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Wondering what to do with all the food leftover from the Holiday meal? Here's a collection of recipes for using up Holiday Leftovers.

Holiday Leftovers Disk 114  |  (113 kb)

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ALMOND-TURKEY PIE

AMERICAN SHEPHERDS PIE

APPLE CIDER SALAD

APPLE SPICE TURKEY SALAD

ASIAN TURKEY AND RICE

ASIAN TURKEY SALAD

BAKED OMELET PIE

BA NANA WALNUT MUFFINS

BAVARIAN MINT COFFEE MIX

BBQ TURKEY S ANDWICHES

BEEF AND BARLEY SOUP

BEEF POT PIE

BRAZOS TURKEY CHILI

BURRITO SANDWICHES

CALIFORNIA WALNUT-TURKEY AND RICE SALAD

CHEESE-POTATO STACKS  

CHEESY CHICKEN POT PIE

CHEESY TURKEY CHOWDER

CHICKEN AND HAM CASSEROLE

CHOCOLATE BRUNCH WAFFLES

CHOCOLATE-PEPPERMINT CRUNCHIES

CRANBERRY COCKTAIL MEATBALLS

CRANBERRY-ORANGE BREAD

CRAZY CAKE CHOCOLATE SAUCE

CREOLE SPLIT PEA SOUP

CURRIED TURKEY POT PIES

EASY AND DELICIOUS BLENDER QUICHE

EASY POTATO SAUSAGE SOUP

EASY TURKEY NOODLE SOUP

FOUR SEASONS ENCHILADAS

FRUITED HAM SALAD

GARBAGE SOUP

GREEN TURKEY AND CHEESE

HAM SPREAD 

HOUSE FRIED RICE

KITCHEN SINK SOUP

LEFTOVER CASSEROLE

LEFTOVER CHICKEN A LA KING

MICKMACK

MONEY-SAVING KITCHEN TIPS

MONTEREY TURKEY AND POTATOES

POACHED EGGS WITH MUSHROOM CREAM SAUCE

POTATO CAKE

POTATO PANCAKES

RANCH CASSEROLE  

RICE AND RAISIN BREAKFAST PUDDING

SAVORY CRESCENT TURKEY SQUARES

SKILLET TURKEY AND NOODLES

STUFFED CELERY WITH CHEESE AND HAM SPREAD

SUPER STUFF TURKEY SANDWICH

SWEET AND SOUR CHERRY HAM SALAD

SWEET POTATO BURRITOS

SWEET POTATO BUTTER

TERRIFIC TURKEY AND HAM CROISSANTS

TURKEY A LA KING

TURKEY AND BROCCOLI DIVAN

TURKEY AND CORN SANDWICH FOLDOVERS  

TURKEY AND PEPPERS PIE

TURKEY AND SHELLS DIJON

 TURKEY AND SPINACH LASAGNA

TURKEY BROCCOLI DIVAN  

TURKEY BURRITO

TURK EY CORN SOUP

TURKEY DIJON

TURKEY ENCHALAD A CASSEROLE

TURKEY ENCHALADA CAS SEROLE

TURKEY N STUFFING BAKE

TURKEY PARMIGIANA SPUDS

TURKEY POT PIE

TURK EY POTPIE

TURKEY STUFFED PITAS

ULTIMATE CHILI

UPSIDE DOWN PIZZA

V-EIGHT VEGETABLE BEEF SOUP

VEGGIE CHICKEN RICE CASSEROLE

WILD RICE AND TURKEY CASSEROLE

WILD RICE AND TURKEY SOUP

YUM YUM CRANBERRY PARFAIT

 

 

 

ALMOND TURKEY PIE           > Back to Top <
 
1  cup cheddar cheese, grated, divided
1  tablespoon all-purpose flour
3  cups cooked turkey, chopped
1 1/2  cups celery, diced
1  cup Hellmann's® or Best Foods® mayonnaise
2/3  cup toasted almonds, chopped, divided
1  tablespoon lemon juice
1/2  teaspoon oregano
1/4  teaspoon salt
1/4  teaspoon ground black pepper
1  refrigerated pie shell dough
 
Preheat oven to 350 degrees.

In a large bowl mix together 3/4 cup grated cheddar cheese and flour. Stir in chopped turkey, diced celery, mayonnaise, 1/3 cup chopped, toasted almonds, lemon juice, oregano, salt, and pepper. On lightly floured surface, roll out dough in rectangle shape to fit 9" x 13" baking dish. Transfer dough to dish being careful not to stretch pastry. Turn under the edges, and flute to seal to dish. Spoon turkey mixture into pastry crust. Sprinkle with remaining grated cheddar cheese and chopped toasted almonds. Bake 30 minutes, or until lightly browned and heat thoroughly.

Servings: 8



APPLE CIDER SALAD          > Back to Top <
 
4  cups apple cider, divided
7  ounces orange gelatin
1  cup SUN-MAID® Raisins
1  cup apple, chopped
1  cup celery, chopped
1  tablespoon lemon peel, grated
2  tablespoons lemon juice

 
In a saucepan bring 2 cups apple cider to a boil; remove from the heat. Add orange gelatin and stir until dissolved. Stir in raisins; cool. Add 2 cups apple cider then chill until slightly thickened. Stir in chopped apple, chopped celery, grated lemon peel, and lemon juice.

Pour into a lightly oiled mold and chill until set.   Servings: 10





 

APPLE SPICE TURKEY SALAD        > Back to Top <
 
2 1/4  cups diced cooked turkey
2  cups chopped celery
2  cups chopped cored apples
1/4  cup SUN-MAID® Raisins
2  tablespoons Hellmann's® or Best Foods® mayonnaise
2  tablespoons plain yogurt
1/4  teaspoon ground nutmeg
1/4  teaspoon ground cinnamon
1/4  teaspoon salt
1/8  teaspoon ground black pepper
 
Combine turkey, celery, apples and raisins in a large bowl; set aside.

In a small bowl, mix together mayonnaise, yogurt, nutmeg and cinnamon. Fold into turkey mixture; season with salt and pepper. Keep refrigerated until serving time.

Servings: 6



 

ASIAN TURKEY and RICE          > Back to Top <

1 tbsp. vegetable oil
2 cups shredded cooked turkey
1 can Campbell's Golden Mushroom Soup
1 1/2 cups water
1 pkg. (1.25 oz.) teriyaki seasoning mix
1 bag (16 oz.) frozen stir-fry vegetables
1 1/2 cups Minute White Rice


HEAT oil in skillet. Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with turkey. Cover and cook over low heat 5 min. or until done. Serves 4.

 

 

 

 

ASIAN TURKEY SALAD           > Back to Top <
 
2 1/2  cups cubed cooked turkey
1  cup sliced mushrooms
3/4  cup shredded cabbage, preferably napa or savoy
1  cucumber, thinly sliced
2  carrots, peeled and shredded
1/2  cup asian-style salad dressing
2  tablespoons chopped fresh cilantro
1/8  teaspoon ground black pepper
3  green onions, trimmed and thinly sliced
1  (4-oz.) can mandarin orange sections, drained
 
Combine turkey, mushrooms, cabbage, cucumber, carrots, dressing, cilantro and pepper in a large bowl; toss well.

Divide between individual serving plates and top with green onions and mandarin orange sections.

Cooking Tips
Sunflower seeds tossed with the salad and/or chow mein noodles on top (or vice-versa, if you prefer!) give this already crunchy salad even more texture.  Servings: 4


 

 

 

 

BANANA WALNUT MUFFINS       > Back to Top <
 
1  (6-oz.) package firm tofu
1/4  cup vegetable oil
1/4  cup honey
1 1/4  cups apple cider or juice
1  cup rolled oats
1  cup chopped banana
3/4  cup chopped walnuts
1  cup sifted whole wheat flour
1  cup rice flour
4  teaspoons baking powder
1/8  teaspoon salt
 
Preheat oven to 400°F.

