Conference turris::cooks

I hope you all had a happy Thanksgiving.  If you're still picking turkey
off the bird, don't throw those bones away!!!  One of the best parts of 
Thanksgiving for me is making (and eating, of course) Turkey Soup, made
from the carcass of the bird, and lots of veggies.  Here's how:

	* Break up the carcass into several pieces so that it
	  will fit into a large pot (but don't put it in the pot, yet).

	* Chop up 2 med. onions and saute in a small amount of oil in
	  the bottom of the pot.

	* As the onions are cooking, chop up vegetables.  This can
	  include: celery, carrots, parsnips, cabbage, or anything else
	  you like.  Add each of these to onions, and keep stirring
	  until they get a little limp.  Do this on a low flame.

	* Add the turkey bones and water.  For a 16 lb turkey, I used
	  6 cups of water, and the recipe worked out fine.

	* Add a "bouquet garni" of herbs.  I make my own using a coffee
	  filter, and tie it with dental floss (the unwaxed kind).  In
	  this spice packet, add:  3-4 cloves of garlic (or garlic powder),
	  1 tsp. celery seed, 1-2 tsp. basil, 1-2 tsp. dill.  These spices
	  are just suggestions...use what you like.

	* Cook the soup on a low heat for many hours.  I usually do my
	  on about "2" on the electric stove, and simmer overnight.

	* When the soup is done, remove the bones, and take all the turkey
	  meat off, and dump it back into the soup.  NOW you can throw
	  away those bones!  At this point you might want to adjust the
	  seasoning, add some pepper and just a small amount of salt.

	* If you have a food processor, you might want to puree about 
	  half of the veggies to make the soup thicker.  (You can also
	  do this with a blender, it just takes longer).

	* Let the soup stand for awhile in the fridge, and then skim off
          the fat (there shouldn't be too much).

	* Reheat and serve with rolls or crackers.  

	* ENJOY!

Another nice way to use up leftover turkey is to make croutons.

Chop up your turkey well.
Make a white sauce.
Whip up 1 or 2 eggs.
Chop up some onion.
Grind up bread crumbs.

Add whatever spices you like with turkey and onion.  
Mix the turkey and white sauce together.
Take tablespoons full and roll them in the eggs andd then in the bread
crumbs.  Shape into conical shapes.  Then in a frying pan, fry the suckers
until they are brown all over.  Serve them up they are crispy on the outside
and wet on the inside. YUM YUM.

Try this:

Lamb, Pasta, and Green Bean Salad

  1/4 lb. green beans, trimed & cut into julienne strips
    1 cup orzo (rice-shaped pasta)
  1/2 lb. cooked lamb, cut into slivers
    3 tbs Dijon-style mustard
1-l/2 tbs boiling ater
1-1/2 tbs lemon juice
    1 clove garlic, minced
  1/2 cup olive oil
    1 tbs heavy cream
    1 small red onion, chopped fine
    1 small red pepper, sliced thin
  1/4 cup minced fresh parsley leaves

Steam the green beans for 4 minutes or until tender.  Refresh beans under 
cold running water.  Cook orzo for 6 to 8 minutes, or until tender, & drain 
it.  Cut lamb into slivers.

In a large salad boil combine mustard, boiling water 
and lemon juice, and if desired, garlic clove, minced.  Add olive
oil in a stream, whisking, whish the dressing until it is well combined, 
and whisk in heavy cream.  Add the lamb, the orzo, the beans, 
red onion, red pepper and parsley, toss the salad, coating it thoroughly 
with the dressing, and add salt and pepper to taste.  Chill the salad for 
at least 1 hour.  Serves 4.

GOURMET April 1980

I have made and enjoyed this dish several times . . . Norma

Well........... You could:

	( All quantities depend on amount of lamb left over )

	Make some brown rice, put in appropriate sized casserole.


	Cut lamb in to bite sized hunks. 
	Brown lightly in some bacon fat, add a cup or so off sliced onions
	and cook till just limp. Add 1/2 bottle beer. ( Drinking the rest
	is optional but recommended ). Cover pot and simmer for 10-30 mins.

	Then dump this whole mess on the rice , add sliced mushrooms  1-2 cups.

	Now take canned cream of mushroom soup , heat with 1/2 can water and 
	pour over the casserole. Be sure to use enough soup so that the dish
	will turn out moist.

	Bake @350 F. till heated through.

	Goes good with beer or Cotes du Rhone.


								James

Leftover Turkey Salad for the busy person:

     INGREDIENTS:

     	Diced turkey (how much depends on how many to feed)
     	diced celery
     	diced tart red apple with skin
        crisp steamed, leftover broccoli, cauliflower, green beans,
     	etc.
     	fresh parsley or chive (your taste)
     	cooked pasta (noodles, small shells, etc.  - I DON'T
     		RECOMMEND FETTUCINI!)
        Hidden Valley Ranch salad dressing
     	Lettuce

Mix turkey, vegetables, apple, pasta, and salad dressing, add diced
parsley or chive to taste, salt to taste ( I don't add any)
and moisten with salad dressing to desired consistency.

Serve in lettuce cups and accompany with warm french bread and
dry white wine...

