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What to do with the Leftovers 2 - Disk 130

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BLANQUETTE OF TURKEY        > Back to Top <

Think of a Blanquette as a "white stew." This is a great way to use up leftover turkey.

3 Tablespoons Butter
1 Onion, diced
2 Carrots, diced
2 stalks Celery, diced
3 Tablespoons Flour
4 cups Chicken broth
1 pound Turkey, cooked, large dice
2 Tablespoons Parsley, chopped
1/2 teaspoon Thyme
Salt and pepper to taste

Melt the butter in a heavy soup pot. Add the onions, carrots, and celery. Cook until just soft. Whisk in the flour and cook 5 minutes. Add the broth and stir until well mixed. Bring to just under a boil. Add the remaining ingredients, reduce the heat and simmer 45 minutes. Serve warm.     

Serves 6 to 8



BROCCOLI HAM TURNOVERS       > Back to Top <

2 cups broccoli florets
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup cubed fully cooked ham
1/2 cup sliced green onions
1 tablespoon minced fresh parsley
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Pastry for a double-crust pie
1 egg
1 tablespoon whipped cream

Place broccoli in a steamer basket over 1-inch of boiling water in a saucepan.  Cover and steam for 5 to 8 minutes or until crisp-tender.  Rinse in cold water; drain well.  In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper.  On a floured surface, roll out pastry; cut each in half.  Place 1-1/2 cups filling on one side of each half; flatten filling with a spoon. Combine egg and cream; brush some over pastry edges.   Fold pastry over filling.  Seal edges and prick tops with a fork.  Place on a baking sheet; brush with remaining egg mixture.  Bake at 400°F for 18 to 22 minutes or until golden brown.  Let stand 5 minutes before serving.  Yield:  4 servings.




2-1/2 cups diced cooked chicken or turkey
8 ounces uncooked linguine
2 cups broccoli flowerets
3 medium carrots, cut diagonally in 1/4-inch slices
1 can (10-3/4 ounces) reduced-fat and reduced-sodium condensed cream of chicken soup
2/3 cup low-fat milk
2 tablespoons Dijon Mustard
1/2 teaspoon dillweed
1/4 teaspoon pepper

In a large saucepan or Dutch oven, cook linguine according to package directions, omitting salt; add broccoli and carrots during last 5 minutes of cooking time. Drain; keep warm.  In same pan, whisk together soup, milk, mustard, dill and pepper, heat, stirring occasionally to boiling.  Stir in chicken and reserved pasta mixture; toss to mix.    

Yield:  4 servings



CHICKEN BAKE       > Back to Top <

3 pounds chicken cooked - deboned- chopped
1 large bell pepper - diced
1 large onion - diced
2 stalks of celery - diced
1 stick butter or margarine
1 can sliced water chestnuts
1 large can sliced mushrooms
1 (10-ounce) can Rotel
2 pounds Velveeta cheese
1 (
7-ounce) package vermicelli

Cook and season chicken - save broth to cook vermicelli.  OR use leftover chicken and turkey and a can of chicken broth.  Sauté pepper, onion and celery in butter or margarine.  Melt cheese & Rotel together - Add all ingredients to drained vermicelli in a baking dish. Heat at 350°F for 30 minutes or until heated.  If freezing, then Heat for 1  to 1-1/2 hours.



CHICKEN IN A HAYSTACK       > Back to Top <

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken or turkey
1/2 cup water
Hot cooked rice

Cooked peas, raisins, pineapple tidbits, shredded cheddar cheese sliced ripe olives, chow mein noodles and/or mandarin oranges

In a microwave-safe bowl, combine soup, chicken and water; mix well.  Cover and microwave on high for 3 to 5 minutes or until heated through. Serve over rice.  Top with toppings of your choice.   

Yield:  4 to 6 servings.



CHICKEN N BISCUITS           > Back to Top <

1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups skim milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frouncesen mixed vegetables
2 cups cubed cooked chicken or turkey
2 tablespoons grated Parmesan cheese

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup skim milk
3 tablespoons vegetable oil
1 tablespoon minced fresh parsley

In a saucepan, sauté onion in oil until tender.  Stir in flour, basil, thyme and pepper until blended.  Gradually stir in milk and Worcestershire sauce until smooth.  Bring to a boil; boil & stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.   

Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients. just until combined.  Transfer hot chicken mixture to a greased 2-1/2-quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.  bake, uncovered, at 375°F for 30 to 40 minutes or until biscuits are lightly browned. 

Yield:  8 servings.



CHICKEN PARMESAN RING         > Back to Top <

1 pound chicken or turkey cut into 1-inch cubes
1 Tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian herbs
1 cup spaghetti sauce
1 pound shredded mozzarella
1/4 cup grated Parmesan
2 cans low-fat Crescent Rolls

Preheat oven to 350°F.

In large bowl mix together chicken and remaining ingredients except rolls. Set aside. Open one can crescent rolls. Place crescent roll triangles on pizza stone to form a ring. Allow a circle of empty space in center and then place short side of triangle toward inside while the point faces out. Place them so that they resemble sun-rays. 

Then take second can and repeat, placing triangles between the first set. (Boy I hope that made sense). Take the filling mixture and make mounds of it on the pastry ring around the circle. Take each of the second set of triangles and pull them back over the filling to form a case. Repeat with the first set. Bake in preheated oven for 25 minutes or until pastry is golden brown.



