Using Holiday Leftovers
Some people love leftovers
wanned up and served just as they
had been served originally. Other
people hate leftovers, and it takes
an ingenious cook to find ways to
disguise them.
True, microwaves come to the
rescue of cooks inundated with a
refrigerator stuffed with a leftover
holiday dinner. Food wanned up in
the microwave tastes almost the
same as the first time that it was
served. But some finicky eaters
deplore being served the same
menu a few times in a row.
If it’s good food, don’t throw it
away. Little leftovers and big ones
fit into many dishes. Use veget
ables in meat and vegetable pies,
soup, stew, stuffed peppers, or
smothered in a cheese sauce. Use
cooked leafy vegetables chopped
in creamed vegetables, soup, meat
loaf, meat patties, omelet or
souffle.
Leftover meat works fine in cas
serole dishes, hash, meat patties,
meat pies, salads, sandwiches, and
in stuffed vegetables.
Leftover bread will make excel
lent French toast, egg casseroles,
bread toppings, or breading for
fried foods.
Here are some recipes to use
possible leftovers.
TURKEY SALAD BURRITOS
2 cups chopped cooked turkey
V* cup finely chopped celery
'A cup finely chopped onion
'/ cup to 'A cup sliced black
olives
I cup shredded Cheddar cheese
'/acup salad dressing or
mayonnaise
'/a cup piccante sauce
14 teaspoon salt
6 soft flour tortilla 7”-8” inches
Picante sauce
Black olives for garnish
In medium mixing bowl, com
bine turkey, celery, onion, black
olives, and cheese.
In another bowl, whisk together
mayonnaise, picante sauce, and
salt; pour over turkey mixture,
blend well.
, Spoon fill tortillas, wrap burrito
style; place in 13x9-inch baking
dish. Heat in 350 degree oven for
20 minutes or in a microwave on
high for 2 to 214 minutes until
Jioroughly warmed. Garnish with
olack olives 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 sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
December 3- Holiday Baking
10- Holiday Gifts from the Kitchen
17- Planning Christmas Dinner
24- Fireside Treats
Bone On The Benge
CHEESY TURKEY POT PIE
2 cups turkey gravy
3-ounces cream cheese,
softened
3 cups cut-up cooked turkey
2 cups frozen mixed vegetables
'A cup grated parmesan cheese
1 teaspoon minced onion
2 cups Bisquick baking mix
1 cup milk
2 eggs
'A cup shredded Cheddar cheese
Heat oven to 375 degrees. Heat
gravy and cream cheese in 3-quan
saucepan, stirring frequently, until
cream cheese melts. Stir in turkey,
vegetables, V* cup Parmesan
cheese and onion; spread in
ungreased 13x9x2-inch baking
dish.
Stir baking mix, milk, eggs,
cheddar cheese and remaining par
mesan cheese until blended. Pour
over turkey mixture.
Bake 30 to 35 minutes or until
gold brown. 8 to 10 servings.
PUMPKIN PIE SQUARES
Crust:
1 cup flour
Vi cup quick-cooking rolled oats
'A cup brown sugar, firmly
packed
Vi cup butter
Filling:
2 cups pumpkin
4 eggs
'A teaspoon salt
1 cup milk
% cup sugar
1 teaspoon cinnamon
Topping:
A cup chopped pecans
'A cup brown sjigar
2 tablespoons butter
Combine flour, rolled oats,
brown sugar, and butter in mixing
bowl. Mix until crumbly, using
electric mixer on low speed. Press
into ungreased 13x9x2-inch pan.
Bake in 350 degree oven for 15
minutes.
Combine pumpkin, milk, eggs,
sugar, salt, and cinnamon in mix
ing bowl; beat well. Pour into
baked crust. Bake in 350 degree
oven for 20 minutes.
Combine pecans, brown sugar,
and butter; sprinkle over pumpkin
filling. Return to oven and bake 15
to 20 minutes or until filling is set.
Cool in pan on rack. Makes two
dozen.
Susan Pardoe
Sullivan Co. Dairy Princess
TURKEY POT PIE
'A cup vegetable oil
'A cup chopped onion
VA cups self-rising flour
2 cups turkey broth
VA cups cooked cubed turkey
8-ounce package frozen mixed
vegetables
A cup butter
'A cup milk
Preheat oven to 450 degrees. In
large skillet, saute onion in oil; add
V* cup flour, and stir in broth until
smooth. Add turkey and veget
ables. Pour into a 2-quart casserole
dish. Mix together butter and
remaining flour with a pastry blen
der; add milk and mix until dough
like consistency. Roll on a floured
surface to % -inch thickness, shape
to fit top of casserole dish and
place on top of turkey mixture.
Bake at4so degrees for 15 minutes
until crust is golden brown. Serves
6 to 8.
CLASSIC POTATO PUFFS
1 cup mashed potatoes
2 eggs, beaten
A cup flour
2 teaspoons baking powder
'A teaspoon salt
Pepper to taste
Oil for deep frying
Beat potatoes with eggs in bowl.
Stir in flour, baking powder, salt
and pepper. Drop by spoonfuls
into hot oil in skillet. Fry until gol
den; drain. Yield 4 to 6 servings.
