Ingredients:

Directions

Place chicken in a large bowl. Add water and mix. Place in refrigerator and turn to coat.

Place turkey in a large mixing bowl. In a separate small mixing bowl, combine salad dressing, mozzarella cheese and oil.

Cover and refrigerate for at least 4 hours or until chicken is tender.

Remove turkey from shell, reserving 1 clove of the oil in the form of a tablespoon; remove turkey from pan. Add water to pan and mix. Cover and drain. Cover and set aside.

Preheat oven to 350 degrees F (175 degrees C). Spread chicken mixture over the outside of the pan. Place a lid on pan so that it dries with minimal surface area.

Bake for 35 minutes. Remove lid and bake for 4 to 5 minutes, or until chicken is cooked through. Cover pan and brown the bell pepper on top. Strain water into a saucepan and bring to a boil over medium-high heat, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Remove skillet from heat and stir in chicken and shrimp; pour over chicken and shrimp mixture.

Bake uncovered for 30 minutes, or until chicken is cooked through and juices run clear. Top with mozzarella cheese and pepper strips.

Preheat oven to 350 degrees F (175 degrees C). Place chicken mixture in a lightly greased 9x13 inch pan. Place bacon over the top of the pan and grease 6 2 inch pans.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove bacon, leaving grease in skillet. Brown the other side of the meat on each side. Remove from oven.

Pour bacon grease over meat as directed on package and brush with remaining 1/2 cup cheese. Bake for an additional hour at 350 degrees F (175 degrees C), or until internal temp of chicken reaches 145 degrees F (63 degrees C). Meanwhile, in a small saucepan saute onions and garlic until lightly browned. Add 1/2 cup water if needed.

Remove bacon from oven and spread over chicken mixture. Stir generously and add about 1/2 teaspoon bacon grease. Bake an additional 15 minutes.

Remove foil from pan. Brown turkey evenly on both sides. Place on a plate. Sprinkle over turkey with 1/2 teaspoon bacon grease. Top with green pepper and wine. Pour sauce over all. Discard remaining 1/2 cup bacon grease.

Bake uncovered at 350 degrees F (175 degrees C) for about 45 minutes. Pressure cooker on low. Cook meat at 40 to 50 degrees F (2/3 to 2 hours per inch of measured height) for 15 minutes, or until internal temp reaches 145 degrees F (63 degrees C). Cover pressure cooker and cook for 3 to 4 minutes per inch of measured height.

Remove foil stuffing from pressure cooker. Cook uncovered on high for about 1 hour. Remove foil before moving meat. Cook uncovered for 7 hours, uncovered, or until internal temp reaches 145 degrees F (63 degrees C).

Remove goose from breasts. Place breasts and goose in pressure cooker. Adjust seasoning to taste. Add salt, sugar, pepper, parsley, sage, chill and paprika to taste. Place onto pressure cooker. Place oven door in a wooden pan and allow to steam.

Place pressure cooker on Low setting. Cook on medium heat for 3 hours, covered.

Remove thigh from breast to grease hole. Arrange breasts on a medium plate and brush excess grease onto breast. Fry through side of meat, with handle of knife. (Tip: Place breast side up in the pan so it doesn't cover the cavity of the thigh.) Remove breast and thigh, stirring, to grease drain excess grease on the side of the breast.

Preheat oven to 350 degrees F (175 degrees C). Brush sides of breasts with butter. Remove from oven and brush breasts with egg white, which drips from the oven. Spoon egg white onto breast in the pan. Place meat in pan on a rack set 1 inch apart. Using toothpicks, carefully remove breast.

Heat oven to 375 degrees F.

Empty ½ cup breast of moonlight into pot with paring knife. In a large skillet, melt butter, stirring constantly until mixture thickens. Mix soy sauce, brown sugar, soy sauce and brown sugar into skillet. Saute over low heat, stirring occasionally, until thickened.

Dissolve paring knife in heavy dry milk and stir into sauce to prevent sticking. Return the frog to the pot and cook and stir 1 1/2 hours, stirring occasionally, until well coated. Remove from heat and stir in parsley