Atlanta

GEORGIA CHOCOLATE PECAN PIE

1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons shortening
8 tablespoons margarine or butter(1 stick)
2 squares (1 ounce each) unsweetened chocolate
1 3/4 cups pecan halves
3/4 cup packed dark brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla extract
3 large eggs
In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate piecrust at least 30 minutes. Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt unsweetened chocolate with remaining 4 tablespoons margarine or butter over low heat, stirring frequently. Set aside to cool slightly. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 350 degrees F. Coarsely chop 1 cup pecans; reserve remaining pecan halves. In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves. Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack.

Austin

HOLIDAY BEEF RIB EYE ROAST

4 lb well-trimmed beef rib eye roast
2 cloves garlic, crushed
1 tsp salt
1 tsp cracked black pepper
1 tsp dried rosemary leaves, crushed
Sauce:
1 jar (12 oz) brown beef gravy
1/4 cup currant jelly
1 1/2 tsp dry mustard, dissolved in 1 tsp water
Heat oven to 350 F. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approx. 18 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140 F for medium-rare, 155 F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 F for medium-rare 160 for medium.) Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce.

 

Boston

CAPE COD CRANBERRY SAUCE

1 bag (12 ounces) cranberries (3 cups)
1 cup packed brown sugar
1/2 cup golden raisins
2 tablespoons cider vinegar
1 cinnamon stick (3 inches long)
pinch ground cloves
pinch salt
1 large Rome Beauty apple, peeled, cored, and diced
In 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt, and 3/4 cup water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally. Add diced apple and cook until most of cranberries pop and mixture thickens slightly, about 4 minutes longer. Discard cinnamon stick. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours.

EAST COAST SCALLOPED OYSTERS

10 slices firm white bread, torn into 1-inch pieces
4 tablespoons margarine or butter (1/2 stick), melted
1 1/2 pints shucked oysters
1/4 cup heavy or whipping cream
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees F. Place bread pieces in 15 1/2" by 10 1/2" jelly-roll pan; drizzle with melted margarine or butter and toss to coat. Bake 25 minutes or until golden and crisp, stirring occasionally. Meanwhile, drain oysters, reserving oyster liquor. In 1-quart saucepan, heat oyster liquor to boiling over high heat. Reduce heat to medium and cook liquor 5 minutes or until reduced to about 3 tablespoons. Add cream, salt, and pepper; heat to boiling. Remove saucepan from heat. In large bowl, combine toasted bread, oysters, and parsley. Spoon mixture into eight 12-ounce ramekins; pour about 2 tablespoons cream mixture over each. Bake 15 minutes or until oysters turn opaque throughout.

Chicago

CHICAGO MASHED POTATOES WITH ONION AND BACON

4 slices bacon, chopped
1 large onion, chopped
3 pounds all-purpose potatoes (about 9 medium), peeled and cut into 1-inch chunks
1 bay leaf
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup milk, warmed
In 10-inch skillet, cook bacon until browned over medium-low heat. With slotted spoon, remove bacon to paper towels to drain. To bacon fat in skillet, add onion and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Meanwhile, in 3-quart saucepan, heat potatoes, bay leaf, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Return potatoes to saucepan. Discard bay leaf. With potato masher, mash potatoes with salt and pepper. Gradually add milk; mash until mixture is well blended. Stir in onion and bacon.

Dallas

ROASTED VEGETABLES

1 large whole bulb garlic
3 medium potatoes, each cut into quarters
4 small onions, each cut in 1/2
6 medium plum tomatoes, each cut in 1/2
2 medium zucchini, cut into 3/4" thick slices
1/4 cup grated Parmesan cheese
Seasoning:
2 Tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp cracked black pepper
Heat oven to 425 F. Cut 3/4" off top of garlic bulb, cutting through tip of each clove; discard top portion. Wrap securely with foil. In large bowl, combine seasoning ingredients. Add vegetables; toss to coat. Reserve tomatoes and zucchini in bowl to add later. Arrange potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan; roast with beef 30 minutes. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15 minutes or until tender. Unwrap garlic; squeeze softened cloves over vegetables. Toss with cheese and season with salt, as desired; serve with beef.

