For filling sauté onion & peppers in oil; remove from heat; stir in cream cheese. Prepare potatoes according to package directions; drain and reserve sauce. Stir potatoes into cream cheese mixture. If mixture is too stiff, add reserved sauce. For dough, cut 2 ¼ cups flour, baking powder and spices into the butter until it has the texture of cornmeal. Add milk and stir. Divide into 6 balls. Sprinkle flour onto rolling surface. Roll out each dough ball into a 6-8” circle, adding more flour to surface as needed. Divide filling between dough circles and place on ½ of circle. Fold dough over top to make a half circle, using a little water on your finger to seal edges firmly. Crimp edges with a fork. Place each turnover on a greased cookie sheet. Bake at 350° for 20 minutes or until golden brown.

Stir together lemon juice, oil and salt. Add raisins and carrots to dressing and mix. Save for later: ½ cup cream cheese, 2½ onions, 1½ bell peppers, 7 carrots