Crumble tofu into a blender or food processor, and whip with oil and honey until light and creamy. Stir in juice, oats, banana and walnuts.

In a separate bowl mix whole wheat flour, rice flour, baking powder and salt. Combine dry ingredients with banana mixture; mixing well.

Spoon into an oiled muffin tin. Bake 10 minutes; reduce heat to 350°F.

Bake 20 to 30 minutes more. Muffins are done when no indentation is left when centers are pressed. Cool completely on wire rack.   Servings: 24



 

 

 

 

BAVARIAN MINT COFFEE MIX          > Back to Top <
 
1/3  cup sugar
1/4  cup powdered non-dairy creamer
1/4  cup instant coffee powder
2  tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1  ounce peppermint candy, crushed
 
Combine sugar, non-dairy creamer, coffee powder, cocoa powder and peppermint candy in an airtight container; mix well and store in a dry place.

For each serving, combine 2 tablespoons of the mixture with 1/2 cup boiling water; mix well.  Makes about 1 cup mix.   Servings: 8


 

 

 

 

BBQ TURKEY SANDWICHES          > Back to Top <
 
1  onion, chopped
2  teaspoons Mazola® oil
1  cup chili sauce
3  tablespoons brown sugar
2  tablespoons Worcestershire sauce
3  tablespoons water
3  cups cooked turkey, shredded
1  package hamburger bun
 
In a large saucepan, cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes. Stir in cooked, shredded turkey. Serve over hamburger buns.    Servings: 6

 

 

 



 
BRAZOS TURKEY CHILI            > Back to Top <
 
4  red chili peppers
4  green chili peppers
1  onion, chopped
6  garlic cloves, crushed
2  tablespoons cumin seed
3  tablespoons chili powder
1  tablespoon coriander
1  tablespoon ground cinnamon
1  tablespoon pepper
2  pounds ground turkey
3  tablespoons Mazola® oil
4  cups tomatoes, chopped
2  cups chicken broth
1  cup apple cider
7  ounces jalapeno, chopped
1/4  cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2  tablespoons green onions, chopped
2  tablespoons cilantro
1/4  cup sour cream
 
Lightly toast red chili peppers and green chili peppers on a griddle. Cover with boiling water and let sit for 15 minutes. Drain and blend in a food processor, adding just enough soaking liquid, to make a paste; set aside.

In a large skillet, saute chopped onion, crushed garlic cloves, and cumin seed over medium heat for about 10 minutes. Add the chili pepper paste, chili powder, coriander, cinnamon, and pepper; saute for 5 minutes and set aside.

In a large kettle, brown ground turkey in oil. Add chopped tomatoes, chicken broth, cider and chopped jalapenos. Add the vegetable mixture and bring to a boil, reduce the heat, and simmer uncovered for 30-45 minutes. Just before serving, stir in unsweetened baking cocoa. Garnish with chopped green onions, cilantro, and sour cream.

Servings: 8



 

 

BURRITO SANDWICHES          > Back to Top <
 
4  flour tortillas
4  ounces sliced turkey
4  ounces sliced swiss cheese
4  ounces sliced ham
1  cup shredded lettuce
1  California Avocado, pitted, peeled and sliced
1  teaspoon lemon juice
 
Sprinkle tortillas with a bit of water and microwave until soft, about 30 seconds. Layer turkey, Swiss cheese and ham on each tortilla. Top with lettuce.

Brush avocado slices with lemon juice then arrange on lettuce. Roll tortillas to enclose the filling and wrap in plastic wrap. Refrigerate 15 to 30 minutes to chill.

Cooking Tips
If you like, spread a bit of sour cream or salsa on the tortillas before adding the fillings.

Servings: 4


 

 

 

 

CALIFORNIA WALNUT TURKEY AND RICE SALAD         > Back to Top <
 
1 1/2  cups brown rice
2  cups turkey, chopped
1/2  cup celery, sliced
1/2  cup pineapple chunks
1/2  cup mandarin orange sections
1/4  cup water chestnuts, sliced
1/4  cup green onion, sliced
1/4  cup walnuts, chopped
1/2  pound lettuce, shredded
1/2  cup yogurt
1  tablespoon lemon juice
1  teaspoon lemon peel, grated
1/2  teaspoon curry
 
Prepare brown rice according to the package directions.

In a large bowl combine together the rice, with cooked, chopped turkey, sliced celery, drained pineapple chunks, drained mandarin orange sections, sliced water chestnuts, thinly sliced green onions, and chopped walnuts. Serve over shredded lettuce.

In a small bowl combine yogurt, lemon juice, grated lemon peel, and curry. Chill until ready to serve then drizzle over the salad.

Servings: 7


 

 

 

 

CHEESY TURKEY CHOWDER          > Back to Top <

4 c Turkey or Chicken broth
1 1/2 c Diced potatoes
1 c Diced celery
1 c Diced carrots
1/2 c Diced onions
1/4 c Butter or margarine
1/3 c All-purpose flour
3 c Milk
1 tb Soy sauce
8 oz Processed cheese spread, cubed (1 loaf)
2 c Chopped cooked turkey
 
Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and turkey. Cook until the cheese melts and the soup is thoroughly heated.  Yield: 2 1/2 quarts

   

 

 

 

CRAZY CAKE CHOCOLATE SAUCE           > Back to Top <
 
1  ounce baking chocolate
1/2  cup water
2/3  cup sugar
1/2  cup water
1/4  cup butter or margarine
1  teaspoon vanilla
 
Place chocolate and water in top of a double boiler over medium-high heat (water in lower pot should be just boiling). Cook until chocolate melts; stir until smooth.

Slowly stir in sugar; bring mixture to a boil; cook about 2 minutes while stirring continuously. Remove upper pot from heat. Stir in butter; blend well. Allow to cool to room temperature. Stir in vanilla; blend well. Serve over cake or ice cream.

Makes about 1 cup sauce.

Cooking Tips
Be certain that the lower pot of a double boiler always holds at least 1 cup of water. When cooking chocolate be careful to not scorch it with too-high heat.

Servings: 8




 

  

TURKEY STUFFED PITAS           > Back to Top <

1/2 cup mayonnaise
1 Tbls. soy sauce
1 Tbls. toasted sesame seeds
1/8 tsp. ground ginger
1 cup chopped cooked turkey
1/2 cup chopped Chinese pea pods
1/2 cup green pepper
1/4 cup cashews
2 whole wheat pita breads (cut in half)

Mix mayonnaise, soy sauce, sesame seeds and ginger until well blended. Add turkey, vegetables and cashews; mix well. Spoon into pita pockets. Makes 2 servings.

 

 

 

 

CHOCOLATE BRUNCH WAFFLES           > Back to Top <
 
2 1/4  cups all-purpose flour
1/2  cup granulated sugar
1  tablespoon baking powder
3/4  teaspoon salt
1  cup Semi-Sweet Chocolate Morsels
3/4  cup (1-1/2 sticks) butter or margarine
1 1/2  cups milk
3  eggs, lightly beaten
1  tablespoon vanilla extract
1  toppings (whipped cream, chocolate shavings, fresh fruit)
 
COMBINE flour, sugar, baking powder and salt in large bowl. Microwave morsels and butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Stir in milk, eggs and vanilla extract. Add chocolate mixture to flour mixture; stir (batter will be thick).

COOK in Belgian waffle maker* according to manufacturer's directions. Serve warm with your choice of toppings.

* Can also be cooked in standard waffle maker (makes about 20 standard-size waffle squares).



 

 

 

CHOCOLATE PEPPERMINT CRUNCHIES          > Back to Top <
 
1/2  cup Evaporated Milk
1/2  cup sugar
1  tablespoon light corn syrup
6  ounces Semi-Sweet Chocolate Morsels
1/2  cup peppermint candy, chopped
1  cup nuts, chopped
1  package wax paper
 
In a saucepan combine evaporated milk, sugar, and light corn syrup. Bring to a boil, stirring constantly. Boil for 2 minutes; remove from the heat. Add semi-sweet chocolate chips, stirring until melted. Cool for 10 minutes; stir in chopped peppermint candy and chopped nuts. Drop by teaspoonfuls onto wax paper. Chill until firm, about 2 hours.

