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2 Tbsp olive oil
4 2/3 cups sliced onion
5 cups red bell pepper, sliced thinly
1 Tbsp Hungarian sweet paprika
2 large cloves garlic, minced
1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
2 9-oz cans of plum tomatoes with juice, no salt addded
2-3 lbs skinless, boneless turkey breast, cut into large chunks
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
black pepper to taste
4 oz mushrooms, sliced thinly
4 teaspoons cornstarch
1 1/3 cup plain nonfat yogurt

1 Heat a large non-stick pan on hot, add oil and reduce heat. Sauté onion, red pepper, and paprika for about 7 minutes, until vegetables begin to soften and take on color. Add the garlic during the last 30 seconds of cooking.

2 Squeeze tomatoes to break up. Add turkey and tomatoes to skillet with Worcestershire sauce, lemon juice and black pepper, and continue cooking over medium heat. Add mushrooms and stir. Cover and cook over medium heat for 7 to 10 minutes, until mushrooms are limp and have given off some of their juices.

3 Stir cornstarch into yogurt and add to stew. Cook over low heat, stirring occassionally, until sauce thickens a little. Serve over rice

5 eggs
2/3 cup milk
1/3 cup Triple Sec
Finely grated zest of 1 orange
2 teaspoons of cinnamon
8 thick slices of day-old bread, better if slightly stale
Maple syrup
Fresh berries
Butter

1 Beat eggs and milk together. Add the Triple Sec, orange zest, and cinnamon. Whisk until well blended. Pour into a shallow bowl.

2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3 Serve hot with butter, maple syrup, and fresh berries.

8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While
noodles are standing, in glass serving bowl, combine cheese,
butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter
melts. Stir twice. Stir in drained noodles, toss well. Season
with pepper.