     P.S.  Use the "make from buttermilk and mayonaise" salad
     	   dressing...it tastes better than the bottled kind.
     	   You can use lite mayonaise to remove calories.	

Another leftover turkey crouquet recipe.

dice turkey meat
mix well with leftover stuffing
add enough turkey gravy to moisten (you should be able to make "balls"
of the stuff with your hands).
scramble an egg or two

Make "balls" or patties of the stuff, dip in egg and then coat with
bread crumbs.  Place in fridge for 15 - 30 minutes to "set".
Fry in oil or butter until crisp and brown outside.  Serve with
leftover cranberry sauce and a salad.

     	Good eats!

		LEFTOVER MASHED POTATO PANCAKES

I mash my thanksgiving potatoes with sour cream instead of cream and
butter, but any kind of leftover potatoes will do:

	INGREDIENTS:

	Leftover mashed potatoes (measure by cup so you know how much
		you have)

	for each cup of potatoes:

		1 beaten egg
		4 Tablespoons flour (sift for no lumps)
		2 small green onions (scallion, spring onion) - just
		  the white part and some of the green
		milk to moisten if necessary
		salt, pepper, paprika to taste
		oil or margarine or butter to cook in

	mix the potatoes, egg, flour and seasonings well.  If it
	is too dry add milk by the drop until the thickness of
	waffle batter (for you novices, it should mound on a
	spoon).  Add chopped scallions and stir well.

	cook by scant 1/4 cup in a skillet that is well oiled or
	buttered until dry around the edges, flip and cook
	until brown and crisp on the outside.

These are a great side dish, or brunch dish served with apple sauce
and sour cream...or the leftover cranberry sauce.

		

    
    	I have used leftover baked ham in fried rice and egg rolls.
    Cut the ham into chunks and toss into into the wok with left
    over rice. For egg rolls I usually grate or shred the ham.
    
    	You can also cut the ham into slices to make ham steaks
    and just warm it up on a gas or charcoal grill.
    
    Linda
    
    

First to the ham issue:

If you have a food processor or meat grinder:

     chop up the ham and make a dinner loaf.

     2 cups chopped ham
     1 cup crumbled stale cornbread (other kind of bread will work)
     1 -2 eggs, lightly beaten
     1/4 cup chopped green pepper
     1/4 cup chopped onion (I like spanish red onion)
     1/4 - 3/4 cup chopped up leftover vegetables (broccoli, etc.)
     
Mix ingredients together.  Moisten with milk, yogurt, sour cream,
or canned soup (undiluted) until you can form it in your hands.

Turn into a greased loaf pan and place in a large pan in oven.
Put some water in the large pan for moisture.

Bake approx. 45 minutes until crusty and brown.   Serve hot,
freeze for later, or serve cold.  Lots of latitude here.

Good soups to use:

     cream of asparagus, cheddar cheese, cream of mushroom,
     tomato..well, you get the idea.

     	This works real good with cornbread!

    Leftover ham is good a lot of ways, not the least of which is
    ham sandwitches.  Some of my favorites are:
    
    -Chopped and added to scrambled eggs, or you can go all the
    way to gourmet with a ham and swiss omelet.
    -Cubed and simmered into split pea soup.  Other soups are good
    too, but the split pea is yummy.
    -Cubed or sliced into strips and arranged on top of your very
    own homemade chef salad - also include cheese and eggs - good
    for lunch at work if you own some tupperware.
    -Fried up with your eggs as an alternative to bacon.
    -While I'm on breakfast, how about your own homemade Decmuffin?
    If your site doesn't make them, that's an english muffin with a
    fried egg (break the yolk while frying or it's too messy), some
    breakfast meat (your ham) and some cheese melted on top.
	By the way, if you have much too much of the ham, make up
    a large pot of soup and freeze it.  I don't think ham freezes
    well by itself, but in soup it's ok.
    
    --Louise

    Try frying some sliced mushrooms, mix the chopped hame in and add
    some cream then pour over tagletelle, penne etc.  Quick,easy & cheap!
    
    	Regards,
    		Dave

    I like ham added to scalloped potatoes.  If you make this with cheese
    and ham, you can add a salad and have a great meal. 
    
    Judy

    
    Hello, as far as i'm concerned the only way to eat leftover baked ham
    is either eating it off of the bone or making a pea soup.
                                                
    			i'm a ham-addict can't get enough of it!!!
    
    				have a hoppy day
    				froggy
    

Try passing it through a meat grinder, with a few half sour pickles, then 
mixing it with some dijon mustard for a great sandwich or cracker spread.  
Add any other ingredients you like to make it spicy or sweet or whatever.

						     
							- JP

    4 Large Carrots - Diced
    4 Stalks Celery - Diced
    1 Small Onion - Chopped
    4 Large Potatoes - Diced
    5 Cups Water
    2 or 3 Cups Diced Ham
    2 Tablespoons Butter or Margarine
    Salt & Pepper to taste
    6 Tablespoons Flour
    2-1/2 Cups Milk
    Paprika & Parsley for Garnish
    
    Cook vegetables in the water until tender - approx. 20 minutes
    
    Add ham, butter, salt & pepper.  Blend flour into milk until smooth
    and stir into soup.  
    