Los Angeles

CALIFORNIA APRICOT CRANBERRY SAUCE

1/2 cup dried apricot halves, each cut into 1/4-inch strips
3/4 cup cranberry-juice cocktail
1 bag (12 ounces) cranberries (3 cups)
2/3 cup sugar
1 tablespoon minced, peeled fresh ginger
In 2-quart saucepan, soak apricots in cranberry juice 10 minutes. Add cranberries, sugar, and ginger; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, until most of cranberries pop and mixture thickens slightly, about 10 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours.

Louisville

KENTUCKY BOURBON BROWN SUGAR POUND CAKE

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
2 teaspoons vanilla extract
6 tablespoons bourbon whiskey
1 1/2 cups packed dark brown sugar
1/2 cup plus 1/3 cup sugar
1 cup margarine or butter (2 sticks), softened
5 large eggs
2 tablespoons orange juice
strawberries and blueberries for garnish (optional)
Preheat oven to 325 degrees F. Grease and flour 12-cup fluted tube pan. In medium bowl, combine flour, salt, baking powder, and baking soda. In 1-cup glass measuring cup, combine milk, vanilla, and 4 tablespoons bourbon. In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until free of lumps. Add margarine or butter and beat at high speed until light and creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes or until cake springs back when lightly touched with finger and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan. In small bowl, combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons bourbon; brush mixture all over warm cake. Cool cake completely. Garnish with berries if you like.

Milwaukee

WISCONSIN CAULIFLOWER-CHEDDAR SOUP

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Minneapolis

MINNESOTA MASHED POTATOES

3 pounds all-purpose potatoes (about 9 medium), peeled and cut into 1-inch chunks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 container (8 ounces) sour cream
1/2 cup milk, warmed
3 tablespoons chopped fresh chives
In 4-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Return potatoes to saucepan. With potato masher, mash potatoes with salt and pepper. Add sour cream, warmed milk, and all but 1 teaspoon chopped chives; mash until mixture is well blended. Sprinkle with remaining chives to serve.

New Orleans

LOUISIANA MAQUECHOUX

1 tablespoon vegetable oil
1 large onion, diced
1 large red pepper, diced
1 can (14 1/2 ounces) chopped tomatoes in juice, drained
5 cups fresh corn kernels cut from cob (about 8 ears corn)
1 1/2 teaspoons salt
1/2 teaspoon sugar
pinch to 1/4 teaspoon ground red pepper (cayenne)
1/4 cup half-and-half or light cream
chopped fresh parsley for garnish
In 12-inch skillet, heat vegetable oil until hot over medium-high heat. Add diced onion and red pepper; cook, stirring occasionally, until vegetables are tender and well browned, about 15 minutes. Add drained tomatoes, corn, salt, sugar, and ground red pepper to onion mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in half-and-half; heat through. Garnish with chopped parsley if you like.

NEW ORLEANS GREEN GUMBO

8 slices bacon, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
ground red /4 teaspoon ground red pepper (cayenne)
2 cans (13 3/4 to 14 1/2 ounces) chicken broth
1 1/2 pounds fresh greens (collard or mustard, or a combination), coarse stems removed and leaves cut into 1/2-inch pieces
1 package (10 ounces) frozen chopped spinach, thawed
1 large (8 ounces) all-purpose potato, peeled and grated
In 5-quart Dutch oven, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to paper towels to drain. Reserve bacon for garnish. Discard all but 2 tablespoons bacon fat from Dutch oven. Stir in flour, salt, and ground red pepper and cook over medium heat until golden brown, about 5 minutes, stirring frequently. Stir in chicken broth, fresh greens, spinach, potato, and 4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes until soup thickens slightly and greens are tender, stirring occasionally. Sprinkle bacon over soup to serve.

Philadelphia

PENNSYLVANIA-DUTCH SAUERKRAUT AND APPLE STUFFING

1/2 cup margarine or butter (1 stick)
4 medium celery stalks, diced
1 large onion (12 ounces), diced
2 large Golden Delicious apples, peeled, cored, and diced
1 package (16 ounces) sauerkraut, rinsed and squeezed dry
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 1/2 teaspoons caraway seeds, crushed
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 loaves French bread (8 ounces each), cut into 1/2-inch cubes
1/4 cup chopped fresh parsley
In 12-inch skillet, melt margarine or butter over medium-high heat. Add celery and onion and cook about 15 minutes or until golden, stirring occasionally. Add apples and cook 5 minutes longer. Stir in sauerkraut, broth, caraway seeds, thyme, salt, pepper, and 1/2 cup water. In large bowl, combine vegetable mixture, bread cubes, and parsley; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through.

