Left Over Recipes

Free Recipe Jenni s Favorite Turkey Soup

Recipe Type: L Recipes

Recipe Preparation: cook

Cooking Ingredients for Jenni s Favorite Turkey Soup Recipe

1 Turkey carcass; 10 pound
-turkey
2-1/2 qt Water
1 tb Salt
1/8 ts Pepper
1 c Converted rice
3 lg Carrots; peeled and sliced
9 oz Peas
1/8 ts Thyme
1 sm Bay leaf
2 c Tomatoes

Jenni s Favorite Turkey Soup Preparation

Break up turkey into large Dutch oven, add water, salt and pepper, simmer for 1 1/2 hours. Remove bones. In skillet with no oil, brown rice until golden and add to soup. Also add carrots, thyme and bay leaf simmer for 15 minutes. Add tomatoes and peas, cook another 15 minutes or until carrots are cooked. Remove bay leaf and serve. Recipe by: Pillsbury Classics Posted to TNT – Prodigy”s Recipe Exchange Newsletter by LauraG on Dec 15, 1997

Free Recipe Potato-Meat Patties

Recipe Type: L Recipes

Recipe Preparation: cook

Cooking Ingredients for Potato-Meat Patties Recipe

2 c Leftover mashed potatoes
- seasoned
1 c Leftover meat
- finely chopped
2 tb Onion; finely chopped
2 Egg yolks
2 tb Milk
1/8 ts Pepper
2 tb Oil

Potato-Meat Patties Preparation

Mix potatoes, meat, onion, egg yolks, milk, and pepper. Shape into 6 patties, using about 1/2 cup potato mixture for each. Heat fat in frypan over moderate heat. Cook patties until lightly browned on one side; turn and brown the other side. Serve hot. Calories per serving: About 175 Source: FOOD – by U.S. Department of Agriculture Typed for you by Karen Mintzias usdafood

Cooking Temperature:

Recipe Serves: 6

Free Recipe Toasted Christmas Lunch Sandwiches

Recipe Type: L Recipes

Recipe Preparation:

Cooking Ingredients for Toasted Christmas Lunch Sandwiches Recipe

4 oz Stuffing.
1-1/2 oz Butter, softened.
8 sl Bread, crusts removed.
6 oz Turkey, cooked,
-thinly sliced.]
2 tb Cranberry sauce.
1/4 ts Salt.
Pepper.

Toasted Christmas Lunch Sandwiches Preparation

Mix together the stuffing and butter and spread over the 8 slices of bread. Divide the turkey between 4 slices of bread, spread each with 1/4 tablespoom of cranberry sauce and sprinkle with a little pepper and salt. Top each with the second slice of bread. Toast both sides under a hot grill untill golden brown. from WOMEN AND HOME [but not mine!] typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #3 by Rfm on Jan 11, 99

Free Recipe Turkey Barbecue on Buns

Recipe Type: L Recipes

Recipe Preparation: cook

Cooking Ingredients for Turkey Barbecue on Buns Recipe

1/2 ts Olive oil
1/2 c Celery, sliced
1/2 c Onions, chopped
1/2 c Red and green bell peppers,
-chopped
2 c Turkey light meat, skinless,
-cooked and cubed
1 c Ketchup
3 tb White vinegar
2 tb Brown sugar, packed
1/2 ts Dry mustard
8 Whole hamburger buns

Turkey Barbecue on Buns Preparation

In a skillet, heat oil over medium heat. Add celery, onions, and bell peppers. Cook until lightly browned. Add turkey, ketchup, vinegar, brown sugar, and mustard. Reduce heat to low and simmer 15 minutes. Spoon turkey barbecue on the bottom halves of the buns. Cover with top halves and serve. Per serving: 224 Calories; 3g Fat (13% calories from fat); 14g Protein; 35g Carbohydrate; 24mg Cholesterol; 630mg Sodium Serving Ideas : Serve with green beans & potato salad. Recipe by: The Butterball® Turkey Cookbook Posted to TNT – Prodigy”s Recipe Exchange Newsletter by [email protected] (Anita A. Matejka) on Mar 9, 1997.