CHICKEN PIZZA MEXICANA        > Back to Top <

2 cups shredded taco-seasoned cheese (8 ounces.)
1 package (16 ounces.) Italian bread shell or ready-to-serve Pizza crust (12-14 inches in diameter)
1-1/2 cups chopped cooked chicken
2 roma (plum) tomatoes, thinly sliced
1 small jalapeno chili, seeded and finely chopped.

Heat coals or gas grill.  Sprinkle cheese evenly over bread shell.   Top with remaining ingredients.

Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted.   (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)   

Makes 4 servings.



CHICKEN POT PIE 1        > Back to Top <

1 recipe pastry for a 9-inch double crust pie
4 chicken breasts
1/2 cup chopped onion
1 teaspoon poultry seasoning
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup mushrooms, sliced
 salt and pepper to taste

Preheat oven to 350°F (175°C). Lightly grease and flour a 2 quart casserole dish.  Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.

In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.  Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.

Bake in preheated oven for 50 minutes, until pastry is golden brown.   

Makes 1 casserole 


CHICKEN POT PIE 2      > Back to Top <

Pillsbury Ready Made Pie Crusts (2 per box)
1 large can chicken (or 2 skinless, boneless breasts cooked & shredded)
1 (12-ounce) can of mixed vegetables, drained (smaller or larger will also work)
1 can Cream of Mushroom soup
3/4 Cup of milk
1 Tablespoon dried parsley
Salt & Pepper to taste

Take the pie crusts out of the box and let come to room temperature.  Set the oven to the suggested temperature on the pie crust box for a two crust pie.   Mix the remaining ingredients together in a bowl.  After the pie crusts are more pliable, put the first crust in a deep pie plate.  

Pour the soup mixture in and cover with the second crust.  You can use a fork to crimp the edges and remove the excess, but I use my thumbs instead to flute the edges which utilizes most of the overhang.  Since the ingredients are already cooked, you only need to cook this as long as it takes to heat the inside and brown the crust.  My oven takes about 35 to 40 minutes.



CHICKEN QUESADILLAS        > Back to Top <

2-1/2 cups shredded cooked chicken or turkey
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8-inch)
1/4 cup butter or margarine, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and guacamole

In a skillet, combine the first six ingredients.  Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.  Brush one side of tortillas with butter.  Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.  Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese.  Place on a lightly greased baking sheet.  Bake at 475°F for 10 minutes or until crisp and golden brown.  Cut into wedges; serve with sour cream and guacamole.  

Yield:  6 servings



CHICKETTI        > Back to Top <

1/2 cup finely chopped onion
1 clove garlic, minced
1 (4 ounces) can sliced mushrooms, drained, reserving liquid
4 Tablespoons butter or margarine
4 Tablespoons flour
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cups chicken broth
2 cups diced cooked chicken or turkey
1 (16-ounces) diced tomatoes, undrained
1 cup shredded sharp cheese
1 Tablespoons salt
3 quarts boiling water
8 ounces spaghetti
1/2 cup buttered breadcrumbs

Sauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 teaspoon salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 Tablespoons salt to rapidly boiling water. (One Tablespoon oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered breadcrumbs. Bake at 375°F about 25 minutes or until nicely browned.  

Yield:  6 servings.



CREAMY CHICKEN AND RICE       > Back to Top <

4 Cups cooked rice
1/2 Cup butter or margarine, divided
1/4 Cup all-purpose flour
2 Cups milk
2 teaspoon chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 Cups cooked chicken or turkey
12 ounces. process American cheese, cubed
2 Cups (16 ounces.) sour cream
1-1/4 Cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3 quarts or 13 x 9 x 2-inch baking dish; set aside.  In a saucepan, melt 1/4 Cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted.  Pour over rice.   Melt the remaining butter; toss with cracker crumbs.  Sprinkle over casserole.  Bake, uncovered, at 425°F for 10 to 15 minutes or until heated through.  

Yield: 6-8 servings.




1 (6-ounce) package stuffing mix, PLUS ingredients to prepare mix **
1 (2.8-ounce) can French fried onions
1 (10-ounce) package frozen broccoli spears, thawed and drained
1 (1-1/8-ounce) package cheese sauce mix
1-1/4 cups milk
1/2 cup sour cream
2 cups (10-ounce) cubed cooked turkey or chicken

** Three cups leftover stuffing may be substituted for stuffing mix. If stuffing is dry, stir in water, 1 tablespoon at a time until moist but not wet.

Preheat oven to 350°F. In a medium saucepan, prepare stuffing mix according to package directions. Stir in 1/2 can French fried onions. Spread stuffing over the bottom of a greased 9-inch round baking dish.

Arrange broccoli spears over stuffing with florets around the edge of the dish. In a medium saucepan, prepare cheese sauce mix according to package directions using 1-1/4 cups milk. Remove from heat. Stir in sour cream and turkey. Pour turkey mixture over broccoli stalks. Bake, covered at 350* F for 30 minutes or until heated through. Sprinkle remaining onions over the turkey and bake uncovered 5 minutes longer or until onions are golden. 

Makes 4 to 6 servings.




2 packages (3 ounces each) cream cheese, softened
4 tablespoons butter or margarine, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing croutons

In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until smooth.  Stir in the chicken.  Unroll crescent roll dough and separate into eight rectangles; press perforations together.  

Spoon about 1/2 cup chicken mixture onto the center of each rectangle.  Bring edges up to the center and pinch to seal.  Brush with remaining butter.  Sprinkle with crushed croutons, lightly pressing down.  Transfer to two ungreased baking sheets.  