    Heat, stirring constantly, until mixture boils.  Turn heat to low
    and allow to simmer, partially covered, 10-20 minutes.
    
    Serve with hot garlic bread and tossed salad and ENJOY!
    
    Evelyn

    White sauce is pretty easy to make, so long as you keep your eyes
    on it so that you don't burn the btter (which gives a bitter taste).
    Melt some butter in a saucepan.  When it is melted but not browning,
    add the same quantity of flour.  Mix this in with a whisk (works
    better than a spoon or fork, but use what have!) and cook for about
    two minutes; don't let it get brown, but you do want the flour to
    cook.  Then add the milk/cream/broth, slowly, whisking all the time,
    and cook over medium heat until it thickens.  You can add whatever
    seasonings you feel are appropriate (salt, pepper, thyme, etc.),
    and you can melt cheese into the sauce at the end if you want a
    cheese sauce (swiss is good on turkey).  Now for the quantitites:
    if you want a fairly thin suace, use one tablespoon of butter and
    one tablespoon of flour per cup of liquid.  If you want a thick
    sauce, use 3.  It is possible to use cornstarch instead of flour
    (or potato starch, for that matter, if you can't eat wheat), andf
    some people prefer to do so since you have to be less meticulous
    in stirring the sauce to avoid lumps; if you do this, use half as
    much starch as butter.  You can also use an egg yolk instead of
    the flour or starch; this will produce a thin sauce, though; if
    you are going to do this, heat the liquid, add some to egg yolk,
    and then beat the egg yolk into the sauce and cook it until it
    thickens.  You can use margarine instead of butter; in fact, you
    can use any oil or fat, but be careful if you whipped or diet margarine
    as it has a lot of water in it and is likely to splatter.

    The above recipie is a real winner!  Don't get the wrong impression,
    I haven't tried this particular TURKEY soup recipie, but I have
    been doing about the same thing for years.
    
    Below I will give my variations, not to take away from the above,
    but to see if from a different angle; but here I would like to
    emphasize and reemphasize how good and how easy and how good it
    is.  I am a real soup and stock afficianado so I tried boiling-up
    my left over turkey bones as a hack - and boy was I impressed!
    I actually do it for a basic stock rather than for a soup; but I
    prefer my soups as plain stocks with nothing added except perhaps
    a slight garnish.
    
    The other thing that I would like to emphasize is that this is one
    of those recipies where precision has no place; I have tried all
    sorts of variations and never measure and they all come out excellent.
    In fact I would venture that is as close to being fool-proof as
    any cooking can be.
    
    My variations:
    
    I start off with the largest pot that I have and put in the carcass
    which I chop up if necessary.  I do not sautee the onions or any
    of the vegtables; in fact I put them in whole skins and all; the
    same with the carrots.  Carrots, onions, and celery are musts; but
    do not get carried away with them; for a 16 pound turkey I would
    put in three medium onions (a clove stuck in each), eight carrots,
    and about six celery stalks.  If you are clever and efficient enough
    to have saved and frozen your celery leaves, pop them in too.
    
    Now here is my kicker.  The following changes the turkey soup into
    what I would call Jewish chicken/turkey soup; or more precisely
    'how my mother made it':  add one bunch of parsley, one bunch of
    dill, and about as much PARSNIPS as you put in carrots.
    
    When I am through cooking it, and here the secret is 'at least three
    hours of simmer', and longer helps, I then strain it all.  The
    vegtables are useless by now; for they have given their goodness
    to the soup, so I throw them all out.
    
    Of course correct the seasoning by now.
    
    I use this basic soup as the starting point of many other recipies;
    but best of all I love it straight.
    
    Try it you'll like it.
    
    /marty
    

    I'm from Pa. dutch country and what we do with left over ham is
    make bean soup.
    
    All you need is navy beans and imagination.  
    
    Soak the navy beans overnight to soften them.  Then place the navy
    beans and about three cups of water and the ham bone and all in
    a slow cooker slow cook the whole day. Come home wa la bean soup
    

    re. 432.12
    
    love your recipe.....reminds me of home.  Texas!
    
    re .0
    
    One of my favorites for leftover ham is to chopped up the ham. 
    Add mayo with about 1/3 as  much dejon mustard, chopped onion,
    white pepper to taste and throw in a table spoon or so capers.
    
    serve on party bread, on a bed of lettece, stuff a tomatoe or
    make a sandwich to take to work.

    I need some help.  I still have 2 huge turkeys in my freezer.
    I need some ideas on different ways to prepare them.  The recipies
    must be able to be frozen.  There's only 2 of us in the house; we
    couldn't possibly eat a whole turkey at one time.  I appreciate
    any help.
    
    
    Thanks,
    
    Liz

No, no, no....don't try to think up recipes ahead of time...roast the
birds, remove from bones, wrap really well in correct serving size
for you and then date and freeze.  THEN, when you feel like making
something with Turkey in it, hit the freezer.  Some suggestions:

	Turkey with noodles - heat turkey in a "gravy" made of 1 can
                               cream of chicken soup, 1/2 can of
			       white wine.  After turkey is warmed,
			       stir in sliced, sauted mushrooms,
			       fresh (if you can find them) green peas
			       just blanched for 4 minutes.  Season
			       with parsley, thyme, etc.  and serve
			       over noodles.

