PECAN LOGS

1 1/3 cups flour (unsifted)
3/4 cup butter (softened)
1 1/2 cups pecans (finely chopped)
3 Tbsp. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1) In large bowl, combine all ingredients except powdered sugar and cocoa. With hands, mix until thoroughly blended. Refrigerate 30 minutes. In a small plastic bag, combine 1/4 cup powdered sugar and the cocoa; place remaining powdered sugar in another bag.

2) Preheat oven to 350 degrees. On pastry cloth sprinked lightly with flour, roll out dough one-half at a time, 1/4-inch thick. Cut into 3 x 1/2-inch strips. Place one-inch apart on ungreased cookie sheets.

3) Bake 8 to 10 minutes, or until cookies are set but not brown. Remove to wire rack; let stand one minute before removing from cookie sheets. Cool slightly.

4) Roll half in powdered sugar and half in cocoa mixture while still warm; cool completely. Just before serving, sprinkle with more sugar or cocoa mixture, if desired. Makes about 5 dozen.

STUFFED TURKEY BREASTS WITH ORANGE SAUCE

2 lbs. turkey breast cutlets
10 oz. chicken broth (or bouillon)
3/4 tsp. dried rosemary (crushed)
2 Tbsp. green onions (thinly sliced)
1/4 tsp. salt
4 Tbsp. flour
4 Tbsp. frozen orange juice concentrate
(melted to liquid)
2 ripe avocadoes (pitted/peeled)
1/3 cup pecans (finely chopped)
1/2 tsp. pepper
toothpicks

Pound turkey cutlets with meat mallet to about 1/4-inch thickness. Coat cutlets lightly with about 3 Tbsp. flour. Set aside while preparing filling and sauce.

Filling: Mash avocado meat and mix in pecans, salt and pepper. Roll about 1 Tbsp. of filling into each cutlet and secure with toothpicks. Place in shallow pan.

Sauce: Blend remaining Tbsp. of flour into chicken broth. Add orange juice concentrate, rosemary and green onions. Cook over low heat, stirring constantly, until sauce is slightly thickened. Pour over stuffed turkey cutlets in pan.

Bake prepared dish in 350 degree oven for 50-60 minutes or until turkey meat is cooked through. Serve immmediately. Makes about 8 servings.