Deep-Fried Turkey with Peanut Oil

Ingredients:

• 2 garlic cloves, chopped fine
• 1/2 cup lemon juice
• 1 can Garbanzo beans, drained and rinsed
• 1 cup boiled peanuts, shelled
• 1/2 cup tahini
• Salt, pepper, and olive oil to taste
• Water, as needed

Directions:
In a food processor, purée garlic with lemon juice until chopped very finely. Add all of the garbanzo beans and peanuts and process until smooth with salt, pepper, and olive oil (add the water if needed). Scoop the mixture into a bowl. Mix in tahini. Serve with cut vegetables and pita wedges.

Ingredients:

• 4 lbs red and green apples cut into slides
• 2 ounces cream cheese
• 1 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp milk

Directions:
Mix together cream cheese, peanut butter, honey, and milk until well blended. Spoon into dipping bowl and serve with apple slices.

Ingredients:

• One whole turkey
• 1 tbsp of salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 2 tbsp of your favorite dry rub
• 3 to 5 gallons 100% peanut oil (just to cover the turkey)

Directions:
Wash bird inside and out, and allow to drain. Rub turkey with the salt, pepper, garlic, and dry rub. Allow to sit at room temperature for 1 hour or until completely thawed and dry. Pre-heat peanut oil outdoors in a turkey fryer or a very large stockpot to 350 degrees F. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in the fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165 degrees. Remove turkey from the oil. Let sit 20 minutes before serving. Makes 4 servings.

Ingredients:

• 6 medium sized baking potatoes
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tsp of garlic powder
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tbsp butter or margarine
• Parmesan cheese

Directions:
Bake potatoes at 400 degrees for 45 minutes or until done. Cut potatoes lengthwise and scoop out potato into large mixing bowl. Set aside skins on a baking sheet. Add the rest of the ingredients to mixing bowl. Use electric beater to mix until well blended. Scoop mixture back into skins. Top with desired amount of parmesan cheese. Set baking sheet under broiler until cheese is melted and slightly brown. Makes 6 servings.

Ingredients:

• 3 pounds asparagus
• 3/4 cup flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp black pepper
• 2 egg whites
• 2/3 cup cold flat beer
• Peanut oil (use the remaining left from the turkey)

Directions:
Clean the asparagus and cut off white ends. Mix all the remaining ingredients together (excluding the peanut oil) in a bowl with a wisk until well blended. Dip the asparagus spears in the batter. Deep fry in peanut oil for two minutes. Makes 4-6 servings.

Ingredients:

• 8 cups mixed baby greens
• 1 3/4 cups peanut oil
• 3/4 cup red wine vinegar
• 1 shallot, peeled and chopped
• 1 tbsp peanut butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp water

Directions:
Combine the red wine vinegar, shallots, peanut butter, salt and pepper in a blender. With blender running, slowly add peanut oil to form an emulsion. Add water until the desired consistency is reached. Add greens to salad bowl and toss with dressing. Makes 6 servings.

Ingredients:

• For Filling:
• 1 package ready-to-use refrigerated pie crusts
• 2 lbs Granny Smith apples, peeled and sliced
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• For Streusel:
• 3/4 cup peanuts
• 2/3 cup brown sugar
• 1/4 cup honey
• 3 tbsp all-purpose flour
• 1/4 tbsp cinnamon
• 1 1/2 ounces butter

Directions:
Line a pie pan with one round of crust (second round can be used for a separate pie). For Filling: Combine all dry ingredients and mix well. Fill pan with apples. Top apples with sugar mixture.

For streusel: Combine peanuts and small amount of brown sugar in food processor. Add remaining brown sugar, flour, honey, and cinnamon. Pulse until combined. Chop butter into small pieces and add to food processor. Pulse again until combined.

To finish: Top the apple-filled pans with the streusel. Place pan in 350° oven for one hour, or until topping has browned and apples have cooked. Remove from oven and let cool before serving.