Ingredients are :
1 loaf (16 inches long) Italian bread

1 med. avocado, mashed

1 tbsp. lemon juice

1 tbsp. mayonnaise

1/2 tsp. salt

1/4 tsp. hot pepper sauce

1 clove garlic, minced

8 oz. cooked turkey meat

7 oz. sliced Monterey Jack cheese

2 med. tomatoes, sliced

1/4 c. chopped scallion

1 (4 oz.) can sliced green chilies,

drained and cut into strips

12 pitted ripe olives, sliced

(optional)

And the recipe is
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning. Repeat with rest of bread. In a small bowl, mash avocado with lemon juice, mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each. Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished with olives.

Ingredients are :19 shell macaroni

20 lbs. turkey, diced

12 c. diced celery

20 c. grapes (green)

6 tsp. onion

4 pts. cream, whipped

3 1/2 qts. Miracle Whip

2 bottles French dressing

1 1/2 c. sugar

Salt and pepper to taste

4 c. slivered almonds

And the recipe is Sprinkle almonds on top.

Ingredients are :9 lb. bread cubes

1 1/3 c. turkey drippings

1 c. celery

2/3 c. onion

2 tbsp. salt

1 1/4 tsp. pepper

1 1/4 tsp. thyme

2 1/2 tbsp. poultry seasoning

2 qts. turkey broth

13 lbs. cooked turkey

2 1/2 c. margarine

1 qt plus 1/2 c. flour

2 tbsp. salt

1 1/2 gallons turkey broth

And the recipe is Combine bread, drippings, and seasonings; toss to mix. Add broth to moisten slightly; blend thoroughly. Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12×20). Spread 1 1/2 quarts turkey on top of dressing. Add another layer of dressing and turkey. Cover each pan tightly and bake at 350 degrees for 1 hour. Melt margarine; stir in flour and salt. Gradually stir in broth. Cook until thickened. Pour 2 quarts gravy over each pan. Bake at 250 degrees uncovered about 15 minutes before serving.

Ingredients are : 2 tablespoons Cooking oil
1 package Fresh ground turkey
Onion, medium — chopped
Green pepper — chopped
2 1/2 cups Chicken broth
1 package Elbow macaroni-7 oz uncooked
1 can Tomato sauce 15 oz.
1 tablespoon Vinegar
1 1/2 teaspoons Sugar
1 teaspoon Chili powder
1 teaspoon Garlic salt
1/4 cup Grated parmesan cheese
2 tablespoons Grated parmesan cheese
1 tablespoon Parsley
And the recipe is
Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins.
Salt and pepper to taste. Sprinkle rest of cheese on and serve.

Ingredients are : MAINPOUL.ZIP
1 – l 1/4 lb pkg fresh ground
And the recipe is

oil 1 – medium onion chopped 1 – cup chopped green pepper or celery 2 1/2 – cups chicken broth 1 – 7 oz pkg uncooked elbow macaroni 1 – 15 oz can tomato sauce 2 – Tbsp vinegar 1 1/2 – tsp sugar 1 – tsp EACH:chili powder and garlic salt 6 – Tbsp, divided, grated Parmesan cheese 1 1/2 – Tbsp snipped parsley
Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green pepper until meat is no longer pink; drain, reserving juices. Set aside. Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley. Makes 8 servings. Converted by MMCONV vers.
1.40

Ingredients are : 2 Chickens (3-1/2 to 4 lbs ea)
2 cups Low-sodium chicken broth — cut up
Salt and pepper — as desired
2 Bay leaves
1/3 cup Cooking oil
1/2 pound Bacon — cut into 1/2-in cube
2 medium Onions
1/2 pound Mushrooms — sliced
peeled and roughly diced
1/4 cup Brandy
2 medium Carrots — roughly diced
1/4 cup Milk
1 Celery stalk — roughly sliced
1/4 cup Cream
1 tablespoon Minced garlic
1 tablespoon Chopped fresh tarragon
4 tablespoons All-purpose flour
And the recipe is
PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.

Ingredients are : 1 Free-range chicken (4 lb)

8 ounces Small spring carrots
1 Bay leaf
8 ounces Small onions (pickling size)
Salt — black pepper
8 ounces Button mushrooms
1/4 pint White burgundy
I oz butter
2 large Egg yolks
1 Long branch tarragon or
1/2 pint Double cream
1 Sprig each thyme, rosemary
And the recipe is Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.

Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.

Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
Pour imme- diately over the chicken and serve without delay.

The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

Ingredients are : 2 tablespoons Butter — sweet
Salt — to taste
1 Onion, large — chopped
Pepper — to taste
3 tablespoons Paprika
1/4 teaspoon Marjoram
3 tablespoons Oil
1 cup Chicken stock
1 Chicken — 4 lb
2 tablespoons Sour cream
1 Pepper — green bell
3 tablespoons Cream — heavy
1 Pepper — red bell
1 tablespoon Parsley — fresh
4 Tomato — large
Approx. Cook Time: 1:00 Melt
And the recipe is
butter in a large Dutch oven over medium-low heat. Add the onion and saute

Ingredients are : 1 cup dried beans
4 cups boiling water
1 pound beef stew meat — cut in 1″ cubes
2 tablespoons oil
1 large onion — chopped coarsely
2 large potatoes — pared & cubed
3 ribs celery — cut in 1″ slices
3 medium carrots — pared & sliced
1 cup corn — fresh or frozen
1 teaspoon curry powder or Berbere
1 1/2 teaspoons salt
1 cup boiling water
1/2 pound brussel sprouts — fresh or frozen
And the recipe is Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes.

Ingredients are : 11 pounds (4 Med) Cut Up Fryers
4 quarts Cold Water
3 tablespoons Parsley Flakes
4 Med Carrots — Peeled &Chopped
4 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Basil
And the recipe is
Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months.

Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.