Cover one baking sheet and freeze until firm; transfer squared to a covered container.  May be frozen for up to 2 months.  Bake remaining squares at 350°F for 20 to 25 minutes or until golden brown. 

Yield:  8 servings

To use frozen squares:  Thaw in the refrigerator and bake as directed above.



EASY CHICKEN POT PIE       > Back to Top <

2 cups chopped cooked chicken or turkey
1/4 cup butter or margarine
1/2 teaspoon salt
2 cups chicken broth (can be bouillon)
1/4 cup plain flour
1/4 teaspoon pepper
2/3 cup milk
1 can (small) niblets corn, drained
1 can (small) green beans
1 can cream of potato soup
1 Pillsbury All Ready Piecrust

Melt butter, add flour and seasonings.  Let bubble.  Add liquids, then cook slowly until thickened.   Add chicken, vegetables, and potato soup.  Pour into pastry lined pan then top with rest of pastry.  Make slits and pinch edges.  Bake at 425°F for about 35 minutes.



EASY TURKEY & BISCUITS       > Back to Top <

1 can Cream of Celery or 98% Fat Free Cream of Celery Soup
1 can Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked turkey or chicken
1 package (7-1/2 or 10-ounce) refrigerated buttermilk biscuits (10)

* Use a combination of broccoli flowerets, cauliflower flowerets and carrots.

Mix soups, milk, thyme, pepper, vegetables and turkey in a 3-quart shallow baking dish. Bade at 400°F. for 15 minutes. Stir Top with biscuits. Bake 15 min. or until biscuits are golden. 

Serves 5.


HAM & CHEESE PIE        > Back to Top <

1 cup diced, cooked ham
5 bacon strips, cooked and crumbled
3 tablespoons chopped onion
1 cup milk
3 eggs
3/4 cup shredded Swiss cheese
3/4 cup shredded sharp cheese
3 tablespoons green pepper, chopped
1/3 cup biscuit mix
1/4 teaspoon salt

In a greased 10-inch quiche dish or pie plate, layer ham, Swiss cheese, bacon, cheddar cheese, onion, and green pepper.  Place the remaining ingredients in a blender and blend for 35 to 45 seconds.  

Pour over ingredients in the dish or pan.  Do not stir.  Bake uncovered at 350°F for 30 to 35   minutes or until set and lightly browned.  Let stand 5 minutes before cutting. This may also be baked in muffin or mini-muffin pans.



HAM & TURKEY PIE         > Back to Top <
1 (10-3/4-ounce) condensed cream of mushroom soup
1/8 Teaspoon marjoram
1/8 Teaspoon thyme
1/4 Cup onion, chopped
1/2 Cup celery, chopped
1 (2-1/2-ounce) mushrooms, drained
1 Cup cooked ham, diced
1 Cup cooked turkey, diced
1 (10-ounce) package frozen peas, thawed
1 (8-ounce) package refrigerator biscuits
melted butter
1 Tablespoon sesame seeds

In large bowl, combine soup with marjoram, thyme, onion, celery, mushrooms, ham, turkey, and peas. Pour into slow-cooking pot. Cover and cook on low for 5 to 6 hours. Spoon into shallow baking dish. Arrange biscuits on top; brush with melted butter; sprinkle with sesame seeds. Bake in 350°F oven for 20 to 25 minutes or until biscuits are brown.



HAM & TURKEY SPAGHETTI     > Back to Top <

1 (8-ounce) package thin spaghetti, uncooked
2 Tablespoons butter or margarine
6 green onions, sliced
1-1/2 cups sliced fresh mushrooms
1-1/2 cups chopped cooked ham
1-1/2 cups chopped cooked turkey (or chicken)
1 (12-ounce) carton nonfat cottage cheese
1 (8-ounce) carton reduced fat sour cream
2 Tablespoons milk
1/4 teaspoon salt
1/4 teaspoon celery salt
1/4 to 1/2 teaspoon ground black pepper
1 cup shredded reduced fat sharp Cheddar cheese

Cook spaghetti according to package directions; drain and set aside. Melt butter in a skillet over medium-high heat; add green onions and mushrooms, and cook, stirring constantly, until crisp-tender. Add ham and turkey; toss gently. Set mixture aside. Combine cottage cheese, sour cream, milk, celery salt, and ground black pepper in a large bowl; add spaghetti and meat mixture. Toss gently. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350°F for 45 minutes. Uncover; sprinkle with shredded cheese. Bake 5 additional minutes.  

Yield: 8 servings.



HAM POTATO SCALLOP        > Back to Top <

1 package (5 ounces) scalloped potatoes
2 cups boiling water
2 tablespoons butter or margarine
3/4 cup milk
2 cups cubed fully cooked ham
1 package (10 ounces) frozen cut green beans
1 cup (4 ounces) shredded cheddar cheese

In a ungreased 1-1/2-quart baking dish, combine potatoes with sauce mix, boiling water and butter.  Stir in milk, ham and beans.  Bake, uncovered at 400°F for 35 minutes or until the potatoes are tender, stirring occasionally.  Sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand 5 minutes before serving. 

Yield:  4 servings.




