(This article is sponsored by Milan Restaurant)

Spicy Potato Pancakes
A delicious breakfast dish

INGREDIENTS:
2 cups mashed sweet potatoes
1/2 cup grated crisp pear,  or crisp apple
3 tablespoons grated onion
1 teaspoon salt
1 teaspoon fresh-ground pepper
1/4 cup all-purpose flour
1/4 teaspoon ground cloves
1 teaspoon dried thyme leaves, crushed

1 teaspoon garam masala
2 tablespoons vegetable oil


DIRECTIONS:
Place all ingredients except the oil in a large bowl and mix together. Heat 2 teaspoons of the vegetable oil in a 10-inch nonstick skillet on medium heat. Pat 1/4 cup of the potato mixture into a 3-inch pancake and place into the hot pan, 3 pancakes at a time. Cook until golden -- about 5 minutes. Flip the pancakes and continue to cook until golden brown -- about 3 more minutes. Repeat until all of the mixture is cooked. Serve warm.

Turkey, Corn, and Sweet Potato Soup
A soup to keep you warm on cold winter evenings

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno, minced
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
salt and pepper
2 cups frozen corn
cilantro leaves

DIRECTIONS:
Saute the onion, scallion, and jalapeno until the
onion is soft in a large saucepan.

Add the broth, sweet potatoes, turkey, salt, and
pepper. Cover and simmer for 30 minutes or until the potatoes are tender. Add the corn and cook until the corn is heated through. Garnish with the cilantro leaves before serving.

Turkey Frittata - The family will love this!

INGREDIENTS:

1 cup chopped onion
2 garlic cloves, minced
1 tablespoon oil
1/2 cup chopped red bell pepper
1/2 cup sliced black olives
1 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
1/4 teaspoon white pepper
1 cup cooked chopped turkey
6 beaten eggs
salt

DIRECTIONS:
Saute the onion and garlic in the oil until the garlic is fragrant. Add the peppers and cook for a minute more. Reduce the heat and add the olives, spinach, lemon juice and white pepper. Cook for 2 minutes and add the turkey. Mix well and add the eggs. Pour the mixture into a greased 9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or until the eggs are set. Salt to taste. 

Vanilla-Apple Bread Pudding - Yum yum!

INGREDIENTS:
3 tablespoons unsalted butter (no substitutes)
3 large Granny Smith apples, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
5 whole large eggs
7 large egg yolks
1-1/4 cups sugar
Pinch salt
1 quart half-and-half cream
1 teaspoon vanilla extract
1 12- to 16-ounce loaf bread, diced, about 7 cups

DIRECTIONS:

Melt butter in a large skillet over medium-high heat. Add apples and cook 6 to 8 minutes, until golden. Transfer to a bowl; stir in cinnamon and nutmeg.
Heat oven to 300 degrees F. Butter six 8-ounce baking dishes. Transfer to 2 roasting pans large enough to hold the dishes without touching.
  Whisk together the eggs, egg yolks, sugar and salt in a large bowl, until combined. Bring the cream and vanilla bean to a boil in a medium saucepan over medium heat. Slowly whisk 1 cup of cream into egg mixture; whisk in remaining cream. Add Vanilla extract.
  Divide and layer half of the bread among prepared baking dishes, then add half the apples. Spoon in enough custard to cover apples. Let stand 5 minutes, pressing bread down several times to absorb custard. Repeat with remaining bread, apples and custard. Fill the roasting pans with enough hot water to reach halfway up sides of baking dishes. Bake 65 to 75 minutes, until top is golden and no liquid appears when center is pressed. Cool in water bath, 15 minutes. Remove puddings from water bath and cool on a wire rack 10 minutes. Serve warm. Makes 6 servings.

Thanksgiving Rotti Pohey

INGREDIENTS:

1 cup chopped onions
4-6 finely chopped green chillies (to taste)
3 cups leftover turkey roughly chopped
1 cup ham, cut into 1" cubes
1 cup leftover green beans cut into 1" length
1 cup cubed left over roasted potatoes
4 cups left over bread or rolls
1/2 teaspoon chile powder
4 eggs beaten
Salt
Oil
DIRECTIONS:
In a large wok or wide shallow pan, saute chopped onions and 
finely chopped green chillies (to taste) in 1/2 Tbsp oil. Add the left
over turkey roughly chopped, and  cup ham.  Brown lightly
then remove from the pan with a slotted spoon and keep warm.

In 1/4 Tbs oil, reheat leftover green beans (cut to 1" lengths if
necessary) and  left over roasted potatoes. Sprinkle with 1/2
teaspoon chile powder. Remove from pan and add to turkey mixture.

Add 1 Tbsp oil to pan and  left over bread or rolls, broken up
roughly into pieces. Cook for a few minutes, stirring to coat with oil and
allow to crisp. Add turkey and vegetables that had been set aside.

Over medium high heat, while stirring, slowly pour over the eggs beaten with a
pinch of salt so that it cooks over the hot mixture.

Season with salt and freshly ground black pepper.

Serve hot with tomato or chile sauce.

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