Jim’s Turkey Chili

Jim created this recipe after combing through a few of our many cookbooks for inspiration for a good chili recipe. He combined what he considered the best of each one into a new recipe of his own. It’s become one of our favorite go-to dinners. With less liquid, it would also make an excellent Chili Con Carne dip to serve with chips.
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Quick Dill Potatoes

These yummy potatoes are similar to mashed potatoes, but easier and, in my opinion, more flavorful. Instead of actually mashing the potatoes, you simply stir them with a little cream when they are finished cooking, and they mash right down while you are vigorously stirring. If you don’t have cream on hand, use milk with a little butter. This is a great company dish! Source: Better Homes and Gardens New Cook Book.
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Fruit Dip

I was searching for a fruit dip to serve with fresh fruit in a Christmas buffet. I found lots of recipes using marshmallow cream, cream cheese, Cool Whip, or a combination of them. I wanted a healthier version, so I kept searching. Finally, I found a recipe in my own collection calling for sour cream and brown sugar. I low-fat plain yogurt in place of sour cream and added some of the favorite flavors of the season to taste. So dig in… er, dip in, and enjoy this tasty low-fat delight with a selection of your favorite fresh fruit. It’s particularly good with apple and orange slices.
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Chunky Applesauce

I offered to take applesauce to serve alongside the pork loin my mom served for Thanksgiving dinner this year. She suggested a chunky applesauce and I thought it would be nice to make it myself for this special dinner. Having never made it before, I did my usual on-line recipe hunt and also checked a few of our cookbooks on the shelves. Finally, I decided to create my own recipe. I chose apples on the sweet side to eliminate the need for added sugar, but I added just a little brown sugar for flavor. The result was delicious! It was a big hit and a perfect side for the delicious pork loin.
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Coleslaw with Peanuts

In her single and child-free years, my friend Martine would invite all of her friends for a nice lunch or dinner. After the meal we’d all take a seat in the living room, where she’d catch up with each of us — one by one, and all at once. These were special times that gave her friends a chance to meet and get acquainted with someone new.

At one of these occasions she served this coleslaw salad and graciously shared the recipe. It probably originated from Lawry’s California Center, where she worked many years ago. The recipe she shared calls for Lawry’s Italian Salad Dressing, made from mix, prepared according to package directions. I have not been able to find that dressing mix, so I substitute with the same amount of seasoned rice vinegar. The result is a light, refreshing, and lower-fat alternative to the typical creamy coleslaw salad. It is especially popular at summer potlucks and barbeques.
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