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Leftovers:
Better Than The First Time
GRAMPA’S HOMEMADE
TURKEY SOUP
5 cups turkey broth
3 stalks celery, cut into 1-inch
pieces
2 large potatoes, peeled and
quartered
2 carrots, cut into 1-inch pieces
1 onion, quartered
1 cup noodles, uncooked
2 cups turkey, cooked and
cubed
In a five-quart saucepan, com
bine first five ingredients. Over
high heat bring to a boil. Reduce
heat, cover and simmer for one
hour.
Stir in noodles and turkey
meat. Simmer until noodles are
done and meat is heated through.
Serves 8.
TURKEY TETRAZZINI
3 cups leftover turkey, chop
ped
Cook:
'A pound spaghetti pasta
Saute V* pound sliced
mushrooms. To the mush
rooms, add 3 tablespoons
dry white wine. Make a
sauce of the following in
gredients:
3 tablespoons butter or turkey
fat
2 tablespoons flour
2 cups turkey broth
Season to taste. Remove from
heat. Stir in 1 cup heated heavy
whipping cream. Heat oven to
375 degrees. Add half the sauce
to turkey. Add the remaining half
to pasta and mushrooms. Layer
in greased casserole or stir all to
gether. Top with Parmesan
cheese, grated. Bake until brown
ed and heated.
Shirley Orfanella
Quarryville
ONE POT CURRY TURKEY
Vi cup chopped celery
Vi cup chopped onion
2 tablespoons butter
1 can chicken broth
1 cup milk
1 can cream of chicken soup
2Vi cups diced cooked turkey
or chicken
5 cups cooked, cooled rice (left
over is fine to use)
l'/2 teaspoons salt
'A teaspoon pepper
2 teaspoons curry powder
1 cup frozen peas and carrots
Saute onions and celery in
melted butter in a Dutch oven.
Add broth, milk, and soup. Heat
thoroughly. Add remaining in
gredients. Mix well. Turn down
heat and simmer to enhance
flavor.
Michele Bennetta
Millington, Md.
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
December
7 Holiday Gifts From The Kitchen
14 Holiday Cookies
21 Holiday Favorites
28 New Year’s Celebration
MONTE CRISTO
SANDWICH WITH
SWEET MUSTARD
SAUCE
For sauce:
A cup red currant jelly
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 tablespoon water
For sandwiches:
Vi cup egg substitute
Vi cup fat-free milk
'A teaspoon salt
'A teaspoon black pepper
4 slices cooked turkey breast
4 slices cooked ham
4 slices Swiss cheese
8 slices white bread
Cooking spray
V/i teaspoons powdered sugar
To prepare sauce: Combine
first four ingredients in small
saucepan over low heat, stirring
well with a whisk. Cook until
jelly melts.
To prepare sandwiches: Com
bine egg substitute, milk, salt,
and pepper in a shallow dish.
Place one slice each of turkey,
ham, and cheese on each of four
bread slices. Top with remaining
bread slices. Dip both sides of
each sandwich into the egg sub
stitute mixture. Place sandwiches
in a large nonstick skillet coated
with cooking spray over medium
high heat. Reduce heat to medi
um; cook 3 minutes on each side
or until sandwiches are golden.
Sprinkle sandwiches with pow
dered sugar. Serve sandwiches
with sauce. Serving size: 1 sand
wich and 2 tablespoons sauce.
Cooking Light
TURKEY SANDWICHES
WITH CRANBERRY
RELISH
Cranberry relish
4 slices bread, toasted
6-ounces sliced roasted turkey
Salt and freshly ground pepper
8 scallions, green part only
4 romaine lettuce leaves
Spread two slices bread with
about 11/:I 1 /: tablespoons each of the
relish. Layer the turkey on the
relish and season with salt and
pepper. Top with scallions, ro
maine lettuce, and remaining
bread. Sandwiches can be refrig
erated up to three hours.
SPINACH, TURKEY SALAD
WITH CUCUMBER, FETA
DRESSING
1 cucumber, peeled, halved
lengthwise, seeded
'A cup plain yogurt
'A cup olive oil
1 tablespoon red wine vinegar
2 tablespoons chopped fresh
dill
'A teaspoon salt
Supper Tart is a wonderful way to use leftover turkey and mashed potatoes.
