1 lb turkey scallopini

1/4 cup vegetable oil

1/4 cup honey

2 tbsp dijon mustard

2 tbsp lemon juice

1 clove garlic, minced

1/4 tsp dried thyme

salt and pepper, to taste

Combine all ingredients except turkey. Brush on turkey scallopini. Grill over medium heat 2-4 minutes each side or until no longer pink in centre. As an alternative, the turkey can be pan-fried in 1 tbsp vegetable oil for approximately 2 minutes each side.

Quiche Lorraine

1 prepared 9-inch single pie crust

12 slices grilled crisp bacon, chopped

1 cup Swiss cheese, grated

1/3 cup finely chopped onion

4 eggs

2 cups light cream

3/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 425°F. Place crisp bacon, Swiss cheese and onion in pastry shell. In a medium bowl, beat together eggs, cream, salt and pepper.

Pour egg mixture into pastry shell. Bake for 15 minutes, then reduce temperature to 325°F and bake an additional 25 minutes. Use the toothpick test. When the toothpick comes out clean the quiche is ready.

Allow to cool slightly before serving. Serve with a salad of your choice.

Saucy Salad

1/4 cup hazelnuts

1/2 cup extra virgin olive oil

2 Tbsp. balsamic vinegar

1 tsp. dijon-style mustard

1 tsp. honey

1 clove garlic, minced

1 shallot, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 head butter lettuce, washed and torn into bite-size pieces

1 cup strawberries

1/4 cup goat cheese, crumbled

Preheat oven to 35°F. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes. Put nuts in a clean kitchen towel and rub vigorously to remove skins. (Don’t worry if not all of the skins come off.)

In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper. Gently wash, hull, and cut strawberries into quarters.

In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly. Pile high onto salad plates and top with goat cheese. Serve immediately.

Note: Dressing can be made in advance and refrigerated.

Mama’s Mimosas

Orange Juice

Champagne

Orange slice

1 shot Grand Marnier Liqueur (optional)

Fill champagne flute or glass about 1/4 full with orange juice. Add champagne to fill the glass. Place orange slice on the rim of the glass for garnish. Serve.

Lightly Lemon

1 stick butter

1 1/4 c. flour

1/2 c. walnuts, crushed fine

8 oz. cream cheese

1 c. confectioners’ sugar

1 c. Cool Whip

2 boxes instant lemon pudding

3 c. milk

Mix flour, butter and walnuts. Spread in 9”x13” pan. Bake at 350°F for 20-25 minutes. Let cool. Beat cream cheese with confectioners’ sugar, fold in 1 cup Cool Whip. Spread on crust. Make pudding with milk. Spread over first layer. Cover with Cool Whip. Chill for 3 hours.

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