In a large saucepan, combine all ingredients.

Bring to a boil, stirring occasionally.

Simmer for 20 minutes.

Ladle into clean jars.

Process in boiling-water bath for 10 minutes.

Combine all ingredients.

Shape into 4 burgers about 1/2-inch thick.

Place burgers on lightly greased broiling pan.

Broil burgers 6-inches from heat, 3 to 4 minutes per side until no longer pink.

Serve on toasted hamburger buns with additional mustard, if desired.

In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley, Italian seasoning, garlic powder and pepper.

Divide turkey mixture in half and set aside.

Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray.

Press one half of turkey mixture into loaf pan.

Top turkey layer with vegetables.

Top vegetable layer with cheese slices.

Press remaining turkey mixture into loaf pan, sealing all edges.

Bake at 350 degrees F.

50 to 60 minutes or until turkey loaf is no longer pink in center.

Allow to stand 5

Preheat oven to 350 degrees.

Rinse, pat dry and slice fresh mushrooms (makes about 5 ½ cups); set aside.

Pound veal between 2 pieces waxed paper until thin.

Combine lemon juice, salt and black pepper.

Brush on both sides of veal.

Dredge meat with flour, carefully shaking off excess.

In a large skillet heat 2 T.

of the oil and 2 T.

of the butter.

Add veal, a few pieces at a time.

Cook over moderate heat until brown, about 3 minutes on each side.

As the meat browns place in a shallow ovenproof casserole.

Add additional oil and butter to skillet as needed, reserving 4 T.

of the butter to be added when all the meat is browned.

To the hot butter stir in reserved mushrooms and onion; sauté until golden, about 5 minutes.

Remove mushrooms and onion to a bowl.

Stir Marsala and broth into skillet; bring to the boiling point.

Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan.

Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes.

Remove from heat; season with additional salt and pepper if necessary.

Pour over meat.

Cover.

Bake for 20 to 30 minutes.

In small saucepan, combine all ingredients, except turkey.

Simmer, uncovered, over low heat for 15 to 20 minutes.

Arrange turkey wings in foil-lined roasting pan.

Pour barbecue sauce over turkey; cover and marinate for 2 hours in refrigerator.

Turn wings occasionally in sauce.

Remove from refrigerator.

To Grill: Spray grill with vegetable oil.

Grill wings until browned, about 7 minutes on each side; turn and baste frequently; continue to cook about 1 hour until cooked throughout and tender.

To Bake: Bake loosely covered at 325 degrees F.

for 1-1/2 hours.

Baste frequently.

Uncover; continue roasting for 30 minutes or until turkey is lightly browned, tender and cooked through.

In small bowl combine turkey, mayonnaise, green onion, horseradish, pepper and garlic powder.

Top each cucumber slice with 1-1/2 teaspoons turkey mixture and garnish with a watercress leaf.

In small skillet over medium heat, saute turkey in 1/2 teaspoon oil 2 to 3 minutes or until no longer pink; remove and set aside.

Add remaining oil, onion and green pepper to skillet and saute until onion is translucent and green pepper soft.

Fold in turkey, salsa, garlic and chili powders.

Pour into a 1-3/4 cup casserole.

Top with corn chips and cheese.

In toaster oven or conventional oven, broil casserole about 2 to 3 minutes or until cheese melts.

In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack.

Bake, uncovered, 325 degrees (Fahrenheit) 2 to 2-1/2 hours or until meat thermometer registers 170 to 175 degrees (Fahrenheit) in deepest part of breast.

In small bowl combi

In medium bowl combine turkey, onion, bread crumbs, carrots, 1/4 cup barbecue sauce, Worcestershire, garlic and pepper.

In 9-inch pie plate, sprayed with vegetable cooking spray, shape meat mixture into round loaf.

Drizzle top of loaf with remaining barbecue sauce.

Bake at 350 degrees F.

35 to 45 minutes or until meat thermometer reaches 160 degrees F.

when inserted in center of meatloaf, juices run clear and meat is no longer pink.

Heat oven to 375 degrees F.

In large bowl, combine cream cheese and milk.

Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese.

Heat tortillas on griddle.

Spoon about 1/4 cup filling down center of each warm tortilla; roll up.

Place seam side down in ungreased 13×9 inch (3-quart) baking dish.

Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

Bake in preheated oven for 10 to 15 minutes or until bubbly.

In small bowl, combine guacamole and sour cream.

Spoon over warm enchiladas.

Garnish with radishes.