Tag Archives: Turkey

Cheryl’s Cuisine: November 2018

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Thanksgiving-Clip-Art

By Cheryl Radkiewicz

My husband and I only eat turkey once a year. On Thanksgiving. Because it’s a tradition.  We love the dressing, gravy, sides, etc. but dislike the white meat of the bird.

So the evening after Thanksgiving, we invite my family up so they can “put a dent” in the white meat. After that I’m always looking for new ideas to use the white meat in various dishes so it doesn’t taste so dry and bland.

I’ve finally found some solutions to my problem. These recipes are quick, easy, not the least “bland,” and are great with any type of leftover turkey.  So, enjoy!

Texas Turkey:

1-16 oz. pkg. medium-wide egg noodles
1 medium onion, chopped
2 Tbsp. butter
3-4 cups cooked cubed turkey (or chicken)
3-4 oz. cans green chili peppers, cut in strips
3-10 1/2 oz. cans cream of chicken soup, undiluted
2-3 cups grated sharp Cheddar cheese
Seasoned salt and pepper, to taste

Prepare noodles according to package directions and drain.  Saute’ onion in butter until lightly browned. Spread 1/2 of noodles in buttered 4 quart casserole; add 1/2 turkey; sprinkle lightly with salt and pepper.  

Add, in order, 1/2 of onion, chilies, cheese and soup; repeat with remaining ingredients. Bake at 350 degrees for 45 minutes. May be prepared in advance.  Yield: 12 servings.

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Vermont Turkey:

1/4 cup butter
1/4 cup flour
1 cup light cream
1/2 cup sherry
1 tsp. salt
1/2 tsp. basil
2 cups  Vermont sharp Cheddar cheese, divided
Sliced turkey
6 baked puff pastry squares

Melt butter in saucepan, add flour and stir to combine.  Stir in cream, sherry, salt and basil and cook over low heat, stirring, until thick. Stir in 1 cup Cheddar cheese until melted.

Split baked puff pastry squares and layer on sliced turkey, cream sauce  and 1/6 of the grated Cheddar cheese. Heat under a broiler to melt cheese.  Cover with top of puff pastry and serve immediately. Serves 6.

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Hot Turkey Salad:

4 cups cubed cooked turkey
4 stalks celery, diced
2 cups shredded cheddar cheese
1 can sliced ripe olives, drained
1 cup mayonnaise
1/4 cup milk
Pepper, to taste
Dash onion powder
2 cups crushed potato chips

In saucepan,  combine turkey, celery, cheese, olives, mayonnaise, milk, pepper and onion powder.  Cook and stir over low heat until heated through. Stir in potato chips. Note: This can be served over puff pastry shells or toasted English muffins.  Serves 6.

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Pot Luck Turkey:

1 can (14 1/2 oz.) chicken broth
1 can ( 10 3/4 oz.) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup butter, melted
1- 14 oz. pkg. seasoned stuffing croutons
4 cups shredded cooked chicken

In a large bowl, combine broth, soup, sour cream and butter.  Stir in croutons and chicken. Transfer to a greased or sprayed 13x9x2″ baking dish.  Bake, uncovered, in 375 degree oven to 25-30 minutes. Serves 8.

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Turkey Patties:

2 cups cooked, finely diced turkey
2 eggs, slightly beaten, divided
1 Tbsp. half and half or cream
Plain bread crumbs
Dried tarragon, crushed
2 Tbsp. flour
2 Tbsp. butter
1 cup milk
Salt and pepper, to taste

Beat one egg and add half and half and mix with chopped chicken.  Mix together dried bread crumbs with tarragon. Make patties and pat with bread crumbs.  Then dip patties into other beaten egg and back into bread crumbs. Fry patties in butter in skillet. Fry slowly.  Set aside.

Meanwhile, make a white sauce by melting butter, adding flour, stirring to blend well. Don’t allow flour to brown.  Add milk slowly, add seasonings. Cook slowly until correct consistency. Place sauce over hot patties and serve.

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Cream Cheese Turkey Bites:

8 oz. cream cheese, softened
1/2 tsp. fresh lemon juice
1/4 tsp. onion powder
Dash dried oregano
1 cup finely chopped cooked turkey
1/3 cup finely chopped celery
1- 2oz. jar chopped pimiento, drained
2-8 oz. cans crescent dinner rolls
1 egg, beaten

Combine cream cheese, lemon juice, onion powder, oregano, turkey, celery and pimiento.  Separate dough into rectangles; seal perforations. Spread with turkey mixture, leaving 1/2″ space on one long edge.  

Roll each from long edge to enclose filling; seal edges and brush with egg. Cut each roll into 4 pieces. Place seam side down on lightly greased baking sheet.  Bake at 375 degrees for 15-20 minutes or until golden.

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Whether you’re serving turkey or not, enjoy the the beginning of a long, event-filled holiday season.  Best wishes from our house to yours!

Cheryl’s Cuisine : Tried and True Summer Recipes

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By Cheryl Radkiewicz

Finally it’s summertime and the living is easy.  I’ve been perusing through some of my favorite “can’t wait to prepare” summer dishes and have some winners.  These are all tried and true and are big hits at family parties. I hope you enjoy them.

