A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. As Thanksgiving draws nearer in the States, many of us are making plans for the "feast". I hope you will be off from work and able to enjoy the day in thanks with friends and family. Personally, I am working almost non-stop until after Thanksgiving, but we are having a few special family meals between now and then that should make up for it. In any case, today's issue is intended as a little "thanks" from me to you for being here with me a couple of times a week.

Before you know it, November will be gone and our current monthly theme of Holiday Cooking will close. Don't wait until the last minute to submit those special recipes for sharing. Visit the Monthly Theme section to read all about it and how to make sure yours are suitable for posting. Don't forget! You should use the email link provided as it keeps the recipes organized and helps when it is time for me to prepare the big issue (to be posted December 3rd). Thanks in advance.

While you do your holiday shopping, I hope you will keep A to Z Recipes in mind by using the advertisers found in this and other issues for purchases you would normally make. You will find great deals (many of which offer free shipping and no taxes) while helping me to continue to offer this publication free of charge. Thanks!

I thought you'd enjoy a little pre-Thanksgiving help so you'll find various recipes (including some for turkey or other leftovers), tips, even humor in today's issue. In the Did You Know section, Treva in Eastern TN shares some Turkey Tips and excellent recipes for using up that leftover turkey from next week's big meal. The recipes sound delicious and are a step up from the usual turkey sandwiches. As she mentions, they are equally tasty for use with chicken, so they are all keepers. And in the Crazy Corner, Vicki in Sarasota, FL shares a weather forecast; while (my son) Trey in TX gives a hoot. All in all, you should find something worth savoring for the next week or so in today's offerings. Here's the list of a2z'ers who helped make this issue possible:

Fancy, Aurora, NE
Sandy M., Benzonia, MI
Treva, Eastern TN
Vicki, Sarasota, FL
Trey, TX
Leasa, IA
Carol, NY
Angelique, TX
Jean, Syracuse, NY
Brenda, AL
Margo, Durango, CO
Nancy, Sacramento, CA
Larry Holmes, Ontario, Canada
Barbara, Chula Vista, CA

We'll see you here again on Sunday, God willing.

Psst!

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It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

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"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

10 Rules For A Good Day

Shared by Sandy M., Benzonia, MI

1. TODAY I WILL NOT STRIKE BACK:
If someone is rude, if someone is impatient, if someone is unkind... I will not respond in a like manner. 

2. TODAY I WILL ASK GOD TO BLESS MY "ENEMY":
If I come across someone who treats me harshly or unfairly, I will quietly ask God to bless that individual. I understand the "enemy" could be a family member, neighbor, co-worker, or a stranger.

3. TODAY I WILL BE CAREFUL ABOUT WHAT I SAY:
I will carefully choose and guard my words being certain that I do not spread gossip.

4. TODAY I WILL GO THE EXTRA MILE:
I will find ways to help share the burden of another person.

5. TODAY I WILL FORGIVE:
I will forgive any hurts or injuries that come my way.

6. TODAY I WILL DO SOMETHING NICE FOR SOMEONE, BUT I WILL DO IT SECRETLY:
I will reach out anonymously and bless the life of another. 

7. TODAY I WILL TREAT OTHERS THE WAY I WISH TO BE TREATED:
I will practice the golden rule - "Do unto others as I would have them do unto me" - with everyone I encounter. 

8. TODAY I WILL RAISE THE SPIRITS OF SOMEONE I DISCOURAGED:
My smile, my words, my expression of support, can make the difference to someone who is wrestling life.

9. TODAY I WILL NURTURE MY BODY:
I will eat less; I will eat only healthy foods. I will thank God for my body. 

10. TODAY I WILL GROW SPIRITUALLY:
I will spend a little more time in prayer today: I will begin reading something spiritual or inspirational today; I will find a quiet place (at some point during the day) and listen to God's voice!

TURKEY TRICKS

Shared by Treva, Eastern TN

Here are a couple of Turkey Tricks to think about before Thanksgiving. 

There are two ways to prepare a turkey for cooking. The first way; and I think is the traditional way, is to remember to take take the Giblets and Neck out of their cavities (this may sound stupid but I have known people to bake the turkey with the bag of Giblets in tact). OOPS I forgot!!! 

Next wash the turkey inside and out, then pull the skin away from the breast and shove butter under the skin, and rub a little butter on the skin. this will keep it moist on the inside and crisp on the outside. Add a little water (about an inch) because the turkey will produce it's own juices too, so you will have plenty to make the gravy. 

Marinate First 

Marinades are seasoned liquids in which the turkey is soaked both to absorb flavor and to tenderize. Most marinades contain an acid such as vinegar, citrus juice, wine and herbs or spices. One of the easiest ways to marinate a turkey is by using a needle-like injector. Injectors can be purchased at kitchen supply stores and range in price from $10 to $15. 

To marinate a turkey without an injector, simply use a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or foodservice grade plastic bag, pour in the marinade, close the bag securely and let it marinate overnight. Turkey should always be marinated in the refrigerator. Before cooking, be sure to scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey. 

Herb Marinade 

1/2 cup canola oil 
1/2 cup apple cider vinegar 
1 Tbsp. chopped fresh marjoram 
1 Tbsp. chopped fresh thyme 
1 Tbsp. chopped fresh sage 
1/2 tsp. salt 
1/2 tsp. freshly ground black pepper 
10-pound whole turkey, cleaned and drained well 

1. Combine the oil, vinegar, herbs and seasonings together in a small bowl. Place the turkey in a large, plastic cooking bag. 

