Both of these recipes work well with chicken or turkey cutlets. Just make sure they are pounded thin (cutlets usually are already thin ) and if very large you may have to cut in half. Chicken Francese ( Lots of words but really, really easy) 1/2 Lb Boneless Skinless Chicken Breast Halves 2 Tsp Grated Parmesan Cheese 4 Tbl finely Chopped Flat Leaf Parsley 1 egg beaten well Flour for dredging 1/4 Cup olive oil 1/4 Cup dry white wine 1 Cup chicken stock 6 Thin Round Slices Of Lemon Seeds Removed 2 Tbl butter Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them,sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Chicken Piccata - Woodie 4 Chicken breast halves , boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

Norbest are .29 cents at Safeway here this week, I doubt if they will be lower anywhere between now and Christmas. I don't need a turkey for either Thanksgiving or Christmas (we're not eating here) but I'll pick up a couple in the 10-12# range and have them in the freezer - I have a BIL who would eat turkey and rolls, cranberry sauce every week of the year given the option, so I try to make a turkey dinner for him every few months. If I was having dinner here, I would probably opt for a fresh bird, but for the freezer for later - it's hard to pass up .29 cents a pound meat :) I'll put aside a couple of hams and prime ribs too before the end of the year, I find the best prices on those in the next 6 weeks and the week before Easter.

Thank you for your well wishes, Linda. I've decided that widowhood is definitely not for the faint of heart. I've been a member of the club for ten plus years and although I'm a strong and stubborn ole Yankee who tolerates living alone perhaps better than most...there are times when it's more challenging than I would wish. I have no children of my own and the very few relatives that remain are too far away to be part of my active life. My neighbors are a self-absorbed lot not open to sharing much of anything with their own let alone with a single old lady. I learned very early on that married couples of almost any age bracket in this area do not want to socialize with single women...no matter what their age. They're really rather a strange collection and one of these days before I take my final trip...I plan to write about this entire experience. I've lived all over the world and I've never seen a population such as this. I don't know if they're a sign of the times or just a local oddity. Unfortunately...I don't have the option of moving so I just meander through daily life enjoying it through my eyes...giving and helping where I can...and ignoring the lesser attractive parts. It seems to be working! I would love to have some Le Cruset pieces but with the glass top stove...and my own slowly failing eyesight...it's probably safer that I don't. It's beautiful cookware. :-) When I bought this stove I bought a new edition of flat bottomed cookware from Cuisinart that has turned out to be a wonderful asset. It conducts heat very easily and evenly...and performs miraculous fetes over very low temperatures. I think its performance is probably why I've never invested in a crock pot. But once the holidays have passed and shopping becomes less of a physical challenge...I plan to take a look at what's available just to satisfy my need-to-know. Happy Thanksgiving, Linda...and once again...thank you for your help.

Chisue, I've never frozen one, but many online sites giving tips on Costco foods swear it freezes beautifully. I'm more of a purist (pie snob? ;)) and I make my own. We did buy two Costco yesterday for a friend for his holiday with children and grandchildren and he was thrilled to have them. He picked them up this morning. "This pie freezes beautifully! I recommend freezing it the day you buy it. I also really suggest slicing up the pie before you freeze it but don’t take the slices out of the Costco pie container, just pop the whole container in your freezer. When you want a piece just use a fork or knife to jiggle a piece out to thaw on a plate." Thawing in the refrigerator was also strongly recommended for best crust results. One month was the duration most often suggested for length of time to keep frozen.