1 cup = 8 oz. (ounces) = 16 Tbsp (tablespoon) = 48 tsp (teaspoon) = 237 ml (milliliter)

3/4 cup = 6 oz. = 12 Tbsp = 36 tsp = 177 ml

2/3 cup = 5 1/3 oz. = 10.6 Tbsp = 32 tsp = 158 ml

1/2 cup = 4 oz. = 8 Tbsp = 24 tsp = 118 ml

1/3 cup = 2 2/3 oz.  = 5.3 Tbsp = 16 tsp = 79 ml

1/4 cup = 2 oz. = 4 Tbsp = 12 tsp = 59 ml

1/8 cup = 1 oz. = 2 Tbsp = 6 tsp = 30 ml

1/16 cup = 1/2 oz. = 1 Tbsp = 3 tsp = 15 ml

Do use an unserrated blade to cut, as a serrated blade it will tear the flesh

1. Remove the legs holding the tip ot the drum stick with one hand, slice down through the skin between the leg and breast. Pull the leg away from the breast. Insert knife at joint, and cut to remove the leg.  Repeat other side.
2. Separate drumstick from each thigh, cutting thru joint.
3. Slice the thigh meat from the bone to remove.
4. Cut thigh meat into pieces of desired thickness and place on serving dish with other meat.
5. Carefully place the knife horizontally at the bottom curve of the bird’s breast, and slice in toward the rib cage.  Slice again down alongside the rib cage at the top. 
6. Cut vertically through the breast meat to create medallion slices, being careful to preserve some of the skin on each side of the breast.  Reomve the breast in one piece and cut into slices of desired thickness.
7. Place the knife at the first wing joint, insert the knife point, and twist it to serve the wing.  Repeat with the other wing.

This dish makes 8 servings

2 organes

2 lemons

4 cloves garlic, minced

1/4 cup of olive oil

1/2 teaspoon of black pepper

1 turkey breast half, bone in (about 3 1/4 lbs.)  if you are making this for a bigger turkey adjust the ingredients to your taste.

Squeeze organes and lemons to each yield 1/2 cup juices.

Place in large bowl and add the remaining ingredients.

Place turkey breast in pan and coat with mixture; turning bird to marinade.  Cover and chill at least 2 hours or overnight.

Heat oven to 425 degrees - Remove turkey to  rack set in roasting pan; reserve marinade.  Roast turkey for 20 minutes; reduce oven temp to 350 degrees - Roast for 1 hour more or until juices run clear when pierced with fork.

Insert thermometer not touching bone - should reach 170 degrees.

While roasting, brush every 20 minutes with remaining marinade.

1 large head cauliflower, cut into medium florets

2/3 cup reduced sodium chicken broth

1 teaspoon dried tarragon

1/2 teaspoon of pepper

2/3 cup 2% evaporated milk (you can also use whole milk for a creamier mix)

Put cauliflower and chicken broth in a 5 1/2 quart dutch oven. Cover and turn burner on high.  Steam unitl cauliflower is tender and broth has just about evaporated, usually about 10 -12 minutes.

Put cauliflower in a blender, add tarragon, pepper and blend.

Add evaporated milk, stopping blender once or twice to stir the mixture - use rubber spatula!

Continue this until puree is silky smooth.

Can store cauliflower puree up to 3 days in fridge - rewarm in microwave.

Only 46 calories!

1/2 cup pure pumpkin from a 15 -ounce can
1/2 teaspoon of each of ground ginger and cinnamon
1/2 cup of dark brown sugar
2 cups whole evaporated milk (you can also use 2% milk but not skim)
1 large egg, plus 2 large yolks
Bring a quart of water to boil.  Set aside 8 six ounce custard cups or ramekins in square pan or 2 pans.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters - usually 3-4 minutes.   Whisk in sugar, milk, bring to a simmer.

In a medium bowl whisk egg and yolks, gradually whish hot pumpkin mixture into eggs, then pour into custard cups.  Set pan in oven carefully pour hot water in pans halfway up sides of cups.  Bake until custards are set - about 30 minutes.

Once done remove cups from pans and cool slightly.  Tear off pieces of plastic wrap and press directly over custards to keep skin from forming, refrigerate 2 hours before serving or can stay in fridge up to 3 days.

To serve, top with whipped cream and crystallized sugar or ginger.

 Enjoy and Happy Thanksgiving!

