TURKEY SOUP

2 cubes chicken bouillon
1 cup grated carrots
1 cup chopped celery
1 cup chopped onion
1 can (20 oz) tomatoes
4 tbsp pot barley
1/4 cup lentil or dried vegetables
2 tbsp rice
1/4 cup parsley flakes
3 cups chopped turkey
1 cup macaroni

In a large pot, place broken turkey carcass and bones in 18 cups of salted water. Simmer 5 hours.
Strain. Place the broth in the frig overnight to settle the fat. It will float to the top and lift off easily.
Heat the broth. Add the remaining ingredients and simmer 2 - 3 hours. Serve with bread and a green salad.

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TURNIP PUFF

6 cups cubed turnips
2 tbsp butter
2 eggs beaten
3 tbsp flour
1 tbsp brown sugar
2 tsp baking powder
generous dash of pepper and salt

Topping:

1/2 cup fine dry, not fresh, bread crumbs
2 tsp melted butter

Cook turnips until tender, drain and mash. Add butter and well beaten eggs. This much can be done the night before.

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir. Butter a casserole dish and put in mixture. Combine bread crumbs and butter and sprinkle on top. Bake at 375 F for 25 minutes or until light brown on top.

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WAIKIKI MEATBALLS.

Meatballs:
1 1/2 pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/4 cup milk

Sauce:
2 tbls. cornstarch
1/2 cup brown sugar
1 can (13 1/2 oz) pineapple tidbits
 drain and reserve syrup
1/3 cup vinegar
1 tbls. soy sauce
1/3 cup chopped red peppers

Mix meat, crumbs, onions, egg, salt, ginger and milk well together. Shape into balls. Place in bottom of a roasting pan. Bake at 350 degrees F till well browned on all sides. Shake pan every 10 minutes to roll balls. When done, sprinkle the pineapple tidbits, red peppers over them.

While the meatballs are baking....
In a pot mix cornstarch and sugar. Stir in reserved syrup, vinegar and soy sauce and stir until smooth. Pour into skillet. Cook over medium heat stirring constantly until thickened. Pour sauce over meatballs, pineapple tidbits, red peppers and return to oven. Heat till bubbly. Serve with rice and a salad.

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ZIYAL'S FRIDAY NIGHT CASSEROLE

1 Ib. lean ground beef
1 chopped onion
1 chopped sweet red pepper
1/4 Ib. cheddar cheese chunks
1/2 Ib. uncooked macaroni
1 tbsp salt
1/4 tsp pepper
1 19 oz can tomatoes
3/4 cup V8 Juice

Mix well. Bake covered tightly at 3250 F for approximately 2 hours. Check after 1 hour, add more V8 juice if too dry. Serve with a chef's salad and home baked biscuits.

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