Recipe: Recipes Using Leftovers (16) 1999-09-19

9-19-99 Recipes Using Leftovers

(16)

Fran,.ME (08:17:39) : Batter-up Beef Pie
(good for using up leftover pot roast or beef stew!)
Pre-heat 350 - Time: 50 - 60 minutes

2 cups. cooked beef, cut in 1/2 to 1 inch pieces
1/2 cup cooked onions
1 cup cooked carrots, cut into chunks
1 cup cooked potatoes, cut in 1 to 1 1/2 inch chunks
1 cup gravy
1/4 cup butter
1 1/2 cup flour
2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 cup grated Cheddar (4 oz. package)
1 Tbsp. dried minced onion
1 Tbsp. sugar

Combine beef, onions, carrots, potatoes, and gravy. Set aside.
Melt butter in bottom of an 8 inch square baking dish in oven.
Combine remaining ingredients in mixing bowl. Stir till blended and pour into baking dish.
Pour beef mixture over batter. DO NOT STIR!
Bake and serve!

Kelly,WA (04:50:04) : Turkey Pie (using leftover turkey)

1 stick butter or margarine
1 1/2 cups boiling water
3 1/2 cups seasoned stuffing crumbs (or 3 cups leftover stuffing)
1 can (2.8 ounces) French fried onions
1 can (103/4 ounces) cream of celery soup
3/4 cup milk
1 1/2 cups (7 ounces) cooked turkey, cubed
1 package (10 ounces) frozen peas, thawed and drained

Heat butter and water until butter melts. Add stuffing crumbs; toss lightly. (If using leftover stuffing, delete the butter and water.) Stir in 1/2 can onions. Spoon into 9-inch pie plate, press onto bottom and up sides to form shell. Combine soup, milk, turkey and peas; pour into shell. Bake, covered, at 350 degrees for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer.

Yields 8 servings.

Kelly,WA (04:48:36) : Turkey Enchiladas

2 cups cooked turkey cut into half-inch cubes
2 10-ounce cans enchilada sauce
1 4-ounce can chopped green chilies
1 teaspoon dried onion flakes
1 teaspoon dried cilantro
12 corn tortillas
2 tablespoons chopped onion
1 cup chopped tomato
1/4 cup chopped ripe olives
1 cup shredded cheddar cheese

In medium bowl combine turkey, half cup enchilada sauce, chilies, onion flakes and cilantro.

Spoon two heaping tablespoons mixture down center of each tortilla. Roll tortillas jelly-roll style to encase meat. Spray (2 X 9 X 12 inch) baking dish with cooking spray. Place tortillas seam-side down in dish.

Top tortillas with remaining enchilada sauce, onions, tomato, olives and cheese. Bake in 350-degree oven 25 to 30 minutes or until mixture is hot and bubbly. Serves 6.

Kelly,WA (04:45:20) : Turkey Tostados

2 cups cooked turkey cut into half-inch cubes
1 package taco seasoning mix
water
4 corn tortillas
1/4 cup canned refried beans
1/4 cup shredded cheddar cheese
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
2 tablespoons chopped onions
1/2 cup taco sauce

In large skillet over medium heat, combine turkey and taco seasoning with the amount of water recommended on the seasoning package. Bring mixture to boil; reduce heat and simmer five minutes, stirring occasionally.

On large cookie sheet arrange tortillas. Bake in 375 degree oven 5 to 7 minutes or until tortillas are crispy and lightly browned.

Spread each tortilla with a tablespoon of beans. Top with a quarter of the meat mixture and cheese. Return to oven 2 to 3 minutes until cheese is melted.

Top with tomatoes, lettuce, onions and taco sauce. They can also be garnished with sour cream and guacamole if desired. Serves 4.

