European Stars and Stripes (Newspaper) - November 27, 1993, Darmstadt, Hesse                                I r in i i v r and Roll the leaves around the salad. Serve with the dipping sauce. Yield 4 Servings. Total time 20 minutes Turkey Ench Hadas with mole sauce 6 dried Ancho chillies. 114v4 ounce can stewed tomatoes drained /4 cup sesame seeds toasted 1 Tablespoon dried oregano v4 Teaspoon ground cloves Vic Teaspoon ground allspice a Teaspoon ground cinnamon 6 cloves garlic peeled v4 Small banana v4 ounce unsweetened chocolate melted 1 Teaspoon Salt or More to taste 8 com tortillas 2 cups shredded cooked Turkey /4 cup chopped onion cup grated Monterey Jack cheese to make the sauce place the chillies in a Saucepan and cover with water. Bring to a simmer and Cook until tender about 5 minutes. Drain reserving the liquid. Stem and seed the chillies and place them in a blender with the tomatoes sesame eeds oregano cloves allspice cinnamon garlic banana chocolate and Salt plus i cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a Saucepan stir in Viz cup water and simmer for 5 minutes. Keep warm. To make the enchiladas pre heat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each Tortilla on a work surface and arrange a cup of the Turkey in a line Down the Center. Top with /2 Tablespoon of the onion and 1 Tablespoon of the cheese. Roll up the Tortilla and place it seam Side Down in a shot go baking dish. Repeat with the remaining tortillas. Spoon the sauce Over the tortillas and bake until heated through about 15 minutes. Serve immediately. Yield 4 Servings. Total time 40 minutes Turkey mushroom bread pudding 2 Teaspoons unsalted butter 2 Tablespoons chopped shallots 3 cups coarsely chopped White mushrooms 1 Teaspoon chopped fresh Rosemary 1 Teaspoon chopped fresh Sage -. .3 /4 Teaspoon chopped fresh thyme 2 /2 Teaspoons Salt freshly ground Pepper to taste 2 cups cooked Turkey Cut into /4-Inch cubes eggs 4 cups milk 8 cups bread Cut into i Inch cubes. Pre heat oven to 325 degrees. Melt the butter in a Large non stick Skillet Over medium heat. Add the shallots and saute until softened about 3 minutes. Add the mushrooms and Cook until softened about 7 minutes. Stir in the Rosemary Sage thyme 1 Teaspoon of the Salt and Pepper. Stir in the Turkey. Whisk the eggs in a Large bowl. Whisk in the milk until Well blended. Season with the remaining Salt and Pepper. Layer half of the bread cubes in the Bottom of an 13 by-9-by-2-Inch baking dish. Top with the Turkey mixture and then another layer of bread cubes. Pour the milk mixture Over All. Bake until the bread is nicely browned and the custard is set about 1 hour 20 minutes. Yield 6 Servings. Total time 1 hour 45 minutes. A roasted Turkey in All its glory before being reduced to a pile of leftovers. Jack Belton of Manhattan Beach calif., decked out in his Holiday finest checks his airline connections. Testing your Turkey in by Margaret Scherf the associated press re you a Turkey wizard or a Turkey Gizzard the National Turkey federation has devised a Turkey trivia Challenge. If you get 10 or More answers to the following questions Correct you re a Turkey wizard. If not you re just a Turkey. Here Are the questions with the answers at the Bottom. 1. What is the scientific name for the american wild Turkey a. Mele Agris Gallapoo b. Homo Sapien c. Ornit olestes d. None of the above 2. A typical Turkey farm raises How Many Birds annually a. 400,000 b. 50,000 c. 1 million d. 3 million 3. Annually How much Turkey is consumed per capita in the United states a. 12 pounds b. 18 pounds c. 20 pounds o. 31 pounds 4. The Turkey Industry has no Federal subsidies or production controls. A. True b. False 5. What is a baby Turkey called a. Tommy b. Young Turk c. Gobbler a d. Poult 6. To which countries does the United states Export Turkey a. Germany b. Egypt  d. All of the above 7. How Many offspring can a torn Turkey produce during a Hen s six month production Cycle a. 250 b. 500 c 1,000a 1,500 8. Resting a Hen for a second laying production is called a a. Vacation b. Double duty c. Molt. D. None of the above 9. What is the Bright red appendage at the neck of a Turkey. A. Wattle b. Feather c. Collar k d. Beard. 10. The most popular form of a Turkey eaten is the Sandwich. A. True b. False 11. Refrigerate Turkey meat at or below what temperature a. 98.6 degrees f. B. 40 degrees f. C. 25 degrees f. D. 6 degrees f. 12. Etc stands for a. Roast Turkey cooking b. Real Turkey Challenge c. Ready to Cook d. Rich Turkey cuisine 13. What percent of Turkey sales occur in the last three months of the year a. 7 b. 35 c65 d. 80 14. Cutlets Are slices of raw Turkey breast meat a. True b. False 15. The National Turkey federation declared what month Turkey lovers month a. February  duly d. November the answers 1-a 2-b, 3-b 4-a 5-d 6-d 7-d 8-c 9-a 10-a 11-b12-c13-b14-a15-b. Saturday november 27,1993 tin stabs and stripes 23