1 fully cooked ham slice (1 to 1-1/4 pounds) cut 1/2-inch thick **
1 tablespoon butter
1 (8-ounce) can pineapple slices undrained
1/4 cup Heinz (r) 57 sauce
2 tablespoons honey
1 tablespoon prepared mustard
1-1/2 teaspoon cornstarch
Dash ground allspice

** A 1-pound piece of Canadian bacon, cut into 4 slices, may be substituted.

Cut ham into 4 serving portions. In a large skillet, cook ham in butter for 3 to 4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving juice. In a small bowl, combine juice, Heinz 57 sauce, honey, mustard, cornstarch and allspice. Remove ham from the skillet and keep warm. Pour the sauce mixture into the skillet and cook until thickened. Return ham to the skillet. Top each ham portion with a pineapple slice and spoon sauce over, heat through.  

Makes 4 servings.



HAWAIIAN HAM SKILLET       > Back to Top <

1 can (20 ounces) unsweetened pineapple tidbits
1 pound fully cooked ham, jullienned
1/4 cup packed brown sugar
3 tablespoons cornstarch
1-1/2 cups cold water
2 tablespoons vinegar
4 teaspoons prepared mustard
2 medium green peppers, julienned
Hot cooked rice

Drain pineapple, reserving juice; set aside.  In a skillet, stir-fry until golden.  In a bowl, combine brown sugar and cornstarch.  Stir in water, vinegar, mustard and pineapple juice until blended.  Add to the ham; bring to a boil.  reduce heat; cook and stir for 2 minutes or until thickened and bubbly.  Add green pepper and pineapple; simmer for 5 to 8 minutes.  Serve over rice.  

Yield:   6 servings

Nutritional Analysis: One serving (prepared with reduced-sodium ham and artificial sweetener equivalent to 1/4 cup sugar; calculated without rice) equals 171 calories, 781 mg sodium, 40 mg cholesterol, 16 gm carbohydrate, 17 gm protein, 5 gm fat, 2 gm fiber.  Diabetic Exchanges:  2 lean meat, 1 fruit.




2 cups chopped cooked turkey
1 package (10 ounces) frouncesen tiny peas
1 cup shredded sharp Cheddar cheese
1 cup diced celery
1/2 cup soft breadcrumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup mayonnaise
3 dashes hot sauce
1 can (8 ounces) crescent dinner rolls
2 teaspoon sesame seeds

Combine first 10 ingredients; mix well. Spoon into a 12 x 8 x 2-inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of casserole. Sprinkle with sesame seeds. Bake at 350°F for 35 minutes.  

Serves 6.



MANDARIN CHICKEN SALAD        > Back to Top <

3 cups diced cooked chicken or turkey
1 cup diced celery
2 teaspoons lemon juice
1 teaspoon minced onion
1/2 teaspoon salt
1/3 cup mayonnaise
1 cup seedless grapes
1 can (11 ounces) mandarin oranges
1 package (12 ounces) slivered almonds, toasted

Combine first 5 ingredients; stir, cover and chill.  While cold add mayonnaise, grapes, oranges, and almonds.  Toss and serve on lettuce.



MANHATTAN TURKEY A LA KING       > Back to Top <

8 ounces  egg noodles, wide, uncooked
1 pound  boneless turkey breast, cut into strips
1 tablespoon  vegetable oil
1 (14-1/2-ounce) can  diced tomatoes, undrained
1 (10-3/4-ounce) can  condensed cream of celery soup
1 medium  onion, chopped
2 stalks  celery, sliced
1 cup  mushrooms, sliced

Cook noodles according to package directions; drain. Meanwhile, brown turkey in hot oil in large skillet over medium-high heat. Season with salt and pepper if desired. Add all remaining ingredients except noodles; cover. Cook 5 minutes. Remove cover; cook 5 minutes more or until thickened, stirring occasionally. Prepare wide egg noodle according to package directions. Serve turkey mixture over hot noodles.  

Yield: 6 servings.



MINI TURKEY PIZZAS        > Back to Top <

2 cups Bisquick baking mix
1/2 cup cold water

Stir Bisquick and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into 15 x 9-inch rectangle. Cut into 3-inch squares. Pinch edges of squares to form rims. (I don't know why we made them 3-inch squares, it was just arbitrary.)

Spread each square with a sauce, add turkey pieces, and top with cheese.

Bake on ungreased baking sheet approximately 10 to 12 minutes, or until cheese is melted and browned.

Everyone makes their own pizzas, using their favorite sauce and cheese. My favorite is Grey Poupon and Swiss cheese. My daughter likes ketchup and Velveeta. My wife puts thousand island dressing and sauerkraut with Swiss cheese (sort of a Reuben). Just use your imagination. And, of course, those without imagination can use pizza sauce and mozzarella cheese. And it's fun. My grown kids now make the mini pizzas for football parties, New Years, etc.



ORIENTAL CHICKEN BAKE         > Back to Top <
1 can Cream of Celery  or 98% Fat Free Cream of Celery Soup
1/3 cup water
2 tbsp. soy sauce
2 green onions, sliced
1 can (about 16 ounces) mixed vegetables, drained
2 cups cubed cooked chicken or turkey
2 cups hot cooked rice
1/2 cup French's French Fried Onions

Mix soup, water, soy, green onions, vegetables, chicken and rice in 2-quart casserole. Bake at 350°F. for 25 minutes or until hot.  Stir. Top with French fried onions. Bake 5 minutes more or until onions are golden. 

Serves 4.