	Turkey soups of various kinds - when you get the birds  
				off the bones, make a broth using the
			 	bird carcass.  Place in big pot,
				add cut up onions, cut up carrots,
				and small bag of cheese cloth with
				herbs and whole black peppers in it.
				simmer for several hours, strain and
				pour into a large container and chill
				overnight.  Remove all fat, put in
				smaller containers and date and freeze.
				use as a base for turkey soups by adding
				diced turkey meat, veggies of choice,
				and noodles, or rice, etc.

Turkey makes great cassaroles too.  Any recipe that uses chicken can
use the big bird as well.

Make a broth from the turkey carcass, seasoned with BELL'S (or the equivalent 
seasonings), a large onion, a bunch of celery leaves, and a clove of garlic.  

Sautee some 2 tbsp flour in 2 tbsp butter/oil, and add 2 cups of broth.

Take chunks of cooked turkey meat, and (under) cooked veggies like sliced 
carrots, peas, corn, diced potatoes, etc., enough to fill a baking dish/pie 
pan or whatever.  

Pour gravy over it.

Mix a batch of BISQUIK biscuits with a heaping tablespoon each of sage and 
thyme in the mix.  Put it into a plastic bag and pat into the shape of a crust 
for the selected dish.  Should be about 1/2" thick.  Trimmings can be formed 
into biscuits.

Cover the pie with the crust, cover that with waxed paper and place any spare 
biscuits on top.  Wrap the whole thing in freezer wrap and freeze.  Or cook 20 
minutes.  When frozen, let thaw first in the fridge before cooking.

By adjusting the seasonings to your taste, you can whip up a pot pie that 
beats the heck out of Swanson!

						     
							- JP

    
    My first Turkey, I was living by myself so I made soup, turkey
    croquettes, turkey stir-fry, turkey chow-mein, and a few other
    turkey dishes.  Some of my recipes were actually chicken recipes
    that I used.  I then froze it all in meal sized containers.
    
    What you should do is invite company to eat one, then no or few
    leftovers which you can eat as sandwiches.  The other, cook up
    and make some different recipes and freeze them.  Remember, if
    you make soup, potato does not freeze well.  
    
    Here are some of my recipes.  Just substitute the chicken for
    the turkey.  Oh, and the best of the bunch is the croquettes.  We
    used to fight over these as kids.  The chow-mein is also excellent
    and freezes well.  When making the substitution, white meat is best
    in the stir-frys, for croquettes and chow-mein, and turkey soup,
    you can use about half white, half dark.
    
    Good luck,
    
    Karen
    
			Chicken Croquettes

2 C chopoped cooked chicken		1/2 tsp salt
1/4 tsp celery salt			dash cayenne
1 tsp lemon juice			2 T minced onion
1 tsp finely choppen parsley		4 T flour
4 T butter				1 C milk
2-3 C bread crumbs			1-2 eggs with 1-1/2 T water

Melt butter. Add flour then milk.  Heat over medium high heat until
thickened.  Combine chicken, salt, cayenne, lemnon juice, onion and
parsley.  Add sauce slowly so that the mixture is soft but still firm 
enough to hold its shape.  Chill.  Shape and coat thickly with bread
crumbs.  Dip in egg mixture then crumbs again.  If convenient, chill
1/2 hour then fry.  Can use lamb, ham, pork instead of chicken.


			Oyster Stuffing

3 C white bread crumbs			4-5 T butter melted
1 C saltine cracker crumbs		1 T lemon juice
1/2 tsp salt				3/4 to 1 pint oysters, chopped

Combine all ingredients.

			Sausage Stuffing

3 C celery chopped			2 tsp salt
2 C onion chopped			1/4 tsp pepper
12 C fresh breadcrumbs			1 tsp sage
1 to 1-1/2 lbs italian sausage		1 C or less of hot water

Start ccooking celery and onions till almost cooked.  Add sausage and
cook till done.  Add bread crumbs, seasonings and enough water for
desired moistness.


			Chicken Chow Mein

6 T cooking oil				2-1/2 C strong soup stock
2 C chopped onion			2 tsp salt
2 C thin sliced celery			1/2 tsp pepper
4 C cooked and slivered chicken		2 tsp sugar
8 oz can mushrooms, sliced		1/3 C soy sauce
2 cans water chestnuts, sliced		3 T molasses
5 T cornstarch				2 cans bean sprouts
1/2 C cold water

Saute onion, celery in oil about 10 minutes.  Add chicken, mushrooms, water
chestnuts and soy sauce.  Add soup stock salt, pepper, sugar.  Add thickening
or cornstarch dissolvedj in cold water.  Add molasses and cook.  Add sprouts
and cook 10 minutes more before serving.  Serve over chow mein noodles.

			Walnut Chicken

4 T soy sauce				3 T veg oil
1 T dry sherry				1/3 C sliced onion
1/2 tsp group ginger			1 pepper, sliced thin
1 lb chicken in 1 inch pieces		1/2 C chopped walnuts
1 garlic clove, halved

Combine 3 T soy sauce, sherry, ginger.  Add chicken pieces and let stand
15 minutes.  Heat 2 T oil in wok or large skillet.  Add onion, garlic and
walnuts.  Cook 3 minutes, tossing mixture with slotted spoon.  Remove garlic;
remove walnut-onion mixture to small bowl.  Add remaining 1 T oil to wok.
Heat.  Add chicken and sauce.  Stir fry till cooked (5 minutes).  Add walnut-
onion mixture.  Toss and serve.

