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December 30, 2013  | Everyday Recipes
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December 30, 2013  |  Messages and Recipes


Everyday Recipes from Our Recipe Family.
Recipes wi
ll 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.
Just thought I'd share.
Anita in Camarillo


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Abby's Leftover Turkey Recipes
No one 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

Turkey Tetrazzini

7 oz. cooked spaghetti
1/2 cup butter
2 cups fresh sliced mushrooms
2 Tbs. flour
2 cups chicken broth
3/4 cup half and half
salt and pepper to taste
3 Tbs. dry sherry or wine
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.
Abby in Atlanta

Chicken Pot Pie (or Turkey)

2 cups chicken broth
1 cup cream or milk
Salt and Pepper
4 cups cooked chicken
3/4 cup peas
3/4 cup carrots (cooked)
1-2 cups cooked potatoes, cubed
3/4 cup celery
1/2 cup onion, chopped
8 Tbs. butter
8 Tbs. flour
1 pie crust for 9 inch pie

Preheat oven to 425 degrees F.
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.

Melt 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.
Pour sauce 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.
Abby in Atlanta
Click Here to Print Abby's Leftover Turkey Recipes


Abby's Leftover Ham Recipes
Here is a recipe for the left over Ham.

Scalloped Potatoes and Ham
This is a comfort food. Can be doubled easily.

1 stick butter
1/2 cup flour
2 tsp. salt
1/2 tsp. pepper
3 cups milk
3 cups cooked ham
1 large green pepper, chopped*
1&1/2 cup shredded cheddar cheese
5 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
Abby in Atlanta
Click to print this recipe

Pasta with Peas and Ham

1/4 cup fresh lemon juice
1/4 tsp. black pepper
1/3 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided
Salt
1/2 lb. farfalle (bowtie) pasta
1 cup frozen peas
3/4 cup 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.
Abby in Atlanta
Click Here to Print Abby's Leftover Ham Recipes


Leftover Ham Spread

1-1/2 c. finely ground cooked ham (not packed down)
1/4 c. mayonnaise
3 tbsp. undrained sweet pickle relish
1 tsp. bottled white horseradish
1 tsp. Worcestershire sauce
1 tsp. mustard
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.
Makes 4 Servings
Lisa
Click Here to Print this Recipe


Spaghetti and Ham Salad

1 (8 oz.) pkg. spaghetti (break into lengths)
1 small can chopped ham
1 c. shredded lettuce
1/2 c. shredded Cheddar cheese
3 small sweet pickles, chopped
or 3 Tbsp. sweet pickle relish
1/2 c. chopped green peppers
1/2 c. chopped radishes
1/2 c. chopped celery
1/4 c. chopped carrots
2/3 c. mayonnaise
1 Tbsp. prepared mustard
1 1/2 Tbsp. lemon juice
1 1/2 tsp. salt
1/2 tsp. pepper
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.
Tip: Shred lettuce last to prevent wilting.
Lisa
Click Here to Print this Recipe


Leftover Ham and Baked Beans Recipe

1 pound dried navy beans
6 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
1/2 pound honey-baked ham, in 1/4-inch dice
1 smoked pork chop, in 1/4-inch dice
1 cup ketchup
3/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup dark molasses
1 tablespoon Worcestershire sauce
1 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 servings
Lisa
Click Here to Print this Recipe 


Curves


Leftover Turkey Recipes

Mary J's Leftover Turkey Recipes
Leftover Turkey Dressing Casserole

2 - 3 c. turkey
Leftover dressing
Gravy
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
Mary J


Leftover Turkey Pot Pie

1 c. flour
1 c. milk
3 tsp. butter or margarine
2 c. diced turkey
1 pkg. frozen mixed vegetables
1 can whole kernel corn
1 can tiny English peas
1 can mushroom soup or cream of chicken soup
1 sm. can potato sticks
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.
6 Servings
Mary J
Click Here to Print both of Mary J's Turkey Recipe


 


Sue's Leftover Turkey Recipes

Leftover Turkey Cranberry Salad

1 can chicken or tuna (may use leftover cooked turkey or chicken)
2 hard cooked eggs, chopped
1 c. celery, diced
1/2 c. stuffed green olives, sliced
1 tbsp. minced onion, can be dry but use less
1/2 c. cashews
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.
Makes 4 servings
Sue
Click to Print this Recipe


Leftover Turkey Vegetable Soup

3 cans (14 ½ oz each) fat-free Chicken Broth
1/2 tsp Dried Thyme Leaves, Crushed
1/4 tsp Garlic Powder
2 cups Frozen Corn
1 Pkg (about 10 oz) Frozen Cut Green Beans
1 can Chopped Tomatoes
2 Cups 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.
Serves 6.
Sue 
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Nancy Rogers


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Lubbock, Texas 79416


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