Servings: 24



 

 

 

 

CRANBERRY COCKTAIL MEATBALLS           > Back to Top <
 
2  pounds lean ground beef
1  cup corn flakes, crushed
2  eggs
1/3  cup chopped fresh parsley
1/3  cup ketchup
2  tablespoons chopped green onion
2  tablespoons soy sauce
1  clove garlic, crushed
1/4  teaspoon ground black pepper
1  (16-oz.) can cranberry sauce
1  (12-oz.) can chili sauce
1  tablespoon firmly packed brown sugar
1  tablespoon fresh lemon juice
 
Preheat oven to 500°F.

In a large bowl combine ground beef, corn flakes, eggs, parsley, ketchup, green onion, soy sauce, garlic and pepper; stir well. (Use your hands if necessary to blend thoroughly.)

Shape mixture into 1-inch balls. Place on ungreased shallow baking sheets and bake uncovered 8 to 10 minutes. Drain and keep warm.

In a medium saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Pour over meatballs and serve hot.    Yields: 40 meatballs



 

 

 

 

CRANBERRY ORANGE BREAD          > Back to Top <
 
1/4  cup shortening
1  cup sugar
1  egg
1  tablespoon orange peel, grated
3/4  cup orange juice
2  cups flour
3/4  teaspoon salt
1 1/2  teaspoons baking powder
1/2  teaspoon baking soda
1/4  cup nuts, chopped
1  cup cranberries, chopped
 
In a large mixing bowl, combine shortening, sugar, egg, grated orange peel, orange juice, flour, salt, baking powder, and baking soda. Stir in chopped nuts and chopped cranberries. Pour into a greased loaf pan and bake in a preheated 325 degree oven for 1 hour, or until the bread is done.    Servings: 16


 


CREOLE SPLIT PEA SOUP        > Back to Top <
 
3  tablespoons oil
2  onions, chopped
4  garlic cloves, crushed
1  carrot, chopped
2  bay leaves
1/2  teaspoon sage
1  pound split green peas
10  cups beef broth
1/2  cup ham, chopped
1/2  pound mushroom, sliced
2  tablespoons Butter
1/2  cup green onion, chopped
1/2  teaspoon sugar
1/8  teaspoon liquid hot pepper sauce
 
In a kettle over medium heat, heat oil and saute chopped onions, crushed garlic cloves, finely chopped carrot, bay leaves, and sage. Cook until the onions are soft. Add split green peas, beef broth, and chopped ham. Bring to a boil. Reduce the heat and simmer for 2 hours.

Meanwhile, in a skillet over medium heat, saute sliced mushrooms in butter for a few minutes. Stir the mushrooms into the kettle with chopped green onions, sugar, and liquid hot pepper sauce. Simmer for 15 minutes. Remove the bay leaves before serving.


Servings: 10

 


 

CURRIED TURKEY POT PIES          > Back to Top <
 
1  (10 3/4-oz) can condensed cream of mushroom soup
1/2  cup 2% milk
2  cups diced, roasted turkey
1 1/2  cups frozen peas, thawed
1/2  tablespoon curry powder
1  teaspoon cumin
1/4  teaspoon salt
1/8  teaspoon ground black pepper
1  (10-oz) package frozen puff pastry sheets, 2 sheets per package
1  egg
1  tablespoon water
 
Preheat oven to 400°F. Lightly grease a deep dish pie pan.

Bring the soup and milk to a low boil in a medium saucepan. Reduce heat; add turkey, vegetables, curry, cumin, salt and pepper . Let simmer over low heat for 1 minute. Spoon mixture into pie pan.

Meanwhile gently spread or roll out pastry on a flat surface. Cut into a piece large enough to cover pan with about 1/2-inch overhang.

Place pastry over pan; crimp edges gently (so that pastry will be able to rise). Beat egg with water in a cup or small bowl; brush pastry with egg wash, being certain to not brush edges of pastry (that would seal edges, preventing pastry from rising).

Make several fork holes in pastry to allow steam to escape during baking. Bake uncovered for 20 to 25 minutes or until top is lightly browned and filling is bubbly.

NOTE: You might want to place pie pan onto a flat sheet or pan to catch any juices which may bubble up from pie pan.   Servings: 9



 


 

DEVILISH POTATO STACKS            > Back to Top <
 
1  pound ground beef
1  (4.5-oz.) can ham spread, half
1  teaspoon Worcestershire sauce
1  (3.5-oz.) can french fried onions, divided
1  cup mashed potatoes
1/4  cup 2% milk
1/2  cup cottage cheese
 
Preheat oven to 375°F.

Mix ground beef, ham spread and Worcestershire sauce. Shape the mixture into patties. Place the patties in an ungreased 8-inch baking pan.

Combine half the french fried onions with mashed potatoes, milk and cottage cheese. Divide mixture among the tops of the beef patties. Sprinkle with the remaining french fried onions. Bake uncovered, until done, about 30 to 40 minutes. Serve hot.

Servings: 6





 

 

  EASY TURKEY NOODLE SOUP           > Back to Top <

1 can chicken broth (46 oz.)
2 cups cooked turkey (cut into bite-size pieces)
1 1/2 cups uncooked medium egg noodles
1 cup carrots (sliced)
1/2 cup onion (chopped)
1/3 cup celery (sliced)
1/4 tsp. oregano leaves
1/4 tsp. black pepper

In large saucepan, combine all ingredients. Turn to medium heat and bring to a boil. Reduce heat; simmer 35 minutes or until noodles are cooked.

 

 

 

 

 

FRUITED HAM SALAD           > Back to Top <
 
2/3  cup sugar
1  teaspoon paprika
1  teaspoon prepared mustard
1  teaspoon celery seed
1/2  cup vinegar
1  tablespoon lemon juice
1/3  cup honey
1  cup Mazola® oil
3  tangerines
2  grapefruit
2  cups pineapple chunks
2  cups ham, diced
1  cup celery, chopped
 
In a blender or food processor add together sugar, paprika, prepared mustard, celery seed, vinegar, lemon juice, honey, and oil. Process until smooth. Separate tangerines and grapefruit into sections. In a serving bowl add tangerines, grapefruit with pineapple chunks, diced ham, and chopped celery. Stir in the dressing and toss to coat evenly.


Servings: 4

 



 

 

HAM SPREAD          > Back to Top <
 
1  cup ham, chopped
1  tablespoon onion, grated
2  teaspoons prepared mustard
1  tablespoon green olives, chopped
2  tablespoons mayonnaise
 
Finely grind chopped ham in a food processor. Add grated onion, prepared mustard, chopped green olives, and mayonnaise. Chill before serving.   Servings: 8


 

 

 

 

LAYERED ENCHILADA CASSEROLE        > Back to Top <
 
1  (28-oz.) can crushed tomatoes
2  teaspoons chili powder
1/2  teaspoon ground cumin
12  corn tortillas
3  cups shredded cooked turkey
2  cups shredded Monterey Jack cheese
12  ounces sour cream
1  (7-oz.) can ORTEGA® Diced Green Chiles, drained
3  scallions, trimmed and chopped
1  (2.25-oz.) can sliced olives, drained
 
Preheat oven to 350°F.

In a medium bowl, mix tomatoes with chili powder and cumin until well blended; set aside.

In a 14-inch oval gratin or other shallow baking dish, place 4 tortillas, overlapping as necessary to cover the bottom of the dish. Layer one-third each of the tomato mixture, turkey, cheese, sour cream, chiles, scallions and olives over tortillas.

Top with 4 more tortillas and another layer of tomato mixture, turkey, cheese, sour cream, chiles, scallions and olives. Repeat the layers with the last of the tortillas, turkey, sour cream, chiles, scallions and olives. Top with remaining tomato mixture and cheese. Bake, uncovered, until edges are bubbly and the casserole is heated through, about 30 minutes. Serve warm.   Servings: 8





 

 

 

MONEY-SAVING KITCHEN TIPS           > Back to Top <

Don't let leftovers die in the refrigerator. Think ahead and use them the next day in omelets, chili, soups, stir-fries, casseroles like macaroni and cheese, and salads.