PORK (OR TURKEY) CHOW MEIN        > Back to Top <

2/3 cup uncooked instant rice
2 tablespoons butter or margarine
1/2 teaspoon salt
1 large onion, chopped
2 celery ribs, sliced
1 medium green pepper, chopped
1 teaspoon chicken bouillon granules
1-1/2 cups boiling water
1 cup cubed cooked pork roast or turkey
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soy sauce
Chow mein noodles

In a skillet, sauté rice in butter and salt until golden.  Add the onion, celery and green pepper; cook until crisp-tender.  Dissolve bouillon in boiling water; add to the rice mixture.  Add pork; bring to a boil.  Reduce heat; cover and cook for 5 minutes or until the rice is tender.  Combine cornstarch, cold water and soy sauce until smooth; add to the skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over chow mein noodles.  

Yield:  3 servings.



QUICK CHICKEN AND PASTA  1     > Back to Top <

2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frouncesen small peas
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 Tablespoons grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in a saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well.  

Yield:  2 servings.



QUICK CHICKEN AND PASTA 2       > Back to Top <

2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frouncesen small peas
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 Tablespoons grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in a saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well.  

Yield:  2 servings.



ROAST PORK SOUP       > Back to Top <

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Minced fresh basil

In a soup kettle or Dutch oven, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender.  Sprinkle with basil.  

Yield:  9 servings

Nutritional Analysis:  One 1-cup serving (prepared with no-salt-added tomatoes and without salt) equals 192 calories, 236 mg sodium, 29 mg cholesterol, 22 gm carbohydrate, 16 gm protein, 5 gm fat, 4 gm fiber.   Diabetic Exchanges:  1 starch, 1 meat, 1 vegetable.



ROASTED POTATO & TURKEY SALAD        > Back to Top <

Roast the potatoes and whisk the dressing ahead, then arrange the salad before serving.

12 tiny new potatoes (about 1 pound)
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
2 Tablespoon Dijon-style mustard
4 cloves garlic, minced
1/2 teaspoon pepper
1 pound fully cooked turkey, cut into strips (3 cups)
4 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings
1/4 cup snipped Italian parsley
6 cups torn mixed greens, such as romaine, spinach or leaf lettuce

Scrub potatoes; prick 2 or 3 times with a fork. Place potatoes in a shallow baking pan; drizzle with the 2 tablespoons olive oil. Sprinkle with salt and first 1/2 teaspoon pepper. Bake in a 400°F oven about 45 minutes or until potatoes are tender, stirring twice. Cool completely. Cut cooled potatoes into quarters.

For dressing, in a small bowl whisk together 1/3 cup olive oil, mustard, garlic, and 1/2 teaspoon pepper.

In a large bowl combine potatoes, turkey, bacon, onion, and parsley. Add dressing; toss gently to coat. Arrange greens on salad plates; spoon turkey mixture atop. Makes 6 main-dish servings.

Make Ahead Tip: Bake potatoes up to 24 hours in advance. Cut chilled potatoes into quarters. Prepare dressing up to 24 hours in advance; cover and chill.




4 cups fresh spinach, cleaned and stemmed
1 red onion, sliced thinly
8 ounces cooked turkey, julienned
2 cups canned winekraut, drained
3 hard-cooked eggs, sliced
1 cup sliced fresh mushrooms (generous 3 ounces)
1 cup shredded muenster cheese (4 ounces)
1/2 cup coarsely chopped pecans
1/2 cup mandarin oranges, drained

6 slices bacon
1 tablespoon honey
1/4 cup red wine vinegar
Salt and pepper to taste 
3/4 cup sour cream
1 teaspoon celery seeds
3 green onions, sliced
2 tablespoons sesame seeds

To make salad: Toss spinach, red onion, turkey, wine kraut, hard-cooked eggs, mushrooms, muenster cheese, pecans and mandarin oranges together and chill until serving time.

To make dressing: In a skillet, fry the bacon until crisp. Remove from pan, crumble and set aside. Pour off all but 3 tablespoons of the bacon grease.

Off the heat, whisk into the bacon fat the honey, vinegar, salt, pepper, sour cream, celery seeds, green onions and sesame seeds.

Pour the dressing over the salad and top with the reserved crumbled bacon.  

Makes 4 servings



1 can (10-3/4 ounces) Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/8 teaspoon pepper
2 cups cubed cooked turkey or chicken
1 can (about 8 ounces) whole kernel corn, drained
1 can (about 11-1/2 ounces) refrigerated cornbread twists

Preheat oven to 425°F.

Mix soup, pepper, turkey and corn in saucepan and heat through.  Pour into 9-inch pie plate. Separate cornbread into 8 pieces along perforations.  (Do not unroll dough.)  Top hot turkey mixture.  Bake 15 minutes or until cornbread is done.  

Serves 4.


STUFFED PASTA SHELLS        > Back to Top <

2 cups finely chopped cooked ham or turkey
1 cup ricotta cheese
1/2 cup salad dressing (or mayonnaise)
1/4 cup chopped red onion
18 jumbo pasta shells, cooked and drained
2 tablespoons cold water
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons chopped parsley
1 tablespoon margarine, melted

Combine ham, ricotta cheese, salad dressing and onions. Mix lightly. Fill shells with ham mixture. Place, filled side up, in a shallow baking dish. Add 2 tablespoons cold water to the dish, cover with foil.

Bake at 350°F for 30 minutes or until thoroughly heated.

Combine Parmesan cheese, bread crumbs, parsley and margarine. Sprinkle over shells, continue baking uncovered for 5 minutes.  

Serves 6.



