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Thanks Chef Dan!&nbsp; The turkey cutlets recipe in the most recent issue is great!&nbsp; I made some up this evening for Marsha's early Mothers' Day dinner and complimented them with snow peas and morel pasta sauce I call Galespe for the family that passed the method down.<BR><BR><BR><BR><BR>Morels Galespe: Some shallots sliced, a mess of moresl split and washed, a big pinch of sage, saute in butter/olive oil mix till starting to pop. Add cream and reduce. Add blue cheeze&nbsp;(2-6 TBS depending on your tastes and potency of the blue) at the last minute and just simmer long enough to melt and mix it in. Serve over pasta (I like to use the froozen homestyle&nbsp;noodles - like Rheems).<BR>

<P>looks like a fine meal..fit for a Queen or a King<IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0></P>

<P style="MARGIN: 0px; __styleDocument: [object]">Where did you say you were gonna camp at mojam?</P><P style="MARGIN: 0px; __styleDocument: [object]">&nbsp;</P><P style="MARGIN: 0px; __styleDocument: [object]">Looks good Shaun.</P>

Thanks Shaun,<br><br>Sauce sounds real good. I like Bleu cheese with the mushrooms. Looks like you brought justice to that Turkey.<br><br>I never enter the woods without remembering your stalking techniques. I'm going for gobblers in the morning. Going to do the Shaun style, Iowa City Shuffle and sneak under some Tom turkey's roost!<br><br>Dan<br>