"Completing the Wrap of Presents with a Midnite Meal to Put On Santa's Delivery Map..."

To plan the meal in 4 courses we offer: a Salmon Bake (pink), Italian Chicken Spinach Soup and Optionally Eggplant Casserole a la Marscopone with the Stuffed Turkey.

Salmon Marscopone Bake:

A. Ingredients for the Salmon:

-3 lbs salmon steaks (2 /3" thick)

-8 oz smoked salmon cream cheese

-1/3 c olive oil

-1 large yellow onion

-2 c heavy cream

-2 lemons

-1 tsp dill, dried

-1 tsp basil, dried

-4 cloves garlic

-1/3 c scallions, chopped

-2 tsp cracked blk pepper

-2 tsp salt to taste

B. Instructions to Bake:

-Take fish and wash thoroughly and slice into 2 3/4" slabs or steaks, season with salt and blk pepper and dress with herbs and seasoning minus the scallions. Set at room temperature.

-Make the home-made marscopone by taking the heavy cream and the juice of 2 lemons and cream cheese.

-Line a 9" X 12" rectangular Pyrex(R) glass pan with tin foil and add olive oil to line the foil, lay the fish steaks in two rows and then from the mixing bowl with a rubber scraper cover with home-made marscopone and dress with scallions.

-Bake the oven at 165 deg C for 45 mins. and check momentarily before the end to not burn the creamed topping.

Italian Chicken-Spinach Soup:

A. Ingredients:

-2 tblsp butter

-2 tblsp olive oil

-1 c marscopone cheese

-3/4 c marscopone cheese

-1 handful chopped Italian parsley

-1/2 handful chopped fresh basil

-1/8 c heavy cream

-1 lb choopped chicken meat (white or dark or both) from roast or rotisserie

-12 c chicken broth from the box (tetrapak)

-1 med. onion diced

-8 cloves garlic

-2 bay leaves

-3 1/2 c spinach leaves chopped

B. Instructions for Preparing

-Take butter oil and sautee the meat, onion and garlic

-Take a large sauce pan and pour in the prepared broth to simmer

-Add in the cup of marscopone cheese, cream, bay leaves and spinach leaves.

-Finish off keeping the soup warm by dressing with parsley and basil leaves.

Eggplant Casserole a la Marscopone:

A. Ingredients for Casserole:

-2 large eggplants (1/2" thick slice)

-2 tblsp olive oil

-1 tblsp olive oil

-1 yellow onion

-1 green bell pepper

-3 cloves garlic

-2 c marscopone cheese

-1 tsp dried basil

-1 tsp oregano

-1 tsp oregano

-2 tsp of salt and blk pepper for taste

-2 3/4 c shredded Monterrey Jack white cheese

-2 tomatoes

-1 handful of chopped Italian parsley

B. Instructions for the Casserole:

-Bake or grill the eggplant slices monetarily by lining the foil on a flat cookie sheet pan and sprinkle the rest of the oil on the eggplant slices for 20 mins at 165 deg C flipping them in between.

-Take a large frying skillet and sautee the veggies of peppers, onion, garlic, basil, oregano holding the tomatoes and dried basil for the topping.

-Take the cheese aside both marscopone and Monterrey Jack and eggplant and sauteed veggies and layers a large rectangular pan (9" x12") first oiling the base, then using the eggplant medallions line the pan at the base, then add on the cheese and sauteed veggies and repart a second time adding finally the rest of the cheese and marscopone and top with the tomatoes and chopped parsley for garnishing before popping in the oven for 30 mins at 165 deg C.

Serving suggestion for a Late Evening Snack:

-Cut the casserole into squares (sliced 4x 3) and serve in a small platter with fork and knife besides the hot creamy chicken soup.

-Complement the meal with a snack with butter and chocolate dipped finger cookies and hot chocolate or tea with cream or lemon + sweetener.