2. Add marinade, close bag securely and allow to marinate in the refrigerator for several hours. 

3. Oven roast or deep fry according to the National Turkey Federation recommendations.


RECIPES FOR LEFT-OVER TURKEY

Shared by Treva, Eastern TN

Here are several recipes for using "the last of the bird" (turkey), but which are just as good with chicken.

Turkey Joes

1/2 cup ketchup
2 teaspoons prepared mustard
1/4 cup currant (or grape) jelly
1/4 teaspoon salt
2 tablespoons finely chopped onion
Dash garlic powder
1 tablespoon Worcestershire sauce
2 cups diced cooked turkey (or chicken)

Combine all ingredients except meat in saucepan. Simmer about 15 minutes. Stir in diced turkey or chicken. Simmer 10 minutes more. Spoon mixture onto toasted hamburger buns or dinner rolls. Top with a slice of cheese, if desired. 

Makes 4 servings.


Turkey Noodle Bake

1 & 1/2 cups milk
1 cup soft bread crumbs (1-1/2 slices)
1 (10 & 1/2-oz.) can cream of mushroom soup
1/4 cup butter or margarine, melted
3 beaten eggs
1 cup (4 oz.) sharp process American cheese, shredded
3 ounces (abut 2 & 1/4 cups uncooked) small noodles, cooked and drained
1/4 cup chopped green pepper
2 tablespoons chopped canned pimento (optional)
2 cups cubed cooked turkey or chicken

Blend milk into soup. Stir in eggs; add remaining ingredients. Pour into 12 x 7-1/2 x 2-inch baking dish. Bake at 350? for 30 to 40 minutes, or until knife inserted in center comes out clean.

Serves 6 to 8.


Turkey Cheese Puff

1 (10-oz.) package frozen broccoli
1/4 teaspoon salt
2 cups sliced cooked turkey or chicken
2 egg yolks
1 (10 & 3/4-oz) can chicken gravy (or 1 & 1/4 cups leftover turkey gravy)
1/4 cup grated Parmesan cheese
1/4 cup slivered almonds, toasted (optional)
2 egg whites

Cook broccoli according to package directions; drain. Place in bottom of 10 x 6 x 1-1/2-inch baking dish. Cover with turkey slices and top with gravy. Place in a 375? oven for 10 minutes. Meanwhile, prepare the Cheese Topper.

Cheese Topper: Beat egg whites with salt until stiff peaks form; set aside. Beat egg yolks until thick and lemon-colored; fold into whites; then fold in cheese. Pour over hot turkey mixture; top with almonds.

Bake at 375? for 15 to 20 minutes or until golden. 

Serves 6.


Chicken-Roni Casserole

1 cup uncooked elbow macaroni
1/2 cup milk
1 & 1/2 cups diced cooked chicken or turkey
1 (3-oz.) can (1/2 cup) chopped mushrooms, drained
1 cup (4 oz.) shredded sharp cheese
1/4 cup chopped canned pimento (optional)
1 (10 & 1/2-oz.) can cream of chicken soup
1/2 teaspoon prepared mustard
Topping:
1/2 cup soft bread crumbs
1 tablespoon butter or margarine, melted

Cook macaroni according to package directions; drain. Combine with chicken, cheese, soup, milk, mushrooms, pimento, and mustard. Turn into a 1-1/2 quart casserole. 

Combine crumbs with melted butter; sprinkle over all. Bake at 350? about 50 minutes. 

Makes 4 servings.


Turkey Rice Squares

3/4 cup uncooked long-grain rice
1/4 cup finely chopped green onions and tops (I usually use 2 T. dried onions)
1 & 1/2 cups chicken broth
2 cups diced cooked turkey or chicken
1 cup (4 ounces) shredded American or cheddar cheese
2 beaten eggs
2 tablespoons butter or margarine
1 & 1/2 cups milk
1/2 cup finely chopped, cooked spinach, drained

Substituting chicken broth for water, cook rice according to package directions, omitting salt and butter. Stir cheese and butter into hot rice. Add spinach, onions, and meat; mix well. Beat eggs well; add with milk to rice mixture. Blend lightly. Turn into well-greased 12 x 7-1/2 x 2-inch baking dish. Bake at 350? about 40 minutes, or until knife inserted near center comes out clean. Cut in squares; serve with Cheddar Cheese Sauce.

Serves 8.

Cheddar Cheese Sauce: Blend one 10-3/4-ounce can condensed Cheddar cheese soup with 1/3 cup milk, in saucepan. Heat thoroughly. (I usually use a dried-cheese sauce mix-the kind that comes in macaroni-and-cheese packages; buy it in #10 cans from restaurant-supply houses.)


Broccoli Casserole

2 10-ounce packages frozen chopped broccoli
1-1/2 cups dry stuffing
1/2 cup margarine
2 cups milk
4 tablespoons flour
6 tablespoons margarine
4 chicken bouillon cubes, crushed
2/3 cup water

Cook broccoli, drain, and placed in greased casserole dish. Melt
1/2 cup margarine and blend with flour and bouillon cubes to make
paste. Gradually add milk. Pour over broccoli. Heat water and 6
tablespoons margarine until melted. Pour over stuffing and toss to coat
all. Top broccoli mixture with stuffing mixture. Bake at 350? for 30
minutes.

