Thank You: Recipes Using Thanksgiving Leftovers - 2000-11-10

recipelink.com Chat Room Recipe Swap
Thanksgiving Leftover Recipes - 2000-11-10 (24)

recipelink.com (09:15:39) :

Newsgroup: rec.food.cooking
Date: 02/26/2000
Author: Chefkat

QUICK CHICKEN-A-LA-KING: 2 Tbsp. butter or margarine, 1/4 c. flour, salt & pepper to taste, 1 1/2 c. milk, 1/2 c. chicken broth, 4 oz. mushrooms, 1 clove minced garlic, 2 c. cooked chicken cut into chunks, 1/4 c. chopped red bell pepper, 2 Tbsp. dry sherry, pre-baked pastry shells, toast, or English muffins & chopped fresh parsley garnish. In medium saucepan, melt butter. Whisk in flour, salt & pepper to taste. Add milk & chicken broth. Stir & cook till thickened & bubbly. Add mushrooms, garlic, chicken, bell pepper & dry sherry. Heat through. Spoon into pre-cooked shells, warmed cream puffs, over toasted English muffins, toast or mashed potatoes. Garnish with fresh parsley.

CROCK POT CHICKEN A LA KING: 1/4 c. each finely chopped onion, celery & green pepper, 1/4 c. chopped pimento, 4 oz. can drained mushrooms, 3 c. cooked & cubed chicken or turkey, pepper, 1/2 tsp. seasoned salt, 10 oz. can cr. mushroom soup, 13 oz. can evaporated milk. Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice.

recipelink.com (09:10:02) :

Turkey Chow Mein Casserole
Recipe By : General Mills
Serving Size : 5

1 can condensed chicken broth
1/2 cup Bisquick baking mix
2 cups cooked turkey -- cut up
1/3 cup blanched almonds
16 ounces can chow mein vegetables -- drained
4 ounces can mushroom stems and pieces -- drained
2 ounces jar sliced pimientos -- drained
1 cup chow mein noodles

heat oven to 375 degrees.
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be lumpy.) Stir in remaining ingredients except chow mein noodles.
Bake uncovered until thick and bubbly, about 40 min. Sprinkle with chow mein noodles; bake uncovered 5 min. longer. Let stand uncovered 5 min. before serving.

recipelink.com (09:09:36) :

Turkey Enchiladas
Recipe By : Better Homes and Gardens
Serving Size : 12

1/2 cup chopped onion
Nonstick cooking spray
3 1/2 ounces cream cheese -- softened
1 tablespoon water
salt -- optional
3/4 teaspoon ground cumin
4 cups chopped cooked chicken or turkey
1/4 cup chopped pecans -- toasted
12 (6") flour tortillas
1 can condensed cream of chicken soup
8 ounces sour cream
1 cup milk
2 tablespoons pickled jalapenos -- chopped
1/2 cup shredded sharp cheddar cheese
Snipped cilantro or parsley -- optional
Chopped tomatoes and green peppers -- optional

In a skillet cook onion, covered in a small amount of water, over med. Heat until tender; drain.
For enchiladas: Spray a 13x9" baking dish with nonstick cooking spray. In a small mixing bowl stir together cream cheese, water, cumin and salt to taste, if desired. Stir in cooked onion, turkey or chicken and toasted pecans.
Meanwhile, wrap tortillas in foil. Heat in 350 degree oven for 10-15 min. or until softened. (Or wrap tortillas in micro-safe paper towels and micro-cook on HIGH for 30-60 sec. or until softened.)
Spoon about 1/4 cup turkey mixture onto each tortilla; roll up. Place seam side down, in the baking dish.
For sauce: In a med. mixing bowl combine soup, sour cream, milk and jalapenos; pour over enchiladas.
Bake, covered, at 350 degrees for about 40 min. or until heated through. Sprinkle with cheese. Bake, uncovered, for 4-5 min. or until cheese is melted. Top with cilantro or parsley, tomatoes and green pepper, if desired.

recipelink.com (09:07:54) :

Recipe: Kentucky Hot Browns
Newsgroup: rec.food.cooking
Date: 12/03/1999
Author: Emily

An incredible hot turkey sandwich that is a Kentucky Tradition.