Providence

SAUTÉED YANKEE BRUSSELS SPROUTS

3 containers (10 ounces each) Brussels sprouts
4 tablespoons margarine or butter (1/2 stick)
1/2 teaspoon salt
Trim off any yellow leaves and stem from each Brussels sprout. Slice sprouts vertically very thinly. In 12-inch skillet, melt margarine or butter over high heat. Add sliced sprouts; sprinkle with salt and cook, stirring, 10 to 12 minutes, until sprouts are tender-crisp and begin to brown.

San Francisco

NAPA VALLEY POACHED PEARS

1 bottle (750 ml) red Zinfandel wine (about 3 cups)
2 cups cranberry-juice cocktail
1 1/4 cups sugar
1 cinnamon stick (3 inches long)
2 whole cloves
1/2 teaspoon whole black peppercorns
8 medium Bosc pears with stems
In 5-quart Dutch oven, heat wine, cranberry juice, sugar, cinnamon stick, cloves, and peppercorns just to boiling over high heat, stirring to dissolve sugar. Meanwhile, peel pears, leaving stems on. With melon-baller or small knife, core pears through blossom (bottom) end. Place pears in wine mixture; heat to boiling. Reduce heat to low; cover and simmer 15 to 25 minutes, until pears are tender but not soft, turning pears occasionally. Carefully remove pears to platter. Strain wine mixture and return it to Dutch oven. Heat wine mixture to boiling over high heat. Cook 15 to 30 minutes, uncovered, or until liquid is reduced to 1 1/2 cups. Cover pears and syrup separately and refrigerate until well chilled, at least 6 hours. To serve, spoon syrup over pears.

Seattle

WASHINGTON STATE PEAR AND BEET SALAD

8 medium beets (about 1 1/2 pounds without tops)
1 medium orange
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon Dijon mustard
3 medium Bartlett pears
8 cups sliced romaine lettuce (1 small head, about 3/4 pound) orange-peel strips for garnish
In 3-quart saucepan, heat beets and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 30 to 35 minutes, until beets are fork-tender. Meanwhile, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice from orange. In large bowl, with wire whisk or fork, mix olive oil, vinegar, salt, mustard, orange peel, and orange juice. Drain beets and rinse with cold running water to cool slightly. Peel and cut beets and pears into 1/4-inch pieces. To dressing in bowl, add beets and pears; toss to coat. Let mixture stand at least 1 hour to blend flavors. Just before serving, place sliced romaine on platter; top with beet mixture. Garnish with orange peel strips if you like.

SEATTLE CAPPUCCINO ANGEL FOOD CAKE

1 cup cake flour (not self-rising)
1/2 cup plus 1 tablespoon confectioners’ sugar
1 2/3 cups egg whites (about 12 large)
4 teaspoons instant espresso-coffee powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 plus 1/8 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners’ sugar; set aside. In large bowl, with mixer at high speed, beat egg whites, instant espresso-coffee powder, cream of tartar, salt, and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour disappears. Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. In cup, mix remaining 1 tablespoon confectioners’ sugar with 1/8 teaspoon cinnamon; sprinkle over top of cake.

Washington D.C.

ARTICHOKE SPINACH DIP

1 1/2 oz 340ml jar artichokes drained
10 oz Bag spinach
3/4 c Mayonnaise
3 tablespoon Lemon juice
1/2 teaspoon Grated lemon rind
Tabasco to taste
Salt and pepper to taste
Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups.

Leftovers? What to do

The holidays wouldn’t be the same without those late-night sandwiches, but here are some ways to make that big Butterball stretch even farther:

HOLIDAY TURKEY AND RICE WITH ALMONDS

1 cup instant rice
1 cup chicken broth or bouillon
1/4 cup sherry or white wine
1/4 cup chopped onion
1/2 teaspoon rosemary, crumbled
2 cups leftover cooked turkey or chicken chunks
1 jar (6 ounces) marinated artichoke hearts, drained
1/2 cup slivered almonds, toasted
In shallow 1- to 1 1/2-quart microwave dish combine rice, broth, sherry, onion and rosemary. Cover loosely with plastic wrap. Cook in microwave on HIGH 5 minutes. Arrange remaining ingredients over rice; cover loosely and cook on HIGH 2 minutes longer, until rice is tender and casserole is heated through. Garnish with chopped parsley, if desired.

