4 cups iced tea
4 cups chilled cranberry-raspberry drink
1 cup raspberries
Fresh mint leaves, if desired

Mix tea and cranberry-raspberry drink. Pour over ice. Top with raspberries. Garnish with mint.

None merits the name of Creator but God and the poet. ~ Torquato Tasso

1 pound lean ground turkey
1 small onion, finely chopped (1/4 cup)
1 clove garlic, finely chopped
1/4 cup slivered almonds
1/4 cup raisins
1 tablespoon red wine vinegar
1 teaspoon ground red chilis or chili powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 medium tomato, chopped (3/4 cup)
1 (4 ounce) can chopped green chilis
8 flour tortillas (8 to 10 inches in diameter), warmed
1 egg, beaten
Salsa, if desired

Cook turkey, onion and garlic in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in almonds, raisins, vinegar, ground red chilis, salt, cinnamon, cloves, tomato and green chilis. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally.

Spoon about 1/2 cup turkey mixture onto center of each tortilla. Fold one end of tortilla up about 1 inch over turkey mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush edges with egg to seal.

Heat oven to 400º. Spray chimichangas with cooking spray. Place seam sides down in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve chimichangas with salsa.

Serves: 8

True love cannot be found where it does not exist, nor can it be denied where it does. ~ Torquato Tasso