What's cooking Suzanne?

By Staff
Left over turkey or ham? Cut those bones clean and use that good cooked meat throughout the week.
Also, you might want to freeze some sliced pieces in small portions for later.
There are two good recipes my mother did after the holidays. She would make chicken or turkey salad, and ham salad out of the leftovers.
They were good served on a bed of lettuce with crackers or used to make sandwiches.
Our first recipes will give you some ideas for left over choices. These make good lunches.
Chicken or Turkey Salad with Grapes and Pecans
1/2 c. light or regular mayonnaise
1/2 c. light or regular sour cream
1 T. fresh lemon juice
1 t. salt
1/2 t. pepper
2 lb. chicken or turkey (skinned)
3 c. red and white seedless grapes (halved)
1 c. chopped pecans, toasted
Lettuce leaves (optional)
Stir together 1/2 c. mayonnaise and the next four ingredients in a large bowl. Add chopped chicken or turkey and grapes. Toss gently to coat. Cover and chill for at least one hour. Stir in pecans just before serving. Serve in stemware lined with lettuce leaves or on fresh bread or with crackers.
Ham Salad
Remove ham from bone. Cut ham up fine and place in bowl. Add mayonnaise to your liking and one teaspoon each of mustard and chopped pickle to the ham.
Stir with a spoon until you get the right consistency for spreading. Serve on lettuce or on fresh bread or with crackers. Good to keep in refrigerator for a quick snack.
Tillie's Cheese Potatoes
6 lb. russet potatoes
1/2 c. butter or margarine
2 lb. onions, chopped
1/2 c. all purpose flour
4 c. cold milk
1 lb. processed cheese, cubed
Salt and pepper
Place potatoes in a large saucepan, cover with water and bring to a boil. Cook until tender. Cool and peel. Cut in bite-size chunks.
Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat. Add onions and cook until translucent. Sprinkle flour over onions and stir until butter is absorbed. Do not brown. Add milk and stir with whisk. Add cheese and cook, stirring until cheese melts and sauce thickens. Add potatoes and stir well.
Spoon into 13X9 casserole dish. Bake for 30 minutes.
7 Layer Dip
1 can refried beans
1 T. taco seasoning mix
1 c. sour cream
1 c. salsa
1 c. shredded lettuce
1 c. Mexican style shredded cheese
1/2 c. chopped green onion
2 T. sliced pitted ripe olives
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate. Layer remaining ingredients over the bean mixture and cover. Refrigerate several hours until well chilled. Serve with tortilla chips and assorted crackers.
Seven Layer Salad
1/2 head lettuce
1/2 head cauliflower
1 pkg. frozen green peas
Cheddar cheese, grated
1/2 pkg. dry Italian salad dressing mix
3-4 T. mayonnaise
Bacon Bits
Layer the ingredients in a glass bowl or a large salad bowl. Cover and do not disturb. Marinate for 24 hours. Toss and serve.
Chinese Casserole
1/4 chopped onion
1/2 c. celery
1 lb. ground beef
1 T. soy sauce
1 can tomato soup
1 can cream of mushroom soup
1 can of Chinese vegetables
1 can chow mien noodles
Cook onions and celery in a small amount of oil until soft. Brown ground beef and add next four ingredients. Pour into two-quart casserole dish. Spread noodles on top. Bake for 30 minutes at 350 degrees.
Chili II
2 lb. lean ground beef
1 lg. onion, chopped
2 T. butter
1 qt. tomato juice
1 can kidney beans, drained
1 t. brown sugar
2 T. chili powder
Melt butter in large pan, add chopped onion, and brown. Add ground beef and brown well. Add remaining ingredients and simmer.
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Hoppin John
2 tablespoons butter
1 small onion, chopped
1 small red bell pepper, chopped
Garlic powder
2 cups black-eye peas, cooked
2 cups cooked rice
House Seasoning, recipe follows
8 sprigs fresh parsley, for garnish
Melt the butter in a large skillet over medium heat. Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes. Add peas and rice and cook an additional 10 to 15 minutes. Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add House Seasoning, to taste. Garnish each serving with sprig of parsley.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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