My favorite part of the chicken or turkey is the dark meat. Most people prefer the breast. I find more flavor in the drumstick and thigh. There are more than a few ingredients in this recipe, but it's worth the effort. The leg sections seem to dry out during roasting. That won't happen here. The thighs cook in a nice gravy and are a delight to eat. I like gravy on my mashed potatoes, too.
Well, March is almost here. (Wishful thinking) I have been trying to recollect what we ate in the wintertime back in the day. No grapes from Peru or avocados from Mexico. All food was local. Fresh produce was expensive and limited in selection. No matter. We couldn't afford it anyway. We ate what we had on the farm. I don't know how the folks in town got on that didn't have a garden.
A sister in the Lord shared this recipe with me. I had given her my Red Grape Pie recipe. She showed up at church last Sunday with this recipe in hand. I am a believer in sharing recipes. There are those who say ”Oh, I couldn't give you the recipe for that. It's all in my head. I just throw it together.” Some just flat out refuse to share a recipe. However, no two cooks making the same recipe end up with quite the same tasting dish, don't cha know. If I have a special way of making something, I share it. I am too old to keep secrets.
My daughter Anne's favorite cookie is chocolate chip. There is no doubt about that. But Spritz Cookies run a close second. She seems to crave them around Christmas time. Every year I make a variety of candies to give as gifts during the holidays, but I must bake a batch of Sprtiz just for Anne. It is not Christmas unless she has her special cookies.
This recipe has been around for a long time. I remember back in the day when everyone had a favorite recipe for Snickerdoodles. It is an old timey stand-by cookie. I give cookies at Christmas time. This year I included Snickerdoodles. This is my favorite version. You are supposed to chill the dough for 1 hour before baking. I prefer to chill it overnight. Keep the balls of dough small, 3/4 to 1 inch in diameter. You might think that 2 1/2 teaspoons of cinnamon is too much. It's not. You will use it all.
You know, some of these turkey leftover recipes can be prepared and frozen for later this winter. It will be a treat then, not just a way to use up leftovers.
TURKEY – NOODLE CASSEROLE
2 cups cooked turkey or chicken pieces
8 ounces egg noodles, cooked, drained
8 ounces sour cream
2 tablespoons melted butter
1 can cream of chicken soup, undiluted
2 tablespoons minced onion
1 can french-fried onion rings
No, this is not a variation on chicken salad. This turkey treat is special. I bet you never thought of making a fruit salad with your leftovers? Here it is.
TURKEY FRUIT SALAD
4 cups chopped cooked turkey breast
1 cup pineapple tidbits, drained
1 cup seedless grapes, halved
1 cup chopped walnuts (pecans would do)
1 cup chopped red apples, peel and all
1 1/2 cups mayonnaise
Combine all fruit in large bowl. Carefully add turkey. Finally, moisten with mayonnaise. Cover and chill for 2 or 3 hours.
This recipe is so simple. We know you have turkey leftover from the big day. Make it when some time has passed and the leftovers are lounging in your freezer. Of course, you could make it with the leftover pieces of rotisserie chicken you picked up at Food City. It is good either way. I first made this recipe the Thanksgiving I discovered Brined Turkey Breast. It is a staple in my menu box.
Turkey isn't only for the holidays. The leftovers can be the basis of a delicious casserole. Don't let that package of leftover holiday bird get freezer burnt and go to waste. If you have a package languishing in the back of your freezer, rescue it and make this casserole. I suppose cooked chicken would work as well, but turkey is a favorite of mine. It can be a star here.
Does everyone in your family prefer white meat? A turkey breast is a better buy than having all the bony parts of a whole bird that only winds up being leftovers that no one wants. I found this recipe about 10 years ago. If you haven't tried to make a brined turkey breast as of yet, this is a good one to test your turkey skills. There are so many recipes for "Turkey Day". Don't think this is just another one to ignore. It does take overnight space in the fridge that could be used for jello or such.
I love the mix of pumpkin pie spices. There is something about that combination that makes me think of autumn leaves and Thanksgiving. My mother made the best pumpkin pie. She only made it around Thanksgiving time. Why wait before leaves fall before filling the house with that comforting aroma. I make pumpkin pie whenever I want to do something nice for my daughter, Anne. It is her favorite pie. For myself, I prefer Pumpkin Pie Cake. There are several ways to make it. Here is one.
Do you like pumpkin pie? Then you will like sweet potato pie. Sweet potatoes are a favorite of mine. Every October a farmer from the Carolinas brings a truck load of sweet potatoes to the parking lot in front of Janet's Hair Salon. I buy a big box of them, about 20 pounds. It takes me all year to eat them,. Thank goodness they store well at room temperature. Come August, there are a few green sprouts, but the sweet potatoes are still fine. This recipe is a good way to use up those from last year as you wait for the new crop.
I haven't met a vegetable I didn't like, from asparagus to zucchini and everyone in between. It is hard to choose a favorite. Of course, potatoes are a special category all by themselves.
For this recipe, let's look at the lowly green bean. It is easy to only consider 'em boiled with onions or combined with a cheese sauce. This recipe is a little different. Try it and see what you think.
This is as easy as a baked dessert can be. If you are looking for something different to take to a potluck, give it a try.
CARAMEL APPLE COBBLER
2 cans apple pie filling
18 1/2 ounce box yellow cake mix
1/2 cup caramel ice cream topping
1 cup butter, melted
Pour pie filling into a greased 9 by 13 inch baking pan or casserole dish. Drizzle with caramel topping. Sprinkle with dry cake mix. Pour melted butter over all. Don't stir. Bake at 350 F. for about 45 minutes.
When you need more than one pound of hotdogs, this is a good way to fix them. Whether for a potluck or a picnic, they will be hot and ready when you need them. I prepared frankfurters, or hotdogs, this way when I was doing the Wednesday night suppers at church. They hold well if the meal is delayed or if you are driving to the lake. Leftovers can be reheated after cooling in the fridge. They should all be eaten by then.