Variations: Add 1 to 3 cups diced turkey or chicken. In place of the dry stuffing mixture, use leftover cooked stuffing from the turkey. Instead of bouillon mixture, dilute one can of cream of mushroom or cream of chicken soup, and pour over broccoli/turkey/stuffing mixture. A seasoned white sauce could be used instead of the soup or bouillon mixture. Cooked spinach could be substituted for the broccoli. (In other words, this is a basic recipe idea, which can be useful for disguising Thanksgiving leftovers in a variety of ways.)


Ham and Turkey Divan

2 (10-ounce) packages frozen broccoli spears
1/2 teaspoon curry powder (optional)
8 slices cooked turkey or chicken
8 slices cooked ham
1/2 cup whipping cream, whipped
1 cup (4 ounces) shredded sharp Cheddar cheese
1 (10-1/2-ounce) can cream of chicken soup
1/2 cup soft bread crumbs
1/2 cup mayonnaise or salad dressing
1 tablespoon butter or margarine, melted
1 teaspoon lemon juice
1 teaspoon lemon juice
Pimento strips for garnish (optional)

Prepare broccoli according to package directions; drain. Arrange spears in lightly greased 11 x 7 x 1-1/2-inch baking pan. Top with slices of turkey and ham. Blend soup with mayonnaise, lemon juice, and curry powder; fold in whipped cream; pour over broccoli and meat. Sprinkle with shredded cheese. Combine crumbs with melted butter; sprinkle over all. Bake at 350? about 30 minutes or until thoroughly heated. Garnish with pimento strips. 

Makes 8 servings.

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Thanksgiving Weather Forecast

Shared by Vicki, Sarasota, FL

In the pre-Thanksgiving rush, we have received an early weather report from our in-house weather reporters. This is one, you should be sure to email your Mom or best friend.

Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190 degrees F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.

During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side, while cranberry sauces creates slippery spots on the other. Please pass the gravy. 

A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway. Watch for wind gusts. During the evening the turkey will diminish and taper off to leftovers, dropping to a low of 34 degrees F. in the refrigerator.

Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50% chance of scattered soup late in the day. We expect a warming trend where soup develops. 

By early the next week, eating pressure will be low as the only wish left will be the bone.



The Parrot

Shared by Trey, TX

A young man named John received a parrot as a gift. The parrot had a bad attitude and an even worse vocabulary. Every word out of the bird's mouth was rude, obnoxious and laced with profanity. John tried and tried to change the bird's attitude by consistently saying only polite words, playing soft music and anything else he could think of to "clean up" the bird's vocabulary.

Finally, John was fed up and he yelled at the parrot. The parrot yelled back. John shook the parrot and the parrot got angrier and even ruder. John, in desperation, threw up his hand, grabbed the bird and put him in the freezer. For a few minutes the parrot squawked, kicked, and screamed. Then suddenly there was total quiet. Not a peep was heard for over a minute.

Fearing that he'd hurt the parrot, John quickly opened the door to the freezer. The parrot calmly stepped out onto John's outstretched arms and said, "I believe I may have offended you with my rude language and actions. I'm sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior."

John was stunned at the change in the bird's attitude. As he was about to ask the parrot what had made such a dramatic change in his behavior, when the bird continued, "Pray tell, may I ask, what the turkey did?"

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

CAJUN TURKEY FILLETS

~Submitted by Maggie, TX

Sometimes a big bird is not the best choice for Thanksgiving family dining. I found this Louisiana Cajun-inspired recipe that sounds perfect. Add some dressing, a vegetable, and your feast is ready. OK... pumpkin pie would round things out.

Prep: 10 min
Cook: 10 min.

4 turkey breast fillets, about 6 ounces each (see note)
1 clove garlic, cut in half
1 Tbs. paprika
1 tsp. seasoned salt
1 tsp. sage, crumbled (see note)
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1 Tbs. plus 1 tsp. unsalted butter

Rub both sides of turkey fillets with garlic. Combine next 5 ingredients in a bowl. Rub seasoning mixture into turkey breasts.

Melt butter in a heavy nonstick skillet over high heat. When butter just begins to turn golden, add turkey. Reduce heat to medium and saut? 10-12 minutes, turning frequently, until deep brown and cooked throughout.

Per serving: calories 332, fat 8.1g, 22% calories from fat, cholesterol 35mg, protein 16.4g, carbohydrates 49.7g, fiber 3.6g, sugar 29.5g, sodium 681mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 23.4 

Note: I have prepared this recipe using boneless chicken breasts and it was superb. (I omitted the sage and used basil.) I served it with herbed new potatoes, green beans, and rolls.

COOKIE CANDY TURKEYS

~Submitted by Leasa, IA

A cute little addition to the cookie/candy plate on Thanksgiving. My daughter and I made these for a 4-H demonstration speech, then all the kids got to make their own! Some come out looking goofy, but that's ok!!!

Chocolate stars
caramels
scalloped chocolate frosted shortbread cookies
candy corn

Place 1 caramel on wax paper in microwave. Micro on high 8-10 seconds, just till slightly soft. Place caramel on top of chocolate star, press so they stick together. Press chocolate cookie, striped side forward, firmly against back of caramel. Press candy corn on top of caramel to resemble a beak. After assembling, place in freezer for a few minutes to harden chocolate. You also need to work fairly quickly before the caramel cools too much. 


FROST ON THE PUMPKIN PIE

~Submitted by Carol, NY

CRUST:
1 1/4 c. graham cracker crumbs
3 tbs sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 cup melted butter

FILLING: 
1 can prepared sour cream or vanilla frosting
1 c. sour cream
1 c. canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 8-oz container whipped topping, thawed , and divided

In a small bow, combine the graham cracker crumbs, sugar, 1/2 tsp cinnamon, nutmeg and 1/8 tsp cloves. Add butter; stir until blended. Reserve 2 tbs for topping; press the remaining crumbs over the bottom and sides of a 9-inch pie pan. Bake in 350° oven for 6 minutes. Cool.

