Issue 43

December 2, 2003

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I know it's a little late but this week is devoted to leftover Turkey recipes and how to store your leftovers.

As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do.  recipeden@recipeden.com

Household Tips

FOR PRINTABLE RECIPE CLICK HERE

Sweet Potato Biscuits

Recipe By :Martha Stewart's Every Day Food (November 2003)
Serving Size : 8
Categories : Quick Breads

--- Sweet Potato Puree
3 large sweet potatoes -- cut into 2" pieces

--- Biscuits
1 3/4 cups all-purpose flour
2 tablespoons brown sugar, packed
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter
3/4 cup sweet potato puree
1/3 cup 1% buttermilk
1 tablespoon butter, lite -- for brushing tops

In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain, puree in food processor, with flavorings (see notes), if desired; season with coarse salt and ground pepper. (makes enough for 4 recipes)

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not over-mix).

Turn dough out onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. If dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Preheat oven to 425F, with rack positioned on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with 1/2 tablespoon butter. Bake until golden, rotating once, 20 to 24 minutes.
FOR PRINTABLE RECIPE CLICK HERE

LEFTOVER TURKEY AND VEGETABLES

1/2 lb. mushrooms, sliced
1 eggplant, diced
1 zucchini, diced
1 onion, thinly sliced
2 cloves garlic, minced
2 cups tomato, diced and seeded
salt and pepper to taste
1 1/2 tsp. oregano
3 cups cooked turkey (or chicken), cubed

Spray pan with Pam. Combine all ingredients except turkey. Cover and simmer 10 minutes, stirring frequently. Stir in cubed turkey. Cook and stir uncovered until most of the liquid has evaporated.
FOR PRINTABLE RECIPE CLICK HERE

TURKEY A LA KING

1 cup jasmine or long-grain rice
1 tsp. light margarine
1/2 pound mushrooms, sliced
1/4 cup green bell pepper, diced
2 cups chicken broth
5 oz. can fat-free evaporated milk (2/3 cup)
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup all-purpose flour
1/3 cup water
2 cups cooked turkey (or chicken), cubed
7 oz. jar pimentos, drained and chopped
2 tbsp. dry sherry (optional)
2 or 3 drops red hot pepper sauce
1 tbsp. snipped fresh parsley

Cook rice using package directions, omitting salt and margarine.
Meantime, in a large, heavy saucepan over medium-high heat, melt margarine. Reduce heat to medium-low and sauté mushrooms and bell pepper for 2 to 3 minutes, stirring occasionally. Whisk in broth, milk, salt and pepper.
In a small bowl, whisk together flour and water.
Whisk into mushroom mixture. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook until thickened, stirring occasionally.
Stir in turkey and pimentos. Heat thoroughly. Stir in sherry and hot pepper sauce. To serve, spoon turkey mixture over rice and sprinkle with parsley.
FOR PRINTABLE RECIPE CLICK HERE

TURKEY AND FUSILLI BAKE

3 cups cooked turkey, cubed
10 oz. fusilli pasta
4 cups canned tomatoes
2 1/2 tbsp. tomato paste
1/4 cup EACH chopped onions and sliced mushrooms
1 tbsp. sugar
2 tsp. dried marjoram leaves
1 tsp. dried oregano
6 cloves garlic, minced
1/2 tsp. pepper
1 cup turkey or chicken stock
1 tbsp. cornstarch
1/2 cup mozzarella cheese, shredded

Cook pasta according to package directions. In a large saucepan,
combine tomatoes, tomato paste, onions, mushrooms, sugar, marjoram, oregano, garlic and pepper. Bring to a boil.
Reduce heat and simmer 10-15 minutes. Whisk stock and cornstarch together and stir into tomato mixture. Bring to a boil and boil for one minute.
Stir in cooked pasta and turkey. Pour mixture into large baking pan and top with cheese. Bake in oven at 350F for 30-40 minutes.
Serves 8.

NOTE: Of course, I tweak all of these usually adjusting herbs and
spices and even amounts of vegetables and meat.
FOR PRINTABLE RECIPE CLICK HERE

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