cooking and recipes

1/4 c. chopped green onions
1 sm. clove garlic, minced
1/8 tbsp. cayenne pepper
2 cans cream of potato soup
1 (3 oz.) pkg. cream cheese, softened
1 1/2 soup cans milk
2 c. frozen, cleaned raw shrimp
1 (8 oz.) can whole kernel corn, not
drained

In saucepan, cook onions with garlic, cayenne pepper, and butter until tender. Blend soup, cream cheese and milk. Add shrimp and corn. Bring to boil, stirring often. Reduce heat and cover. Simmer 10 minutes or until done.

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2 bags, boil in a bag, rice cooked
1 head cauliflower, coarsely chopped
2 green peppers, chopped
8 stalks celery, chopped
2 lbs. shrimp, cooked & shelled
1 pkg. imitation crab meat, drained
1 tsp. salt

Toss together in large bowl. Bind with salad dressing. I use a combination of Marzetti's slaw dressing and Miracle Whip.

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1/2 c. mayonnaise
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
2 c. (8 oz.) corkscrew noodles,
cooked & drained
8 oz. imitation flowerettes,
partially cooked
1/2 c. green pepper, chopped
1/2 c. tomato, chopped
1/4 c. green onion slices

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper if desired.

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1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half

Heat together. 3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine

Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.

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1/4 c. butter
3 tbsp. flour (instant blending)
1 qt. milk
9 oz. shrimp, cut
2 tbsp. parsley, minced
1/2 tsp. onion salt
1/2 tsp. curry powder
1/4 tsp. salt

Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.

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2 tbsp. butter or margarine
1/2 c. bell pepper, chopped
1 clove garlic
1 lg. can whole tomatoes
1 can tomato sauce
1/8 tsp. chili powder
1 tsp. parsley, chopped
1 med. bag of shrimp
1 lg. onion, chopped
2 stalks celery, chopped
1/2 lb. okra, washed & sliced
1 c. water
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. thyme
1 bay leaf, crushed
1 can crabmeat

Heat butter in a large skillet. Add chopped onion and chopped bell pepper. Add chopped celery and garlic. Cook all until onion is soft. Add okra and can of tomatoes and water, tomato sauce, salt, pepper, cayenne pepper, chili powder, thyme, chopped parsley and bay leaf. Let all simmer until okra is done (1 hour). Taste (may need more garlic and salt.) Add shrimp and crab meat. Let simmer at least 1 hour. Serve over cooked rice.

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1/2 lb. crabmeat or shrimp
1/2 c. celery, chopped
1 clove garlic, chopped
2 1/2 cans whole tomatoes
1/2 tsp. crushed thyme
1/4 tsp. sugar
1/4 lb. butter
1/2 c. onion, chopped
10 oz. okra, diced
2 tsp. salt
Black pepper to taste
1 bay leaf

Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.

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Heat 1 can tomato soup and add 1 (8 ounce) package cream cheese. Blend 2 cups mashed or chopped shrimp. Add: 1 c. celery, finely chopped
1 c. onions, finely chopped
1 c. mayonnaise

1 tsp. (or less) dill weed
1 1/2 pkgs. gelatin

Pour in oiled mold. Set overnight.

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3 c. shell macaroni, cooked
2 tsp. prepared mustard
2 tbsp. onions (or more)
1/2 c. green pepper, chopped
2 c. boiled shrimp, cut up
1/2 c. salad dressing
1 c. celery
2 tbsp. pickle relish
1 can tuna fish
Garlic salt (sprinkle on top)

Mix all together and refrigerate, covered, until serving time.

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1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. cooking sherry (optional)
1 (2 oz.) jar pimentos, chopped &
drained
1 (6 oz.) pkg. frozen crabmeat,
thawed, drained & cut up
3/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. snipped parsley

Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.

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1 (11 1/4 oz.) can green pea soup
1 (10 1/2 oz.) can tomato soup
2 soup cans milk
1/2 c. light cream
1/4 c. sherry
1 (6 1/2 oz.) can crabmeat, drained &
cartilage removed

Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.