In a large bowl, combine the frosting, sour cream, pumpkin, 1 tsp cinnamon, ginger and 1/4 tsp cloves. Beat with an electric mixer, at medium speed for 2 minutes. Fold in 1 CUP whipped topping. Spread over crust. Sprinkle with reserved crumbs. Refrigerate at least 4 hours or overnight. 

Serve with additional whipped topping. 

Yield: 8 servings


AARON TIPPIN'S MEXICAN CASSEROLE

~Submitted by Angelique, TX 

Ingredients: 
1 pkt Corn tortillas 
2 can Mexican type beans 
1 pkt Shredded cheddar cheese 
1 lb Ground turkey or lean ground beef 
1 pkt Taco seasonings 
1 med Yellow onion 
Method:
Brown meat and onion. Add taco seasoning and water. Let simmer for 5 minutes. In casserole dish, put one layer of corn tortillas, then spoon meat mixture on top. Spoon layer of beans and put one layer of cheese.

Repeat until you run out of ingredients ending with cheese.

Bake at 350 degrees for 30 minutes.

Source: Food Down Under


OVERNIGHT CHICKEN (OR TURKEY) CASSEROLE

~Submitted by Jean, Syracuse, NY

2- 10 3/4 oz. cans cream of mushroom soup (undiluted)
2 1/2 cups milk
1/2 pound American Cheese, cubed 
4 cups cooked chicken or turkey, diced
2 cups macaroni - cooked very ala dente
3 chopped boiled eggs
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs 

In a large bowl, combine soup, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. 
Transfer to a greased 9 x 13 baking dish. 

Cover and refrigerate overnight or at least 8 hours. 

Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350° F. for 60-65 minutes or until bubbly and golden brown. 

Makes 12 servings


CHICKEN (OR TURKEY) ENCHILADA CASSEROLE

~Submitted by Treva, Eastern TN

1 cup chopped onion
1/2 cup chopped green pepper
2 cups chopped cooked chicken or turkey
1 (4-ounce) can mild green chili peppers, rinsed, seed and chopped*
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 & 1/2 cups chicken broth
1 cup light sour cream
1 & 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 (6-inch) corn tortillas

In large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. 

In same saucepan, melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat. 

Stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken. 

Dip each tortilla into the remaining hot sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13 x 9 x 2-inch baking dish. 

Pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered, in 350*F (175*C) oven about 25 minutes or until bubbly. 

*Cut down to 1/2 a can if you like your food milder.

Makes 6 servings.


COOL CRANBERRY PIE

~Submitted by Brenda, AL

Hi Maggie and 'Z' friends. Brenda from Alabama here. Found this in a box of recipes haven't tried it but looks good and sounds like a good recipe for the holidays.

3 oz pkg raspberry Jell-O
1/3 cup sugar
1/4 cup sugar 
1 cup cranberry juice
3 oz cream cheese, softened
1 Tablespoon milk
1 teaspoon vanilla
12 oz cool whip
16 oz can jellied cranberry sauce
9 inch graham cracker crust

Mix Jell-O and 1/3 cup sugar in small bowl.

Pour cranberry juice into small sauce pan and bring to boil over medium heat. Remove from heat and add Jell-O mixture. Stir until dissolved. Pour into small bowl and chill until slightly thickened.

Combine remaining sugar, cream cheese, milk and vanilla in large bowl. Beat at high speed until light and fluffy.

Whip Jell-O mixture with a whisk. Add to cream cheese mixture and whisk until smooth. Reserve 1/2 cup of cool whip. Fold in remaining cool whip into cream cheese mixture.

Spread cranberry sauce over the bottom of crust. Spread mixture on top. Chill at least 3 hours.

Cut into slices and top with cool whip. 


GLAZE FOR BAKED HAM

~Submitted by Margo, Durango, CO

Bake ham at 325* - usually 15-18 minutes per pound.

Meanwhile, make a glaze with:

8 oz sprite
1 c brown sugar or more to taste
1/2 jar of honey or a little more

Combine all ingredients in microwavable (MW) bowl and cook on HIGH for 2 minutes.

30 minutes before end of heating and cooking ham, criss-cross cut top of ham.

Pour sauce over ham and bake remaining 30 minutes.

Watch the ham disappear. It is terrific!.

Source: Nancy's Kitchen - 3/13/02


TURKEY 'N' STUFFING PIE

~Submitted by Angelique, TX 

1 egg
1 cup chicken broth
1/3 cup butter, melted
5 cups herb seasoned stuffing

Filling:
1 can mushroom stems and pieces, drained (4 oz)
1/2 cup chopped onion
1 T. butter
1 T. flour
3 cups cubed cooked turkey
1 cup frozen peas
1 T. minced fresh parsley
1 t. Worcestershire sauce
1/2 t. dried thyme
1 jar turkey gravy (12 oz)
5 slices process American cheese, cut into strips

In a large bowl, combine the egg, broth, and butter. Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9" pie plate; set aside. In a skillet, saut? mushrooms and onion in butter until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, Worcestershire, and thyme; mix well. Stir in gravy. Bring to a boil. Boil and stir for 2 minutes. Spoon into the crust. Bake at 375 for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5 to 10 minutes more or until cheese is melted. 