TURKEY AND VEGETABLE POT PIE

1/2 15-ounce package ready-to-bake refrigerated piecrusts (1 crust)
1 1/2 teaspoons olive oil
1 medium-size onion, cut into large chunks
1 14 1/2-ounce can reduced-sodium chicken broth
3 medium-size (1/2 pound) carrots, peeled and cut crosswise into 1-inch pieces
2 large (1 pound) red potatoes, cut into 1/2-inch cubes
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
1 cup frozen green peas
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups shredded cooked turkey
Heat oven to 425 degrees F. Unfold crust and place on ungreased rimless baking sheet; with rolling pin, roll briefly to flatten any creases. With fork, generously pierce crust. Bake 12 to 15 minutes or until crust is golden brown. Set aside on baking sheet to cool. Meanwhile, prepare filling: In 12-inch skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add broth, carrots, potatoes, pepper, and sage; heat to boiling over medium-high heat. Cover and cook 15 minutes. Uncover and cook 5 minutes. Stir in peas and cornstarch mixture and cook, stirring constantly, until mixture thickens. Reduce heat to low and stir in turkey; cook just until mixture is heated through. Carefully slide crust into skillet to cover filling. Let stand 5 minutes; serve.

TURKEY, APPLE AND HAZELNUT SALAD

2 cups shredded cooked turkey
3 green onions, finely chopped
1 large Gala or Braeburn apple, cored and chopped
1/4 cup plain low-fat yogurt
3 tablespoons toasted chopped hazelnuts
2 tablespoons reduced-calorie mayonnaise
2 teaspoons cider vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 cups watercress, tough stems removed
In medium-size bowl, mix together turkey, green onions, apple, yogurt, hazelnuts, mayonnaise, vinegar, pepper, and salt; cover bowl tightly and refrigerate at least 30 minutes. To serve, arrange 1 cup on each of 4 serving plates and top each with a quarter of turkey mixture.

TURKEY AND CORN FAJITAS

2 teaspoons olive oil
1 medium-size onion, sliced into thin rings
1 small sweet green pepper, seeded and cut into thin strips
1 clove garlic, finely chopped
1/2 teaspoon ground cumin
1 cup chunky salsa
1/2 cup fresh, canned, or frozen whole-kernel corn
2 cups shredded cooked turkey
4 8-inch flour tortillas
4 tablespoons sour half-and-half or nonfat sour cream
In large skillet, heat oil over medium heat. Add onion and green pepper; sauté 10 minutes. Add garlic and cumin; sauté 1 minute longer. Reduce heat to low; stir in salsa and corn and cook, stirring occasionally, 5 minutes. Add turkey and cook just until heated through. Just before serving, warm tortillas following package directions. Divide turkey mixture equally among tortillas, mounding it across the middle of each. Top each serving with 1 tablespoon sour half-and-half. Fold sides of tortillas over to enclose turkey mixture and serve.

DELICIOUS TURKEY SANDWICHES

1-1/2 tablespoons nonfat mayonnaise
2 teaspoons bottled drained capers
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1/4 teaspoon freshly ground black pepper
2 pieces pumpernickel bread
2 slices (2 ounces) Butterball Fat Free Smoked Turkey Breast or 6 slices
(2 ounces) Butterball Fat Free Smoked Deli Thin Turkey Breast
3 thin slices cucumber
1 thin slice red onion
Combine mayonnaise, capers, dill and pepper; mix well. Spread evenly over bread. Layer with turkey, cucumber and red onion. Makes 1 serving.

WHITE CHILI

1 pound dried small white beans, rinsed and picked over
3 tablespoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
Pinch cayenne pepper
8 to 10 cups canned chicken broth
4 cups leftover cooked turkey, cut into 1-inch pieces
Salt and freshly ground pepper to taste
3/4 pound shredded Monterey Jack cheese
Store-bought salsa, sour cream and minced fresh cilantro for garnishing
The night before, place beans in a large pot or bowl, cover amply with cold water and let soak overnight. Drain the beans the following day. Heat the oil over medium-high heat in a large pot and sauté the onion until soft and translucent, about 10 minutes. Stir in the garlic, chilies, cumin, oregano, cinnamon and cayenne and sauté for 3 minutes more. Add the beans and 8 cups of the chicken broth. Bring to a boil, then reduce heat and simmer until the beans are tender, 2 to 3 hours. If the mixture seems too dry at any point, add additional chicken broth. Stir in the leftover turkey and season the chili to taste with salt and pepper. Just before serving, stir in 1-1/2 cups of the shredded cheese and cook until melted, 1 to 2 minutes. Ladle the chili into bowls and garnish with the remaining cheese, salsa, sour cream and minced fresh cilantro. Serve at once.