Kelly,WA (04:43:58) : Turkey Chili

1 cup chopped green pepper
1 1/4 cups chopped onion
2 cloves minced garlic
3 tablespoons vegetable oil
2 16-1/2 ounce cans drained kidney beans
1 (28 ounce) can stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey cut into half-inch cubes
1 tablespoon chili powder
1 tablespoon fresh cilantro chopped (or 1 tsp. dried)
1 teaspoon crushed red pepper
1/2 teaspoon salt.

In 8-quart saucepan, over medium-high heat, saut green pepper, onion and garlic in oil 5 minutes or until vegetables are tender crisp.

Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.

Increase heat to high and bring mixture to a boil; reduce heat to low and simmer mixture uncovered 25 minutes. Serves 6.

Dawn,NY (04:43:46) : LEFTOVER CHICKEN HASH

2 tbsp Butter; melted or chicken fat (up to 3T)
1 Onion; thinly sliced
1/2 cup Celery; diced
2 cups Turkey; cooked, diced (up to 3 cups)

2 tbsp Turkey or chicken fat
3 tbsp Flour
2 1/2 cup Water
1/2 tsp Savory
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Cream
Biscuits made from Bisquick

Heat 2-3 Tbsp melted butter in frying pan or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring often. Add 2-3 cups cooked chicken. Cook 5 minutes over low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits.

Kelly,WA (04:42:39) : New England Turkey Chowder

1 cup celery, finely chopped
1/2 cup chopped onion
1 tablespoon margarine
2 cups turkey broth (or low-sodium chicken bouillon)
2-1/2 cups potatoes, peeled and cut into half-inch cubes
1 teaspoon salt
1/4 teaspoon white pepper
dash cayenne pepper
2 cups cooked turkey cut into half-inch cubes
2 cups cold skim milk
1/4 cup cornstarch

In five-quart saucepan over medium-high heat, saut celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp.

Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey.

In medium bowl gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium and cook six to eight minutes until mixture thickens.
Serves 4.

Kelly,WA (04:41:39) : LEFTOVER TURKEY PIE

1 cup flour
1 cup milk
3 tsp. butter or margarine
2 cups diced turkey
1 pkg. frozen mixed vegetables
1 can whole kernel corn
1 can tiny English peas
1 can mushroom soup or cream of chicken soup
1 sm. can potato sticks
1 sm. can mushrooms (optional)

To make the batter for the pie, melt the butter or margarine in a large, flat pan sometimes used for sheet cakes. Mix together the flour and milk. Mixture will be lumpy, but this is normal. Pour mixture into pan on top of butter; set aside. Next cook 1 package of frozen mixed vegetables. Add 2 cups of diced turkey, can of soup, can of corn, English peas and small can of potato sticks. Mushrooms are optional, but tasty! Stir together and pour mixture onto batter. Put the majority of the mixture in the middle because it will even out as it cooks and the crust bakes around it. Cook at 350-375 degrees for about 30 minutes.

Melanie,Tx (04:34:58) : Easy Spicy Veggie Soup

Leftover veggies from Sunday Dinner
Carrots, potatoes and cabbage
Mix in a saucepan with 1 small can of spicy-v-8 juice.
season with salt and pepper and a little garlic. That's all!

Kelly,WA (04:29:54) : Turkey Hash

1 medium-size onion, minced
1/2 sweet red or green pepper, minced
2 tablespoons vegetable oil
2 cups diced cooked turkey
2 cups diced cooked potatoes or cooked brown rice
1/4 cup unsweetened applesauce
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
1/2 teaspoon poultry seasoning
4 poached eggs (optional)

In a large heavy skillet stir-fry onions and peppers in oil until onions are pale golden. Add remaining ingredients, except eggs. Press down with a wide spatula and cook, uncovered, without stirring, for about 10 minutes, or until a brown crust forms on bottom. Turn hash and brown other side for about 10 minutes. Top each serving with a poached egg, if desired.

