ame from August/September issue of Taste of Home. it's delish! I have
ake legs out of refrigerator add a mixture of dry rub and
gredients together, and add your Turkey and the marinade to your
ne, two or all three of the options listed below:
ot roast the turkey in a oven
round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
nions.
Top with half of the remaining Alfredo sauce and
asure out 4 cups of turkey broth or leftover turkey gravy. If using gravy
s lost any tin-can taste, about 30 minutes.
barbeque grill. Place the turkey, breast-side down, on a
Unroll the turkey thigh. Rub with the mustard,
Wash turkey, discard innards and
her innards from the turkey cavity. Season the
or a 6 pound can of tomatoes I'm really just
eck end of the turkey and smooth down the flap of skin to
Heat 2 tablespoons of butter in large pot. Add
ray. Drizzle with 2 tbsp of the oil, season and toss
ach slice with one tablespoon of mayonnaise.
Layer spinach and