SASUPPER.TXT                                                     D-25

                    SAN ANTONIO SUPPER            (Sherry)

  1/2 lb Hilshire Farms Turkey       1 cup enriched white rice
     Polska Keilbasa                 1 14 oz can chopped tomatoes
  1 12-16 oz can dark red kidney     2/3 cup Pace medium salsa
    beans, drained and rinsed        1 cup water

 1. Cut sausage lengthwise and then slice.

 2. In a skillet sprayed with pam, combine all ingredients, bring to a
    boil, reduce heat, cover, and simmer for 20 minutes.

 3. Remove from heat and let stand 5 minutes.

 4. Serve with sour cream, salsa, black olives, or cheese. Serves 4 - 5.

 SAUSGRVY.TXT

                        SAUSAGE GRAVY

  1 pound regular pork sausage       2 Tbs finely chopped onion
  6 Tbs all purpose flour            1 qt milk
  1/2 tsp poultry seasoning          1/2 tsp ground nutmeg
  1/4 tsp salt                       dash of worchestershire sauce
  dash hot pepper sauce

 1. Brown meat and onion with salt and pepper to taste.  Drain all but
    2 tbs of drippings.

 2. Stir in the flour and cook over medium low heat for about 6 minutes.

 3. Stir in the milk and seasonings.  Cook stirring constantly until
    thickened.  Serve over biscuits.

 CTCHICKN.TXT

                       CITRUS TERRAGON CHICKEN              (Sherry)

  1 cut up chicken or 6 boneless     1/2 cup orange juice
    skinless breast halves           6 cloves garlic, minced
  1/2 cup lemon juice                2 Tbs vegetable oil
  1 tsp ground tarragon              1 tsp ground ginger
  salt and pepper to taste

 1. Combine the lemon juice, orange juice, garlic, oil, tarragon,
    ginger, salt and pepper.

 2. Pour over the chicken, cover, and refrigerate for at least 2 hours.

 3. Remove chicken and discard marinade.

 4. Grill or broil the meat as desired.