Recipe 34: Risoles

Ingredients:
250 gr flour
70 gr butter
1 egg
2 pieces of chicken legs
100 gr carrot
50 gr scallions
4 pieces of shallots
2 pieces of garlic
15cc sweet soy-sauce
200 gr bread crumbs, salt.

DIRECTIONS:
1. Mix 1/2 of the egg with flour and butter
2. Form thin layer of squares - for wrappers
3. Remove the bones from the chicken legs, cut into small pieces
4. Skin carrots, boil until half done, and cut into
5. Cut scallions into tiny pieces.
6. Grind shallots and garlic.
7. Heat pan with butter. Put in shallots and garlic.
8. In a couple of minutes, put in chicken
9. Stir a little bit, and put in carrots, scallions. Mix evenly
10. Add salt and pepper to taste, add sweet soy-sauce.
11. Cook until chicken is done.
12. Put 1 spoon of the result above into each square, wrap it
13. Dip it in the 1/2 egg left, pour flour.
14. Heat oil in a pan.
15. Deep fry the risoles on medium heat until golden brown.
16. Serve with hot chili pepper.

Recipes 33: Turkey Burgers

INGREDIENTS:

1/2 medium onion

1 pound lean ground turkey

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

3/4 teaspoon salt

Freshly ground pepper to taste : 4 hamburger buns, preferably whole wheat,1 tablespoon canola oil, or use pan spray

For serving: Sliced tomato, Sliced onion, Iceberg lettuce, Pickles, Sliced red pepper, Ketchup and mustard

DIRECTIONS:

1. Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties – the mixture will be quite moist -- and press the patties into ½-inch thick rounds.

2. Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

Recipes 32: Raspberry Chocolate Frosting

Ingredients:

¾ cup butter at room temperature
¾ cup seedless raspberry jam, can use
black raspberry
3 tablespoons Chambord or other
blackberry liqueur; you may omit this.
1 ¼ cup cocoa
1 ½ pounds confectioner's sugar
¼ to ½ cup half-and-half as needed

DIRECTIONS:
Cream together the butter and the jam and use a flat spatula to get out the lumps now or
else they will never come out later. Add the optional liqueur and cocoa and blend in. Then add
the confectioner's sugar in 3-4 bunches to blend it in slowly.
I use a mixer for all of this but you can mix it by hand if you like. Use the half-and-half, or whole milk, to add in enough liquid to keep the consistency just right. You need to keep the frosting easy enough to spread without making it too runny. Everyone's kitchen seems different to me as far as how much moisture you
will need so keep an eye on this.

Any homemade frosting beats store bought frosting by a mile. And even if you put it on a

cake made from a box mix, the cake will taste great because the frosting is so important. Not
many people make anything like this from scratch so if I take a cake with this frosting to a party I always get rave reviews, "you made this from scratch?!!," etc. And it's really very easy to make.

Recipe 31: Chocolate Cookies

Ingredients:

2 cups white table sugar
4 eggs, scrambled

Melt these two ingredients gently on very low heat so that they don't scald:
¼ cup butter
4 ounces (4 squares) baking chocolate

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped nuts (I use pecans)

½ cup confection sugar for the decoration

DIRECTIONS:
Mix the eggs and the white sugar to combine them well. Then add the melted butter and

chocolate after they cool down a little. Then add the flour, baking powder, nuts and salt and stir
to combine. You may want to use an electric mixer just because this batter gets very stiff. You
don't want to beat the batter hard enough to incorporate air into the batter; you just want to mix it completely.

Chill the batter for a few hours or overnight, so that it will handle easily for the next step.

Roll the dough into small balls of 1 to 2 tablespoons of batter each. Then roll each ball of batter
across a plate dusted with the confection sugar to cover the entire ball.

Place each ball on a greased cookie sheet and bake in a slow oven (300 degrees) for 18-

20 minutes. You need a slow oven because a hot oven would discolor the confection sugar

Recipe 30: Roasted Turkey & Pan Gravy

INGREDIENTS:
12 -to 14-pound turkey
1 3/4 cups Swanson® Chicken Stock
3 tablespoons all-purpose flour




DIRECTIONS:
1. Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.

2. Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.

3. Roast at 325°F. for 3 to 3 1/2 hours or until the thermometer reads 180°F. and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

4. Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.

Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.