SWEET 'N SOUR TURKEY         > Back to Top <

2 eggs
1 cup milk
1-1/2 cups self-rising flour
cooked turkey

1-1/2 cups sugar
1 cup apple cider vinegar
cornstarch to thicken
warm water

Mix together eggs, milk and flour.   Dip meat into and then place in hot grease.  Cook until batter coating browns.  

For sauce heat on stove sugar and vinegar.  Place a little cornstarch in warm water and then place in pan.  Add until you get the thickness you desire.  Red food coloring may be added to give it color.



TASTY TURKEY POT PIE        > Back to Top <

1/2 cup salad dressing or mayonnaise
2 tablespoons flour
1 teaspoon instant chicken bouillon
1/8 teaspoon pepper
3/4 cup milk
1-1/2 cups chopped cooked turkey (or chicken)
1 (10-ounce) package frozen mixed vegetables, thawed, drained
1 (4-ounce) can refrigerated crescent rolls

Combine salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add milk.

Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables. Heat thoroughly, stirring occasionally.

Spoon into 8-inch square baking dish. Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side-by-side to form a square. Press edges together to form a seam. Cover turkey mixture with dough.

Bake at 375°F for 15 to 20 minutes or until browned.  

Makes 4 to 6 servings. 

** Variations **

Combine 1 egg, beaten, and 1 tablespoon cold water, mixing until well blended. Brush dough with egg mixture just before baking.

Substitute one chicken bouillon cube for instant chicken bouillon.

Substitute a 10 x 6-inch baking dish for the 8-inch square baking dish.

Substitute a 12 x 8-inch baking dish for the 8-inch square baking dish.

Double all ingredients. Assemble recipe as directed, using three dough rectangles to form top crust. Decorate crust with cut-outs from the remaining rectangle. Bake as directed.



TERRIFIC TURKEY PIE       > Back to Top <

1/4 cup butter or margarine
1/4 cup flour
1 envelope onion soup mix
2 cups water
2 cups cut-up cooked turkey
1 package frozen mixed vegetables, thawed
1-1/2 cups shredded Swiss cheese
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon garlic powder
5 cups hot mashed potatoes

Preheat oven to 375°F. In large saucepan, melt butter and cook flour over medium-low heat, stirring constantly, 5 minutes or until golden. Stir in onion soup mix and water. Bring to boil, then simmer 15 minutes, or until thick. Stir in turkey, vegetables, 1 cup of cheese and other seasonings. Pour into lightly greased 2-quart baking dish; top with mashed potatoes, then remaining cheese. Bake 30 minutes or until bubbling.



TETRAZZINI CREPES      > Back to Top <

12 crepes (recipe below)
1 (4 ounce) can mushrooms, drained or 5 ounces fresh
4 Tablespoons butter or margarine
1/3 cup all purpose-flour
1-1/4 cups chicken broth
3/4 cup light cream
1/2 cup sharp Cheddar cheese, shredded
2 cups cooked chicken or turkey, cubed
2 Tablespoons pitted ripe olives, chopped
2 Tablespoons fresh parsley, snipped (optional)

Brown mushrooms in butter, remove and set aside. Stir flour into butter in pan, add chicken broth and cream. Cooking and stirring until mixture is thickened. Add cheese and stir until cheese melts. Set aside.  Combine chicken, olives, mushrooms, and 1 cup of the cheese sauce. Spoon about 1/4 cup of the filling onto the unbrowned side of the crepe; roll up. Place crepes seam side up in a large baking dish, pour remaining sauce over the crepes. Bake uncovered at 375°F about 25 minutes, or until heated
through. Sprinkle with parsley if desired.

Serves 6

1 cup all-purpose flour
1-1/2 cups milk
2 eggs
1 tablespoon oil
1/4 teaspoon salt

Combine flour, milk, eggs, oil and salt; beat until blended. Heat a small amount of shortening or oil in a small (6-inch)  skillet. Spoon in about 2 tablespoons of the batter, lift and tilt the pan to spread the batter out over the entire bottom of the pan. Brown on one side only, remove and fill as desired. Repeat with remaining batter. 

Makes 12 servings.



TURKEY & BROCCOLI ALFREDO        > Back to Top <

1/2 package linguine (8 ounces)*
1 cup fresh or frozen broccoli flowerets
1 can (10-3/4 ounces) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
2 cups cubed cooked turkey or chicken

*Or substitute spaghetti for linguine.

Cook linguine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. Mix soup, milk, cheese and pepper in skillet. Add turkey and linguine mixture and heat through. Serve with additional Parmesan cheese. 

Serves 4.


TURKEY AND GRAVY         > Back to Top <

Prepare a package of brown gravy mix, like French's or McCormick's. Add turkey and frozen peas. Serve over rice. Over the years we have added pearl onions, and a "glug"  of sherry wine, for more adult tastes.


TURKEY AND STUFFING BAKE          > Back to Top <

1-1/4 cups boiling water
4 tbsp. butter or margarine, melted
4 cups Pepperidge Farm Herb Seasoned Stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 can (10-3/4 ounces) Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

Mix water and butter. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Top with broccoli and turkey. Mix soup and milk and pour overall. Sprinkle with cheese. Bake at 350°F. for 30 minutes or until hot. 

Serves 6.


TURKEY CACCIATORE         > Back to Top <

2-1/2 to 3 pounds cooked turkey, cut into small pieces
2 Tablespoons vegetable oil
1 medium onion (thinly sliced and separated into rings)
1/2 cup chopped green pepper
2 cloves garlic (minced)
1 can (16 ounces) whole tomatoes (undrained)
1 can (8 ounces) tomato sauce
1 can (4 ounces) sliced mushrooms (drained)
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper

Heat vegetable oil in a large skillet. Add onion green pepper and garlic to skillet. Sauté over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt, oregano and pepper, stirring to break apart tomatoes. Place turkey pieces on top of tomato mixture. Cover. Reduce heat. Simmer 10 to 15 minutes, until everything is hot. Serve with noodles.



