Amount	Ingredient
1/4 Cup	black olives, well drained
1-1/2 Teaspoons	black pepper
4 Cups	broccoli slaw
4 Ounces	butter
5 Cups	canned diced tomatoes
1-1/2 Teaspoons	Caribbean jerk seasoning
1 4-1/2-Ounce Can	chopped green chilies
1/4 Cup	chopped green onions
6 Cups	cold water
1/3 Cup	cole slaw dressing
6-1/3 Pounds	COOKED or PULLED TURKEY, coarse chop
1/2 Teaspoon	cumin
1 14-1/2-Ounce Can	diced tomatoes, with juices
4 Teaspoons	dried oregano
1 Teaspoon	dried oregano
2 Each	egg whites
As needed	fennel fronds for garnish
4 Ounces	flour
8 (8-inch)	flour tortillas, warmed
1/4 Cup	fresh cilantro sprigs
2 Pounds	fresh fennel bulbs, sliced thin
2 Tablespoons	fresh lime juice
2-1/2 Pounds	frozen flat dumplings - home style
1 Cup	Italian flavored tomato sauce
2	jalapeno peppers, finely chopped
As needed	lemon slices
3 Tablespoons	lemon zest
10	lime wedges, seeds removed
2 Tablespoons	Parmesan cheese, freshly grated
1/2 Cup	parsley flakes
1 Cup (4 ounces)	part-skim Mozzarella cheese, shredded
1 15-Ounce Can	pinto beans
2 Tablespoons	prepared mustard
1-1/2 Quarts	reconstituted nonfat dry milk
1 Cup	red bell pepper, seeded and chopped fine
3 Cups	ripe olive halves, well drained
2/3 Cup	salsa
1/2 Cup	seasoned bread crumbs
1 Cup	shredded jalapeno cheese
1-1/2 Pounds	small pasta (stars, orzo, pastina)
6 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/8-inch slices
2/3 Cup	sour cream
2-1/4 Cups	sweet onions, small chop
1 1-1/4 Ounce Package	taco seasoning mix
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
8 Ounces	TURKEY BREAST TENDERLOIN
1 Pound	TURKEY CUTLETS, pounded to an even thickness
2 Gallons	TURKEY STOCK
3 Pounds	TURKEY THIGHS
1/3 Cup	vegetable oil
1 Tablespoon	water
As Needed	white corn tortilla chips