Free Recipe Turkey Corn-Muffin-Wiches

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Turkey Corn-Muffin-Wiches Recipe

17 oz Corn muffin mix
4 Whole egg whites, slightly
-beaten
2/3 c Skim milk
4 c Turkey light meat, skinless,
-cooked and cubed
1 c Onions, chopped
1 c Red and green bell peppers,
-chopped
1/2 ts Sage

Turkey Corn-Muffin-Wiches Preparation

Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside. Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes. Per serving: 199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g Carbohydrate; 26mg Cholesterol; 318mg Sodium Serving Ideas : Serve warm or cold. NOTES : These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes. Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by [email protected] (Anita A. Matejka) on Mar 19, 1997

Free Recipe Turkey Muffin-Wiches

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Turkey Muffin-Wiches Recipe

4 c Low-fat baking mix
4 Whole egg whites, slightly
-beaten
2/3 c Skim milk
4 c Turkey light meat, skinless,
-cooked and cubed
1 c Fat-free cheddar cheese,
-grated

Turkey Muffin-Wiches Preparation

Preheat oven to 375. Prepare 16 muffin pans with cooking spray; set aside. In a mixing bowl, combine baking mix, egg whites, and milk. Stir until moistened. Add turkey and cheese. Spoon batter into prepared pans. Bake 20 minutes. Cool 5 minutes. Per serving: 207 Calories; 1g Fat (5% calories from fat); 14g Protein; 41g Carbohydrate; 24mg Cholesterol; 567mg Sodium Serving Ideas : Serve warm or cold. NOTES : These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes. Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by [email protected] (Anita A. Matejka) on Mar 19, 1997

Free Recipe Zesty Turkey and Rice 2

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Zesty Turkey and Rice 2 Recipe

2 c Chicken broth
1 ts Basil
1/4 ts Garlic powder
1/4 ts Hot pepper sauce
14-1/2 oz Stewed tomatoes
2 c Long-grain white rice,
-cooked
1 c Frozen green peas, thawed
2 c Turkey light meat, skinless,
-cooked and cubed

Zesty Turkey and Rice 2 Preparation

In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed. Per serving: 513 Calories; 4g Fat (7% calories from fat); 30g Protein; 88g Carbohydrate; 50mg Cholesterol; 1166mg Sodium Recipe by: Kraft Creative Kitchens Posted to TNT – Prodigy”s Recipe Exchange Newsletter by [email protected] (Anita A. Matejka) on Mar 5, 1997.

Free Recipe Leftover Lentil Spread

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Leftover Lentil Spread Recipe

1 tb Butter or oil.
1 sm Onion, chopped.
1 Garlic clove, crushed.
4 Cardamon pods, bruised.
1 sm Cinnamon stick, 2.5cm
1 ts Cumin, ground.
1 c Lentils, brown.
1-1/2 c Boiling water, or
-vegetable water, or
-stock.]
Salt
Black pepper, freshly ground

Leftover Lentil Spread Preparation

Heat the butter or oil and cook the onion and garlic gently until soft. Add spices and stir 2 minutes, then add lentils [and water/stock, if using uncooked lentils] For uncooked, bring to the boil and simmer 25-30 minutes or until lentils are soft. Remove cardamon and cinnamon and cook uncovered until liquid has evaporated. Mash lentils, adjust seasoning. cool and store in a covered container. Will keep about 10 days in the refrigerator. Makes about 2 cups. from KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #3 by Rfm on Jan 11, 99

Free Recipe Leftover Lifts

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Leftover Lifts Recipe

Meatloaf
Roast
Zucchini

Leftover Lifts Preparation

Meatloaf: Dice leftover meatloaf into tiny cubes, add cooked elbow macaroni and stir in spaghetti sauce. Roast: Cut up pieces of roast beef and boiled potatoes and simmer them together in a small amount of water. Add half-and-half cream and thicken the mixture with flour. Serve over biscuits. Zucchini: Beat an egg with milk, salt and pepper then add enough flour to make a batter. Dip slices of fresh squash into the batter and deep-fry them. Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17, 1998

Free Recipe Icebox Macaroni Salad

Recipe Type: L Recipes

Recipe Preparation: cook

Cooking Ingredients for Icebox Macaroni Salad Recipe

2 c Elbow macaroni, uncooked
1 tb White vinegar
1 tb Olive oil
1/2 c Onions, chopped
1/2 c Bell peppers, chopped
1/2 ts Salt
1/4 ts Black pepper
1 c Fat-free cheddar cheese,
-shredded
1/2 c Fat-free mayonnaise
2 c Frozen green peas, thawed
1 c Turkey light meat, skinless,
-cooked and cubed
1 c Celery, diced

Icebox Macaroni Salad Preparation

Cook macaroni according to package directions. Do not chill. While still hot drizzle with oil and vinegar. Add onions, bell peppers, salt, black pepper, cheese, and mayonnaise. Mix well. Gently mix in peas, turkey, and celery. Chill thoroughly. Per serving: 196 Calories; 3g Fat (13% calories from fat); 12g Protein; 31g Carbohydrate; 12mg Cholesterol; 427mg Sodium Serving Ideas : Serve with salad greens and sliced French bread. Recipe by: Creamettes Macaroni Posted to Digest eat-lf.v097.n082 by [email protected] (Anita A. Matejka) on Mar 26, 1997