SWEET POTATO
THUMBPRINTS
42 Cups sweet potatoes, mashed
1 egg beaten
1 teaspoon grated orange rind
1 tablespoons brown sugar
'A teaspoon salt
V* cup chopped walnuts
1 tablespoon melted butter
'/ cup orange marmalade
In bowl, combine all ingredients
except marmalade. Form about 12
balls. Place them on a greased bak
ing sheet. Make a thumbprint on
top of each ball. Bake at 425
degree oven for 20 minutes.
Remove. Fill each cavity with
marmalade. Makes 12 balls.
TURKEY AND BEAN SOUP
1 pound dried beans
2 turkey drumsticks
3 quarts water
4 cups turkey broth
VA teaspoon thyme
Salt and pepper to taste
V* cup chopped onion
V* cup chopped carrot
1 sprig fresh rosemary
V* cup chopped celery
1 .cup chopped peeled potato
Soak beans in water to cover
overnight. Combine with broth,
thyme, salt, pepper and turkey in
large saucepan. Simmer for sever
al hours or until very tender.
Remove turkey, reserving broth.
Cut turkey into bite-sized pieces,
discarding bones. Drain beans.
Add beans to broth with onion,
carrot, and rosemary. Simmer one
hour until beans are tender. Add
celery and potato. Cook until veg
etables are tender. Stir in turkey.
Cook until heated through. Serves
6 to 8.
Throw away the rolling pin and make this quick pourable
crust. Cheesy Turkey Pot Pie, a hearty, main-meal dish, Is
an easy way to use leftover turkey a day or two after the holi
day dinner.
POTATO PANCAKES
3 cups mashed potatoes
1 medium onion, chopped
1 egg
1 teaspoon baking powder
'A cup flour
1 teaspoon salt
Oil for flying
Puree onion in blender. Add
onion, egg, baking powder, flour
and salt to mashed potatoes; mix
well. Drop by tablespoonfuls onto
hot greased skillet. Brown on both
ddes^Sixservings^^^^^^^
Featured Recipe
Happy holidays are naturally associated with great food espe
cially baked goods like cookies, cakes and breads. Who can resist the
aroma of savories and sweets being taken from the oven and the deli
cious taste of homemade goodies made with real butter?
The American Dairy Association and cookbook author Betty Ros
bottom have teamed up to bring you a delectable collection of baked
goods this holiday season and there’s something for every occa
sion. Savory Scones, Christmas Cheesecake and Pumpkin Walnut
Muffins are just a sampling of the special recipes in the new
brochure, America Entertains... Holiday Traditions.
In addition to recipes, there are tips on baking, and quick and easy
ideas for adding dazzle to holiday entertaining.
To order a copy, send a self-addressed stamped envelope to:
“America Entertains... Holiday Traditions,” American Dairy Associa
tion, 3592 Corporate Drive, Suite 114, Columbus, OH 43231-4978.
Here is a recipe from the brochure.
Chocolate Almond Mini Tories
Yield: 2 1/2 dozen
Chocolate and butter star in these bite-size tortes.
They’ll make a perfect gift for a chocolate lover
Tortes: 4 ounces bittersweet chocolate, broken into small pieces
. 1/2 teaspoon instant coffee powder
1/2 cup (1 stick) butter, at room temperature
2/3 cup sugar
3 eggs
1 cup finely ground almonds
1/4 cup fine, dry plain bread crumbs
Glaze: 4 ounces bittersweet chocolate, broken into small pieces
1/4 cup (1/2 stick) butter
2 teaspoons honey
Sliced or slivered almonds
Preheat oven to 375°F. For tortes, melt chocolate in top of double
boiler over hot, not boiling, water. Stir in coffee powder. Remove
frqjn heat and cool slightly. In large mixing bowl, cream butter and
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition. Add melted chocolate mixture, almonds and bread
crumbs, beating just until smooth. Divide batter among 24 paper
lined mini-muffin cups (1 3/4 inch diameter). Bake 12 to 15 minutes
or until a wooden pick inserted in center comes out clean. Cool
slightly; remove tortes froqi pans and transfer to wire rack; cool 30
minutes.
For glaze, place chocolate, butter and honey in top of double boil
er over hot, not boiling, water. Stir constantly 3 to 4 minutes or until
smooth and shiny. Transfer to small bowl; cool about 10 minutes to
thicken slightly. Spread about a teaspoon of glaze over top of each
torte; top with almond slice.
Note: Tortes can be cooled, covered and refrigerated for 2 to 3
days. Bring to room temperature 30 minutes before serving. To
freeze tortes, let cool completely in refrigerator, until glaze is set.
Freeze in airtight container. Transfer to refrigerator the day before
needed; bring to room temperature 30 minutes before serving.
POTATO PIZZA
1 prepared pizza shell
4 to 5 cups mashed potatoes
1 onion, chopped
1 teaspoon butter
Spread mashed potatoes over
pizza shell. Saute onion in butter
until tender. Spoon onion over
potato layer. Bake at 3SO degrees
until crust is browned. Yield: 8
servings.
(Turn to Page B 8)