Pan of drippings from roast turkey breast
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 to 2 1/4 cups water
3 tablespoons cornstarch mixed with 3 tablespoons water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.

Yields 3 cups.

1 pound chicken breasts
1 can cream of chicken soup
1/4 cup sherry

Rinse chicken and place in the crockpot.

In a small bowl, whisk together soup and sherry. Pour over chicken. Cook on LOW for 6 to 8 hours.

6 tablespoons butter, divided
2 tablespoons chopped shallots
6 boneless chicken breasts
1 1/2 cups chicken broth
1/4 cup all-purpose flour
1/3 cup cream
1/4 cup dry sherry
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1/2 cup country ham, cut into small pieces
1 cup Fontina cheese, shredded

Melt 1 tablespoon butter and cook shallots for several minutes. Add chicken and chicken broth and simmer for about 10 minutes. Remove chicken and place in a large baking dish, reserving the chicken stock with shallots.

In a separate pan, melt the remaining butter and add flour and stir until a paste forms. Add reserved chicken stock and shallots and bring to a boil; mixture should start to thicken. Reduce heat and add cream, sherry, parsley and salt and pepper. Cook over low heat for several minutes. Pour sauce over chicken and sprinkle with ham and cheese. Bake at 350 degrees F for 20 minutes or until cheese melts.

Serve with rice or pasta.

Pan of drippings from roast turkey breast
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 to 2 1/4 cups water
3 tablespoons cornstarch mixed with 3 tablespoons water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.

Yields 3 cups.

4 cups watermelon balls
1/4 cup granulated sugar
1/2 cup dry sherry

Combine all ingredients; cover and chill several hours. To serve, spoon into individual compote dishes or drain and thread watermelon onto wooden skewers.

1 1/2 cups granulated sugar
1/2 cup sherry
1/4 teaspoon salt
1 teaspoon grated orange peel (orange part only)
1/2 teaspoon ground cinnamon
2 to 3 cups lightly toasted* walnuts or hazelnuts (whole or halved)

In saucepan, combine sugar, sherry and salt. Bring to boil and cook, stirring often, until mixture reaches 240 degrees F on candy thermometer (soft ball stage).

Remove from heat; stir in orange peel, cinnamon and nuts. Stir until syrup is cloudy and nuts are thoroughly coated.

Turn out onto wax paper and quickly separate nuts into single pieces or small clumps. Will keep for a few days at room temperature, 3 weeks refrigerated or 6 months frozen.

* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

1/3 cup The Christian Brothers? Golden Sherry
1/3 cup dried apricots
1 medium onion, sliced
2 tablespoons vegetable oil
2 1/2 to 3 pounds chicken, quartered
1/2 teaspoon basil
1/8 teaspoon cinnamon or 1 cinnamon stick

Combine sherry and apricots; set aside. In electric frying pan, saut? onion in oil until golden; remove and reserve onion. Brown chicken in oil remaining in pan. Add onion, apricots, sherry, basil and cinnamon. Cover pan. Cook at 200 degrees F about 50 minutes or until chicken is tender, turning once. Remove cover last 10 minutes.

Makes 4 servings.

1 1/4 cups light brown sugar
2 tablespoons light Karo syrup
1/4 cup sherry
1 teaspoon salt
3 cups nuts

Cook all ingredients, except nuts, to threadlike stage – about 5 minutes after the syrup boils over medium heat.

Add nuts and stir until well coated. Roll nuts in granulated sugar. Put sugar in a jar and add a few nuts. Shake the jar to coat the nuts. DO NOT double this recipe.

1 (38 ounce) can baked beans
1/3 cup dry or medium sherry
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon instant coffee
1 teaspoon mustard

Combine all ingredients and turn into individual bean pots or casserole dishes. Bake at 350 degrees F about 30 minutes. Serve with Burgundy or claret.

Makes 4 servings.

2 (13 ounce) cans crabmeat
2 (10 ounce) cans golden mushroom or cream of mushroom soup
6 tablespoons butter
1/4 cup dry sherry
1/2 teaspoon Worcestershire sauce
1/2 cup light cream sauce
Salt and pepper
3 scallions with tops, finely chopped
2 eggs, beaten

Remove any cartilage or shell from crabmeat; break into pieces and place in crockpot. Add remaining ingredients except eggs. Stir gently. Cover and cook on HIGH for 1 hour, then on LOW for 2 to 3 hours. Stir in eggs during last hour.

Serve over hot toast or in patty shells.