ROBYN'S RECIPES - MEAL OF THE WEEK
Thanksgiving Leftovers
Now that Thanksgiving is over, what do I do with all this leftover turkey?
Entree
CREAMED TURKEY
1/4 cup margarine or butter
1 onion, chopped
1/4 cup flour
2 cups chicken broth or bouillon
1 cup milk
1 teaspoon parsley
2-3 cups cooked turkey
In skillet, heat 1/4 cup butter. Add and saute, just until soft, 1 onion, chopped. Add, stir, and cook until bubbly: 1/4 cup flour. Add 2 cups chicken broth, 1 cup of milk, and salt and pepper to taste. Cook, stirring constantly until smooth and thickened. Add 2-3 cups cooked turkey, 1 teaspoon chopped parsley. Heat through and serve over rice, noodles, mashed potatoes or waffles.
Serves 5-6 people.
Broccoli with Turkey2 bags frozen broccoli
3 cups cooked turkey
2 cans cream of chicken soup
1 cup mayonnaise
Curry powder to taste (about 1 tablespoon)
Mix all together, put in casserole dish and bake at 350 degrees for 45 minutes.
Turkey Croquettes
2 Tablespoons Crisco or butter
2 Tablespoons finely chopped onion
2 Tablespoons flour
� cup chicken bouillon
1 egg, beaten
2 cups very finely chopped or ground cooked turkey
1 Tablespoon chopped parsley
1/4 tsp. Salt
1/8 tsp. Pepper
1 more egg, beaten
3/4 cup dry bread crumbs
Oil for deep frying
Cheese sauce or hollandaise
Melt Crisco or butter in pan. Add onion and cook over medium heat for 2 minutes. Add flour and stir. Gradually add chicken broth, stirring until sauce is thick and smooth. Remove pan from heat and mix in egg. Add turkey, parsley, salt and pepper; combine. Spread mixture on a plate and refrigerate at least 2 hours. Shape mixture into 6 balls. Roll balls in egg, then in bread crumbs. Heat oil to 365 degrees (very hot) in fry pan or deep fryer. Fry croquettes for 5-6 minutes. Drain on paper towels. Serve with cheese sauce or hollandaise.
Makes 6 croquettes.
Side Dishes
Mashed Potato Casserole
8 cups Mashed potatoes
1-8 oz. Package cream cheese at room temperature
1 cup Sour Cream
� tsp. Garlic powder
1 tsp. Salt
1/8 tsp. Pepper
1/4 cup chopped chives (optional)
Mix together mashed potatoes and stir in all ingredients. Spread in a sprayed casserole dish. Dot with butter and sprinkle paprika across top. Bake, uncovered at 350 degrees for 30 minutes.
Carrot Pennies1 pound carrots, sliced
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/4 tsp. Salt
Dash of ground cinnamon
Dash of ground nutmeg
Peel and trim carrots. Cut carrots crosswise into slices one quarter inch thick (so they look like pennies). Place carrot slices in a medium-sized saucepan. Add about one inch of water to saucepan. Set saucepan over high heat and bring water to a boil. Reduce heat. Cover saucepan and gently simmer carrots until they are just tender, 10 to 15 minutes. Drain carrots in a colander. Return carrots to saucepan. Add butter, sugar, salt and spices to carrots in saucepan.
Set saucepan over medium heat and cook mixture, stirring constantly, until butter and sugar are melted and form a glaze on carrots, about 4 minutes. Serve immediately.
Makes 4 servings.
Dessert
Fudge Truffle Cheesecake
Chocolate Crumb Crust (recipe follows)
2 cups (12 oz. Package) Hershey’s Semi-sweet chocolate chips
3-8 oz. Packages cream cheese, softened
1-14 oz. Can Eagle brand sweetened condensed milk
4 eggs
2 teaspoons vanilla extract
Heat oven to 300 degrees. Prepare chocolate crumb crust (below) and set aside. In heavy saucepan, over very low heat, melt chips, stirring constantly.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients. Mix well. Pour into prepared pan. Bake 1 hour and 5 minutes, or until center is set. Cool; chill. Refrigerate leftovers.
The Crust:
In medium bowl, combine 1-1/2 cups vanilla wafer crumbs, � cup powdered sugar, 1/3 cup Hershey’s Cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9 inch springform pan. (Or large pie pan)
Something Extra.....just for you
Now that the holiday is over, do something nice for yourself. Following is a bath recipe for your soaking pleasure.....
BATH
THYME
Thyme in your bath will soften your skin while calming your nerves. Steep 2 teaspoons dried thyme leaves and 1 teaspoon fresh thyme in 1 pint of boiling water for 30 minutes. Strain and add to your bath water. Soak cotton balls in the infusion to cover your eyelids while in the bathtub.
