Originally Published: November 27, 2009 9:58 p.m.
Since some of you may still be using up turkey leftovers, here are some ways to do that and look ahead to even more seasonal eating.
Good on just about any sandwich or even a potato topper.
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
3 tbsp. snipped fresh dill or 1 tbsp. snipped dried dillweed
2 tbsp. parsley
1 clove garlic, minced
In a blender, container or food processor bowl, combine mayonnaise or salad dressing, sour cream, dill and parsley until almost smooth. Pour into a storage container. Cover; refrigerate at least one hour. Makes 1 1/4 cups.
NOTE: Other tasty sandwich spreads include cream cheese, leftover cranberry sauce, etc. Other ways to use up cranberry sauce are: top angel food cake slices or scoops of ice cream; stir into cooked oatmeal; stir into pancakes and waffles; or use as a topping.
1/2 pound sliced mushrooms
1/2 cup chopped celery
5 tbsp. butter, divided
2 tbsp. cornstarch
2 cups milk
2 cups cubed cooked turkey
2 cups cooked egg noodles
1/4 cup chicken broth
1 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. white pepper
1/2 cup dried bread crumbs
In a large skillet, sauté mushrooms and celery in 3 tbsp. butter until tender. Combine
cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook 1 minute until thickened. Stir in turkey, noodles, broth, salt, thyme and pepper. Pour into greased 2 qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake uncovered at 375 for 20-25 minutes or until heated through. Serves four.
Since this is the official season for non-stop munching here is a pretty healthy and a little different recipe to give or just enjoy yourself.
WHITE CHOCOLATE POPCORN DELUXE
8 cups air-popped popcorn
2 squares (1 oz. each) white baking chocolate
1 tsp. butter
1/3 cup dried cranberries
1/4 cup chopped walnuts
1/4 tsp. salt
Place popcorn in large bowl. In microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add cranberries, nuts and salt. Spread onto waxed paper. Cool until set. Store in airtight container. Makes 2 quarts.
During these next few busy weeks, crockpots can be a helpful friend and time-saver. Here is a recipe that makes a dinner plus one for the freezer.
SHREDDED BEEF BARBECUE
1 boneless beef sirloin tip roast (2 1/2 lbs.)
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. canola oil
1 cup each ketchup and water
1/2 cup chopped onion
1/3 cup brown sugar
3 tbs. Worcestershire sauce
2 tbsp. each lemon juice, cider vinegar, Dijon mustard
2 tsp. each celery seed and chili powder
12 rolls of choice, split
Sprinkle roast with salt and pepper. In nonstick skillet, brown roast in oil on all sides over medium heat. Drain. Transfer roast to 5-quart slow cooker. Combine ketchup, water, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to cooker. Spoon 1/2 cup onto each roll. Freeze one-half mixture for a second meal.
Looking ahead: The Dec. 12 column will be all about quick large-volume recipes for gift-giving (and eating).