Turkey and Stuffing Casserole

Post holiday leftovers are great, and just like in Rosie’s time, we don’t want them to go to waste. However, they can take up a lot of space in your refrigerator. Here’s a handy, and delicious recipe that combines your holiday leftovers into one casserole dish, saving space in the fridge.

Enjoy.

GM

TURKEY AND STUFFING CASSEROLE

  • Vegetable Cooking Spray
  • 1 can cream of mushroom soup
  • 1 1/2 cups milk, chicken broth or water
  • 1 package frozen broccoli, cauliflower and carrot combination, thawed
  • 2 cups cubed leftover turkey
  • 3 to 4 cups leftover stuffing
  • 1/4 cup leftover cranberry sauce (optional)
  • 2 tablespoons butter, melted
  • 1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce and mix thoroughly. Pour mixture into baking dish.

Melt butter in microwave and add breadcrumbs, stirring until they are moistened. Sprinkle breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you’re short on stuffing slice bread into small cubes and add to stuffing.

Beef Chop Suey

This recipe is based on the Heart Chop Suey recipe found in Rosie’s Riveting Recipes. I’ve modified it as many people today would find organ meat yucky, and, in some cases, the organ meat itself may be difficult to find. For this recipe I used stew meat as a substitute, but I think chuck steak, or even a tenderloin, would also do nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and, somehow, I think Rosie would approve.

Enjoy.

GM

BEEF CHOP SUEY

  • 1 to 1 1/2 pounds stew meat or chuck steak
  • 3 tablespoons flour
  • 2 cups coarsely chopped onion
  • 1 cup chopped carrots
  • 1/4 cup butter or margarine
  • 1 cup diced celery
  • 1/2 coarsely chopped green pepper
  • 2 bouillon cubes
  • 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.

Fifteen Bean Soup

191There is nothing better than a bowl of hot, home-made soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.

GM

FIFTEEN BEAN SOUP

1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 – 2 tablespoons salt (optional)
1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears “foamy” after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears “foamy” again, pour into colander and repeat.

Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.

Alex’s Macaroni and Cheese

maccheeseWhen I’m not in the kitchen I’m busy writing romance novels under the name, Marina Martindale. And, interestingly enough, each novel includes a scene with my characters enjoying a home cooked meal, so I include the recipe in the back of the book.

In my novel, The Deception, Alex, the leading man, is reunited with Carrie, his long-lost childhood best friend. When he comes to her apartment to prepare dinner he makes his mother’s macaroni and cheese; their favorite childhood dish.

They say art imitates life, and macaroni and cheese is one of my favorite childhood dishes too. Problem was, I had no family recipe, and, ding, ding, ding, I’d been buying the prepackaged mac and cheese dinners for years. I confess. It was a bad habit I picked up back when I was a starving college student, and it was time to break it. So I compiled different recipes, did test runs and tweaks, and soon came up with a mac and cheese recipe that was absolutely delicious. No wonder Alex and Carrie loved it. You will too.

Enjoy.

GM

ALEX’S MACARONI & CHEESE

  • 2 cups macaroni, cooked and drained
  • 2 ½  cups milk
  • 1 cup sour cream
  • 2 ½ cups grated Mexican cheese blend
  • (or 2 ½ cups cheddar)
  • ½ cup grated Parmesan cheese
  • 4 tablespoons butter, divided
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ¼ teaspoon paprika
  • 1/3 cup breadcrumbs.

Preheat oven to 350° and cook pasta in boiling water for 8 to 10 minutes. Drain. While pasta is cooking whisk milk and sour cream together in a medium-sized mixing bowl and add seasonings. Set aside. Chop two tablespoons of butter into small pieces. Chill in refrigerator until needed. Melt remaining 2 tablespoons of butter in a small mixing bowl. Add breadcrumbs, blend thoroughly and set aside.

Layer half of the cooked and drained macaroni, butter and cheese into an 8 x 8 baking dish. Top with the remaining macaroni, butter and cheese. Pour in the milk mixture and sprinkle the breadcrumbs on top. Bake for approximately 30 to 40 minutes, or until the top is crispy and brown.

If desired, ham or sausage may be added. Low-fat milk, sour cream and cheeses may also be used.

Rosie’s Recipe–Potato Soup

Rosie Rob Cover FinalThere’s nothing quite like a bowl of hot soup on a cold winter night. This classic dish comes from Rosie’s Riveting Recipes, and I’m sure many of you may have your own versions in your own family cookbooks. It’s the perfect soup for a cold winter day. Enjoy.

GM

POTATO SOUP

  • 2 cups raw potatoes
  • 2 tablespoons margarine
  • 1 tablespoon chopped onion
  • 1 quart milk
  • 1½ teaspoons salt
  • pepper

Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.

Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn. Butter or olive oil may be used instead of margarine.