			Stir Fried Chicken

1 lb chicken in 1 inch pieces		1 tsp cornstarch
3 T soy sauce	   			2 T cornstarch mixed with 2 T water
2 peppers, thinly sliced		1 onion thinly sliced
1 lb mushrooms, sliced			3 T veg oil
2 cloves minced garlic			1 tsp ginger
1/2 C chicken broth

Mix cornstarch and 1 T soy sauce.  Marinate chicken in theis at least 20
minutes, refrigerated.  Heat oil in skillet or wok over high heat till
hot.  Add chicken and cook about 3 minutes.  Remove from pan.  Add onions,
peppers, garlic, ginger and cook and stir till garlic is brown.  Add
mushrooms.  Cook and stir 2 minutes.  Add chicken, chicken broth, 2 T
soy sauce.  Heat till boling then stir in cornstarch mixture.  Boil and
stir 1 minute.

			Stir Fried Beef with Zucchini

1 lb beef flank or sirloin		1 T cornstarch
1 T oil					1 T water
1 tsp cornstarch			3 T oil
1 tsp salt				1 tsp finely chopped garlic
1 tsp soy sauce				3 T oil
dash white pepper			1 T soy sauce
1 lb zuchinni				1 tsp salt
1 med onion				1/2 c chicken broth or water

Trim fat from beef; cut beef with grain into 2 inch strips.  Cut strips
across grain into 1/8 inch slices.  toss beef, 1 T oil, 1 tsp cornstarch,
1 tsp salt, 1 tsp soy sauce and white pepper in bowl.  Cover and refrigerate
20 minutes.  cut zuchinni lengthwise into halver; cut each half diagonally
into 1/4 inch slices.  Cut onion into halves.  Place each half cut side
down and cut into thin slices.  Mix 1 T wornstarch and water.  Heat wok
or large skillet till 2 drops of water bubble and skitter when sprinkled
in wok.  Add 3 T oil and coat.  Add beef and garlic; stir fry until beef
is brown, about 3 minutes.  Remove beef from wok.  Add 3 T oil to wok and
coat.  Add onion; stir-fry till tender (2 minutes).  Add zuchinni; stir-fry
1 minute.  Stir in 1 T soy sauce, 1 tsp salt.  Stir in chicken broth and
heat to boiling.  Stir in beef, heat to boiling.  Stir in cornstarch
mixture; cook and stir until thickened, about 20 seconds.  Serves 5.

			Chicken with Cashews (Szechwan Style)

2 lbs chicken breasts			2 T soy sauce
1 egg white				2 T oil
1 tsp cornstarch			1 C raw cashews
1 tsp soy sauce				1/4 tsp salt
dash white pepper			1 tsp ground ginger
1 large green pepper			2 T oil
1 medium onion				1 T Hoisin sauce
1-8/12 oz can sliced bamboo shoots	1 tsp chili pepper
1 T cornstarch				1/4 C chicken broth
1 T cold water				2 T chopped green onions with tops

Remove bones and skin from chicken and cut into 1/4 inch pieces.  Mix 
egg white, 1 tsp cornstarch, 1 tsp soy sauce and white pepper with
chicken in bowl.  Cover and refrigerate 20 minutes.  Cut green pepper
into3/4 inch pieces.  Cut onion into 8 pieces.  Drain then cut bamboo
shoots into 1/2 inch pieces.  Mix 1 T cornstarch, the water and 2 T
soy sauce.  Heat wok until 1 to drops of water bubble and skitter when
sprinkled in wok.  Add 2 T oil and coat.  Stir fry cashews intil light
brown, about 1 minute.  Remove cashews, drain on paper towel.  Sprinkle
with salt.  Add chicken to wok; stir-fry till turns white.  Remove from
wok.  Add onion pieces and ginger and stir fry till light brown.  Stir
in bamboo shoots.  Add 2 T oil and coat sides of wok.  Add chicken,
green pepper, Hoison sauce and chili pepper.  Stir fry 1 minute.  Stir
in chicken broth; heat to boiling.  Stir in cornstarch mixture and cook 
and stir till thickened, about 20 seconds.  Stir in cashews and green
onions.  Serves 5.

    Here's one of my all-time favorites:
          
    
                           TURKEY DIVAN
                           ************
    
    
    10 oz. pkg. frozen broccoli spears, partially cooked
    sliced turkey
    can of cream of celery soup mixed with milk (about 1/2 cup)
    shredded Cheddar cheese
    buttered bread crumbs (I usually melt butter, then add equal amounts
                           of dry breadcrumbs and Parmesan cheese)
    
    
    Grease or spray square baking dish, then line with broccoli.  Top
    with turkey, then pour soup mixture over.  Top with cheese and plenty
    of buttered breadcrumbs.  Bake @ 350 for about 30-40 minutes.
    
    This is really delicious; in fact, I usually double the recipe and
    bake in oblong dish.
    
