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December 30, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
December 30, 2013 | Messages and Recipes
Everyday Recipes from Our Recipe Family.
Recipes will be sent
out each weekday (Mon-Fri)
Remember the Grape Salad recipe from a while back? I especially liked
the dressing so for Christmas I made a fruit salad with Apple's, grapes
and bananas and used that dressing. It was great. Meant to add pineapple
but forgot. The Brown sugar and walnuts made it special.
Anita in Camarillo
in my family will eat the dark meat of the turkey unless it is
disguised. So I either make a Turkey Pot Pie or Turkey Tetrazzini both
of which they love. I don't measure the turkey or ham in the recipes, I
usually just add what I have which is usually more than the recipe calls
for. Here are both of my recipes.
Abby in Atlanta
7 oz. cooked spaghetti
1/2 cup butter
fresh sliced mushrooms
2 Tbs. flour
2 cups chicken broth
cup half and half
salt and pepper to taste
3 Tbs. dry sherry or
2 Tbs. chopped fresh parsley
3 cups cooked turkey, cut into
bit sized pieces
1 cup grated Parmesan cheese
Melt butter in
large pan and cook mushrooms until just tender. Add flour and, while
stirring slowly, stir in chicken broth. Cook over medium heat while
stirring until mixture starts to thicken. Remove from heat and add half
and half, (can substitute milk) sherry, parsley and salt and pepper to
taste. Add turkey and cooked spaghetti and mix well. Pour mixture into
an ungreased 13 x 9 inch baking dish and sprinkle with grated Parmesan
cheese. Bake in preheated 350 degree oven for 35 to 40 minutes.
Chicken Pot Pie
2 cups chicken broth
cup cream or milk
Salt and Pepper
4 cups cooked chicken
3/4 cup carrots (cooked)
1-2 cups cooked potatoes, cubed
3/4 cup celery
1/2 cup onion, chopped
8 Tbs. butter
1 pie crust for 9 inch pie
Preheat oven to 425 degrees
Cut up chicken into cubes and place in a large mixing bowl. Place
carrots in sandwich baggie and cook in microwave for a few minutes until
tender. Then place in bowl with chicken, peas, and potatoes.
small amount of butter in med frying pan and add onions and celery. Cook
until translucent. About 5 minutes or so. Remove from pan and add to
bowl with cooked chicken mixture..
Melt butter and add flour and
stir until smooth. Add chicken broth and cream and cook for about 5 min
until slightly thick also season with salt and pepper.
over the chicken mixture. Stir and mix well then pour into a casserole
dish or deep pie dish. Put pie crust over the top and crimp edges. Cut
holes in the crust to vent steam. Bake at 425 degrees F for 30 minutes
or until crust is brown.
Here to Print Abby's Leftover Turkey Recipes
Abby's Leftover Ham
Here is a recipe for the left over
Scalloped Potatoes and Ham
This is a comfort food.
Can be doubled easily.
1 stick butter
1/2 cup flour
1/2 tsp. pepper
3 cups milk
3 cups cooked ham
large green pepper, chopped*
1&1/2 cup shredded cheddar cheese
cups potatoes, pared and sliced
Melt butter in large saucepan
over medium heat; blend in flour, salt, and pepper. Cook stirring
constantly, for about 1 minute. Remove from heat; gradually stir in
milk. Return to heat; cook until thickened and bubbly. Add cheese and
stir until melted. Mix remaining ingredients in a large bowl. Pour
cheese sauce over mixture in bowl and stir, then move into a 9 X
13-inch-baking dishes. Cover with foil and bake at 350º for 30 minutes.
Uncover and continue to bake for 1 hour, or until potatoes are done and
sauce is thickened slightly. Let stand for 10 minutes before serving.
* I don’t use the green pepper
print this recipe
Pasta with Peas and Ham
1/4 cup fresh lemon juice
1/4 tsp. black pepper
extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided
1/2 lb. farfalle (bowtie) pasta
1 cup frozen peas
cooked 1/4 inch diced ham
In a bowl or a jar with a sealing lid,
combine lemon juice, pepper, olive oil, half the cheese, and a pinch of
salt. Cover and shake well; set aside.
Bring about 4 quarts water
to a boil on high heat. Add 1 Tbs. salt to water. Add pasta and set
timer for 2 minutes less than package directions. When timer sounds, add
peas and ham to boiling pasta and set timer for 2 more minutes.
Strain all together, draining well. Place in a bowl. Add lemon juice and
oil dressing. Mix well and top with remaining Parmesan cheese.
Here to Print Abby's Leftover Ham Recipes
Leftover Ham Spread
1-1/2 c. finely ground cooked ham (not packed
1/4 c. mayonnaise
3 tbsp. undrained sweet pickle relish
tsp. bottled white horseradish
1 tsp. Worcestershire sauce
1 tsp. lemon juice
Mix all ingredients thoroughly.
Keep in tightly sealed container and refrigerate. Serve with crackers
(Ritz the best) or spread on small party-slice bread.
