Turkey Pot Pie

Finally got around to cooking a turkey that's been in my freezer since Christmas, making this an official "turkey leftovers" week. I found this recipe, tried it and LOVED it. I even made an extra pie for a friend, and her family loved it too. Don't be intimidated - I threw it together and had it in the oven in less than 30 minutes.

1 (2 pack) Marie Calendar Frozen Pie Crust
1 box long grain and wild rice (I love the Uncle Ben's kind)
3 cups leftover turkey, chopped (could use rotisserie chicken)
1 green pepper, chopped
1 yellow pepper, chopped
1 small onion, chopped
1-2 cups sliced mushrooms
1 can chopped water chestnuts
1 tsp. chicken bullion OR 1 tsp. poultry seasoning
3/4 c. mayonnaise
1 c. sour cream
2 c. shredded cheddar cheese

Unwrap pie crusts, remove them from their tins, let rest on counter to thaw for about 20 minutes (they may break a little, but that is o.k.) Get the long grain rice cooking according to the package directions (takes about 25 minutes). While rice simmers, chop the peppers, onions, mushrooms. Heat a skillet and drizzle with olive oil. Saute the peppers, onions and mushrooms in the oil until softened, translucent and a bit carmelized. Dump in the turkey and stir it around, then remove from heat. Drain water chestnuts and stir them in. Next, add the mayo, sour cream and chicken bullion. Stir it all up. Dump in the cooked rice and stir again. Finally, carefully stir in the shredded cheddar cheese.

To assemble: Using the two empty pie tins, fill both with equal parts of the turkey mixture. Go back to your thawed pie crusts and carefully dust some flour underneath them, then push them down flat (don't freak out if they crack and break - it's o.k.) Carefully cut off the decorative edges from one pie crust and set them aside (they may be in pieces, again - it's o.k.) Roll out the remaining dough with a rolling pin until it comes together (press cracks together as needed). Cut strips from this dough and place over the pie in a lattice pattern. Once the lattice pieces are on, trim them, then press the pieces with the decorative edge all back around the outside of each pie. Repeat with second pie shell.

Bake at 375 for about 25-30 minutes or until crust is nicely browned.

**EASIER OPTION: Instead of cutting strips and making a lattice pattern, just roll out your dough and cover the entire pie with crust. Cut slits to vent and arrange decorative pieces around the edges for a finishing touch.

Homemade Cheesy Mac

This recipe makes the BEST homemade macaroni and cheese you've ever tasted...but I have to warn you that I used a sauce mix and I'm going to shamelessly plug it here (see below). I used a curly pasta in this picture and added some tomato sauce, but I also made it last week with elbow macaroni and topped it with breadcrumbs. My picky kids LOVED both versions.




3 cups water
3/4 cup Shirley J Universal sauce mix
12 oz. shredded cheddar cheese
8 oz. elbow macaroni (cooked in salt water and drained)
2 T. melted butter
1 cup breadcrumbs (regular or Italian style)

In a saucepan, bring the water and the sauce mix to a boil. Boil 2-3 minutes until thickened and bubbly. Remove from heat and add the shredded cheddar cheese, stirring until melted. Pour in the cooked macaroni. Pour into a casserole dish. Mix the butter and breadcrumbs together and spread over the top of the mac & cheese. Bake at 350 degrees for about 25-30 minutes. May want to cover it with foil at first, then remove the foil the last 10 minutes or so, otherwise the breadcrumbs get really browned.

UNIVERSAL SAUCE MIX:

I can't begin to tell you how much I love the Shirley J products. Their chicken bullion and beef bullion is the BEST I've ever tried. Here is a picture of the Universal Sauce Mix which can be used in hundred of recipes. Visit their website to see about ordering (www.shirleyj.com) or if you live in the Springville area, they sell the complete Shirley J line of products at Shaybee's on main street.

Crispy Chicken

Who needs to buy chicken strips at the grocery store deli when it's this easy to make your own. These go well with baked or mashed potatoes and a side salad.




10-12 boneless chicken tenders
2 cups crushed cornflakes
1 cup parmesan cheese (the powdered kind in the green can)
1 tsp. dried parsley, crushed
1/2 tsp. garlic salt
2 cups flour
2-3 eggs, whisked

Create a "dredging station" by getting out 3 bowls. In the first bowl place the flour. In the second bowl crack the eggs and whisk them up. In the third bowl add the cornflakes, parmesan, parsley and garlic salt (mix well). Take each piece of chicken and coat it in flour, then in the egg, then in the cornflake mixture. Place in bottom of a greased pan. Once all of the chicken has been coated, bake at 350 degrees for about 35-45 minutes.

Shepherd's Pie

This was one of my favorite childhood dishes. You can use ground beef or leftover Sunday roast.

1 can green beans (drained)
Mashed Potatoes (3-5 cups)
Shredded or chopped roast beef (1-2 cups) - can also use browned ground beef
1 can Campbells Cream of Mushroom Soup
Shredded Cheddar Cheese

In a casserole dish, layer the following: green beans, mashed potatoes, shredded beef, mushroom soup. Bake at 350 degrees for about 30 minutes or until browned and bubbly. Can top with shredded cheddar cheese for the last 5 minutes if desired. Serve with warm rolls and a green or fruit salad.

Melissa's All-Day Beef Stew

This is a Bunco recipe, so you know it's good. You can leave it in the Crockpot all day.

2 cans cream of chicken soup
2 cans cram of mushroom soup
2 cans tomato sauce
1 medium bag baby carrots
4-6 peeled and chopped potatoes
½ onion, chopped
1 ½ - 2 lbs. stew meat
7-8 beef bullion cubes

Mix soups and tomato sauce. Stir in the veggies, stew meat and bullion cubes. Pour into Crock Pot. Cook on high for 1-2 hours, then turn to low and cook for 6-8 hours more.

Sweet & Sour Meatballs

I made these for BUNCO and they were delicious! They are good as appetizers or as a main dish, served with rice.

Sweet & Sour Meatballs

Meatballs
1 lb. ground beef
1 c. crushed saltine crackers
1 ½ tsp. onion powder
1 ½ tsp. garlic salt
¼ tsp. ground pepper
1 beaten egg

Sauce
1 (12 oz.) bottle catsup
1 tsp. white vinegar
1 c. brown sugar
1 tsp. yellow mustard
1 c. water
½ of a small onion, chopped fine
2 T. Worcestershire sauce

Mix meatball ingredients well, then form in to meatballs using a small or medium sized scoop to make uniform size balls. In skillet, heat some olive oil (about 1-2 tablespoons) and fry meatballs on all sides until well browned. Remove from pan.

In small saucepan, add all ingredients for cocktail sauce. Mix well and bring to a boil over medium heat. Reduce heat to low and add meatballs. Simmer for 1 hour on low. Can use a crockpot if desired, but don’t start timing 1 hour until sauce is boiling. Serve meatballs alone with toothpicks as an appetizer or over white rice as a main dish.

Grilled Pork Tenderloin

2 pork tenderloins
1/4 c. salt
1/4 c. sugar
1 quart cool water
Olive Oil
Favorite pork rub

Place water, salt and sugar in a bowl, stir to dissolve. Place pork tenderlions in the brine and let marinate anywhere from 30 minutes to 12 hours. Remove tenderloins from brine and dry. Rub olive oil all over the tenderloins and then rub with your favorite dry rub. Grill on medium heat (400 degrees) for 7-10 minutes, then flip and grill on opposite side for another 7-10 minutes. Close grill and let meat sit for 5-10 more minutes. You can check doneness with a meat thermometer (150 degrees). If tenderloins are thick, you may need to cook a little longer.