14—Lancaster Farming. Saturday. September 9.1967
For the
Farm Wife and Family
Ry Mrs. Richard C. Spence, Food Editor
Tasty Dishes With Leftover Turkey
Don’t let leftover turkey go to waste. Turn
into attractive and tasty "planned-overs”.
Turkey slices that are left, unscrved meal,
or portions not attractive enough to serve
when the turkey is roasted may be used in
appetizing ways. Sliced meat (hot or cold) is
good for sandwiches and cold lunches. Cubed
or chunked meat goes into meat pies, stew
with dumplings, casseroles, or is creamed to
go over waftles or toast cups. For a flair, use
Turkey in chop suey, chunked in salad, cream
ed in hoodie or rice rings, or even curried.
Chopped turkey meat in cream sauce adds
a special flavor to omelet. Turkey roll is an
other surprise dish for your family to try.
Spread chopped turkey and cream sauce over
a sheet of biscuit dough. Roll le giblets add flavor to sauc
l,P bke a icily roll, brush with eg| grav j es or are good to use
egg and bake 20 minutes. Cut j n soup the leftover car
in slices and serve with sauce cass anc j bits of turkey. Use
made iiom turkey broth. turkey stock for soups and jel-
SPENCE
Giound tin key burgeis seiv- lied foods,
ed u ith a slice of cnsp bacon Remember that tin key and
on top aie an ideal way to use trimmings spoil easily Right
gi/Aiid, heait and neck meat alter the meal, lemove any
It is best to use ground tur stuffing left in the bad Cover
ke\ in iccipes foi hash, tim- anc j iefrigerate the stufling
bales, mousses and cutlets and meat at once
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Cool giavy or broth quickly
and iefrigerate them promptly
Don’t hold gravy or stuffing
I HOLLAND
I STONE
I Ready-Mixed
I CONCRETE
iNewH
New Holland
FARMERS
FAIR
OCT. 4-S-6-7
Send this coupon for entry number
Name , .. . -
Address . . -
Other Exhibits □
Tractor Driving Contest □
Livestock □
■ Crops □
too long; use them within a
few days. You can freeze the
broth for later use, though.
Cover the turkey to prevent
it from drying out and keep it
refrigerated. You may want to
strip oil the meat and break up
the bones to stew for broth be
fore cooling. Meal-sized por
tions of meat freeze well for
a month if properly packaged.
jjt l|t Ip ♦
ECONOMICAL
GOURMET TURKEY
oz. broad noodles
pkg; (10 oz.) frozen
chopped broccoli, thawed
and drained
cup chopped walnuts
to 6 slices cooked turkey
can (11 oz.) cheese soup
cup milk
teaspoon salt
Cook noodles in 2 quarts
boiling, salted water until ten
der, yet firm. 4 to 6 minutes.
Drain. Layer ’ noodles, broccoli
and nuts in 2-quart baking
dish: place turkey slices on
top. Mix together soup, milk
and salt; pour over casserole.
Bake in preheated 375 degree
oven, 30 minutes, or until
lightly browned. Makes 6 to 8
seivings.
JELLIED TURKEY SALAD
1 pkg (3 oz ) lemon-flavored
gelatin
1 cup boiling water
Vz cup cold water
Vz cup salad dressing
2 tablespoons vinegar
CONCRETE
BLOCKS
METAL
WINDOWS
teaspoon salt v TURKEY-MUSHROOM 1
Pepper us desired SCALLOP
cup chopped celery cups chopped mushrooms
1 tablespoon chopped 2 to 4 tablespoons butter or
parsley margarine
1 tablespoon grated onion 1 tablespoon flour
2 cups chopped cooked tur- 1 cup soft breadcrumbs
k ev 1 cup milk
Salad greens 1 cup coarsely chopped tur-
Dissolve gelatin in boiling key
water. Add cold water, salad 1 tablespoon chopped parr
dressing, vinegar, salt, and pep- ley
per. Beat until smooth. Chill 2 eggs, beaten
until almost thickened. Whip x k teaspoon salt t
until fluffy. Fold in celery, % teaspoon pepper
parsley, t>nion, and meat. Pour Mi teaspoon onion juice
into 1-quart mold. Chill until 1 recipe mushroom sauce
firm. Unmold on salad greens. preheat oven to 375 degrees.
Serve with this salad a Grease 7x7x2-inch baking
creamed vegetable, crisp rel- (jish. p ro wn mushrooms lightly
ishes. and custard pie. j n f a t. stir flour into mush..
For variety: Jellied fish sal- room mixture. Add bread
ad Instead of turkey, use crumbs. Add milk slowly, stir
flaked cooked fish fillets or r j n g constantly. Cook over low
steaks, which are plentiful beat 5 minutes. Add turkey,
also. Make gelatin base with p ai -sley. eggs, and seasonings
water, tomato juice, cooking t 0 mushroom mixture. Pour in
liquid from poached fish or to baking dish. Set into a pan
brine from canned fish. Chop- of h ot water. Bake 40
ped cucumber and sliced olives (u . until firm . Cut into reo
nlay take the place of celery ... ,
and parsley. (Continued on Page IS)
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