DELICIOUS!!!

PREPARATION

1. Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down.
2. Combine the garlic, rosemary, pepper and salt in the work bowl of the food processorwith the steel blade in place, or in blender. Add the oil, processing until
   coarsely chopped.
3. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey.
4. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture.
5. Place on rack in roasting pan.
6. Roast at 350 degrees F for 1.5 to 2 hours until a meat thermometer inserted in the center
   registers 170 degrees F. A long log shape takes less time then a more compact roast.
7. Remove from oven. Let stand 20 min. before removing string.
8. Cut thin slices to serve. Garnish with rosemary and red pepper. Scrap up cooking juices
   from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for
   a gravy if desired.
   
   
   
   
   
   
   

   Sliced Baked Potatos
   For 4 servings you will need:

   • - 4 midium even potatoes
   • - 1 tsp. salt
   • - 2 to 3 Tbsp. melted butter
   • - 2 to 3 Tbsp. chopped fresh herbs such as parsley, chives, thyme or sage or
   • - 2 to 3 tsp. dried herbs of your
     choice
   • - 4 Tbsp. grated Chedar cheese
   • - 1.5 Tbsp. Parmesan cheese

   EASY & TASTY

   
   TIPS:

   You may use caraway seeds or cumin
   in place of herbs, if desired. Use about 1.5 tsb. for 4 large potatoes.

   Good served with:

   Any meat, fish or poultry dishes of as a main dish
   with just a salad.
   

   Preparation:

   
   
   1. Peel potatoes if the skin in tough, otherwise just scrub and rinse
      them.
   2. Cut potatoes into thin slices but not all the way through.
      Use the handle of a spoon to prevent the knife from cutting all the way.
   3. Put potatoes in a baking dish. Fan them slightly.
   4. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
   5. Bake potatoes at 425 degrees F for about 50 min.
   6. Remove from oven. Sprinkle with cheeses.
   7. Bake potatoes for another 10 to 15 min. until lightly browned,
      cheeses are melted and potatoes are soft inside. Check with a fork.
      
      
      

      Chicken Breast

      

      For 4 servings you will need:

      4 large boneless chicken breast halves or8 small
      • 1.5 tsp. salt
      • .25 tsp. black pepper
      • 2 Tbsp. olive or margarine
      • 3 Tbsp. chopped fresh chives or green onions
      • juice of half lime orlemon
      • Tbsp. brandy or cognac, optional
      • 3 Tbsp. chopped parsley
      • tsp. Dijon-style mustard
      • .25 cup chicken broth

      PREPARATION:

      1. Place chiken breast halves between sheets of waxed paper or plastic wrap.
         Pound slightly with mallet. Sprinkle with salt and black pepper.
      2. Heat 1 tablespoon each of oil and butter in large skillet.
      3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer
         or they will be over-cooked and dry. Transfer to warm serving platter.
      4. Add chives or green onion, lime juice and brandy, if used, parlley and mustard
         to pan. Kook 15 seconds, whisking constantly.
      5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
      6. Pour sauce over chicken. Serve immediately.

         Good served with:

         Noodles with tomato sauce, steamed broccoly and a fresh salad.
         

         Bcuresti Chops

         
         For 4 servings you will need:
         • 4 pork chops, about half inch thick, and about 1.5 lbs.
         • 1clove garlic, minced

           Sauce:

         • 2 tsp. oil
         • 4 Tbsp. dry sherry or broth
         • 4 Tbsp. soy sauce
         • 2 Tbsp.brown sugar
         • .25 tsp. crushed red peper
         • 2 tsp cornstarch
         • 2 Tbsp. water

         Tips Boneless pork lion chops can be used. Trim fat and pound to half-quater of an
         inch thickness. Cooking takes only 20 minutes.

         Good served with: Thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers
         and dinners rools. For desert butter cookies and fresh pineapple.

         Preparation:

         1. Trim pork chops of fat.
         2. Heat oil in skillet. Brown chops aon both sides.
         3. Remove and add a little more oil if needed.
         4. Saute garlic for a minute, being careful not to burn it.
         5. Combine oil shery of broth, soy sauce, brown sugar and red peper.
         6. Place chops in skillet. Pour sauce over them. Cover tightly.
         7. Simmer over low heat until chops are tender and cooked through, 30 to 35 min.
            Add a litle water 1 to 2 Tbsp. if needed to kep sauce from cooking down too much. Turn once.
         8. Remove chops to platter. Stir in cornstarch dissolved in water.
            Cook until thickened.
         9. Pour over chops and serve.
         updated 03/20/00