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Thought for the Day
Let us not look back in anger, nor forward in fear, but around in awareness.
James Thurber
There will be no recipe exchange newsletter sent out Friday, Sunday or Monday. To prevent the 100s of extra messages of our members asking why the newsletter wasn't sent out, I will send a thought for the day and several of my favorite Christmas recipes each day.
Nancy
Recommended Christmas Sites
Leftover Turkey and Ham Recipes
Casserole Recipes
F.r.e.e Greeting Cards
Turkey Tetrazzini
1 (7 oz.) pkg. spaghetti
1/4 c. butter
4 oz. mushrooms (fresh or canned and drained)
1 sm. onion, chopped
1-1/2 tsp. lemon juice
1/3 c. flour
1 tbsp. salt
1/2 tsp. paprika
1/8 tsp. nutmeg
2 c. turkey or chicken broth
1/2 c. half & half
2 c. leftover, cubed turkey
1/2 c. Parmesan cheese
Paprika
Cook spaghetti using directions on packet. Drain well. Place in greased 8x12x2 inch dish. In 2-quart casserole, place butter, mushrooms, onion and lemon juice. Microwave at high 2 to 3 minutes, stirring after 1 minute. Stir in flour, salt, paprika and nutmeg until smooth; microwave at high 1 minute. Stir well. Gradually stir in broth. Microwave at high 5 to 6 minutes, stirring after 3 minutes until thickened. Mix in half & half and turkey. Pour over spaghetti. Sprinkle with cheese and paprika. Microwave at high 7 to 9 minutes, rotating dish half turn after 4 minutes until hot. Makes 4 to 6 servings; can be halved.
Turkey Casserole
2 cups leftover turkey. cut into bite sized pieces
1 can cream of chicken soup
1 can milk
1 lg. bag of noodles
1 cup potato chips, crushed
Take leftover turkey or chicken and cut in small pieces. Add soup and milk. Stir together. Cook noodles as directed and add to mixture. Bake at 350 degrees approximately 1 hour. Put crushed potato chips on top for last 15 minutes. Serves 6.
Zucchini and Turkey Casserole
4 c. chopped leftover turkey
6 c. diced unpeeled zucchini
1 c. onion diced
1 c. shredded carrots
1 can (10 1/2 oz.) cream of chicken soup undiluted
1 ctn. (8 oz.) sour cream
1/8 tsp. garlic powder
1 pkg. chicken flavor stuffing mix
1/2 c. butter
1 c. Cheddar cheese, grated (optional)
Combine zucchini and onion in medium saucepan, add water to cover and bring to boil. Boil in medium saucepan, add water to cover and bring to boil. Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread in buttered 13 x 9 inch baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees for 1 hour or until golden brown. Yield: 6 servings.
Ham and Bean Soup
1 lb. dried Great Northern beans, rinsed, drained & picked over
2 lbs. or scraps & pieces from leftover ham
1 lg. onion, chopped
1 clove garlic, minced
1 lg. potato, pared & cubed
2 ribs celery, finely chopped
1 lg. carrot, shredded
2 tbsp. fresh parsley, minced
Pepper
In large soup pot combine beans and 2 1/2 quarts water. Discard any beans that float to the surface. Bring to a boil, cover. Continue to boil 2 minutes. Remove from heat and allow pot to stand, covered 1 hour. Add ham hocks, onion, garlic; cover and bring to boil. Reduce heat and simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or longer. Remove ham hocks, separate meat from fat and bones. Dice meat and return to soup. Discard fat and bones. Season to taste with black pepper. Makes 6 hearty servings
Ham and Noodle Casserole
4 oz. noodles
1 can cream of chicken soup
1/2 c. milk
1 tsp. minced onion
1 c. sour cream
2 c. leftover ham, cubed or 1" slivers
1/2 c. bread crumbs
1-1/2 tbsp. melted margarine
1 tsp. Parmesan cheese
1-1/2 qt. greased casserole
Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with margarine. Sprinkle on top. Top with cheese. Bake at 325 degrees for 25 minutes. Serves 6.
Have a great holiday season.
Nancy
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