Develop knife skills. Cutting up your own chicken and boning your own meat saves considerable money. Plus, you have bones for making stock. Whole vegetables are cheaper than cut-up ones, too.

Use your freezer intelligently. Take advantage of supermarket sales. Buy in bulk ground meat, chicken cutlets, poultry parts, steaks, and chops. Wrap and save leftovers from large casseroles such as baked lasagna, meat from roasted leg of lamb, or a baked ham. And date everything you put in the freezer.


 

 

MONTEREY TURKEY AND POTATOES          > Back to Top <
 
2  potatoes, thickly sliced
3  teaspoons Garlic Powder with Parsley
1 1/2  cups diced cooked turkey
3  tablespoons picante sauce
2  tablespoons chopped green onions
3/4  cup grated monterey jack cheese
2 1/2  ounces sliced black olives
 
Arrange potatoes on a large microwave-safe platter; sprinkle with garlic powder. Cover and microwave on HIGH for 4 to 5 minutes, or until potatoes are tender, rotating the dish once.

Combine turkey, picante sauce and green onions in a medium bowl; stir well. Spoon one teaspoon of the turkey mixture onto each potato round. Sprinkle with Monterey Jack cheese and top with black olives.

Cover and microwave on HIGH for 1 minute, or until the cheese is melted. Serve hot.

Servings: 2



 

 

 POACHED EGGS WITH MUSHROOM CREAM SAUCE         > Back to Top <
 
1/4  cup onion, chopped
4  tablespoons Butter, divided
10 3/4  ounces cream of mushroom soup
4  eggs
2  English Muffins
4  ounces ham
 
In a skillet, saute chopped onion in 2 tablespoons butter. Stir in cream of mushroom soup; heat until bubbly. Reduce the heat. Break eggs into the mixture; cook until set.

Toast split english muffins and spread with 2 tablespoons butter. Place cooked ham on the muffins and top with the egg and mushroom sauce.   Servings: 4

 


 

 

POTATO CAKE          > Back to Top <
 
2  cups sugar
1  cup LAND O LAKES® Butter
1/2  cup milk
1  cup potatoes, mashed
4  eggs
2  cups flour
2  teaspoons baking powder
1  cup walnuts, chopped
1  cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1  teaspoon ground cloves
1  teaspoon ground cinnamon
1  teaspoon ginger
 
Cream sugar and butter. Add milk, mashed potatoes. Mix in beaten eggs, then add flour, baking powder, chopped walnuts, unsweetened baking cocoa, cloves, cinnamon, and ginger. Bake at 350 degrees for 30 minutes or until the center is set.  Servings: 8







 

 

RANCH CASSEROLE           > Back to Top <
 
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. cooking oil
1 (4 oz.) jars diced pimiento drained
2 Tbsp. jalapeno peppers, finely chopped
12 (6-inch) corn tortillas
1/4 C. butter
1/4 C. flour
2 (4 oz.) cans green chilies
4 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can turkey broth
1 (8 oz.) carton sour cream
3 C. shredded cooked turkey
2 C. Monterey Jack cheese

Cook onions and garlic in 2 tablespoons of cooking oil until they are tender. Remove from heat and stir in pimiento, chilies, and jalapeno peppers. Set aside. Cook tortillas one at a time, in about 1/4 inch cooking coil in a medium skillet until tortillas are crisp, turning once. Drain on paper towels and set aside. Melt butter in another sauce pan. Stir in flour, chili power, oregano, salt, and pepper. Add the turkey broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; remove from heat. Stir in sour cream. Arrange six of the tortillas, over lapping slightly, in an ungreased 3 quart rectangular basking dish. top with half of the turkey, and half of the cheese. Repeat layers. Cover loosely with foil. Bake in a 350 degree oven for 35 to 40 minutes. Let stand for 10 minutes before cutting.   Yield: 12 Servings

 

 

 

 

SAVORY CRESCENT TURKEY SQUARES          > Back to Top <
 
4  ounces cream cheese, softened
3  tablespoons Butter, melted, divided
2  cups chopped cooked turkey
2  tablespoons 2% milk
1  tablespoon chopped green onion
1/2  teaspoon ground black pepper
1/4  teaspoon salt
8  ounces refrigerated crescent rolls



Directions
Preheat oven to 350°F.

In a medium mixing bowl, combine cream cheese and 2 tablespoons butter. Add turkey, milk, green onion, pepper and salt; mix well.

Divide crescent rolls and form into 4 rectangles, pressing edges together to seal. Divide turkey mixture among the rectangles. Fold dough over mixture and press edges to seal. Place on an ungreased baking sheet and brush each packet with remaining butter. Bake for 20 to 25 minutes or until golden brown.  Servings: 4



 

 

 

 

SKILLET TURKEY AND NOODLES          > Back to Top <

2 cups cooked turkey, cubed
1/4 cup chopped onion
1 (10 3/4-oz.) can condensed cream of chicken soup
2 tablespoons water
1 (1-lb.) package Frozen Broccoli, Carrots and Cauliflower
1/2 cup sour cream
Hot cooked noodles

Spray large nonstick skillet with nonstick cooking spray. Cook onion over medium-high heat until softened, stirring occasionally.

Add turkey soup and water; mix well. Stir in vegetables. Bring to a boil. Reduce heat to low; cover and simmer 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. Season with salt and pepper, if desired.

Remove from heat; stir in sour cream. For extra pizzaz, add a few drops of hot pepper sauce. Serve over noodles.  4 servings

 

 

 

 

 

 STUFFED CELERY WITH CHEESE AND HAM SPREAD          > Back to Top <
 
3  ounces cream cheese, softened
1/4  cup chopped green bell pepper
1/4  pound ham, finely chopped
2  tablespoons mayonnaise
1  pound celery, trimmed and cut into 2-inch pieces
 
Combine cream cheese, bell pepper, ham and mayonnaise in a mixing bowl. Divide the cream cheese mixture among the celery sections.

Makes about 32 stuffed celery segments.

Cooking Tips
Alternate ideas: 1/2 cup of creamy peanut butter or processed cheese spread will also fill about the same amount of celery sticks. An assortment of all three would make a nice display.  Servings: 8



 

 

 

 

SUPER STUFF TURKEY SANDWICH          > Back to Top <
 
2  slices bread
3  slices turkey
1/2  cup prepared stuffing
1  tablespoon Hellmann's® or Best Foods® mayonnaise
1  tomato, sliced
1  bunch watercress or wild greens
 
Spread a slice of bread with mayonnaise. Heat the turkey and stuffing in the microwave on HIGH for 30 seconds, if desired. Top bread with hot turkey and stuffing, tomato and greens.  Serve with coleslaw, cranberry sauce or Thousand Island dressing, if desired.

Servings: 1




 

SWEET AND SOUR CHERRY HAM SALAD          > Back to Top <
 
4  cups lettuce, shredded
2  cups spinach, shredded
2  cups cherries
1 1/2  cups ham, sliced
1  cup celery, sliced
1  cup green onion, sliced
1  green bell pepper, diced
1/4  cup cashews
1/4  cup water chestnuts, sliced
6  fluid ounces french salad dressing
 
Fill a serving bowl half full with shredded lettuce, shredded spinach, halved cherries, julienne-sliced ham, diagonally sliced celery, sliced green onions, diced green bell pepper, cashews, and sliced water chestnuts. Serve with french salad dressing.

Servings: 8

 


 

 

SWEET POTATO BURRITOS          > Back to Top <

3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups kidney beans, cooked
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F. Heat oil in a medium skillet. Sauté onion and garlic until soft. Add the beans and mash. Gradually stir in the water and heat until warm. Remove from the heat and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake at 350 degrees for 12 minutes.   Yield: 12 Servings

 

 

 

 

 

SWEET POTATO BUTTER           > Back to Top <


This is an unusual twist to fresh fruit butters. Try this creamy mixture on slices of fresh bread or as a sandwich spread.

