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A
to Z
Recipes
December 6, 2009
Always
something to make you think,
laugh and cook.
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If
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publication.
Good
evening and
welcome to your Sunday edition of A to Z Recipes Newsletter.
It's not often Texans wake up to a blanket of white snow, but late
Thursday night a rare snowfall took place ranking in as the earliest
snowfall on record in the area. Typically it only snows once every four
years in Houston but with last Thursday's snowfall it marks the first
snow two consecutive years in a row. And what a wonderful birthday gift
for my baby, Trey.
He turned 19 and the snow was perfect. He has asked that I thank his
a2z family who sent an e-card or wished him blessings in the a2z QT.
The current Monthly Theme topic is: "Healthier Recipes".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains a delicious assortment of recipes from our last Monthly
Theme topic of "Luscious
Leftovers". We've had theme issues with many
more recipes than this one but almost everyone herein is a defitinite
keeper! My thanks to those who helped by sharing recipes and other
helpful tidbits today... proof that even a handful of folks can make a
world of difference.
We'll see you here again Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared
by Treva, NC
You can tell more about a person by what he says about others than you
can by what others say about him.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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My
Christmas Wish List
~Shared by Patricia, Charlevoix, MI
(wintering in Mesa, AZ)
A BOX OF FORGIVENESS ~ so I can give to friends
A HANDFUL OF TEARS ~ to share with those who feel broken
A WARM SCARF ~ to wrap around the hearts of those needing closeness and
warmth
SOME WARM AND FUZZY GLOVES ~ to share with those needing warm hands ~
loving hands
A HEART THAT IS NOT BROKEN ~ for one who believes her heart might be
A BEAUTIFUL CLOCK ~ to remind me of the times when I may have
over-stepped my boundaries and said more than I should
A SOFT AND MELODIC CD ~ that can soothe the spirit when the spirit
becomes flawed
SOME FALL LEAVES ~ to shower around those wanting the changes for their
heart and soul
LOVELY CARDS ~ to send to those in need ~ welcoming them to a new day
with kindness
WRAPPING PAPERS ~ in colors of the rainbow ~ to lift the spirits ~ to
cause laughter and insight
A BOX FILLED WITH LAUGHTER ~ to send to someone who has not laughed or
felt the thrill of joy in awhile
A CARTON OF KNOWING ~ so that lifting the spirits of others comes
easier and often.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Work
with Leftovers Daily
~Shared by Ann, Mims, FL
Check your refrigerator in the morning and plan to use as many
leftovers as possible that day.
After a meal plan how to handle the leftovers:
* Freeze cooked vegetables, cooked meat,
and vegetable-cooking broth
* Plan to use cooked meat the next day
in sandwiches, quiches, tacos, enchiladas, or spaghetti sauce. You may
also want to reheat in microwave, or marinate to use in salads.
* Rinse off dressing on leftover green
salads and drain, cool quickly, and add to soups or to freezer for soup
makings.
* Plan to use leftover fruits as
garnish, in fruit cups, or in fruit salads.
Store Food Safely
* Refrigerate cooked foods promptly.
* Store leftovers in plain sight in your
refrigerator. Use clean, see-through containers with covers.
* Label foods and mark date of storage.
* Use up leftovers within two or three
days.
* Do not trim away mold on food and eat
the remainder. All food with mold (except for intentional mold such as
with blue cheese) should be discarded.
* If you suspect a food is no longer
safe to eat, do not taste it! Follow the adage "When in doubt, throw it
out!"
Get Leftovers on the Table the Next Day
* Use it as a garnish or relish: slice
raw fruits or vegetables and place on lettuce leaf.
* Use it in a sandwich: slice cooked
meats to serve hot or cold, or add sliced fresh vegetables, cover with
cheese and broil until cheese melts.
* Put it in a salad: add strips or cubes
of cooked meat and raw or cooked vegetables to a chef salad or to a
rice, macaroni, or potato salad. Marinate cubes of cooked meat with raw
or cooked vegetables in French or Italian dressing for a few hours and
spoon into lettuce cups.
* Serve it in a white sauce, tomato
sauce, or brown gravy over bread, potatoes, rice or noodles.
* Add it to a casserole, stir-fry dish
or quiche, stir into an omelet, or sauté with rice.
Serve Leftovers Attractively
* Use bright-colored dishes, napkins or
tablecloths that complement your food.
* Add an appetizing garnish.
* Serve with a favorite bread, salad, or
dessert.
Have Some Key Recipes for Using Up Common
Leftovers
* Make a "Use-It-Up" chowder,
croquettes, hash or quiche.
* Find special ways to handle your
"problem" leftovers. Notice what leftovers are the most difficult for
you to use up, that you most often throw out. Look for recipes that use
your problem foods. File the recipes where you can find them easily.
Know When to Throw Away
* Throw it out if you suspect the food
is no longer safe to eat.
* Throw it out when preparing the food
calls for expensive ingredients or a more time-consuming process than
you feel the food is worth.
Shop to Avoid Leftovers
* Buy only the amount of perishable food
that you can use up within a few days.
* Use up the perishables in your
refrigerator before going on your next shopping trip.
Source: "The
Dollar Stretcher, Inc."
Using Leftovers
~Shared by Mary S., Nashville, TN
Asparagus
— Make asparagus omelets by chopping cooked asparagus and add to beaten
eggs. Add a little grated cheddar or American cheese. Proceed as for an
omelet.
— Place cooked asparagus in a buttered baking dish, then sprinkle with
breadcrumbs mixed with parmesan cheese. Bake until heated through.
Biscuits
— Split in half and spread each cut side with butter. Sprinkle with
garlic powder, parsley, dill weed and shredded cheese. Bake at 400
degrees F until the cheese is melted.
Bread-fruit and nut
— Slice and make French toast.
Candy
— Break Hershey bars into chunks and mix into standard chocolate chip
cookie recipes.
— Add crushed pieces of Butterfinger to peanut butter cookie dough.
— Top rolled sugar cookie dough with gummy worms.
— Make a hole in the uncooked cookie dough and fill it with Life
Savers, Warheads or Jolly Ranchers. They melt for a stained-glass
effect.
— Mix candy pieces into a boxed cake mix.
— After frosting a cake, sprinkle it with candy pieces.
— Fold small candy pieces into cheesecakes or whirl them into milk
shakes.
— Make your own McDonald's McFlurry by mixing candy into softened
vanilla ice cream.
Candy canes
— Dissolve in mugs of coffee or hot chocolate for a tasty drink.
Cereal
— Crush the cereal well, dip chicken pieces into egg wash, then roll in
the crushed cereal. Bake according to your favorite oven baked chicken
recipe.
Challah
— Use leftover challah for bread pudding.
Chex Party Mix
— Use in salads in place of croutons.
Chili
—Reheat and spoon over cooked hamburger patties. Top with shredded
Monterey jack cheese and sour cream.
— Serve over hot cooked rice.
— Warm leftover chili, then put into taco shells. Add shredded cheese,
shredded lettuce, diced tomatoes and sour cream.
Coffee
— Freeze leftover coffee in cubes to cool off hot coffee.
— Add black coffee to pot roast to create a rich, brown gravy.
Chop Suey/Chow Mein
— Add scrambled eggs.
Corned Beef
— Slice thinly with Swiss cheese and layer corned beef on rye bread
with a spreading of good mustard. Top with another slice of rye, brush
the bread with melted butter and pan-fry or griddle until the bread is
lightly toasted on both sides and the cheese melts.
— Make an open-face Reuben sandwich. Spread Russian salad dressing onto
a slice of rye bread. Layer on thinly sliced corned beef, a generous
spoonful of drained sauerkraut and a slice of Swiss cheese. Place this
under the broiler and cook until the cheese melts.
— Dice the corned beef, add to sauteed onion and potato, add chicken
broth to cover and let this reduce on top of the stove until the potato
is tender. Mash half of the potato to thicken the sauce and spoon the
sauce over toast or a poached egg on toast.
— Dice the corned beef and add to finely chopped celery, onion and red
bell pepper. Moisten this with mayonnaise, season with salt and pepper
and use as a sandwich filling or spoon into the center of a warm baked
potato.
— Saute onions in olive oil in an oven-proof skillet. Add diced corned
beef and stir to warm through. Pour over three to four eggs that have
been beaten with a little water. Cook, lifting the omelet from the
sides with a wooden spoon or heat-proof spatula, until the omelet has
cooked halfway through. Add a handful of shredded cheese, if desired,
fold the omelet in half in the pan, flip it once, cook a minute, then
slide onto a plate and serve with your favorite salsa.
Corned beef broth
— Save the broth from a corned beef and cabbage dinner. Chop up
leftover beef, carrots, cabbage and potatoes and simmer them in the
broth along with any other vegetables you may want to use.
Halloween Candy
— Take all the pure chocolate candy and break it up into little pieces.
Put into a zip-type bag. Many recipes call for a cup to a cup and a
half of chocolate morsels (at 1.75 to 2.50 per bag). Use these to
replace the morsels.
Ham
— Use diced in Denver omelets.
— Ham kebabs. Thread large ham chunks onto skewers, alternating with
fresh pineapple chunks and squares of sweet red or green bell pepper.
Brush kebabs with butter and grill until browned. Serve with rice and
fresh asparagus.
— Julienne and use in a chef's salad.
— Use in scalloped potatoes.
— Use odd-size pieces of the fattier ham parts as a seasoning. Drop a
chunk or two into the water when cooking green beans or cabbage for
real down-home flavor.
— Pie: Dice ham. Combine in greased casserole with canned or frozen
peas and a can of undiluted cream of mushroom soup. Top with mounds of
cooked, mashed and seasoned sweet potatoes.
— Scallop: Arrange alternate layers of mashed potatoes, sliced onion
and sliced ham in greased casserole; add hot milk to cover. Cover and
bake at 350 degrees F until potatoes are done.
— Turnover: Put ham, onion and apple through food chopper; roll pie
dough and cut into squares. Place generous spoonful of mixture on each
square; fold into triangle and press edges together. Bake and serve hot
or cold.
— Casserole: Cut ham in slivers; mix with cooked macaroni and white
sauce. Turn into greased casserole; sprinkle with plenty of sharp
cheese and buttered bread crumbs. Bake at 400 degrees F for 20 minutes.
— Scottish: Mix together ground ham, cold seasoned mashed potatoes and
seasoning. Shape into oval cakes and roll in flour. Saute in hot fat
until brown on all sides.
— Scramble: Brown the last bits of cooked ham in a small amount of
butter or margarine in skillet. Pour in scrambled egg mixture. Scramble
as usual over low heat.
— Savory: Saute slivers of cooked ham with a little sliced onion, green
pepper and celery until golden. Add canned baked beans. Heat through.
— Pudding: Mix chopped ham, a can of cream-style corn, 2 beaten eggs
and bread crumbs. Pour into a greased casserole and bake like a
custard. Serve hot with corn muffins.
— Goober: Dice ham, celery, green pepper and apple. Combine with a
generous quantity of salted peanuts. Serve as a salad with lettuce and
mayonnaise.
— Rabbit: Combine 1 can of tomato soup, 1/2 cup grated cheese and 1/2
cup evaporated milk; stir until smooth. Stir in chopped ham, 2 beaten
eggs; cook in double boiler until creamy. Serve between slices of toast.
— Strata: Grease a small casserole and arrange with thin slices of
bread, thin slices of cheese, slivered ham in layers. Pour over 1 cup
milk, 1 egg and seasonings, beaten together. Bake in moderate 350
degree F oven until puffed and brown.
— Jellied: Dice ham, apple and celery. Prepare lemon-flavored gelatin
as directed on package. Chill gelatin until thick; fold in ham mixture.
Pour into molds and chill until set. Turn out on lettuce leaves and
garnish with walnut halves and mayonnaise.
Ham slices
— Heat ham slices with your favorite barbecue sauce and serve on rolls.
Meat Balls
— Slice meatballs. Saute bell pepper strips until crisp-tender, then
add the meatball slices to the pan to heat through. Use as a sandwich
filling for French or Italian bread, adding warmed spaghetti sauce as
desired.
Meat Loaf
— Blend a can of cream of chicken or cream of mushroom soup with 3/4
cup milk. Spread about 1/3 of this on the bottom of a casserole dish.
Layer slices of leftover meat loaf and mashed potatoes over this. Top
with the remaining soup mixture. Bake at 325 degrees F for about 45
minutes.
Oatmeal
— Add cooked oatmeal to pancake or muffin batter.
Pancakes
— Sprinkle with a cinnamon-sugar mixture, then roll up and eat.
Pie dough
— Roll dough very thin, dot with butter, then sprinkle with cinnamon
and sugar. Roll up, slice off 1-inch pieces and bake flat side down.
Kids love these!
Poultry
— Make it into a sandwich filling by mincing or grinding the meat, then
mixing it with onions, celery, pickles and salad dressing.
Punch
— Make smoothies by mixing with canned fruit in a blender. Add yogurt
or ice cream for variety.
Roast Beef
— Cut into 1/4-inch slices. Dip into beaten egg, then into dry bread
crumbs. Fry the slices in oil or butter until hot and golden.
— Put into a crock pot with some canned green chiles, a little cumin, a
little garlic, and a little water. Cook until the beef is easily
shredded, then use as a taco or burrito filling.
— Top meat slices with cooked onions and peppers and provolone cheese;
serve on hoagie rolls.
Roast Pork
— Cut into slivers and add to a vegetable stir-fry.
Salmon
— Combine chunks of salmon with chopped sweet pickles and diced onions
for a great sandwich filling.
Sloppy Joe meat
— Make an omelet using leftover sloppy Joes. Spread reheated meat over
omelet, sprinkle with your favorite cheese, fold, cook until cheese
melts, then serve.
— Spread it over toasted English muffin halves, top with slices of
American cheese and broil just until the cheese melts.
Spaghetti
— Chop; add diced raw vegetables and enough bottled Italian dressing to
coat. Makes a wonderful salad!
Steak
— Heat slices of steak with sour cream, diced onions, garlic, pepper, 1
can cream of mushroom soup and enough water to make a nice sauce. Serve
over egg noodles.
— Slice it very thin, then heat up in a skillet with sliced green bell
pepper, slivered onion and fajita seasoning. Serve in warmed flour
tortillas as fajitas.
Stollen
— Use leftover stollen for bread pudding.
Taco Meat
— Put a layer of tater tots in a baking dish. Bake according to package
instructions. Top with taco meat and mozzarella cheese. Bake until the
meat is heated through and the cheese is melted.
— Warm the seasoned taco meat in a skillet, then add flour to form a
paste. Stir in milk to make a savory gravy to serve over biscuits.
— Use any leftover fixings in addition to meat - chopped onions,
chopped tomatoes, refried beans, salsa, etc. Add to a can of chili
beans, add a little seasoning, if needed, and cook until mixture has
thickened.
Turkey
— Combine turkey, gravy and dressing. Put into a greased baking dish
and bake at 350 degrees F until golden.
Wild Rice
— Add to scrambled eggs.
Wine
— Freeze leftover wine into ice cubes for future use in casseroles and
sauces.
Source: Recipe
Goldmine
Turkey + 3 Ingredients = Luscious
Leftovers
by Kate Heyhoe
~Shared by Maggie, TX
You slaved in the kitchen for hours or even days preparing the perfect
Thanksgiving meal. Let's face it: you're pooped!
Leftover turkey is great for just hacking off, sprinkling with salt and
munching on, standing around the kitchen with family and friends. But
sometimes you want a more substantial meal using the leftover bird,
such as Rick
Rodgers' Turkey Tetrazzini Gratin or a Mongolian
Turkey
and Broccoli Stir-Fry. Problem is, these recipes require
getting back
into the kitchen in a serious way, cutting and chopping and cooking
again.
Luscious Leftovers
How about a simpler meal, one that comes together quickly and
painlessly, but tastes like a world-class specialty? If this idea
sounds appealing to you, consider what three ingredients you might pair
with turkey to come up with a complete meal.
The "Turkey Plus Three-Ingredient" List
I've created two turkey-combo's to try: Mooshu
Turkey and Turkey
in
Saffron Cream Sauce. But the possibilities are endless.
Whether you
pick stir-fry, sauté, hot casseroles, or cold salads, consider
combining these ingredients with diced, cooked turkey:
Turkey plus...
* Red enchilada sauce, grated cheese,
corn tortillas = Turkey Enchiladas
* Chicken broth, frozen wontons, bok
choy or spinach = Turkey Wonton Soup
* Ziti pasta, spaghetti sauce, grated
mozzarella = Baked Ziti Casserole
* Penne pasta, pesto sauce, grated
Romano cheese = Turkey Pesto Toss
* Potato, onion and bell pepper = Turkey
Hash
* Celery, sour cream, curry powder =
Curried Turkey Salad
* Crusty bread, cheddar cheese, sliced
tomatoes = Turkey-Chedder Melt
* Pears, gorgonzola cheese, Italian
salad dressing = Turkey Pear Salad
* Apples, pecans, blue cheese dressing =
Turkey Pecan Salad
* Barbecue sauce, toasted onion rolls,
onion = BBQ Turkey Joes
* Canned hominy, canned diced green
chiles, chicken broth = New Mexican Turkey Posole
* Grilled eggplant slices, spaghetti
sauce, mozzarella = Turkey-eggplant Pizzettes
* Creamed corn, kielbasa sausage,
chicken broth = Turkey-Corn Chowder
* Mustard, Cream, Pasta—Turkey and Pasta
Dijon
* Chinese 5-Spice, napa cabbage, green
onion = 5-Spice Stir Fry
* Teriyaki sauce, steamed white rice,
shredded napa cabbage = Turkey-Teriyaki Rice Bowls
These are the basics, and a simple touch of a flavored pasta, sesame
oil, garlic or spices can further heighten the flavors without a lot of
effort.
Source: Kate Heyhoe, The Global Gourmet
31 Things to Do with Rotisserie
Chicken
by Marissa Rothkopf Bates
~Shared by Maggie, TX
The store-bought rotisserie chicken is the busy cook's best friend. So
delicious! So easy! And as these recipe ideas prove, very versatile,
too. What's not to love?
We've created 31 different suggestions—one for every day of the
month—for turning that plain old roasted chicken into creative meals
for the whole family.
1. Bacon, Broccoli and Chicken Pasta
Cook your favorite pasta (any shape) according to manufacturer's
directions, but three minutes before it's done, add broccoli florets to
the cooking water. Meanwhile, cook bacon and crumble. Toss pasta and
broccoli with bacon, diced chicken, a few tablespoons of pesto and a
glug or two of a nice olive oil. Season to taste and sprinkle with
Parmesan.
2. Coronation Chicken
Chop cold chicken into bite-size pieces. Mix with mayonnaise and a
healthy dose of curry powder. Stir in cut-up apples and golden raisins.
Serve on bread or over lettuce.
3. Chicken Adrean
Place a layer of shredded chicken in the bottom of a casserole dish.
Pour a can of your favorite condensed cream soup (cream of chicken or
cream of mushroom are good choices) over the chicken, add some frozen
peas or any other vegetable of your choice, top with plenty of shredded
cheese and bake at 350 F until bubbly.
4. Barbecue Chicken Salad
Mix equal parts mayonnaise and barbecue sauce. Toss with chunks of
chicken, diced yellow or red pepper and thin slices of scallion. Serve
on crusty garlic bread or over crunchy romaine lettuce.
5. Walnut Blue Cheese Chicken Wraps
Soften a tortilla in the microwave for 15 seconds to make it easier to
roll. Blend equal parts blue cheese and whipped cream cheese and spread
on the inside of the tortilla. Layer shredded chicken, chopped walnuts
and watercress or arugula down the middle of the tortilla. Fold up one
edge and roll tortilla into a wrap.
6. Chicken Quesadilla
Put a layer of shredded Monterey jack cheese over a tortilla. Top with
shredded chicken, a little more cheese and then place another tortilla
on top. Place in a preheated pan and heat through. Once the cheese has
begun to melt, flip the quesadilla and heat through on the other side.
Cut quesadilla into triangles and serve with sour cream, salsa and
guacamole.
7. Sherry Chicken Fricassee
Saute sliced onion in butter until soft. Cut up the rotisserie chicken
and place on top of the onion. Add a few allspice berries, some salt
and pepper and a few big glugs of sherry. Cover and simmer for 20 to 25
minutes until the meat is tender. Add more sherry or chicken stock as
needed to keep it juicy.
8. Chicken and Mustard Cream Pasta
Saute sliced mushrooms with diced shallots in olive oil until soft. Add
about a cup of white wine and cook until the liquid is absorbed by the
mushrooms. Add a half cup chicken stock and reduce by half. Add a few
tablespoons whole-grain mustard and cook until heated through. Swirl in
2 to 3 tablespoons creme fraiche or heavy cream. Season to taste and
toss with fettuccine.
9. Herb Cheese and Chicken Stuffed Mushrooms
Blend soft herb cheese, minced garlic and chopped chicken. Scrape out
the gills from the underside of some portobello mushrooms, fill with
the cheese mixture, top with breadcrumbs and grated Parmesan, and broil
until golden.
