CREAM OF TURKEY SOUP

1 (10 ounce) can cream of celery soup

1 (10 ounce) can cream of chicken soup

2 (10 ounce) cans milk or cream

1 cup finely diced turkey

Combine all ingredients in large saucepan. Serve hot.

ULTIMATE SHORTBREAD

2 cups all-purpose flour

3/4 cup icing sugar

1/3 cup rice flour

3/4 tsp. salt

1 cup cold unsalted butter, cubed

MAKE IT

Preheat oven to 300 F. Line a 9 x 13 inch non-stick metal pan with parchment, with overhanging edges.

Whirl flour with icing sugar, rice flour and salt in a food processor until combined. Add cubed butter through the feed tube while pulsing until dough just comes together. Dough will be slightly crumbly. Transfer to prepared pan. Press dough over bottom of bottom. Use the flat bottom of a measuring cup to smooth the top. Score the surface into 24 squares, if desired. Prick dough all over with a fork.

Bake in centre of the over until top is just golden, 25 - 30 minutes. Cut shortbread into squares while still hot. Remove parchment and place on cooling rack. Keep in an airtight container at room temperatures for several weeks.

CRISPY ROASTED POTATOES"

2.25 kg. Yukon Gold potatoes, peeled
1/4 cup olive oil
1 tsp. salt

1 tsp. ground pepper

INSTRUCTIONS

Position oven racks in top and bottom thirds of oven. Preheat to 500 F.

Bring a large pot of salted water to a boil. Cut potatoes into chunks. Add to boiling water. Boil until potatoes are slightly tender, about 10 minutes. Drain, then return potatoes to same pot. Cover pot and shake until potatoes are just fluffy on the outside. Drizzle oil over potatoes. Sprinkle with salt, then season with pepper. Shake to combine. Spread out in a shingle layer on two large baking sheets.

Roast in top and bottom thirds of oven, stirring halfway through, until potatoes are crispy and browned, about 25 minutes.