Image provided by: University of Oregon Libraries; Eugene, OR
About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 21, 2007)
îl,r‘ ¡¡Lio r t la ttò ( O h s m ie r CAREERS EDUCATION November 21, 2007 Recycling the Turkey Give your leftover turkey a delicious new personality. Turkey Leftovers are a peren nial reality. Here are a few o f our fam ily tested favorites fo r disposing o f the bird in tasty fashion. "Recycling ” leftovers into other delicious dishes only requires a bit o f culinary creativity and imagination. Page A5 Storage Know-How: Make-Ahead: Leftover turkey meat should be removed from the Soups can be made a day in advance. Store, carcass, wrapped tightly or sealed and refriger covered, in the refrigerator for 3 to 4 days ated for no more than 3 to 4 days. For longer or in the freezer for 2 to 3 months; thaw in storage, chop the turkey and freeze in 2-cjup the refrigerator as needed. portions. Thaw as needed for use in salads, casseroles and soups during the hectic holiday Safe Food Handling: season or anytime! Leftover stuffing, potatoes When reheating leftovers, be sure to heat and cranberries can be stored in the refrigerator foods such as stuffing, potatoes and cas seroles to an internal temperature of 165F. for 2 to 3 days. F ood Almond Chicken Casserole "Mayonnaise and soup stirred into cooked chicken (or substitute the leftover turkey) breast and rice with a little onion/celety sauté, and then topped with slivered almonds and cereal crumbs. This recipe was catered in fo r my sister's wedding. Everyone wanted the recipe fo r this fantastic casserole. It is sooo good!" INGREDIENTS • 2 cups uncooked long-grain rice • 1/2 Tbs. butter • 4 Tbs. chopped onion • 2 cups diced celery • 3 cups cooked, chopped chicken breast meat, or turkey breast • I cup mayonnaise • I-(10.75 ounce) can condensed cream of chicken soup • 1/2 cup blanched slivered almonds • I cup crushed cornflake crumbs • 2 Tbs. butter DIRECTIONS 1. Inasaucepan bring w atertoaboil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; sauté onion and celery until soft. (fSktoè 'J) .._ T "see > y , V ' O ‘f M X "•«¿a, s / i f Ai I .■ J J k . SX I 13 S>s 2. Preheat oven to 350 degrees F ( 175 degrees C). 3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter. 4. Bake in preheated oven for 45 minutes, until golden brown. Turkey Enchikidas "Tired o f turkey? Try this tempt ing and tasty recipe to tantalize your taste buds! ” INGREDIENTS • 2-3 cups turkey • I-(8 ounce) can tomato sauce • l-(4 ounce) can chopped green chilies • 1/3 cup chopped onion • 2 Tbs. Worcestershire sauce • I Tbs. chili powder • 1/4 tsp. garlic powder • 8 flour tortillas (7 inches) • Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded Cheddar cheese, sour cream and/or shredded lettuce DIRECTIONS 1. Remove skin from turkey and cube. Place in a 5-qt. slow cooker. Combine tomato sauce, chilies, on ion, W orcestershire sauce, chili pow der and garlic powder; pour over turkey. Cover and cook on low for 6- 8 hours or until turkey is tender. 2. Remove turkey; shred meat with a fork and return to the slow cooker. Heat through. 3. Spoon about 1/2 cup of turkey mixture down the center of each tor tilla. Fold bottom of tortilla over fill ing and roll up. Add toppings of your choice. Turkey Apple Potpie "Years ago, a neighbor and I collabo rated and submitted this recipe fo r an apple contest. We won first prize...a bushel o f apples, o f course. We had such fun experimenting, and I think o f her whenever / make this dish. It's a favorite whenever / take it to a potluck or other group gathering. ” INGREDIENTS • 1/4 cup chopped onion • I tablespoon butter or margarine • 2(10.75ounce)canscondensedcream • of chicken soup, undiluted • 3 cups cubed cooked turkey I large tart apple, cubed 1/3 cup raisins I teaspoon lemon juice 1/4 teaspoon ground nutmeg Pastry for a single-crust 9-inch pie DIRECTIONS 1. In a saucepan, sauté onion in butter until tender. 2. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. 3. Spoon into an ungreased 11 -in. x 7-in. x 2-in. baking dish. 4. On a floured surface, roll pastry to fit top of dish. Cordon Bleu Casserole INGREDIENTS • 2 cups cubed fully cooked ham • 4 cups cubed cooked turkey • I cup shredded Swiss cheese • I large onion, chopped • 1/3 cup butter or margarine • 1/3 cup all-purpose flour • 1/8 teaspoon ground mustard • 1/8 teaspoon ground nutmeg • I 3/4 cups milk TOPPING: I 1/2 cups soft bread crumbs • 1/2 cup shredded Swiss cheese • 1/4 cup butter or margarine, melted “/ often roast a turkey just to have leftovers fo r this creamy casserole. It makes fo r a pretty presentation at potluck dinners. ” “This delicious casserole only has 370 calories per serving. Round out the meal with a crisp mixed green salad, a whole wheat roll and fresh fruit for dessert.“ 5. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges. 6. Bake at 425 degrees F for 25-30 minutes or until crust is golden brown and filling is bubbly. Turkey Slaw Salad Turkey Parmesan Casserole Ingredients • 8 oz. spaghetti, or angel hair pasta, broken in half, uncooked • I can( 10-3/4 oz.) condensed cream of mushroom soup • 3/4 cup sour cream • l/4cupm ilk • 1/3 cup grated parmesan cheese • 1/4 tsp. black pepper • 3 cups frozen broccoli florets, thawed • 2 cups chopped cooked turkey Directions 1. Preheat oven to 350F. Cook spaghetti or pasta as directed on package; drain. 2. Mix soup, sour cream, milk, parmesan cheese and pepper in large bowl. Add pasta, broccoli and turkey; mix lightly. 3. Spoon mixture into a 2-quart casserole dish. Bake 25-30 minutes or until heated through. DIRECTIONS 1. In a nonstick skillet, sauté ham for 4-5 minutes oruntil browned; drain and pal dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. "This beautiful delicious salad is very' easy to prepare. ” Ingredients • I cup chopped cooked turkey • I cup prepared coleslaw blend (available in most produce depl. at your1 • 1/4-cup dried cranberries, chopped • 2 Tbs. mayo or Miracle Whip Light Dressing • Salt and Pepper, to taste .1 ma. ket) Directions 1. Toss turkey with coleslaw blend and cranberries, salt and pepper to taste, in a medium bowl. 2. Add dressing; mix lightly. Cover. 3. Serve immediately or refrigerate until ready to serve. NEW SEASONS 2. In a saucepan, sauté the onion in butler until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. 3. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly. AT A R B O R .L O D G E CANNON’S EXPR ESS^ U)e are a reynCar pharmacy! V W e fill p r e s c r ip tio n s — in c lu d in g a n tib io tic s h ig h b lo o d p r e s s u r e m e d ic a tio n s , a n ti- d e p re s s a n ts , b irth c o n tr o l a n d m o r e Thanks Portland Community!!! | r W e h a v e k n o w le d g e a b le , frie n d ly p h a r m a c is ts w h o h a v e th e tim e to s h a re in fo r m a tio n Years on the Corner Thanks Chuck Hinton Portland Style BBQ | r O u r p r ic e s a re c o m p e titiv e W e a c c e p t m o s t in s u r a n c e p la n s a n d a re a d d in g o th e r s a s r e q u e s te d . •r W e s p e c ia liz e * Let Us Cater Your Xmas Party * Chicken ♦ Pork Ribs ♦ Beef Ribs Catering & Take-Out Our Specialty Real HickorySmoked Bar-B-Q Wayne & Juanita Cannon (Proprietors) Mon Thur 11:30am 9:00pm * Fri-Sat 11:30am-11:00pm • Sun 1:00pm 7oopm 5410 N.E. 33rd 5 0 3 -2 8 8 -3 8 3 6 in c u s t o m c o m p o u n d in g • M e e t yo u r P h a rm a c is t. M e lm d a B u tle r Y O U R L O C A L L Y O W N E D , N E IG H B O R H O O D P H A R M A C Y A T A R B O R L O D G E N IN T E R S T A T E A V E N U E & P O R T L A N D B L V D • 5 0 3 .4 6 7 4 8 4 8 w w w .n e w s e a s o n s m a rk e t.c o m • M O N -F R I 9 a m - 7 p m • S A T 9 a m - 6 p m • S U N 1 O am 4 p m