place, skin side up, in shallow foil lined baking pan; cover pan with foil. Bake in 450 degree F. oven 20 minutes. Reduce oven temperature to 325 degrees F. Discard foil; turn turkey over and br

In 7 inch nonstick skillet,heat oil over medium high heat; cook ham. potato and onion, stirring often, for 3 minutes or until onion is softened. Add stock, and hot pepper sauce (if using); cover and cook over medium heat for 5 minutes or until potatoes are almost tender. St

DIRECTIONS For polenta, in a 2 quart casserole combine cornmeal, the 1 cup cold water, and salt. Slowly pour boiling water into cornmeal mixture, stirring constantly till the mixture is well blended. Cook, uncovered, on 100% power (high) for 6 8 minutes or till very thick,

Slice turkey breast and open it like a book. Flatten with blade of large knife or with meat mallet until it forms a large sheet. Sprinkle with garlic, parsley and salt and pepper on both sides. Set aside. Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth an

Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, beat eggs until lemon colored and foamy. Add milk, flour and salt; beat just until smooth (do not overbeat). Pour into a greased 10" glass pie plate. Bake at 400 degrees for 35 40 minutes or until deep golden brown. Im

Place all ingredients in a food processor or liquidiser and process until smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an oven at 200 c, 400 f, or gas mark 6.     strongServings:6/strong  

Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender. Combine the mashed pot

REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set

In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, broth, cumin and salt. Bring to a b

HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down. Cook over high heat until skin is golden, about 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion, garlic, bay leaves, thyme, barley, sa

1. Preheat the oven to 350 degrees. Spray 4 6oz custard cups with nonstick cooking spray. Place the cups on a baking sheet. 2. In a medium bowl, combine all the ingredients. Divide evenly among the prepared cups. Bake for 30 to 35 minutes, until the tops are golden brown.b

Cook mushrooms and onions in 2 tb dressing over med high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 1/2 quart cassrole. Stir 1/2 cup dressing into

PUT POTATOES IN 3 QUART POT. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large

1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, caye

Directions: Bake potatoes at 425 degrees for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. B

Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 min

PREPARATION 1. Preheat outside grill to medium. 2. In a medium bowl, cover bulgur with water and soak for 10 min. Then allow to drain thoroughly (about 20 min.) 3. Place bulgur, turkey, onion, chilies, yogurt cheese, 1 tbsp. olive oil and all spices in a food processor and pulse

With an adult s help, carefully peel carrots and potatoes. Chop the carrots and celery into small pieces and the potatoes into 1" cubes. Place the carrots, celery and green beans in the small pan and the potatoes in the larger one. Cover both with water and ass a pinch of

If making stock from the turkey giblets, place the giblets in a large saucepan with 2 pints water. Bring to the boil, reduce the heat and simmer for 30 minutes or until the liquid is reduced to 1 1/2 pints. Strain and discard the giblets. After removing the turkey from the roast

* (use white if you prefer, but since it doesn t take as long to cook, you may want to cook the vegetables a bit before adding the rice.) Put rice and liquid in a medium saucepan and bring to a boil. Add curry, pepper flakes, carrots, celery, leek, kale and mushrooms. R

Cook rice according to package directions. Cook giblets in salted water until tender, cool, then chop or grind. ave the broth. Saute celery, onion and bell pepper until the celery is limp (can be easily smashed between thumb and forefinger). Add all seasonings except Worcestersh

Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters sh

Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. Serves 4 ~     strongServings:4/strong  

Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve.     strongServings:4/strong  

Saute turkey; add onions, parsley, mushrooms, tomatoes and porcinis with their juice. Cook until meat is done and onions are tender. Toss pasta with sauce. Put in a baking dish. Top with Bechamel Sauce, breadcrumbs and Parmesan. Bake 400~ for 15 minutes. BECHAMEL SAUCE Cook flou

1/4 c olive oil 2 cloves garlic minced 2 ts dried thyme crumbled 2 ts dried sage crumbled : salt and pepper 3 1/4 lb turkey light meat, skinless, : boneless : rolled and tied 2 c chicken stock : GRAVY 1/2 c water 1 TB cornstarch 1 c chick

1. If turkey is frozen, it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and sprinkle inside cavity with salt and pepper. 3. Stuff turkey loosely. Tie legs together. Tie wings and legs to body. 4. Invert a heat resistant, non metal

Put breast in small roast pan & bake 450F 30 minutes,no cover. Mix 1 1/2 Cups Cider with 1/4 C Soy Sauce & pour over Turkey Breast, cover & bake 1 1/2 hours at 325F. Mix 2 T. Cornstarch with 1/2 C apple Cider, pour into pan with breast, bake uncovered untill thickened.

Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don t have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle

Dust the inside of an oven bag with plain flour and place the Ingham Turkey Hindquarter inside. Sprinkle tarragon over turkey and top with orange slices. Make 3 or 4 holes in top of bag and tie end. Place turkey on wire rack in a baking dish and bake at 180~C for 2 hours. C