Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

~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.

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.

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 sautй 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, sautй, 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

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?"

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~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 at room temperature.

Source: Slashfood


BUBBLE AND SQUEAK

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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
Ѕ 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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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 crиme 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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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
1Ч400g 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
Please visit my web site: Cookin' With JP

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
Ѕ 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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

No matter where you go throughout Europe, every country has its own version of a cafй 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
Please visit my web site: Cookin' With JP

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~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.



PANNETTONE WITH ORANGE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

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

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

* 1 tablespoon sunflower oil
* Ѕ 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 Ѕ oz frozen peas
* 1 teaspoon ground coriander
* Ѕ teaspoon garam masala
* ј teaspoon chilli powder
Dried chilli flakes
* 1 ѕ 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

~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 room temperature.


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 


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.

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 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, sautй 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, sautй 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, sautй 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. Sautй 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, sautй 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

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

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

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

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
Ѕ cup barbecue sauce
ј 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 ј 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 350єF 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 400єF. 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