Enjoy Thanksgiving Long after the last Thanksgiving guest has departed, leftovers lin ger. In the days ahead, leftover desserts and salads are usually devoured by family members, and fortunately, there are many deli cious recipes using turicey and gravy. But what about leftover veget ables? Before you toss them away in disgust, check out these recipes that promise to transform leftovers into palate pleasing dinners. You’re sure to find one you like as well as the original Thanksgiv ing dinner. TURKEY CROQUETTES 3 slices bread 'A cup milk 2'/> cups cooked turkey cut in chunks 1 cup chopped onion 2 eggs 1 teaspoon dried thyme Salt and pepper to taste 2 cups seasoned bread crumbs 3 tablespoons chopped parsley 2 tablespoons paprika 3 tablespoons butter, melted Gray (optional) Soak bread in milk for 10 minutes. Remove bread, squeeze dry and shred. Reserve. In separate bowl, combine VA cups turkey, reserved bread, onions, eggs, thyme, salt and pep pey. Toss well. Place mixture in food processor fitted with a steel blade. Using pulse action, process until mixture is well-blended but not completely pureed. Fold in remaining 1 cup chopped tuikey. Cover and refrigerate for 1 hour. Combine bread crumbs, parsley, paprika and melted butter in a 9-inch pie plate. Stir with fork. Shape chilled turkey mixture into 6 large patties. Coat in bread crumb mixture and return, cov ered, to refrigerator for 1 hour. Place 'A cup com oil and 1 tablespoon butter in skillet Over medium heat cook croquettes for 7 minutes on one side, flip and code 5 minutes on the other side or until golden. Serve immediately, with gravy if desired. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lan caster Farming, P.O. Box 366, Lititz, PA 17543 Nov. 28- Dec. 5- 12- - Home Oi The Band Leftovers TURKEY ON A STICK cup sliced green onions V* cup shredded carrots 1 clove garlic, minced 1 pound ground turkey 2 egg whites '/ cup rolled oats 2 tablespoons catsup 'A teaspoon chili powder 1 A teaspoon dry mustard V* paprika '/ liquid smoke Vt cayenne pepper 10 wooden skewers (6-inch) Mix together onions, carrots and garlic and steam lightly until ten der crisp. Add remaining ingre dients and mix thoroughly. Divide in 10 parts. Shape into 3-inch oval loaves. Insert wooden skewer in each. Coating: Combine 'A cup cornflake crumbs,'/« teaspoon paprika. Roll each turkey stick in coating. Arrange on roasting rack in a circle with skewers towards center. Bake 375 degrees until firm and brown. Serve with rimstard sauce. Tangy Topper Mustard Sauce: 'A cup low fat cottage cheese 2 tablespoons low fat plain yogurt 'A teaspoon lemon juice 2 tablespoons prepared mustard 2 teaspoon parsley Blend ingredients in blender. Arietta Schadler Lebanon FAVORITE TURKEY SALAD 5 cups turkey 2 tablespoons salad oil 2 tablespoons orange juice 2 tablespoons vinegar 'A teaspoon salt 3 cups cooked rice VA cups small green grapes VA cups sliced celery 1 13'/j -ounce can pineapple tidbits 111-ounce can Mandarian oranges 1 cup toasted almonds, slivered VA cups mayonaise Cut turkey in chunks. Mix with salad oil, orange juice, vinegar and salt. Let stand while preparing other ingredients. Gently toss all ingredients together. Serve on let tuce. Serves 12. Breads Christmas Cookies Holiday Snacks you don't have leftover stuffing, but you do have turkey and gravy, try serving potato filling and casserole with bits of turkey and hot gravy. TURKEY CREOLE 1 cup chopped onions 'A cup chopped celery A cup chopped green pepper '/ cup butter 2 cups cooked or canned tomatoes 1 teaspoon salt 1 teaspoon chili powder V* teaspoon pepper 'A cup instant nonfat dry milk 2 tablespoons flour 'A cup water 2 cups chopped cooked turkey 1 cup shredded cheese Cook onion, celery and green pepper in butter until tender. Add tomatoes, salt, chili powder and pepper. Cover and boil gently for IS minutes. Mix dry milk and flour. Add water slowly, stirring until smooth. Add milk mixture to tomato sauce. Cook and stir over medium heat until thickened. Cook 2 minutes longer. Add turkey, cover and heat slowly until hot, stirring occasion ally. Stir cheese into mixture until melted. Serve over hot noodles or rice. Betty Biehl Mertztown POTATO FILLING AND CASSEROLE 4 cups mashed potatoes 3 eggs A cup warm milk 1 cup butter, melted 3 celery stalks 1 large onion A cup parsley A teaspoon sage 3 to 4 slices white bread, toasted 1-2 cups leftover peas or com Leftover turkey, chopped Gravy Mix together eggs, mashed potatoes, milk and butter. Chop celery, onion and parsley and sim mer with sage until tender. Toast and cube bread, add to onion mix-* ture and fold into potato mixture. Add leftover bits of turkey and vegetables. Bake 350 degrees for 30 minutes. Serve with leftover gravy. Mary Lehman Pine Grove LIMA BEAN- APPLE CASSEROLE 2 10-oz. packages frozen baby lima beans 1 apple, cored and chopped - not peeled 2 tablespoons water A cup mayonnaise or salad dressing 'A cup dairy sour cream or substi tute low fat yogurt 1 tablespoon flour Featured Recipe This week’s featured recipe comes from Betty Biehl of Mertztown. Fra* thirteen years, Betty has faithfully submitted her favorite recipes to our food column. She has often answered questions for our “Cook’s Question Comer." Her husband Charles says, “She’s a good cook.” Besides cooking for her husband, Betty has spent the last 19 years cooking for 400-500 students at Salisburg Township School. Try her recipe for your Thanksgiving dinner. • CHESTNUT STUFFING 3 cups bread crumbs 2 eggs 2 cups boiled chestnuts, shelled 1 teaspoon parsley 3 tablespoons turkey broth A cup hot milk 1 onion, chopped 6 large potatoes, cooked Salt and pepper to taste Brown the bread cubes in 2 tablespoons oil. Add onion and parsley and cook until tender. Add the seasonings and chestnuts. Bake 350 degrees for 35 minutes. 1 teaspoon shredded lemon peel /< teaspoon salt 1/8 teaspoon pepper 'A teaspoon nutmeg 'A cup coarsely chopped toasted walnuts Combine limas, apples and water. Cook until beans are tender (Do on stove top or in 2 quart cas serole in microwave oven). Stir once or twice. In a bowl, combine mayonnaise, sour cream, flour, peel, season ings. Stir into bean mixture. Cook until bubbly, stirring twice. (Do 4 minutes in microwave) or on stove top. Sprinkle with walnuts. Serves 8. Note: Nice for buffet Won’t wilt
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