For the broth:

• 1 turkey carcass with some meat still attached, quartered
• 2-3 quarts water
• Vegetable trimmings (carrot and potato peels, celery bottoms and leaves, onion ends and peels, etc.) or:
  • 1 onion chopped roughly
  • 2 celery stalks, broken in half or thirds
  • 2 carrots, chopped roughly
• 4-5 whole black peppercorns
• salt to taste

Add the turkey carcass, trimming (or vegetables), peppercorns and salt to the pot of water. You may also add any fat or gelatinous material to the pot and bring it to a boil. Boil for 1-2 hours until you have a rich, flavorful broth. Drain the broth through a fine-meshed strainer or a colander lined with cheesecloth or, if nothing else, just a colander. Pick all the meat from the bones and save them for the next part of the recipe. Make sure to let the bones cool first, though.

For the soup:

• 1 tbsp butter
• 1 medium onion, diced
• 2-3 carrots, chopped
• 2-3 ribs of celery, chopped
• 1/4 c flour
• 2-3 medium potatoes, chopped
• 1 can of diced tomatoes, drained (or 1-2 medium tomatoes, diced)
• 1 can corn, drained (or 1 c fresh or frozen)
• 1 can peas, drained (or 1 c fresh or frozen)
• turkey broth (see above)
• 1 pint heavy cream
• 1 c milk
• turkey meat, picked from the bones, chopped
• 1 tbsp fresh or 1/2 tbsp dried rosemary
• salt and freshly ground black pepper to taste

In the same pan you made the broth in, melt the butter. When the foaming subsides, add the onions, celery and carrots, and saute them until translucent. Add the flour and continue to saute until the flour turns brown, about 1 minute. Add the rest of the vegetables and broth and simmer until the potatoes are tender. Add the remaining ingredients and let it simmer a few minutes until it is thick.

• 5 lbs chicken breasts with bones and skin
• 1 c flour
• 1 tsp rosemary
• 1 c buttermilk
• dash hot sauce
• 4 c cornflakes, crushed
• salt and pepper

Preheat oven to 350 degrees.

Spread salt and pepper over the chicken and let it sit for 10-15 minutes. You can use this time to prepare other food or conversely feed the cat, put gel in your hair, etc.

If your cat is properly fed then add some more salt and pepper to the buttermilk in a large bowl. Chop the rosemary. Fresh rosemary is the best, but at $3.00 for a little pack you either need to grow your own, you can even use that hydroponics set up from your failed weed-growing venture, or get dried. Dried works as long as it’s fresh. So, add the rosemary and hot sauce to the buttermilk and put the chicken in there and let it soak 20-30 minutes.

Feed the cat again or maybe reorganize your stamp collection.

Okay. This part requires three semi-large bowls. If you don’t have bowls Tupperware works. If you don’t have Tupperware, consult your nearest Tupperware party.

Drain the buttermilk into a bowl. Put the flour and cornflakes in bowls as well. Coat the chicken in the flour, then the buttermilk and finally roll it in the cornflakes.

FInally place your chicken on baking sheets and bake for about 45 minutes or until there is no pink left. It’s really good! Try it!

We had three items:

• Brazilian Baked Trout
• Macaroni and Cheese
• Creamy Celery

The recipe for the trout was taken from a cook book called Cooking With Wine from the editors of Sunset Magazine and Sunset Books. It was delicious. I’m sure the recipe called for skin-off, but I really enjoy cooking fish with skin and all.

Macaroni and Cheese was from the same. Just some shells tossed with cheese melted with Chablis. The best part was crumbling the Cheddar Beer Kettle Chips on top.

Creamy Celery was found in my Google Reader through my Amateur Gourmet feed. This consisted of thinly sliced celery softened in butter, tossed in flour, gradually added milk and then peppered and dashed with a bit of brandy as a substitute for sherry.

*update-got the pics figured out. Now I need to get the borders right.

–More details to come as soon as I figure out how to share the pictures.