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg yolk, beaten
1/2 cup grated cheddar cheese (or your favorite cheese)
2 tablespoons grated Parmesan cheese
Tabasco sauce (a dash or two, or to taste)
4 slices dense bread, toasted
8 turkey slices (or enough to cover 4 bread slices)
4 slices bacon, cooked
4 slices fresh tomato

Preheat oven to 450 degrees. Melt butter in a medium saucepan. Add flour, stirring, to make a smooth paste. Cook for several minutes. Whisk in milk gradually, stirring constantly. Add a small amount of the hot milk mixture to
the beaten yolk and whisk until smooth. Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly. Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth. Place the
toasted bread slices in individual ovenproof dishes. Warm the turkey slices (the
microwave works well) and place turkey on the toasted bread. Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each
with a tomato slice. Bake in the oven until the cheese sauce begins to bubble.
Serve immediately.

Yield: 4 servings

recipelink.com (09:06:10) :

Recipe: Tennessee Scramble
Newsgroup: rec.food.cooking
Date: 12/24/1999
Author: Jill McQuown

2 Tbs. butter or margarine
1 Tbs. chopped onion
8 eggs, scrambled
1/3 c. milk
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried rosemary, crushed
1/4 tsp. cayenne pepper
1 c. cubed cooked ham (turkey ham is fine)
1/2 c. browned sausage, well drained
3/4 c. sliced fresh mushrooms
1 c. shredded cheddar cheese (lowfat is fine)

In 2 qt. casserole, combine butter, onion and mushrooms. Microwave on Medium until butter melts and onion is clear, 2-3 minutes, stirring frequently. In mixing bowl, combine eggs, milk, salt, parsley, rosemary and cayenne. Beat until well blended. Pour into casserole with butter and onion. Stir in ham, mushrooms and half the cheese. Microwave on High 7-8 minutes, stirring 2-3 times, until eggs are set yet still moist. Sprinkle with remaining cheese. Microwave 1 minute on Medium. Cover with plastic wrap and let stand until cheese fully melts and eggs are a little more set. Stir before serving.

recipelink.com (08:55:12) :

Recipe: Turkey Club Casserole
Newsgroup: alt.cooking-chien
Date: 09/30/1999
Author: VeeDeena

3 cups cubed cooked turkey breast
6 slices bacon,cooked crisp & broken
1/2 cup seeded, chopped tomato
1/2 cup mayonnaise
6 oz. shredded Monterey Jack cheese
1 tsp. dried basil
1 (10 oz.) can Refrigerated Flaky Biscuits

Heat oven to 375F.
In ungreased 12x8" (2 qt.) baking dish, layer turkey, bacon and tomato.
Spread mayonnaise evenly over tomato.
Sprinkle with cheese and basil.
Separate dough into 10 biscuits.
Separate each biscuit into 3 layers.
Arrange biscuits over cheese layer, overlapping slightly.
Bake at 375F for 18-28 minutes or until biscuits are golden brown.
Let stand 5 minutes before serving.

recipelink.com (08:49:50) :

Recipe: TURKEY BONE GUMBO
Newsgroup: rec.food.recipes
Date: 11/16/1999
Author: Tonkcats

1 meaty turkey carcass
1/2 cup bacon drippings
1 cup all-purpose flour
2 large onions, chopped
3 cloves garlic, chopped
1 green pepper, chopped
4 stalks celery, chopped
2 qt. hot turkey or chicken broth
1 Tbsp. salt
1/2 tsp. pepper
hot cooked rice
dash of hot sauce
2 bay leaves
1 Tbsp. parsley flakes
1 tsp. dried basil leaves
2 to 3 cup chopped turkey
1 lb. smoked sausage, cut into bite size pieces
1 bunch green onions, chopped

Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes. Add vegetables and cook until tender. Add broth and other seasonings; simmer 1 hour. Add turkey and sausage; cook 15 minutes. Add rest of ingredients; cook 10 minutes longer. Serve over hot cooked rice. Yields 10 to 12 servings

recipelink.com (08:49:20) :