10. White Chicken Pesto Pizza
Spread a ready-made pizza crust (such as a Boboli) with a thin layer of
pesto. Top with shredded rotisserie chicken, mozzarella and dollops of
ricotta. Sprinkle with finely sliced sun-dried tomatoes, drizzle with
good extra-virgin olive oil and bake at 450 F until cheese is bubbly.
11. Macaroni and Chicken Cheese
Make boxed or fresh macaroni and cheese according to the directions or
recipe. Add diced chicken, crumbled bacon and peas. Top with
garlic-toasted bread crumbs and broil until bubbly.
12. Greek-Style Stuffed Peppers
Cook orzo according to the package, drain and mix with chopped chicken,
some minced garlic, diced onion, grated zucchini, crumbled feta,
chopped parsley and oregano. Add a beaten egg and mix. Remove the tops
of red bell peppers, seed them and stuff with the orzo mixture. Crumble
some extra feta over the top, and bake at 350 F for about an hour.
13. Chicken and Leek Pie
Saute chopped leeks in a generous amount of butter until soft. Add
chunks of chicken to the pan, pour in about 6 ounces of chicken stock
(enough to cover the mixture in the pan) and bring to the boil. Reduce
the heat and let simmer for 10 minutes. Remove from heat and blend in
creme fraiche, some mustard, chopped parsley, and salt and pepper to
taste. Pour mixture into a casserole dish and top with mashed potatoes.
Bake for 20 to 30 minutes at 350 F until bubbly.
14. Chicken Curry
Saute onions, carrot slices and cauliflower florets in canola oil until
crisp-tender. Add bite-size pieces of chicken and your favorite jarred
curry sauce. Simmer, covered, for 10 to 15 minutes. Serve with rice and
warm, buttered naan.
15. Chicken with Couscous and Moroccan Spices
Saute onions and garlic in oil in a large pot until soft. Add Moroccan
spices to taste (1/2 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon
coriander, 1/4 teaspoon cayenne and 1 teaspoon coriander make a quick
blend) and cook until fragrant. Add couscous and chicken stock (follow
amount listed on couscous box), lemon zest, green olives and pieces of
chicken (with skin on). Bring to a boil, cover and simmer until
couscous is cooked.
16. Chicken, Bean and Chorizo Stew
Saute garlic in olive oil until softened, then add slices of chorizo
and fry for 2 minutes. Add a can of drained, rinsed white beans,
shredded chicken and half a bottle of beer. Cover and simmer until
heated through. Add more beer or water if necessary. The stew should be
slightly soupy.
17. Crazy Chicken BLAT
Toast seven-grain bread and layer with mayonnaise, mashed avocado,
bacon, lettuce, tomato and thin slices of chicken breast. Top with
another toasted slice of bread. Revel in its delicious simplicity.
18. Chicken and Sweet Potato Coconut Curry
Fry store-bought Thai red curry paste in some oil. Add peeled, chopped
sweet potatoes, chunks of chicken and a drained can of chickpeas, and
coat with the curry paste. Pour in about 8 ounces of water and a can of
coconut milk, bring to a boil and simmer for 15 minutes. Serve over
rice. Garnish with cilantro if you're feeling fancy.
19. Almond-Chicken Salad
Toss chunks of chicken with mayonnaise, roasted chopped almonds, minced
celery, garlic powder and a little lemon juice. Serve on white bread
with a thin layer of cucumber slices.
20. Mexican Chicken and Bean Wraps
Warm a tortilla in the microwave for 15 seconds to make it easier to
roll. Place shredded chicken, black beans, chopped jalapenos, salsa and
lettuce down the center of the tortilla. Fold up one edge and roll
tortilla into a wrap.
21. Chicken Rarebit
Mash 8 ounces of grated cheddar cheese, a teaspoon of dry mustard, an
egg yolk, a few dashes of Worcestershire sauce and a few tablespoons of
beer or white wine to make a moist paste. Toast thick slices of bread.
Top with shredded chicken and spread with the cheese mixture. Broil
until bubbly.
22. Nacho-Chicken Bake
Put a layer of shredded chicken in a greased casserole dish. Spread
salsa and sour cream over the top (use just enough to keep things
flavorful and juicy). Crumble tortilla chips over the top and sprinkle
with shredded cheese. Cook for 10 to 15 minutes at 400 F until cheese
is melted.
23. All-in-One Chicken Casserole
Heat oil in saute pan and add thinly sliced Yukon gold potatoes. Fry
potatoes for a few minutes, and then add the chopped chicken and enough
chicken stock and wine (if desired) to almost cover the potatoes. Bring
to a boil, then cover and simmer until the potatoes are tender. Add
some spinach and cover again until the spinach is wilted. Remove from
the heat, season and stir in a little sour cream or creme fraiche and
gently mix. Add chopped tarragon if you're feeling fancy.
24. Chicken and Broccoli Stir-Fry
Cook a few tablespoons of minced garlic and ginger in oil over a high
heat for a few minutes, then add broccoli florets and cook until
tender. Stir in the chicken, add a few tablespoons of soy sauce, a
squeeze of honey and a splash of rice wine vinegar. Stir and cook for
one minute to heat it through. Serve over rice or soba noodles.
25. Peanut Butter Noodles with Roast Chicken
To make peanut sauce, blend until smooth 1/4 cup rice wine vinegar, 3
tablespoons peanut butter, 3 tablespoons soy sauce, 2 tablespoons
honey, 1 tablespoon dark sesame oil (if you have it), 1 minced garlic
clove and 1/2 teaspoon freshly grated ginger. Toss with hot spaghetti
and shredded chicken. Top with thin slices of scallion and cucumber.
(Or, buy sesame noodles from your neighborhood Chinese restaurant and
add shredded rotisserie chicken when you get home.)
26. Pasta Zorro
Grill zucchini rounds and toss with olive oil and minced garlic in a
large bowl. Add chunks of chicken, cubes of feta, sliced cherry
tomatoes, salt, pepper and a little dried oregano. Toss with hot pasta,
some lemon zest and minced parsley. Serve at room temperature.
27. Spinach, Chicken and Goat Cheese Salad
In a large salad bowl, toss baby spinach leaves, walnuts, diced
chicken, thin slices of red onion and orange slices with a red wine
vinaigrette. Sprinkle with crumbled goat cheese and serve.
28. Chicken Antipasto Salad
In a big bowl, toss together diced chicken, cubes of salami and
provolone, pitted olives, bite-size pieces of roasted pepper, minced
onion and chopped romaine lettuce. Toss with red wine vinegar and olive
oil.
29. Open-Faced Chicken Caesar Salad Sandwiches
Slice and toast ciabatta bread or rolls, then drizzle with olive oil
and rub with a cut piece of garlic. Layer sliced chicken, some romaine
lettuce and parmesan shavings. Top with bottled Caesar salad dressing
and an anchovy and, if you're feeling brave, an anchovy.
30. Pretend Peking Duck Wraps
Warm a tortilla in the microwave for 15 seconds, to make it easier to
roll. Spread with hoisin sauce. Layer slices of chicken, watercress,
and matchstick slices of cucumber and scallions in the middle of the
tortilla, then fold up one edge and roll tortilla into a wrap.
31. Instant Chicken Soup (great for using leftover chicken)
Saute a mixture of chopped carrots, celery and onions until just soft.
Add whatever remains of the chicken, bones and all, into the pot, cover
with water, add 5 to 7 peppercorns and a few sprigs of fresh thyme, and
simmer for two hours. Remove chicken and bones, dice chicken meat and
add back to the pot. Add pasta, if desired. Season and enjoy.
Source:
iVillage
31 Ideas for Thanksgiving
Leftovers
by Marissa Rothkopf Bates
~Shared by Ann S., Mims, FL
Too many leftovers to handle? Scrap that tired cold turkey sandwich and
turn to one of our creative ideas for transforming yesterday's
leftovers into delicious new meals.
Thanksgiving Turkey Salad
Mix chopped turkey with dried cranberries, walnuts, chopped celery and
a little minced red onion. If you like blue cheese, crumble some in.
Stir in some mayonnaise and serve on toasted brioche or leftover rolls
from Thanksgiving dinner.
Stuffing Casserole
Butter a baking dish and line it with leftover stuffing that has been
mixed with packaged french-fried onions, pressing the stuffing up the
sides as best you can to make a little stuffing “pie shell.” In a bowl,
mix together a can of cream of mushroom soup, 3/4 cup milk, frozen peas
(or leftover green beans) and chopped turkey. Pour mixture into
stuffing shell and sprinkle some cheese over the top. Bake at 350 F for
30 minutes, or until the filling is set and the top is golden and
bubbly.
Thanksgiving Tacos
Saute a chopped onion in olive oil until translucent. Add minced garlic
and saute for 1 minute more. Stir in shredded leftover turkey, 1 cup
salsa and 1/3 cup water, and cook over low heat until the mixture looks
soft and stew-like (about 15 minutes). Sprinkle with chopped cilantro,
then fill taco shells with the mixture and top with shredded lettuce,
cheese and sour cream.
Turkey Hash
Peel and dice 3 to 4 sweet potatoes into 1/2-inch pieces and cook in
boiling water for about 5 minutes, or until tender; drain. Saute a
chopped onion and green pepper in oil until soft, then season with
garlic powder, salt and pepper. In a large bowl, mix the onion-pepper
mixture, the sweet potatoes and chopped leftover turkey. Heat olive oil
in a large skillet and add the sweet potato mixture, flattening it to
the pan with the back of a wooden spoon. Cook potatoes until they form
a crispy crust, then flip and cook until crispy on the other side.
Asian-Style Turkey Lettuce Wraps
Mix together equal amounts of hoisin sauce and barbecue sauce (use
enough to generously coat the amount of turkey you have). Saute minced
garlic and ginger in sesame oil for 1 minute, then stir in the hoisin
mixture. Mix in finely chopped leftover turkey and minced scallions,
and simmer for about 10 minutes. Serve with romaine lettuce leaves for
wrapping up the mixture.
Turkey-ghetti
Saute chopped onions and green peppers in olive oil until softened. Add
minced garlic and cook 1 minute more. Add finely chopped leftover
turkey, spaghetti sauce and a splash or three of red wine, then cover
and simmer for 10 to 15 minutes. Toss with cooked spaghetti and
Parmesan cheese.
Corn Bread and Ham Muffins
Prepare your favorite corn bread mix according to the directions on the
box. Before baking, fold in some chopped leftover ham, some shredded
cheddar cheese and a sprinkling of sliced scallions. Fill muffin cups
halfway with the mixture and bake at 400 degrees for 15 to 20 minutes,
or until a toothpick inserted in the center comes out clean. Serve warm.
Mashed Potato Gratin
Saute onions, shallots or garlic (or all three) until soft. Blend with
leftover mashed potatoes, minced leftover ham, a tablespoon or two of
mustard and a small amount of milk or cream (just enough to make the
potatoes soft again). Fill a buttered baking dish with the mixture and
sprinkle some shredded cheese on top. Cover dish with aluminum foil and
bake at 300 F until heated through (about 15 minutes).
Turkey Tortilla Soup
Slice corn tortillas into thin strips and cook in hot oil until crisp;
remove to paper towels to drain. In a large pot, combine 32 ounces of
chicken broth, 1 cup salsa (or stewed tomatoes) and a chopped zucchini.
Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
Add chopped leftover turkey and heat through. Serve soup topped with
your fried tortilla strips, sour cream and a splash of fresh lime juice.
Cranberry Sauce Chutney
This recipe assumes you have about 2 cups of leftover cranberry sauce
to work with—adjust measurements to suit. Chop a medium onion and half
an apple and saute until soft. Mix in 1 tablespoon minced fresh ginger
and cook for 1 minute, then add the cranberry sauce and 1/3 cup apple
cider vinegar. Simmer uncovered for 20 minutes, stirring occasionally.
Cool to room temperature and enjoy with cheese on crusty bread.
Ultimate Day-After Turkey Sandwich
Generously spread mayonnaise and ketchup on 2 slices of your favorite
bread. Layer stuffing, turkey (dark meat is great here), cranberry
sauce and a bit of mashed sweet potato on one slice of the bread. We’ve
been known to sprinkle on some leftover fried onions from the green
bean casserole as well. Top with remaining bread slice.
Leftover Hors D'oeuvres Soup
This is a great way to use up the crudites and cheese tray that no one
touched. Cut your vegetables into 1- to 2-inch pieces. Saute a few
chopped shallots in some butter until softened. Add your chopped
vegetables and a few sprigs of thyme; saute for a minute, stirring to
coat the vegetables in the butter. Add about 3 cups of chicken or
vegetable stock for every 2 cups of vegetables that you’ve used. Bring
to a boil, then reduce heat and simmer uncovered for about 30 minutes.
Puree half the soup, then add it back into the pot and season with salt
and pepper. Toast a few slices of leftover bread, sprinkle with cheese
and broil until melted and golden. Float the cheesy croutons on top of
the soup.
Curried Turkey Shepherd’s Pie
Saute chopped onions in olive oil until golden. Add a tablespoon of
curry powder and some minced garlic and fry until fragrant, about 1
minute. Stir in a can of cream of chicken soup and 1/2 cup white wine.
Bring mixture to a boil, then reduce heat and simmer until thickened
but still fluid. (You can add a bit more wine if it gets too thick.)
Mix in some frozen peas and some finely chopped leftover turkey meat
and pour into a buttered casserole dish. Spread or pipe mashed potatoes
over the mixture and top with some shredded cheddar cheese. Bake at 350
F for 20 to 30 minutes, or until heated through and bubbly.
Husband’s Dinner
Cook enough rice for four people and let it cool. In the largest
skillet you have, saute chopped onions, minced garlic and chopped
pepperoni in olive oil for 4 to 5 minutes. Add chopped leftover turkey,
diced apple and sliced scallions. Mix in a generous helping of curry
powder and cook until everything is heated through. Thoroughly mix in
the cooked rice and season with salt and pepper to taste. Sprinkle with
some more fresh scallions before serving. This recipe was invented by a
kindly husband who wanted to give his wife a break from cooking the day
after Thanksgiving.
Cranberry Sauce Fudge Sundaes
In a small saucepan, mix cranberry sauce with a few tablespoons of Gran
Marnier and simmer over low heat for 5 minutes. Meanwhile, warm up your
favorite hot fudge sauce in a separate saucepan (or in the microwave).
Scoop vanilla ice cream into bowls and drizzle the two sauces over the
top. You might never look at cranberry sauce the same way again.
Green Bean Casserole Pasta
Saute generous amounts of chopped garlic and a pinch of red pepper
flakes in olive oil. When the garlic is soft, toss in shrimp and cook
until just pink. Add leftover green bean casserole and 1/2 cup white
wine (or water) and let bubble for 3 to 4 minutes, or until heated
through. Toss with hot penne or fusilli pasta.
Black Friday Power Breakfast
Heat butter until it foams, then add thick slices of cold leftover
stuffing and fry until crispy on both sides. Remove stuffing slices to
a plate and top with a sunny-side up egg. Drizzle with reheated gravy.
Shop without fear of ever getting hungry.
Simple Breakfast for Tired Chefs
Toast leftover corn bread and slather on butter and cranberry sauce.
Stuffing and Cheese Strata
Saute mushrooms in a little bit of butter until they have released most
of their liquid and have started to brown. Add minced garlic and a
couple handfuls of spinach and cook, stirring, until spinach is wilted;
remove to a large bowl. In a separate bowl, beat together 2 cups whole
milk and 3 eggs to make a custard; season with salt and pepper. Add
crumbled leftover stuffing to the mushroom-spinach mixture, then pour
into the custard. Stir in handfuls of grated cheese—a nutty cheese like
Gruyere works well here—before pouring the mixture into a buttered
casserole dish. Bake at 350 F for 30 to 40 minutes, or until strata is
puffed and golden.
Turkey or Ham Calzones
Mix chopped turkey or ham with a good-quality marinara sauce. On a
floured cutting board, roll out ready-made pizza dough into a circle
(you can make either one large calzone or several smaller ones). Put a
layer of shredded mozzarella cheese on one half of the circle, being
careful to leave an inch-wide border free of toppings around the edge
of the dough. Spread a layer of the turkey mixture on top of the
cheese. Moisten the edge of the dough and fold the empty half of the
pizza dough over the filling; crimp the edges together to seal.
Carefully transfer the calzone to a baking sheet and bake in a
450-degree oven for 10 to 15 minutes, or until golden brown.
Pulled Turkey Sandwiches
Saute a large minced onion in oil until golden and soft; let cool. Add
1 cup ketchup, 1 cup barbecue sauce, 1/3 cup white vinegar and 3
tablespoons hoisin sauce and mix well. Add shredded leftover turkey and
let marinate overnight in the refrigerator. When it’s time to eat,
simmer the turkey mixture in a covered pot for 20 to 30 minutes, then
uncover and simmer another 10 minutes. Adjust the seasoning, adding
more water (or a splash of beer) if it’s too salty for your taste.
Serve on toasted rolls—with grated mozzarella cheese if you’re feeling
decadent.
Vegetable and Tortellini Bake
Toss leftover roasted vegetables with cooked tortellini and butter
until the butter melts and coats everything nicely. Pour into a shallow
casserole dish or pie plate. Sprinkle the top with generous amounts of
grated Gruyere or Emmenthal cheese, plus a little bit of Parmesan.
Broil until golden and bubbly.
Ginger and Chocolate Bread Pudding
Cut leftover bread (you need about 1 pound) into 1-inch cubes. Toss the
bread with 8 tablespoons melted butter and 1 cup chocolate chips;
transfer to a baking dish. Make a custard by mixing together 2 1/2 cups
half-and-half, 1 cup sugar, 6 large eggs, 4 large egg yolks, 2
tablespoons vanilla and 1 tablespoon grated ginger. Pour custard over
the bread mixture and let soak for 30 minutes. Sprinkle 2 tablespoons
brown sugar over the top and bake at 350 F for 1 hour.
Thanksgiving Ole 9-Layer Dip
In a small bowl, mix one 14.5-ozcan of drained black beans with the
juice of half a lime, 1 teaspoon cumin, 1 teaspoon minced garlic, a can
of drained green chiles and a pinch of salt. In another small bowl, mix
1 cup sour cream with 1/2 cup mayonnaise. In the bottom of a glass pie
plate or casserole, create a thin layer of leftover stuffing. Top that
with a layer of minced leftover turkey, then layers of the bean mixture
and sour cream mixture. Top this with a layer of guacamole, then a
layer of salsa (drained if necessary). Sprinkle with Monterey Jack
cheese and thinly sliced scallions and refrigerate until ready to serve.
Salmon Croquettes With Leftover Mash
In a medium bowl, mix together equal parts leftover mashed potatoes and
drained canned salmon, 1 egg, some minced celery, thinly sliced
scallions, 1 or 2 tablespoons chopped fresh dill and 1 teaspoon garlic
powder. Form mixture into golf-ball-size balls, then flatten into
patties. Coat the patties with breadcrumbs, then pan-fry them in canola
oil until golden and crispy on both sides.
Cranberry Chicken Skillet Supper
Chop a medium onion and saute in a few tablespoons of butter until
translucent. Add strips of chicken breast and cook for 4 to 5 minutes.
Stir in a cup of whole-berry cranberry sauce, 3 tablespoons apple cider
vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons whole grain
mustard and 1/2 cup ketchup. Bring the mixture to a boil, then reduce
heat and simmer for 15 minutes. Serve over rice or potatoes. (You could
also use leftover turkey in place of the chicken. Just add it after the
sauce has simmered to heat it through.)
Stuffing Stuffed Squash
Pierce a whole acorn squash in a few places with a sharp knife, then
cook on high in the microwave for 4 minutes. Turn over and cook for
another 4 minutes. Carefully cut the squash in half and remove seeds
and strings. Fill the cavity with a mixture of leftover stuffing,
crumbled cooked sausage, a pinch of red pepper flakes, some minced
garlic and 2 to 3 tablespoons of Parmesan cheese. Brush exposed squash
flesh with melted butter, then bake on a cookie sheet at 350 F for 25
to 30 minutes.
Candied Yam Bread
This is a great way to use up that extra just-in-case can of candied
yams you bought. Pour a 14-ounce can of candied yams into a medium bowl
and blend with 4 eggs, 1 1/4 cup sugar and 1 1/2 cups canola oil until
smooth. In a separate bowl, sift together 3 cups all-purpose flour, 1
1/2 teaspoons cinnamon, 1 teaspoon salt and 2 teaspoons each of baking
soda and baking powder. Gradually blend the flour mixture into the wet
ingredients. If you like, add a handful of chopped pecans or diced
crystallized ginger. Pour batter into a well-greased and floured Bundt
pan and bake at 350 F for 1 hour, or until a toothpick inserted in the
center comes out clean.
Stuffing Pies
In a medium bowl, mix together your leftover stuffing, finely minced
leftover turkey and enough leftover gravy to moisten the mixture (if
you don’t have any more gravy, try Marsala wine, sherry or chicken
stock). Add a pinch each of dried sage and thyme, and some finely
minced garlic. Using ready-made piecrust, cut out circles of dough
large enough to line muffin cups. Carefully ease the dough circles into
the muffin cups and fill with the stuffing mixture. Brush the edges of
the pie dough with water and top with a circle of pie dough that just
fits on top. Crimp the edges together as best you can, make a vent on
the top with a knife and bake at 375 F for about 15 to 20 minutes, or
until the crust is golden and the stuffing mixture is heated through.
