Friday, November 28, 2008
1 small onion, finely chopped
4 T butter
2 T turkey drippings
4 T flour
4 cups chicken broth
2 cups of cubed leftover turkey
Salt and pepper to taste
Melt the butter in a large skillet. Add turkey drippings. Heat. Add onions and saute until translucent. Turn the heat to low. Add flour one tablespoon at a time, stirring after each addition. Once all the flour has been, turn heat up a bit until flour/butter mixture bubbles, then slowly add chicken broth (amount of broth can be adjusted to make sauce thicker or thinner). Once all the broth has been added, allow to come to bubble and stir until any lumps disappear. Add turkey and heat on medium until turkey is heated. Season with salt and pepper to taste.
Serve over cooked spaghetti.
Or, mix with spaghetti, pour into greased casserole, cover with bread crumbs and bake at 350 degrees for 30 minutes.
Monday, November 24, 2008
There was always a box of Minute Tapioca in the cabinet. Besides making pudding, tapioca works well as a thickener in pie fillings.
Clam Dip and Chips
Brie with Bremer Wafers
Tossed Salad with Green Goddess Dressing
Pickled Watermelon Rind
Roast Turkey with Giblet Gravy
Green Beans Almondine
Saturday, November 15, 2008
The name stuck.
This is not quite a true Florentine, since broccoli (more palatable to us when we were children but still a green vegetable) was used. This is a great way to use up leftover chicken. This was a favorite of all six kids.
Spread about 2 cups of diced cooked chicken and bag of frozen broccoli florets in a 9x13 baking dish.
In a separate bowl, mix 2 cans of Campbells soup (cream of chicken and/or cream of celery work well) with about one cup of mayonnaise or sour cream. Mix in 1-1/2 cups of shredded cheddar cheese. Add salt and pepper to taste.
Spread soup mixture over chicken and broccoli. Sprinkle with about 1/2 cup of shredded cheddar cheese.
Bake for about 30 minutes at 350 degrees.
Friday, November 14, 2008
Saturday, November 08, 2008
2-3 T of oil
1 small onion, diced
1 box of pasta (such as rotini), prepared according to package directions
1 bag of frozen broccoli florets
1 cup of diced ham
1 cup grated parmesan cheese
salt and pepper to taste
In large skillet, heat the oil. Saute onions until translucent. Add ham and broccoli, then turn heat to low, cover, and let heat for about 10 minutes, or until broccoli is heated through. Add pasta and toss (you may need to add a little extra oil if needed.) Mix half the parmesan cheese into the pasta mixture, and salt and pepper to taste. Sprinkle remaining cheese on top.
Saturday, November 01, 2008
4 apples, peeled, cored, and diced
1 cup of seedless grapes, cut in half
1/2 cup of walnuts -- toasted in the oven for about 10 minutes, then coarsely chopped
2 stalks of celery, chopped
1 cup cooked turkey (or chicken) diced
enough mayonnaise to hold it all together
salt and pepper to taste
Adjust ingredients to your liking. To serve, arrange some pretty lettuce leaves in a bowl, then add the Waldorf salad, and sprinkle with paprika.