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