Turkey Marsala
Saute chopped onions in butter until golden brown. Add sliced mushrooms
and cook until soft. Take the pan off the heat and add 1/2 cup or so of
Marsala wine. Return skillet to the heat and scrape up all the tasty
brown bits on the bottom of the pan. Add 2 cups of liquid to the pan (a
combination of leftover gravy and chicken broth would be ideal) and let
simmer until reduced by one-third. Add slices of turkey to the sauce
and heat through. Season with salt and pepper and serve over pasta or
rice.
Honey-Mustard Turkey Pasta Salad
Cook pasta (fusilli or farfalle would be nice) according to the
directions on the box. Rinse pasta in a colander under cold water to
cool, then drain and toss with a tablespoon of olive oil. In a large
bowl, combine the pasta with 3 tablespoons mayonnaise, 1 teaspoon Dijon
mustard, 1 teaspoon honey, chopped leftover turkey, minced red onion,
chopped basil and cherry tomato halves. Season to taste with salt and
pepper.
Source: iVillage
Check
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Many
folks make New Year resolutions and often set a goal to lose weight.
Even if we just ate healthier it would be great (and we'll undoubtedly
lose weight!). We're looking for recipes that are prepared using less
processed ingredients and using healthier cooking methods (sorry, no
deep-fried chicken, cheesy potatoes and calorie-laden sauces this time,
folks!). If you have recipes that can help us become healthier in 2010,
please share them in this great theme topic. Bring one and bring all:
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Join us in this
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recipe format and made you a hero. PLEASE provide a recipe,
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You'll be an even bigger hero in my eyes! Please share your
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4th Trey B. in Texas
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24th Pat in Merritt Island, Florida
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30th Elizabeth in Tupelo, Oklahoma
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New
Book Titles
~Shared by Brenda, AL
Here's a listing of some recently-published "new books" & their
author....
- "How to Write Large Books" by Warren Peace
- "The Lion Attacked" by Claude Yarmoff
- "The Art of Archery" by Beau N. Arrow
- "Irish Heart Surgery" by Angie O'Plasty
- "Desert Crossing" by I. Rhoda Camel
- "School Truancy" by Marcus Absent
- "I Was a Cloakroom Attendant" by Mahatma Coate
- "I Lost My Balance" by Eileen Dover and Phil Down
- "Mystery in the Barnyard" by Hu Flung Dung
- "Positive Reinforcement" by Wade Ago
- "Shhh!" by Danielle Soloud
- "The Philippine Post Office" by Imelda Letter
- "Things to Do at a Party" by Bob Frapples
- "Stop Arguing" by Xavier Breath
- "Raising Mosquitos" by I. Itch
- "Mountain Climbing" by Hugo First
The Planner
~Shared by Cherie S., WA
A farmer stopped by the local mechanic shop to have his truck fixed.
They couldn't do it while he waited, so he said he didn't live far and
would just walk home.
On the way home he stopped at the hardware store and bought a bucket
and a gallon of paint. He then stopped by the feedstore and
picked up a couple of chickens and a goose.
However, struggling outside the store he now had a problem - how to
carry his entire purchases home.
While he was scratching his head he was approached by a little old lady
who told him she was lost. She asked, "Can you tell me how to
get to 1603 Mockingbird Lane ?"
The farmer said, "Well, as a matter of fact, my farm is very close to
that house. I would walk you there but I can't carry this
lot."
The old lady suggested, "Why don't you put the can of paint in the
bucket. Carry the bucket in one hand; put a chicken under each arm and
carry the goose in your other hand?"
"Why thank you very much," he said and proceeded to walk the old girl
home.
On the way he says "Let's take my short cut and go down this
alley. We'll be there in no time."
The little old lady looked him over cautiously then said, "I am a
lonely widow without a husband to defend me. How do I know
that when we get in the alley you won't hold me up against the wall,
pull up my skirt, and have your way with me?"
The farmer said, "Holy smokes lady! I'm carrying a bucket,
gallon of paint, two chickens, and a goose. How in the world
could I possibly hold you up against the wall and do that?"
The old lady replied, "Set the goose down, cover him with the bucket,
put the paint on top of the bucket, and I'll hold the chickens."
My New Parrot
~Shared by Mary H., Montreal, Canada
Recently I received a parrot as a gift.
The parrot had a bad attitude and an even worse vocabulary. Every word
out of the bird's mouth was rude, obnoxious and laced with profanity.
I tried and tried to change the bird's attitude by consistently saying
only polite words, playing soft music and anything else I could think
of to "clean up" the bird's vocabulary.
Finally, I was fed up and I yelled at the parrot.
The parrot yelled back.
I shook the parrot and the parrot got angrier and even ruder.
So, in desperation, I threw up my hands, grabbed the bird and put him
in the freezer.
For a few minutes the parrot squawked and kicked and screamed.
Then suddenly there was total quiet.
Not a peep was heard for over a minute.
Fearing that I'd hurt the parrot, I quickly opened the door to the
freezer.
The parrot calmly stepped out onto my outstretched arms and said
"I believe I may have offended you with my rude language and actions.
I'm sincerely remorseful for my inappropriate transgressions and I
fully intend to do everything I can to correct my rude and unforgivable
behavior."
I was stunned at the change in the bird's attitude.
As I was about to ask the parrot what had made such a dramatic change
in his behavior, the bird continued,
"May I ask what the turkey did?"
bareMinerals
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NOODLES
AND TOMATOES
~Shared by Patricia, Mesa, AZ
2 cups left over roast, chopped
1/2 can tomatoes
4 medium sized onions
2 cups boiled noodles
1 tablespoon butter
Salt and pepper to taste
1/2 cup cracker crumbs
Cook tomatoes, onion and meat over a low flame for ten minutes. Add
cooked noodles, butter and salt and pepper. Cook a few minutes longer
then turn into a greased baking dish. Sprinkle with cracker crumbs and
brown for 15 minutes in a 350 deg oven.
BAKED HASH
~Shared by Patricia, Mesa, AZ
2 cups left over meat, cut in cubes
1 cup water or broth or thinned gravy
1 cup cooked potates cut in cubes
1 tablespoon melted butter
1 large onion, chopped
1 sprig of parsley
1 bay leaf
1 clove of garlic
Mince parsley, bayleaf and garlic and mix together with meat and
potatoes. Season highly with salt and pepper. Add butter and broth.
Bake in a moderate oven, 350 degs, for about an hour.
MEAT AND RICE
~Shared by Patricia, Mesa, AZ
1/2 cup uncooked rice
1 egg
2 cups left over meat
1 tablespoon butter
1 tablespoon flour
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
Cook rice in 2 cups of boiling water for 15 minutes. Drain, season with
salt and pepper and add beaten egg. Line the sides and bottom of a
casserole with the rice, reserving a few tablespoons of rice to spread
over the top. Melt butter, add flour and onion and brown slightly. Add
l cup water then meat and parsley. Pour into rice mold, spread remaing
rice over the top and bake for one half hour at 350 degs. Uncover
and brown.
FILLED KOHLRABI
~Shared by Patricia, Mesa, AZ
12 kohlrabi (uniform size)
1 beaten egg
1 small onion, chopped
1/2 cup bread crumbs
1 cup chopped leftover pork or veal
Salt, pepper & parsley to taste
Peel and cook kohlrabi in salted water until half cooked. Mix remaining
ingredients. Cut out the center then stuff with meat mixture. Place
kohlrabi in a casserole, dot with butter and add a cup of water. Bake
at 325 degs until tender.
KIDNEY BEAN CASSEROLE
~Shared by Patricia, Mesa, AZ
1 pint of kidney beans
2 pared carrots
2 peeled onions
1 cup canned tomatoes
2 tablespooons butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1 cup diced leftover beef or lamb
Soak kidney beans, then cook in salted water until tender. Combine
beans with finely chopped carrots and thin sliced onions. Heat with
tomatoes for about ten minutes then season with salt, pepper and sugar.
Layer the bottom of a greased casserole dish with left over meat,
sprinkle with salt and pepper and top with bean mixture. Dot with
butter, cover and cook at 400 degs until vegetables are tender. Serves 6
CASSEROLE OF LEFT OVER TURKEY
~Shared by Patricia, Mesa, AZ
3 cups cooked turkey
1/2 pound bacon, diced
1 cup canned tomatoes
1 cup rice
1 1/2 pints turkey stock or thin gravy
1 tablespoon minced parsley
1/2 cup minced celery
Salt and pepper to taste
Put bacon in a casserole and brown it. Add parsley, celery, tomatoes
and turkey meat and season with salt and pepper.Mix well then top with
rice and pour on the stock or thin gravy.Cover closely and bake in a
slow oven, 350 degs, for 90 minutes. Stir together and if desired add a
dash of onion juice or other desired seasoning. Garnish with chopped
parsley before serving.
DANNY'S CHICKEN POT PIE
~Shared by Jim D., WA
By Kathy Oaks, wife of Dan Oaks and co-owner of DVO - Cookin' Recipe
Organzier.
1/4 cup butter
1/3 cup flour
1/2 teaspoon black pepper
1/2 teaspoon dill weed
3 cubes chicken bouillon
3 cups water
1 chicken breast, cooked and cubed
1 potato, cubed and cooked
1/2 bag mixed vegetables frozen
In a large pot melt butter and flour. Add broth, chicken, and
vegetables cook until mixture is thick like a sauce. Pour into pie
shell, cover with pie shell, cut slits in top of shell and bake at 350°
for 25-30 minutes.
CHICKEN ENCHILADA BAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 1/2 C. cubed cooked rotisserie chicken
1 (28 oz) can green enchilada sauce
10 oz. sour cream
9 corn tortillas (6") cut into 1/2" pieces
4 C. (16 oz) shredded Monterey Jack cheese
In a greased 9x13 baking dish layer half of the chicken, enchilada
sauce, sour cream, tortillas and cheese. Repeat layers.
Cover and bake at 375 for 40 minutes. Uncover and bake 10
minutes longer or until bubbly. Let stand for 15 minutes
before serving.
LEFTOVER MANDARIN TURKEY SALAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lg. Romaine
1/2 head Radicchio
2 c. cooked turkey
1 sm. red onion, sliced
1 (11 oz.) can mandarin oranges, drained
1/4 c. orange juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. poppy seeds
1 1/2 tsp. olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper
Tear Romaine and Radicchio into small pieces. Place in large salad bowl
and add turkey, red onion and mandarin oranges and toss. In a large jar
combine the orange juice, vinegar, poppy seeds, olive oil, mustard,
salt and pepper. Shake vigorously to mix well. Pour over salad. Toss
well to coat all greens. Serve immediately.
LEFTOVER SCALLOPED TURKEY
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tbsp. butter or margarine
1 1/2 c. packaged herb seasoned stuffing mix
1/4 c. finely chopped parsley
1 can cream of chicken soup (undiluted)
1 c. leftover turkey gravy or canned gravy
2 c. cubed cooked turkey
Preheat oven to 350 degrees. Grease 1 1/2 quart casserole. In medium
saucepan combine butter with 1/2 cup water; cook over medium heat until
butter melts. Remove from heat and add stuffing and parsley. Toss
lightly until stuffing is moist; set aside. Combine soup with gravy in
small saucepan mixing until smooth. Bring to boil over medium heat,
stirring. Remove from heat. In casserole dish layer 1/2 of turkey, 1/2
gravy, and 1/2 stuffing; repeat. Bake uncovered 30 minutes. Serve hot.
LEFTOVER SWEET AND SOUR TURKEY
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (No. 2) can pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2 1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion
Drain pineapple, reserving 1 cup juice. Combine reserved juice,
vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix
well. Simmer until thickened and clear, stirring constantly. Remove
from heat; stir in turkey. Let stand for 10 minutes. Combine green
peppers and enough boiling water to cover; let stand for 5 minutes.
Drain well. Add green pepper, onion and pineapple chunks to turkey
mixture, mixing lightly. Heat through. Serve over rice.
Yield: 4-6 servings.
LEFTOVER TURKEY AND BISCUIT CASSEROLE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 c. leftover turkey, chopped
1 can cream of chicken soup
1 (10 count) can biscuits
1/2 sm. pkg. mixed vegetables
1/4 c. chopped onion
2 tbsp. butter
1/4 to 1/2 c. milk
Garlic powder
Parmesan cheese
Pepper
Prepare vegetables according to package directions; drain. In large
saucepan, saute onion until opaque. Add turkey, vegetables, soup, and
enough milk to thin slightly. Add garlic powder and pepper to taste,
cook until bubbly. Pour hot mixture into a large casserole dish and top
with quartered biscuits. Sprinkle with Parmesan cheese and bake at 400
degrees until biscuits are golden brown
LEFTOVER TURKEY BROCCOLI CASSEROLE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Yield: 6 Servings
Weight Watcher Points – 4 Points
2 10 oz pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup 10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)
Preheat oven to 375 F. Cook broccoli according to package directions.
Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine
soup with milk, mix until smooth and pour over turkey. Sprinkle grated
cheese on top. Bake for 30 min. Let stand 5 min.
199 calories, 2 med-fat meat, 2 veg * 20.3 gm protein, 9.1 gm fat, 9.3
gm carbohydrate, 534.2 mg sodium, 372.6 * mg potassium, 2.3 gm fiber,
47 mg cholesterol.
Source: Nancy's
Kitchen
LEFTOVER TURKEY CROQUETTES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Thick Cream Sauce
4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and seasoning; blend. Add the milk slowly,
stirring constantly. Cook, stirring until mixture is very thick. Cool
(can be stored for several days in refrigerator)
Croquettes:
2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter
Mix ingredients in order given except crumbs and egg. Shape into 6 to 8
croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with
butter into oven to heat. When butter is hot, dip croquette into
crumbs, egg and again in crumbs. Then place in pan, rolling to coat all
sides with butter. Bake for about 30 minutes or until brown and crisp.
Makes 6-8 servings. Serve with celery pimento and cream cheese.
Celery Pimento Cream Sauce:
2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup
cooked celery. Add 2 teaspoons minced parsley.
Source: Nancy's
Kitchen
LEFTOVER TURKEY AND DRESSING SOUP
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 to 3 c. leftover turkey
3 to 4 c. cornbread dressing
10 to 12 c. water
6 chicken bouillon cubes
1 to 2 chopped onions
4 potatoes, cubed
2 c. thin sliced carrots
1 lg. turnip, cubed (optional)
6 to 8 stalks celery, sliced
1/4 head cabbage, sliced (optional)
1/4 tsp. pepper
Salt to taste
1 bay leaf (remove before serving)
1 tbsp. chopped parsley
Bring water to boil. Add bouillon cubes and let dissolve. Add
vegetables and cook until just barely tender. Add cornbread dressing
and turkey to soup mixture. Great way to use leftovers. May be frozen.
Source:
Nancy's
Kitchen
LEFTOVER TURKEY PATTIES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 Tbsp vegetable oil
2 Tbsp all purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
2 cups half and half cream, divided
1 cup cooked, chopped turkey meat
1 tsp finely chopped onion
1 cup dry breadcrumbs
2/3 cup crushed cornflakes cereal
1 10.75oz. can condensed cream of chicken soup
Heat oil in a large skillet over medium high heat. Blend in flour,
salt, pepper and 1 cup of half and half. Reduce heat to low and simmer,
stirring, until thick. Stir in turkey, onion, and breadcrumbs. Mix
well. Then shape mixture into 8 small patties and refrigerate for 30
minutes. Place cornflake crumbs in a shallow dish or bowl and place
remaining 1 cup half and half in a second shallow dish or bowl. Heat
oil in skillet. Dip patties in crumbs, then in cream, then in crumbs
again; brown patties in the hot skillet, place in a serving dish and
cover with soup.
Makes 8 servings.
Source:
Nancy's
Kitchen
TURKEY PILAF
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 c. rice, (wild, brown, etc., your choice)
1 12-oz. pkg. of frozen mixed vegetables
2 c. leftover turkey
spices to taste like poultry seasoning, garlic powder, salt and pepper
Prepare rice according to package directions. When almost done, add
frozen vegetables and spices. Finish cooking for as long as it takes to
get your veggies to your liking. Add turkey last to avoid drying.
Serves 4.
Source:
Nancy's
Kitchen
LEFTOVER TURKEY POT PIE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 c. flour
1 c. milk
3 tsp. butter or margarine
2 c. diced turkey
1 pkg. frozen mixed vegetables
1 can whole kernel corn
1 can tiny English peas
1 can mushroom soup or cream of chicken soup
1 sm. can potato sticks
1 sm. can mushrooms
To make the batter for the pie, melt the butter or margarine in a
large, flat pan sometimes used for sheet cakes. Mix together the flour
and milk. Mixture will be lumpy, but this is normal. Pour mixture into
pan on top of butter; set aside. Next cook 1 package of frozen mixed
vegetables. Add 2 cups of diced turkey, can of soup, can of corn,
English peas and small can of potato sticks. Mushrooms are optional,
but tasty! Stir together and pour mixture onto batter. Put the majority
of the mixture in the middle because it will even out as it cooks and
the crust bakes around it. Cook at 350-375 degrees for about 30 minutes.
Source:
Nancy's
Kitchen
ENGLISH TURKEY STUFFING
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
20 slices white bread for 20 lb. turkey or 1 slice per lb. of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt & pepper
Allow bread to become stale the day before making stuffing. It is
important for the bread to be very stale. In large skillet add butter,
celery, onions, parsley, thyme, sweet marjoram, salt and pepper. Saute
until vegetables are half cooked. Simmer for a few minutes. Grate bread
using large side of grater. Add grated bread to the sauteed vegetables,
stirring until the bread crumbs absorb all the butter and are well
mixed. Clean inside of turkey very well. Dry inside thoroughly. Spoon
in warm bread crumbs into cold dry turkey. Do not pack down too firmly.
Stuffing must be fluffy. Any excess stuffing may be put into neck
cavity. Proceed to roast turkey in the usual way.
Source:
Nancy's
Kitchen
JIMMY DEAN SAUSAGE STUFFING
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 pkgs. hot dog or hamburger rolls, cut up in sm. cubes
James Dean sausage (1/2 pkg. or as much as you want)
4 stalks celery, chopped fine
1/4 stick butter
5 onions, quartered
2 c. onion broth
Salt and pepper to taste
3 tbsp. poultry seasoning
Boil onions until tender; drain, saving at least 2 cups of the onion
broth. Saute celery and sausage in melted butter in small frying pan.
In a big bowl add bread, onions, sausage, celery, salt and pepper, and
3 tablespoons poultry seasoning. Add the onion broth slowly while
mixing everything together. Keep adding the broth until the stuffing is
the consistency that you want. We like it very moist!
Source:
Nancy's
Kitchen
CRANBERRY PECAN STUFFING
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup butter
3/4 cup chopped celery
3/4 cup chopped onion
16 ounce whole berry cranberry sauce
1 cup chopped pecans
1 apple, grated
16 ounce stuffing mix
1 cup water
sage to taste
salt and pepper
Melt butter in large skillet over low heat. Add celery and onion; cook
until celery is tender and onions are translucent. Remove from heat.
Add cranberry sauce, pecans and grated apple. Mix well. Pour into large
bowl. Add stuffing and water; mix with hands. Put in 2 quart casserole.
Bake at 50 degrees for 25 to 30 minutes.
Source:
Nancy's
Kitchen
TURKEY RICE AND ALMOND CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 24
1 Cup margarine, melted
1-1/4 Cups flour, sifted
2 Cups milk or half and half
4 Teaspoons salt
1 Teaspoon onion salt
5-1/3 Cups instant rice
6 Cups turkey or chicken stock
1 Pound grated cheddar cheese, or more to taste
6 Packages frozen asparagus or broccoli, or more as needed
24 Slices turkey or chicken, * see note
1/2 Cup slivered almonds, or more as needed
.
*May substitute 8 cups diced chicken or turkey.
Melt butter; stir in flour and cook until bubbly. Add milk and stir
until it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal
amounts of instant rice in to 2 large (9" x 13") shallow casseroles.
Pour broth and remaining salts over rice. Sprinkle half of cheese over
rice; top with asparagus (or broccoli) and the turkey (or chicken).
Pour cream sauce over all and sprinkle with remaining cheese. Bake 20
minutes at 375 degrees. Sprinkle with slivered almonds and toast under
broiler.
ISLAND TURKEY SALAD
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Salad of leftover turkey, pineapple, mangoes and grapes with a sweet
honey mustard dressing.
Servings 6
Ingredients
1 bag (10 ounces) hearts of romaine salad blend
1 can (8 ounces) pineapple chunks, drained, juice reserved
1 large mango, peeled, pitted and chopped
1 cup seedless red grapes
1 1/2 cups cubed leftover cooked Butterball® Turkey
1/4 cup honey mustard
1/4 cup sliced honey-roasted almonds
Directions
Cover large serving platter with lettuce. Top with pineapple, mangoes,
grapes and turkey.
Whisk mustard and all of the reserved pineapple juice in small bowl
until well blended. Drizzle over salad. Sprinkle with almonds.
