Corned Beef Pate

2 tsp. instant minced onion
1- 12 ounce can corned beef
1/2 cup mayonnaise
1/2 tsp. dry mustard
2/3 cup water
8 ounces braunschweiger
1 tbls. vinegar
1 tbls. horseradish

Soften onion in water for 5 minutes. Flake corned beef with fork; add
braunschweiger, add mayonnaise, vinegar, dry mustard and the onion
mixture. Place about 1/2 cup of mixture in blender and blend at meduim
speed until smooth. Remove from blender, repeat with remaining
mixture. Place in 3 & 1/2 cup mold and chill. Unmold onto serving
plate. Serve with trisket crackers or seasoned rye crisp crackers or
your favorite brand.

Honey Mustard Halibut

Ingredients:
3/4 cup honey mustard marinade
1 1/2 pounds Halibut
Lemon slices

Instructions:
1. Place fish in a self-closing plastic bag. Pour marinade evenly over fish.
Refrigerate 20-30 minutes, turn to coat.

2. Grill over medium-hot coals, or broil, 8-10 minutes or until fish flakes
easily with fork. Baste with fresh marinade during cooking. Garnish with
lemon slices.

Makes 6 servings

Grilled Apple Turkey Burger

Grilled Apple Turkey Burger

Turkey Burger:
1 package lean ground turkey
1 medium apple, peeled and shredded
1 small onion, grated
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger rolls, split and lightly toasted

Cranberry Catsup:
2 cups fresh or frozen cranberries
3/4 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper

Instructions:
1. In medium bowl, gently combine ground turkey, apple, onion, salt, and
pepper. Shape turkey mixture into four equal-sized patties.

2. Grill until well done.

3. Meanwhile, in 3-quart saucepan, combine cranberries, brown sugar, vinegar,
cinnamon, ginger, and red pepper. Over medium heat, cook cranberry mixture 5
to 8 minutes or until cranberries pop.

4. Pour mixture into food processor bowl and blend until smooth. Serve
burgers on hot buns. Use cranberry catsup for dipping or a topping for
burgers.

Makes 4 servings