Click Here to Print this Recipe
Spaghetti and Ham Salad
1 (8 oz.) pkg. spaghetti (break into lengths)
1 small can chopped
1 c. shredded lettuce
1/2 c. shredded Cheddar cheese
small sweet pickles, chopped
or 3 Tbsp. sweet pickle relish
chopped green peppers
1/2 c. chopped radishes
1/2 c. chopped
1/4 c. chopped carrots
2/3 c. mayonnaise
1 1/2 Tbsp. lemon juice
1 1/2 tsp. salt
2 Tbsp. sugar
Cook spaghetti according to package
directions. Drain. Rinse with cold water; drain and set aside. Combine
chicken, lettuce, Cheddar cheese, sweet pickles, green peppers,
radishes, celery and carrots, mixing well. Stir in spaghetti. Combine
mayonnaise, mustard, lemon juice, salt, pepper and sugar; stir well.
Pour over spaghetti mixture and toss to coat. Chill.
lettuce last to prevent wilting.
Click Here to
Print this Recipe
Leftover Ham and Baked Beans
1 pound dried navy beans
ounces slab bacon, diced
1 large onion, chopped
1 green bell
pepper, cut in 1/4-inch dice
1 red bell pepper, cut in 1/4-inch dice
1 can (28 ounces) plum tomatoes, chopped, with their juices
honey-baked ham, in 1/4-inch dice
1 smoked pork chop, in 1/4-inch
1 cup ketchup
3/4 cup packed dark brown sugar
1/4 cup dark molasses
1 tablespoon Worcestershire sauce
teaspoon dry mustard
Salt to taste
Wash beans and soak
overnight in enough cold water to cover by 2 inches. Drain, rinse and
drain again. Place in large, heavy pot; add water to cover by 2 inches.
Bring to boil, reduce heat and simmer until beans are tender but not
mushy, about 45 minutes. While cooking, skim off any foam that rises to
the top. Drain beans and set aside. Cook bacon over low heat until fat
is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a
slotted spoon and set aside. Saute onion in bacon fat until wilted. Add
bell peppers and stir-fry for five minutes. Place all ingredients except
salt in crock pot and cook for 6 hrs. Add salt to taste.
Makes 6 to 8
Click Here to Print this Recipe
Mary J's Leftover
Leftover Turkey Dressing Casserole
2 - 3 c. turkey
Buttered bread or cracker crumbs
Dice turkey. Fill 9 x 13 inch buttered pan 1/2 full with leftover
dressing or a package of dressing made according to directions. Spread
1/2 of gravy over dressing. Sprinkle with all of diced turkey. Top with
rest of gravy and sprinkle with buttered bread or cracker crumbs. GRAVY:
If you haven't any leftover gravy make with 3 cups chicken broth
thickened with flour and boiled until gravy consistency. Bake at 350
degrees for 1 hour.
Makes 6 servings
Leftover Turkey Pot Pie
1 c. flour
3 tsp. butter or margarine
2 c. diced turkey
frozen mixed vegetables
1 can whole kernel corn
1 can tiny English
1 can mushroom soup or cream of chicken soup
1 sm. can potato
1 sm. can mushrooms (optional)
To make the batter for
the pie, melt the butter or margarine in a large, flat pan sometimes
used for sheet cakes. Mix together the flour and milk. Mixture will be
lumpy, but this is normal. Pour mixture into pan on top of butter; set
aside. Next cook 1 package of frozen mixed vegetables. Add 2 cups of
diced turkey, can of soup, can of corn, English peas and small can of
potato sticks. Mushrooms are optional, but tasty! Stir together and pour
mixture onto batter. Put the majority of the mixture in the middle
because it will even out as it cooks and the crust bakes around it. Cook
at 350-375 degrees for about 30 minutes.
Click Here to
Print both of Mary J's Turkey Recipe
Leftover Turkey Cranberry Salad
chicken or tuna (may use leftover cooked turkey or chicken)
cooked eggs, chopped
1 c. celery, diced
1/2 c. stuffed green
1 tbsp. minced onion, can be dry but use less
Salt and pepper to taste
3 oz. pkg. raspberry Jell-O
Mayonnaise, to moisten
2 c. cran-raspberry juice
Dissolve Jell-O in HOT cranberry juice. Mix remaining ingredients and
press into 8 x 10 pan. When Jell-O thickens, pour over salad. Chill until
firm. To serve, cut into squares and serve on lettuce.
Click to Print this Recipe
Leftover Turkey Vegetable Soup
cans (14 ½ oz each) fat-free Chicken Broth
1/2 tsp Dried Thyme
1/4 tsp Garlic Powder
2 cups Frozen Corn
(about 10 oz) Frozen Cut Green Beans
1 can Chopped Tomatoes
Cooked Turkey, Cubed
In saucepan mix broth, thyme, garlic powder,
corn, green beans, and tomatoes. Heat to a boil over medium-high heat.
Cover and cook over low heat 5 minutes or until vegetables are tender.
Add turkey and heat through.
Click to Print this
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