Serves 4 to 6.

Source: Taste of Home


CHUTNEY CHICKEN OR TURKEY WRAP

~Submitted by Treva, Eastern TN

Makes 4 Wraps 

Chutney is the secret ingredient that pumps up the flavor of these wraps. Brown-baggers can make these the night before, then keep them well-chilled for a satisfying lunch. 

Ingredients: 
2 tablespoons chutney 
1/4 cup low-fat mayonnaise
4 low-fat tortillas (8" diameter)
4 large red lettuce leaves
2 cups shredded cooked chicken breast or 8 ounces sliced turkey breast
1 cup finely shredded carrots

To Make:
Mix the chutney and mayonnaise in a small bowl. If you have time, cover and refrigerate for 20 minutes for the flavors to develop. 

Spread a scant 1 1/2 tablespoons of the chutney mixture on each tortilla. Top each with a lettuce leaf, 1/2 cup chicken or 2 ounces turkey, and 1/4 cup carrots. Roll the wraps tightly and cut in half diagonally. 

Per wrap: 269 calories, 30 g carbohydrates, 23 g protein, 6 g total fat, 53 mg cholesterol, 2 g dietary fiber, 471 mg sodium 


FESTIVE HAM AND CHEESE BALL OR SPREAD

~Submitted by Nancy, Sacramento, CA

With the Holidays coming up fast, I thought this might be a good recipe. Hope you like it.

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons onion soup mix
1 cup chopped fully cooked ham
1 cup (4 ounces) shredded Swiss or Cheddar cheese
1/4 cup fresh parsley, finely chopped
Assorted crackers

Instructions:

In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate.

Makes 12 to 14 servings, about 4 cups.

Serve with assorted crackers.

NOTE: 
This can also be rolled in chopped walnuts, pecans or almonds.


MAGGIE'S FAMOUS RASPBERRY CRANBERRY SAUCE

~Submitted by Jean, Syracuse, NY

Serve With Chicken Or Turkey.

1 small package raspberry Jell-O
1 cup hot water
1 small can crushed pineapple-drained
1 can Ocean Spray -"Whole" cranberry sauce
1 small can mandarin oranges drained and diced
chopped walnuts as desired

Mix all ingredient's then place in either a bowl or 9 x 12 class baking dish, refrigerator until set.

Fancy serving tip: put into a Jell-O mold . Then turn upside down onto flat platter for serving. If you have problems un molding place pan in warm water a few seconds.


E-Z CHICKEN TORTILLA BAKE 

~Submitted by Angelique, TX

Serves: 4

1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken OR turkey
8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover. 

BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese.

Source: Campbell's Soup


CHOCOLATE-PEANUT BUTTER CREAM PIE

~Submitted by Larry Holmes, Ontario, Canada

1 1/4 cups Honey Maid graham crumbs
1/4 cup butter, melted
1/3 cup hot fudge dessert topping, divided
1/2 cup Kraft smooth peanut butter
1 1/2 cup cold milk
1 package (4-serving size) Jell-O vanilla instant pudding
2 cups thawed Cool Whip topping, divided

Combine crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up sides of pie plat. Spread 1/4 cup of the fudge topping onto bottom of crust. Place in freezer 10 minutes.

Mix peanut butter and milk in large bowl with wire whisk until well blended. Add pudding mix; beat 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Gently spoon over chocolate layer.

Top with remaining 1 cup whipped topping. Refrigerate 3 hours or until set. Drizzle with remaining fudge topping just before serving. Store leftover pie in refrigerator.

Makes 10 servings.

Tip: Dip the bottom of the pie place in warm water for 20 seconds before slicing pie to serve – the slices will come out with ease.

Source: “What’s Cooking”, Kraft Canada


MULLIGATAWNY SOUP IN THE CROCKPOT

~Submitted by Jean, Syracuse, NY

4 cups chicken broth
16 ounces canned tomatoes cut-up
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
2 whole cloves
2 cups chopped chicken or turkey
1 large apple peeled & chopped
1/4 cup chopped carrots
1 tablespoon parsley
2 teaspoons lemon juice
1 teaspoon curry powder
3/4 teaspoon salt
dash pepper 

Mix all ingredients in a crock pot. Cover; cook on low heat setting for 8 to 10 hours or high heat setting for 4 to 5 hours. Remove cloves. 


CANTERBURY JUMBLES

~Submitted by Barbara, Chula Vista, CA

I shared this recipe with QT. It is only made at my place once a year over the holidays. Without a doubt it is my husband's favorite cookie.

1/2 cup solid vegetable shortening ( I use Crisco)
1/2 cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened flaked coconut
1 cup coarsely chopped macadamia nuts
1 1/2 cups raisins
3 cups semisweet chocolate chips

Preheat the oven to 400 degrees F. In a large mixing bowl, beat the shortening, butter, and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla.

Blend the flour, baking soda, and salt together in a small bowl; stir the flour mixture into the butter mixture until incorporated.

Stir in the coconut, nuts, raisins, and chocolate chips. Drop by level half tablespoons onto greased cookie sheets.

Bake for 7 to 10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin.

Makes 11 dozen.


AROMATIC RUB FOR POULTRY

~Submitted by Angelique, TX 

This recipe will yield about 1/2 cup, enough to coat a 12 pound turkey.

1 1/2 tablespoon cardamom
1 1/2 tablespoon ground ginger
1 1/2 tablespoon ground black pepper
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Mix all ingredients in small bowl. Can be stored in airtight container at room temperature for two-three weeks.