CHOPPED TURKEY SALAD WITH BALSAMIC VINAIGRETTE

Balsamic Vinaigrette:
2 cloves garlic, minced
1 tablespoon Dijon-style mustard
3 tablespoons balsamic vinegar
2/3 cup olive oil
1 tablespoon dried, mixed Italian herbs
Salt and freshly ground pepper to taste

Chopped Salad:
3 cups diced leftover roast turkey, 1/2-inch
1/3 pound thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 pound thinly sliced Swiss cheese, cut into 1/2-inch pieces
1 cup pitted black olives, sliced
1 can (15 ounces) garbanzo beans, rinsed and drained
1 bunch scallions, trimmed and minced
6 plum tomatoes, seeded and diced
1/2 cup shredded fresh basil
6 cups shredded iceberg lettuce

Make the vinaigrette: Combine the garlic, mustard and vinegar in a small bowl. Gradually whisk in the olive oil and then season the dressing with the Italian herbs, salt and pepper. To make the salad, combine and toss all of the ingredients in a large mixing bowl. Toss with enough of the Balsamic Vinaigrette to coat evenly. The salad may be served at once or it may be refrigerated and served within 24 hours of preparing.

YANKEE DOODLE NOODLES

8 ounces wide egg noodles
2 tablespoons unsalted butter
1 small onion, minced
1-1/2 tablespoons all-purpose flour
1-1/2 cans (12 ounces each) evaporated skimmed milk
1/4 cup cream sherry
1 can (14-1/2 ounces) stewed tomatoes
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
2-1/2 cups shredded cooked turkey meat
1 can (13.75 ounces) artichoke hearts, drained and sliced thinly
2 cups shredded sharp cheddar cheese
Preheat the oven to 375 degrees F. Butter a 2-1/2 to 3 quart casserole dish. Cook the noodles in a large pot of boiling salted water just until al dente (firm to the bite). Drain in a colander 3.Meanwhile, melt the butter over medium-high heat in a medium-size saucepan. Add the onion and sauté until softened, about 5 minutes. Sprinkle with the flour and continue cooking, stirring constantly, for a minute more. Gradually pour in the evaporated milk and sherry and stir until smooth. Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more. Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper. Stir the sauce and noodles together in a large mixing bowl. Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture. Turn into the prepared casserole dish. Sprinkle the remaining cup of cheese over the top of the casserole. 5. Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes. Serve hot.

ROASTED BUTTERNUT SQUASH AND SHITAKE MUSHROOM SOUP

Soup:
4 tablespoons olive oil, divided
1 butternut squash (2-1/2 to 3 pounds)
1 tablespoon unsalted butter
1 medium onion, minced
2 fat leeks, trimmed and minced
6 cups chicken stock
Salt and freshly ground pepper to taste

Shiitake Mushroom Garnish:
2 tablespoons olive oil
1/2 pound shiitake mushrooms, stemmed and caps thinly sliced

Preheat the oven to 350 degrees F. Drizzle 2 tablespoons of the olive oil over the bottom of a 13x9-inch roasting pan. Slice the squash in half lengthwise and remove the seeds and any stringy pulp with a spoon. Place the squash halves, cut sides down, in the roasting pan. Roast until the squash is tender, 50 minutes to 1 hour. Meanwhile, heat the remaining 2 tablespoons olive oil with the butter in a soup pot over medium-high heat. Add the onion and leeks and sauté until quite soft, 12 to 15 minutes. Pour in the chicken stock. Scoop out the roasted squash pulp, discard the skins and add the pulp to the soup. Let all simmer together for 15 to 20 minutes. Puree the soup in batches in a blender or food processor. Return to a clean pot and season to taste with salt and pepper. Keep warm over low heat. For the mushroom garnish, heat the oil in a medium skillet over medium-high heat. Add the mushrooms and sauté until tender, 7 to 10 minutes. Stir the mushrooms into the soup and serve hot.