Recipe: LEFTOVER TURKEY VEGETABLE SOUP
Newsgroup: rec.food.recipes
Date: 11/16/1999
Author: Tonkcats

turkey carcass, neck and wings
8 cup water
2 chicken bouillon cubes
1 medium onion, diced
2 cup celery, sliced
1 bay leaf
1/4 cup snipped parsley
1/2 tsp. salt
1/2 tsp. poultry seasoning
3 carrots, peeled and sliced
1 medium turnip, pared and diced
1 1/2 cup uncooked long grain rice

In a large Dutch oven, combine turkey pieces, water, bouillon cubes, onion, celery, bay leaf, parsley, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and allow to simmer for 1 1/2 to 2 hours. Remove turkey pieces. When cool enough to handle, remove meat from bones. (At this point, turkey broth may be refrigerated overnight. The next day, skim off fat and continue with recipe.) Add meat to turkey broth. Add carrots, turnip and rice. Cover and allow soup to simmer for 30 minutes. Remove bay leaf before serving. Makes 6 to 8 servings

recipelink.com (08:49:01) :

Recipe: TURKEY CHOWDER
Newsgroup: rec.food.recipes
Date: 11/16/1999
Author: Tonkcats

1 leftover roast-turkey carcass
2 qt. cold water
bouquet garni
2 whole cloves
1 cup finely diced potato
1/2 cup finely diced carrot
1/4 cup finely chopped green pepper
1/3 cup chopped onion
1 garlic clove
2 sprigs marjoram
2 cup milk, scalded and cooled
2 egg yolks, beaten
1 1/2 Tbsp. unsalted butter
2 or 3 Tbsp. sherry
3/4 cup chopped turkey meat
2 eggs, hard-boiled and chopped

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves. Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top. Return the turkey broth to the heat. Add the potato, carrot, green pepper, onion, garlic and marjoram. Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper. Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs. Just before serving, stir in the butter. Serve with hot toasted, buttered crackers.

recipelink.com (08:45:56) :

Recipe: Torrey Pines Turkey Tostadas
Newsgroup: alt.creative-cooking
Date: 11/16/1999
Author: Judi Mae Phelps

Yield: 4 Servings

8 (6-7-inch) flour tortillas
1 can (10 oz) refried beans
2 tsp Chili powder
1 tsp Ground cumin
3 1/2 c Turkey; cooked and diced, (about 1 lb)
1 c Green onions; chopped
1 c Plum tomatoes; chopped
Salt and pepper; to taste
4 oz Monterey Jack cheese; shredded
2 Fresh jalapeno chiles; thinly sliced
1 c Fresh cilantro

Preheat oven to 425 degrees F.

Arrange tortillas on 2 large baking sheets and bake until crisp, about 5 minutes. Heat refried beans, 1 teaspoon chili powder, and 1/2 teaspoon cumin in small saucepan over medium heat, stirring constantly.

Combine turkey, green onions, tomatoes, and remaining 1/2 teaspoon cumin in medium bowl. Season with salt and pepper.

Spread 1/4 cup warm bean mixture over each tortilla, within 1-inch of edge. Spoon turkey mixture over beans and sprinkle with
cheeses, jalapeno slices, cilantro, and remaining chili powder. Bake tostadas until cheese melts and filling is heated through, about 7 minutes.

Serve this with sour cream, sliced avocados, salsa, and chopped black olives. This is wonderful!

Source: California Sizzles, Junior League of Pasadena

Shared and MM by Judi M. Phelps

recipelink.com (08:39:40) :

Chicken Noodle Parmesan
From: Campbell's No Time To Cook Recipes

3 cups dry medium egg noodles
1 can (10 3/4 ounces) Campbell's condensed Cream of Chicken Soup 1/2 cup milk
1/3 cup freshly grated Parmesan cheese
1/8 tsp. freshly ground black pepper
2 cups cubed cooked chicken (or turkey)
**Optional: I also add a generous pinch of onion salt, Italian seasoning and a dash of extra pepper to this recipe to give it just a little more flavor.**1. In 3 quart saucepan, prepare noodles according to package directions. Drain in colander.