1 medium sweet potato
1 cup unsalted butter, softened
Freshly grated nutmeg

Wash the sweet potato and boil in water about 30 minutes, until tender. Drain, cool and peel. Puree the sweet potato in a food processor. Add the softened butter and pulse until smooth. Mix in nutmeg.    Makes about 1-1/2 cups

 

 

 

 

 

TERRIFIC TURKEY AND HAM CROISSANTS       > Back to Top <

1 (10 oz.) package frozen asparagus spears (cooked and drained)
12 ounces thinly sliced cooked ham
12 ounces thinly sliced cooked turkey
6 ounces sliced Swiss cheese
8 croissants (split)
Curry Sauce (recipe below)

Preheat oven to 350 degrees. Arrange equal amounts of asparagus, ham, turkey and cheese on bottom half of each croissant. Place top half of croissants on cheese. Bake 10 to 15 minutes or until hot. Spoon hot Curry Sauce over croissants and garnish with
paprika.

Curry Sauce

1/4 cup butter or margarine
2 Tbls. flour
1/2 tsp. curry powder
1/4 tsp. salt
1-1/2 cups half-and-half (or light cream)
1/4 cup lemon juice

In a small saucepan, melt butter; stir in flour, curry powder and salt. Gradually add half and half; over medium heat, cook and stir until thickened, about 5 minutes. Remove from heat; slowly stir in lemon juice. Keep warm until used. Refrigerate leftovers.

 

 

 

 

TURKEY A LA KING           > Back to Top <

8 Tablespoons Butter
1 cup Mushrooms, fresh, sliced
8 Tablespoons Flour
1 3/4 cup Milk
1 cup Turkey or Chicken broth
2 cups Turkey cooked, diced
1/4 cup Pimentos, chopped
1 ounce Sherry (optional)
1 Tablespoon Parsley, chopped
Toast

Melt the butter in a large, heavy skillet. Add the mushrooms and cook until limp. Whisk in the flour and cook for 3 minutes, stirring frequently. Whisk in the milk and broth. Bring to a boil. Reduce the heat, add the turkey, pimentos, and sherry (if used). Simmer for 25 minutes. Serve over quartered toast slices, garnished with parsley. Serves 4-6

 

 

 

TURKEY and BROCCOLI DIVAN            > Back to Top <

 

First, cut turkey into bite size pieces and cover the bottom of whichever size pan you're using.

 

Then take a package/packages of frozen broccoli and cheese sauce (thawed) and cover the turkey, then take a can of cream of mushroom soup, 1 cup mayonnaise, about 3 tablespoons of lemon juice, and some pepper, mix well and pour over the top of broccoli.

 

Then take shredded monterey/chedder cheese and put on top of sauce.  Then crush up some of your favorite cheese crackers, I use "Better Cheddars" and spread them over
the top of the cheese.  Bake for approx. 45 minutes at 350F. 

 

Spoon over rice and serve.

 

 

 

 

TURKEY AND CORN SANDWICH FOLDOVERS          > Back to Top <
 
1  tablespoon vegetable oil
1/3  cup chopped seeded red bell pepper
3  tablespoons chopped trimmed green onion
1/2  teaspoon ground cumin
1/4  teaspoon salt
1  11-oz. can corn w/red and green bell peppers, drained
1/2  cup cubed cooked turkey
3  ounces cream cheese, softened
1/2  (2 oz.) cup Monterey Jack cheese, shredded
1  16.3-oz. can refrigerated buttermilk biscuits
1/2  cup chopped cored tomatoes
2  tablespoons chopped fresh cilantro
 
Heat oven to 350°F.

Heat oil in a heavy medium skillet over medium-high heat untnil a drop of water sizzles in it; add red pepper, green onion, cumin and salt; cook and stir until pepper is tender, about 5 minutes. Reduce heat to medium, add canned corn and turkey; mix well and heat thoroughly. Remove from heat; stir in cream cheese until well blended. Gradually stir in Monterey Jack cheese; set aside.

Separate dough into 8 biscuits. Press or roll each biscuit into a 6-inch circle. Place about 3 tablespoons filling in center of each biscuit. Fold dough over filling to form a half circle. Press edges together; seal with fork.

Place on ungreased cookie sheet. Bake 18 to 23 minutes or until golden brown. Serve warm with tomatoes and cilantro.  Servings: 8



 

 

 

 

TURKEY and PEPPERS PIE          > Back to Top <

1 can (10 3/4 oz.) Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 cup Pace Picante Sauce
1/2 cup sour cream
2 tsp. chili powder
1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked turkey
1 pkg. (11 1/2 oz.) refrigerated corn bread twists
Fresh sage


MIX soup, picante sauce, sour cream, chili powder, peppers, onions and turkey in 2-qt. shallow  baking dish.
BAKE at 400°F. for 15 min.  Stir.
SEPARATE bread twists into 16 strips. Arrange strips, lattice-fashion, over turkey mixture, overlapping strips as necessary to fit. Bake 15 min. more or until bread is golden. Garnish with sage. Serves 6.
 

 

 

 

TURKEY And SHELLS DIJON          > Back to Top <

1 tbsp. vegetable oil
3 cups cooked turkey, cut into strips
1 can Cream of Asparagus Soup
1/2 cup milk
2 tbsp. Dijon-style mustard
1/8 tsp. pepper
3/4 lb. asparagus, cut into 1 1/2" pieces
2 cups cooked medium shell pasta
1/2 cup shredded Cheddar cheese


HEAT oil in skillet.
ADD soup, milk, mustard, pepper and asparagus.  Heat to a boil. Cover and cook over low heat 5 min. or until asparagus is tender. Add turkey and pasta. Heat through. Top with cheese. Serves 4.
VARIATION:  Substitute 1 pkg. (about 9 oz.) frozen asparagus cuts or 1 pkg. (about 10 oz.) frozen cut green beans for fresh asparagus.

Kitchen Clip:

Choose fresh asparagus with firm stalks, bright green in color, with tight tips. Thinner spears will be more tender, and spears that are similar in size and thickness will cook more evenly together.

 

 

 

 

TURKEY AND SPINACH LASAGNA         > Back to Top <
 
20  ounces frozen chopped spinach
8  ounces lasagna noodles
2 1/2  cups milk
3  tablespoons flour
1/2  teaspoon salt
1/4  teaspoon pepper
8  ounces ricotta cheese
1 1/2  cups turkey, chopped
3  tablespoons Parmesan cheese, grated
3  tablespoons dry bread crumbs
1/2  teaspoon Italian seasoning
 
Preheat oven to 350 degrees.

Cook frozen chopped spinach and lasagna noodles according to the package directions; drain.

In a saucepan blend together milk and flour. Cook over low heat until thickened, stirring constantly. Season with salt and pepper. Mix half the sauce with the spinach and set aside.

Pour a small amount of the remaining sauce into a 13" x 9" baking dish. Alternate layers of the noodles, the spinach mixture, ricotta cheese, chopped turkey, and the white sauce, ending with the sauce. Sprinkle with grated Parmesan cheese, dry bread crumbs, and Italian seasoning. Bake for 20 minutes, or until bubbly.  Servings: 9



 

 

 

TURKEY BROCCOLI DIVAN           > Back to Top <

1 lb. fresh broccoli, cut into spears or 1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked turkey
1 can Campbell's Broccoli Cheese or 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted


ARRANGE broccoli and turkey in 9" pie plate or 2-qt. shallow baking dish.
MIX soup and milk and pour over all.
Sprinkle with cheese. Mix bread crumbs with margarine and sprinkle on top.
BAKE at 450øF. for 20 min. or until hot. Serves 4.

