In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned.

Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper.

Cover, reduce heat to low and simmer about 12 minutes or until turkey is done.

Cook until thickened.

Turn into a fine sieve and force through to remove seeds.

Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste.

Stir in vegetables and salmon; mix well and chill for at least 2 hours.

To serve: Spoon 1 cup each into 4 chilled bowls.

Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro.

Drizzle with additional oil, if desired.

Prepare charcoal grill for direct-heat cooking.

In medium-size bowl combine turkey, oats, egg, garlic powder and pepper.

Divide turkey mixture in half.

On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle.

Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard.

Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard.

Carefully place remaining turkey mixture circle on top of cheese.

Remove top layer of wax paper from turkey mixture.

Press turkey mixture edges together to seal.

Lightly grease cold grill rack and position over hot coals.

Invert giant burger onto grill rack; remove wax paper.

Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer.

To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*.

To serve, cut burger into fourths.

Serve with lettuce and tomato slices if desired.

* Can also use greased grill basket if desired.

In a large saucepan, combine the eggs, milk and 1/3 cup sugar.

Cook and stir over medium heat until mixture coats a metal spoon.

Remove from heat.

Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes.

Stir in the vanilla.

Chill 4 to 24 hours.

Before serving, whip the cream and 2 tablespoons sugar until soft peaks form.

Transfer chilled egg mixture to a punch bowl.

Fold in whipped cream mixture and serve at once.

Sprinkle each serving with nutmeg

Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.

Beat the whipping cream until soft peaks form.

Fold in to egg and milk mixture and sprinkle with nutmeg.

Serve chilled.

Beat yolks and sugar in med.

saucepan.

Slowly beat in 2 cups of milk.

Cook over med.

heat, stirring frequently, until thermometer

reaches 150* or mixture coats back of metal spoon.

Remove from heat; strain into pitcher.

Stir in remaining milk, vanilla, nutmeg and cinnamon.

Cover and chill 8 hours or overnight.

Sprinkle with addn’l nutmeg before serving.

Bring water, espresso, and sugar to a boil.

Turn heat down to just barely simmer for 3 hours, mixture should be like a syrup.

Cool to near room temperature.

Add vanilla and vodka.

Stir and refrigerate for 1 week before serving.

Makes approximately 1 quart.

Store in refrigerator

Stir chocolate-flavored syrup and caramel flavored dessert topping into hot coffee.

Serve with whipped topping and chopped chocolate-covered toffee.

PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker.

Place marmalade in empty pot of coffee maker.

PREPARE coffee with cold water.

When brewing is complete, stir until well mixed.

Pour into large cups or mugs.

Serve with sugar, if desired.

Place all ingredients in very large saucepan or Dutch oven.

Cover pan, heat to boil.

Reduce heat and simmer 45 minutes.

Strain into large punch bowl.

Serve hot or cold