TURKEY-CRANBERRY DELIGHT

1 tablespoon nonfat cream cheese
1-1/2 tablespoons cranberry sauce or cranberry conserve or preserves
1 tablespoon chopped celery
2 slices light style Vienna bread
2 slices (2 ounces) Butterball Fat Free Lunch Meat, regular slice or
6 slices (2 ounces) Butterball Fat Free Lunch Meat Deli Thin Sliced
Watercress or leaf lettuce leaves
Mix cream cheese with a fork to soften. Add cranberry sauce and celery, mix well. Spread evenly over bread. Layer with turkey and watercress or lettuce leaves. Makes 1 serving.

BROCCOLI COLE SLAW WITH DRIED CRANBERRIES AND CARAWAY

1 package (16 ounces) broccoli cole slaw
1/2 cup dried cranberries
1 Granny Smith apple, cored and thinly sliced
3/4 - 1 1/2 teaspoons caraway seeds
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons cider vinegar
2-1/2 teaspoons vegetable oil
Salt and freshly ground pepper to taste
In a large mixing bowl, toss together the broccoli cole slaw, cranberries, apples, and caraway seeds. 2. In a small bowl, whisk together the orange juice concentrate, vinegar, and oil. Season with salt and pepper. Pour the dressing over the slaw, tossing well. Transfer to a decorative serving bowl and refrigerate at least 2 hours to let the flavors blend.

TURKEY QUESADILLAS

6 to 8-inch fat-free flour tortillas
3/4 cup reduced-fat or fat-free sour cream
1 cup finely chopped cooked turkey
1/2 cup prepared salsa
1 cup (4 ounces) shredded reduced-fat or fat-free cheese
2 tablespoons minced fresh cilantro
Spread one side of each tortilla with 1-1/2 tablespoons sour cream. Top half of the tortillas with a thin layer of turkey and then dot each evenly with the salsa, cheese, and cilantro. Top with the remaining flour tortilla, sour cream side down, to make a sandwich. Place each quesadilla on a micro-wavable plate and microwave on high power for about 1 minute, or until the cheese is thoroughly melted and the quesadilla hot throughout. Repeat process with each quesadilla. Cut the quesadillas into 4 to 6 wedges and serve at once.

TURKEY CASSOULET

3 tablespoons olive oil, divided
2 large carrots, peeled and diced
3 ribs celery, thinly sliced
1 medium onion, minced
5 cloves garlic, minced, divided
3 cans (15 ounces each) cannellini (white kidney) beans (or Great Northern beans), drained
1 can (8 ounces) tomato sauce
2 to 3 cups cooked turkey meat, cut into 1-1/2-inch pieces
3/4 pound Butterball Fat Free Turkey Smoked Sausage, diagonally sliced 1/2-inch thick
1-1/2 cups canned or homemade chicken or turkey broth
1/2 teaspoon dried thyme leaves
Pinch ground cloves (optional)
Salt and freshly ground pepper to taste
1 cup fresh, coarse white bread crumbs
1/4 cup minced freshly parsley
Preheat the oven to 350° F. Heat 1-1/2 tablespoons of the olive oil in a Dutch oven or other ovenproof casserole over medium-high heat. Add the carrots, celery, onion, and 3 cloves of the minced garlic; sauté until softened, 5 to 7 minutes. Remove from heat and add the beans, tomato sauce, turkey, and smoked sausage. Pour in the broth and stir to combine all the ingredients thoroughly. Season with thyme, cloves, salt and pepper. Cover the pot and bake the cassoulet for 45 minutes. Meanwhile mix together the bread crumbs, parsley, remaining garlic and 1-1/2 tablespoons olive oil. Uncover the cassoulet and sprinkle the bread crumb mixture evenly over the top. Continue baking, uncovered, until the crumbs are lightly browned and the cassoulet is bubbling, about 20 minutes more. Serve the cassoulet hot in wide soup bowls.

TURKEY VEGETABLE SOUP WITH ANGEL HAIR PASTA

8 cups canned or homemade chicken or turkey broth
2 shallots, peeled and thinly sliced
2 carrots, peeled and minced
2 ribs celery, thinly sliced
1/2 ounce dried mushroom pieces, re-hydrated
2 ounces dried angel hair or capelli d’angelo pasta
1 cup finely chopped cooked turkey
3 tablespoons finely minced fresh parsley
Freshly ground pepper to taste
Bring the broth to a simmer in a large saucepan over medium-high heat. Add the shallots, carrots, celery, and mushrooms. Simmer, uncovered, until the vegetables are tender, 15 to 20 minutes. 2. Add the pasta and continue cooking until it is al dente, 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more until all is heated through. Season with pepper to taste. Serve hot.