 

 

 

 

TURKEY DIJON            > Back to Top <

10 ounces Half and half (half milk, half cream)
2 Tablespoons Dijon mustard (country-style)
1/4 cup Turkey broth
2 teaspoons Cornstarch, mixed with a little cool water
2 cups cooked turkey, cubed

Add the half and half, mustard, and broth to a saucepan. Slowly simmer for 30 minutes. Whisk in the cornstarch/water mix. Simmer for 5 minutes longer. Add the turkey and cook until heated through.   Serves 4

 

 

 

 

TURKEY CORN SOUP           > Back to Top <

2 cups cooked turkey, diced

1 can chicken broth

2 cups water
2 carrots, diced
1/2 cup chopped onion
4 - 15 oz  cans whole corn, drained (or 1 doz. ears)
1/2 cup chopped celery
4 hard boiled eggs, sliced

Bring the broth and water to a boil in a pot.  Add turkey, celery, onion, and carrots to the broth and simmer for 10 minutes. Add corn and simmer 10 minutes longer. Add hard boiled eggs and serve.

NOTE:  You can also add tiny cubed potatoes.

 

 

 

 

TURKEY PARMIGIANA SPUDS           > Back to Top <
 
4  baked potatoes, cut in halves
1  tablespoon olive oil
1/2  cup chopped peeled onion
1  clove garlic, crushed
2  14.5-oz. cans diced tomatoes
1/2  cup water
1  tablespoon sugar
1  teaspoon crushed dried oregano
3  cups chopped cooked turkey
2  tablespoons grated Parmesan cheese
2  8 ounces cups grated mozzarella cheese



Directions
In a large heavy skillet, heat olive oil over medium heat until a drop of water sizzles when dropped in it. Sauté onions and garlic until onions are translucent, about 5 minutes. Add tomatoes, water, sugar and oregano; simmer for 20 minutes. Add turkey and cook 5 minutes longer.

Preheat broiler.

Place potato halves on baking sheet, pressing with the back of a soup spoon to make slight indentations in each half; spoon tomato mixture over each potato and sprinkle with Parmesan cheese. Divide and sprinkle mozzarella cheese over each potato half; place under broiler until cheese melts and browns slightly, 2 to 3 minutes. Remove from oven and serve hot.


Servings: 8

 




AMERICAN SHEPHERDS PIE            > Back to Top <
 
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
1/2 teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2
quart baking dish.
2 In a large skillet over medium-high heat, stir and cook ground beef, onion
and celery until juices run clear. Drain. Pour mixture into baking dish with
vegetable soup and thyme; stir well. Spread mashed potatoes on top.
3 Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more,
or until cheese has melted.   Makes 1 - 2 quart dish


 

 

BAKED OMELET PIE          > Back to Top <
 
1 large baking potato
6 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 onion, chopped
1/4 cup chopped red bell pepper
1/4 cup chopped fresh mushrooms
1/2 cup chopped ham
1 tomato, sliced
1/4 cup shredded Cheddar cheese

1 Bring a medium pot of salted water to a boil. Add potato and cook until
tender but still firm, about 15 minutes. Drain, cool, peel and slice.
2 Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt,
pepper and parsley.
3 In a cast iron skillet, heat olive oil over medium-high heat. Saute onion
and red pepper until soft, then stir in mushrooms. When mushrooms start to
shrink, add the chopped ham, potato and tomato slices. Pour in the egg
mixture; gently stir to combine.
4 Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake
until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before
serving.      Makes 8 servings

 

 

BEEF AND BARLEY SOUP           > Back to Top <

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
 salt and pepper to taste

1 In a large pot over medium heat, combine the oil, onions, celery and
carrots. Saute for 5 minutes, or until tender. Add the beef stock, barley,
bay leaf and thyme and simmer until barley is softened but not mushy. Add
the wine, potatoes and beef.
2 Add the browning and seasoning sauce now if you want your soup to have
more of a brown color. Simmer another 15 minutes and add the cabbage. Allow
to simmer another 15 minutes, or until all vegetables are tender. Salt and
pepper to taste.    Makes 12 servings

 

 

BEEF POT PIE           > Back to Top <
 
2 peeled and cubed red potatoes
3/4 cup carrots, cubed
1/4 cup chopped onion
1 3/4 cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde seasoning
 salt and pepper to taste
1 cup buttermilk baking mix
1/2 cup milk
1 egg

1 Place potatoes and carrots in a medium saucepan and fill with water to
cover. Cover and cook over medium high heat until almost done (about 10 to
15 minutes). Drain and let cool for a few minutes.
2 Preheat oven to 350 degrees F (175 degrees C).
3 In a medium bowl combine the potatoes, carrots, onion, beef, gravy,
bouillon and seasoning. Season with salt and pepper to taste and mix all
together.
4 In a large bowl combine the baking mix, milk and egg and mix together
until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie
plate. Pour pastry dough on top.
5 Bake in preheated oven 25 to 30 minutes, until crust is golden.
Makes 5 servings

 

 

 

CHEESY CHICKEN POT PIE          > Back to Top <
 
1-1/2 cups chicken stock
1 cup cooked, shredded chicken meat
3/4 cup green peas
1/3 cup diced celery
1/3 cup diced carrots
1 1/2 cups shredded Cheddar cheese
2 tablespoons cornstarch
1/4 cup milk
1 recipe pastry for a 9 inch double crust pie

1 In a medium saucepan combine the stock, chicken, peas, celery and
carrots. Bring to a boil.
2 Mix cornstarch with milk and stir into stock mixture. Cook stirring
constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3 Preheat oven to 325 degrees F (175 degrees C).
4 Stir cheese into filling mixture and pour into a 9 inch pie crust. Top
with second crust, seal edges and cut slits in top crust. Place on a cookie
sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Makes 1 - 9 inch pie

 

 

 

CHICKEN AND HAM CASSEROLE         > Back to Top <
 
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked and cubed ham
1/2 cup cooked wide egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

1 Preheat oven to 400 degrees F (200 degrees C).
2 Melt butter in a large saucepan over low heat. Stir in the flour and heat
until bubbly. Slowly add the milk, stirring constantly, until mixture is
thickened and smooth.
3 Remove from heat and stir in the chicken, ham, noodles, celery, salt and
ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
4 Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven,
sprinkle with the cheese and top with paprika, as desired. Return to oven
and bake for 5 to 10 minutes, or until cheese is bubbly.
Makes 4 servings

 

 

 

EASY AND DELICIOUS BLENDER QUICHE         > Back to Top <
 
1 cup shredded Cheddar cheese
1/2 cup cooked, cubed chicken meat
1/2 cup frozen zucchini, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried minced onion
2 tablespoons chopped fresh parsley
1 1/2 cups milk
1/3 cup olive oil
1/2 teaspoon paprika

1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9
inch pie pan.
2 Spread shredded cheese across bottom of pie pan. Cover cheese with meat
and vegetables.
3 In a blender, combine eggs, baking mix, salt, garlic powder, onions,
parsley, and milk. Blend until smooth, then add olive oil. Blend until
combined, then pour mixture over meat and vegetable layer. Sprinkle with
paprika.
4 Bake in preheated oven for 40 minutes. Cool 10 minutes before serving.
Makes 6 servings

 

 

 

EASY POTATO SAUSAGE SOUP          > Back to Top <
 
2 onions, chopped
1/2 cup margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes

1 Using a large saucepan, brown onion in butter.
2 Add potatoes, carrots, green peppers, sausage, water, salt and pepper.
Cook on low, for about 45 minutes or until the potatoes are creamy.
3 Add milk and cook until heated through and then add instant potato flakes.
If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want
your soup thick like stew add 1 cup of potato flakes.
4 Let soup sit for approximately 5 minutes in order to thicken and then
serve.     Makes 6 servings


 

 

FOUR SEASONS ENCHILADAS          > Back to Top <
 
1 (4 ounce) can chopped green chile peppers
4 ounces cream cheese, softened
1/2 teaspoon ground cumin
2 cups cooked, chopped turkey meat
8 (8 inch) flour tortillas
1 (16 ounce) can salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded Monterey Jack or Cheddar cheese

