Here is another way to fix leftover turkey from that Thursday bird. Toss stuffing mix with turkey or chicken broth, beaten eggs and half of mushroom soup. Top with cooked turkey or chicken. Combine remaining undiluted soup with milk, pimiento and parsley. Pour over all. Cover with foil. Bake at 350 F. for 55 to 60 minutes or until set. Makes 8 generous servings.
Leftover ham doesn't freeze well. So what do you do with it? Make this loaf. In mixing bowl, combine ground ham and pork. In a medium bowl with electric mixer, combine eggs, bread crumbs and milk. Mix well. With into meat with hands. Place a greased 8 by 4 inch loaf pan, forming dome with hands. Top with pineapple slices and maraschino cherries. Bake in preheated 300 F. oven for 1 1/2 to 2 hours, basting with pineapple juice. Slice and serve with pieces of pineapple and cherries. Serves 6.
Here is a different coconut bar cookie. You should have all the ingredients in your pantry and fridge. Substitute pecans for the walnuts, if desired. Mix all together until well blended. Press in bottom of lightly greased 9 by 13 inch baking pan. Beat eggs until light with mixer, Add sugars, salt and vanilla.. beat well. Add nuts and coconut. Spread over first mixture in pan. Bake at 350 F. for 15 minutes or until just set. Don't overbake. Cut in bars or small squares while still warm. Makes 3 dozen.
Here is a different cookie recipe. It reminds me of a carrot cake. Make these bars when you want a special cookie to serve, Beat eggs until light. Gradually beat in sugar. Alternate salad oil and flour sifted with soda, salt and cinnamon. Mix well. Fold in carrots, coconut and nuts. Spread evenly in 2 greased 9 by 13 inch baking pans. Bake at 350 F. for 25 to 30 minutes. Remove from oven and set on racks to cool. Spread with cream cheese frosting then cut into 1 inch by 3 inch bars. Store in refrigerator or freezer.
You can't go wrong with a German Chocolate Cake mix. Add some nuts and caramels to it and you have a winner again. Preheat oven to 350 F. Mix dry cake mix, softened butter and egg until crumbly. Reserve 1 1/2 cups of the mixture. Press remaining crumbly dough into an ungreased 9 by 13 inch baking pan. Bake for 10 to 12 minutes or until crust appears dry. Remove from oven and cool 10 minutes. Meanwhile, in small saucepan over low heat, combine the extra margarine, milk and caramels over low heat, stirring occasionally, until caramels are melted. Pour over crust. Sprinkle with nuts and reserved crumbly mixture.
There are many good peanut butter recipes. Here is another one. This makes a lot of cookies. There will be some to share with your friends. In large mixing bowl, cream shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine flour, baking soda and baking powder. Gradually add to creamed mixture and mix well. Stir in cereal, nuts, coconut and oatmeal.
I like a moist cookie. Crisp ones are good for dunking, but I don't do that. Give me a moist cookie anytime. In mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each one. Beat in vanilla. Combine flour, baking powder, cinnamon, salt and nutmeg. Add to creamed mixture. Stir in oatmeal. Chill in fridge for 1 hour.
This bread snack goes well with pizza and just about anything else. Spaghetti, for instance. Add more garlic, if you like. Prepare pizza crust according to package directions. Pat onto a 12 inch round pizza pan. In small bowl combine melted margarine, garlic, Italian seasoning and seasoned salt. Brush onto prepared crust. Sprinkle generously with cheese.
It is that time of year again when tomatoes are in season. This is not a sweet relish like chili sauce. It is more like a salsa. Freeze a batch for next winter. In a small saucepan over medium low heat, bring vinegar and sugar to a boil. Remove from heat and cool completely. Meanwhile, in large bowl combine remaining ingredients. Add vinegar mixture and mix well. Spoon into pint or half pint canning jars, leaving 1/2 inch headroom. Refrigerate up to 2 weeks or freeze up to 12 months. Makes 6 pints.
Most of us have a favorite Tuna Salad. Here is another one to add to your recipe box. It contains a few ingredients that you don't usually find in a tuna salad - bean sprouts and spinach. It is great that we can now buy fresh spinach in the produce aisle at the supermarket. You will find the canned bean sprouts in the canned vegetable aisle. Let's get started
Canned tuna is the star here. Keep a 5 ounce package of instant potato flakes on hand and you are ready to go. You could make your own mashed potatoes , but this is way easier. No peeling. A great way to turn a small can of tuna into a supper delight. Prepare mashed potatoes, decreasing liquid to 1 cup. Cool slightly. Stir in beaten egg, onion and tuna. Shape into 6 patties. In skillet, over medium heat, cook patties in oil until browned, turning once. Top each pattie with 1/2 slice of cheese or tartar sauce. Serve.
This is a different Tuna Casserole. The stove top stuffing makes it special. Very good. In mixing bowl, whisk eggs, salad dressing and water until blended. Add stuffing mix, flaked tuna, red pepper, celery, green onions and 4 tablespoons cheese. Mix lightly. Let stand 3 or 4 minutes to soften stuffing mix. Press mixture firmly onto bottom of buttered 8 inch square baking pan. Bake in preheated 375 F. oven for 25 minutes or until golden brown. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes before cutting to serve.