Turkey Croquettes

Ingredients: 2 Cups leftover chopped, cooked turkey 1 Cup leftover stuffing 1 Small onion, finely chopped 2 Eggs, beaten 2 Tablespoons chopped Parsley 1/4 Teaspoon Thyme 1/8 Teaspoon Pepper 1/3 Cup Seasoned dry bread crumbs 1 Tablespoon Butter or Margerine, melted

Directions: Heat oven to 400°F and lightly grease a baking sheet. In a medium bowl, combine all the ingredients except the bread crumbs and butter or margerine. Shape into 8 patties. With bread crumbs on a plate, coat both sides of each patty. Place patties on a baking sheet and drizzle with butter or margerine. Bake 10 minutes and turn over using a spatula and then bake an additional 10 minutes. Serve on a hamburger bun with sliced onion and tomato if you like.

Standing Rib Roast

Ingredients: 1 tablespoon lemon pepper seasoning 1 tablespoon paprika 1 teaspoons dried, crushed rosemary or italian seasoning 1 1/2 teaspoons garlic salt 1/2 teaspoon ceyenne pepper 1 (6-7 pound) standing beef rib roast 2 cups boiling water 1 teaspoon beef bouillion granules 1 teaspoon cornstach mixed into 2 tablespoons cold water

Directions: Combine spices and rub on the outside of the roast, spreading evenly. Place the roast fat side up in a roasting pan. Insert a meat thermometer. Bake, uncovered at 350°F until roast reaches desired doneness. Allow 25 minutes per pound for rare (140°), 30 minutes per pound for well done (170°). Remove to a warm serving platter and let stand for 10-15 minutes before carving. Pour juices into a glass measuring cup and skim off the fat. Add boiling water and beef bouillion granules to the pan, stirring to remove the browned bits of meat. Stir in reserved juices and cornstarch/water mixture. Simmer, stirring with a whisk, for a few minutes until thickened and serve in a gravy boat with the roast. Yeild: 10-12 servings

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