Marinated Turkey

Marinate overnight
1 can 7-up
1 1/2 c. soy sauce
1 1/2 c. oil
2 t. horseradish
2 t. garlic
Cut-up turkey breast or chicken breast

Sauce
1 c. mayo
2 T. sweet, sour mustard
1/2 c. sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)

Apricot-Dijon-Glazed Chicken

8 chicken thighs (coarse salt and freshly ground pepper)
1 jar (12 oz) apricot jam
2 T. honey
2 T. Dijon mustard

1.  Preheat oven to 425 degrees.  Rinse chicken thighs, pat dry, and transfer to a baking dish.  Season well with salt and pepper, set aside.
2.  Bring jam, honey, and mustard to a boil in a small saucepan over medium heat.  Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes.  Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Apricot Rice

2 t. oil
1 clove garlic
1/2 t. each cumin and powderd ginger
1 can (14.5 oz) chicken broth
1 c. water
1 1/2 c. long grain white rice (we use brown rice)
3/4 c. chopped dried apricots
1/4 c. chopped green onions

Directions:
In saucepan, heat oil.  Add garlic and spices; cook for 30 seconds.  Stir in broth and water; bring to boil.  Stir in rice; cover and cook 15 minutes or until rice is almost tender (brown rice needs longer to cook and you need to add probably an extra cup of water).  Stir in apricots and green onions and cook 5 minutes longer.

Curried Pumpkin Soup

1/2 lb. fresh mushrooms, slied
1/2 c. chopped onion
2 T. butter
2 T. flour
1/2 to 1 t. curry powder
3 c. vegetable broth
1 15-oz. can pumpkin
1 can (12 oz) evaporated milk
2 T. honey
1/2 t. salt
1/4 t. pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional


In large saucepan, saute the mushrooms and onion in butter until tender.  Stir in the flour and the curry powder until blended.  Gradually add the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.  Garnish individual servings with sour cream and chives if desired.