The Edwards Agency

Home & Garden


Dining In: Christmas dinner leftovers

Curried Turkey
   1/4 c. oil
   1 bunch green onions
   1 green pepper, sliced
   2 Tbsp. slivered salted almonds
   2 c. water chestnuts, thinly sliced
   2 c. diced cooked turkey
   3 Tbsp. flour
   1 tsp. curry powder or to taste
   1/2 tsp. sweet basil
   1 1/2 c. chicken broth
   1/4 c. chopped pimiento
   1 c. drained pineapple tidbits
   Salt and pepper to taste

   Slice green onions diagonally, about 1/2-inch thick. Heat oil in a skillet and saute onions and peppers until slightly browned. Add almonds, water chestnuts, and cooked turkey. Mix well with flour, curry powder, and basil. Saute lightly, stirring constantly, until well blended. Mix in broth, pimiento, and pineapple. Cover and let steam briefly. Serve on rice.

Turkey Artichoke Pie
   1 pkg. frozen spinach
   2 c. white or brown rice, cooked
   4 Tbsp. butter
   1 pkg. frozen artichoke hearts, thawed
   1 1/2 c. turkey, chopped
   1 c. Monterey Jack cheese, shredded
   1/4 lb. mushrooms
   2 Tbsp. flour
   1/2 tsp. garlic powder
   1 tsp. prepared mustard
   1 c. milk
   Salt and pepper to taste

   Thaw spinach and drain well, pressing out all liquid. Combine spinach with rice. Mix with 2 tablespoons soft butter and press rice mixture evenly over bottom and sides of well greased 9-inch pie pan. Cover and chill up to an hour.
   Preheat oven to 350 degrees. Blot dry packaged artichoke hearts, then cut each into 2 to 3 pieces and arrange over rice crust. Top with turkey and cheese.
   In skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and saute until golden. Stir in flour and garlic powder, and cook until bubbly, then add prepared mustard and milk and stir until well blended. Add salt and pepper to taste.
   Pour sauce over pie and bake 40 minutes or until pie is hot and cheese is bubbly.

Chicken or Turkey Tetrazzini
   1 can cream of mushroom soup
   1 can chicken broth, reduced fat
   1/2 tsp. garlic powder
   1/4 tsp. pepper
   1 can mushrooms, with liquid
   2 Tbsp. flour
   1/2 c. milk
   1/2 lb. penne pasta, cooked, drained
   1/8 c. parsley, chopped
   3 to 4 c. cooked turkey

   In a saucepan, combine soups and bring to boil, stirring constantly. Mix in garlic powder, pepper, and mushrooms; reduce heat and let sauce simmer. Prepare thickening using flour mixed with milk, add to simmering sauce, and bring to boil, stirring until smooth. Remove from heat and set aside.
   Line bottom of 9x13-inch dish with half the cooked pasta, sprinkle half the parsley and half the meat on top. Ladle half the prepared sauce on top; make another layer repeating this step. Sprinkle with paprika, cover and bake at 425 F for 45 minutes. Remove cover for last 10 to 15 minutes.

Holiday Pasta
   8 oz. spinach noodles or fettucine noodles
   3 Tbsp. virgin olive oil
   2 cloves garlic, minced
   4 large carrots, peeled, sliced diagonally and blanched
   1 cup peas
   1 lb. baked ham, cubed
   1/2 c. parsley, finely chopped
   Rind of lemon, lime, orange (3 each), grated
   6 Tbsp. dried cranberries or dried cherries
   6 Tbsp. pine nuts

   Cook pasta following package directions. Drain and return to pan to keep warm. Heat olive oil in medium saute pan. Add garlic and saute over medium-high heat until tender (do not burn). Add carrots, peas, and ham and saute until warm. Combine parsley, lemon, lime, and orange rind, and cranberries in a separate bowl. Mix together. Stir in 1/2 the mixture of parsley, rinds, and cranberries into skillet. Add pasta to skillet and toss together. Place pasta on platter and sprinkle on remaining parsley, rind mixture and pine nuts.

Zucchini Stuffed with Ham
   1 c. baked ham, sliced
   1/2 c. soft bread crumbs
   1/2 tsp. dry mustard
   1/2 tsp. salt
   1/8 tsp. pepper
   2 Tbsp. minced onion
   1/2 c. grated Cheddar cheese
   4 zucchini squash, 1/2 lb. each
   1/2 c. olive oil
   1 crushed garlic clove
   1/2 c. tomato sauce

   Cut ham into small pieces and mix with bread crumbs, mustard, salt, pepper, onion, and cheese. Cut zucchini in half lengthwise and scoop out seeds. Brush a cookie sheet with olive oil and rub with garlic. Place zucchini in pan, cut side down, and bake for 10-12 minutes, or until almost tender, at 350 F. Remove from oven.
   Fill cavity generously with ham mixture and return zucchini to oven. Roast until cheese is melted and slightly browned. Heat tomato sauce and spoon over zucchini. Serve hot.

Hot Turkey Salad Souffle
   14 slices bread
   4 c. cubed cooked turkey
   3/4 c. chopped celery
   1/2 lb. sliced fresh mushrooms
   1/4 c. chopped onion
   3/4 c. mayonnaise
   1/2 tsp. wine vinegar
   1/2 tsp. Dijon-style mustard
   1/2 tsp. Worcestershire sauce
   1/4 tsp. thyme
   1/4 tsp. dill weed
   Salt and pepper to taste
   4 eggs
   2 1/2 c. milk
   2 1/2 c. thick white sauce
   1/2 c. grated or slivered sharp Cheddar cheese

   Remove crusts from bread. Butter 9x14-inch casserole. Put 7 slices of bread in bottom of casserole. Mix turkey, celery, mushrooms, onion, mayonnaise, and all seasonings and spread mixture over the bread. Top with remaining 7 slices of bread. Beat eggs, add the milk, and pour over all. Refrigerate overnight.
   Before baking, make thick white sauce and pour evenly over casserole. Bake for 1 hour at 325 F, covered for the first 30 minutes. Sprinkle with grated cheese and bake 30 minutes uncovered. When the cheese is brown and bubbly, remove from oven but keep hot while allowing casserole to stand for 20-30 minutes before serving.

Slim Sour Cream Potato Brunch Casserole
   1 pkg. (20 oz.) refrigerated shredded hash browns
   1 c. turkey or ham, cut in bite-size pieces
   1 pkg. (8 oz.) frozen chopped broccoli, thawed
   1 can (10 1/2 oz.) condensed cream of celery soup (low-fat low sodium )
   1 c. fat-free sour cream
   1/3 c. skim milk
   1 carton (8 oz.) refrigerated liquid egg product
   1 c. (4 oz.) reduced fat shredded cheddar cheese

   In large glass mixing bowl, stir together first six ingredients. Microwave at Medium (50%) for 20 minutes, stirring after 10 minutes. Stir in liquid egg product. Spread evenly in 2 1/2 qt. oval glass ceramic casserole. Microwave at Medium for 20 minutes, rotating casserole one-fourth turn every five minutes. Top with cheese. Microwave at medium 3 minutes longer. Let stand a few minutes before serving.