8 oz Ground turkey

1/4 c Fresh chopped parsley

1/3 c Matzo meal

1 Egg,lightly beaten

1/8 ts Ground nutmeg

1/2 ts Sal;t

1/8 ts Pepper

Combine turkey, parsley, matzo meal, egg, nutmeg, salt and
pepper.
Chill 2 hours or overnight.
Roll into small balls 1″ in
diameter.
Drop gently into pot of boiling water.
Cover and cook for
5 to 7 minutes or until cooked in center.
Chill and reheat when
needed.
Makes 20 to 24 balls.
To reheat: Cover with foil and place
in a 350 deg.oven

6 Egg whites

1 c Sugar

Red food coloring Pink or red cake crystals -Tools 2 sm
Bowls

lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet
Popsickle sticks Spatula Toothpicks

With an adult’s help, position an oven rack on the lowest shelf,
and preheat oven to 2ooF.
Separate the whites from the yolks of the
eggs into two small bowls.
Make sure there are no yolks in the bowl
of whites.
Rapidly beat the eggs until they form stiff peaks.
Slowly stir spoonfuls of sugar into the whites and continue to beat
until the entire cup of sugar has been added.
the whites should now
form stiff, shiny peaks.
Add tow to three drops of red food
coloring Place a sheet of parchment paper on a cookie sheet.
To
form tongues: Spoon about 3 tablespoons of meringue in the shape of
a tongue onto the parchment paper.
Tongues should be the length of
the popsicle sticks.
Press a popsicle stick gently into the center
of the tongue, leaving about 2″ of stick hanging o Bake about 3
hours or until tongues are completely dry to the touch.
Allow to
cool completely before carefully lifting them off the paper.
Makes
about 12 little lickers.
Sicko serving suggestion: To serve coated
tongues, use a toothpick to spread a thin layer of mucus
(marshmallow topping) down the length of the lickers.
From the
Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

2 Granny Smith,apples,peeled

1 Sweet potato (about 1/2 lb )

Peeled 2 White potatoes (about 3/4 lb

Peeled 2 tb Fresh lemon juice

2 Carrots,peeled

1/4 Lemon, unpeeled

1/2 c Golden raisins

6 tb Margarine, melted

1/4 c Frozen juice concentrate

Thawed 1 ts Salt

2 ts Cinnamon

3/4 c Sugar

1/4 c Matzo meal

Preheat oven to 350 deg.
Grease 8″x8″x2″ baking dish, or 2 1/2
quart baking dish.
Cut apples and potatoes in chunks.
Grate in food
processor fitted with grater blade.
Transfer to large bowl and stir
in lemon juice.
Change to steel chopping blade (no need to wash
bowl).
Cut carrots and lemon into chunks and chop finely.
Add to
apple potato mixture.
Stir in raisins, 3 tablespoons of melted
margarine, orange juice concentrate, salt, cinnamon, sugar and
matzo meal and mix well.
Transfer to prepared baking dish and
drizzle remaining margarine over.
Bake in preheated oven for 1 hour
or until browned and firm in center.
Makes 8 to 10 servings.
NOTE:
For pancakes,drop spoonfuls of mixture into 1/4″ deep hot oil.
Flatten slightly and fry until crisp and browned on both sides.
~–

Turkey Butter, melted Kahlua Apricot preserves Preheat oven to
450 degrees.
Rub cleaned turkey with unsalted shortening or butter.
Cover the bird with a piece of cheesecloth soaked in melted,
unsalted butter.
Reduce the heat to 350 and place turkey in oven.
Make glaze of equal parts Kahlua and apricot preserves.
Sounds
weird, but it is delicious.
Baste turkey with glaze right over the
top of the cheesecloth.
(The taste actually permeates the meat.)
Peel the cloth off before presentation (bird is a dark, rich brown)
and serve w/ sauce.
Vicki’s notes: * The basic technique is from
“Joy of Cooking,” although Rombauer says to put it on a rack.
The
glaze is from the Kahlua company.
* The only time I used pop-up
indicators is when I was given turkeys that had them.
I ignored the
indicator –> used standard cooking chart for weight (should be
on turkey).
You know how the turkey keeps cooking even when it’s
not in the oven? Sure enough, after he had been out of oven long
enough to serve, the indicator FINALLY popped up!

4 Cups Pearly Everlasting — (White) 1 oz

3 Cups Pine Needles Green 1-1/2 oz

2 Cups Cockscomb flowers — (Dyed Red) 1-1/4 oz

2 Cups Pine Cones - White Spruce 2 oz

1 Cup Cinnamon Sticks — (1-inch) 2-3/4 oz

1 Cup Curly Pods — (Natural) 1 oz

1 Cup Hibiscus Flowers - Whole 1-1/2 oz

1 Cup Noble Fir Cone Scales 3/4 oz

1 Cup Pine Cones - Birch 1 oz

1 Cup Pine Cones - Hemlock 3/4 oz

1 Cup Rose Hips - Whole 4 oz

1 Cup Velvet Flowers — (Xmas Red) 1/2 oz

1/2 Cup Cellulose Fiber Fixative 2 oz

1/2 Cup Cloves - Whole 1-3/4 oz

OIL: Christmas with Vanilla

Blend all and bag.

Posted To Fabfood Buster 2.0 <melizajane@aol.com>

—–PATTI - VDRJ67A—–
36 ounces Unsweet apple juice concent
– thaw, undiluted

5 cups Water

4 cups Vodka — can use water instea

1/2 cup Lime juice

1/2 gallon Lime sherbet — softened

8 cups Club soda — chilled

Combine apple juice, water, vodka, and lime juice in a large
bowl.
Cover and chill.
Just before serving, spoon sherbet into a
large punch bowl; slowly pour apple juice mixture and club soda
over sherbet, stirring gently.