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1 lb. shrimp
1 lb. crab or imitation crab meat
1 lg. Spanish onion, chopped
10 oz. salad size shell pasta, cooked
& drained
1/2 green pepper, chopped
1/2 red pepper, chopped (optional)

Mix together in large bowl. --DRESSING:--

1/2 c. mayonnaise
1 lg. bottle Zesty Italian dressing

Mix ingredients for dressing together. Use Italian dressing to taste. Mix dressing and salad ingredients together. Chill 4 hours or overnight. August 8, 1991

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1 c. cooked shrimp
3 c. cooked rice
1/2 c. chopped celery
1/4 c. chopped olives
1/4 c. chopped green pepper
1/4 c. minced onion
1 lemon (cut into wedges)
3 tbsp. mayonnaise
2 tomatoes (cut into wedges)
1/4 tsp. pepper
1/2 tsp. salt
Crisp greens to line bowl

Combine shrimp, rice, celery, olives, green pepper, onions in large bowl. Cover and chill. Before serving, stir together salt, pepper and mayonnaise. Toss with rice mixture. Spoon over lettuce, garnish with lemon and tomato wedges. Crabmeat and lobster or combination of three may be used. July 25, 1991

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1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed &
drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
2/3 c. picante sauce
2 tbsp. chopped cilantro
2 tbsp. vegetable oil
2 tbsp. honey
1 tsp. grated lime peel
2 tbsp. fresh lime juice
Garnish with 1 c. cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes. September 24, 1992

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1 pkg. shell macaroni
1 pkg. frozen shrimp
1/2 c. mayonnaise
1/4 c. French dressing
1/4 tsp. garlic powder
Dash of pepper
Dash of paprika
1 tbsp. onion flakes

Cook shrimp according to directions, combine with other ingredients. Chill at least 4 hours to receive the best flavor. You can add chopped celery and olives, if desired.

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2 c. Carolina rice, cooked & cooled
1 c. celery, sliced
1/2 c. green onion, sliced
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. black pepper
2 (6 1/8 oz.) cans Chicken of the Sea
skinless boneless pink salmon
1/2 c. red pepper, chopped
1/2 c. pine nuts
1 c. frozen peas, thawed
Lettuce leaves

Combine all ingredients and toss gently. Chill. Serves 6.

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1/2 c. onion, chopped
1/2 c. celery, sliced
1/4 c. butter
1/2 c. flour
4 1/2 c. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 c. (two 6 oz. cans) crab meat
or shrimp and juice
1 c. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.

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1/2 c. Miracle Whip salad dressing
1/4 c. Kraft "Zesty" Italian dressing
2 tbsp. Kraft 100% grated Parmesan
cheese
2 c. (8 oz.) corkscrew noodles,
cooked, drained
1 1/2 c. (8 oz.) imitation crabmeat,
chopped
1 c. broccoli flowerettes, partially
cooked
1/2 c. tomato, chopped
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
(optional)

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.

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4 c. cooked shell macaroni
3 c. chopped shrimp (pre-boiled in
seasonings)
1 onion, finely chopped
1/2 c. finely chopped celery
1/4 c. green pepper, chopped
5 hard-boiled eggs, chopped
1 c. mayonnaise or salad dressing
(may use half mayonnaise & half
salad dressing)

Combine all ingredients, cover and chill overnight. Yield: 10 to 12 servings.

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2 hard-cooked eggs, mashed
2 sticks celery, minced
1 tsp. Worcestershire sauce
2 tbsp. sauterne (table)
3 tbsp. mustard
8 tbsp. Zatarain's creole mustard
1 pt. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
3 tbsp. grated onion
Juice of lemon
2 cans shrimp or fresh boiled shrimp

Mix all ingredients together and serve over lettuce and tomatoes.

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4 1/2 c. water
1 1/2 lbs. unpeeled, sm. fresh
shrimp, uncooked
4 pink grapefruits
Bibb lettuce
4 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. catsup
1 tbsp. plus 1 tsp. pickle relish
1/8 tsp. white pepper

Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings. This salad is one of my favorites. Serve it with a fish dinner and your guest will love it.

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2 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 lb. cooked lg. shrimp, peeled &
deveined
3/4 lb. lg. plum tomatoes (about 6),
seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg. cucumber, peeled, seeded,
chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves,
chopped
1 lg. Jalapeno chili, minced
4 1/2 c. tomato juice, chilled
Lemon wedges

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges. 6 servings. My family adores seafood and likes Gazpacho, so I thought it was a good idea to make it different then the usual. Think your family and guests will find it wonderful also.

