Ingredients:

5 gallons peanut oil
1 turkey, approximately 12 pounds
Cajun Injector and Marinade (or your favorite injector or marinade)
Cajun or creole seasoning

Directions:

1.  The day or night before you plan to cook, prepare the turkey. Remove any plastic or metal pins near the cavity, and remove the neck, giblets, etc. from the cavity.

2.  Inject marinade in about 8 different places throughout the breast, and in 3 or 4 places on each leg. Make sure the marinade goes into the meat, not just under the skin. Rub the outside of the turkey with marinade. You will use most, if not all, of the jar of marinade. Sprinkle the turkey with cajun or creole seasoning to taste. Wrap the turkey in foil and refrigerate overnight, allowing the marinade to settle into the meat.

3.  Outdoors, set up the fryer and propane tank, carefully following all instructions included in the kit. Place 5 gallons of peanut oil into the fry pot and heat to 350 degrees. A thermometer normally comes with the fryer kit.

4.  Set the turkey, neck down, on the rack and, as directed in the kit instructions, slowly ease turkey into the hot oil using the hook provided in the kit. It will sizzle and the oil will spit, so go slowly until the turkey is immersed. Fry the turkey for approximately 3 1/2 minutes per pound. A 12 pound turkey should cook in about 36 to 42 minutes.

IMPORTANT: Stay with the turkey and monitor the temperature of the oil. Do not let it get above 350 degrees or the turkey will burn black. You may have to adjust the propane to keep the oil from overheating.

Turkey is done when the outside is a deep, dark brown color, but not black. Use the hook to carefully remove the turkey and place on a large platter. The skin will be very crisp, but the meat will be moist and tender.

Remember to keep an eye on the turkey during the entire frying process. Even five minutes of overcooking can make the meat dry. To dispose of the oil, allow it to cool then pour it into a jug or jugs and take it to a professional disposal center.

Ingredients:

2 cups minced Portobello mushrooms
4 Tablespoons canola margarine (or butter, if preferred)
4 Tablespoons white spelt flour (or all purpose white flour)
2 cups Soy milk (or regular milk)
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Dash of dry white wine or sherry to taste (optional)

Directions:

1.  Melt butter in a saucepan, and stir fry mushrooms, 3-5 minutes.

2.  Blend in flour. Gradually stir in milk and heat, stirring constantly until thickened and smooth.

3.  Add seasonings and cook an additional 5 minutes over low heat, stirring occasionally.

Ingredients:

1 lb boneless chicken breast tenders
2 cups mozzarella cheese, grated
1 recipe mushroom sauce (see recipe above)
1 cup spelt bread crumbs (or regular wheat breadcrumbs, if preferred)
1 teaspoon poultry seasoning
1 teaspoon onion powder
½ cup canola margarine (or butter, if preferred)

Directions:

Preheat oven to 375 degrees.

1.  Grease or oil a casserole dish.

2.  Layer half the chicken, half the cheese and half the mushroom sauce...followed by an additional layer of all three, ending with the mushroom sauce.

3.  Top with breadcrumbs, then sprinkle with onion powder and poultry seasoning. Dot with melted canola margarine or butter.

4.  Bake at 375 degrees for 45 minutes.

Ingredients:

6 ounces semisweet chocolate, broken or chopped into pieces for melting
4 Tablespoons (1/2 stick) unsalted butter, cut into pieces for melting
1 teaspoon vanilla extract
2 Tablespoon strong coffee
4 eggs, separated
2 Tablespoons sugar
1 cup heavy whipping cream
Pinch of salt

Directions:

1.  Over a pan of gently simmering water, place a bowl to melt the chocolate. When completely melted, add butter pieces one at a time and whisk to incorporate.

2.  Add a pinch of salt, the vanilla and coffee stirring until the chocolate mixture is smooth and shiny.

3.  One at a time, whisk in each egg yolk, then remove bowl from heat and set aside to cool.

4.  In a clean bowl, slightly warm the egg whites over the pan of simmering water. Remove and beat to soft peaks with an electric mixer. Slowly add the sugar as you continue to beat into soft peaks.

5.  Gently fold the beaten egg whites into the cooled chocolate mixture.

6.  In a clean bowl, whip the cream to soft peaks and gently fold into the mousse.

7.  Pour the mousse into 6 individual serving bowls or ramekins. Or you may place all the mousse into one decorative serving bowl. Cover and chill in refrigerator for several hours as the flavors blend and mellow. Top with whipped cream and serve.

CHARLEY PRIDE SWEET POTATO PIE

Ingredients:

1 c. cooked mashed sweet potatoes
1/3 c. butter, melted
2 eggs, beaten
1/3 c. milk or half & half
1/2 tsp. baking powder
Pinch of salt
1 tsp. ground nutmeg
1 tsp. vanilla extract
1 c. sugar
1 unbaked 9-inch pie shell

Combine sweet potatoes with all ingredients except pie shell, blending well with electric mixer or hand mix using a wooden spoon. Pour into pie shell. Bake in preheated 400 degree oven about 30 minutes or until golden and puffy. Serve with whipped cream. Makes one 9-inch pie.