Yes Woody can cook. He is actually quite handy in the kitchen. It must be something to do with all the knives or something. Keep watching, maybe he'll share his recipe for Spanish Omlette, or Beef Wellington!

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Updated:Wednesday, May 20, 1998

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Ceviche, Cream of Onion, Garlic and Mushroom Soup, Turkey Breast EnCroute

Serves 4-5, prepare ahead of time
Pronounced Say-ve-Chay, Ceviche is a dish served in the Republic of Panama. It is normally served as an appetizer. Most types of salt water fish can be used, but Corvina seems to taste the best. You can even make Ceviche with octopus (tastes great)

  1. Dice the Corvina and the onions
  2. Place the lemon juice, corvina and onions in an airtight container
  3. Add water to the mixture till the onionand corvina are just covered
  4. Add Black Pepper and Cayene Pepper to individual preferences
  5. Seal container and let mixture sit in refrigerator for 24 Hours
  6. Drain, and serve in a small bowl with crackers

Cream of Onion, Garlic and Mushroom Soup
Serves 6-8
A thick soup that can serve as an appetizer or is hearty enough to serve as a main course.

  1. Combine 1/2 stick butter, onions and mushrooms in pan. Saute till onions are translucent
  2. Add garlic and saute 2 more minutes
  3. Remove from heat and put mixture into a large pot.
  4. Melt remaining butter. Once melted, slowly add flour till the butter and flour form a roux.
  5. Add Chicken Broth, Bullion Cube and Milk to Onion, Mushroom, and Garlic mixture. Place on stove over low heat.
  6. Add Cream to pot.
  7. Slowly stir roux into pot.
  8. Continue to simmer for 4-6 more hours over low heat. If the mixture becomes too thick, thin by adding more milk.
  9. Serve hot,
You can make a great potato soup by substituting diced potatoes for the onions and mushrooms. Thin the roux by about 1/2 cup flour or the potato soup will be too thick.

Turkey Breast EnCroute

Turkey and vegetables in a bread pocket. A whole meal by itself.
Serves 3-4
  1. Diced Mushrooms (1 Lb.)
  2. 2 Medium Onions, Diced
  3. 2 cloves Garlic, Diced
  4. Dijon Mustard
  5. 1/2 sick Margarine (For the filling)
  6. 6 Teaspoons Margarine (For the crust)
  7. 6 tablespoons Vanilla (or unflavored) Yogurt
  8. 2 Cups Flour
  9. 4 oz Turkey breast cooked and diced. For this you can use regular turkey breast, the prepackaged, pre-cooked turkey breast or even get turkeybreast at the store and cook it yourself.

  1. Crust
    1. Completely mix Flour and Margarine
    2. Add in Yogurt, mix completely
    3. Place mixture in bowl, cover with clear plastic wrap and place in refrigerator
  2. Filling
    1. Saute Mushrooms Mushrooms, Onions till the onions are translucent
    2. Add garlic and Dijon Mustard and saute for two more minutes
  3. Final Preparation
    1. Pre-heat oven to 400 degrees
    2. Roll out crust till it is thin, cut three-four circular pieces of dough
    3. Place Mushroom, Onion, Mixture in 1/2 of each dough circle. top with some of the diced turkey
    4. Fold over 1/2 of circle with no toping. Cover the Turkey, Onions, Mushrroms. Fold and dough and pinch the edges to seal the mixture inside the dough.
    5. Place the pockets on a greased cookie sheet. Place the cookie sheet in the oven and cook for about 20 Minutes or untill the crust is golden brown.
    6. Serve Hot
Shortcut - If pressed for time, You can actually use pre-prepared biscuts (like Pop-in Fresh buscuits in the tube. Simple roll out each buscuit till it is thin and fill with the toppings. You can then skip the steps dealing with the preparation of the crust. These tend to be smaller (so make more)
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