Source: National Turkey Federation


STUFFED CRANBERRY SAUCE

~Submitted by Treva, Eastern TN

1 (8-ounce) package cream cheese, softened 
2 tablespoons good-quality mayonnaise 
1/4 to 1/2 cup chopped pecans 
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refrigerator until time to serve.

ROAST CHICKEN (OR TURKEY) WALDORF SALAD

~Submitted by Jean, Syracuse, NY

Salad 
2/3 cup coarsely chopped walnuts
2 cups diced roast chicken (or turkey) breast (8 ounces) 
1 Granny Smith apple, peeled, cored, and cut in 3/4"cubes 
2 wild fennel bulbs, or 1/4 medium fennel bulb, chopped
6 cups shredded red leaf, romaine, or Boston lettuce, or any combination 

Dressing 
2 tablespoons low-fat whipped dressing 
juice of 1 lemon
1/2 teaspoon salt 
1/8 teaspoon ground black pepper 
pinch of cayenne pepper

1. Preheat the oven to 350°F. Spread the nuts in 1 layer on a baking sheet. Toast until they are fragrant and lightly colored, 10 minutes, stirring after 3 minutes and again after 6 minutes so they toast evenly. Set the nuts aside to cool. 

2. In a mixing bowl, combine the chicken, apple, fennel, and nuts. 

3. For the dressing, in a small bowl, whisk together the whipped dressing, lemon juice, salt, black pepper, and red pepper, adjusting the seasoning to taste. Pour the dressing over the chicken mixture, tossing until the salad is evenly coated. 

4. To serve, divide the lettuce among 4 dinner plates and mound the chicken salad equally over the greens. 

Makes 4 Servings 
Per serving: 
279 calories, 16 g fat, 2 g saturated fat, 22 g protein, 16 g carbohydrates, 5 g fiber.


SWEET POTATO CUSTARD

~Submitted by Treva, Eastern TN

Serves: 6

Sweet potatoes and bananas combine to make flavorful, low-fat custard. 

INGREDIENTS 
1 cup mashed cooked sweet potato 
1/2 cup mashed banana (about 2 small) 
1 cup evaporated skim milk 
2 tablespoons packed brown sugar 
2 beaten egg yolks (or 1/3 cup egg substitute) 
1/2 teaspoon salt 
1/4 cup raisins 
1 tablespoon sugar 
1 teaspoon ground cinnamon

DIRECTIONS
1. In a medium bowl, stir together sweet potato and banana. 

2. Add milk, blending well. 

3. Add brown sugar, egg yolks, and salt, mixing thoroughly. 

4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish. 

5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. 

6. Bake in a preheated 325? F oven for 40-45 minutes or until a knife inserted near center comes out clean. 

NUTRITION INFO (per 1/2-cup serving) 
Calories: 150.2
Fat: 5.3 g 
Carbohydrates: 21.8 g 
Protein: 4.4 g


CHICKEN (OR TURKEY) AND BLACK BEAN CHILI

~Submitted by Jean, Syracuse, NY

What could be better than chili on a cold winter day? Try this scrumptious chicken and black bean chili. Because it’s made with canned beans, it cooks up super quick and easy with left-over chicken or turkey.

Ingredients

1 large onion, chopped
2 1/2 cups water
1/2 cup white or brown rice
1/8 teaspoon ground black pepper
4 cubes chicken bouillon 
1 tablespoon chili powder (you can add more later if you wish)
2 14.5 ounce cans of diced tomatoes
3 cups cubed cooked chicken or turkey meat (about two large chicken breasts)
2 14.5 ounce can of black beans, drained

Directions

1. Saut? the onion until tender. Add water and rice and bring to a boil. Reduce the heat so that the mixture will simmer. 

2. Add the pepper, chicken bouillon, chili powder, and tomatoes and continue simmering. Cook until the rice is tender adding more water if necessary. 

3. Add the cooked chicken and black beans. Simmer for five minutes. Serve hot.

Note: If you use chicken breast meat, this is a healthy, low fat recipe. This can also be made in a crock pot or slow cooker.


FAVORITE BREAD STUFFING
(Low-Fat)

~Submitted by Treva, Eastern TN

1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock

Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350 F. Stir in bread & spices, salt & pepper. Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.


PUMPKIN PIE
Sugar-free

~Submitted by Jean, Syracuse, NY

2 cups canned pumpkin 
3/4 cup Steel's Gourmet Honey Nature Sweet 
1-1/2 cups evaporated skim milk 
2 large eggs 
1-1/2 teaspoons cinnamon 
1/4 teaspoon ground cloves 
1 teaspoon ginger 
1 9 inch pie shell 

Brush pie lightly with egg white. 

Preheat oven to 450 degree 

Beat eggs with Steel's Gourmet Honey Nature Sweet and spices 

Turn the mixture into crust and bake until knife inserted comes out clean, or about 30 minutes.


MINI CHEESECAKES

~Submitted by Treva, Eastern TN

Serves: 12
Serving Size: 1 mini cheesecake

Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size. By using mostly fat-free cream cheese, this recipe is lower in fat, saturated fat, and calories than a traditional cheesecake.

INGREDIENTS
12 low-fat vanilla wafers 
3 oz. cream cheese, at room temperature 
12 oz. fat-free cream cheese, at room temperature 
1/2 cup sugar 
1/2 teaspoon vanilla 
2 eggs 
cherry pie filling 

DIRECTIONS
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper. 

2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth. 