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4 qt. saucepan
1 lg. mixing bowl
1 lb. ditalini-Ronzoni product
Hellmann's mayonnaise
1 lg. green bell pepper, diced
4 cans of shrimp
Salt
Black pepper

Cook ditalini as directed, drain and cool. Combine in the large mixing bowl the following: mayonnaise, salt and pepper, ditalini and green pepper. When this is combined well, add the shrimp, but do gently so not to break the tiny shrimp. Cover and put into refrigerator. Serve as a side dish or a bar-b-que.

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4 c. peeled potatoes, cut in 1/2 inch
cubes
1 c. sliced carrots
1 tbsp. salt
3 c. water
1 (10 oz.) pkg. frozen peas
1/2 tsp. Worcestershire sauce
1/2 c. margarine
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 lb. can salmon
1 c. celery, thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once. Makes 3 quarts.

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1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to
taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces. Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment. Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!

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1 lb. flaked crab meat (2 c.)
1 c. sliced celery
1/2 c. minced green pepper
2 hard-cooked eggs, chopped
1 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3/4 c. fine soft bread crumbs
2 tbsp. melted butter

Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4.

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1 lb. cleaned shrimp
1 lb. cleaned squid
1 lb. sea scallops
Italian parsley, chopped
Fresh thyme
4 cloves fresh garlic, chopped
3 oz. virgin olive oil
The juice from 2 fresh lemons
Salt
Pepper

Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.

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1 lb. shrimp, scallops, crab, lobster,
conch
Bacon (streaks of lean, streaks of
fat)
1 lg. bell pepper
Onion
Thyme or bay leaf
Old Bay seasoning
Red cooking wine
1 can cream style corn
Rice or pasta

Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.

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3 cans beef broth
6 c. water
1/4 c. onion, chopped
2 tsp. Old Bay
1 can tomatoes
2 pkgs. frozen mixed vegetables
5 c. potatoes, sliced
1 lb. crab meat
1 lb. shrimp
1 lb. conch

In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.

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1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 c. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may be used instead of shrimp.

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1/2 stick butter
1 c. diced onion
1/4 c. plain flour
3 c. chicken stock
3 c. peeled & diced butternut squash
3 bay leaves
1 can cream of chicken or celery soup
1 c. whipping cream
1 lb. sm. peeled, uncooked shrimp

Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.

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8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

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2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

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2 sticks butter or oleo
1 bottle catsup
2 tbsp. sugar
1 onion, grated
4 tsp. salt
3 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 cans beer
1 (#2) can tomato paste
1/2 c. vinegar
6 tsp. paprika
1 clove garlic, mashed
2 tsp. chili powder
2 tsp. black pepper
Juice of 1 lemon (and include some of
the rind)

Wash and dry the cleaned, whole turkey. Season inside and out with salt and pepper. Loosen outside skin with handle of long spoon and squirt the barbecue mixture inside of skin. Rub outside of turkey with butter and place in roaster with a rack. Cover with barbecue sauce, using beer. Cover or wrap in foil and bake. Baste from time to time during the roasting period. Cook at about 300 degrees for several hours.

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1 (8-10 lb.) wild turkey
Salt
Pepper
1/2 lb. sausage meat
1/2 c. chopped onion
1 c. chopped celery
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed thyme
5 juniper berries, crushed
1/4 c. chopped parsley
1 c. cooked chestnuts, chopped
8 c. soft bread crumbs, made of
day-old bread
4-6 slices bacon
Melted bacon fat

Sprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chestnuts, and bread crumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325 degree oven for 20-25 minutes per pound, or until tender, basting frequently. Remove cheesecloth, skewers and string. Serves 8.