    Enjoy!
                                               

    My favorite thing to do with leftover ham is make ham, pea, and
    cheese salad.  Ingredients (you figure out the quantities on your
    own) are macaroni, ham (cubed), cheese (cubed), peas (cooked), mayo,
    and spices to taste.  
    

    TURKEY TETRAZINNI
    
    10 - 12 thin slices of turkey
    1 pkg med. egg noodles
    4 tbsp butter
    1 small onion chopped extra fine
    flour
    whole milk
    1 clove garlic minced
    1/2 c. parmesan cheese
    salt/pepper.
    2 pkg frozen brocolli SPEARS (thawed & rinsed & patted dry)
    
    Preheat oven at 325
    Spray PAM on a 10 x 15 glass bake pan.  While making white sauce,
    boil water for noodles according to instructions on package, you'll
    need 2/3 pkg.
    
    For white sauce, in a large skillet melt butter, and brown onion
    and garlic, add enough flour to make a bubbly paste, let bubble for 1 
    minute (careful not to burn). Slowly add whole milk (2% ok) while 
    using a wire whisk to prevent lumping.  Keep adding a little at a time 
    until it is medium thick like gravy. Simmer while adding parmesan
    cheese.  Add salt and pepper to taste.  Let simmer for about 7 minutes
    adding more milk if necessary.
    
    After noodles are done, drain well and pour into sprayed glass baking
    pan. Take brocolli spears and pat dry.
    
    Pour 1 cup sauce over noodles, arrange turkey neatly over noodles.
    Line rim of pan with brocolli spears.  Pour remaining sauce over.
    Cover and bake for 20 minutes.

    Here's a quick and easy way we sometimes use left over
    chicken.
    
    Break chicken into small pieces.
    Mix with sour cream or mayonaise.
    Season with some cumin.
    Spread onto flour tortillas.  Add
    a generous amount of shredded Longhorn cheese.
    Roll up the burritos and microwave until hot.
    
    Definitely not elegant, but it's a real time
    and leftover saver.

    The idea about the enchiladas or burritos sound great.  I will try
    it.  Even the pork salad for sandwiches sound good.  The only other
    recipe I could come up with is to shred and add BBQ sauce for BBQ
    sandwiches.
    
    And speaking of leftover roast beef,  Ideas for that would be good
    also.  Maybe this topic could be used for ideas on what to do with
    leftover beef, pork, chicken, fish etc.  
    
    Using leftovers in my house is not something that I have done much
    of before, but I can no longer justify throwing out leftovers. 
    
    So any info on how to use leftovers would be great.
    
    Thanks,
    Sarah

Leftover roast beef:

The previously mentioned cold-meat salad works great with ground up or
chopped cooked roast beef, mayonaise, a dollop of dijon mustard, diced
onion, diced dill pickle....sandwiches fit for a thundering herd.

Make a tomato beef macaroni casserole - chopped cooked roast beef,
peeled, chopped tomatoes (I use canned if I'm in a hurry), cooked
macaroni, chunks of cream cheese (lite cream cheese) or even cottage
cheese stirred together, seasoned with spices of choice (pepper, salt,
a sprinkle of paprika).  Turn into a lightly oiled casserole dish
and bake until hot and smelling tasty.  I add some salsa for extra
zip but then I add salsa to almost everything.

Make a Wilde family skillet supper- winter fare from my childhood:
Cook sliced onion and sliced new or red potatoes in oil until nicely
browned and partially cooked.  Lay slices of roast beef on top, pour
a little "a jus" from the pot roast over the lot.  cover and simmer
until the potatoes are done.  Serve with salad and crusty bread.
Mom used to also add carrots (left over from the pot roast) and
even parsnips when Dad wasn't looking. 

Shredded cooked roast beef can also make burritos, enchiladas, or
barbecued sandwiches depending on the sauce you use.  It can be
tossed into rice pilaf for a low-meat (and low fat) main dish.
And can be added to any stir-fry vegetable dish or even fried rice.

	Leftovers are the raw materials of creativity!

	Another easy idea that is always used at our house with leftover
	pork (beef roast, turkey, chicken, etc....) is to heat it up in 
	its own gravy (or make extra) and serve over bread (open face or 
	add another slice of bread on top) as a Hot Pork (Beef, Turkey, 
	Chicken, etc...) sandwich. 

	simple, easy and quick......

    My Mom always dipped pieces of leftover pork (or lamb) into an egg
    wash, then bread crumbs and gently sauteed the pieces in margarine.
    
    For beef, it was `hash'. Grind the beef, add instant mashed potato
    flakes,(or leftover mashed potatoes) minced onion, & salt and pepper
    and cook in between the 2 surfaces of an electric waffle iron with the
    smooth plates on it. (you know what I mean, right?) or in a skillet. Be
    sure you use some margarine or butter in the skillet or waffle iron.
    
    I wish I had some leftovers for tonight! 

    Another idea is to dice the meat and add to raman noodle soup mix.  I
    also add any left over vegetables such as; corn, peas, carrots, or
    green beans that may be in the refrigerator.

    Here's a great recipe for leftover turkey.
    
