Don't Waste Those Leftover Thanksgiving Goodies
These recipes offer a variety of ways to keep Thanksgiving leftovers from going to waste.
Sometimes life blesses you with treasured memories of Thanksgiving in a grandparent's home with a fire glowing in the fireplace, faux turkeys on the table that thrill you as a child, sparking crystal, recipes that have been passed down for generations and most importantly, the company of relatives who care about you.
If this sounds too good to be true, it isn't.
I feel fortunate to have grown up and experienced many Thanksgivings and Christmases in my late great-grandmother's home in Winchester, KY, or my late grandmother's home in Ashland, KY.
Today, things have changed a great deal. I'll be heading to Lexington, KY, for Thanksgiving, and the biggest treat will be taking my son to see my mother. We may wind up having our holiday meal in a hotel, but I realize the most important thing is that we will be together.
It is a pleasure to share recipes from my family and friends that are useful and were designed to curb the waste of food following Thanksgiving feasts.
Hot Turkey Salad
2 cups turkey or chicken, chopped
1 cup diced celery
1/2 cup sliced almonds
2 teaspoons grated onion
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup grated cheese
1 cup potato chips
Mix all except cheese and chips. Bake at 350 degrees for 35 minutes in regular oven. Sprinkle cheese and chips over top and bake until bubbly.
You can also choose to microwave your dish. Keep in mind that microwaves vary, so you may need to experiment for time. I set the power level at bake for 20 minutes, turing dish four times.
The late Pat Parke, Ashland, KY
Chicken or Turkey Supreme (serves six)
4 cups chopped, cooked chicken or turkey
1 small box Uncle Ben's Original Rice, cooked in one can chicken broth
1 small can mushrooms
1 can mushroom soup
1 large jar pimentos
1 medium chopped onion
1/2 cup mayonnaise
1 16-ounce can French green beans
1 can sliced water chestnuts
shredded sharp cheese or Velveeta cheese
Place all ingredients except cheese in large casserole dish or two small dishes. Put shredded sharp cheese or Velveeta cheese over the top. Bake at 350 degrees for 30 to 35 minutes.
It's delicious and may serve more than six people, depending on how many other things you serve with it.
(Aunt) Marianne Matthews, Lexington, KY
2 cups cooked squash
1 cup Ritz cracker crumbs
1 cup sharp cheddar cheese, grated
1 onion, chopped
1/2 cup mayonnaise
1/2 stick margarine
1 tablespoon sugar
salt and pepper
Mix all and bake in regular oven on 300 degrees for 45 minutes
The late Stella Mae Snowden, Winchester, KY (great-grandmother)
Mom's Corn Pudding, 1978
2 cups corn
2 cups cream
2 tablespoons butter
1 tablespoon flour
4 tablespoons sugar
1 teaspoon salt
Mix all ingredients in a buttered casserole dish and bake in regular oven, 325 degrees, for one hour.
The late Stella Mae Snowden
Turketty (may be used with chicken)
1 1/4 cup spaghetti, broken into 2-inch pieces
1 1/2 cup diced chicken or turkey
1/4 cup diced pimento
1/4 cup chopped green pepper
1/2 small onion, chopped
1 can cream mushroom soup, undiluted
1/2 cup chicken or turkey broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cup grated sharp cheese
Cook spaghetti noodles, place turkey or chicken, pimento, green pepper and onion in casserole dish. Pour in soup and turkey broth, add salt and pepper, 1 1/4 cup grated cheese and spaghetti. Toss lightly until well mixed, sprinkle 1/2 cup remaining cheese on top. Chill, then bake in pre-heated oven, 350 degrees, for 45 minutes.
The late Elizabeth Snowden Redmon (grandmother)