LEFTOVER SPAGHETTI FRITTATA
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep: 5 mins
Cook: 10 mins
Ready in: 15 mins
Ingredients
2 tbsp olive oil
2-4 cups spaghetti
3-4 eggs
2 handfuls freshly grated pecorino romano cheese
Cooking Instructions
Pre-heat broiler. Drizzle enough olive oil in an oven-proof frying pan
to coat the bottom. Heat pan over medium heat. Add spaghetti and spread
out the strands to cover the entire pan. Let spaghetti heat-through
stirring occasionally (about a minute or two).
Meanwhile beat eggs then add half and half, cheese, salt, and pepper.
Add egg mixture to the pan. Let eggs cook, gently lifting up edges of
the frittata to allow egg to run underneath and cook. When eggs are
mostly set, pop the entire pan under the broiler until top is fully
cooked and lightly browned (about one minute). Carefully remove the
frittata to a platter and slice into wedges. Serve hot or cold.
LEFTOVER GRAINS MUFFINS
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1/2 tsp sea salt
2 tbsp mild honey
1/2 tsp almond extract
1 cup cooked brown rice, millet, couscous, bulghur or other grains
2 tsp baking powder
1 and 1/4 cups whole wheat flour
1/2 cup chopped dried apricots or figs
Cooking Instructions
1. Preheat oven to 400F. Butter muffin tins.
2. Place dried apricots or figs in a bowl and cover with boiling water.
Let sit 5 to 10 minutes.
3. Sift together flour, baking powder, and sea salt.
4. Beat together eggs, honey, melted butter, milk, and almond extract.
Stir in cooked grains.
5. Drain fruit, squeeze out water, and chop.
6. Quickly stir wet ingredients into dry, and fold chopped dried fruit.
Spoon into muffin tins.
7. Bake 20 minutes in preheated oven. Cool on a rack or serve warm.
Nutritional Information per Serving
Calories From Fat 5 Protein 2 Carbohydrates
22 Calories 99
Dietary Fiber 1 Calcium 39 Sodium 73
LEFTOVER MEAT PIE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
Rich Biscuit Dough
7 tbs of butter
1/4 cup of chopped parsley
1/2 lb of mushrooms
2 onions, sliced
Leftover gravy or canned beef gravy
2 to 2-1/2 cups of cooked meat
Cooking Instructions
Cut the meat into bite-size pieces. Peel and slice the onions and saute
them in 4 tablespoons of butter. Saute the mushrooms in 3 tablespoons
of butter. In a casserole, arrange layers of the meat, onions and
mushrooms and over all pour enough leftover gravy or canned beef gravy
to come within 1 inch of the top of the casserole. Cover with Rich
Biscuit Dough (see page 45) in which you have blended the chopped
parsley. Bake at 425 F for 15 minutes. Reduce the heat to 325 F and
bake for another 15 minutes or until the pie is heated through and the
crust is cooked.
Nutritional Information per Serving
Calories From Fat 183 Protein 1 Total Fat
20 Carbohydrates 1
Calories 190 Calcium 7 Sodium 5 Vitamin A
628 Vitamin C 1 Cholesterol 53
Source: Grocery
Shopping Network
TURKEY TETRAZZINI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
SERVES 4
This is a great way to use leftover turkey. The recipe can also be used
with leftover chicken. The spaghetti can be replaced with other pasta
or noodles. See also Easy Turkey Tetrazzini.
INGREDIENTS
* 1 cup cubed leftover turkey
* 1/2 cup cooked spaghetti, chopped into
small strips
* 1/2 cup sliced, sauteed mushrooms
* 2 tbsp fresh bread crumbs mixed with
softened butter
* 5 tbsp grated Parmesan cheese
Cream Sauce
* 1 cup heavy cream
* 3 thin slices onion
* 3 sprigs fresh parsley (or 1 tbsp
dried)
* 1 bay leaf
* 1 whole clove (or 1/4 tsp ground)
* 2 tbsp unsalted butter
* 3 tbsp all-purpose flour
* Salt and pepper to taste
* Grated or ground nutmeg
First make the Cream Sauce by scalding the cream containing the onion,
parsley, bay leaf and clove; strain. Melt the butter in a pan; stir in
the flour and make a roux. Cook briefly, then add the cream mixture.
Simmer for 3 minutes; season with salt, pepper and nutmeg.
Add turkey, spaghetti and mushrooms to cream sauce and stir to combine.
Place mixture in greased baking dish. Sprinkle with the buttered bread
crumbs and Parmesan cheese. Bake in preheated 375° F oven for about 15
minutes or until topping has browned and mixture is bubbling. Serve
immediately.
BAKED PENNE WITH CHICKEN, BROCCOLI AND THREE
CHEESES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
SERVES 4
I found this in a Barilla Pasta cookbook. It is excellent. The original
recipe calls for roasted chicken but cooked is as good. It also calls
for fresh broccoli and I substituted frozen.
INGREDIENTS
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup low-sodium chicken broth
* 1-1/2 cups shredded mozzarella cheese
* 1/2 cup freshly grated Parmesan cheese
* Salt and pepper to taste
* 8 ounces penne rigate or similar pasta
* 2 cups frozen broccoli florets
* 2-3 cups skinned and boned cooked or
roasted chicken, torn into large pieces
* 1/2 cup crumbled blue cheese
Melt the butter in a saucepan; stir in the flour until well blended.
Gradually stir in the milk and broth and cook, stirring constantly,
over low heat until mixture is smooth and comes to a boil, about 8
minutes. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan;
remove from heat.
Cook the pasta according to package directions for al dente or about 10
minutes. Add the broccoli and cook about 2 minutes more. Drain well and
rinse with a little cold water to stop the cooking.
Preheat the oven to 350° F. Combine the pasta, broccoli, cheese sauce
and chicken; spread in a shallow 2-quart baking dish. Drop pieces of
blue cheese on top and tuck into the pasta with your fingers. Sprinkle
the surface with the remaining mozzarella and Parmesan. Bake until top
is golden and mixture is bubbly, about 25 minutes. Cool for 10 minutes
before serving. Leftovers reheat well in the microwave.
TURKEY TETRAZZINI
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This recipe comes from a cookbook our church compiled. It's convenient
because it can be made ahead and frozen. After the holidays, we use
leftover turkey to prepare a meal for university students. They clean
their plates! -Gladys Waldrop, Clavert City, Kentucky
6-8 Servings
Prep: 15 min.
Bake: 40 min.
Ingredients
1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional
Directions
Cook spaghetti according to package directions; drain. Transfer to a
large bowl; add the next 10 ingredients and mix well. Spoon into a
greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake,
uncovered, at 375° for 40-45 minutes or until heated through.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 252 calories, 8 g fat (4 g
saturated fat), 45 mg cholesterol, 519 mg sodium, 26 g carbohydrate, 2
g fiber, 18 g protein
WILLIAMSBURG INN TURKEY SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
18 Servings
Prep: 15 min.
Cook: 30 min.
Ingredients
1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste
Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.
Remove bones; reserve meat for soup. Strain stock; set aside. In a
large saucepan, combine the onions, celery, carrots, rice and 1 qt. of
stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add
cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2
minutes or until thickened. Stir in the reserved turkey and vegetable
mixture. Season with salt and pepper. Heat through.
Yield: 4 to 4-1/2 quarts.
Source: Country Woman January/February 1989, p29
GINGERBREAD TRIFLE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This tasty dessert was a hit when I served it to our Bible study
group," reports Betty Kleberger of Florissant, Missouri. "It's a
wonderful blend of flavors and a great ending to holiday meals." If you
don't have leftover gingerbread, bake some from a boxed mix to assemble
this trifle.
8-10 Servings
Prep/Total Time: 15 min.
Ingredients
2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry
Directions
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set.
In a 2-qt. serving bowl, layer half of the cake cubes and pudding.
Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding.
Spread whipped topping over the top; sprinkle with remaining toffee
bits. Garnish with cherry. Yield: 8-10 servings.
Source: Quick Cooking November/December 2002, p16
HOMEMADE TURKEY STOCK
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
14 Servings
Prep: 10 min.
Cook: 1 hour 50 min.
Ingredients
1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced
Directions
Place all ingredients in a soup kettle. Bring to a boil. Reduce heat;
cover and simmer for 1-1/2 hours.
Discard turkey carcass. Cool broth for 1 hour. Strain through a
cheesecloth-lined colander; discard vegetables and herbs. If using
immediately, skim fat from broth; or refrigerate for 8 hours or
overnight, then remove fat from surface. Broth can be frozen for up to
2-3 months.
Yield: 3-1/2 quarts.
Source: Taste of Home
TURKEY DUMPLING SOUP
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Simmering up a big pot of this soup is one of my favorite holiday
traditions. This is a variation on a recipe my mom made while I was
growing up. My husband and children can't get enough of the tender
dumplings.
16 Servings
Prep: 20 min.
Cook: 20 min. + simmering
Ingredients
1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk
Directions
In a large soup kettle or Dutch oven, combine the first nine
ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
Remove carcass and allow to cool. Remove meat and set aside 4 cups for
soup (refrigerate any remaining meat for another use); discard bones.
Strain broth, discarding vegetables and bay leaf.
Return broth to kettle; add onion, celery, carrots and beans. Bring to
a boil. Reduce heat; cover and simmer for 10 minutes or until
vegetables are tender. Add corn, peas and reserved turkey. Bring to a
boil; reduce heat.
Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering
broth. Cover and simmer for 10 minutes or until a toothpick inserted in
a dumpling comes out clean (do not lift the cover while simmering).
Yield: 16 servings (4 quarts).
Source: Country Woman November/December 2000, p29
LEFTOVER SQUASH MUFFINS
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by Jean, Syracuse, NY
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When I found this recipe in a magazine and adapted it to my taste, it
quickly became a family favorite. By canning half-pints of squash in
the summer, I'm able to make these all winter long!
18 Servings
Prep: 15 min.
Bake: 20 min.
Ingredients
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground nutmeg
1 cup milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 eggs, lightly beaten
Directions
In a large bowl, combine first six ingredients; mix well. In a separate
bowl, combine milk, squash, butter and eggs; stir into dry ingredients
just until moistened. Fill greased or paper-lined muffin cups about
two-thirds full. Bake at 350° for 20-22 minutes. Yield: about 1-1/2
dozen.
Nutrition Facts: 1 serving (1 each) equals 186 calories, 6 g fat (4 g
saturated fat), 39 mg cholesterol, 286 mg sodium, 29 g carbohydrate, 1
g fiber, 4 g protein.
Source: Cookin' Up Country Breakfasts Cookbook , p72
LEFTOVER EGGNOG CRANBERRY MUFFINS
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by Jean, Syracuse, NY
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24 Servings
Prep: 15 min.
Bake: 25 min.
Ingredients
3 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups prepared eggnog
2 eggs, lightly beaten
1/2 cup butter, melted
1-1/2 cups jellied cranberry sauce
1 cup chopped pecans
Directions
In a large bowl, combine flour, sugar, baking powder and salt. In a
small bowl, mix eggnog, eggs and butter. Stir into flour mixture just
until blended. Fold in cranberry sauce and pecans. Fill greased or
paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or
until center of muffin springs back when lightly touched. Yield: 2
dozen.
Nutrition Facts: 1 serving (1 each) equals 189 calories, 9 g fat (4 g
saturated fat), 37 mg cholesterol, 279 mg sodium, 24 g carbohydrate, 1
g fiber, 3 g protein.
Source: Bountiful Harvest Cookbook , p80
LEFTOVER SPAGHETTI FRITTATA
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Prep: 5 mins
Cook: 10 mins
Ready in: 15 mins
Ingredients
2 tbsp olive oil
2-4 cups spaghetti
3-4 eggs
2 handfuls freshly grated pecorino romano
cheese
Cooking Instructions
Pre-heat broiler. Drizzle enough olive oil in an oven-proof frying pan
to coat the bottom. Heat pan over medium heat. Add spaghetti and spread
out the strands to cover the entire pan. Let spaghetti heat-through
stirring occasionally (about a minute or two). Meanwhile beat eggs then
add half and half, cheese, salt, and pepper. Add egg mixture to the
pan. Let eggs cook, gently lifting up edges of the frittata to allow
egg to run underneath and cook. When eggs are mostly set, pop the
entire pan under the broiler until top is fully cooked and lightly
browned (about one minute). Carefully remove the frittata to a platter
and slice into wedges. Serve hot or at room temperature.
Source: Slashfood
BUBBLE AND SQUEAK
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by Jean, Syracuse, NY
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This
is a great
leftover recipe that can be made with any vegetable leftovers from the
Sunday lunch. Serve with a poached, fried or scrambled egg and crispy
bacon or with poached smoked haddock fillets or grilled trout.
Serves 4
1 red onion, finely chopped
4 rashers streaky bacon, cut into small pieces
450g leftover mashed potato
300g leftover mixed cooked vegetables – roast parsnips, green beans,
brussel sprouts, cabbage, carrots, cauliflower, broccoli or peas,
chopped into small pieces
Pepper
Black peppercorns
Salt
25g hard cheese
25g butter
Instructions
Heat the oil in a frying pan and cook the onion for 4-5 minutes until
soft. Add the bacon and cook for a further 3-4 minutes or until it
begins to turn a golden colour.
Remove the pan from the heat and transfer the bacon and onions into a
large bowl.
Add the mashed potato and cooked vegetables, season well. Add the
cheese, mix well and divide the mixture into six portions.
Using your hands, shape each portion into a cake. Put a little flour on
a plate and coat each cake in flour on both sides.
Put onto a greased baking tray and brush with a little melted butter.
Bake in a preheated oven (200°C/400°F/ mark 6) for 25 minutes or fry on
both sides until golden brown.
Freeze ahead
These bubble and squeak cakes also freeze brilliantly so if you don’t
manage to eat them all you can enjoy them another day; simply freeze
them at the end of step 2.
CHOCOLATE BROWNIES
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by Jean, Syracuse, NY
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This chocolate brownie recipe is from Tish Olney who is an outside
caterer. Add other leftover festive ingredients such as nuts or dried
fruits. They can be cut into mini squares for nibbles or for dinner
partys, top with ice cream and berries. The recipe doubles or triples
well and they freeze brilliantly.
100g unsalted butter
50g plain chocolate
150g caster sugar
2 eggs
4 tablespoons cranberry sauce
½ teaspoon vanilla extract
40g flour
A pinch of salt
Instructions
Preheat the oven to 180°C (350°F) mark 4.
Melt the butter and chocolate in a heavy pan over a low heat, stirring
frequently until melted and smooth. Remove from heat.
Beat the sugar, with the eggs and cranberry sauce in a bowl and pour in
the chocolate mixture with the vanilla extract, flour and salt.
Pour into a 21cm square tin and bake for 15-20 minutes. If you put in a
toothpick it should come out wet.
TURKEY HAM AND LEEK PIE
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by Jean, Syracuse, NY
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If apple pie is the mother of sweet pies, then turkey and chicken must
be the mother of all savoury pies. A traditional turkey or chicken pie
contains lots of vegetables and is the perfect ‘use up’ dish. You can
add almost anything to your pie, such as mushrooms, potatoes,
sweetcorn, peas, spinach, parsnips, carrots and broad beans. This
recipe makes use of the turkey stock from Christmas dinner, but you can
make it richer if you prefer by adding cream or crème fraiche to the
sauce.
90g butter
25g flour
1 litre turkey stock
A pinch of salt
Salt
Black pepper
1 tablespoon English mustard
350g cooked turkey or chicken cut into chunks or strips
125g cooked ham cut into chunks
6 leeks, cleaned and chopped
2 tablespoons chopped parsley
1 lightly beaten egg
200g ready made shortcrust Pastry
Instructions
Preheat the oven to 220°C (425°F) mark 7.
Melt the butter in a heavy based pan and add the flour off the heat.
Whisk in the turkey stock and cook over a medium heat, stirring all the
time until the sauce is smooth. Season well and add the mustard.
Place the turkey pieces, ham and leeks in the bottom of an oval pie
dish, sprinkle with the fresh parsley and pour over the sauce.
Roll out the pastry on a lightly floured surface and cover the pie dish
with the pastry.
Brush the top of the pastry with a little beaten egg and bake in the
oven for 20-25 minutes. After this time reduce the heat to 180°C
(350°F) mark 4 and bake for a further 15 minutes.
PORK MEATBALLS WITH SPICY TOMATO SAUCE
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Serves 4
Ingredients
3 tablespoon oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chilli, seeds removed and finely chopped
1 tablespoon chopped fresh coriander, plus extra for decorating
450g minced pork
For the Spicy Tomato Sauce:
2 garlic cloves, crushed
1×400g can of chopped tomatoes
150ml chicken stock
1 teaspoon tomato puree
1 1/2 tablespoon of harrisa paste
salt
ground black pepper
350g tagliatelle pasta
grated cheese
Instructions
Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a
low heat until soft but not coloured. Add the garlic, chilli and
parsley and cook for 1 further minute. Remove from the heat and allow
to cool.
Stir the onion mixture into the minced pork. Season with salt and
ground black pepper.
With floured hands, shape the mixture into equal-sized meatballs.
Heat a little more oil in a frying pan and fry the meatballs until
golden brown all over. It may be necessary to do this in several
batches, keep them warm whilst you make the sauce.
To make the sauce; heat the remaining olive oil in a heavy-based pan
and add the garlic. Tip in the chopped tomatoes, stock, tomato paste
and harissa and simmer 25-30 minutes with a lid on until the sauce
looks thick and glossy. Taste and season. Mix with the meatballs and
sauce.
To serve; cook the pasta and drain well. Add the reserved coriander
leaves to the meatballs and serve immediately with plenty of grated
cheese.
To freeze: Complete the recipe up to the end of step 5. Pack, label and
freeze the meatballs and sauce together for up to 3 months.
To use: Thaw over night, reheat the meatballs in the tomato sauce in a
small saucepan until piping hot.
MY BIG FAT MOUSSAKA
~Shared
by Jean, Syracuse, NY
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If you have cooked up this batch recipe ahead of time it is a great
comforting recipe to have ready and waiting in the freezer. Just
remember to take it out of the freezer in the morning, so all you will
need to do is pop it in the oven at step 5. Serve with a tomato salad
and crisp green salad. This recipe uses ground cumin and coriander for
an authentic flavour, but omit if your children don’t like spicy
flavours. This is a good recipe for adding leftover potatoes and
vegetables. By scrubbing the potatoes and not peeling them you are
saving on excess waste, also a lot of the nutrients come form the
potato skin.
Serves 10-12
Ingredients
500g waxy potatoes, scrubbed and cut into thick slices
2 tablespoons olive oil
2 onions, peeled and chopped
4 cloves garlic, peeled and crushed
½ teaspoon ground cumin (optional)
1/2 teaspoon ground cinnamon
900g minced lamb
700ml chicken stock
80g butter
75g plain flour
1.2 litres milk
1 teaspoon mustard
250g leftover grated cheese
4 eggs
Pinch of nutmeg
Black peppercorns
Salt
2 x 400g Canned chopped tomatoes
Instructions
Preheat the oven to 190°C (375°F) mark 5. Put the potatoes in a large
pan of water, bring up to the boil and simmer for about 15 minutes
until they are just cooked. Drain and set aside.
Heat the oil in a large frying pan, add the onion, garlic and spices
and cook for 5 minutes or until soft. Turn up the heat and add the lamb
mince and cook, stirring, for another 4-5 minutes, add the tomatoes and
season well. Continue to cook for about 20-25 minutes adding the stock
in stages.
To make the sauce, place the butter, flour, milk and mustard in a small
saucepan and, whisking continuously, cook over a medium heat until the
sauce begins to boil and thicken. Turn down the heat to its lowest and
let the sauce cook for 2 minutes. Allow to cool a little then add the
grated cheese (reserving a handful for the topping) and eggs, nutmeg
and seasoning.
In a large shallow ovenproof dish or individual freezer dishes, layer
the meat with the potato slices, finishing with a neat layer of potato
slices. Pour the sauce over the potatoes and sprinkle with the reserved
grated cheese.
Place in the preheated oven to cook for 25-30 minutes or until golden
and bubbling.
Leftover Tips
This is a good recipe for adding left over potatoes and vegetables.
By scrubbing the potatoes and not peeling them you are saving on excess
waste, also a lot of the nutrients come form the potato skin.
Freezer Tips Wrap up well, label and freeze for up to 3 months. Defrost
thoroughly, then cook as above at step 5, until piping hot.
TURKEY CAFE SALAD
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by Jean, Syracuse, NY
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No
matter where you go throughout Europe, every country has its own
version of a café salad; scattered seemingly at random on a big plate,
using up all the ‘bits and pieces’ and freshening them up with leaves
and crunchy vegetables. This one uses turkey, but you could just as
easily base it on any leftover roast meat, ham, or charcuterie
Serves 4
Ingredients
400g potatoes, peeled and cut into chunks
200g fine green beans, top and tailed
250g green salad such as rocket or watercress
300g cooked turkey meat, shredded
100g feta cheese
6 dried figs, finely sliced
2 tablespoons black olives, pitted
2 tablespoons pistachios
Dressing:
2 tablespoons extra virgin olive oil
Olive oil
1 tablespoon red wine or balsamic vinegar
A pinch of salt
Freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon horseradish sauce
dash of water or dry white wine
Instructions
Cook the potatoes and beans in salted, simmering water until tender,
drain and return to the still-warm pan, off the heat.