3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. 

4. Decorate cheesecake tops with cherry pie filling. 

NUTRITION INFO
Calories: 120.6
Fat: 4.4 g 
Carbohydrates: 14.4 g 
Protein: 6 g

This recipe can be doubled, tripled or more, your choice.

PUMPKIN CHEESECAKE

~Submitted by Jean, Syracuse, NY

Preparation Time: 20 minutes 
Baking Time: 55-65 minutes 
Chill Time: 4-6 hours 

Serves: 20 

Crust
1 cup graham cracker crumbs
1 1/2 teaspoon cinnamon
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup light butter, melted

Filling
3-8 oz package. fat free cream cheese
2-8 oz package reduced fat cream cheese
1 1/2 cups SPLENDA® No Calorie Sweetener, Granular
3 tablespoons all-purpose flour
2 teaspoons cinnamon
1/2 teaspoons nutmeg
3/4 teaspoon ground ginger
1 pinch of ground clove
1-15 ounce can LIBBY'S® canned pumpkin 
1/4 cup fat free half-and-half
1/2 cup egg substitute (e.g. Egg Beaters)
1 tablespoon vanilla 

Topping
2 cups reduced fat sour cream
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon vanilla 
2 drops maple flavor

Preheat oven to 350° F. Spray a 9-inch springform pan with baking spray. Set aside. 

Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool. 

Blend together cream cheese, SPLENDA® Granular, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free. 

Turn mixer on low and slowly add half-and-half, Egg Beaters and vanilla. Blend until well mixed. 

Pour over prepared crust. Bake in preheated 350° F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool. 

Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.

Nutrients Per Serving
Serving Size 1 slice
Calories 180
Calories from Fat 90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber1g
Sugars3g
Protein10g

Exchanges per Serving: 1 starch, 1 medium fat meat, 1 fat


TURKEY NOODLE SOUP

~Submitted by Jean, Syracuse, NY

STOCK:
1 all bones from roast turkey
1 stalk celery, chopped
7 c water 
1 onion, quartered
1 bay leaf

SOUP:
1/4 c broken noodles, 1/2" pieces
1 tsp dried basil
1 celery, stalk & leaves, chopped
1 tsp dried thyme
1 carrot, chopped
3 green onions, sliced
1/3 c zucchini, grated
1 dash hot pepper sauce
Salt to taste
fresh ground pepper

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil. Add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste.

Note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup.

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones. For main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.

Makes 6 Servings

Dietary Exchanges:
1 1/2 Protein
1/2 Fruit & Vegetable

Nutrients Per Serving:
91 Calories
5 grams Carbohydrate
11 grams Protein
3 grams Fat
137 mg Sodium
32 mg Cholesterol

Source: Recipe Source


SOUTHWESTERN TURKEY SHEPHERD'S PIE

~Submitted by Jean, Syracuse, NY

Nonstick vegetable cooking spray
1 pound ground turkey 
1 1/2 cups chunky fat-free salsa, medium or spicy, well drained
1/2 teaspoon ready to use crushed garlic
4 servings instant mashed potatoes prepared according to package directions (see note)
1/4 teaspoon chili seasoning powder (optional)
Additional salsa, optional garnish

1. Preheat oven to 400°F. Lightly coat 91/2-inch round glass baking dish with cooking spray. Place turkey in dish. Add salsa and mix thoroughly with turkey.

2. Add garlic to prepared potatoes and mix well. Spoon potatoes onto turkey-salsa mixture in 6 mounds. Spread potatoes to cover surface completely.

3. Score potatoes in a crosshatch pattern using tines of a fork. Spray top lightly with cooking spray. Bake for 30 minutes. Remove from oven and let rest for 5 minutes.

4. To serve, sprinkle casserole with chili seasoning powder. Cut into 6 wedges. Garnish with additional salsa.

Makes 6 (1-cup) servings

Serving suggestion: Serve with a leafy green salad and reduced-fat or fat-free salad dressing or steamed vegetables such as broccoli and cauliflower.

Note: Substitute 1 tablespoon olive oil for the butter or margarine specified on the box, and substitute skim milk or unsweetened soymilk for the milk specified. Be sure to read the nutritional label and choose instant potatoes without added fat, especially hydrogenated fats.

Dietary Exchanges: 1 starch, 2 meat, 1 fat

Nutrients per serving: 
Cal: 225
Cal from fat: 39%
Total fat: 10g
Sat.fat: 2g
Carb.: 17g
Protein: 17g
Chol.: 60 mg
Sodium: 642 mg 
Fiber: 2g


PUMPKIN PECAN PUDDING

~Submitted by Jean, Syracuse, NY

Ingredients:
16-ounce can solid pack pumpkin
12-ounce can evaporated fat-free milk
1/3 c packed brown sugar
2 large eggs
1 to 2 tsp pumpkin pie spice
dry sugar substitute equal to 1/4 c sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 c chopped pecans

Directions:
Place pumpkin, milk (add enough water to it to equal 1 1/2 cups, if necessary), brown sugar, eggs, pumpkin pie spice, dry sugar substitute, salt, and vanilla in a mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8-inch square baking pan that has been sprayed with cooking spray or greased with margarine. Sprinkle pecans evenly over top of pudding. Bake at 325 degrees (300 degrees if you are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature. Cut three by four.

Makes 12 Servings.

