For the good times we offer a golden crust, covering a crunchy and creamy filling, turkey crescent almandine; an onion sauce that can be added to so many dishes and is delicious on steaks, hamburgers, and fish; a great tasting tomato curry soup, and lemon cupcakes, delicious when hot with a little pat of butter. Enjoy!

Turkey and Crescent Almandine

3 cups cooked cubed turkey or chicken

1 (10 3/4 oz.) canned cream of chicken or mushroom soup

1 (8 oz.) can of Water chestnuts sliced and drained

1 (4 oz.) can of mushroom stems and pieces, drained

2/3 cup of mayonnaise or salad dressing

1/2 cup chopped celery

2 tablespoons instant minced onions

1/2 cup sour cream

1 (8 oz.) can refrigerated crescent dinner rolls

2/3 cup (3 oz.) shredded natural Swiss cheese or American pasteurized processed cheese

1/2 cup slivered or sliced almonds

2-4 tablespoons butter or margarine, melted

In a large saucepan, combine turkey or chicken soup, chestnuts, sour cream, mushrooms, mayonnaise, celery and onions. Cook over medium heat until mixture is hot and bubbly. Pour into ungreased 12-by-8 inch or 13-by-9 inch baking dish. Preheat oven to 375 degrees. Separate crescent dough into two rectangles. Place rectangles over hot turkey or chicken mixture. Combine remaining ingredients - shredded Swiss cheese, almonds and melted butter and spread over dough. Bake 20-25 minutes until crust is golden brown. Serve immediately. Serves six. Tip: A small can of mixed vegetables can be added with first eight ingredients and you can have pot pie. Great dish!

Onion Sauce

1/2 cup finely chopped onions

lemon juice

melted butter

Put 1/2 cup finely chopped onions in glass measuring cup. Add enough lemon juice to cover onions and let stand an hour or so. When sauce is needed, fill cup with melted butter, stir and serve. This sauce is a nice addition to steak, hamburger

and fish.

Tomato Curry Soup

3 cups tomato juice

2 tablespoons tomato paste

4 scallions, minced

salt and pepper to taste

pinch of powered thyme

1/2 teaspoon curry powder

freshly ground pepper

2 tablespoons lemon juice

1 cup yogurt or sour cream

chopped parsley for garnish

Mix all ingredients except yogurt and parsley. Refrigerate. Before serving, blend in yogurt. Sprinkle each portion with parsley. Serves six.

Lemon Cup Cakes

1/2 cup butter or margarine

1 cup sugar

4 eggs, whites separated

2 tablespoons lemon juice

1 lemon rind, grated

1 cup flour

2 teaspoons baking powder

Cream butter and sugar

Add well beaten egg yolks and lemon rind. Sift flour and baking powder together several times and add alternately with lemon juice. Fold in beaten egg whites. Pour in greased muffin tins (or use baking cups). Bake at 375 degrees for 15 minutes.