El Paso Dip:

2 medium tomatoes, chopped

1 (4 oz.) can green chilies, chopped

1 (3 1/2 oz.) can pitted black olives, drained and chopped

3 to 4 green onions, chopped

2 Tbsp. oil

1 Tbsp. vinegar

Salt and pepper

Tabasco or hot sauce, to taste

Mix tomatoes, chilies, olives, onions, oil and vinegar.  Add salt, pepper and Tabasco or hot sauce, to taste.  Marinate in refrigerator for approximately one hour.  Stir before serving.  Great with tortilla chips.  Makes one cup.

*****

Along with summer comes fresh lettuce, tomatoes and cucumbers, and that means one thing—salad time.  Here is my favorite, easy-to-make bleu cheese dressing recipe.

Bleu Cheese Dressing:

3/4 cup sour cream

1 1/3 cup mayonnaise

1/2 tsp. dry mustard

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/3 tsp. garlic powder

1 tsp. Worcestershire sauce

4 oz. Danish bleu cheese

Mix sour cream, mayonnaise and seasonings.  Fold in bleu cheese.  Refrigerate for one week.  Makes two cups.

*****

Every year my husband plants pots of Swiss chard.  I find this to be a great side dish that is so fresh. However, there are times when we just eat a bowl of this.

Swiss Chard Delight:

1 large bunch fresh Swiss chard

1 clove garlic, sliced

2 Tbsp. olive oil

2 Tbsp. water

Pinch of dried crushed red pepper

1 Tbsp. butter

Pinch of salt

Roughly chop Swiss chard into inch-wide strips.  Thoroughly rinse chard leaves in colander.  Remove toughest third of the stalk and discard.  In a saute’ pan over medium heat, add olive oil, garlic and crushed red pepper.  Saute’ for about one minute. Add chopped chard leaves and cover.  Check after about five minutes.  If it looks dry, add a couple tablespoons of water. Flip leaves over in the pan and cover again.  After another five minutes, remove a piece and taste it.  Add salt and butter.

*****

This one is heavenly with lots of French bread to soak up all the sauce.

BBQ Shrimp:

Seasoning:

1 tsp. salt

1/8 tsp. oregano

1/4 tsp. garlic powder

2 1/4 tsp. coarsely ground black pepper

1/8 tsp. onion powder

1/16 tsp. white pepper

1/8 tsp. paprika

1/16 tsp. cayenne pepper

1/8 tsp. dried thyme

1/2 tsp. dried rosemary

Shrimp:

1 stick butter

2 lb. large shrimp (shell on)

1 Tbsp. minced fresh garlic

4 oz. (1/2 cup) beer

1/4 cup Worcestershire sauce

French bread

Note: I usually decrease the amount of black pepper and only use a sprinkle of cayenne.

Mix all seasonings together and set aside. For shrimp:  Heat butter in large skillet over moderate heat until foam subsides.  Add shrimp, garlic, seasonings, beer and Worcestershire sauce and simmer, stirring occasionally, for five minutes. Soak up juice with French bread.  Serves four to six people as a main course and about eight as an appetizer.

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This is probably the best steak marinade I have ever tasted.  Keeps for a month or more in your refrigerator in a tightly sealed jar.  Give it a try.

Fred Pabst Steak Marinade:

6 tsp. unseasoned meat tenderizer (Adolph’s)

3 Tbsp. sugar

6 Tbsp. dry sherry

6 Tbsp. soy sauce

3 Tbsp. honey

3 tsp. salt (or less)

3 tsp. Accent (Eliminate if you can’t tolerate MSG)

Mix all ingredients in a large jar and shake.  Make sure sherry is at room temperature. Before using stir or shake well. Tender cuts of beef need be marinated for only about 30 minutes.  Thicker, less tender cuts should marinate for about an hour, and meat should be pierced with a fork every couple of inches.  Great for broiling, but fabulous for grilling.  Baste at least once to several times for thick cuts.  Be sure to brush on some additional marinade before serving.

*****

I couldn’t believe ground turkey could taste so good until I had this recipe. With everyone becoming more health-conscious, you won’t even miss the ground beef.

Turkey Barbecue Sandwiches

2 1/4 lbs. ground turkey

2 1/2 cups chopped onion

1 cup chopped green pepper

1-14 oz. bottle ketchup

1/4 cup brown sugar

1/4 cup lemon juice

1/4 cup vinegar

1/4 cup water

1 tsp. pepper

1 tsp. Worcestershire sauce

1/2 tsp. mustard

Brown meat, onion, pepper, and drain well.  Combine with remaining ingredients.  Place in Dutch oven or pan.  Bake in oven at 325 degrees for one hour. Recipe freezes well. Serve on rolls.

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I have copper molds hanging on my kitchen wall, and I just love all the shapes and sizes. They come in handy when I make this refreshing dessert.

Lemon Pineapple Jell-O Mold:

1 small box lemon Jell-O

1 cup boiling water

1 (9 oz.) container Cool Whip, thawed

1 medium can crushed pineapple, drained

Maraschino cherries for decoration

Dissolve jello with boiling water and refrigerate.  When just beginning to set, remove from refridgerator and beat with beaters. Add Cool Whip and beat on low or medium speed until well mixed.  Fold in pineapple.  Put in mold or square baking dish and refrigerate.  Decorate with maraschino cherries.