2. In the same saucepan, combine soup, milk, Parmesan cheese and black pepper (plus onion salt, Italian seasoning and extra pepper, if desired); add noodles and chicken. Over low heat, heat through, stirring
occasionally.

*Can be sprinkled with chopped fresh parsley and additional Parmesan for garnish (recommended) if desired.*

Makes about 4 1/2 cups or 4 servings.

Tip: You may substitute 2 cans (5 ounces each) Swanson's Premium Chunk White Turkey or Chicken for the cubed cooked chicken.

recipelink.com (08:39:29) :

Recipe: Turkey Waldorf Salad
Newsgroup: alt.cooking-chien
Date: 05/28/2000
Author: Traci & Jeff Poole

2 cups sliced celery
2 cups cooked small shell pasta
2 cups diced cooked turkey breast (12 ounces)
2 cups diced unpeeled Fuji apples
1/4 cup sliced scallions (green onions)
1/3 cup chopped walnuts, toasted*

Yogurt Dressing
1/2 cup plain nonfat yogurt
3 Tbsp. reduced calorie mayonnaise
3 Tbsp. cider vinegar
1 Tbsp. sugar
1/8 tsp. ground black pepper

Combine ingredients for yogurt dressing. In a large bowl combine celery with pasta, turkey, apple, scallions and walnuts. Add Yogurt dressing; toss to coat thoroughly.

*To toast walnuts: Place in a small dry skillet over low heat until golden, about 5 minutes, stirring occasionally. Makes 4 servings

recipelink.com (08:39:20) :

Recipe: Williamsburg Turkey Soup
Newsgroup: alt.food.low-fat
Date: 05/28/2000
Author: ZerosN111s

2 cups diced cooked turkey
2 cups cooked rice
3 carrots,pared,diced and cooked
1 can evaporated milk(the original recipe uses half&half or cream) 1 cup chicken or turkey broth,skimmed of fat
2 tbsp.flour

Cook rice and carrots.Blend flour and cold broth by whisking in
saucepan,heating and stirring until thickened.Add in milk as needed for desired consistency.Add in rest of ingredients and heat thru,seasoning to taste.

recipelink.com (08:39:02) :

Recipe: CREAMY ENCHILADAS
Newsgroup: alt.cooking-chien
Date: 05/11/2000
Author: Traci & Jeff Poole

2 c. chopped cooked chicken or turkey
1 c. chopped green pepper
1-8 oz. jar Pace Picante sauce, divided
1-8 oz. pkg. cream cheese, cubed
8-6" flour tortillas
3/4 lb. cheese, cubed (Velveeta works best)
1/4 c. milk

Preheat oven to 350 degrees. Stir chicken or turkey, green pepper, 1/2 c. picante sauce, and cream cheese in saucepan over low heat until smooth. Spoon 1/3 c. mixture onto each tortilla and roll up. Place seam side down on lightly greased baking dish.

Stir 3/4 lb. of cheese and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining picante sauce over tortillas and serve.

Kelly~WA:

Salmon Patties using leftover mashed potatoes

All measures are approximate. Adjust to your taste.

2 cups Mashed Potatoes
1 large can Salmon (about 16 ounces, skin & bones removed)
1 Egg
Some Grated Onion
Salt & Pepper

Mix all together. Make into patties, roll in flour and fry in butter or oil till brown.

Kelly~WA:

Salmon Patties using leftover mashed potatoes

All measures are approximate. Adjust to your taste.

2 cups Mashed Potatoes
1 large can Salmon (about 16 ounces, skin & bones removed)
1 Egg
Some Grated Onion
Salt & Pepper

Mix all together. Make into patties, roll in flour and fry in butter or oil till brown.

Kelly~WA:

Turkey or Chicken Salad Supreme

Yield: 4 servings

1 c Mayo Or Salad Dressing
1/4 c Lime Juice
1 tsp Salt
1/4 tsp Ground Nutmeg
4 c Cubed Chicken Or Turkey
11 oz (1 can) Mandarin Oranges
1 c Seedless Green Grape Halves
3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain mandarin orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.
Add remaining ingredients; mix well. Chill. Serve on Lettuce leaves. Refrigerate leftovers.