Dawn,NY (04:17:25) : Easy Jambalya

3 tablespoons peanut oil
1 or 2 large onions, peeled and chopped
2 large green peppers, cored and chopped
3 or more cloves garlic, peeled and chopped
4 stalks celery, chopped
6 scallions, chopped
1 28 oz. can whole or crushed tomatoes
3 1/2 cups chicken stock or canned broth
1/2 pound smoked hot sausage, sliced
1 cup cubed ham or leftover chicken
3 tablespoons chopped parsley
2 teaspoons Tabasco
1/4 cup Worcestershire sauce
3 teaspoons thyme leaves (dried)
salt and pepper
2 cups uncooked long-grain rice.

Heat oil in large stock pot. Saut vegetables until they start to go limp. If using raw meat, add at this point and cook until browned. Add tomatoes and chicken broth and any cooked meats and simmer for 30 to 60 minutes, amount of time depends on type and size of meat chunks. Add seasonings and cook for 15 minutes. Add rice and cook for about 20 minutes over very low flame until rice is tender but not mushy.

Taste for seasoning and serve.

The nice thing about this recipe is that only the quantities of liquids and rice are fixed. I use whatever amounts and types of meat and vegetables are around. If adding shrimp, put them in about 5 minutes before adding rice.

Dawn-in-tax-free-NY (04:01:07) : Ideas for Leftover Ham:

Cube leftover ham, add some parmesan, black olives, broccoli,
And some fresh basil.

Prepare cheese tortellini and mix a basic white sauce and add chunks of leftover ham. To make it spicier, sprinkle in some chopped hot pepper or dry chile peppers. If you don't want the fat of a white sauce, saut in some non-fat Italian dressing then sprinkle some parmesan over it.

Chop up leftover ham and add to meatloaf mixture for a little different taste.

Grind leftover ham with sweet pickle, chopped onion, grated carrot, and a little low fat mayonnaise for a unique topping for a lunchtime bagel.

Dawn-in-tax-free-NY (03:49:50) : CREAMY CHICKEN ENCHILADAS

2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
salt to taste

Green Sauce* (see NOTE):
2 large cans green chiles
1/2 chopped raw onion
2 cloves garlic, chopped
salt and pepper to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan.

Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, (15 minutes covered, remove foil and bake 15 minutes more). If not refrigerated, bake uncovered for 20 minutes.

NOTE: If you can't find the enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.

Dawn,nys (02:45:35) : French Dip (for Leftover Pot Roast)

Leftover Pot Roast (slices)
French Bread (warmed in the oven)
Butter
Leftover onions
Ready-made Aus Jus (made from a mix or from beef bouillon)

Butter bread and slice in half. Broil until a light golden color. Heap generously with meat. If you cooked the meat with onion they're great in there too.

Serve with bowls of warm Aus Jus for dipping. Also serve with Horse Radish if desired.

melinda.KY (12:00:36) :

4 cups diced cooked chicken or turkey
2 tbsp. lemon juice
2/3 cup chopped almonds
3/4 cup mayonnaise
1 tsp. salt
1/2 tsp. MSG (opt)
1 grated cheese
2 cups chopped celery
4 hard cooked eggs chopped
1 can cream of chicken
1 tsp. minced onion
2 pimentos, diced
11/2 cup crushed chips

combine all ingredients Except cheese, and chips, almonds. Place mixture in a large rectangular oven proof dish. top with cheese chips and almonds. Let
stand over nigh. bake 400' for 20 to 25 min.
THIS IS GREAT TO USE WITH LEFT OVER TURKEY DINNERS!!!!!!!!

Susan,IL (09:38:37) :
I usually make this one a few days after Thanksgiving. Works good with chicken too!

Turkey Alfredo Casserole
Recipe By : Susan Wilson

6 ounces fettuccini or medium noodles -- cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken or turkey
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 thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in turkey or chicken, 1/2 cup parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Place turkey mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil. sprinkle 1/4 cups parmesan cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through.