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1 tbsp. salt
2 tbsp. poultry seasoning
1 (12 lb.) turkey
2 lg. onions, quartered
1/4 tsp. ground pepper
1 tbsp. ground sage
2 stalks celery

Mix seasonings together and sprinkle in turkey cavity. Rub surface of turkey with seasonings. Cut celery into 2 inch pieces. Stuff turkey cavity with celery and onions. Secure opening with skewers. Place turkey in roaster and cover with foil, securing tightly. Do not cover roaster. Bake at 325 degrees for 3 1/2 to 4 hours or until brown and tender.OYSTER DRESSING:
1 loaf French bread, crumbled
2 tbsp. poultry seasoning
1 tsp. salt
1/2 c. milk
1 c. turkey drippings
1 lg. onion, diced
1 tbsp. ground sage
1/4 tsp. ground pepper
1 pt. oysters, chopped
1/2 stick butter or margarine

Combine bread crumbs, onion, and seasons; mix well. Add milk and oysters, blending well. Spread dressing in greased 9 inch square baking pan. Pour drippings over dressing and dot with butter. Bake at 400 degrees for 30 minutes. Serve dressing with turkey. 10 servings.

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1 wild turkey
Salt
Pepper
1 lb. salt pork, sliced
1 qt. consomme
1 onion, sliced
1 carrot, sliced
2-3 sprigs parsley
1 lg. stalk celery, chopped
1 bay leaf
Pinch of thyme

Wash, drain, and pat turkey dry. Season cavity with salt and pepper; stuff with half the salt pork slices, cover turkey with the rest. It may be necessary to secure the salt pork strips with toothpicks. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. Remove salt pork and discard. Add consomme to turkey and cover tightly. Bake at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixture.

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3 tbsp. chopped onion
3 tbsp. fat
6 tbsp. flour
1 can cream of chicken soup
1 tbsp. lemon juice
1/3 c. grated cheese
1/3 c. chopped green peppers
1 tsp. salt
1 1/2 c. milk
1 c. chopped turkey
1 pkg. canned biscuits or 1 recipe
biscuits

Brown onion and green pepper in melted fat; add salt and flour. Blend until moistened; add milk and soup. Cook until bubbly hot and thick, stirring occasionally. Add turkey and lemon juice. Pour into greased baking dish. Roll biscuits to form a rectangle 1/4 inch thick. Sprinkle grated cheese over dough and roll like jelly roll. Cut 1/2 inch thick; place on casserole. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 425 degrees and bake until swirls are browned. Yields 6 servings.

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1 wild turkey
1 onion
1 c. celery
Salt and pepper
1 bell pepper
Butter

Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity with chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast bird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10-13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes before bird is done, open the foil wrapper and fold back so bird can brown. Baste frequently. Serve with wild rice.

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1 c. cooked turkey, minced
1/4 c. minced ham
1 c. mashed potatoes
1/2 c. turkey gravy
Salt and pepper
2 c. hot cooked rice
1 clove garlic, finely minced
3 pimentos, chopped fine
1/4 c. grated cheese

Mix meat and potatoes with gravy and season to taste. Put into 6 buttered ramekins and cover with layer of rice into which garlic and pimentos have been stirred. Sprinkle with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4.

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2 green peppers, cut into thin strips
1/4 pimento, diced
1/2 tsp. onion salt
2 (7 oz.) bottles 7-Up
6 c. diced cooked turkey
1/2 c. butter
6 tbsp. flour
2 tbsp. Worcestershire sauce
Salt to taste
1 c. light cream

Cook green peppers in butter over low heat until softened. Blend in flour thoroughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7-Up and cream and continue to cook over low heat, stirring constantly until mixture thickens. Add turkey and continue to cook until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired. Yields 12 servings.

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2 pkg. spaghetti
3 cans mushrooms (stems and pieces or
buttons if fancy)
1 sm. clove of garlic or 1/4 tsp.
garlic powder
3 lg. cans tomatoes
Salt, pepper, and chopped parsley
4-5 c. cooked turkey
2 lg. onions
1 lb. butter or substitute
2 bunches celery
2 lg. green peppers
2 lb. grated cheese

Melt butter in large skillet or Dutch oven, saute onions but do not burn. Add tomatoes, garlic, peppers, and parsley and cook slowly for 2 hours. Add chopped celery and mushrooms and cook until tender. Season to taste. Add cooked turkey and 1 cup of broth and simmer for 30 minutes. Have spaghetti cooked and blanched. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers can be frozen in an oven bag and dropped in hot water to thaw and heat.

