What's your signature dish?

Pain de campagne (including sourdough) with French union soup, with triple Trappist beer (heavy beer brewed by monks from the Trappist order).

Not that I'm French, but it it's food in it's most pure and basic form and very tasty and really defines me in eatable form.

Grilled mice with asparagus stuffing in butter sauce with basil and bay leaves, served on angel hair pasta.

stouffer's lasagne

steamed broccocoli. potatoes, carrots ,purple cabbage,mushrooms, with shrimp a little salt and pepper covered in butter sauce.

hot pockets

my turkey stuffing. i use a mix of regular bread and corn bread, preseasoned. i put apple juice in it, along with chopped apples, dehydrated cranberries, cashews, onions, celery, and lots of butter. i make it pretty moist. i always stuff it in the turkey and bake it immediately. my mashed potatoes and gravy are divine.

Dessert - Pineapple upside down cake. The recipe is from a 37 year old Betty Crocker Cookbook - looks fabulous and tastes better when served warm with fresh whipped cream.
Dinner - Turkey lasagna. The recipe has evolved over the years. The delicate flavour of ground turkey in this traditional Italian dish is surprisingly delicious. Serve with a nice salad and garlic bread.
Meat Loaf - My own special take on a traditional favourite using real crumbled crispy bacon and fried onions. You can also use grated Cheddar cheese for a special touch. Serve with fluffy homemade mashed potatoes and your choice of vegetables. I'm partial to broccoli.
Vegetable - Vegetable Supreme, a creamy, dreamy easy to make dish using broccoli and cauliflower with cheese, mushroom soup, eggs and mayo topped with crushed flavoured croutons. Thanks Mom!