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Last week we promised an outstanding "second day" recipe for turkey
Actually, here are three all different but all great!
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1 tleiMm
t Me. I1, tmm iHtwtwi, aVetned
1 table spoens cboppod parsley
1 teaspoon crvihW basil
1 teaspoon resomary leaves
1 bey leef
1 clove garlic, crushed In garlic
press or amtced (thin, papery
oat or skm remnJ)
t la 1 Vt ceehed torhey pi ocas
1 sags, beaten
1 V cop cream-style cottage cheese
' cap finery chopped parsley
Vi teaspoon seas awed salt
teaspoon pepper
4 ers. water
1 taMeips s scrft
1 teespssns alive ail
Vl laianns m solos
Vt cop (ah eel 1 sou) prated
Parmesan cheese
Vs m. Swiss cheese, thinly sliced
I. Set out an llx7xltt-in. baking dish.
3. Put pork sausage into a skillet, break
into pieces using a fork. Add water. Cover
and cook 5 min. Remove cover; pour off
liquid. Drown sausage meat over medium
heat, moving and turning with a spoon.
Drain off any excess fat from skillet.
1. Remove skillet from heat and add the
tomatoes, 2 tablespoons parsley, salt,
basil, rosemary, bay leaf, and garlic. Sim
mer, uncovered, over low heat about SO
min. Remove bay leaf, mix in the turkey
and heat thoroughly. Set sauce aside.
4. Mix together the eggs, cottage cheese,
Y cup parsley, seasoned salt, and pepper.
Set cottage cheese mixture in refriger
ator. I. Heat water, salt, and olive oil to boil
ing in a large sauccpot. Add noodles
gradually. Boil rapidly, uncovered, about
15 min., or until noodles are tender. Test
tenderness by pressing a piece against
side of the pot with fork or spoon. Drain
by turning noodles into a colander or
large sieve; rinse with hot water to re
move loose starch.
4. Spread one-fourth of the sauce into the
baking dish. Top with one-third of the
noodles. Using one-third of each, spread
the noodles with cottage cheese mixure,
then sprinkle with Parmesan cheese, and
arrange Swiss cheese slices on top. Re
peat the layers of sauce, noodles, cottage
cheese mixture, Parmesan cheese, and
Swiss cheese, finishing with a layer of
the sauce on top.
7. Bake at 350F about 30 min., or until
mixture bubbles. Let stand 5 to 10 min.
to set layers before serving. 8 servings
i Family Weekly. December lG57
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cap cold water
1 tablespeea (1 en v.) enflavered
4 caps (1 1-m. sans) whale
cranberry same
1 cap (-. can) crashed pineapple
Vs cap (abee 1 , -) chepped
cwps cehed, leofcsd terfcey
V cap hnely chapped celery
tablespoons chapped parsley
cap cald water
I tablespoon (1 env. ) anflavered
aamMa
1 cap mayeswelsa
Vi cup aadilated evaporated milk
1 teeipse Accent
Vi tepo4 self
1. Lightly oil a 3-qt. mold with salad or
cooking oil (not olive oil) ; drain.
3. Pour V cup cold water into a small
cup or custard cup. Sprinkle 1 tablespoon
gelatin evenly over water. Let stand
about 5 min. to soften.
3. Mix together in a large bowl the cran
berry sauce, pineapple, and nuts.
4. Dissolve gelatin completely by placing
cup over very hot water. Stir and blend
Smlmd
into cranberry mixture. Turn into the
prepared mold. Chill in refrigerator until
partially set.
3. Pour into a small cup or custard cup
V cup cold water. Sprinkle 1 tablespoon
gelatin evenly over water. Let stand
about 5 min. to soften.
4. Mix together in a bowl the mayon
naise, evaporated milk, Accent, and salt.
7. Dissolve gelatin completely by placing
cup over very hot water. Stir and blend
into mayonnaise mixture. Stir in the tur
key, celery, and parsley.
8. When first layer in mold is partially
set, immediately Bpoon the turkey mix
ture intovthe mold. (Both layers should
be of almost the same consistency when
combined to avoid separation when un
molded.) Chill in refrigerator until firm.
. To unmold, run tip of knife carefully
around edge of mold. Invert onto a
chilled serving plate and remove mold.
(If neceary wet a clean towel and wring
it almost dry; oap hot towel around
mold for a few sectmds. If mold does not
loosen, repeat.) About 12 servings
Note: A iix5Vx2i-in. loaf pan may be
substituted for the 3-qt. mold.
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Creamed Omnirr
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1 It 1 caps cooked twrkey pieces
4 tablespoons hatter or mareorlne
4 tablespoons fleer
teaspoon salt
4 teaspoon Accent
' teaspoon pepper
3 caps milk or cream
ei. can deviled ham
1 pt. eysters (shell particles
removed)
slices bread
melted batter or mtsraeriae
1. Set out a chafing dish or saucepan.
2. Heat the 6 tablespoons butter in the
chafing dish blazer or saucepan over di
rect heat. Blend in flour, salt, Accent, and
pepper. Heat until mixture bubbles, stir
ring constantly. Remove from heat. Add
gradually milk or cream, stirring con
stantly; cook 1 to 2 min. longer. Mix in
the turkey, deviled ham, and oysters.
Heat thoroughly, stirring occasionally.
Keep hot over simmering water.
3. Remove crusts from bread slices;
lightly brush both sides with melted but
ter or margarine. Gently press each slice
into muffiftr-pan well to form shell. Toast
in, 350 If oven 12 to 15 min., or until toast
cups are lightly browned. Fill toast cups
with the creamed mixture. Serve imme
diately. O Sservingj
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