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1/4 c. butter
1/2 thinly sliced green pepper
1 c. thinly sliced mushrooms
1/2 c. chicken broth
2 tbsp. flour
2 c. sweet cream
3 c. cubed turkey
2 egg yolks
2 tsp. lemon juice
1/2 tsp. paprika
3 tbsp. sherry, about
1/4 c. minced pimento
Salt and white pepper
Buttered toast

Saute green pepper in butter for a moment, add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly, stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream, turkey and egg yolks, stirring, then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment.

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1 pkg. frozen peas
2 tbsp. fat
2 c. cooked, cubed turkey
1 1/2 c. mixed broth and milk
1 recipe biscuits
1 pkg. frozen mixed vegetables
1 onion, diced
1 1/2 tbsp. flour
Salt and pepper

Cook vegetables as directed on packages; drain. Melt fat and add onion and simmer until tender. Add meat and cook for a few minutes, stirring constantly. Remove meat mixture from skillet. Add flour and broth and cook until well blended. Mix meat mixture, vegetables, and sauce; season to taste. Pour into greased dish. Cover with thinly rolled biscuits. Bake at 425 degrees for 30 minutes. Yields 6 servings.

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2 c. cubed potatoes
3 c. cubed turkey
1 sm. minced onion
4 tbsp. butter
3 tbsp. flour
Pinch of thyme
1 tbsp. chopped celery leaves
Salt and pepper, freshly ground
1 tbsp. chopped parsley
1 c. chicken stock

Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any turkey gravy leftover, omit butter, flour and chicken stock from foregoing and use 1 cup of gravy.

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1/2 c. oil
1 bay leaf, crushed
1/2 tsp. black pepper
1 tsp. soy sauce
1/4 c. vinegar
1/2 tsp. rosemary
2 cloves garlic, minced
1/2 tsp. salt

Marinate steak in above mixture. Marinate overnight in refrigerator; turning several times to coat well. In a heavy skillet, brown steaks in 1 tablespoon oil; add marinade; cover and simmer several hours or until tender.

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4 lg. shoulder chops
1 c. honey
2 tbsp. Worcestershire sauce
Few drops Tabasco sauce
2 tbsp. vegetable oil
1 c. dry white wine
1 lg. garlic clove, crushed

Brown chops slowly on both sides in oil. Combine remaining ingredients, mix well and pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.

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16 tsp. salt (15 tsp. for milder jerky)
1 tsp. cayenne
1 tsp. marjoram
2 tsp. garlic powder
1 oz. Liquid Smoke
2 tsp. black pepper (1 tsp. for
milder jerky)
1 1/2 tsp. cardamom
3 tsp. Accent
1 1/2 tsp. Tender Quik

Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. (Meat can be placed between tow sheets of waxed paper and press with rolling pin.) Mix 1 ounce of liquid smoke with 1 ounce water and brush onto meat. Place meat on grates in oven. REMOVE TIN FOIL. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips. NOTE: 1 ounce equals 12 teaspoons. Be careful when altering amounts of spices as one teaspoon can make a big difference when using 5 pounds of meat. This stuff makes for a messy oven so it's a good idea to line the oven to catch drippings.

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1/2 lb. bacon or salt pork
2 lb. venison steak
4 tbsp. flour
6 c. water or beef stock
1 lg. tomato, chopped
2 med. carrots, sliced
2 med. potatoes in 1 inch cubes
1 dozen small white onions
Salt and pepper
1 tbsp. chopped parsley
1 c. fresh green peas
2 med. stalks celery, sliced

Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and brown over high flame in 4 tablespoons bacon drippings. Stir in flour, lower flame and let brown 2-3 minutes, stirring several times. Add liquid and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary. Add all other ingredients except peas, and continue to simmer to make thick stew. Simmer peas until done in separate pan, stir in and spoon over or around stew when serve to 4-5 with buttered corn muffins or biscuits and a salad.

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3 to 3 1/2 lb. venison chuck roast
12 peppercorns
6 whole cloves
1 1/2 c. red wine vinegar
2 tbsp. shortening
2 tbsp. sugar
2 onions, sliced
2 bay leaves
12 juniper berries, if desired
2 tbsp. salt
1 c. boiling water
12 gingersnaps, crushed (about 3/4 c.)

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.

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