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Show tUUV in. iksL JtitJlSlVL j ; Prepared by PHYLLIS SNOW Home Service Director : Mountain Fuel Supply Company ; GETTING YOUR TURKEY'S WORTH Many people think that one of the best things about Thanksgiving is all that wonderful leftover turkey and we certainly agree. lne recipes below, tested in our kitchens, assure you of getting your turkey s worth and we think that you too, will say "Thanks again!" as we did when you have a post-Thanksgiving feast built around one of these turkey treats. ! TURKEY CHOW MEIN 1. Melt. . 2 tb. butter 2. Add and aaule for 5 minutes (Keep covered) 2 e. rooked turkey eat in thin strips 1 t. sait 8. Add and cook covered for & I minutes S e. diced celery 2 c diced onions 1 med. green pepper, diced 4. Add and hent thioutfh (5 min.) 2 tb, plmiento, I i diced 1 can mush room.!, drained 1 can bean sproati, drained IVi c turkey stock I. Mix together, add n nd cook until clear , 2 tb. cornstarch I 2 tb. soy sauce Juice off the bean sprouts 0. Serve with hot fried noodles and garnish with parsley and strained hard-cooked Kg yolk or c. toasted shredded almonds. T. Serve with Boy sauce. TURKEY EN CASSEROLE Temp. 850 Time: 20 minutes or until bubbly 1. In a medium size saucepan melt ( tb. butter er margarine 2. Blend In . tb. all purpose flour 2. Slowly add S cups milk 4. Cook over low heat stirring constantly until thick. I. Add lb. grated American Cheese 1 med. onion grated I. Cook, stirring constantly until cheese melts. T. Stir in ,.. 2 e. diced cooked turkey 1 c cooked peas 1 t. salt t. pepper t. Four Into 9 greased individual casseroles casse-roles or 1 qt. casserole. 9, Remove from oven. Garnish with additional addi-tional hot cooked peas. 10. Serve C. TURKEY A LA QUEEN 1. Brown 1 c mushrooms In 2 tb. batter 2. AfH I cooked turkey 1 tb. green pepper 1 tb. pi mi en to 3. Make a sauce. 4 tb. batter or turkey fat 8 tb. flour 1 U salt j Dash pepper 2 e. turkey stock 1 e. cream 4. Just before serving add. J benten egg yolks 5. Serve In tlmbale cases, noodle or rice rings, or over pastry shells or toast. SALAD JULIENNE 1. Arrange In layers.- 1 med. hd. lettuce broken in pieces 1 bunch radishes sliced 1 bunch green onions, sliced 1 green pepper, eat In thin strips 1 c leftover turkey, cat in strips 1 hard cooked egg, sliced 2. Serve with French Dressing. French Dressing 1. Mix In a pt. Jar 1 dove garlic, mashed 4 t. sari t. mustard 34 t. paprika 1 t. surar 2. Add and ahake rigorously t tb. vinegar 1 tb. lemon jniee 2 tb. catsup c salad otl 8. Um at one. |