TURKEY CASSEROLE         > Back to Top <

8 to 10 slices Turkey or pieces of turkey, enough to cover the dish
2 (10- 3/4 ounce) cans Cream of Chicken or Cream of Celery soup 
1-1/2 Cup Bread crumbs
1/4 Cup Chicken stock or water
about 4 Cup Dressing, enough to cover bottom of dish

Grease a 8 x 9-inch casserole dish.  You can use butter or Pam type spray.

Moisten dressing with either water or chicken stock, spread over entire bottom of casserole dish.  Gently spread 1 can of soup on top of dressing.  Add turkey slices, spread the rest of the soup on top of the turkey, cover with bread crumbs.

Bake in 350°F (180°C) degree oven for 1 hour, to heat through.

Serve with other wonderful thanksgiving leftovers. Makes approx. 8 to 10 servings, depending on the size of serving.



TURKEY NOODLE SOUP         > Back to Top <

2 cans Condensed Chicken Broth
1 cup water
Generous dash pepper
1 medium carrot, sliced
1 stalk celery, sliced
1 cup cubed cooked turkey or chicken
1/2 cup uncooked medium egg noodles

Mix broth, water, pepper, carrot, and celery in saucepan. Heat to a boil.
Stir in turkey and noodles. Cook over medium heat 10 min. or until noodles are done. 

Serves 4.


TURKEY PASTA BAKE      > Back to Top <

2 Cups uncooked mixed vegetable rotini pasta
1 Tablespoon margarine
1 Tablespoon flour
1/4 Teaspoon salt
1/8 Teaspoon pepper
1-1/3 Cups skim milk
2 Cups cubed cooked turkey
1 Cup shredded Swiss cheese divided
Vegetable cooking spray

Cook pasta according to package directions; drain. In 2-quart saucepan over medium heat, melt margarine. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add turkey, 3/4  cup cheese and pasta to sauce. 

Pour mixture into an 8 x 8-inch baking dish sprayed with non-stick vegetable spray. Sprinkle with 1/4 cup cheese. Bake at 350°F for 30 minutes or until cheese is  bubbly. To serve, cut into squares.

If desired, substitute elbow macaroni, rotelle, small   shells or ziti for rotini. 

Makes 4 Servings.



TURKEY PASTA RONI        > Back to Top <

1 box any style Pasta Roni
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
1/2 pound cooked turkey, cubed
1 package  (16 ounces) frozen mixed vegetables - fiesta style
1 cup sour cream

Melt the butter in a large pot.   Add the onions and garlic and cook until  tender.  Add the turkey, the amount of water called for on the box of Pasta Roni, and the bag of  mixed vegetables.  Cook on medium heat until the vegetables are almost done; about 10 to 15 minutes.  Add the seasoning package and stir well.  Add the pasta, stir; cook, uncovered for 6 to 7 minutes.  Remove from heat.   Stir in the sour cream.  Serve immediately. 

Yield:  4 servings



TURKEY POT PIE 1         > Back to Top <

1 leek (white part, thinly sliced)
1 Tablespoon chopped garlic
1 Tablespoon flour
12 ounces evaporated skim milk
1/4 teaspoon pepper
1 teaspoon dried tarragon
1 pound cubed cooked turkey
3 small red potatoes (cubed)
1 small sweet potato (cubed)
2 small parsnips (thinly sliced)
1/2 cup frozen crinkle-cut carrots (thawed)
1 cup biscuit mix
1/4 cup skim milk
1 teaspoon dried tarragon

Preheat oven to 350°F. Coat a large skillet with non-stick spray and place over medium heat. Add leek and garlic; cook 4 minutes. 

Stir in flour; cook, stirring, 30 seconds.  Whisk in evaporated skim milk; cook, stirring, for 3 to 5 minutes, or until slightly thickened.  Add pepper, 1 tsp. dried tarragon, turkey, red potatoes, sweet potato, parsnips, and carrots.

Transfer to a 2-quart casserole. Cover and bake 30 minutes.

In small bowl, combine biscuit mix, skim milk, and1 tsp. dried tarragon. Drop by spoonfuls on top of filling.  Bake 10 to 15 minutes more, or until biscuits brown.



TURKEY POT PIE 2          > Back to Top <
2-1/2 Tablespoons Butter
2 Tablespoons Onion, diced
1 stalk Celery, diced
1 Carrot, peeled and diced
1/4 cup Flour
1 cup Chicken broth
3/4 cup Milk
1/4 cup Peas, frozen
1-1/4 cup Turkey, cooked and diced
2 Deep-dish pie shells, frozen
1 Egg

Pre-heat the oven to 400°F. Melt the butter in a heavy skillet. Add the onion, celery, and carrot. Cook until just soft. Whisk in the flour and cook for 3 minutes, stirring constantly. Add the broth and milk. Simmer for 20 minutes, stirring frequently. Add the peas and turkey. Defrost the pie shells. Place one on a cookie sheet. Fill with the turkey mixture. Invert the other shell over the pie to form a top crust. Pinch the edges. Lightly whip the egg. Brush around the pinched edge to seal. Brush the top with the remaining egg. Bake at 400°F for 20 to 25 minutes or until lightly browned. Allow to set 5minutes before slicing.  

