My Turkey Stuffing

1 bag seasoned bread stuffing (I prefer Pepperidge Farm)
1 box Uncle Ben's long grain and wild rice mix
1 medium onion
1 cup celery
1/4 cup butter
1-2 cups hot water with chicken bouillon or use chicken broth
1 tsp sage
1 tsp salt

Cook rice according to package directions.  Saute onion and celery in butter.  Add remaining ingredients.  Mix lightly and stuff into washed and dried turkey cavities.

For a variation, you could add mushrooms, 1 lb pork shoulder.  If so, lighten the mixture by adding 3 or 4 eggs beaten and tossed in when you mix all ingredients together.

Potato Rolls

To 2 cups boiling water add:

1/4 c. instant mashed potatoes
1/2 c. sugar
1 1/2 t. salt
1/2 c. butter
1 egg


Add 1 oz. yeast and then 6 cups white flour.
Beat well after each cup added until too thick
for beaters.  Add in remaining flour by hand.
Riase the dough twice.'
Form rolls and raise again.
Bake @ 425 degrees F. about 10 minutes.

Makes about 3 dozen depending on size.

Wellesley Coffee Cake

1 c. butter, softened
2 C. sugar
2 eggs 1 c. sour cream
1/2 vanilla
1/2 t. almond extract
2 c. sifted flour
 1 t. baking powder
1/4 t. salt

FILLING:

4 t. sugar
1 c chopped pecans
1 t. cinnamon

Preheat oven to 350 degrees.
Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.
Add sour cream, vanilla and almond extract; beat well.  Combine flour, baking powder and salt.
Add to mixture and beat.
In separate bowl, combine sugar, pecans and cinnamon for filling.
Place one third of batter in well-greased and floured tube pan or bundt pan.
Sprinkle with three-quarters of filling mixture.  Spoon in rest of batter and sprinkle with remaining
filling.  Bake 1 hour.

Heirloom Tomatoes with Blue Cheese dressing

3 pounds heirloom tomatoes
kosher salt and freshly ground black pepper
1/2 pound Roquefort cheese, divided
1 cup mayonnaise
1/3 cup cream
2 t. tarragon wine vinegar
2 T. chopped fresh flat-leaf parsley

Slice tomatoes and sprinkle with salt and pepper.

Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.

Yummy dressing!

Pork Sate with Peanut-Mirin Sauce

PORK

2 t. grated lime rind
2 T/ fresh lime juice
1 T. peanut butter
2 t. sugar
2 t. fish sauce
1/2 t. curry powder
1/4 t. salt
1/4 t. ground coriander
2 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 16(4-inch-long)strips

SAUCE

1 1/2 T. sugar
1 T. chopped fresh cilantro
2 T. seasoned rice vinegar
2 T. mirin(sweet rice wine)
1 t. fish sauce
1 serrano chile, seeded and finely chopped
1 T. dry-roasted peanuts, chopped

Remaining ingredient:

Cooking spray

1)Prepare grill to medium-high heat.
2)To prepare pork, comvine first 9 ingredients in a medium bowl, stirring until smooth.
Add pork to bow; toss well to coat.  Let stand at room remperature 15 minutes.
3)Thead 2 pork pieces lengthwise onto eachof 8(12-inch) skewers.  Pleace skewers on a grill rack
with cooking spray;grill 3 minutes on each side until done.  Serve with sauce.

(from Pam Klampe)

Pasta Primavera

1/2 stick butter
1 med. onion
1 large clove garlic, minced
1 lb. thin asparagus cut diagonally into 1/4 "slics
1/2 lb. mushrooms, thinly sliced
6 oz cauliflower flowerets
1 small carrot cut diagonally into 1/8"slices
1 medium zucchini cut into 1/4 " rounds
1 c. cream
1/2 c. chicken stock
2 T. chopped fresh basil or
2 t. dried
1 c. prosciutto or cooked ham, chopped
1 lb. fettucini or linguini
1 c. grated parmesan cheese

In WOK or large skillet over medium heat, melt butter and saaute onion and galic until onion is softened, about 2 minutes. Mix the asparagus, mushrooms, cauliflower, zucchini and carrot;stir fry 2 minutes. (At this point, remove several pieces of asparagustips. mushrooms and zucchini and reserve for garnish.)
Increase heat to high. Add cream, stock and basil;allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion; cook 1 minutes more. Season to taste with salt and pepper.
Add pasta andcheese, tossinguntil thoroughly combined and pasta is heated through. Serve immediately with a side dish of extra parmesan cheese, Garnish with reserved vegetables. Serves 4 for dinner