To make the dressing, whisk the olive oil, vinegar, salt, pepper,
mustard, and horseradish in a bowl, and add a dash of water or wine to
thin it out.
Toss the leaves in half the dressing and scatter over four dinner
plates. Toss the turkey, beans and potatoes in the remaining dressing
and arrange on top.
Scatter with feta cheese, figs, olives and pistachios, tweak a few of
the green leaves out from under everything, and serve.
ANYTHING GOES QUESADILLAS
~Shared
by Jean, Syracuse, NY
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Serves 4
Keep a pack of flour tortillas handy with leftover veggies like sweet
potato, butternut squash or carrots. Then hunt through the fridge and
pull out all those scraps of leftover cheese – the wedge of stilton,
the finger of gruyere, the wedge of cheddar, and put the lot together
in minutes
Ingredients
8 Flour tortillas
500g cooked sweet potato or butternut squash, lightly crushed or chopped
Sea salt
ground pepper
100g creamy blue cheese
200g fresh mozzarella
Instructions
Place a flour tortilla in a dry nonstick frying pan and lavishly spread
with the crushed vegetables, right to the edges.
Season with salt and pepper and scatter with the cheeses. Top with
another tortilla and cook over a medium heat until lightly browned,
about 3 min's.
Turn once, and cook the other side until lightly browned and the cheese
has melted.
Transfer to a board, and keep warm while you make the others. Cut in
half or into quarters to serve.
GARLIC AND BREAD SOUP
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by Jean, Syracuse, NY
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Serves 4
This is a good way of using up a special loaf, such as rye, spelt or
sourdough, that’s got a bit stale. Keep stale dry bread in a metal tin,
taking care to ensure that it is moisture free. This can be done by
putting it on a plate and leaving it overnight on a radiator.
Ingredients
1.5 litres chicken stock
200g stale uncut bread, cut into cubes or sticks
1/2 teaspoon Salt
8 garlic cloves, peeled and finely sliced
A handful of chopped parsley
Black pepper
25g grated parmesan cheese
Extra virgin olive oil
Instructions
In a large 3-litre saucepan, heat up the chicken stock and add the
stale bread, salt and garlic.
Bring to the boil, turn down the heat and simmer for 15 minutes. Remove
from the heat and add the parsley and black pepper.
Ladle the soup into warmed bowls and top with a generous sprinkling of
cheese and a swirl of virgin olive oil.
PIEROGIE CASSEROLE
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by Jean, Syracuse, NY
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SERVES 6
If you like pierogies, you will love this. It's also a great way to use
leftover mashed potatoes. I usually serve it as a main dish, but it
makes a nice side dish as well, in which case it would make 10-12
servings.
INGREDIENTS
* 8 ounces lasagna noodles
* 2 large onions, diced
* 8 ounces sharp cheddar cheese, grated
(2 cups)
* 4 cups mashed potatoes, made fresh or
leftover
* 4 tablespoons butter
* Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a
medium skillet, being careful not to burn. Add the onions and saute
until softened and lightly browned. Combine the cheese and mashed
potatoes. Butter or spray a 13 x 9 x 2-inch baking dish. Line the
bottom with a layer of noodles. Add a layer of potato and cheese
mixture then spread with a portion of the onions. Continue to layer the
ingredients ending with a layer of noodles topped with onions. Bake at
350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent
with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If
you prefer, it could just be melted. If making freshly mashed potatoes,
use about 8 large potatoes. If you don't have enough leftover potatoes,
add some fresh or make some from instant potatoes. The recipe can
easily be halved.
MARTHA'S POTATOES PANCAKES
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This recipe calls for leftover mashed potatoes.
Martha writes: "I put small amounts of mashed potatoes in sandwich bags
in the freezer. When I had enough of them, I thaw them out, mix them
with an egg, salt and pepper and enough flour so they have the
consistency of drop-cookie dough, being careful not to mix too much.
The mixture is then spoon-dropped into oil in a frying pan. Take a
fork, dip the ends of the tines in the hot oil in the pan and tap the
tops of these lumps so they make little pancakes. Fry until golden
brown on one side, then turn and brown on the other side. Only turn
them once or they will become too greasy.
For heartier mashed potato pancakes, and if you have some leftover
corn, add it to the batter. Both are great and make nice accompaniments
to any meal.
Source: Teri's
Kitchen
TURKEY RICE AND ALMOND CASSEROLE
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Serves 24
1 Cup margarine, melted
1-1/4 Cups flour, sifted
2 Cups milk or half and half
4 Teaspoons salt
1 Teaspoon onion salt
5-1/3 Cups instant rice
6 Cups turkey or chicken stock
1 Pound grated cheddar cheese, or more to taste
6 Packages frozen asparagus or broccoli, or more as needed
24 Slices turkey or chicken, * see note
1/2 Cup slivered almonds, or more as needed
.
*May substitute 8 cups diced chicken or turkey.
Melt butter; stir in flour and cook until bubbly. Add milk and stir
until it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal
amounts of instant rice in to 2 large (9" x 13") shallow casseroles.
Pour broth and remaining salts over rice. Sprinkle half of cheese over
rice; top with asparagus (or broccoli) and the turkey (or chicken).
Pour cream sauce over all and sprinkle with remaining cheese. Bake 20
minutes at 375 degrees. Sprinkle with slivered almonds and toast under
broiler.
ISLAND TURKEY SALAD
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by Jean, Syracuse, NY
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With JP
Salad of leftover turkey, pineapple, mangoes and grapes with a sweet
honey mustard dressing.
Servings 6
Ingredients
1 bag (10 ounces) hearts of romaine salad blend
1 can (8 ounces) pineapple chunks, drained, juice reserved
1 large mango, peeled, pitted and chopped
1 cup seedless red grapes
1 1/2 cups cubed leftover cooked Butterball® Turkey
1/4 cup honey mustard
1/4 cup sliced honey-roasted almonds
Directions
Cover large serving platter with lettuce. Top with pineapple, mangoes,
grapes and turkey.
Whisk mustard and all of the reserved pineapple juice in small bowl
until well blended. Drizzle over salad. Sprinkle with almonds.
PANNETTONE WITH ORANGE
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by Jean, Syracuse, NY
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Ingredients
Leftover Panettone or fruit bread
Splash of Cointreau or Grand Marnier
Mascarpone or whipped double cream
Orange, seedless tangerine or Satsuma segments
Instructions
Thickly slice the pannettone or fruit bread and cut into chunky pieces.
Toast until just turning golden, then drizzle with a little Cointreau
or Grand Marnier.
Top with a dollop of mascarpone or whipped cream and a segment of
orange, tangerine or Satsuma.
INDIAN SAUSAGE PARCEL
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* 1 tablespoon sunflower oil
* ½ tsp cumin seeds
* 1 onion, finely chopped
* Piece of ginger, peeled and grated
* 1 green chilli, deseeded and chopped
* 8 oz leftover cooked potato
* 6 ½ oz frozen peas
* 1 teaspoon ground coriander
* ½ teaspoon garam masala
* ¼ teaspoon chilli powder
Dried chilli flakes
* 1 ¾ oz pinenuts
* A handful of coriander leaves
* Beaten egg or milk for brushing
* Salt Salt
* Pepper
* minty yoghurt dip to accompany
* 250g ready rolled puff or shortcrust Pastry Pastry
Instructions
1. Heat oil in a frying pan and add the cumin, wait until they
splutter. Add onion, ginger and green chillies and fry until the onions
are golden brown.
2. Add the cooked potatoes, peas and remaining spices, pinenuts and
stir well over a medium heat until they are quite mashy and the mixture
begins to stick together. Taste and adjust spices if necessary. Turn
heat off and allow to cool completely. Add the coriander leaves.
3. Preheat the oven to 200°C (400°F) mark 6. Lay the ready rolled
pastry on a lightly floured work surface. Roll out the pastry so it is
a little thinner and cut the oblong in two lengthways.
4. Put the samosa filling in the centre of each piece of pastry, along
its entire length. Brush the edges of the pastry with a little milk or
beaten egg and fold one edge over the samosa filling followed by the
other side to create two long sausage rolls. Turn over so the seal is
at the bottom and then lift onto a baking sheet.
5. With a sharp knife make indentations along the top and lightly brush
with egg. Chill for 30 minutes, then preheat a second baking sheet in
the oven for 5 minutes. Cook the parcels on top of the hot baking sheet
and cook for 23-30 minutes until golden brown. Allow to cool for 5
minutes before slicing and serving.
To freeze: Complete the recipe up to the end of step 4. Wrap, label and
freeze for up to 3 months.
To use: Defrost overnight and then complete the recipe.
LEFTOVER SPAGHETTI FRITTATA
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by Jean, Syracuse, NY
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Prep: 5 mins
Cook: 10 mins
Ready in: 15 mins
Ingredients
2 tbsp olive oil
2-4 cups spaghetti
3-4 eggs
2 handfuls freshly grated pecorino romano cheese
Cooking Instructions
Pre-heat broiler. Drizzle enough olive oil in an oven-proof frying pan
to coat the bottom. Heat pan over medium heat. Add spaghetti and spread
out the strands to cover the entire pan. Let spaghetti heat-through
stirring occasionally (about a minute or two).
Meanwhile beat eggs then add half and half, cheese, salt, and pepper.
Add egg mixture to the pan. Let eggs cook, gently lifting up edges of
the frittata to allow egg to run underneath and cook. When eggs are
mostly set, pop the entire pan under the broiler until top is fully
cooked and lightly browned (about one minute). Carefully remove the
frittata to a platter and slice into wedges. Serve hot or room
temperature.
LEFTOVER GRAINS MUFFINS
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Ingredients
1/2 tsp sea salt
2 tbsp mild honey
1/2 tsp almond extract
1 cup cooked brown rice, millet, couscous, bulghur or other grains
2 tsp baking powder
1 and 1/4 cups whole wheat flour
1/2 cup chopped dried apricots or figs
Cooking Instructions
1. Preheat oven to 400F. Butter muffin tins.
2. Place dried apricots or figs in a bowl and cover with boiling water.
Let sit 5 to 10 minutes.
3. Sift together flour, baking powder, and sea salt.
4. Beat together eggs, honey, melted butter, milk, and almond extract.
Stir in cooked grains.
5. Drain fruit, squeeze out water, and chop.
6. Quickly stir wet ingredients into dry, and fold chopped dried fruit.
Spoon into muffin tins.
7. Bake 20 minutes in preheated oven. Cool on a rack or serve warm.
Nutritional Information per Serving
Calories From Fat 5 Protein 2 Carbohydrates
22 Calories 99 Dietary Fiber 1 Calcium 39
Sodium 73
LEFTOVER MEAT PIE
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Ingredients
Rich Biscuit Dough
7 tbs of butter
1/4 cup of chopped parsley
1/2 lb of mushrooms
2 onions, sliced
Leftover gravy or canned beef gravy
2 to 2-1/2 cups of cooked meat
Cooking Instructions
Cut the meat into bite-size pieces. Peel and slice the onions and saute
them in 4 tablespoons of butter. Saute the mushrooms in 3 tablespoons
of butter. In a casserole, arrange layers of the meat, onions and
mushrooms and over all pour enough leftover gravy or canned beef gravy
to come within 1 inch of the top of the casserole. Cover with Rich
Biscuit Dough (see page 45) in which you have blended the chopped
parsley. Bake at 425 F for 15 minutes. Reduce the heat to 325 F and
bake for another 15 minutes or until the pie is heated through and the
crust is cooked.
Nutritional Information per Serving
Calories From Fat 183 Protein 1 Total Fat
20 Carbohydrates 1
Calories 190 Calcium 7 Sodium 5 Vitamin A
628 Vitamin C 1 Cholesterol 53
TURKEY TETRAZZINI
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by Jean, Syracuse, NY
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SERVES 4
This is a great way to use leftover turkey. The recipe can also be used
with leftover chicken. The spaghetti can be replaced with other pasta
or noodles.
INGREDIENTS
* 1 cup cubed leftover turkey
* 1/2 cup cooked spaghetti, chopped into
small strips
* 1/2 cup sliced, sauteed mushrooms
* 2 tbsp fresh bread crumbs mixed with
softened butter
* 5 tbsp grated Parmesan cheese
Cream Sauce
* 1 cup heavy cream
* 3 thin slices onion
* 3 sprigs fresh parsley (or 1 tbsp
dried)
* 1 bay leaf
* 1 whole clove (or 1/4 tsp ground)
* 2 tbsp unsalted butter
* 3 tbsp all-purpose flour
* Salt and pepper to taste
* Grated or ground nutmeg
First make the Cream Sauce by scalding the cream containing the onion,
parsley, bay leaf and clove; strain. Melt the butter in a pan; stir in
the flour and make a roux. Cook briefly, then add the cream mixture.
Simmer for 3 minutes; season with salt, pepper and nutmeg.
Add turkey, spaghetti and mushrooms to cream sauce and stir to combine.
Place mixture in greased baking dish. Sprinkle with the buttered bread
crumbs and Parmesan cheese. Bake in preheated 375° F oven for about 15
minutes or until topping has browned and mixture is bubbling. Serve
immediately.
BAKED PENNE WITH CHICKEN, BROCCOLI AND THREE
CHEESES
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by Jean, Syracuse, NY
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SERVES 4
I found this in a Barilla Pasta cookbook. It is excellent. The original
recipe calls for roasted chicken but cooked is as good. It also calls
for fresh broccoli and I substituted frozen.
INGREDIENTS
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* 1 cup low-sodium chicken broth
* 1-1/2 cups shredded mozzarella cheese
* 1/2 cup freshly grated Parmesan cheese
* Salt and pepper to taste
* 8 ounces penne rigate or similar pasta
* 2 cups frozen broccoli florets
* 2-3 cups skinned and boned cooked or
roasted chicken, torn into large pieces
* 1/2 cup crumbled blue cheese
Melt the butter in a saucepan; stir in the flour until well blended.
Gradually stir in the milk and broth and cook, stirring constantly,
over low heat until mixture is smooth and comes to a boil, about 8
minutes. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan;
remove from heat.
Cook the pasta according to package directions for al dente or about 10
minutes. Add the broccoli and cook about 2 minutes more. Drain well and
rinse with a little cold water to stop the cooking.
Preheat the oven to 350° F. Combine the pasta, broccoli, cheese sauce
and chicken; spread in a shallow 2-quart baking dish. Drop pieces of
blue cheese on top and tuck into the pasta with your fingers. Sprinkle
the surface with the remaining mozzarella and Parmesan. Bake until top
is golden and mixture is bubbly, about 25 minutes. Cool for 10 minutes
before serving. Leftovers reheat well in the microwave.
TURKEY CRAB STROGANOFF
~Shared by Linda H., Rosharon, TX
1/4 c. butter
1/4 c. minced onion
1/2 lb mushrooms, sliced or 1 can (4 oz.), drained
4 c. diced cooked turkey
2 c. (10 1/2 oz) golden mushroom soup
2 c. ( 7 1/2 oz) crab meat, drained
1/4 t. pepper
1 c. sour cream
Toast points
Melt butter in skillet. Add onion, sauté 5 min. Stir in mushrooms
& cook, stirring occasionally, 5 min. Add next 4 ingredients.
Cook over low heat, stirring often, 15 min. Before serving, stir in
sour cream & heat. Serve in chafing dish with basket of toast
points.
8 servings.
Source: Nancy's
Kitchen
WARM TURKEY AND BACON SALAD
~Shared by Linda H., Rosharon, TX
1/2 lb. Safeway SELECT® Sliced Bacon, cut into 1-in. pieces
3/4 lb. sliced mushrooms
1 lb. cooked turkey, cut into 1-in. pieces (about 2 cups)
1/2 cup O Organics™ Balsamic Vinegar
10 cups bite-size pieces O Organics™ Romaine Lettuce leaves (about 10
oz.), rinsed and crisped
2 cups watercress sprigs (about 2 oz.), rinsed and crisped
1 cup thinly sliced red onion
Salt and pepper
4 ounces Safeway SELECT® Primo Taglio® Imported Danish Blue Cheese,
crumbled (optional)
In a 12-in. nonstick frying pan over medium-high heat, stir bacon often
until browned and crisp, 3 to 5 minutes. With a slotted spoon, transfer
bacon to towels to drain. Spoon out and discard all but 1 tbsp. fat
from pan.
Add mushrooms to pan and stir often until browned, about 5 minutes. Add
turkey and bacon and stir until hot, 1 to 2 minutes. Remove from heat
and stir in vinegar.
In a large bowl, combine lettuce, watercress, and onion. Add turkey
mixture and mix well. Add salt and pepper to taste. Divide salad
equally among 4 dinner plates. Sprinkle evenly with blue cheese, if
desired.
Source: Randalls.com
GARLIC LOVERS TURKEY ENCHILADAS
~Shared by Linda H., Rosharon, TX
2 cups (12 oz. to 1 lb.) shredded or coarsely chopped cooked turkey
2 cups Safeway SELECT® Garlic Lover's Salsa
2 cups (about 8 oz.) Lucerne® Sharp Cheddar Cheese, shredded
1 cup Lucerne® Pre Stirred Low Fat Lemon Yogurt
2 tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
1/4 to 1/2 tsp. crushed hot chili flakes
6 flour tortillas (each about 8 in. in diameter)
6 large pitted ripe black olives, halved lengthwise
Note: Lemon yogurt in the filling may seem unusual, but it contributes
a subtle citrus accent and creamy texture.
In a large bowl, combine turkey, 1 cup of the salsa, 1 cup of the
cheese, yogurt, cilantro, cumin, and hot chili flakes to taste.
Spoon a sixth of the turkey mixture down center of each tortilla; roll
to enclose. Lay filled tortillas, seam side down, in an oiled 8- by
12-in. baking pan. Top enchiladas with remaining 1 cup salsa and 1 cup
cheese.
Bake, uncovered, in a 400° oven until cheese is bubbly and enchiladas
are heated through (about 25 minutes). Top each enchilada with 2 olive
halves.
Per serving: 433 cal., 39% (167 cal.) from fat; 30.8 g protein; 18.6 g
fat (9.5g sat.); 36 g carbo(1.2 g fiber); 878 mg sodium; 85 mg chol.
Source:
Randalls.com
TURKEY PICCATA PASTA
~Shared by Lisa H., Belmont, NC
With the holidays upon us what could be more useful than a recipe for
leftover turkey? Pasta is so simple to prepare and this one can be done
in 20 minutes from start to finish. Enjoy :)
Ingredients
* 3/4 pounds linguine
* 4 tablespoons unsalted butter
* 1/3 cup rinsed and drained
bottled capers
* 3 tablespoons freshly
squeezed lemon juice
* 2 cups bite-size roast
turkey meat
* 1/2 cup fresh flat-leaf
parsley leaves
* 1 tablespoon extra-virgin
olive oil
* 1/2 cup freshly fine grated
Parmigiano-Reggiano cheese
* *optional* red pepper flakes to taste*
Directions
1. Bring to a 6-quart pot of salted water to a boil and cook linguine
until al dente, about 8 minutes.
2. Meanwhile, melt butter in a large skillet over moderately high heat;
add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2
cup pasta water and the juice to skillet; bring to a simmer.
3. Drain pasta and add to skillet with turkey; simmer, tossing together
with tongs until turkey is heated through and pasta is coated with
sauce, about 2 minutes. Remove pan from heat and stir in parsley and
oil; salt and pepper to taste as well as *red pepper flakes*. Serve
pasta sprinkled with cheese.
Makes 4 servings.
IMPOSSIBLY EASY CHICKEN POT PIE
~Shared by Ann S., Mims, FL
Yield: 6 Servings
1 2/3 cup Green Giant frozen mixed vegetables
1 c Original Bisquick mix
2 cut-up cooked chicken breasts
1/2 c milk
10 3/4 oz can condensed cream of chicken soup
Directions:
1. Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased
glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients (bisquick and milk) with fork
until blended. Pour over chicken mixture.
3. Bake 30 minutes or until golden brown.
Makes 6 servings
Source: Big
Oven
BASIC LEFTOVER CASSEROLE
~Shared by Ann S., Mims, FL
Ingredients:
3 c Cooked pasta OR rice
2 c Leftover cooked chicken OR turkey OR beef
2 c Frozen vegetables (your -choice)
Add-ins -
1 Chopped onion
1 -3 minced cloves garlic
-frozen pearl onions
-minced shallots
-sliced leeks (1 bunch)
(any of these will add a -sharper taste to the casserole. Use them all
-you want!)
Sauce:
2 tb Butter
2 tb Flour
2 c Milk OR
1 c Milk AND 1 /2 c sharp grated cheese
salt and pepper to taste
Nutmeg, for cheese sauce
curry powder, if you add
sherry, white wine, or vermouth (no more than 1/4 c.)
Other optional seasonings:
Italian Seasoning
Cajun Seasoning
Directions: Take the pasta or rice, the meat, and the veggies, and dump
them into a 9x9 baking dish.
Make the sauce by melting the butter in a medium saucepan over low
heat. If you want to saute the onions or garlic or whatever add-in
you're using, use one more Tbsp butter. Add the flour and stir until
completely mixed into a thick paste. Add the milk and slowly bring to a
boil. Lower heat and cook just until thick.
