KITCHEN TIPS & TRICKS

1 pound ground turkey 1 egg 1 small onion, chopped 1/4 cup dry bread crumbs 2 tablespoons milk 1 teaspoon dried parsley flakes 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 10 3/4-ounce) can condensed cream of chicken soup 1/3 cup sour cream 1/4 cup milk 1/4 teaspoon dried dill weed 1/8 teaspoon each ground black pepper and ground nutmeg Yields 4 to 5 servings. Preparation time: 10 minutes. Cooking time: 9 to 13 minutes (plus 3 minutes standing time). Oven setting: HIGH (100 percent power). In medium mixing bowl combine ground turkey, egg, onion, bread crumbs, milk, parsley flakes, salt and pepper. Mix well and shape into 24 meatballs. Arrange in shallow 1 1/2-quart microwave-safe casserole. Cover with wax paper and microwave 5 to 7 minutes, or until meatballs are set. Stir gently to rearrange. Combine all remaining ingredients and pour over meatballs. Cover with wax paper and microwave 4 to 6 minutes longer, or until sauce bubbles and meat

For the Cake: 2 1/4 cups unbleached flour 1 1/2 tsps baking powder 1/2 cup dark brown sugar 1 cup sugar 2 Eggs 1 1/2 cups buttermilk 1/2 tsp ground cardamom 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 1 stick butter 1 tsp vanilla powder 1/2 tsp salt Cardamom-cofee icing: 1/4 cup milk 1 tbsp coffee powder 1 tsp ground cardamom 1/2 tsp ground cinnamon 1 tsp vanilla 2 sticks butter 3/4 cup confectioner's sugar To Make the Cake Sift the dry ingredients. In a large bowl, cream the butter and sugars, then add the eggs one at a time, followed by the vanilla, mixing until light and fluffy (about 5 minutes). Beat in the other, dry ingredients alternating with the buttermilk, but beginning and ending with the flour mixture. Beat until just smooth: about a minute. Pour into a greased and floured pans and bake in a preheated 180 degree celcious oven for about 30-35 minutes. Remove from oven and cool on a racks for about 10 minutes, then remove from the cake tin