    Ing:  
    
    Leftover turkey (I just put in as much as we feel like eating in one
    night)
    2 cans cream of mushroom
    1 or 2 packages of frozen peas
    
    That's it!  Cook the peas as indicated on the package.  Heat the turkey
    and the cream of mushroom soup together in a pan, and add the peas when 
    they're done. Serve over noodles.  
    
    It's so easy, and yummy.  We top with lots of black pepper.  

    A variation to .6..... something I do with the same Turkey a la
    King recipe... IS...
    
    For an "after Christmas" brunch.... 
    
    	Toast wheat bread crisp (1 or 2 pieces)
    	fry two eggs, sunny side up..
    
    	Place toast on plate, egg over toast and Turkey mixture
    	over eggs. Sprinkle with fresh gound black pepper (to taste).
    
    	Makes a great variation to the "eggs benedict"(sp?).
    
    	EXCELLENT..!!! enjoy.!!!
    

Try this one!


Ingredients:

cold leftover turkey
1 finely chopped shallot
1/4 cup of marsella wine
4 oz of fresh mushrooms(sliced)    
2 tbls of olive oil
salt and pepper to taste


In a large frying pan(supra preferrably), saute the shallots in the oil for 
about 5 minutes or so. Then add the mushrooms and cook until browned. Add the 
turkey and season. Cook for about another 5 minutes. Pour over white rice.

Serve with a crisp green salad, fresh sourdough bread and a bottle of good 
chardonnay.


Tasty!!!

    1/2 lb. egg noodles--narrow
    3 Tbsp. Butter
    1/2 cup sliced mushrooms
    3 Tbsp flour
    1 cup broth
    1/2 cup milk
    3/4 cup white wine
    1-1.5 cups diced meat
    1/2 cups dry bread crumbs
    1/4 cups Parmesan cheese
    
    Cook noodles.  Saute mushrooms in butter, blend in flour.  Stir
    in broth and wine.  Cook, stirring until smooth.  Add milk and 
    season to taste.
    
    In a buttered baking dish, layer ingredients--noodles, meat, sauce,
    noodles, meat, sauce and ending with noodles.  Sprinkle with mixture
    of crumbs and cheese.  
    
    Dot with butter and bake at 450* for 20-30 minutes OR Microwave
    at high, covered, for 18 minutes then uncovered for 2 minutes.
    
    Judy
    

    Combine:
    2 cans cream of chicken soup
    1/2 cup sour cream
    1/2 cup diced green chilies
    1/2 tsp salt
    2 cups leftover turkey
    
    Combine:
    2 cups grated cheese--longhorn,jack,cheddar--your choice
    1/2 cup chopped onions
    
    corn tortillas
    
    Fill tortillas with cheese/onion mixture. Roll each and place in
    a baking dish.  Pour soup mixture over tortillas.  Bake at 350*
    for 25 minutes.
    
    Judy
    
    

    	I will often make a batch of turkey curry salad for sandwiches. I
    don't measure because it depends on whether I'm making enough for one
    sandwich or several. I just "wing it" if you'll pardon the pun.
    	Anyway, I'll take the following:
    
    Cold leftover turkey
    Onion
    Butter/marg
    Curry powder
    Ground black pepper to taste
    Salt to taste
    Cayenne pepper (I like quite a bit)
    Garlic powder to taste
    Chopped nuts (optional - like walnuts, pecans)
    Raisins
    Diced apple (optional)
    
    	Experiment with quantities and additions/subtractions from this
    list. I just use whatever I find in the house at the time, except for a
    few key ingredients that need to be there. Then I do the following:
    
    1. Saute the chopped onion in butter/marg until soft but not browned
    2. Toss in the turkey, mixing well (add butter/marg if it seems too
    dry)
    3. Add the other spices, nuts and raisins
    4. Cook for a minute until the turkey warms and flavors blend
    5. Add the chopped apple
    6. Toss a few times and take it off the heat.
    
    This can be eaten while it's still warm or refrigerated and eaten cold.
    Use a "hardy" bread like french, italian, etc.

            What to do with leftovers...


                            Moroccan Turkey Salad
                            ----------------------

       Adapted from "The New Carry Out Cuisine".

       Serves 8

       2 pounds turkey meat, cut into bite size pieces
       2 green peppers, sliced into 1/4-inch wide by 1-inch long pieces
       2 small red onions, thinly sliced
       1/4 cup parsley, chopped
       1/4 cup fresh cilantro (coriander leaves), chopped
       2 cloves garlic, minced

       Vinagrette:

       2/3 cup extra virgin olive oil
       juice of two fresh lemons
       1 t paprika
       1 t ground cumin
       1/4 t cayenne (red pepper)
       salt and pepper to taste

       watercress for garnish

            Whisk together the  vinagrette  ingredients.   Combine  the
       turkey, peppers, onions, parsley, cilantro and garlic.  Mix well
       with the vinagrette.  Arrange the salad in serving bowl lined or
       otherwise garnished with watercress.

            This salad works best with the dark meat from  the  smoked,
       barbequed  turkey  above, but also try it with commercial smoked
       turkey breast.

            SERMON:  Do NOT substitute  bottled  "Realemon"  juice  for
       fresh  lemons.   There  is absolutely no comparison.  Get a hand
       held reamer to squeeze the lemons, just at Jeff Smith says.   It
       makes life a lot easier.

