Amount	Ingredient
5 Cups	alfalfa sprouts, washed and drained
1 Tablespoon	baking powder
2 Cups	canned mango, drained and diced
2 Cups	canned pineapple tidbits, well drained
3/4 Cup	canned roasted red pepper, well drained & julienned
1/2 Cup	commercial barbecue sauce
6 Ounces	COOKED TURKEY BREAST, thinly sliced
3/4 Cup	corn niblets, drained
8 Ounces	cream cheese, softened
2 Tablespoons	crystallized ginger, finely minced
100 Slices	cucumbers, peeled and sliced thin
1/4 Cup	diced scallions
1/4 Cup	Dijon mustard
6 Large	eggs
1/2 Cup	flour
20 8 to 9 inch	flour tortillas
6 6-inch	flour tortillas
2 Tablespoons	fresh cilantro, chopped
6 Tablespoons	fresh cilantro, chopped
1 Teaspoon	fresh garlic, minced
1 Tablespoon	fresh gingerroot, peeled and grated
1/4 Cup	fresh lime juice
1 Teaspoon	fresh thyme, chopped
1 Tablespoon	freshly cracked black peppercorns
1/8 Teaspoon	freshly ground black pepper
1 Clove	garlic, minced
1 Pound	GROUND TURKEY
3 Tablespoons	heavy cream
1/3 Cup	hoisin sauce
10 Large	iceberg lettuce leaves, washed, dried and well chilled
1/4 Teaspoon	kosher salt
2	medium red onions, diced
3 Cups	mild salsa
10 1-Ounce Slices	Monterey Jack cheese
2 Cups	Monterey Jack cheese, divided
10 1-Ounce Slices	Muenster cheese
As needed	olive oil
1/2 Cup	peach preserves, (commercially prepared)
2-1/2 Cups	pickled hot yellow pepper rings, drained
1/4 Cup	pine nuts, toasted
As needed	powdered sugar
As Needed	ranch-style salad dressing
40 Large Pieces	red bell peppers, roasted & packed in oil
10 Thin Slices	red onion
1/2 Cup	red onion, finely diced
3 bunches	red or green chard OR mustard greens
1 Cup	Ricotta cheese
2-1/2 Pounds	ROASTED TURKEY BREAST, sliced
1/2 Cup	salsa base
As needed	salt and freshly ground black pepper
To Taste	salt and pepper
3 Tablespoons	scallions, minced
20 Slices	sourdough bread
100 Medium	spinach leaves, stems removed
2-1/4 Pounds	TURKEY BREAST, skin removed, cut into thin scallops
20 1/2-Ounce Slices	TURKEY HAM
5 Pounds	TURKEY STEAKS, 4 ounces each, thawed and pounded thin
2 Cups	TURKEY STOCK
6 Tablespoons	unsalted butter, cold
3 Tablespoons + 1-1/2 Teaspoons	unsalted butter, cold
As needed	unsalted butter, melted
1 Cup	white vinegar
2 Cups	whole milk