Kelly~WA:

NO-GUILT TURKEY POT PIE

1 (10 3/4 oz) can condensed 98% fat-free cream of chicken soup
1 (9 oz) package frozen mixed vegetables, thawed
1 cup cubed cooked turkey
1/2 cup milk
1 egg
1 cup reduced-fat baking mix (such as Bisquick)

Preheat oven to 400 F. In a 9-in. pie plate, mix soup, vegetables, and turkey. Mix milk, egg, and
baking mix. Pour over turkey mixture. Bake 30 minutes or until golden. Makes 4 servings.

Kelly~WA:
Pork Chops and Cheesy Potatoes

8 potatoes -- sliced
1 onion -- chopped
6 slices cheddar cheese
2 cans cream of mushroom soup (I use reduced fat)
1 soup can milk
salt and pepper -- to taste
6 pork chops -- browned

In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions, and cheese. Combine
soup, milk and seasonings, pour over all (do not stir). Top with browned pork chops, cover and
bake at 350 for 1 1/2 hours.

Kelly~WA:
Beef, Baguette, and Garlic Sauce

1 Baguette ( large roll )
1 cup shredded lettuce
1 lb. cooked roast beef, thinly sliced
1 small red onion--thinly sliced

Garlic Sauce
1 hard cooked egg
2 cloves garlic finely chopped
1 Tablespoon snipped parsley
1 Tablespoon Dijon--style mustard
2 teaspoon lemon juice
1 teaspoon water
2 drops red pepper sauce
Dash of salt
1/4 cup olive oil ( extra light )
Place egg, garlic, parsley, mustard, lemon juice,
water, pepper sauce and salt in blender container.
Cover and blend on low speed, stopping blender
occasionally to scrape sides, until smooth, about 45
seconds. Add oil, 1 Tablespoon at a time; blend after
each addition until smooth.

Prepare Garlic Sauce. Cut baguette lengthwise into
halves. Place lettuce on bottom half. Arrange beef on
lettuce; place sliced red onions over beef. Spoon Garlic
sauce over onions and beef; Top with remaining half of
baguette , cut diagonally into slices.
Enjoy !!!!

Kelly~WA:
SHEPHERDS PIE

Yield: 4 servings

1 lb cold, leftover roast pork
1 1/2 lb potatoes
1 1/2 oz 1 1/2 t butter or margarine
1/2 oz flour
1/4 pt meat stock or milk
1 salt and pepper to taste
1 milk

Mince the cold meat, removing all fat,
skin and gristle first. Boil potatoes,
peeled and cut in halves, until soft
enough for mashing.

Melt 1 tablespoon butter or margarine
in a saucepan and stir in the four.
To this add slowly stirring, 1/4 pint
meat stock or milk. When smooth and
fairly thick and just to the point of
boiling, stir in the minced meat.
Stir over a low heat for 3 minutes,
seasoning with the salt and pepper to
taste.

Pour into a flat oven-proof dish
and refrigerate.

Meanwhile, mash the potatoes, season
and stir in 1/2 teaspoon butter or
margarine, and a little milk and whisk
with a fork until smooth. Set aside
until the minced meat is cool enough
to have solidified and formed a solid
surface. (If you add the potatoes to
hot mince, it will sink into it.)

When cool, spread the potatoes about
an inch thick all over the dish,
working lightly with a fork. Dot with
pieces of butter or cover with
grated cheese, if liked.

Bake in a 400 degree oven for 30 minutes.

Kelly~WA:
Using left-over mashed potatoes

Potato Cakes

In a bowl of cold mashed potatoes (about 2 cups), stir
in two beaten eggs and salt and pepper. Add a couple
of tablespoons of flour and 1/2 tsp. baking powder to
make a stiff batter. Drop in a skillet of oil and butter,
melted and fry until golden brown.

Kelly~WA:
Recipe(tried): Leftover Ham and Potato Bake

Originally Posted on TKL by Kim/GA
Date: April 14th 1998
Board: TKL Cooking Club

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. It's delicious!