Over a Cup: Using turkey leftovers
This week’s column features two recipes — one for using leftover turkey meat, if you have any left — and the other from my files, a recipe I wrote down with the intention of baking but haven’t yet. (Let me know how it turns out, if you try it.)
This past weekend, with chores and all, our family enjoyed Thanksgiving leftovers for breakfast. They made sandwiches using buttered toast. One of the more interesting sandwiches was our grandson Kenny’s turkey, miracle whip, cranberry relish sandwich. (There might have been other ingredients on it, too. It made a fat sandwich.)
There’s not much time to finish Christmas baking. If you have recipes you would like to share with readers, call me at 970-824-8809 or write me at PO Box 415, Craig, CO 81626.
2 (7-ounce) cans white chunky chicken (or substitute leftover chicken or turkey)
4-ounce can mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
6-ounce can evaporated milk
1 tablespoon chopped onion
6-ounce can chow mein noodles (reserve some for the casserole top)
Preheat the oven to 350 degrees. Mix all of the ingredients together, and pour them into a greased casserole dish. Sprinkle some noodles on top. Bake for 45 minutes at 350 degrees.
1 (20-ounce) can of cherry, apple, peach, or other fruit pie filling
6 flour tortillas
1/2 cup oleo (melted)
1 cup sugar
1 cup water
Preheat the oven to 350 degrees. Grease a 9-inch square casserole dish. Lay out the tortillas. Stir up the pie filling and spoon it on the tortillas. Fold sides and ends together to enclose the filling. Arrange the tortillas with fold sides down on the greased dish. Mix the oleo, sugar and water together. Pour over the tortillas. Bake for 45 minutes. Serve with ice cream. Makes six servings.
*Note: If these tortillas are as delicious as they sound, you’ll need more than one batch. I have wondered if, instead of the oleo-sugar mixture, a person could bake them, then frost with an icing.
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