Dietary Exchanges:
1 Starch and 1 Fat or 1 Carbohydrate choice
Sugar per serving: 1.3 tsp or 5 grams
Low Cholesterol Diets: Omit eggs. Use 1/2 cup egg whites or liquid egg substitute
Low Sodium Diets: Omit Salt.
Nutrients Per Serving:
105 Calories
4 g Fat
14 g Carbohydrate
142 mg Sodium
4 g Protein
47 mg Cholesterol

SWEET POTATO CUSTARD FOR TWO

~Submitted by Treva, Eastern TN

1 egg
3/4 cup cooked, mashed sweet potato
5 Tbsp. brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup orange juice

Beat egg slightly; stir in remaining ingredients and mix well. Pour into custard cups or small casserole.

Bake at 350 for 45 minutes or until knife inserted in center comes out clean.

Serve warm or cold, topped with plain or whipped cream. 

Serves 2.


HOISIN-GLAZED TURKEY MEDALLIONS

~Submitted by Jean, Syracuse, NY

Makes 2 servings

Start to Finish: 25 minutes

Ingredients
1 8-ounce turkey breast tenderloin
1 tablespoon cooking oil
1/4 cup orange marmalade
2 tablespoons hoisin sauce
1 1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
2 cups hot cooked spinach or plain fettuccine
2 tablespoons sliced almonds, toasted 
1 green onion, cut into very thin strips

Directions
Cut turkey crosswise into 1/2-inch slices. In a large nonstick skillet heat oil over medium-high heat. Add turkey. Cook for 3 to 4 minutes or until turkey is tender and no longer pink, turning once. Remove turkey; cover and keep warm. Drain any fat. 

For sauce, in a small bowl stir together the orange marmalade, hoisin sauce, soy sauce, and ginger. Add to skillet. Cook and stir until bubbly. Cook, uncovered, about 1 minute more or until slightly thickened. Remove from heat. Return turkey to skillet, turning to coat with sauce. 

To serve, divide the pasta between 2 dinner plates. Arrange the turkey slices on top of pasta. Drizzle with the sauce and sprinkle with almonds. Garnish with green onion strips. 

Nutritional Information
Nutritional facts per serving
Calories: 539, total fat: 14g, saturated fat: 2g, monounsaturated fat: 3g, polyunsaturated fat: 2g, cholesterol: 113mg, sodium: 475mg, carbohydrate: 68g, total sugar: 2g, fiber: 5g, protein: 37g, vitamin A: 0%, vitamin C: 6%, calcium: 9%, iron: 20%
Starch: 4 diabetic exchange, lean meat: 3.5 diabetic exchange, fat: .5 diabetic exchange


EASY TURKEY-VEGETABLE A LA KING

~Submitted by Treva, Eastern TN

Makes: 2 servings

Just four easy ingredients come together in a creamy, homemade classic on a fresh-baked dinner roll.

2 Pillsbury® Oven Baked frozen garlic dinner rolls (from 13.3-oz bag) 
2 cups Green Giant® frozen Alfredo vegetables with 8 sauce chips (from 24-oz bag) 
1 cup cubed cooked turkey breast 
2 teaspoons shredded fresh Parmesan cheese 

1. Bake dinner rolls as directed on bag. 

2. Meanwhile, in 2-quart saucepan, place vegetables and sauce chips. Cook as directed on bag. Stir in turkey; cook until hot. 

3. Place each dinner roll on individual serving plate; slightly separate sections of rolls. Spoon turkey mixture over rolls. Sprinkle with cheese.

TURKEY/CHICKEN TETRAZZINI

This homey casserole is truly “comfort food.” It is a Luby's Cafeteria recipe. If you need to trim prep time, start with fully cooked turkey breast from the supermarket deli department.

12 oz spaghetti
1 1/2 tsp vegetable oil
1/2 tsp salt
1 1/2 tbsp butter or margarine
2/4 cup chopped onion
1 small clove garlic, minced
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup chicken broth
1 tsp seasoned salt
3 cups (12 oz) shredded American cheese
4 cups diced cooked turkey or chicken
2 tbsp chopped fresh parsley or 1 tbsp dried parsley flakes
2 tbsp diced red bell pepper or pimento

1. Heat oven to 350F.

2. Cook spaghetti according to package directions, adding oil and salt to cooking water. Drain.

3. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt, and 1 ? cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken. Mix well. Transfer to 2 quart baking dish. Cover with foil.

4. Bake 30 minutes or until hot.

5. Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.

8 Servings


ASPARAGUS-TURKEY MORNAY

1 (10 1/2-oz) can asparagus spears, drained
1 lb thinly sliced turkey breast
1 green onion or scallion, minced
6 tbsp butter or margarine, melted
6 tbsp all-purpose flour
1 cup milk
salt and pepper (to taste)
1/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.

Place asparagus in a well-greased 8-inch square baking dish; top with turkey.

Saute onion in butter. Gradually stir in flour; cook until bubbly, stirring constantly. Gradually add milk; cook, stirring constantly, until smooth and thickened. Season with salt and pepper. Add cheese, stirring until melted.

Spoon sauce over turkey. 

Bake at 350 degrees F for 15-20 minutes or until bubbly.

Servings: 4

Source: Southern Living Magazine


CREAMY CHOCOLATE FUDGE

This is a perfect fudge recipe for holidays, not only for entertaining but gifting. Being from Texas, I add a few more nuts (Texas-grown pecans) than the recipe calls for... I can't help myself!

Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract 

Directions:
1. Line an 8x8 inch pan with aluminum foil. Set aside. 

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. 

This is another recipe from the Allrecipes "Tried & True Favorites" cookbook I own.

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