Northwest NEWS

November 20, 2000

Home & Garden

Thanksgiving Dinner Revisited

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4 sheets (12x18-inches each) heavy duty aluminum foil
   2 c. stuffing
   2 c. mashed potatoes
   12 to 16 slices cooked turkey (1 lb.)
   12 oz. turkey gravy
   1/2 tsp. dried sage or thyme
   1/4 tsp. pepper
   1 c. dried cranberries
   Preheat oven to 450 degrees.Center 1/2 c. stuffing and 1/2 c. potatoes on each sheet of aluminum foil. Top with 1/4 of the sliced turkey. Combine gravy, sage and pepper; spoon over turkey. Sprinkle with cranberries.
   Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 15 to 18 minutes on a cookie sheet. Makes 4 servings.
  
   Cheesy Turkey and Broccoli
   4 sheets (12x18-inches each) heavy duty aluminum foil
   1 can (10 3/4 oz.) cream of chicken and broccoli soup
   1-1/2 c. sliced fresh mushrooms or 1 jar (12 oz.) sliced mushrooms, drained
   1 c. shredded Cheddar cheese
   1/2 c. light sour cream
   1/4 c. water
   1-1/2 tsp. dried basil
   1/2 tsp. pepper
   2 c. chopped cooked turkey
   4 c. cooked broccoli florets
   4 c. hot cooked rice
   Preheat oven to 450 degrees. Combine soup, mushrooms, cheese, sour cream, water, basil and pepper; set aside. Center 1/2 c. turkey on each sheet of heavy duty aluminum foil. Top with broccoli. Spoon one-fourth of soup mixture over top.
   Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
   Bake 15 to 18 minutes on a cookie sheet. Stir to blend sauce. Serve over rice. Top with more cheddar cheese, if desired.
  
   Classic Chef's Salad
   1/4 lb. thick cooked ham
   1/4 lb. thick deli turkey breast
   6 c. torn mixed salad greens
   2 hard cooked eggs, peeled and cut into wedges
   1 large ripe tomato, cut into wedges
   1/2 c. croutons (optional) 1/4 c. crumbled crisply cooked bacon or bacon bits (optional)
   1 small cucumber, sliced (optional)
   1/2 c. sliced mushrooms (optional)
   1-1/2 c. Cheddar and Monterey Jack cheeses
   1/2 c. Thousand Island or French salad dressing
   Cut ham and turkey into
   1/4-inch strips. Place salad greens. Top with croutons, bacon, cucumber and mushrooms, if desired, and cheese. Serve with choice of dressing.
   Makes 4 servings.
  
   Spanish Turkey and Rice Casserole
   1-1/4 c. Arborio or another short-grain rice
   1 small onion, chopped
   1 Tbsp. extra virgin olive oil
   1 14-1/2 oz. can stewed tomatoes
   1-1/4 c. canned chicken broth
   1 tsp. paprika
   1/2 tsp. dried oregano
   1/2 tsp. freshly ground pepper
   1 7 oz. jar roasted red peppers, drained and chopped
   Turkey, cubed and cooked
   1 bay leaf
   1/2 c. frozen peas
   Preheat oven to 375 degrees. In a 2-quart casserole, combine the rice, onion and oil. Add the tomatoes, 1 c. of the broth, the paprika, oregano, ground pepper, roasted peppers, turkey and bay leaf. Stir then cover the casserole and bake for 30 minutes. Stir in the peas and add an additional 1/4 c. broth, if needed, to keep the rice from sticking. Bake until the turkey is cooked through, 15 to 20 minutes. Remove the bay leaf and serve. Makes 6 servings.
  
   Jamaican Turkey Salad
   2-1/2 c. sliced cooked turkey
   1 tsp. jerk seasoning mix, divided
   1-1/2 c. (6 oz.) Cheddar and Monterey Jack cheeses
   3/4 c. packaged julienne carrots or thickly grated carrots
   1/2 c. diced cucumber
   1/4 c. sliced almonds, toasted
   1/4 c. light mayonnaise
   2 Tbsp. seasoned rice vinegar or cider vinegar
   Salad greens or whole-wheat bread
   In a medium bowl, toss turkey with 1/2 tsp. of the seasoning mix.
   Add cheese, carrots, cucumber and almonds. Combine mayonnaise, vinegar and remaining 1/2 tsp. seasoning mix.
   Add to chicken mixture; toss and serve over greens or as a sandwich filling for whole-wheat bread.
  
   Creamy Turkey Curry Topping
   1/4 c. chopped onion
   1 c. chopped celery
   1 Tbsp. vegetable oil
   1/3 c. flour
   1-1/2 tsp. curry powder
   3/4 tsp. salt
   Dash ground pepper
   1-1/2 c. chicken broth
   1/2 c. lowfat milk
   12 oz. cooked, diced turkey
   6 (8-12 oz. each) baked Washington russet potatoes, hot
   Sauté onion and celery in oil until crisp tender. Add flour, curry powder, salt and pepper; cook and stir 1 minutes. Slowly add broth until a smooth paste forms. Add milk; cook and stir until thickened and smooth. Add turkey; heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends pushing towards center to open. Top each with one-sixth of chicken mixture.
   Makes 6 servings.
  
   Curried Ham and Vegetable Couscous
   2 c. ham, cut into strips or diced
   2 Tbsp. butter
   2 c. diced fresh vegetable, such as bell peppers, broccoli florets, carrots, red onion
   1-1/2 tsp. curry powder
   1/8 tsp. cayenne pepper
   1 (141/2 oz.) can chicken or vegetable broth
   1/4 c. uncooked couscous
   Optional Toppings: Chopped apple, toasted sliced almonds, chopped cilantro
   Melt butter in a large saucepan over medium heat. Add vegetables; sauté 5 minutes or until vegetables are crisp tender. Add curry powder and cayenne pepper; sauté 1 minutes. Add broth and raisins; bring to a boil.
   Stir in ham and couscous; mix well. Cover; turn off heat and let stand 5 minutes or until liquid is absorbed. Serve with desired toppings.
   Makes 2-4 servings.