—Lancaster Farming, Saturday, November 30,1968
14
V.C^
f©©
Turkey On
Wondering what to do with
the little chunks of turkey that
aren’t big enough to use in a
sandwich 9 Try using them in
some of the following recipes.
If your family is tiring of turkey
by the time you get to the little
“bites” you could make up
these casseroles and freeze
them for use over the busy holi
day season coming up.
TURKEY-MUSHROOM
SCALLOP
IV2 cups mushrooms, chopped
2 or 4 tablespoons butter or
margarine
1 tablespoon flour
1 cup breadcrumbs, soft
1 cup milk, whole or skim
I cup turkey, cooked,
chopped
NOVHront SIEGLER
Im
with the fuel it saves!
SEE IT SOON AT
L H. Brubaker
350 Strasburg Pike, Lancaster
R.D. 3, Lititz, Pa.
Phone Lancaster 397-5179
Strasburg 687-6002
Lititz 626-7766
FOR THE
FARM
WIFE
AND
FAMILY
The Double
tablespoon parsley,
coarsely chopped
eggs, beaten
teaspoon salt
teaspoon pepper
teaspoon onion juice
IV2 cups mushroom sauce*
Brown mushrooms lightly in
the fat Stir flour into mush
room mixture. Add bread
crumbs Add milk slowly, stirr
ing constantly Cook over low
heat 5 minutes
Add turkey, parsley, eggs, and
seasonings to mushroom mix
ture Pour into baking dish. Set
in a pan of hot water. Bake 40
minutes in moderate oven (375
degrees), or until firm. Cut into
rectangles Serve hot mushroom
sauce ove'- each portion.
'Easy Method Sauce: Use a
10Vz ounce can condensed
cream of mushroom soup in
place of homemade mushroom
sauce Use a 7x7x2-inch bak
ing dish for this recipe Makes
6 servings.
X s*
TURKEY PAPRIKA
2 cups sliced, cooked turkey
Vz stick butter (Vt cup)
1 medium onion, sliced
Vi cup flour
1 teaspoon salt
Z cups milk
2 egg yolks, beaten
4 teaspoons paprika
4 ounce can mushroom stems
and pieces, drained
1 cup dairy sour cream
1 tablespoon poppy seed
Z tablespoons btuter
7 ounce package noodles,'
cooked
Melt Vi stick butter in skillet.
Add onion and cook until ten
der. Blend in flour and salt. Re
move from heat. Gradually add
milk. Stirring constantly, cook
until mixture thickens. Stir Vi
cup white sauce into egg yolks;
return to hot mixture. Bring to
boil, stirring constantly. Reduce
beat to low and stir in paprika.
Add mushrooms and turkey
slices. Simmer 5 minutes. Stir
in sour cream and heat just un
til sauce is hot. Serve on Poppy
Seed Noodles. To make Poppy
Seed Noodles - Add poppy seed
and butter to drained noodles.
Toss together lightly. 6 servings.
TURKEY CURRY
2 cups diced, cooked turkey
Vz stick (Vi cup) butter
Vi cup chopped onion
Vi cup flour
1 teaspoon salt
Vz teaspoon ground ginger
1 tablespoon curry powder
2 cups milk
Vi cup chopped celery
1 cup chopped unpared apple
Cooked rice
Vz cup each toasted slivered
almonds, toasted coconut,
and crisp crumbled bacon
Melt butter in saucepan. Add
onion and saute about 5
minutes. Blend in flour and sea
sonings Remove from heat
Gradually add milk. Stirring
constantly, cook until mixture
thickens. Add turkey, celery,
ancl apple. Cook about 5 minu
tes. Serve over rice with toasted
almonds, coconut, and bacon
sprinkled on top. 6 servings.
TURKEY GRAVY ON
TURKEY SLICES WITH
CORN BREAD STUFFING
Leftover turkey and gravy
Vi cup finely chopped onion
Vi cup finely chopped celery
2 tablespoons butter or
margarine
cups crumbled corn bread
teaspoon salt
teaspoon pepper
teaspoon poultry
seasoning
teaspoon sage
tablespoons water
egg, well beaten
y 2
%
y 4
y 4
2
1
Cook onion and celery in bat
ter in a skillet until tender. Add
mixture to crumbled corn bread
which has been placed in a 2-
quart baking dish. Sprinkle with
seasonings which have been
mixed together. Combine. Add
water and egg. Toss together
with forks. Bake 20 to 25 minu
tes in a 450 degree oven. Serve
turkey slices on top of corn
bread stuffing. Ladle gravy over
slices before serving. 4 servings.
TURKEY-NOODLE BAKE
4-ounce package noodles
(about 2 cups uncooked)
Vi cup flour
2 cups mushroom liquid and
water
2 chicken bouillon cubes
Vi teaspoon salt
Pepper, as desired
SPECIAL VALUES
THE ORIGINAL £4 M am p
THERMOBOOT 5 13.15 4
By Bristolite, Insulated Boot
Guaranteed To 20° Below Zero
LUG SOLE, FLEECE LINED £mm M m?
Moccasin-Toe Boot 1 St
With Foam Insulation m9m R
co S 510.75 * 501.50
For Hunting From ■ V Mm I
” THIS WEEK'S SPECIAL
LADIES’ h h
DRESSES 15/and up
STORE HOURS: 7:30 A.M. to 9 P.M. Except Wed. &
Sat. 7:30 to 5 P.M. Closed Sunday
Clothing, Shoes, Houseware, Hardware and
General Merchandise
GOOD'S STORE
R. D. 1, East Earl, Penna. Ph. 445-6156
1 Mile North of Route 23 Along Route 625
Vz teaspoon poultry seasoning
1 tablespoon chopped ' '
phniento
4-ounce can mushroom stems
and pieces, drained,
chopped
cups cooked turkey, cubed
cup shredded sharp process
cheese
cup fine dry breadcrumbs
tablespoon butter or
margarine'
Cook noodles as directed on
package; drain.” In a saucepan,
blend flour with a little of the
liquid to make a paste. Gradual
ly stir in remaining liquid. Add
bouillon cubes and seasonings.
Bring to a boil, stirring con
stantly. Reduce heat to simmer;
cook 1 minute longer, stirring
as needed. Add pimiento and
mushrooms to sauce. In' a 2-
quart casserole place half the
noodles and half the turkey in
layers Cover with half the
sauce Repeat layers. Top with
cheese; sprinkle with bread
crumbs; dot with fat. Bake, un
covered, at 350 degrees 30 to 40
minutes or until bubbly and
browned Makes 6 servings.
TURKEY SCALLOP
Z cups roast turkey, chopped
Z cups cream of celery soup
. % cup diced green pepper
Vs teaspoon nutmeg
3 cups toasted bread cubes
V* cup crumbled Blue cheese
Combine turkey, soup, green
pepper, and nutmeg. Add salt if
needed Place all but 1 cup bread
cubes in buttered 2-quart cass
erole. Add creamed turkey mix
(Continued on Page 15)