Preheat oven to 350 degrees. Remove the sauce from the heat. Add cheese
if making a cheese sauce. Stir until melted. Add desired seasonings to
taste. Pour over top of casserole mixture and stir gently until mixed
well. Bake, uncovered, for 30 minutes. Let stand about 10 minutes
before serving.
This is a great way to use up leftovers, and it's different every time
you make it because you improvise. Very easy, too, and it freezes well
as long as you're not using a very hard cheese (hard cheeses will
separate and the oil will float to the top. Use a breadcrumb topping if
you've got a craving for Jarlsberg or Gruyere or Parmesan.)
Source: Leftover
Chef
GREEN BEANS AND HAM
~Shared by Ann S., Mims, FL
SERVES 4 to 6
This is an old Pennsylvania Dutch standby. When the green beans are
coming out of the garden, they have this often. It is so good and very
versatile. You can use more or less beans, less ham, more or less
potatoes, whatever you prefer. You can also use a leftover meaty ham
bone for the meat. Actually, I now use just a little ham, or even some
good smoky bacon, to keep the dish light and healthy, but that's not
the PA Dutch way. And, in the old days, they only used cider vinegar,
but now we prefer the red wine vinegar. I remember my mother would
sometimes add speckled beans.
INGREDIENTS
* 3 pounds green beans, cleaned and
snapped
* 1 pound smoked ham (any cut will do)
* 3 large potatoes, cut in large cubes
* 1 large onion, coarsely chopped
* Water
* Salt and pepper to taste
* Apple cider vinegar for garnish
Place the beans, ham, potatoes and onions in a large pot. Add enough
water to come about halfway up the ingredients. Add pepper. Bring to a
boil; cover, reduce heat and cook until ham and beans are tender, about
1-1/2 hours. (Cooking time will depend on the age of the beans, but
they should be very tender.) Remove the ham and cut into bite-size
pieces. Taste the beans and add salt if needed. Return the ham to the
pot and cook for another 15 minutes. Place on individual serving plates
and pass the vinegar. YUM!
Source: Teri's
Kitchen
LEFTOVER GREEN BEANS AND HAM
~Shared by Ann S., Mims, FL
Usually I want my Green Beans and Ham just the way they are, but for a
great variation when you need to stretch the leftovers, reheat it,
adding a little water if needed and top with Bacon Dumplings. It's
delicious.
Source: Teri's
Kitchen
BACON DUMPLINGS
~Shared by Ann S., Mims, FL
MAKES ABOUT 8 LARGE DUMPLINGS
The Pennsylvania Dutch love dumplings and they are used in many
preparations. They can be added to soups or stews. However, a true
‘Dutchman' would enjoy them simply cooked in broth and served as a side
dish. This recipe for Bacon Dumplings is quick, easy and delicious in
any preparation.
INGREDIENTS
* 2 cups flour
* Pinch of salt
* 1-1/2 tablespoons baking powder
* 1 teaspoon dried parsley
* Pepper to taste
* 2 large eggs
* Milk
* 1 tablespoon bacon grease
* 3-4 tablespoons browned and crumbled
bacon
Sift together the flour, salt and baking powder into a large bowl.
Gently stir in the parsley and pepper. Beat the eggs in a measuring cup
and add enough milk to make 1/2-cup liquid. Add the egg mixture and
bacon grease to the dry ingredients, stirring with a fork just until
blended. (If the dough seems too dry, add a little more milk.) Add the
crumbled bacon and stir until combined.
To cook, drop by spoonfuls onto simmering broth, soup or stew. Cover
and cook until done, about 12 minutes.
Note: Dumplings can be made large or small as desired. Adjust the
cooking time as needed.
This site may not be reproduced in whole or in part without written
permission and appropriate credit given, with the sole exception of
personal, non-commercial, non-profit use. Written, designed, maintained
and © Copyright 1996-2009, by Teri R. Foster, webmaster. All rights
reserved.
Source: Teri's
Kitchen
TURKEY CRANBERRY PINWHEELS
~Shared by Ann S., Mims, FL
What a classic! Turkey and cranberries are paired once more in a
must-try, crowd-pleasing appetizer.
Prep Time: 20 Min
Total Time: 35 Min
Makes: 24 pinwheels
INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough
sheet
4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry
cranberry sauce (from 16-oz can)
4 slices (about 5 oz) thinly sliced turkey breast
2/3 cup shredded Monterey Jack cheese
DIRECTIONS:
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; press into 12x8-inch
rectangle, firmly pressing perforations to seal. If using dough sheet:
Unroll dough; press into 12x8-inch rectangle.
3. Spread cranberry chutney on top of rectangle, within 1/4 inch of
edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle
shredded cheese over sliced turkey.
4. Starting with longest side, roll up; pinch long side to seal. With
serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
5. Bake 10 to 15 minutes or until golden brown. Remove from cookie
sheets. Serve warm.
High Altitude (3500-6500 ft): Bake 13 to 18 minutes.
NUTRITION INFORMATION:
1 Pinwheel: Calories 60 (Calories from Fat 25); Total Fat 3g (Saturated
Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 95mg; Total
Carbohydrate 5g (Dietary Fiber 0g, Sugars 1g); Protein 3g Percent Daily
Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2
Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate
Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Invite some spice to the party when you substitute pepper Jack cheese
for the Monterey Jack.
Source: Pillsbury
LEFTOVER (POULTRY, PORK OR BEEF) TURNOVERS
~Shared by Ann S., Mims, FL
Yield: 4 Servings
DOUGH
2 c All-purpose flour
1/4 c Cornmeal
2 1/2 ts Sugar
1/2 ts Salt
1/2 c Unsalted butter, (1 stick)
4 ts Vegetable shortening, like
3/4 c Lowfat plain yogurt
FILLING
1/4 c Shallots, finely chopped
8 oz Mushrooms, trimmed and chopped
1/2 Red bell pepper, cored, chopped
1 1/2 ts Sweet paprika
1/3 c Lowfat plain yogurt
10 oz Chicken, cooked, chopped
1 tb Olive oil
1/8 ts Pepper
1/2 ts Salt
2 tb All-purpose flour
Instructions
1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in
large bowl. With pastry blender or 2 knives, cut in butter and
vegetable shortening until mixture resembles coarse meal. Stir in
yogurt, mixing just until mixture comes together. Divide dough in half,
wrap in plastic wrap and refrigerate several hours or overnight.
2. Prepare Filling: Saute shallots in oil in large skillet over low
heat, stirring frequently, for 5 minutes. Add mushrooms and sweet red
pepper; cover and cook 5 to 7 minutes over low heat or until mushrooms
have given off their liquid and peppers are soft. Stir in flour,
paprika, salt and pepper; cook 2 minutes. Stir in yogurt and chicken.
Cool to room temperature.
3. Preheat oven to hot (400 degrees). Grease 1 large or 2 small baking
sheets.
4. Working with half the dough at a time, roll out one 12 x 12-inch
square. Cut in half diagonally into 2 triangles, then in half again to
form 4 triangles. Place triangles on prepared baking sheet. Top each
triangle with one-fourth of the filling, leaving a 1/2-inch border all
around. Brush border with water. Roll out remaining dough to 12 x
12-inch square. Cut into 4 triangles as with first piece. Place one
triangle on top of each triangle on baking sheet. Seal edges with
fingers. Prick tops of turnovers several times with fork.
5. Bake in preheated oven (400 degrees) for 25 minutes or until crisp
and golden brown.
TIP: Dough can be made several days ahead, wrapped and refrigerated.
The unbaked turnovers can be frozen, and then baked in a pre-heated 375
oven for 5 to 10 minutes longer than in Step 5. Prepare the dough the
night before you plan on using it, or to speed up preparation, use a
store-bought refrigerator crescent dough and form it into turnovers.
For appetizer portions, make smaller turnovers. Also delicious using
leftover cooked turkey, beef, or pork.
Makes 4 main-dish turnovers. Recipe can be halved or doubled.
Nutrient value per turnover: 779 calories, 33 g protein, 41 g fat, 70 g
carbohydrate, 660 mg sodium, 137 mg cholesterol.
Source: The Family Circle Cookbook, New Tastes for New Times
CHICKEN TORTILLA PIZZA
~Shared by Ann S., Mims, FL
4 servings
Ingredients:
* 1/2 cup chopped, cooked chicken breast
* 4 teaspoons olive oil
* 4 (6-7 inch) flour tortillas
* 1/2 cup pizza sauce
* 1/2 cup minced fresh oregano
* 1/2 cup roasted, chopped vegetables
* 1/4 cup grated low-fat mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 tablespoon fresh basil
Directions:
1. Position oven rack 4-5 inches from heating element. Preheat broiler.
2. Brush both sides of each tortilla with oil, using 1/4 teaspoon on
each side.
3. Prick the surface of the tortillas in several places with a fork.
4. Place the tortillas directly on the oven rack and broil for 1-2
minutes on each side, or until lightly browned. WATCH CLOSELY!
5. Place tortillas on baking sheet. Spread each with the pizza sauce.
6. Arrange chicken and vegetables on each. Sprinkle with oregano and
cheeses.
7. Broil 1-2 minutes or until cheese melts.
8. Sprinkle with basil.
Source: FoodReference.com
LEFTOVER PORK FRIED RICE
~Shared by Ann S., Mims, FL
I make this fast recipe quite often for my family. It's a great way to
use most types of left-over meat.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
* 2 packages of Rice-a-Roni
* Leftover pork
* 1 Tablespoon oil
* 2 beaten eggs
Preparation:
Cook 2 packages of Rice-a-Roni, the Fried Rice w/ Almonds, but you
could use any variety. Then, take a bit of leftover pork, like from
ribs or chops, or you could substitute chicken or ham, too. Chop up the
meat. Add about a tablespoon of oil to a large frying pan, and add the
cooked rice and meat. Mix (stir fry it) until heated. Then add a couple
eggs, beaten well, maybe mixed with a little water. Add to the
rice/meat and stir fry again until the egg is cooked. (Doesn't take
long at all.)
Source: Home
Parents about.com
TURKEY SHEPHERD'S PIE
~Shared by Ann S., Mims, FL
Serves 4
2 cups leftover mashed potatoes
1-1/2 cups leftover stuffing
1 cup organic chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium organic carrot, peeled and cut into 1/4-inch dice
1 medium organic celery stalk, cut into 1/4-inch dice
1 small yellow onion, peeled and cut into 1/4-inch dice
2 tablespoons chopped parsley leaves
1 tablespoon chopped fresh thyme leaves
1-1/2 pounds leftover turkey meat, all bones, skin, and fat discarded,
meat cut into bite-sized chunks
1-1/2 cups leftover turkey gravy
Preheat the oven to 350 degrees F.
Put the mashed potatoes and the stuffing into 2 separate baking dishes,
stirring in just enough of the broth to moisten and loosen them a bit
if they have stiffened in the refrigerator. Put them in the oven to
heat up while you continue preparing the other ingredients.
(Alternatively, put them each in a separate microwave-safe bowl, adding
the broth as directed. Then, cover with plastic wrap and microwave each
bowl separately until the contents are heated through.)
Meanwhile, heat the oil and butter in a skillet over medium-high heat.
Add the carrot, celery, and onion, along with half each of the parsley
and thyme. Saute the vegetables, stirring frequently, until they just
begin to soften and color, about 5 minutes. Stir in the chopped turkey,
gravy, and a little more of the broth, if necessary to loosen the
mixture. Cook until the turkey is heated through and the sauce is
bubbling and thick, about 5 minutes more.
Spread a layer of the warmed stuffing in the bottoms of 4
individual-serving gratin dishes or the centers of 4 ovenproof serving
plates. Spoon the turkey-vegetable mixture on top of the stuffing.
Finally, spoon the mashed potatoes evenly on top.
Put the gratin dishes or plates on a baking sheet and bake in the oven
just until the top of the potatoes starts to turn golden brown, about 5
minutes. Carefully transfer each gratin dish or plate to a larger
serving plate, garnish with the remaining parsley and thyme, and serve
immediately.
Source: Wolfgang Puck
TURKEY BISCUIT BAKE
~Shared by Ann S., Mims, FL
This quick and easy turkey bake recipe is a great way to use
Thanksgiving turkey leftovers. Throw it together and top with biscuits
for a delicious meal that is ready in no time.
Cooking Time: 30 min
Ingredients
* 1 can chicken broth
* 1 small onion, chopped
* 10 ounce package frozen peas and
carrots, thawed
* 3 tablespoon cornstarch
* 12 ounce can evaporated milk
* 3 cup cooked turkey, cubed
* 3/4 teaspoon ground sage
* 1/2 teaspoon dried parsley flakes
* 1/8 teaspoon black pepper
* 12 ounce can refrigerated flaky
biscuits
Instructions
1. Preheat oven to 350 degrees F. Coat 2-quart
casserole dish with nonstick cooking spray.
2. In a medium saucepan, combine broth, onion, and
peas and carrots; bring to a boil over medium-high heat. Reduce heat to
low and simmer 5 minutes.
3. In a medium bowl, combine cornstarch and
evaporated milk; stir until cornstarch is dissolved. Slowly stir the
milk mixture into the broth mixture. Add turkey, sage, parsley, and
black pepper. Continue cooking until mixture thickens, stirring
constantly. Pour into casserole dish.
4. Place biscuits on top of filling in casserole
dish. Bake 25 to 30 minutes, or until biscuits are golden brown and
filling is bubbly.
BATTER-UP BEEF PIE
(good for using up leftover pot roast or beef stew!)
~Shared by Mary S., Nashville, TN
Pre-heat 350 - Time: 50 - 60 minutes
2 cups. cooked beef, cut in 1/2 to 1 inch pieces
1/2 cup cooked onions
1 cup cooked carrots, cut into chunks
1 cup cooked potatoes, cut in 1 to 1 1/2 inch chunks
1 cup gravy
1/4 cup butter
1 1/2 cup flour
2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 cup grated Cheddar (4 oz. package)
1 Tbsp. dried minced onion
1 Tbsp. sugar
Combine beef, onions, carrots, potatoes, and gravy. Set aside. Melt
butter in bottom of an 8 inch square baking dish in oven. Combine
remaining ingredients in mixing bowl. Stir till blended and pour into
baking dish. Pour beef mixture over batter. DO NOT STIR! Bake and serve
TURKEY PIE
(using leftover turkey)
~Shared by Mary S., Nashville, TN
1 stick butter or margarine
1 1/2 cups boiling water
3 1/2 cups seasoned stuffing crumbs (or 3 cups leftover stuffing)
1 can (2.8 ounces) French fried onions
1 can (103/4 ounces) cream of celery soup
3/4 cup milk
1 1/2 cups (7 ounces) cooked turkey, cubed
1 package (10 ounces) frozen peas, thawed and drained
Heat butter and water until butter melts. Add stuffing crumbs; toss
lightly. (If using leftover stuffing, delete the butter and water.)
Stir in 1/2 can onions. Spoon into 9-inch pie plate, press onto bottom
and up sides to form shell. Combine soup, milk, turkey and peas; pour
into shell. Bake, covered, at 350 degrees for 30 minutes. Top with
remaining onions and bake, uncovered, 5 minutes longer.
Yields 8 servings.
TURKEY ENCHILADAS
(using leftover turkey)
~Shared by Mary S., Nashville, TN
2 cups cooked turkey cut into half-inch cubes
2 10-ounce cans enchilada sauce
1 4-ounce can chopped green chilies
1 teaspoon dried onion flakes
1 teaspoon dried cilantro
12 corn tortillas
2 tablespoons chopped onion
1 cup chopped tomato
1/4 cup chopped ripe olives
1 cup shredded cheddar cheese
In medium bowl combine turkey, half cup enchilada sauce, chilies, onion
flakes and cilantro. Spoon two heaping tablespoons mixture down center
of each tortilla. Roll tortillas jelly-roll style to encase meat. Spray
(2 X 9 X 12 inch) baking dish with cooking spray. Place tortillas
seam-side down in dish. Top tortillas with remaining enchilada sauce,
onions, tomato, olives and cheese. Bake in 350-degree oven 25 to 30
minutes or until mixture is hot and bubbly.
Serves 6.
TURKEY CHILI
(using leftover turkey)
~Shared by Mary S., Nashville, TN
1 cup chopped green pepper
1 1/4 cups chopped onion
2 cloves minced garlic
3 tablespoons vegetable oil
2 16-1/2 ounce cans drained kidney beans
1 (28 ounce) can stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey cut into half-inch cubes
1 tablespoon chili powder
1 tablespoon fresh cilantro chopped (or 1 tsp. dried)
1 teaspoon crushed red pepper
1/2 teaspoon salt.
In 8-quart saucepan, over medium-high heat, sauté green pepper, onion
and garlic in oil 5 minutes or until vegetables are tender crisp. Add
beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and
salt. Increase heat to high and bring mixture to a boil; reduce heat to
low and simmer mixture uncovered 25 minutes.
Serves 6.
LEFTOVER CHICKEN HASH
~Shared by Mary S., Nashville, TN
2 tbsp Butter; melted or chicken fat (up to 3T)
1 Onion; thinly sliced
1/2 cup Celery; diced
2 cups Turkey; cooked, diced (up to 3 cups)
2 tbsp Turkey or chicken fat
3 tbsp Flour
2 1/2 cup Water
1/2 tsp Savory
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Cream
Biscuits made from Bisquick
Heat 2-3 Tbsp melted butter in frying pan or chicken fat. Add thinly
sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring
often. Add 2-3 cups cooked chicken. Cook 5 minutes over low heat.
Sauce: Brown the chicken fat (or butter) and flour well before adding
water. Add savory, salt and pepper to taste. When sauce is smooth and
creamy, add 1/4 cup cream and any remaining chicken gravy. Pour over
turkey. Simmer 15 minutes, then serve with hot biscuits.
NEW ENGLAND TURKEY CHOWDER
(using turkey leftovers)
~Shared by Mary S., Nashville, TN
1 cup celery, finely chopped
1/2 cup chopped onion
1 tablespoon margarine
2 cups turkey broth (or low-sodium chicken bouillon)
2-1/2 cups potatoes, peeled and cut into half-inch cubes
1 teaspoon salt
1/4 teaspoon white pepper
dash cayenne pepper
2 cups cooked turkey cut into half-inch cubes
2 cups cold skim milk
1/4 cup cornstarch
In five-quart saucepan over medium-high heat, sauté celery and onions
in margarine 2 to 3 minutes until vegetables are tender crisp. Add
broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil.
Reduce heat to low. Once mixture is at a simmer, cover and cook 8 to 10
minutes until potatoes are tender. Stir in turkey. In medium bowl
gradually add milk to cornstarch. Stir mixture into soup. Increase heat
to medium and cook six to eight minutes until mixture thickens.
Serves 4.
To make the batter for the pie, melt the butter or margarine in a
large, flat pan sometimes used for sheet cakes. Mix together the flour
and milk. Mixture will be lumpy, but this is normal. Pour mixture into
pan on top of butter; set aside. Next cook 1 package of frozen mixed
vegetables. Add 2 cups of diced turkey, can of soup, can of corn,
English peas and small can of potato sticks. Mushrooms are optional,
but tasty! Stir together and pour mixture onto batter. Put the majority
of the mixture in the middle because it will even out as it cooks and
the crust bakes around it. Cook at 350-375 degrees for about 30 minutes.
EASY SPICY VEGGIE SOUP
(leftovers from Sunday dinner)
~Shared by Mary S., Nashville, TN
Leftover veggies from Sunday Dinner
Carrots, potatoes and cabbage
Mix in a saucepan with 1 small can of spicy-v-8 juice.
Season with salt and pepper and a little garlic. That's all!
EASY JAMBALAYA
(using leftover chicken)
~Shared by Mary S., Nashville, TN
3 tablespoons peanut oil
1 or 2 large onions, peeled and chopped
2 large green peppers, cored and chopped
3 or more cloves garlic, peeled and chopped
4 stalks celery, chopped
6 scallions, chopped
1 28 oz. can whole or crushed tomatoes
3 1/2 cups chicken stock or canned broth
1/2 pound smoked hot sausage, sliced
1 cup cubed ham or leftover chicken
3 tablespoons chopped parsley
2 teaspoons Tabasco
1/4 cup Worcestershire sauce
3 teaspoons thyme leaves (dried)
salt and pepper
2 cups uncooked long-grain rice.
Heat oil in large stock pot. Sauté vegetables until they start to go
limp. If using raw meat, add at this point and cook until browned. Add
tomatoes and chicken broth and any cooked meats and simmer for 30 to 60
minutes, amount of time depends on type and size of meat chunks. Add
seasonings and cook for 15 minutes. Add rice and cook for about 20
minutes over very low flame until rice is tender but not mushy.Taste
for seasoning and serve.
IDEAS FIOR LEFTOVER HAM
~Shared by Mary S., Nashville, TN
Cube leftover ham, add some parmesan, black olives, broccoli, and some
fresh basil.
Prepare cheese tortellini and mix a basic white sauce and add chunks of
leftover ham. To make it spicier, sprinkle in some chopped hot pepper
or dry chile peppers. If you don't want the fat of a white sauce, sauté
in some non-fat Italian dressing then sprinkle some parmesan over it.
