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