Turkey pot Pie

3 tbls butter

1 med onion

1 clove minced garlic

3 cups turkey broth/gravy

pepper/salt

1 cup diced carrot

1 cup diced celery

2 cups diced potato

4 cups chopped up turkey

1 cup frozen green peas

2 nine inch pie crusts (or something similar)

Saute onion and garlic in butter.  Add flour until thick and then add the broth or left-over gravy.  Bring to a boil and simmer -- salt and pepper to taste.  Preheat the oven to 350.  Add carrot, celery, and potato to the broth mixture and simmer for 30 minutes.  Add the turkey and peas then remove from heat.  Spoon the filling into the individual cups or the pie filling and cover with the other pie crust poking holes in the top.  Bake small pies for 45 minutes, smaller pies for 30 minutes.  Can be frozen before baking for use later. 

Monica's Marshmallow Fruit Salad

Bag of small marshmallows

2 15oz cans of crushed pineapple

2 29 oz of fruit cocktail

1 8oz pkg of cream cheese

1 medium bowl of cool whip -- not frozen.

Drain cans of fruit.  In a large bowl cream together the cream cheese and the pineapple.  Stir in the fruit cocktail and the marshmallows.  Cover and refrigerate overnight.  Gently fold in the cool whip before serving.

Pot Roast with Vegetables

1 boneless beef chuck arm pot roast (3.5lbs)

1 clove of garlic, crushed

1 tsp dried oregano leaves

1/2 tsp salt

1/2 tsp lemon-pepper seasoning

1 tbs vegetable oil

3/4 cup water

8 new red potatoes sliced in half

2 medium carrots sliced

2 medium parsnips, sliced

1 small leek, cut into 1 and 1/2 inch pieces

2 tbs cornstarch

Combine garlic, oregano, lemon pepper seasoning, and salt to form a paste.  Rub on beef and brown the pot roast in a dutch oven in the cooking oil.  Add the water, cover and cook for 2 hours on medium-low.  Add the potatoes and vegetables and cook until vegetables are tender -- add water as necessary insuring there is always some on the bottom of the pot.  When done remove the beef and the vegetables and mix the cornstarch with a small amount of water to dissolve.  Add a tablespoon of GravyMaster to the mix and pour into the drippings to make gravy.  mix more of the mixture to thicken depending on the amount of liquid.  It usually takes a few minutes for the liquid to thicken once the cornstarch mixture has been added.  Make sure you keep the liquid at a medium heat on the stove top.

Taco Salad

4 hard-boiled eggs

1 quart pre-cut salad greens

1/2 cup chopped onion

1 clove minced garlic

4 tsp taco seasoning mix

4 slices crisp bacon crumbled

2 tomatoes chopped

1/4 cup sliced green olives

1/2 cup salad dressing

1 cup 4 ozs shredded Cheddar Cheese

1 cup tortilla or corn chips

Wedge one of the eggs and reserve 4 wedges for garnish.  Chop remaining eggs.  On 4 individual salad bowls layer salad greens, onion, eggs, seasoning, bacon, tomatoes, and olives.  Cover and chili for several hours or overnight.  When ready to serve top with dressing and cheese.  Garnish with tortilla or corn chips

To add ground beef brown the beef in a frying pan sprayed with PAM.  Add the minced garlic to the ground beef as it browns.  Place the chips on the bottom of the bowl when serving, add ground beef layer then the chilled salad, eggs and dressing.

Mint Julep Fruit Cups

1/3 cup sugar

1/2 cup Bourbon

2 tbs minced fresh mint leaves

4 cups fresh fruit

In a small saucepan combine sugar and 2/3 cup water.  Bring to a boil, stirring until sugar is dissolved, and simmer for 4 minutes.  Let the sugar syrup cool. In a large bowl stir together the Bourbon, the sugar syrup, the mint leaves and the fruit.  Chill the mixture, stir a few times and let it sit overnight.  Serves four.

Crusty Rye Wreath

2 and 1/2 cup warm water

2 tbs yeast

1 tbs sugar

1 tbs salt

1 tbs caraway seeds

2 tbs margarine -- softened

3 cups rye flour

4 to 5 cups white flour

1 egg

1 tbs milk

Dissolve yeast in the water.  Add sugar, salt, caraway seeds, margarine, rye flour, and one cup of white flour.  Beat until smooth.  Add rest of flour to make a stiff dough.  Knead 8 - 10 inches.  Let it rise 1 hour.  Punch down.  Cut off 1/8 of dough then divide the rest into thirds.  Braid around 8 inch cake pan.  36 inch rope.  Make a bow 30 inches long with the remaining dough.  Place bow at the seam

Shape into a loaf or loaves.  Cover and let rise for 35 minutes.  Combine egg and milk ad brush gently on the loaf.

Bake at 375 degrees for 40 minutes.

Apple Kuchen

2 cups flour

4 tbs sugar

1/2 tsp salt

1/2 cup butter

Mix together w/pastry blender until mixed.  place in the bottom of a 9 x 13 pan

12 to 15 apple slices

1 cup sugar

1 tsp cinnamon

Mix together and pour over crust (Macintosh Apples works great)

1 cup flour

1 cup sugar

1/2 tsp salt

1/2 cup butter

Mix with pastry blender and sprinkle over apples.

Heat oven to 350 degrees and bake uncovered for 50 to 55 minutes

Mai Tai Punch

1oz dark rum

1oz light rum

1oz orange curacao

1.5oz apricot brandy

1oz orange juice

1or lime juice

.5oz orgeat syrup (almond flavored)

1 to 2 dashes Angostura bitters

.5oz grenadine

Mix all in a small pitcher.  pour into Mai Tai glasses and garnish with fresh orange slices, lime slices, and a pineapple wedge.