Chop up leftover ham and add to meatloaf mixture for a little different
taste. Grind leftover ham with sweet pickle, chopped onion, grated
carrot, and a little low fat mayonnaise for a unique topping for a
lunchtime bagel.
CREAMY CHICKEN ENCHILADAS
(using leftover chicken)
~Shared by Mary S., Nashville, TN
2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
salt to taste
Green Sauce* (see NOTE):
2 large cans green chiles
1/2 chopped raw onion
2 cloves garlic, chopped
salt and pepper to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter, for
20 minutes. Stir frequently to keep onions from burning. Remove from
heat and add chicken, red bell peppers, and cream cheese; stir gently
to blend, and season with salt. Pour a little green sauce in bottom of
9X13 baking pan. Spoon about 1/3 C of filling down center of each
tortilla and roll. Set enchiladas, seam side down in baking pan.
Continue until pan is full. Cover with remaining sauce and top with
grated cheese. At this point you may cover and refrigerate. Preheat
oven to 375 degrees. If refrigerated, bake for 30 minutes, (15 minutes
covered, remove foil and bake 15 minutes more). If not refrigerated,
bake uncovered for 20 minutes.
NOTE: If you can't find the enchilada sauce, you might try pureeing 2
large cans chopped green chiles with some chopped raw onion, garlic,
salt and pepper, dried oregano leaves, and ground cumin. Then add about
3 small cans chicken broth. until mixture is the consistency of a
thinned gravy.
FRENCH DIP
(for leftover pot roast)
~Shared by Mary S., Nashville, TN
Leftover Pot Roast (slices)
French Bread (warmed in the oven)
Butter
Leftover onions
Ready-made Aus Jus (made from a mix or from beef bouillon)
Butter bread and slice in half. Broil until a light golden color. Heap
generously with meat. If you cooked the meat with onion they're great
in there too. Serve with bowls of warm Aus Jus for dipping. Also serve
with Horse Radish if desired.
TURKEY ALFREDO CASSEROLE
(leftover turkey or chicken)
~Shared by Mary S., Nashville, TN
6 ounces fettuccini or medium noodles -- cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken or turkey
1/2 cup parmesan cheese
1/4 cup parmesan cheese
Cook pasta according to package directions: drain and set aside. Run
water over broccoli to thaw. Sauce: In large saucepan, melt butter or
margarine. Stir in flour, basil, salt, and pepper. Add milk all at
once. cook and stir until thick and bubbly. Cook and stir one minute
more. Remove from heat; Stir in turkey or chicken, 1/2 cup parmesan
cheese, and well drained broccoli. Add pasta and toss to coat.
Place turkey mixture in greased 7 x 12 x 2 inch baking dish. Cover with
foil. Bake at 350 degrees for 20 minutes. Remove foil. sprinkle 1/4
cups parmesan cheese. Bake, uncovered, for 5 to 10 minutes more or
until heated through.
CHEDDAR TURKEY BAKE
~Shared by Treva, NC
Recipe makes two creamy casseroles. Serve one for dinner and freeze the
second for a night when you're racing against the clock.
8-12 Servings
Prep: 20 min.
Bake: 35 min.
2 cups chicken broth
2 cups water
4 teaspoons dried minced onion
2 cups uncooked long grain rice
2 cups frozen peas, thawed
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
2 cups milk
1 teaspoon salt
2 cups finely crushed butter-flavored crackers (about 60 crackers)
6 tablespoons butter, melted Directions In a large saucepan, bring the
broth, water and onion to a boil. Reduce heat. Add rice; cover and
simmer for 15 minutes. Remove from the heat; fluff with a fork. Divide
rice between two greased 9-in. square baking pans. Sprinkle each with
peas and turkey. In a large bowl, combine the soup, milk and salt until
smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle
over the top. Cover and freeze one casserole for up to 3 months. Bake
the second casserole, uncovered, at 350° for 35 minutes or until golden
brown. To use frozen casserole: Thaw in the refrigerator for 24 hours.
Bake, uncovered, at 350° for 45-50 minutes or until heated through. To
use frozen casserole: Thaw in the refrigerator for 24 hours. Bake,
uncovered, at 350° for 70 minutes or until heated through.
Yield: 2 casseroles (4-6 servings each).
Nutrition Facts: 1 serving (1 cup) equals 387 calories, 12 g fat (6 g
saturated fat), 59 mg cholesterol, 810 mg sodium, 43 g carbohydrate, 2
g fiber, 21 g protein.
COPYCAT CHI-CHI'S BAKED CHICKEN CHIMICHANGAS
~Shared by Treva, NC
This recipe is easy to make using leftover chicken. Feel free to
substitute cooked ground beef or chopped steak.
2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 10-inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Preheat the oven to 450 degrees F. In a large saucepan, saute
onion and garlic in oil until tender. Stir in chili powder,
salsa, and cumin. Stir in shredded chicken. Let cool.
Grease rimmed 15 x 10 x 1 baking pan. Working with one
tortilla at a time, spoon a heaping tablespoon of beans down center of
each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up
the bottom, top and sides of tortilla; secure with wooden toothpicks if
necessary.
Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil. Bake 20 to 25 minutes or until golden brown and
crisp, turning every 5 minutes. Serve with sour cream and
guacamole.
Serves 8-10
Source: The
Secret Recipe Blog
TASTES LIKE THANKSGIVING CASSEROLE
~Shared by Treva, NC
This hearty, rich-tasting main dish is sure to be a hit with your
family. It's a delicious way to use up Thanksgiving turkey, and you can
substitute 5 & 1/2 cups leftover mashed potatoes for the 6
potatoes.
* 6 medium potatoes, peeled and cut into chunks
* 1 & 1/4 cups chopped celery
* 3/4 cup chopped onion
* 1/2 cup butter, cubed
* 6 cups unseasoned stuffing cubes
* 1 teaspoon poultry seasoning
* 1/4 teaspoon rubbed sage
* 1 cup chicken broth
* 4 cups cubed cooked turkey
* 2 cans (10-3/4 ounces each) condensed cream of chicken soup,
undiluted
* 1 teaspoon garlic powder
* 3/4 cup sour cream, divided
* 4 ounces cream cheese, softened
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 & 1/2 cups (6 ounces) shredded cheddar cheese
* Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender.
* Meanwhile, in a large skillet, saute celery and onion in butter until
tender. Remove from the heat. In a large bowl, combine the stuffing
cubes, poultry seasoning and sage. Stir in broth and celery mixture.
Transfer to a greased 13-in. x 9-in. baking dish.
* In another large bowl, combine the turkey, soup, garlic powder and
1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash
in a large bowl. Beat in the cream cheese, pepper, salt and remaining
sour cream; spread over turkey mixture. Sprinkle with cheese.
* Bake, uncovered, at 350° for 30-35 minutes or until heated through.
* Yield: 8 servings.
Source: Taste of Home December/January 2008
LEFTOVER TURKEY AND STUFFING CASSEROLE
~Shared by Treva, NC
This tasty turkey casserole recipe is made with leftover turkey,
leftover stuffing and gravy, and a little cranberry sauce for topping.
Cook Time: 30 minutes
* 4 cups prepared turkey stuffing
* 2 cups cooked cut up or sliced turkey
* 1 3/4 to 2 cups prepared turkey gravy
* 1/3 cup jellied or whole cranberry sauce, cubed
Butter bottom and sides of 2-quart baking dish. Arrange half of the
stuffing in bottom of dish. Add half of the turkey then half of the
gravy. Repeat layers. Top with cubes of cranberry sauce. Bake at 350°
for 30 minutes.
Serves 4.
NEXT DAY TURKEY PRIMAVERA
~Shared by Treva, NC
* 1 cup uncooked penne pasta
* 8 fresh asparagus spears, trimmed and cut into 1-inch pieces
* 2/3 cup julienned carrot
* 3 tablespoons butter
* 4 large fresh mushrooms, sliced
* 1/2 cup chopped yellow summer squash
* 1/2 cup chopped zucchini
* 1 & 1/2 cups shredded cooked turkey
* 1 medium tomato, chopped
* 1 envelope Italian salad dressing mix
* 1 cup heavy whipping cream
* 1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute asparagus and carrot in butter for 3 minutes. Add the
mushrooms, yellow squash and zucchini; saute until
crisp-tender. Stir in the turkey, tomato, dressing mix and
cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle
with cheese and toss again.
Yield: 4 servings.
Source: Taste of Home December/January 2008
TURKEY CLUB PIZZA
~Shared by Treva, NC
* 1/2 Yeast Crust Recipe OR 1 Boboli pizza crust
* 1/3 cup mayonnaise
* 1/2 tsp. dried basil leaves
* 1/2 tsp. dried thyme leaves
* 1/8 tsp. pepper
* 2 Tbsp. Dijon mustard
* 2 cups cubed cooked turkey (leftover from Thanksgiving)
* 1 & 1/2 cups shredded Muenster cheese
* 6 slices bacon, cooked crisp and crumbled
* 2 tomatoes, chopped and seeded
* 1 & 1/4 cups shredded Swiss cheese
* 1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Make and prebake crust if using. Let cool.
No need to prebake Boboli crust.
In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard
and mix well. Stir in turkey, then spread crust with this mixture. Top
with remaining ingredients in order. Bake at 425 degrees for 10-15
minutes until crust is golden brown and cheese is melted.
6 servings
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SMOKED TURKEY AND BLUE CHEESE SALAD
~Shared by Treva, NC
Salad:
7 oz Fancy Greens lettuce
6 oz smoked turkey breast, sliced into strips or cubed
1 medium Red Delicious apple, sliced
1/8 cup crumbled blue cheese
4 Tbsp toasted pecan halves
Cider Vinaigrette:
3 Tbsp cider vinegar
2 Tbsp vegetable oil
1 Tbsp minced onion or shallot
1 tsp Dijon mustard
1/2 tsp sugar
Seasoning:
1/4 tsp freshly ground black pepper, or to taste
In a large bowl, combine salad ingredients.
In a small bowl, combine dressing ingredients.
Toss dressing with salad; season with freshly ground pepper.
Toss well; serve.
Source: Fresh Express®
MONDAY MORNING POTATO ROLLS AND BREAD
~Shared by Treva, NC
"I make a fairly traditional Sunday meal of chicken and potatoes for my
family. I hated to see the leftovers go to waste, so I used the mashed
potatoes to create these delicious rolls. I experimented with 10
variations before settling on this version. My kids and husband love
the rolls so much that they never last until Tuesday!" -Catherine
McMichael, Saginaw, Mich.
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at
HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until
smooth.
2. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in
a large mixing bowl. Add potato mixture to flour mixture, stirring with
a fork until combined. Add eggs; stir until combined.
3. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a
soft dough forms. Turn dough out onto a floured surface. Knead until
smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup
flour, 1 tablespoon at a time, to prevent dough from sticking to hands
(dough will feel sticky).
4. Place dough in a large bowl coated with olive oil, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour
or until doubled in size. (Gently press two fingers into dough. If
indentation remains, dough has risen enough.) Punch dough down; cover
and let rest 5 minutes.
5. Divide dough in half. Working with one portion at a time (cover
remaining dough to prevent drying), roll one portion into a 14 x 7-inch
rectangle on a floured surface. Roll up rectangle tightly, starting
with a short edge, pressing firmly to eliminate air pockets; pinch seam
and ends to seal. Place loaf, seam side down, in an 8 x 4-inch loaf pan
coated with cooking spray.
6. Shape remaining portion into 9 portions, and shape each into a ball.
Place balls in an 8-inch square baking dish coated with cooking spray.
Coat top of loaf and rolls with cooking spray. Cover and let rise in a
warm place (85°), free from drafts, 30 minutes or until doubled in
size. (Gently press two fingers into dough. If the indentation remains,
dough has risen enough.)
7. Preheat oven to 350°.
8. Bake at 350° for 30 minutes or until tops of rolls are browned and
loaf sounds hollow when tapped on the bottom. Remove from pans; cool on
wire racks.
Yield: 18 servings (serving size: 1 roll or one-ninth of loaf)
CALORIES 168 ; FAT 2.8g (sat 1.1g,mono 0.8g,poly 0.4g); CHOLESTEROL
28mg; CALCIUM 24mg; CARBOHYDRATE 30.1g; SODIUM 207mg; PROTEIN 5.7g;
FIBER 1.1g; IRON 1.8mg
Cooking Light, MARCH 2009
CHEESY BROCCOLI CAULIFLOWER CASSEROLE
~Shared by Treva, NC
After I found this recipe in an old church cookbook, I adjusted it to
make it lower in calories and fat. The creamy cheese sauce makes it a
tasty way to get children to eat their vegetables.
PREP 35 min.
COOK 25 min.
TOTAL 60 min.
1 tablespoon butter
4 & 1/2 teaspoons all-purpose flour
1 & 1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2 & 1/4 cups frozen cauliflowerets, thawed
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
Butter-flavored cooking spray
In a saucepan, melt butter. Stir in flour until smooth; gradually add
the milk. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Remove from the heat. Add cheeses; stir until melted. Place
vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle
with ham. Pour sauce over ham. Place bread crumbs in a bowl; spray with
butter-flavored spray. Sprinkle around the edge of casserole. Bake,
uncovered, at 350° for 25-30 minutes or until heated through and
bubbly.
Yield: 5 servings.
Nutrition Facts One serving: Calories: 227 Fat: 10 g Saturated Fat: 6 g
Cholesterol: 34 mg Sodium: 707 mg Carbohydrate: 16 g Fiber: 3 g
Protein: 18 g
Diabetic Exch: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Source: Light & Tasty
TEXAS RANCH CHICKEN CASSEROLE
~Shared by Treva, NC
"Every time I serve this creamy casserole, it gets rave reviews. The
recipe was passed down to me and is so good! It’s really easy to make,
freezes well and has just a touch of heat. If your family likes more,
add some jalapenos!" Kendra Doss - Smithville, MO
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion,
celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute
longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla
strips; top with half of the chicken mixture and 1 cup cheese. Repeat
layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.
Nutrition Facts: One serving: 1 cup; Calories: 329; Fat: 12 g;
Saturated Fat: 5 g; Cholesterol: 65 mg; Sodium: 719 mg; Carbohydrate:
31 g; Fiber: 3 g; Protein: 26 g; Diabetic Exch: 3 lean meat, 1-1/2
starch, 1 vegetable, 1 fat.
Source: Healthy Cooking
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CRANBERRY-CRUNCH
CHICKEN SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups diced roasted chicken or turkey
- 2 cups cooked wild rice
- 2 cups peeled chopped Granny Smith apples (about 2-1/2
medium)
- 1 cup thinly sliced celery
- 1/2 cup dried sweetened cranberries (or plain, unsweetened
dried cranberries)
- 1/2 cup chopped walnuts or toasted pecans
- 1 cup nonfat or light mayonnaise
DIRECTIONS
Place the chicken or turkey, wild rice, apples, celery, cranberries,
and nuts in a large bowl and toss to mix well.
Add the mayonnaise and toss to mix well, adding a little more
mayonnaise if the mixture seems too dry. Cover the salad and
refrigerate for at least 2 hours before serving.
Serve over a bed of fresh salad greens or mound each serving into the
center of a cantaloupe half if desired.
Nutritional Information Per Serving (per 1-1/2 cup serving): Calories:
286, Carbohydrate: 24 g, Cholesterol: 60 mg, Fat: 8.8 g, Saturated Fat:
1.1 g, Fiber: 2.8 g, Protein: 27 g, Sodium: 351 mg, Calcium: 29 mg
Diabetic Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch, 1 Fruit, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
STUFFED TOMATOES WITH SMOKED CHICKEN AND
TABOULI
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1 tomato, 6 ounces tabouli mixture
INGREDIENTS
- 1 cup deli tabouli
- 1 cup diced, seeded cucumber
- 1 cup diced smoked chicken breast
- 4 medium ripe, firm tomatoes
- 2 teaspoons olive oil
- 4 tablespoons deli hummus
DIRECTIONS
Add the cucumber and chicken to the prepared tabouli mixture and
refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out the pulp
and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2
teaspoon olive oil over each tomato and put 1 tablespoon hummus on top
of that.
Cover the filled tomato with the tomato top and refrigerate for at
least 1 hour before serving.
Nutritional Information Per Serving: Calories: 158, Fat: 5 g,
Cholesterol: 16 mg, Sodium: 572 mg, Carbohydrate: 18 g, Dietary Fiber:
4 g, Sugars: 6 g, Protein: 10g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2
Monounsaturated Fat
Source: Express
Lane Diabetic Cooking by Robyn Webb
ARTICHOKE CHICKEN SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cups shredded roasted chicken breast
- 1 cup marinated artichoke hearts, drained and coarsely
chopped
- 1/2 cup 1-inch pieces roasted or broiled asparagus spears
- 1/4 cup chopped roasted red bell pepper
- 3 to 4 tablespoons light olive oil vinaigrette or Italian
salad dressing
- 1/8 teaspoon coarsely ground black pepper
DIRECTIONS
Combine the chicken, artichoke hearts, asparagus, and bell pepper in a
medium bowl and toss to mix well. Add the salad dressing and pepper and
toss again.
Let the salad sit for 15 minutes before serving or cover and chill
until ready to serve. If desired, serve on a bed of fresh salad greens
garnished with a sprinkling of blue cheese crumbles and chopped
walnuts, or serve in lettuce-lined pita pockets.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
148, Carbohydrate: 5 g, Cholesterol: 45 mg, Fat: 5.1 g, Saturated Fat:
1.5 g, Fiber: 2 g, Protein: 18 g, Sodium: 301 mg, Calcium: 20 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
LIGHT SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 cups torn fresh spinach
- 4 ounces cooked boneless skinless chicken breast, cubed
- 1 medium orange, peeled, seeded, and sectioned
- 1/2 cup sliced mushrooms
- 1 small onion, sliced
- 2 ounces Cheddar cheese, cubed or in strips
- 2 tablespoons reduced-fat salad dressing
DIRECTIONS
Combine all ingredients except cheese and dressing in a large bowl;
chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving (1/2 of recipe): Calories: 302,
Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g,
Sugars: 13 g, Protein: 28 g
Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
Source: Magic
Menus for People with Diabetes by American Diabetes Association
SPICY CHICKEN ENCHILADAS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Filling:
- 1-1/2 cups shredded skinless roasted chicken
- 4-ounce can chopped green chilies
- 1/4 cup nonfat or light sour cream
- 3/4 teaspoon ground cumin
- 8 thin corn tortillas (6-inch rounds)
- 1-3/4 cups enchilada sauce, heated
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend
cheese
Toppings:
- 1/2 cup nonfat or light sour cream
- 1/4 cup finely chopped scallions or fresh cilantro
DIRECTIONS
Preheat oven to 450 degrees F.
Combine all of the filling ingredients in a bowl and toss to mix well.
Set aside.
Coat a large nonstick skillet with cooking spray and preheat over
medium heat. Place a tortilla in the pan and heat for 10 to 15 seconds
on each side, until the tortilla is pliable enough to roll up.
Lay the tortilla on a flat surface and spread 1/4 cup of the filling
along one end. Roll the tortilla up to enclose the filling.
Coat a 9x13-inch pan with nonstick cooking spray and lay the enchilada
in the pan, seam side down. Repeat with the remaining tortillas,
leaving a 1/4-inch space between the enchiladas to prevent them from
sticking together.
Pour the sauce over the enchiladas, covering them completely. Bake
uncovered for 8 minutes. Sprinkle the cheese over the top and bake for
about 3 minutes more, or until the cheese is melted.
Serve hot, topping each serving with some of the sour cream and
scallions or cilantro.
Nutritional Information Per Serving (1/4 of recipe): Calories: 356,
Carbohydrate: 33 g, Cholesterol: 60 mg, Fat: 9 g, Saturated Fat: 2.7 g,
Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg Diabetic
Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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TURKEY SALAD ON WHEAT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
These tasty sandwiches put a delightful twist on turkey salad. Green
onions and crumbled bacon make them savory, while peas add a touch of
sweetness. Merrijane Rice of Bountiful, Utah shares the recipe.
Prep/Total Time: 15 min.
Ingredients
2/3 cup chopped romaine
1/2 cup diced cooked turkey
2 tablespoons shredded Swiss cheese
1 green onion, thinly sliced
2 bacon strips, cooked and crumbled
2 tablespoons frozen peas, thawed
3 tablespoons mayonnaise
Dash pepper
4 slices whole wheat bread
Directions
In a small bowl, combine the first six ingredients. Stir in mayonnaise
and pepper. Spread over two slices of bread; top with remaining bread.
Serve immediately.
Yield: 2 servings.
Nutrition Facts: 1 sandwich (prepared with reduced-fat mayonnaise)
equals 346 calories, 17 g fat (5 g saturated fat), 46 mg cholesterol,
630 mg sodium, 30 g carbohydrate, 5 g fiber, 21 g protein.
LEFTOVER MEATLOAF PARMESAN
~Shared by Maggie, TX
2-4 Servings
Prep/Total Time: 15 min.
