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*You can easily substitute chicken in this recipe.

3 cups shredded cooked turkey
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 ounce) salsa

1. Preheat your oven to 350 degrees F. In a large bowl, combine turkey, sour cream, shredded cheese and salt.
2. Heat oil in an 8 to 10-inch skillet over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture. Roll up and arrange side by side, seam side down, in a 13×9 baking dish. Pour salsa over top.
4. Bake for about 20 minutes, until heated through.
5. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

Serves 6

6-8 oz. crab meat, fresh, thawed or canned
1 (10 oz.) package frozen whole spinach
3 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1/2 teaspoon salt
1 pinch white pepper
1 pinch ground nutmeg
2 cups chicken broth
2 cups dairy cream

Cut crab into bite-size pieces (reserve liquid). Cook spinach slightly, drain and chop coarsely. Melt butter in a large pot. Add onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab meat and spinach. Cook until heated through. Makes 4 to 6 servings.

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2 ounces vodka
1/2 ounce cranberry liqueur or 2 ounces cranberry juice
Fresh cranberries for garnish

Pour the first two ingredients into a cocktail shaker or mixing glass with 2 ice cubes. Shake for 10 seconds and strain into a chilled martini glass.

Float 2-3 cranberries in the glass for garnish.

1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
salt
4 sprigs cilantro
water

Chop the garlic in a food processor. Add the onion and pulse to chop. Transfer to a strainer and rinse with cool water.
Remove the husks from the tomatillos. Rinse. Quarter. Place the tomatillos and chili peppers in the food processor. Pulse to mince finely. Add the cilantro and pulse again to combine. Stir the onions and tomatillos together. Add sugar and salt to taste.
This salsa keeps less than 8 hours. Add water if the salsa thickens before being used.

Makes: 2 Cups

Fresh peppers can be roasted directly on a gas burner, grill or under the broiler. If you use the broiler you’ll need to turn the peppers periodically to get them evenly blackened. Cook until charred all over and then transfer to a plastic zip top bag to sweat. Seal the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips. Do not place under running water to peel or you will lose flavor as the oils wash off.

6 oz Fresh brewed coffee
2 tablespoons Chocolate syrup
1 tablespoons Maraschino cherry juice
Whipped cream
Shaved chocolate or chocolate chips
Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Nice and simple!