Recipes

Great for Thanksgiving, Christmas and that all to be remembered Y2K-New Year’s Eve Bash. These are the recipes that you will be remembered for. Recipes created by Karen Kallet, the author of “When I Cook, They Run.”

This is truly a holiday meal to define all miserable meals. Serve this meal and all your cooking requests will be gone by the millenium. It can be served in any order. There is salad and desert mixed. There is soup and vegetables. The real show stopper is the Oh! Turkey? Oh my, what a miserable meal!

Critics choice rating — 5
This mock turkey is your definitive statement for the Holiday. I don’t want to cook, it takes to much time and it costs too much. So don’t come back!

1 can Luncheon meat product

2 Chicken Legs

2 chicken wings
Bake the chicken legs and wings in a 350 degree oven for 40 minutes. Let cool. Open the Luncheon meat can and place the Luncheon meat product on a baking tray. This will become the body of the turkey. Attach the cooked chicken legs and wings with tooth picks to the luncheon meat body. Heat in the oven on 350 for an additional 15 minutes.

Serving suggestions: Garnish as you would your regular thanksgiving/ holiday bird on the large platter. The size looks miniature compared to a real bird. It is a real dinner stopper. Mix up the wings and legs to the bird looks like it has a leg and a wing on each side. You will have fun with this recipe. Makes 6-8 servings

Critics choice rating — 3
This dish is very orange and thick. The taste is not too bad; it’s the look that will get them.

2 cans yams in syrup

3 cups water

1 lb. cubed turkey breast
In a pot, mix the yams with syrup with the water and boil for 10 minutes. Cut the turkey into cubes and place in the pot and boil for 45 minutes. Serve immediately.

Serving suggestions: For a fall look, accent this dish with things that are green and brown--such as avocado and raisins--for a fall look. In winter, add marshmallows to the top of each bowl. This will make the soup very sweet. Makes 6-8 servings

Critics choice rating — 3
This dish is salad and dessert all in one. It is an especially easy salad because it doesn’t need a dressing. The frosting from the cake takes care of that.

1 store-bought frosted birthday cake

1 head lettuce

1 pkg. cherry tomatoes
Cut the cake into 2-inch squares, and set aside. Tear the lettuce and place it in a large salad bowl. Add cherry tomatoes, and mix well. Carefully fold in the squares and serve.

Hints: Try not to mash the cake so that it cannot be identified as cake and frosting. Freezing the cake will make it easier to cut it into squares. Makes 6-10 servings

Critics choice — 2
This dish smells interesting, to say the least. Take note of what your guests smell first. Some smell the liver while others notice the marshmallows. Either way, once they see the combination they usually leave this dish alone.

1 pkg. frozen vegetables, such as Italian or Chinese

1 cup marshmallows

1 can liver pate

1 can frozen lemonade
Preheat oven to 400 degrees. Place the frozen vegetables in a large baking pan. Add the liver pate and the marshmallows and mix well until the mixture is brownish in color. Pour the undiluted lemonade over the mixture and bake for 20 minutes.

Hints: Be sure not to thaw the vegetables. Do not dilute the lemonade, but use it straight from the can. Makes 4-6 servings

Critics choice — 5
This dish has an all-white theme. The finer you chop the mix-ins, the more of a surprise they will be.

1 cup instant mashed potato mix

1 can water chestnuts, drained

1 medium onion, cubed

2 tablespoons white horseradish

4 radishes, peeled and finely chopped
Follow the directions on the mashed potato box. When they are done, mix in the water chestnuts, onion, horseradish, and radishes. Mix well and serve.

Hints: This bites and crunches from the very first spoonful. Keeping the recipe all in white in very important for the surprise element. You can also reserve some plain mashed potatoes to frost the top of the dish and prevent your guest from guessing the surprise.

Enjoy and eat out often!