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.

Stir-fry turkey in oil until the pinkness disappears.

Sprinkle 4 tortillas with turkey, cheese, onions and jalapeno.

Drizzle salsa over top.

Cover each tortilla with the remaining tortillas.

Place on microwavable plates and microwave on high for 1 to 2 minutes until the cheese is melted and the turkey is heated through.

Cut each tortilla into wedges and serve immediately with optional sour cream, guacamole and salsa.

In small bowl, combine cream cheese, nuts and spice.

Mix well.

For each roll-up, briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute).

Do not brown.

Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge.

Lay 3 thin slices of ham, overlapping across center of tortilla.

Top with 1 or 2 lettuce leaves.

Roll up and wrap in plastic wrap.

Rinse, pat dry and slice mushrooms (makes about 1 ¼ cups); set aside.

In a medium skillet melt 1-T.

butter.

Add mushrooms and onion; sauté until golden, about 5 minutes; remove from skillet.

In a mixing bowl combine eggs, salt, oregano and pepper.

In the skillet used to sauté mushrooms, melt remaining 2-T.

butter.

Pour in egg mixture.

Cook over moderate heat letting uncooked egg run under the cooked portion.

When almost set, top with mushroom mixture and spinach.

Sprinkle with Parmesan cheese.

Place skillet under a preheated moderately hot broiler until top of omelet is set.

Turn out onto a plate and serve.

Mix all ingredients together.

You may need to add a little water to thin.

Fry as you would regular pancakes

In 5-quart saucepan, over medium-high heat, brown drumsticks in oil 4 minutes per side.

Add orange juice, bouillon, orange rind, vinegar, hot pepper sauce and bay leaf.

Bring mixture to boil; reduce heat, cover and simmer 45 minutes or until drumsticks are fork tender, juices run clear and meat thermometer registers 180-185 degrees F.

Remove drumsticks.

With a fork remove meat from bones; set aside.

In same saucepan, over high heat, bring cooking liquid to boil; boil 4 to 5 minutes or until it is reduced by half (about 1-1/4 cups).

Remove bay leaf.

In small bowl, combine cornstarch and water; stir into boiling cooking liquid.

Stirring constantly, cook until mixture is slightly thickened.

Fold in turkey meat and serve over rice if desired.

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat.

(It’s best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture.

Just process for about 5 seconds or less.

) Then add bread crumbs, pepper, salt, and spaghetti sauce.

Coat mushroom caps with oil.

Fill mushroom caps with meat mixture.

Cover with foil and bake at 350 about 20 minutes.

Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender.

(Or loosely cover with wax paper and microwave.

)

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.

Cook and stir until mixture begins to thicken.

Pour over chicken wings in baking dish.

Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

Cut tenderloin into ¼-inch slices, cut each slice in half.

Cook noodles as directed on package; drain, reserving cooking water, and keep warm.

Heat oil in a heavy skillet over high heat; add pork, red pepper flakes and ginger.

Cook and stir until pork is done, about 4-5 minutes.

Remove pork and keep warm.

Blend peanut butter, ½ cup reserved cooking water and soy sauce; heat and stir until hot, adding more cooking water, if needed.

Toss cooked pork, noodles, spinach and green onions with peanut sauce.