Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from
Pears and turkey are great together. Try a jar of select pears from the refrigerated case if the market has only rock-hard pears. If you have time, pick your fresh pears and let them ripen in a brown paper bag for two days for perfection.
Assemble the quesadillas: Lay 4 of the tortillas on a work surface. Spread each tortilla with 1 tablespoon of Curry Mayonnaise. Top with the turkey and pear slices. Sprinkle shredded cheese over each, and top with a second tortilla. The quesadillas may be prepared up to this point and refrigerated for up to 2 hours.
Grill the quesadillas: Heat a large skillet or griddle over medium-high heat. For each quesadilla, and cooking 1 at a time, add 1 teaspoon of butter to the pan. Fry the quesadilla until it is lightly browned and the cheese is melted, about 2 minutes per side. Cut each into quarters, and serve warm.
CURRY MAYONNAISE (makes 1 cup)
Curry is the original magical dinner spice. It adds color and life to anything it is mixed with.
2 teaspoons curry powder
1/2 cup mayonnaise
1/2 cup sour cream
Salt and freshly milled pepper
Toast the curry powder: In the toaster oven in a small, dry skillet, heat the curry powder for 30 seconds on medium heat, watching closely so that you don’t burn it.
Make the sauce: Stir the mayonnaise, sour cream, and curry powder together. Season to taste with the salt and pepper.
