J:

My roommate Dave's family was in town for the holidays and his
mother made turkey dinner for Christmas. He saved me the
carcass and I finally got around to making soup with it.

I made two batches of stock, back to back, in the pressure
cooker, because the whole thing wouldn't fit, even in my ten
quart model. I ended up with about two 5-quart batches, which
I poured into a bigger stock pot. I pressure cooked 1 pound of
great northern beans for about 30 minutes (no pre-soaking),
drained them and added them to the stock. Then I added a half
pound of dried pearl barley and 4 chopped carrots. I let that
simmer for about an hour. Then I added a half cup of rolled
oats and the chopped bits of turkey from the carcass. I let
that simmer for another half hour. I finished it with 2
teaspoons of salt and 1/2 teaspoon of pepper. It was quite
good, if I do say so myself (but credit Mrs. Cowan for the
turkey).

I also made stir-fied vegetables with basil sauce (another old
wok standby). Use what vegetables you prefer--I used chopped
carrots, celery, brocolli, and green peppers, because those
were the leftover crudite vegetables from my New Year's Eve
party. For the sauce, mix 2 small cans diced green chiles and
1 tablespoon dried basil in a measuring cup. Add soy sauce to
just cover. Add a tablespoon of red wine vinegar, 1/2 teaspoon
sugar and 1 heaping teaspoon cornstarch. Mix and add to wok
when vegetables are done cooking. Stir until it thickens.
Scale up as needed.