Serves 4 to 6



TURKEY POT PIE 3         > Back to Top <

1 small onion
2 to 4 celery stalks
leftover turkey or small turkey breast cooked and cubed
2 cans mixed vegetables, drained
3 to 4 jars (12 ounces) Heinz Turkey Gravy
salt and pepper, to taste
1 box Betty Crocker pie crust mix

Chop and steam onion and celery until tender.  Drain liquid.   Prepare pie crust according to box directions for a 2 crust pie.  Place one crust in deep pie plate, press edges to pie plate edges.  

In large bowl combine turkey, vegetables, gravy, celery, onion, salt and pepper.  Pour into pie plate.  Top with second crust, press the two crusts edges together to form a seal.  

Bake at 350°F until crust is brown, about 35 to 45 minutes.  This recipe is easily adapted for a larger group.  Make in a large cake pan, use enough crust to cover bottom and top (3 to 4 boxes).  

Then triple all the other ingredients.  If you use another crust recipe, make sure it is a non-sweet crust.  This recipe also works great to put together on Saturday night, then bake on timer for an after church lunch.



TURKEY STEW       > Back to Top <

3 Tablespoons butter or margarine
2 onions, chopped
1 cup celery, chopped
1 (48-ounce) can tomatoes, chopped
2 (24-ounce) cans whole kernel corn, drained
3 lbs potatoes, peeled and diced
2 cups chicken or turkey broth
4 cups cooked turkey, cut up
1/4 teaspoon paprika
1/4 teaspoon curry powder
salt and pepper to taste

Sauté onions and celery in butter. Add remaining ingredients cover and simmer 2 hours.

Great with cornbread!



TURKEY TETRAZZINI           > Back to Top <

4-1/2 ounces angel hair pasta
2 carrots, shredded
1/4 cup butter or margarine
1 garlic clove, minced
1 onion, chopped
3 tablespoons cornstarch
1-1/2 cups nonfat chicken broth
1-1/2 cups evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
16 ounces turkey, cooked and cubed
1-1/2 ounces nonfat Parmesan cheese

Cook carrots and pasta together; drain. In large saucepan, melt butter; sauté garlic and onion. Dissolve cornstarch in broth; whisk into butter mix. Whisk until smooth; add milk and cook and stir as for white sauce. Add remaining ingredients, including pasta and carrots, except cheese. Pour into sprayed 11 x 7 pan; top with Parmesan and sprinkle with paprika. Bake in 350°F for 25 to 30 minutes.



TURKEY TETRAZZINI 2           > Back to Top <

1 package (7 ounces) spaghetti
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (10-3/4 ounces) condensed cream of chicken soup
3/4 cup milk
2 tablespoons dry white wine (or chicken broth)
2 cups cut up cooked chicken or turkey
1 cup slices ripe olives
1/2 cup slivered almonds
1 cup (4 ounces) shredded Cheddar cheese

Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Heat oven to 350°F. Mix soups, ¾ cup milk and wine or broth in a 2 quart casserole dish. Stir in spaghetti, turkey, olives and almonds until evenly coated and sprinkle with cheese. Bake uncovered for 25 to 30 minutes or until hot and bubbly.  

Yield: 6 Servings (1 cup each)




1 can (10-3/4 ounces) Condensed Cream of Mushroom Soup 
3/4 cup Picante Sauce (I use my homemade) 
3/4 cup sour cream 
1 tablespoon chili powder 
2 medium tomatoes, chopped (about 2 cups) 
3 cups cubed cooked chicken or turkey 
12 corn tortillas (6-inch), cut into 1-inch pieces 
1 cup shredded cheddar cheese (4 ounces) 

Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken. 
In 2-quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese. 

Freeze here 

Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream.  

To freeze: Freeze this uncooked. defrost and bake for 40 minutes. In a pinch you can micro defrost and nuke to heat but it is not as good.

TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1-1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink. 

Serves 8.



VIVA LA CHICKEN   > Back to Top <

3 cups cooked chicken 
1 can cream chicken soup 
1 can cream mushroom soup 
1 cup milk 
1 small can diced green chilies 
1 onion chopped 
1 dozen corn tortilla 
4 cups cheddar cheese grated 

Combine soups, milk and onions. 

Grease large shallow baking dish , add 2 Tablespoons water. Layer tortilla, chicken, then soup mix; top with cheese, refrigerate for 24 hours. 

To Freeze: Cover with foil and seal well. Label and Freeze 

To Serve: Thaw overnight in the refrigerator. Bake at 300°F for 1 to 1-1/2 hours until piping hot 

Serves: 6 



TURKEY AND GRAVY 2     > Back to Top <

After removing the meat from the turkey bones,  put the bones and skin and everything else into a large stock pot with lots of water and onion plus extra onion skins, celery tops and a carrot or so and boiled it. Cook for 3 to 4 hours then strain and defat. This is delicious broth. 

From this broth made gravy by adding 3 Tablespoons flour mixed with water for every 2 cups of broth. 

Make frozen turkey meals by putting 6 portions of turkey into each ziplock bag and adding 2 to 2-1/2 cups of gravy.  Seal and freeze. 

To serve: Thaw overnight in the refrigerator or thaw in the microwave. Microwave until hot, or heat in a skillet on the stove. 

This serves about 6 for each bag. 










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Happy Thanksgiving from Spike & Jamie


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