62—Lancaster Farming, Saturday, Dec. 18, is>76
*lnspired cooking 9 livens up turkey leftovers.
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Alletta Schadler
Ate. >!te Ate Ate Ate *te
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By SALLY BAIR
Feature Writer
With Christmas in just seven days, you have many
things on your mind, and one of them is probably not -
how to serve all the turkey leftovers lik6 you had after
Thanksgiving. However, when December 26 rolls
around, you’ll probably be glad for a few suggestions
on the topic.
In her recent casserole cookery workshop, Lebanon
County Extension Home Economist Alletta Schadler
offered some tips on making turkey leftovers more
appealing, but she also advised homemakers on ways
of creating their own casseroles for sparking mealtime
interest.
For families who like casseroles, and Letie admits
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that there are families which hate the whole idea, she
says there are innumerable ways to make interesting
dishes from things you probably already have in your
cupboards.
While casserole recipes can be found in abundance in
women’s magazines and newspaper articles, Letie
pointed out two major drawbacks: You usually don’t
have one of the ingredients, or the recipe calls for just
part of a can of something. This leaves you with two
thirds of a can to dispose of or discard.
Letie suggests that you can avoid these two traps by
learning to improvise and create your own recipes.
Basically, there are two kinds of cooking. There is
the kind in which you need a recipe and must follow it
to the letter to get good results, as m cake baking. But
there is also what Letie calls “Inspirational cooking,
that is, it doesn’t matter what you use, it will turn out
okay.”
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Obviously, casserole cooking is m the latter
category, and Letie says there are just a few basics to
be learned in constructing this type of dish. She helped
the homemakers get started in their inspirational
thinking by making lists of the five major groupings
which should be included in a good casserole.
Protein heads the list, and can be gotten from ground
beef, raw or cooked; beef, pork, ham, veal, or poultry
either the first time around or in leftovers or planned
tivers; canned or frozen items such as tuna; eggs,
cheese, or beans.
Next, Letie claims a casserole needs some “stick-to
your-ribs” ingredients. These are starches, and can
come m the shape of noodles; macaroni; potatoes,
raw, dehydrated or canned; pre-comblned mixes;
stuffing mixes; or rice.
It is possible to use uncooked noodles as part of your
(Continued on Page 64)
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MAY 23-JUNE 6, 1977
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