-=> Quoting Dave Drum to Jim Weller <=-

 DD> "Style" notation on the front of the can. Makes me wonder where
 DD> the chilies are sourced.

I suspect if they were 100% Hungarian the company would proudly say
so on the label.

 DD> Small sample tastes reveal a decent product.

It's the best I can get without resorting to costly mail order now
that my Hungarian connection is no more.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Champagne Turkey
 Categories: Turkey, Wine
      Yield: 10 Servings
 
      1 tb Salt
    3/4 ts Fresh ground pepper
      1 ts Celery salt
     12 lb to 15 lb turkey
      4 tb Butter or margarine
      2    Onions; peeled and sliced
    1/2 ts Thyme
    1/2 ts Marjoram
      2 tb Finely cut parsley
      1 pt Champagne
      1 tb Flour
 
  Have oven preheated to 425F. Mix salt, pepper, and celery salt.
  Rub into turkey thoroughly, inside and out. Place bird in roasting
  pan. Rub 3 tablespoons butter or margarine over breast and down
  sides. Roast 30 minutes. Combine onions, thyme,marjoram, parsley,
  and consomme. Pour over turkey. Reduce heat to 325 degrees and
  continue roasting for another hour. Pour champagne over turkey.
  Continue roasting an additional 2 1/2 hours or until turkey is
  done. Baste frequently.
  
  When turkey is done: Remove turkey from oven. Strain pan gravy.
  Melt remaining 1 tablespoon butter or margarine in saucepan. Stir
  in flour smoothly. Add strained pan gravy gradually. Stir and let
  boil 5 minutes. Serve in gravy boat.
  
  Posted to The Gourmet Connection Recipe Page Newsletter

MMMMM

I assume this would use an accidentally leftover half bottle of flat
champagne; otherwise why not use a less expensive Chablis or other
unoaked Chardonnay.

YK Jim  

... This is what the cafeteria rations in heaven taste like.

___ Blue Wave/QWK v2.20