This month, I offer a golden crust, covering a crunchy and creamy filling with my Turkey and Crescent Almandine, as well as an onion sauce that can be added to so many dishes. It’s delicious on steaks, hamburgers and fish. Also is a great-tasting Tomato Curry Soup and Lemon Cupcakes. They are delicious hot with a little pat of butter.

Enjoy!

Turkey and Crescent Almandine

3 cups cooked, cubed turkey or chicken

1 (10 3/4-ounce) can cream of chicken or mushroom soup

1 (8-ounce) can water chestnuts, drained and sliced

1 (4-ounce can) mushroom stems and pieces, drained

2/3 cup mayonnaise or salad dressing

1/2 cup chopped celery

2 tablespoons instant minced onions

1/2 cup sour cream

1 (8-ounce) can refrigerated crescent dinner rolls

2/3 cup (3 ounces) shredded natural Swiss cheese or American pasteurized process cheese

1/2 cup slivered almonds

2 to 4 tablespoons butter or margarine, melted

In 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 12x8-inch or 13x9-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. Spread over dough. Bake 20 to 25 minutes until crust is golden brown.

Serve immediately. Makes 6 servings.

Tip: A small can of mixed vegetables can be added with the first eight ingredients to make a pot pie. It’s a great dish.

Onion Sauce

1/2 cup finely chopped onions lemon juice

melted butter

Put onions in glass measuring cup. Add enough lemon juice to cover onions and let stand for an hour or so. When sauce is needed, fill cup with melted butter, stir and serve. This sauce is a nice accompaniment for 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 powdered 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 6.

Lemon Cupcakes

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 paper baking cups. Bake in 375-degree oven for 15 minutes.