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
2 In a mixing bowl, blend together chilies, cream cheese and cumin. Stir in
chopped turkey.
3 Place the tortillas in a microwave oven. Microwave on HIGH for 1 minute,
or until the tortillas are softened.
4 Spread about 2 heaping tablespoons of mixture on each tortilla and roll it
up. Place the rolled tortillas, seam-side down, in single layer in the
prepared baking dish. In a bowl, combine the salsa and beans and spoon the
mixture over the enchiladas. Top the pan with cheese.
5 Bake in preheated 350 degree F (175 degrees C) oven for 20 minutes; or
until hot and bubbly.   Makes 5 servings


 

 

GARBAGE SOUP           > Back to Top <
 
1 pound ground beef
6 potatoes, diced
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 cup chopped celery
 salt and pepper to taste
1 (10.5 ounce) can beef broth
2 cups mixed vegetables
1/8 tablespoon dried rosemary
1/8 tablespoon dried thyme
1/4 tablespoon dried basil
1/2 pound bacon - cooked and crumbled

1 In a large stock pot place beef, potatoes, tomatoes, onion, celery,
broth and vegetables. Add enough water to cover ingredients, cover pot and
cook over medium heat for 1 hour or until vegetables are soft and beef is
cooked through.
2 Season to taste with salt and pepper, rosemary, thyme and basil. Add bacon
bits, stir and serve.    Makes 4 servings


 

 

GREEN TURKEY AND CHEESE           > Back to Top <
 
1 pound spinach, washed and chopped
1 1/2 cups cooked turkey, cubed
10 ounces shredded Cheddar cheese


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch
casserole dish.
2 Place the spinach in the prepared casserole dish. Top with the cubed
turkey then with the grated cheese.
3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Makes 4  to 6 servings

 

 

 

HOUSE FRIED RICE           > Back to Top <
 
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1/4 pound small shrimp - peeled and deveined
1/2 cup diced ham
1/4 pound cooked, cubed chicken meat
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce

1 Cook rice according to package directions. While rice is cooking, heat a
wok or large skillet over medium-high heat. Pour in sesame oil and stir in
onion. Fry until golden, then add garlic. When garlic is lightly browned,
mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2 Lower heat to medium and stir in celery, carrot, green pepper, and peas.
Fry until vegetables are crisp-tender. Stir in beaten egg and cook just
until egg is scrambled and firm.
3 When rice is done, mix thoroughly with vegetables and stir in soy sauce.
Adjust seasoning to your preference and serve immediately.
Makes 8 servings

 

 

 

KITCHEN SINK SOUP          > Back to Top <
 
10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 stalk fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans
1 cup wax beans, drained
1/2 cup cooked chickpeas
1/2 cup cooked navy beans
 salt and pepper to taste
1 teaspoon dried parsley

1 In a large stockpot, combine all the ingredients and cook over medium
heat partially covered for about 30 minutes or until all the vegetables are
tender. Serve hot with buttered biscuits.   Makes 6 -10 servings

 

 

 

 

LEFTOVER CASSEROLE          > Back to Top <
 
2 cups precooked, chopped ham
1 (8 ounce) package elbow macaroni
2 cups shredded Cheddar cheese
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can mixed vegetables, drained
 salt and pepper to taste

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl combine the ham/leftover meat, macaroni, cheese, milk,
soup, vegetables, salt and pepper and mix well. Spread mixture into a liglty
greased 9x13 inch baking dish.
3 Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and
bubbly.   Makes 6 to 10 servings

 

 

 

LEFTOVER CHICKEN A LA KING          > Back to Top <
 
1 cup diced, cooked chicken meat
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups chicken broth
2 teaspoons cornstarch
1 (5 ounce) can evaporated milk
 salt and pepper to taste

1 Combine chicken, vegetables and broth or wine in a medium saucepan over
medium low heat. Stir all together and let simmer until heated through.
2 In a small bowl beat cornstarch into evaporated milk and add to chicken
mixture. Reduce heat to low and cook, stirring constantly, until thickened.
Season with salt and pepper to taste, unless leftover chicken has enough of
its own seasoning already. Serve hot.   Makes 4 servings

 

 

 

MICKMACK          > Back to Top <
 
1 cup leftover cooked pinto beans
1 cup leftover cooked macaroni
1 cup leftover ground sausage
1 large onion, chopped and sauteed
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon chopped fresh parsley
1 teaspoon ground cayenne pepper
1 tablespoon chopped garlic
 salt and pepper to taste

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl combine the beans, macaroni, sausage, onion, tomatoes,
parsley, cayenne pepper, garlic, salt and pepper. Mix well and spread
mixture in a lightly greased 9x13 inch baking dish.
3 Bake at 350 degrees F (175 degrees C) for 1 hour.
Makes 8 servings

 

 

 

POTATO PANCAKES          > Back to Top <

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
1/4 cup shredded Cheddar cheese
1 tablespoon butter

1 In a medium bowl, mix together potatoes, beaten egg, salt, and cheese.
Melt butter on a large griddle at medium heat. Drop potato mixture onto
griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry
approximately 5 minutes on each side, until golden brown. Serve hot.

Makes 10 pancakes

 

 

 

RICE AND RAISIN BREAKFAST PUDDING          > Back to Top <
 
3 cups cooked brown rice
1/2 cup raisins
1/4 cup real maple syrup
1 cup soy milk
1/2 cup toasted and chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

1 In a medium saucepan, combine rice, raisins, maple syrup, soy milk,
almonds, cinnamon and cardamom. Bring to a boil over medium-high heat.
Immediately reduce heat to low and simmer, stirring frequently, until
thickened about 5 to 8 minutes. Spoon into bowls and serve.

 Makes 4 servings

 

 

 

TURKEY BURRITO          > Back to Top <
 
3 cups cooked turkey, chopped
3 cups prepared stuffing
3 cups mashed potatoes
3 cups leftover gravy
3 cups turkey broth
1 onion, chopped
10 (10 inch) flour tortillas
1 pound shredded Cheddar cheese
1/4 cup self-rising flour
3 jalapeno peppers, seeded and minced

1 In a slow cooker, combine turkey, dressing, mashed potatoes, gravy,
broth, and onion. Cook for 2 hours, or until onion is soft. When ready to
serve, thicken with instant flour if needed.
2 Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture
onto a warm tortilla, sprinkle with cheese, and roll into a burrito! Repeat
with remaining ingredients.
3 Spread more cheese on top and add another spoonful of the turkey mixture
over the cheese. Serve hot.    Makes 6 to 8 servings

 

 

 

TURKEY N STUFFING BAKE           > Back to Top <

 3 cups prepared stuffing
2 3/4 ounces French fried onions
1 (10.75 ounce) can condensed cream of celery soup
3/4 cup milk
1 1/2 cups cubed cooked turkey
1 (10 ounce) package frozen green peas, thawed

1 Combine stuffing and 1/2 can onions. Spoon stuffing mixture into a 9
inch shallow baking dish. Press stuffing across bottom and up sides of dish
to form a shell.
2 Combine undiluted soup, milk, turkey, and peas; pour into stuffing shell.
3 Bake, covered, at 350 degrees F (175 degrees C) for 30 minutes. Top with
remaining onions. Bake, uncovered, 5 minutes longer. Serve hot.

