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.
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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 .
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