Penne, Spinach, Asparagus, and Cashew Salad

1 1/2 pounds of asparagus spears, ends trimmed, cut into 1 inch pieces

1 1/2 pounds of penne or rigatoni pasta

1 tablespoon plus 1/2 cup of olive oil

3/4 cup sliced green onions

6 tablespoons of white wine vinegar

2 tablespoons of soy sauce

1 6 ounce package of baby spinach

1 cup of salted roasted cashews, roughly chopped

Cook asparagus in a large pot of boiling salted water until just tender (about 3 minutes).  Using a slotted spoon, transfer the asparagus to a small bowl and refrigerate.  Add pasta to the same pot and cook until just tender but still firm to bite.  Drain well.  Transfer pasta to a very large bowl and toss with 1 tablespoon of olive oil.  Cool.

Blend 1/2 cup of oil, green onions, vinegar, and soy sauce in a blender until smooth (about 2 minutes).  

Asparagus, pasta, and dressing can be prepared a day in advance, covered separately. 

To serve, pour some of the dressing over the pasta.  We have found it wise to save some of the dressing in case the pasta soaks it up.  Add asparagus, spinach, and cashews to coat.  Toss to coat.  Season with salt and pepper.

Oatmeal Molasses Rolls

1 cup boiling water

1 cup plus 2 Tablespoons of Old Fashioned Oats, uncooked

3/4 cup warm water (105 degrees to 115 degrees)

1 package of active dry yeast

1 teaspoon of sugar

5 Tablespoons of butter, softened

1/3 cup plus 2 teaspoons of light molasses

1 1/2 teaspoons of salt

about 4 1/4 cups all purpose flour

In a medium bowl, pour boiling water over 1 cup of oats, stirring to combine.  Let stand until oats of absorbed the water and mixture has cooled to warm (105 degrees to 115 degrees) about 10 minutes.

Meanwhile, in a small bowl, combine warm water, yeast, and sugar; stir to dissolve.  Let mixture stand until foam - about 5 miuntes.

In a large bowl, with mixer paddle at low speed, beat 4 Tablespoons of butter until creamy.  Add 1/3 Cup of molasses, beating to combine.  Beat in the oat mixure, yeast mixture, and salt just until blended.  Gradually beat in 2 cups of flour just until blended - don't overbeat.  With a wooden spoon, beat in another 2 cups of flour.   Turn dough onto a floured surface and knead until smooth and elastic - about 5 minutes working in the remaining 1/4 cup of flour to keep the dough from sticking.

Shape dough into a ball and place in a greased large bowl, turning the ball to make sure all parts of the ball have been touched the greased surface of the bowl.  Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) or in a proofing oven.  When doubled in size, about 1 hour, prepare a 13" by 9" baking pan or glass dish by lightly greasing all sides of the pan.

Punch dough down.  On a lighlty floured surface, divide into 18 equal pieces.  Shape each into a ball and place into the prepared pan - three rows of six each.  Cover with plastic wrap and let rise again until doubled - about 1 hour.

Preheat oven to 350 degrees.  Bake rolls until very lighly browned - about 30 minutes.

Melt remaining 1 Tablespoon of butter.  Stir in remaining 2 teaspoons of molasses.  After rolls have baked for 30 minutes, remove from the oven and brush with the molasses and sprinkle with remaining 2 Tablespoons of oats.  Bake another 15 minutes longer.  Serve warm or cool on a wire rack for later.  

Sugar Smoked Turkey

 1 12 pound fresh or frozen (thawed) turkey or bone-in turkey breasts totaling about 12 lbs.

3/4 cup of salt

Salad oil

3/4 cup of. packed brown sugar

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Step 1: (Three Days Out from Serving)

Remove and toss giblets, neck, and any gravy packets.  Rinse turkey cold water and drain well.  Do not pat dry.  With your hands, rub the salt on the outside of the turkey and inside the body cavity.  Place in a roasting pan and cover with plastic wrap.  Refrigerate 24 hours.

Step 2: (Two Days Out from Serving)

Place turkey breast side up on a roasting rack.  Brush generously with salad oil.  Cover with a loose tent of foil and roast in a 325 degree oven checking internal temperature after a few hours.  Temperature should read 165 to 170 degrees.  Refrigerate overnight.

Step 3: (One Day Before or Morning of Serving)

At least three hours before serving, make a 12 to 14 inch foil pan out of aluminum foil.  Fold and crimp the sides.  Evenly sprinkle the brown sugar in the foil "pan".   Remove the racks from the grill and put the foil with the brown sugar directly on the heating element or hot coals (if propane, it doesn't need to touch the fire but needs to be close enough to burn and smoke).  Put the rack back on the grill and place the turkey on the rack.  Close the grill cover and smoke the turkey for 20 minutes or until golden brown.  There will be a lot of smoke coming out of the grill as the brown sugar burns.   Remove the turkey from the grill and refrigerate to cool.  After a bit, you can wrap it tightly in plastic wrap for the flavors to mellow.  Chill at least 3 to 4 hours. 

To serve, slice into thin slices and serve cold.