Ingredients
1 cup crushed saltines
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons water
4 leftover meat loaf slices (each about 3/8 inch thick)
Shortening for pan-frying
Ketchup, optional
Directions
Combine the saltine crumbs and Parmesan cheese in a shallow dish; set
aside. Beat egg with water. Dip meat loaf slices in egg mixture, then
in crumb mixture. Heat shortening in a skillet. Brown meat loaf slices
on both sides. Serve with ketchup if desired.
Yield: 2-4 servings.
Source: Taste of Home
PORK WITH STILTON SAUCE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Here is a good use for left over stilton at Christmas time. The mixture
of stilton, red wine and pork is an excellent combination. Serve with
rustic hashbrowns or flat ribbon noodles and broccoli or carrots for an
easy supper dish.
Serves 2
350g cubed pork, cut into 1cm pieces
Plain flour
Cayenne pepper
25g butter
1 tablespoon white wine vinegar
85ml red wine
75g leftover stilton cheese
Instructions
Toss the pork thoroughly in the flour and cayenne powder. Heat the
butter or oil in a non-stick frying pan and gently fry the pork until
it is lightly browned and cooked through. Remove from the pan with a
slotted spoon and keep warm.
Drain the fat from the pan and pour in the wine vinegar and wine. Stir,
scraping in all the meat residues, and bring to the boil. Reduce the
heat to very low and stir in the cheese until it has melted. Taste and
season, if required. Spoon the sauce over the pork and serve with
potatoes.
ROAST LAMB SALAD ON A POTATO CAKE
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 2
Ingredients
3 medium leftover cooked potatoes, grated
1 onion, peeled and grated
2 tablespoons chopped parsley
Salt
Ground black pepper
50g butter
1 egg
1 teaspoon Dijon mustard
1 teaspoon finely chopped garlic
1 teaspoon lemon juice
2 tablespoons soured cream
4 tablespoons olive oil
Olive oil
8 slices leftover roast lamb
2 handfuls salad leaves
Instructions
Combine the potato, onion, parsley and seasoning, divide into two and
shape into a flattened cake shape; cook in hot butter in a non-stick
frying pan until golden, then flip over and repeat.
In a bowl whisk together the egg yolk, mustard, garlic, lemon juice and
soured cream. Add three-quarters of the oil slowly until emulsified,
season.
Toss the lamb with the salad leaves and the remaining olive oil.
Place on top of the potato cake and dribble with the creamy garlic
dressing
MEATLOAF PARMESAN SANDWICH
Using Leftover Meatloaf or Turkey Loaf
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Leftover meatloaf can be reheated as is, with a little tomato sauce and
mozzarella melted on top, or used cold in a regular sandwich. But,
sometimes, I take it one step further and use it in a hot sandwich
similar to a meatball sub. This recipe is so simple. Just heat a little
of your favorite homemade or store-bought marinara sauce in a skillet
large enough to hold the sliced meatloaf in one layer. Add the
meatloaf, cover, and heat over a low burner until warm. Meanwhile,
halve crusty rolls horizontally and remove some of the inside bread to
form boats. Toast the insides under the broiler. When the meat is warm,
place slices on the bottom rolls. Top with a little sauce, then some
cheese, such as mild mozzarella or, if preferred, a good sharp
provolone, then a little more sauce and a some freshly grated Parmesan.
Return to the broiler just until the cheese is melted. If desired, top
with hot peppers, then the tops of the rolls, and serve. Yum!
Source: Teri's
Kitchen
HOT TURKEY SANDWICH
~Shared by Treva, NC
* leftover turkey, sliced or shredded
* leftover gravy
* 2 slices of French bread for each person
* butter, optional
Heat gravy in a small saucepan.
Arrange 2 slices of lightly buttered bread on each plate and top with
turkey. Drizzle with hot gravy and sprinkle with salt and pepper. Serve
with leftover cranberry sauce and warmed leftover dressing. If desired,
add warmed leftover mashed potatoes.
CHEESY TURKEY-RICE CASSEROLE
~Shared by Ann S., Mims, FL
Turkey leftovers are a treat when they're served in an elegant
casserole for two with wild rice and broccoli in a creamy cheese sauce.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 2 servings (1 1/2 cups each)
INGREDIENTS:
2 frozen soft white or crusty wheat dinner rolls (from 12.4-oz bag)
1 box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce
1 pouch (8.8 oz) microwavable ready-to-eat long grain and wild rice
blend
1 cup cubed cooked turkey
2 tablespoons sliced almonds, if desired
1/2 teaspoon butter or margarine, softened
1/8 teaspoon Italian seasoning
DIRECTIONS:
1. Heat oven to 350°F. Bake rolls as directed on bag. Meanwhile,
microwave broccoli & cheese sauce as directed on box. Pour into
ungreased 1 1/2-quart microwavable casserole or baking dish.
2. Microwave rice as directed on pouch. Stir rice and turkey into
broccoli mixture. Cover; microwave on High 3 to 5 minutes or until hot.
Just before serving, sprinkle almonds over casserole.
3. Brush rolls with butter; sprinkle with Italian seasoning. Serve warm
with casserole.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 520 (Calories from Fat 140); Total Fat 16g
(Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 65mg; Sodium 860mg;
Total Carbohydrate 67g (Dietary Fiber 3g, Sugars 9g); Protein 29g
Percent Daily Value*: Vitamin A 4%; Vitamin C 25%; Calcium 10%; Iron
10% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean
Meat; 1 1/2 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
No turkey leftovers? Pick up a rotisserie turkey breast at the
supermarket.
Source: Pillsbury
Click
if you have a submission for the For Two Recipe section of
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HOT
BROWNS
Yield: Serves 4
This perennial recipe is perfect for leftover turkey or chicken. The
resultant sauce is to die for and perfect for topping meats and
vegetables. Master it once and it will be your 'go to' sauce for many
years to come.
Ingredients
1 1/2 teaspoons finely chopped onion
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 tablespoon dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 tablespoon freshly grated Parmesan
Preparation
In a small saucepan cook the onion in the butter over moderately low
heat, stirring, until it is softened, stir in the flour, and cook the
roux, stirring, for 3 minutes. Remove the pan from the heat and add the
milk, scalded, in a stream, whisking vigorously until the mixture is
thick and smooth. Add the cayenne and salt and pepper to taste and
simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until
it is thickened to the desired consistency. Strain the sauce through
the fine sieve into a bowl and add the Sherry and Cheddar, stirring
until the mixture is smooth.
Arrange the toasts in a baking pan and divide the turkey among them.
Top each sandwich with a tomato slice and 2 slices of the bacon and
spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches
with the Parmesan and broil them under a preheated broiler about 4
inches from the heat for 5 to 7 minutes, or until the tops are brown
and bubbly.
Source: Gourmet - February 1990
PICADILLO CHICKEN (OR TURKEY) PIZZA
Makes: 6 main-dish servings
Prep: 10 minutes
Bake: 15 minutes
Ingredients
* 1 12-inch Italian bread
shell (Boboli)
* 1 cup bottled salsa
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cumin
* 2 cups chopped cooked
chicken or turkey
* 1/2 cup dried cranberries or
raisins
* 1/2 cup pitted green olives,
coarsely chopped
* 1/4 cup chopped red onion
* 1 tablespoon sliced almonds
* 1 cup shredded manchego or
Monterey Jack cheese (4 ounces)
* 1 tablespoon snipped fresh
cilantro
Directions
1. Preheat oven to 400 degree F. Place bread shell on a baking sheet.
In a small bowl combine salsa, cinnamon, and cumin. Spread evenly over
bread shell. Top with chicken or turkey, cranberries or raisins,
olives, red onion, and almonds.
2. Bake for 10 minutes. Sprinkle with manchego or Monterey Jack cheese.
Bake for 5 to 7 minutes more or until pizza is heated through and
cheese is melted. Sprinkle with cilantro. Cut into wedges to serve.
Makes 6 main-dish servings.
Nutrition Facts
* Servings Per Recipe 6 main-dish
servings
* Calories 424,
* Total Fat (g) 15,
* Saturated Fat (g) 5,
* Cholesterol (mg) 65,
* Sodium (mg) 930,
* Carbohydrate (g) 44,
* Fiber (g) 1,
* Protein (g) 30,
* Vitamin A (DV%) 8,
* Vitamin C (DV%) 6,
* Calcium (DV%) 30,
* Iron (DV%) 8,
* Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens Magazine
BBQ BEEF SPAGHETTI
Makes about 4 servings.
12 ounces uncooked spaghetti
1 tablespoon olive oil
1 small green bell pepper, seeded, diced
1 small yellow onion, diced
1 teaspoon minced garlic
½ cup barbecue sauce
¼ cup pasta cooking water
2 cups shredded grilled beef, pork or chicken
Cook spaghetti according to package directions. In deep skillet or
Dutch oven, heat oil. Add bell pepper, onion and garlic. Cook and stir
1 to 2 minutes. Stir in barbecue sauce, meat and, if needed to thin
sauce, an amount of pasta water. Bring to simmer; cook, stirring
frequently, to prevent sticking; reduce heat. Stir in drained, cooked
pasta, or transfer drained pasta to a platter and top with meat sauce.
Delicious served with a tossed green salad.
Source: Jonell's
Kitchen
TURKEY POT PIES
Makes: 4 servings
Prep: 30 minutes
Start to Finish: 1 hour
Ingredients
1 tablespoon unsalted butter, plus additional for bowls
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh thyme
2-1/2 cups Green Bean Casserole (I used leftover green bean
casserole with fried onions)
2 cups bite-size roast turkey meat
3/4 cup Giblet Gravy (I used canned)
3/4 cup canned chicken broth
1 box (17.3 oz.) puff pastry sheets, thawed if frozen
flour, for rolling out dough
1 large egg, lightly beaten
4 fresh flat-leaf parsley leaves
Directions
1. Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof
bowls.
2. Melt butter in a large skillet over moderately high heat. Add onion,
celery, and thyme; cook, stirring, until vegetables are softened, about
4 minutes. Transfer to a large bowl. Stir in green bean casserole,
turkey, gravy, and broth; season with salt and pepper.
3. Unfold 1 pastry sheet and roll out on a lightly floured surface with
a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2
(6-inch) rounds. Keep pastry rounds chilled while repeating with
remaining pastry sheet. Brush rims of prepared bowls with egg and
divide turkey mixture evenly between them. Top each with a pastry
circle, pressing edges against outside rim of each bowl to seal. Brush
tops with egg and place a parsley leaf in center of each pie, brushing
with egg to adhere. Chill pies until dough is firm, about 15 minutes.
4. Bake pies on a baking sheet in middle of oven until tops are puffed
and golden brown, 12 to 15 minutes. Serve pies hot with spoons.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 950,
Total Fat (g) 63.5,
Saturated Fat (g) 19,
Cholesterol (mg) 168,
Sodium (mg) 738,
Carbohydrate (g) 59,
Fiber (g) 6,
Protein (g) 38,
Vitamin A (DV%) 0,
Vitamin C (DV%) 0,
Calcium (DV%) 0,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet
Source: Adapted from recipe found in a Ladies Home Journal magazine
AUTUMN SAUSAGE CASSEROLE
Great use for leftover rice.
1 lb. bulk pork sausage
1 medium apple, chopped
1/2 cup chopped celery
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley
1 Tbs. brown sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/8 tsp. pepper
1. In a large skillet, cook the sausage, apple, onion and celery over
medium heat until meat is no longer pink; drain. Stir in the remaining
ingredients.
2. Transfer to a greased 2-quart baking dish. Cover and bake at 350 for
25-30 minutes or until heated through.
Source: Country Extra magazine
BROWN RICE TURKEY SOUP
1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 Tbs. butter
3 (14-1/2 oz.) cans reduced-sodium chicken broth
3/4 cup white wine or additional reduced-sodium chicken broth
1 tsp. dried thyme
1/4 tsp. pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions
1. In a Dutch oven, saute the red pepper, onion, celery and garlic in
butter for 5-7 minutes or until vegetables are tender. Add the broth,
wine or additional broth, thyme and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and
rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice
is tender. Garnish with green onions.
Yield: 5 servings.
Source: Light & Tasty
CRISPY MASHED POTATO PANCAKE
Mashed potatoes never had it so good. My kids slather ketchup over
these.
2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 tsp. Italian seasoning
1/8 tsp. garlic powder
1 Tbs. olive oil
Combine the first 4 ingredients; mix well. In a small skillet, heat oil
over medium-high heat. Add potato mixture; press with a spatula to
flatten evenly. Cover and cook for 8 minutes or until bottom is crispy.
Invert onto a serving plate.
Yield: 3 servings.
Source: Quick Cooking
CREAMY CHICKEN TORTILLA SOUP
Leftover chicken and a few canned goods out of the pantry make for a
wonderful main-dish soup!
4 (10 oz) cans diced tomatoes and chilies
4 (14.5 oz) cans chicken broth
1 (30 oz) can refried beans
1 C. whole kernal corn
4 C. shredded cooked chicken
fried corn tortilla chips or strips
shredded Monterey Jack cheese
Combine tomatoes and broth in large saucepan. Stir in the beans and
corn. Bring to a boil; reduce heat to low and simmer 5 minutes,
stirring frequently. Add chicken and heat through. Top with tortilla
strips or chips and cheese.
HEARTY LENTIL AND HAM SOUP
Here is an almost effortless soup. Everything goes into the pot at
once, and the finished dish is just the thing on a cold winter day.
Yield: Makes about 3 1/2 quarts
Ingredients
1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water
Preparation
In a 6- to 8-quart kettle combine all ingredients and simmer soup,
covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf
and cinnamon stick and remove meat from bone or hocks. Chop meat and
stir into soup.
Source: Gourmet - January 1994
CHICKEN CASSEROLE
Great use for leftover rice and chicken.
2 cans Cream of Mushroom Soup
1 (8-oz) container sour cream
4 cooked chicken breast (cut into 1" cubes)
4 cups cooked rice
1 cup shredded Cheddar Cheese
Mix together the soup, sour cream, chicken cubes, rice and 1/2 cheese.
Put into a Casserole dish. Top with remaining cheese. Bake at
350-degrees for about 30 to 35 minutes.
FREEZER MINI QUICHES
1 cup of meat
1 cup of veggies
1 cup of cheese
4 eggs
2 cups of milk
1/2 cup flour
2 tsp baking powder
1/2 tsp onion powder (if you don't use onion in your veggies)
Combine all the ingredients and use a ¼ cup measure to pour into muffin
tins sprayed with Pam. Bake at 350 for 20-25 minutes. Do a knife test
to see if it's done.
You can freeze the batter after it's all whisked together and make the
muffins later, and you can also flash freeze and store the cooked
muffins. Pull them out of the freezer and put in the fridge to thaw
overnight, then put in the microwave for a few seconds the next
morning.
**I made a half batch (9 muffins) with ham and green onions. I baked at
350 for 28 minutes; they could have gone another 3 or 4 minutes to
brown on top. The bottoms were barely done.
ROAST BEEF SOUP
Prep: 20 min.
Cook: 40 min.
Ingredients
2 pounds cubed cooked roast beef
1-1/4 cups chopped onion
2 tablespoons vegetable oil
4-1/2 cups water
1 jar (12 ounces) beef au jus gravy
1 cup leftover beef gravy or 1 can (10-1/4 ounces) beef gravy
1 envelope brown gravy mix
2 bay leaves
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 cup dried lentils, rinsed
1 cup frozen mixed vegetables
Directions
In a 3-qt. saucepan, saute beef and onion in oil until onion is tender.
Add the next eight ingredients; cover and simmer for 1 hour.
Stir in lentils; cover and simmer for 30 minutes. Add vegetables; cover
and simmer for 10 minutes or until lentils and vegetables are tender.
Remove bay leaves.
Yield: 6-8 servings (2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 530 calories, 30 g fat (10 g
saturated fat), 118 mg cholesterol, 827 mg sodium, 24 g carbohydrate, 9
g fiber, 41 g protein.
Source: Taste of Home
CREAMY CHICKEN ENCHILADAS
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack
Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1
cup of the cheese and 3 Tbsp. of the cilantro until well blended.
SPOON about 1/4 cup of the chicken mixture down center of each
tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking
dish. Top with the salsa and remaining cheese.
BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the
remaining 1/2 cup sour cream.
Substitute
Prepare as directed, using reduced fat condensed cream of chicken soup
and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted
Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2
pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken
Breast Strips, cut into bite-sized pieces.
How to Warm Tortillas
Stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or
just until warmed. Or, wrap tortillas loosely in wax paper and
microwave on HIGH 1 min. or just until warmed.
Nutrition Information
Calories 720
Total fat 33 g
Saturated fat 15 g
Cholesterol 120 mg
Sodium 1680 mg
Carbohydrate 67 g
Dietary fiber 5 g
Sugars 6 g
Protein 38 g
Vitamin A 25 %DV
Vitamin C 4 %DV
Calcium 45 %DV
Iron 25 %DV
Source: Kraft Foods Inc.
TURKEY STUFFING BUNDLES
Serves: 8
Prep. time: 30 minutes
Cooking time: 25 minutes
1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry (2 sheets)
1 jar Campbell's® Slow Roast Turkey Gravy
2 cups coarsely chopped cooked turkey or cooked chicken
1/2 cup cooked vegetables (peas, corn, green beans or carrots)
2 cups prepared Pepperidge Farm® Stuffing, any variety
1/2 cup cranberry sauce
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F.
Mix 1/2 cup gravy with turkey and vegetables.
UNFOLD pastry on lightly floured surface. Roll each sheet into 14"
square and cut into 4 (7") squares. Place 1/4 cup stuffing in center of
each square. Top with about 1/3 cup turkey mixture and 1 tbsp.
cranberry sauce. Brush edges of squares with water. Fold corners to
center on top of filling and pinch edges to seal. Flute edges if
desired. Place on baking sheet.
BAKE 25 min. or until golden. Heat remaining gravy. Serve with bundles.
Source: Campbell's® Quick and Easy Cookbook
CHINESE FRIED RICE DELUXE
The secret of making fried rice lies in the use of cold, cooked rice.
Freshly cooked rice will only produce a sticky mess.
Yield: Serves 4
Ingredients
6 tablespoons lard or cooking oil
2 eggs
1 teaspoon salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, deveined and diced
4 cups cold, cooked rice
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced Chinese roast pork or left-over roast beef or veal
2 tablespoons soy sauce
Preparation
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon
salt and scramble in oil until firm, breaking into small pieces. Remove
and reserve. Heat remaining oil. Add scallion and shrimp and remaining
salt. Cook until shrimp shows pink. Break up lumps of cold cooked rice.
Add to shrimp. Stir until rice is heated and the grains of rice are
separated. Make a hole in the center of the rice. Add all the rest of
the ingredients except soy sauce. Stir until thoroughly heated and
mixed. Sprinkle soy sauce over rice and mix evenly through. Salt and
pepper to taste. Garnish with additional chopped scallions if desired.
Source: House & Garden - September 1961
TURKEY A LA KING
Serves: Serves 4
Prep: 15 mins
Total: 1 hr 15 mins
Ingredients
2 tbsp vegetable oil 4 tbsp butter
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 onion, finely sliced
6 oz (175 g) white mushrooms, sliced
2 tbsp all-purpose flour
2 cups whole milk, heated
salt and freshly ground black pepper
3-4 cups diced cooked turkey
sweet paprika, for garnish
Directions
1. Heat the oil and butter in a large pan over medium heat. Add the
bell peppers and onion and cook, stirring occasionally, until softened,
about 5 minutes. Add the mushrooms and cook until they soften, about 5
minutes more.
2. Sprinkle in the flour. Stir in the milk and cook, stirring
constantly, until the sauce is boiling and thickened. Season with salt
and pepper to taste.
3. Stir in the turkey and simmer for about 5 minutes, stirring
occasionally, until the turkey is heated through. Sprinkle with the
paprika and serve hot.
Source: The
Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World
by Victoria Blashford-Snell
IMPOSSIBLY EASY TURKEY-RANCH PIE
Serve up turkey and vegetables by the slice. It’s easy when they’re
baked with Monterey Jack cheese in a creamy ranch pie.
Prep Time: 10 min
Total Time: 53 min
Makes: 6 servings
1 1/2 cups cut-up cooked turkey
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup Original Bisquick® mix
1 envelope (1 ounce) ranch dressing mix
1 cup milk
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Place turkey and mixed
vegetables in pie plate. Sprinkle with cheese.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 33 to 38 minutes or until knife inserted in center comes out
clean. Cool 5 minutes.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
Variation
Try this tasty turkey pie with different combinations of frozen mixed
vegetables.
Variation
Use taco-seasoned cheese in place of the Monterey Jack for Impossibly
Easy Turkey-Taco-Ranch Pie. Top with shredded lettuce, diced tomatoes,
sliced ripe olives and sour cream.
Planned-Overs
Save this one! Holiday leftovers won’t seem humdrum with this easy pie
recipe.
Nutrition Information:
1 Serving: Calories 215 (Calories from Fat 80 ); Total Fat 9 g
(Saturated Fat 4 g); Cholesterol 110 mg; Sodium 630 mg; Total
Carbohydrate 17 g (Dietary Fiber 2 g); Protein 18 g Percent Daily
Value*: Vitamin A 46 %; Vitamin C 2 %; Calcium 18 %; Iron 8 %
Exchanges: 1 Starch; 1 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Betty
Crocker Kitchens
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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