            SERMON TWO:  Do use extra virgin olive oil.   It  has  much
       more flavor per dollar than the cheaper stuff.

    The best to use left-over turkey is... turkey crockettes! all you need
    is a good bechamel sauce and add the turkey meat, a bit of nutmeg, salt
    and pepper and let it cool, then shape the crockettes, deep fry them
    and ENJOY them!
    
    With turkey carcass and neck, make a turkey soup! I use chick peas,
    soaked overnight, some vegies and turkey bones and an extra hog bone,
    smoked. Let it cook (I use pressure cooker, 40 minutes) and you get the
    best concentrated turkey soup ever). Serve soup as first course, turkey
    crockettes and some salad and you have a great meal, just from
    left-overs that never look like left-overs.  I always stretch my turkey
    so much that we eat a whole week from a single bird... and never have a
    hint of left-over food...
    It is amazing what you can do in the kitchen when you dedicate the time
    to it...

    There is a recipe in this notes file for  Thai Chicken Salad. It's
    absolutely fantastic and would be great with leftover turkey.
    
    Linda
    

    What we do sometimes with the last of a ham is to make Ham Salad...

    	Very easy; place an amount of ham in the food processor, chopped
    fine, add pickle relish (or chop pickles, red pepper, etc) to taste and 
    mayo - enjoy!

    How about adding to some cold rice and making fried rice?  Add
    any vegetables that you have leftover too!  Or, add to macaroni
    and cheese to make a casserole.

    You could always cut the ham in steak portions and then dice
    and use in shepherds pie as needed.  Just add a portion of the
    ham with canned (drained) or fresh vegetables and a cream soup
    (like cream of mushroom or cream of broccoli).  Then top with
    mashed potatoes and bake in the oven (I usually do 25 minutes
    at 400 degrees).  My husband always received a huge ham at Xmas
    from his company and that's how I used it!!
    
    Helaine

	Rep .0

  What to do with leftover mussels,


	1. Marinate them with oil, vinegar, mushrooms, onions, red peppers.
	    and serve them as a cold salad.

	2. Make mussel chowder. 

	3. Line the bottom of a casserole dish with steamed white rice,
	   cover with a layer of mussels. Then cover the mussels with a
	   cheese sauce. Sprinkle alittle grated swiss cheese on top and
	   bake until hot and bubbly.

	4. Replace the rice in 3 with chopped fresh spinach.


	I could probably think of more but those come quickly to mind.


	-mike

    mince the mussels, make a bechamel sauce, very thick and well
    condimented, add the mussels and fill the shells with this mixture, let
    them cool and when fully cold freeze them in air-tight freezer bags to
    be used when needed... these can be stored for months!
    
    To serve, add oil to skillet. Holding the mussel face down dip it in
    beaten egg and then in bread crumbs (dip only the bechamel side of the
    mussel), then fry them till golden and... bonn apetit!
    
    It is a delicious snack or apetizer for a dressy dinner...

    re .2  Like stuffed clams, stuffed mussels can also be frozen then
           baked in a very hot oven after drizzling with a little
           butter.  
    
    I have frozen shopped steamed mussels all by themselves
    satisfactorily.  The flavor fades a bit, but they are fine
    in chowder or strongly seasoned, creamed dishes.

    Does anyone have any ideas for eye round roast leftovers (besides
    pepper steaks)?  My mother keeps handing me hers, along with her 
    gravy because my father won't eat any after the day its cooked but; 
    neither will my husband!
   
     
    Thanks,
    cj
    

    I don't remember where I saw it in this NOTE but grind up the roast
    with potatoes -- making roastbeef/hash -- like cornbeef/hash.  You
    can form patties and fry it, or make a loaf of it.  Excellent!

re: .50

Make shepherd's pie.  Put sliced meat, onions, maybe some carrots and
peas, and gravy into a pan.  Cover with mashed potatoes and bake.

-Hal

mince and add to chili con carne or tomato sauce
dice and add it to a risotto
dice it and make beef & barley soup
mince it finely (pate like), spice it up and wrap in pastry (filo or puff)
dice and marinate in oil&vinegar with garlic, onion, celery, parsely (steak 
  salad)

    Hash sounds great but where do I find the recipe?  
    
    cj

    cj,
    
    I don't have a recipe per se, but I usually mix diced meat, potatoes
    (also leftover, but you could boil up a couple) and whatever other
    veggies are around and toss them into a pan that I have already sauteed
    onions in.  You can add gravy, or cream of whatever soup if it feels
    like you need more "smush" to it.  
    
    thios works well for breakfast with a poached egg centered into a well
    of hash also.
    
    meg

    Pork leftovers? No prob.
    
    Slice it up, throw it in a pot, add some liquids and spices and simmer
    the BeJeezes out of it until it falls apart.
    
    There's a couple of really good barbeque recipes in Fanny Flagg's 
    "Whistlestop Cafe Cookbook".
    
    The basic recipe is water, butter, Worchester (sp?), paprika, brown
    sugar, cider vinegar, and lemon juice. Play with the balance of each
    according to your taste.
    
    Jim
    

    worcestershire