1. Bring 7 1/2 cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.

2. Layer shrimp, red onion slices, and bell pepper slices in an airtight container.

3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.

4. Stir in 1/2 cup chopped basil 1 hour before serving.

1. Rinse turkey breast thoroughly with cold water; pat dry, and set aside.

2. Remove 1/2 cup Apple-Bourbon Marinade, and reserve for Apple-Bourbon Gravy. Pour remaining 2 cups Apple-Bourbon Marinade into a 2-gal. zip-top plastic freezer bag; add turkey breast. Seal bag, and chill at least 8 hours or up to 24 hours, turning occasionally.

3. Remove turkey breast from bag, discarding marinade.

4. Place flour in oven bag; shake to coat inside of bag. Place bag in a shallow roasting pan; place celery and sliced onion inside bag. Brush turkey breast with melted butter, and place on top of vegetables in bag. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

5. Bake at 350° for 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion of turkey breast registers 170°. Remove turkey breast from bag to a serving platter. Pour bag drippings through a wire-mesh strainer into a medium bowl, discarding solids in strainer and reserving drippings (about 2 cups) in bowl for Apple-Bourbon Gravy. Garnish, if desired, and serve with gravy.

Note: If doubling the recipe, simply place both oven bags side by side in the same roasting pan, and bake as directed.

1. Beat sweet potatoes and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Combine 1 1/4 cups brown sugar and next 3 ingredients. Sprinkle evenly over top of sweet potato mixture.

2. Bake at 350° for 40 to 45 minutes.

Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.

Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Stir together first 4 ingredients in a small bowl. Spread about 1/2 teaspoon butter mixture on both cut sides of each bread slice.

Heat a large nonstick skillet over medium-high heat until hot. Add bread slices, and cook 2 minutes on each side or until toasted.

Note: Butter mixture can be made up to 2 days ahead. Cover and chill. To soften, microwave at LOW (20% power) for 20 seconds; stir. Microwave at LOW an additional 5 to 10 seconds, if necessary.

Whisk egg yolks until blended; whisk in Key lime juice. Add condensed milk, vanilla, and salt, whisking until blended.

Pour mixture into crust. Bake at 350° for 15 minutes.

Remove from oven; cool completely on a wire rack. Chill until ready to serve. Garnish, if desired.

Note: For pies with more filling, triple the filling ingredients, and divide evenly between 2 graham cracker crusts.

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Judy Russell, Birmingham, Alabama