Ingredients:

3 cups of cucumber,
   peeled and sliced
   1/4-inch thick
3 cups of tomatoes,
   halved and sliced
   1/4-inch thick
1 cup of onion, sliced
   1/4-inch thick
1/2 cup of feta cheese,
   crumbled up
2 tbsps. of olives, cut
   in 1/4 pieces the long
   way (any kind you like)
2 tbsps. of extra virgin
   olive oil
1/2 tsp. of kosher salt
   (cooking salt)
1/2 tsp. of dried oregano
   (optional)
1/8 tsp. of ground pepper

Directions:

Arrange alternating slices of tomato and cucumber
in a large platter, until platter is full.  Scatter onions
over the top of the tomato and cucumber.  Sprinkle
the crumbled feta cheese all over the platter, then
scatter the olives over the top of everything.
Drizzle all over the top with the olive oil and sprinkle
with the spices of your choice and enjoy.

Ingredients:

2/3 cup of sugar
4 tbsps. of all-purpose
   flour
3 large eggs
1 1/3 cups of milk
2 tsps. of vanilla extract
1/4 tsp. of salt (optional)
1 banana, skin removed
   and cut in 4 pieces
8 vanilla wafers
1 tbsp. of butter, cut
   into little pieces
1 tbsp. of sugar and or
   cinnamon for topping

Directions:

In a blender, blend together the 2/3 cup of sugar,
the flour, eggs, milk, vanilla extract, bananas and
salt (if you are using it), until the mixture is smooth.
Arrange the vanilla wafers in the bottom of a
buttered 6 cup oven-proof baking dish.  Carefully
pour the pudding mixture over the wafers (its okay
if the wafers float to the top). 

Bake in center of a
preheated 400*, oven for 40 minutes or until the
top is puffed and springy to the touch.  Sprinkle
the top with the sugar/cinnamon mix, dot with the
butter pieces and place pudding under the broiler,
about 3-inches away from the flame, for about 2
to 3 minutes or until lightly browned.  Cool before
serving, the kids will love it.

Ingredients:

8 fresh peaches, skin
removed and sliced
1 pint of blueberries
3 tbsps. of all-purpose
flour
1 cup of sugar
1 tsp. of cinnamon
2 refrigerated pie crusts

Directions:

Preheat oven to 425*. Put the peaches and the
blueberries into a large mixing bowl. Add the flour,
cinnamon and sugar and gently mix well. Place 1
of the pie crusts into a 9-inch pie pan, spoon in
the fruit filling and put the other crust on top.
Crimp the edges of the crusts and make vents on
the top for the steam to escape. Brush the top
with a little milk and sprinkle with some cinnamon
and sugar. Bake for 45 minutes until lightly
browned and enjoy. You can serve warm or cold.

Ingredients:

3 tbsps. of garlic, minced
1 /4 cup of fresh basil,
chopped
1/2 cup of parmesan
cheese, shredded
2 tbsps. extra virgin olive
oil
1/2 cup of olive oil
1/4 tsp. of ground pepper
5 fresh ripe tomatoes
1/4 cup of balsamic vinegar
Crusty Italian Bread, cut
into 1-inch to 1 1/4-inch
slices, enough for 2 or 3
slices per person.

Directions:

Sauté the garlic in the 2 tbsp. of extra virgin olive oil,
for about 2 minutes on a medium heat, until light brown.
Place in a 2-quart serving bowl to cool.
Dice tomatoes and add them to the bowl, along with
the chopped basil.
Gently mix in the olive oil, balsamic vinegar, shredded
parmesan cheese and pepper. After all is mixed well,
spoon out the mixture onto the slices of bread and
serve at room temperature or chill for 1 hour before
serving. Enjoy any time.

Ingredients:

2 1/2 cups of all-purpose
flour
2 tbsps. of sugar
1/2 tsp. of salt (optional)
2 tsps. of baking powder
1 cup of vegetable
shortening
1 egg, slightly beaten
4 tbsps. of milk
Fruits of your choice

Topping:
3/4 cup of sugar
3 tbsps. of butter
3 tbsps. of all-purpose
flour
1 tbsp. of cinnamon

Directions:

Mix the dry ingredients, into a large bowl. Blend
in the vegetable shortening until coarse. Add egg
and milk. Dump the mixture into an ungreased
9 x 13-inch pan and pat gently into place. Cover
with the fruit slices, of your choice.
Blend the topping ingredients, sprinkle on top of
the fruit. Bake in a preheated oven at 400*, until
the fruit is done, about 30 minutes and the topping
is light brown in color.