1 cup tomato ketchup

3/4 cup freshly grated Parmesan cheese

2 Tbsp tomato paste

1 Tbsp each dried basil and oregano

2 eggs, beaten

1 small onion, minced

4 cloves garlic, minced

2 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1/2 cup fresh bread crumbs

1 1/2 lb lean ground turkey (or chicken)

1. Preheat oven to 350F.
2. Stir ketchup with cheese, tomato paste, basil and oregano; divide mixture in half. Combine one half with eggs, onion, garlic, Worcestershire, salt and pepper. Stir in bread crumbs. Crumble meat into same bowl and toss gently until evenly combined.
3. Press meat mixture gently into a greaased 8×4″ loaf pan. Spread remaining ketchup mixture evenly over top.
4. Bake for 50 to 60 minutes (or until thermometer registers 185F). Let rest in pan for 5 minujtes; drain off any liquid.
5. Serve thickly sliced.

Avocado Dessert

2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder
Special equipment: an ice cream maker

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

Praline Pecans with Buttermilk

Makes About 4 Cups

2 c. sugar

1 c. buttermilk

1 tsp. baking soda

Ice Water on hand

2 T. butter

4 - 4 1/2 cups pecan halves

Using a 6 quart saucepan- cook 1st three ingredients on medium-high heat to 234° to 240° degrees soft-ball candy stage. When a small quantity of syrup is dropped in ice water- it forms a ball that keeps its shape - but when removed from the water- it will flattens out by itself. Stir frequently to prevent burning. As pralines cooks- it turns a golden brown. Remove from heat, and stir butter in . Add pecans ñ stir to coat all nuts. Cover counter with wax paper- pour pecans onto it. Immediately separate pecans. Let cool.

Pralines Amaretto
1 1/2 c. brown sugar

1 1/2 c. white sugar

3 T light corn syrup

1 c. milk

1 t. vanilla or use Amaretto

1 1/2 c. pecans, broken into pieces

Cook sugars, milk and corn syrup to soft ball stage 234° F on a candy thermometer. Stir in vanilla and nuts. Drop by spoonfuls onto waxed paper. Allow pralines to harden.

1 box ( l lb.) light brown sugar
1 tbs. butter
1/8 tsp salt
3/4 cup evaporated milk
2 cups pecan halves (1/2 lb.)

Mix sugar, salt, milk and butter in a 2 quart saucepan. Cook and stir over low heat until sugar dissolves. Add pecans, cook over medium fire to soft ball stage (234 degrees), stirring constantly. Remove from fire, still stirring for 5 minutes. Drop rapidly on foil or greased sheet.

Joghurt and Chicken Potjie

Marinade :

Marinade :

500 ml Natural Yoghurt
500 ml Dry White Wine
10 ml dried Thyme
10 ml Grated Lemon Peel
5 ml Fresh Ground Black Pepper
3 Bay Leaves
5 ml Dried Tarragon

Ingredients :

1 Large Onion ( Finely Chopped )
2 kg Chicken Pieces
2 Green peppers
300 g Carrots ( Peeled and Sliced )
6 Large Potatoes ( Peeled and quartered )
100 g Dried Apricots
200 g Green Beans ( Sliced )
150 g Fresh Mushroom ( Sliced )
Salt to Taste
1 Packet Creamy Mushroom Soup Powder ( If Required )

Directions

Mix all the marinade ingredients , pour over the chicken and marinade for 6 – 8 Hours .
Heat the pot to very hot . Remove the chicken from the marinade and fry a few pieces at a time with the pepper until golden brown .Arrange the Carrots , Potatoes , Apricots , Green Beans , and mushrooms in layers on top of the meat . Sprinkle them with salt and add the marinade . Replace the lid and simmer slowly for two hours . Should the potjie render to much liquid , it can be thickened with the mushroom soup powder . Mix the soup powder with the gavy and allow to simmer for another 15 minutes .

Serves 6 – 8 People