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recipelink.com Chat Room Recipe Swap
11-25-99 – Recipes Using Leftovers (7)
KellyWA (03:43:25) :
Recommended storage times per the National Food Safety Database.
These short but safe limits will help keep refrigerated food items from spoiling or becoming dangerous to eat.
Storage in the refrigerator, 40 degrees or below:
Cooked turkey, 3-4 days.
Stuffing, gravy, 1-2 days.
Other cooked dishes, 3-4 days.
Storage in the freezer, 0 degrees or below:
Turkey slices or pieces, plain, 4 months.
Turkey covered with broth or gravy, 6 months.
Cooked poultry dishes, 4-6 months.
Stuffing and gravy, 1 month.
KellyWA (11:07:58) :
Originally posted on TKL by Kim/GA)
I have a wonderful recipe for leftover ham and its wonderfully easy....
In a dutch oven (I use my large cast iron one) spray some vegetable oil cooking spray and layer
thinly sliced potatoes, then layer thinly slice apples (I use granny smith) then layer ham slices (pieces,
chunks, whatever) top with a sprinkling of brown sugar, cinnamon, and nutmeg. Repeat layers of
potatoes, apples and ham, brown sugar, cinnamon, and nutmeg (I do at least 3 layers). On top of
last layer dab margarine or butter and apple juice concentrate. Cover and bake in oven at 350 until
potatoes are done (about 45 min to an hour). Serve with a salad or green veggie and rolls. Its
delicious!
KellyWA (11:04:12) : THRIFTY BEEF STROGANOFF
1 Can Roast Beef (or about 1 to 2 Cups Leftover Roast Beef)
1 Can Cream of Celery Soup
4 Cups Noodles
1 Small Sour Cream or Imo
Spices to taste (salt, pepper, cumin, chili powder, etc.)
(Optional- Green Peppers and Onions)
MIXING AND COOKING:
If you like them, fry the onions and green peppers (diced) in a little butter until barely tender. Boil the noodles while you are doing this. After the noodles are tender, mix everything together and put in a casserole dish.
Top with French Fried Onions, Buttered Bread Crumbs/Crackers, Potato chips, or your favorite casserole topping. Bake 30 minutes at 350 degrees. or put in microwave for 10 minutes.
KellyWA (11:02:10) : (Originally posted on TKL by: Derla/MN)
Quick Leftover Beef or Poultry Bake
1 lb. ground beef, cooked roast beef(cubed), or ground turkey
1/2 cup chopped onion
2 cans fat-free condensed cream of mushroom soup
2 1/2 cups skim milk(divided)
1 tsp garlic salt (I use garlic powder)
2 cups frozen mixed vegetables
2 cups reduced fat biscuit mix
Cook gr. beef or turkey and onion until meat is browned. Spoon into ungreased 13x9x2" baking dish. Stir in soup, 1 cup of the milk, garlic salt, and frozen vegetables.
Stir baking mix and remaining milk until blended (this will be quite thin). Pour over beef mixture.
Bake 27 to 30 min. @ 450* or until crust is light golden brown.
14 servings.
I make half a recipe and use an 8x8x2 pan
KellyWA (10:57:05) : (Originally posted on TKL by Susan,IN)
Chicken or Turkey Hot Dish
Source: K of C Wives Cookbook
2 cups cooked chicken or turkey
2 cans cream of mushroom soup
2 cups uncooked small macaroni shells
2 cups milk
1 small onion chopped
1 small (4oz) can of mushrooms
1/2 pound Velveeta cheese, grated
Prepare the day before. Mix all ingredients thoroughly. PLaace in greased 2
1/2 quart caserole. Refrigerate overnight. Bake, covered, at 375 degrees for 1 hour. Remove cover; sprinkle with paprika and return to oven and bake few
more minutes with cover till paprika browns a little.
KellyWA (10:54:52) : Originally posted on TKL by Susan,IN)
Turkey Alfredo Casserole
Source: K of C Wives Cookbook
6 ounces fettuccine or medium noodles
1 10 oz pkg frozen broccoli cuts
3 T butter or margarine
3 T flour
1/2 t dried basil, crushed
1/4 t salt
1/8 t pepper
2 1/4 cups milk
2 1/4 cup chopped turkey or chicken
1/2 cup parmesan cheese
1/4 cup parmesan cheese
Cook pasta according to package directions; drain and set aside. Run water
over broccoli to thaw.
Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil,
salt, and pepper. Add milk all at once. Cook and stir until thickened and
bubbly. Cook and stir 1 minute more. Remove from heat; stir in turkey or
chicken, 1/2 cup Parmesan cheese, and drain broccoli well. Add pasta and
toss to coat.
Place turkey mixture in greased 7x12x2 inch baking dish. Cover with foil.
Bake at 350 degrees for 20 minutes. Remove foil, sprinkle with 1/4 cup
Parmesan cheese. Bake, uncovered for 5 to 10 minutes more or until heated
through.
I usually make this recipe a day or two after
Thanksgiving with the leftover turkey.
KellyWA (10:52:35) : (originally posted on TKL by Terry,tx)
Pilgrim Pie
(from the Houston Chronicle)
4c cooked turkey chunks
1c frozen peas
1c frozen corn
2 (10-1/2oz) cans turkey gravy or
2-1/4c leftover turkey gravy
1/4c snipped chives, divided
1-1/2tsp dried thyme
4c leftover mashed potatoes
Preheat oven to 400. In a large bowl, mix turkey, peas, corn, gravy, 2tbl of
chives and thyme. Turn into a shallow 2-1/2 to 3 qt baking dish; set aside.
In microwave safe dish, warm potatoes on 100% power; mix in remaining
chives. Cover mixture with potatoes. Place on baking sheet. Bake at 400
about 25 min. until turkey mixture is bubbly and potatoes begin to brown.
Serve with cranberry sauce, if desired. Serves 6
KellyWA (10:50:27) : (Originally posted on TKL by Terry,TX)
Chicken Feed
1 small onion, sliced
2c fresh mushrooms, sliced
1 clove garlic, minced
1/2tsp. dried thyme, divided
1tbl butter or margarine
4c cubed leftover chicken or turkey
4c leftover gravy
1 chicken bouillon cube, crushed
dash of pepper
3c leftover mashed potatoes
Saute onion, mushrooms, garlic and 1/4tsp. thyme in butter. Stir in
chicken,gravy, bouillon,and pepper. Spoon into a greased 3 qt. casserole.
Combine potatoes and remaining thyme and spoon over chicken mixture. Bake
uncovered at 350 for 45 min. Serves 6-8
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