PHILLY CHEESE STEAK
In a seasoned iron skillet place 2 tablespoonfuls olive oil over medium  high heat.  Add 2/3 cup chopped onion and cook until translucent.   Set aside to drain,  and add 6-7 ounces thinly sliced ribeye of beef to skillet.  Saute for one

minute and turn.  Saute for one minute on flip side and repeat until cooked to desired degree of doneness.  Heap into a heated and split large Italian roll.   Add onions.  Top with Cheese:  American or Provolone is recommended.  Melt in oven.  (Note is in order here:  Today, they use Cheese Whiz unless another cheese is specified.  Go for the American or Provolone.)  Then, lace with ketchup (or pizza sauce), add hot peppers (recommended), and anything else which your heart desires, e.g. fried green peppers or mushrooms.  Serve with French Fries or Cheese Fries and carbonated beverage on ice, eg, Cola or Sprite.
                  Pat's Steaks created the first Philly CheeseSteak in South Philly circa 1930.

                              BUBBLE AND SQUEAK
     This is a traditional Halloween/All Saints Day dish much loved by the Irish.  It's     
made from leftovers, so don't knock yourself out.  It's name is derived from the sounds it makes while cooking.  The bubble being something like the sound of the witches cauldron, The squeaks perhaps the sound of ghosts.  : )  In a tablespoonful of butter, saute one chopped onion until translucent.  Mix this together with a half pound of sliced cabbage, pre-cooked, a pound of leftover mashed potatoes & one egg, well beaten, to hold it together.  Replace into the buttered skillet & cook on bottom until the bubbly all over top & edges are dry.  Flip & brown the other side.  I  don't

know what the Irish serve with this.  My choice would be the rest of the boiled ham, some crusty bread, and fresh string beans.  Comments solicited.  : )

                                STUFFED TURKEY
One turkey, cleaned and plucked.  Being a city gal, I buy at the market fresh,       
wrapped in plastic.  Wash well with cold water.  Boil the neck with organ meats separately.  The broth & giblets can be reserved & added to either the gravy or stuffing.  The neck can also be used to add flavor & juices to

additional stuffing by wrapping them together in aluminum foil & placing in the turkey roaster. Simple bread stuffing:  For a 14 lb. turkey, sauté 1-1/2 cups each of chopped celery & onion in one stick of butter, stirring frequently until onions are translucent.  Add a pound of dry bread cubes, 1 cup freshly chopped parsley. 1/2  tsp. each of sage, rosemary and thyme.  Toss to mix well.  Add hot water to moisten.  Stuff into turkey cavities:  End that goes over the fence last, then neck.  fastening w/skewers, or needle & thread.  Roast until golden at 325-350 degrees F. depending on size, 20-30 min./pound.  The larger the turkey, the lower the temperature.  Baste often until done & the leg is easily rotated on joint.     Remove to platter, we make the gravy next.  : )

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