Chocolate and other food groups

Ready in less than 30 minutes Cranberry-Glazed Turkey 1 lb. turkey cutlets or 1 lb. turkey breast, sliced thin (freeze slightly before slicing) 3 Tb. butter 1 medium onion, sliced 1/2 c. cranberry orange sauce 1/2 tsp. sage 1/2 tsp. salt pepper Pound turkey cutlets until about 1/8" thickness. In large skillet over medium high heat, melt butter. Cook turkey cutlets, a few at a time, until tender and lightly browned on each side, about 3 minutes. Remove turkey to plate and reserve. In dripping, cook onion until tender. Add cranberry sauce, sage, salt and pepper to taste, plus 1/2 c. water. Cook until boiling, then scrape up pan. Serve sauce over turkey. Serves 4. Can substitute chicken for turkey.

Southwestern Turkey Soup 3-4 c. chicken broth 2 c. chopped cooked turkey 1 carrot, diced 1 celery stalk, diced 1 can pinto beans, drained and rinsed 1 tsp. hot sauce 1 tsp. sage 1-3 cloves garlic, depending on taste 1 c. medium shell pasta or macaroni Combine broth and turkey, carrot, celery, beans, and pasta. Let simmer for 15 to 20 minutes, or until carrots are cooked. Add seasonings and black pepper. Serves 4-6.