Amount	Ingredient
12 Ounces	all-purpose flour
3 Pounds	asparagus spears, medium chop
2 Pounds	BONELESS TURKEY BREAST ROAST
2 Tablespoons	brown sugar
12 Ounces	butter
1-1/2 Tablespoons	canned green chilies, diced
8 Ounces	canned tomatoes, drained
2 Tablespoons	canola oil
2 Tablespoons	caraway seeds
2 Cups	carrots, peeled and sliced thin
1/2 Teaspoon	cayenne
1-1/2 Cups	celery, cut into 1-inch pieces
7 Stalks	celery, medium chop
2-1/4 Tablespoons	chili powder
As needed	commercial barbecue salsa
4 15-inch	Cuban bread loaves
1 Tablespoon	dark brown sugar
1/2 Teaspoon	dried thyme leaves
1/2 Teaspoon	freshly ground black pepper
3 Cloves	garlic, minced
2 Cups	green beans, cut into 1-inch pieces
4 Pounds	green cabbage, medium chop
1/2 Teaspoon	ground cumin
1/2 Teaspoon	ground sage
1 Pound	guacamole
1 Tablespoon	honey
16 12-inch	honey wheat tortilla shells
1/2 Tablespoon	olive oil
2 Tablespoon	olive oil
8 Ounces	prepared honey mustard
1/2 Cup	Queso Fresco cheese, crumbled
4 Ounces	red onion, thinly sliced
1-1/2 Tablespoons	red wine vinegar
8	ripe tomatoes, thinly sliced
1 Teaspoon	salt
	salt and white pepper, to taste
2/3 Cup	small shell pasta
2 Ounces	spicy daikon radish sprouts
1 Large	sweet onion, thinly sliced
3 Cups	sweet onions, thinly sliced
1-1/2 Pounds	TURKEY BACON, diced
7 Pounds	TURKEY BREAST
9-1/2 Pounds	TURKEY BREAST, cubed, 3/4 inches x 3/4 inches
1	TURKEY CARCASS, with 2 cups cooked meat remaining on carcass
3-1/4 Gallons	TURKEY STOCK
1-1/2 Pounds	white Cheddar cheese, shredded
As needed	wood chips, soaked in bourbon for 24 hours
12 Ounces	yellow onions, medium chop