Makes 4 to 6 servings

 

 

 

 

 

TURKEY POT PIE          > Back to Top <
 
1 recipe pastry for a (10 inch) double crust pie
1 1/2 cups cubed cooked turkey
2 stalks celery, chopped
2 carrots, diced
1 small onion, minced
3 potatoes, peeled and cubed
3 tablespoons dried parsley
1 teaspoon dried oregano
 salt to taste
 ground black pepper to taste
2 tablespoons chicken bouillon powder
4 tablespoons butter
2 cups water
3 tablespoons all-purpose flour
1/2 cup milk

1 Roll out bottom pie crust and place in the 10-inch pie pan and set
aside.
2 Place 2 tablespoons of the butter in a skillet. Add the onions, celery,
carrots and spices. Sauté until the veggies are soft. Stir in the bouillon
and 2 cups of water. Bring mixture to a boil. Stir in the potatoes and cook
until done.
3 In a separate saucepan, melt the remaining 2 tablespoons butter, stir in
the turkey and flour, mixing well. Add the milk and heat through. Stir the
turkey mixture into the vegetable mixture and cook until thickened. Pour
mixture into the unbaked pie shell. Roll out the top crust and place on top
of filling. Flute edges and make 4 slits in the top crust to let out steam.
4 Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes.
Lower oven temperature to 350 degrees F (175 degrees C) and bake for 20
minutes or until crust is golden brown.      Makes 1 -10 inch pie

 

 

 

 

 

ULTIMATE CHILI          > Back to Top <
 
1 pound ground beef
3 (15 ounce) cans kidney beans
3 (14.5 ounce) cans Mexican stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/2 cup red wine
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon packed fresh basil leaves
 salt to taste
 ground black pepper to taste
1 dash Worcestershire sauce

1 Brown ground beef, season to taste.
2 Put all ingredients except red wine in crock pot. Cook on high for 6
hours, low for 8 hours.
3 When you have 2 hours left, add red wine.

Makes 7 servings

 

 

 

 

V-EIGHT VEGETABLE BEEF SOUP          > Back to Top <
 
48 ounces tomato-vegetable juice cocktail
1 pound browned and drained ground beef
2 (16 ounce) packages frozen mixed vegetables

1 Place all ingredients into pot or Dutch oven. Simmer for 30 minutes.
2 When using crock pot, cook 1 hour on High. Then lower heat to Low and
simmer 6-8 hours.    Makes 6 servings


 

VEGGIE CHICKEN RICE CASSEROLE           > Back to Top <
 
2 (10.75 ounce) cans condensed cream of chicken soup
1 (3 pound) whole chicken
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
2/3 cup water
1/2 cup crushed buttery round crackers

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice
and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle
crushed cracker crumbs on top and bake in the preheated oven for about 15 to
20 minutes. Let cool 10 minutes and serve.
Makes 6 servings

 

 

 

YUM YUM CRANBERRY PARFAIT          > Back to Top <
 
1 cup cranberry sauce
1 (8 ounce) container frozen whipped topping, thawed

1 Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio.
Mix well and place in freezer until partially frozen. Remove before
completely frozen and serve on left over pie.

 Makes 4 + servings

 


 

 

TURKEY POTPIE           > Back to Top <
 
1 teaspoon butter

2 cups cooked turkey, cubed

1 medium onion, chopped

4 cups water

8 small red potatoes, scrubbed (½ pound)

½ teaspoon salt

¼ teaspoon saffron threads, crushed

1/8 teaspoon ground black pepper

1 8-ounce package bowtie pasta

1 tablespoon chopped fresh parsley


Melt butter in 4-quart Dutch oven. Add onion and cook until browned, 3 to 5 minutes.

Add water, potatoes, salt, saffron and pepper. Bring to boil over high heat. Reduce heat to low. Add turkey. Cover and simmer 25 minutes.

Add noodles and cook until tender, 12 to 15 minutes. Sprinkle with parsley and serve from the Dutch oven.  Makes 4 servings


 

 

 

TURKEY WILD RICE SOUP          > Back to Top <
 
1/4  cup butter or margarine
4  stalk celery, trimmed and chopped
2  carrots, peeled and diced
1  onion, peeled and sliced
1  red onion, peeled and sliced
1/2  cup chopped green onion
1/2  cup slivered almonds
2  teaspoons ground black pepper
2  teaspoons Lawry's® Garlic Salt
2  whole bay leaves
1  teaspoon crushed dried dill weed
1/2  teaspoon ground turmeric
4  (16 cups) quarts chicken broth
1 1/2  cups wild rice mix
1/2  cup rice
1/2  teaspoon salt
4  egg yolks, beaten
4  cups diced cooked turkey
3  cups sliced cleaned mushrooms
 
Melt butter in a large skillet over medium-high heat; add celery and sauté until tender, about 5 minutes. Add carrots, onion, red onion, green onions and almonds; sauté until onions are fragrant and translucent, 5 to 7 minutes. Stir in pepper, garlic salt, bay leaves, dill weed and turmeric. Heat thoroughly; set aside.

In a large stockpot, bring chicken broth to a boil; adding wild rice mix, white rice and salt. Reduce heat, add onion mixture, cover and simmer 30 minutes.

Stir 1 cup of the hot soup into egg yolks; return to the soup. Add turkey and mushrooms. Heat thoroughly, but do not boil.  Discard bay leaves before serving.  Servings: 12



 

 

TURKEY ENCHILADA CASSEROLE           > Back to Top <

3 cups cooked turkey, cubed
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream
 
Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in turkey and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to turkey mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of turkey mixture. Repeat with rest of tortillas and turkey mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.    Yield: 6 Servings

 

 

 

UPSIDE DOWN PIZZA           > Back to Top <
 
1  packet active dry yeast
3/4  cup warm water
2  cups flour
1/2  cup whole wheat flour
2  tablespoons vegetable oil
1  teaspoon sugar
1/2  teaspoon salt
1  14-oz. can whole tomatoes
1  green bell pepper, seeded and chopped
1  6-oz. can tomato paste
2  teaspoons crushed fennel seed
1  teaspoon crushed dried oregano
1  teaspoon crushed dried basil
1/2  teaspoon ground black pepper
3  cups chopped cooked chicken
2  4-oz. cans sliced mushrooms, drained
1  8-oz. can black olives, drained and sliced
2  cups grated mozzarella cheese
1/2  cup grated parmesan cheese

Combine yeast with warm water (105-115°F) in a small bowl. Allow to sit until yeast foams (about 5 minutes).

Meanwhile combine flour, whole wheat flour, oil, sugar, salt and yeast mixture in a medium mixing bowl. Mix well. Knead until smooth, at least 5 minutes; place in a greased bowl, turning over once to grease all surfaces; allow to rise for 1 hour.

Meanwhile, in a saucepan on medium heat, combine tomatoes, green bell pepper, tomato paste, fennel seed, oregano, basil and pepper. Simmer, covered, for 10 minutes. Add chicken, mushrooms and black olives.

Preheat oven to 375°F.

Sprinkle mozzarella and Parmesan cheese in a large baking dish or individual dishes. Spoon the chicken-tomato mixture on top. Divide the pizza dough and roll 3/4-inch larger than the dish(es). Place the dough on top, turning the dough under to seal.

Bake 15 minutes, or until light brown. Invert onto serving plates. Serve hot.

Servings: 8



 

 

 WILD RICE AND TURKEY CASSEROLE           > Back to Top <
 
1/2  cup wild rice
2  cups water
1/4  teaspoon salt
8  ounces mushrooms, sliced
1  tablespoon LAND O LAKES® Butter
1  tablespoon flour
1  cup 2% milk
1  Knorr® Chicken Bouillon Cube
1/8  teaspoon ground black pepper
2  cups diced cooked turkey
1/2  cup sliced water chestnuts
1/4  cup chopped pimientos
1/4  cup sliced almonds
 
Rinse wild rice and place in a saucepan. Add water and salt, bring to a boil, cover and reduce heat. Simmer gently for 45 minutes, or until tender.

Preheat oven to 350°F.

In a large skillet, sauté sliced mushrooms in butter for 3 minutes. Stir in flour. Add milk, chicken bouillon cube and pepper; cook until thickened, stirring constantly. Add turkey, water chestnuts, pimientos and cooked rice. Mix well and pour into a 2-quart casserole dish. Sprinkle with sliced almonds. Cover and bake for 30 minutes. Uncover and bake for about 5 minutes more, or until almonds are crisp and golden. Serve warm.

Servings: 4

SHALOM FROM SPIKE & JAMIE