Over a Cup: Thanksgiving leftovers | CraigDailyPress.com

Over a Cup: Thanksgiving leftovers

Diane Prather

I've just cleaned up the dishes — most of them anyway — and I've managed to get the Thanksgiving leftovers in the refrigerator. Now all that's left from the holiday is finding a way to use all of the leftovers. So I've gone over the usual recipes in my head. I can follow a chicken noodle soup recipe, using chicken broth, leftover turkey meat, and packaged noodles. Sometimes I make a casserole by layering leftover turkey and dressing, with gravy on the top. The casserole is covered with foil and heated in the oven. Mashed potatoes can be used to make potato salad, and, of course, there are always turkey or ham sandwiches made with leftover dinner rolls.

I also searched my "to try" files for a new twist for using leftover ham and turkey. I came up with two new recipes (at least I don't think I've tried them). I have tried recipes similar to the omelet recipe, however. I think it might be a good breakfast dish for Christmas morning since you can make it up ahead of time. Try it with leftover ham and see what you think.

Chicken-Rice Casserole

3 cups cooked rice

1 (4-ounce) can pimiento, chopped

1 ½ cups diced, cooked chicken (or turkey)

1/4 to 1/2 cup mushrooms, canned or fresh

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1 3/4 cups chicken broth

1 1/2 tablespoons all-purpose flour

Parsley

Paprika

1/2 cup blanched almonds (optional)

Combine rice and pimiento. Place 1/3 of the rice mixture in a greased 8×12-inch casserole dish. Alternate layers of rice, chicken (or turkey), mushrooms and nuts (optional). Pour chicken broth over everything. Sprinkle with parsley and paprika. Bake at 350 degrees for 45 minutes. (Note: You can use cream of chicken or cream of mushroom soup instead of the chicken broth and flour. I think this would make a richer-tasting casserole.)

If you have recipes that you would like to share with readers, write to me at P.O. Box 415, Craig, CO 81626 or call me at 970-824-8809.

Twenty-Four Hour Ham Omelet

10 to 12 slices of white bread, buttered

6 eggs

3/4 cup grated Longhorn cheese

2 or 3 cups ham, cubed

2 cups milk

1 teaspoon salt

Trim the crust from the bread and cut into cubes. Place 1/2 of the bread cubes in the bottom of a greased 13×9-inch casserole dish. Cover the bread cubes with 1/2 of the grated cheese and 1/2 of the cubed ham. Repeat the process with the remaining bread, ham and cheese. Beat the eggs; add the milk and salt. Blend thoroughly in a small mixing bowl. Pour the egg mixture over the top of the prepared mixture. Cover the casserole and refrigerate overnight (12 to 24 hours). Bake covered at 400 degrees for 50 minutes. Uncover the last 15 minutes.

Chicken-Rice Casserole

3 cups cooked rice

1 (4-ounce) can pimiento, chopped

1 ½ cups diced, cooked chicken (or turkey)

1/4 to 1/2 cup mushrooms, canned or fresh

1 3/4 cups chicken broth

1 1/2 tablespoons all-purpose flour

Parsley

Paprika

1/2 cup blanched almonds (optional)

Combine rice and pimiento. Place 1/3 of the rice mixture in a greased 8×12-inch casserole dish. Alternate layers of rice, chicken (or turkey), mushrooms and nuts (optional). Pour chicken broth over everything. Sprinkle with parsley and paprika. Bake at 350 degrees for 45 minutes. (Note: You can use cream of chicken or cream of mushroom soup instead of the chicken broth and flour. I think this would make a richer-tasting casserole.)