V* teaspoon fresh ground black
pepper
'A pound feta cheese, crumbled
3'/2 quarts spinach, stems re
moved, leaves washed well
l'/2 pounds cooked turkey, cut
into strips
2 cups quartered cherry toma
toes
In a blender or food processor,
combine 1 cucumber half, the yo
gurt, oil, vinegar, dill, 'A teaspoon
salt, and pepper. Blend or pro
cess until smooth. Chop the re
maining cucumber and add to
the blender or food processor
along with the feta. Pulse once or
twice just to combine.
In a large glass or stainless
steel bowl, combine spinach, tur
key, tomatoes, and remaining V*
teaspoon salt. Toss salad with
dressing. -
Variations: Use chopped fresh
oregano instead of dill. Add half
a cup of Greek olives.
BEST EVER TURKEY
AND RICE SOUP
Bones, trimmings from 1 tur
key
5 cups water
1 teaspoon salt
1 bay leaf
'A teaspoon poultry seasoning
'A teaspoon ground white pep
per
2 medium carrots, sliced
1 cup whole kernel com
1 cup chopped onion
1 stalk celery, sliced
'A cup uncooked rice
2 tablespoons chopped fresh
parsley
Combine turkey, water, salt,
bay leaf, poultry seasoning, and
pepper in Dutch oven or large
saucepan; bring to a boil. Lower
heat to simmer and cook, cov
ered, 3 to 4 hours. Remove bones;
cut off meat and return meat to
broth. Add carrots, com, onion,
celery, and rice to broth. Simmer,
covered, 30 minutes or until rice
and vegetables are tender. Gar
nish with parsley. Serves 4.
USA Rice Federation
GOURMET POTATOES
3 'A quarts peeled, cooked pota
toes, grated or mashed
3 cups White American cheese,
grated
Vi cup butter
'A teaspoon pepper
2 teaspoons salt
Heat milk. Add butter, pepper,
and salt. Pour over shredded or
mashed potatoes. Add cheese and
stir until mixed. Bake at 350 de
grees for 30 minutes or until
heated through. Serve with but
tered bread crumbs.
When preparing these gourmet
potatoes to serve the following
day, chill thoroughly as soon as
possible as they spoil easily.
Contributor writes that her
family sells lots of potatoes at
their produce stand and still have
six large bins left to sell during
winter months.
These can be made ahead and
served. You can also use leftover
mashed potatoes instead of grat
ed, omit salt and pepper, and
slightly reduce the amount of
milk and butter added, taking
into consideration what was
added to the original mashed po
tatoes.
Featured Recipe
The Thanksgiving feast is over. Although some people enjoy
warmed up leftovers, others want creative ways to serve leftov
ers that appear to be the first time served. Today’s selection
gives you many options.
Here is a recipe from the American Egg Board that uses both
mashed potatoes and turkey leftovers.
6 eggs, divided
Vi teaspoon onion salt
2 cups mashed potatoes, cooled slightly
1 cup thinly sliced leeks
2 tablespoons water
1 cup cooked turkey, cubed
Skim milk
1 tablespoon lemon juice
Dill sprigs, optional
Preheat oven to 375 degrees. In medium bowl, beat together 1
egg and onion salt. Add potatoes and blend well. Spread mix
ture over bottom and up sides of lightly greased 9-inch pie plate
or shallow baking dish.
In small covered saucepan over medium heat, cook leeks in
water until tender, stirring occasionally, 8-10 minutes. Put tur
key into measuring cup and fill with milk. Set aside. Stir turkey
into leeks. Spoon mixture over crust. Beat together remaining
eggs, lemon juice, and milk mixture. Carefully pour over leeks
and turkey.
Bake until puffed and knife inserted near center comes out
clean, about 30-40 minutes. Garnish with dill sprigs, if desired.
QUICK TURKEY DIVAN
4 cups leftover stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey
1 can condensed golden com
soup
1 cup shredded Cheddar
cheese
Vi cup milk
4-ounces sliced mushrooms
(optional)
Spoon leftover stuffing in
2-quart oblong baking dish. Ar
range broccoli and turkey over
stuffing. In small bowl, combine
soup, Vi cheese, milk, and mush
rooms; pour over broccoli and
turkey. Sprinkle remaining l A
cup cheese over soup mixture.
Bake at 350 degrees for 30
minutes or until hot. Makes
about 716 cups or 6 servings.
Ella Reilf
Ephrata
SUPPER TART