Amount	Ingredient
1 Cup	celery, diced
1/2 Cup	chestnuts, oven toasted to a light brown
1/2 Cup	cider vinegar
1/2 Cup	coarsely grated carrot
1 Cup	corn, cut from cob
1 Cup	cubed red-skinned potato, steamed
4 Teaspoons	dark roast sesame oil
1 Teaspoon	Dijon mustard
1/2 Teaspoon	dill weed
2 Teaspoons	dry mustard
1-1/4 Pound	dry thin Chinese egg noodles
As needed	egg wash
1 Cup	fresh broccoli flowerettes
2-1/2 Cups	fresh button mushrooms, sliced
1-1/4 Teaspoons	fresh ginger, grated
1 Teaspoon	fresh lemon juice
1 Teaspoon	fresh parsley, chopped
1/8 Teaspoon	garlic powder
1-1/4 Teaspoon	garlic, minced
1-1/4 Cups	green onions, sliced thin
2 Quarts	heavy cream
40 Each	leaf lettuce leaves, washed and dried
1/4 Cup	light soy sauce
As needed	Melinda's hot sauce
1 Cup	onions, finely chopped
	ORIENTAL DRESSING
1 Cup	parsley, chopped fine
1/4 Cup	potato starch
1 Cup	potatoes, peeled, large dice, blanched until tender
1 Sheet, 10" X 15"	puff pastry dough, thawed
1 Pound, 10 Ounces	PULLED TURKEY, cut into 1/4-inch julienne strips
2 Medium	red bell pepper, sliced julienne
1/3 Cup	reduced-calorie mayonnaise
2 Cups	rich TURKEY STOCK
As needed	salt and freshly ground pepper
1/4 Cup	seeded & thinly sliced sweet red bell pepper
1/2 Pound	SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
3-1/3 Cups	snow peas
2 Tablespoons	sugar
1/4 Cup	thinly sliced green onion
1/2 Cup	thinly sliced yellow squash
1/2 Pound	TURKEY BACON, diced
8 Ounces	TURKEY TENDERLOIN
4 Teaspoons	unsweetened, smooth peanut butter
1/4 Cup	vegetable oil
5 Cups	zucchini, halved lengthwise & sliced diagonally