1 : ts Vegetable oil
2 : 1/ oz Turkey liver
1 : c Degreased turkey drippings
3 : tb All-purpose flour
1 : 2/3 c 2% low-fat milk
1/2 : c Evaporated skimmed milk
1 : /2 ts Margarine
1 : ts Rubbed sage
1 : sm Clove garlic, minced
2 : tb Chopped fresh parsley
1 : ts Spicy brown mustard
1/2 : ts Salt
1 : Ripe mango
1/2 : c Orange juice
1 : Clove garlic
1 : ts Soy sauce (Bragg's Aminos
Are : Are also good)
1/4 : ts Curry powder
3 : tb Butter
4 : Shallots -- slivered
1 : ts Dried tarragon
3 : md Smooth-skinned potatoes --
Thinly : Thinly sliced
1/2 : ts Salt
1/8 : ts White pepper
2 : c Fish stock or chicken stock
1 : /2 lb Salmon steaks -- 3/4 to
Inch : Inch thick
1 : Lemon -- thinly sliced
1 : Bay leaf
1 : c Dry white wine
1/4 : lb Bacon slices, cut in
1/2 : -inch pieces
1/2 : sm Cabbage -- cored and
Shredded : Shredded
1 : c Whipping cream
2 : tb Olive oil
3/4 : c Sliced leek; no dark green
-parts : -parts
1 : Clove garlic; minced
4 : ts Flour
1 : cn 2% evaporated milk; (385 mL)
1 : Salmon; ¥(23g)
4 : oz Smoked salmon; shredded
1/4 : c Fresh dill; chopped
2 : tb Lemon juice
1 : ts Grated lemon rind
12 : oz Linguine
0: Melt butter in Bundt pan
1: Remove rolls from cans but do not unroll or separate
2: Preheat oven to 325~F
3: Bake about 25 - 35 minutes or until golden brown
4: To remove from pan, invert immediately on plate, being careful of any leftover butter
5: 11/05 19:57 Patti from Clearwater, Fl
6: Submitted by Patti Anderson, Prodigy F&W Board From Gemini's MASSIVE MealMaster collection at www
7: synapse
8: com/~gemini