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.

In a 5 qt.

saucepan or Dutch oven, combine all ingredients.

Over high heat, bring mixture to a boil.

Skim foam from surface.

Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.

Lift out turkey pieces with a slotted spoon.

Strain stock through a sieve lined with 1 or 2 layers of cheesecloth.

Discard vegetables.

Skim off fat.

Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms.

When turkey is cool enough to handle, remove meat from bones.

Discard skin and bones.

Reserve meat for future use.

Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.

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

Cut pork into strips about ½ inch thick and 2 inches long.

In large skillet melt 3 T.

butter.

Add half of pork; cook until lightly browned on all sides, about 5 minutes, stirring often.

Remove from skillet.

Repeat with remaining pork.

Cook onions in drippings until tender, about 5 minutes.

Add remaining 3 T.

butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes.

Return pork to skillet.

Stir in 1 c.

of the wine along with tomato paste, salt, sugar, dill weed and black pepper.

Bring to boil.

Reduce heat and simmer, covered, for 10 minutes.

In small bowl combine flour and sour cream.

Gradually stir into skillet.

Add remaining ¼ c.

wine.

Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.