Eating Well between the years... Quick, Easy and Leftover Recipes ... Countdown till 2008

Hello Old Country Corner Friends,

we have already discussed our christmas at home and traditions...

Let's get those leftover, quick and easy recipes out for the time between christmas and the new year. Something light and that gives us a relief from the big cooking during christmas...

Looking forward to your recipes, posts and chat...

We welcome all the newbies and readers - we love to get to know you..

Have a nice day - Enjoy the corner

Twinkle

Good morning Twinkle!

I posted the Barley soup recipe on the other post, just before this post got started. So any one that wanted that recipe, its on the Getting ready for Christmas post......that recipe will deffinitly go in my favorites..

 

Hope everyone has a wonderful day! Stay Warm!!!

Jet

Hello Twinkle, I see you have a new topic for us. I'll have to look around my cookbooks and the recipes I have and see what I can come up with. Still looking for snow...do you have any on your end of the country? Is so, please send some my way. I am still sending out cards to my family. Hope they don't mind them being late. I have started to put fun recipes in their Christmas cards as well. It gets dark so early doesn't it? Seems like it is so much later then what it really is. Guess I can't put it off any longer...must clean out the litter box. AHHHHH! Someone needs to learn how to teach cats how to clean their own boxes. Everyone take care. Catch ya later...

Melanie

Twinkle- I got your card in the mail today! Thanks for the recipes!! They sound really good!

 

later Jet

Well after Christmas and all the goodies we manage to eat up I usually make soups. We will have ham so I will add cubed leftovers to my lentil and pea soups. I make my yellow split pea soup much the same as I do my lentil soup but I use chicken broth instead. Ham just gives it a great flavor.

 

Lentil Soup(This is my own toss-together recipe)

1 (16 oz) bag of lentils or the equivalent in bulk

2 cans condensed beef broth

1 T. dried chopped onion

2 medium carrots, diced

3 stalks celery, peeled and diced

1 - 2 dried bay leaves

salt & fresh ground pepper medley to taste

Water for soaking

Soak lentils in cold water and drain several times to clean. Transfer lentils to crock pot with broth, dried onion and bay leaf. Set CP on high and cover.

Microwave carrots and celery in a little water until slightly tender. Add to soup mix. Cook on high for several hours until lentils are tender. Taste for seasoning and add salt and pepper to taste. Add water if necessary.

Depending on how fresh the lentils are it make take 3 to 6 hours for them to become soft. When they are completely tender, put about half the lentils with broth in a blender and puree. Return to soup mixture. Stir well and allow to heat thoroughly again. Remove bay leaf or leaves and serve.

Note: DH likes this soup relatively salty so I try to get it just to his liking, without overdoing it. Hope you enjoy.

Texas is my childrens favorite soup. I cook it with a ham bone or smoked ham hocks.It gives the soup such a great taste. But not any salt,since the ham or ham hocks are salty.====================================================== Twinkle, thanks for starting a new thread.=============================== Erna said ,not to get frustrated about the new board,but it is difficult not to do. I had the different faces at the end of this message board,but they disappeared. Where are the BB recipes and our old German Corner? Renate

This is one of my favorite soups. Subject: R & R Potatoe Leek soup (I Tweaked it) Posted by: cfnier Replies: 5 Posted on: 2/1/2007 9:45:38 AM #T791535 I made a Potato and Leek soup last night and I tweaked it a bit with sweet Italian sausage. My DH and I wanted to fight over who would like the pot! 1 tablespoon butter and 1 tablespoon olive oil 1 small onion chopped 2 med leeks chopped 2 med potatoes cubed 16 ounces Chicken broth 3 med Sweet Italian Sausages, cut into "coins" and fried (save the drippings) In a large sauce pan ( I used my stew pot) Put 1 tablespoon butter and 1 table spoon Olive oil. Heat and add the onions and leeks and saute until tender but not brown. Add the potato and cook for 2 minutes. Add the broth and the cooked sausage and drippings. Cook until potatoes are tender about 10 to 12 minutes. This was so so good! You could probably use hot italian sausage if you wanted to. I really like the sweet.Chris

Yes Renate, both soups are favorites here are our house too. I usually get a boneless ham so I don't have the bone to cook with. I used to use ham hocks too but the ones I find these days have no meat on them and I liked to include the pork after I defatted the broth. Love the flavor. My mother always made a bone-in ham and she made the best soup in the world afterwards. . She was just a great soup maker anyhow.

 

Which German Corner are you looking for? Someone on Recipes bumped up and old Christmas recipes German Corner a bit of ago. I can look for it if you like and bump it up again over there. We had some great recipes over there. Let me know.

 

Sounds delicious. Thanks.

 

Here are a few German Corners that pop up when you do a community search on recipes. They are all started by different people. Lot's of good recipes on all.

 The German Corner ****** Frohe Weihnachten - Merry Christmas******

The German Corner - Christmas Recipes

The German Corner - Christmas Around the World

This is just too weird!  I was thinking this morning that we should do a leftovers thread and here you are!  I came across this recipe this morning and plan to try it when I have some leftover turkey...

 

Cranberry Glazed Turkey

3 cups cubed cooked turkey

1/4 cup orange juice

1 tsp salt

1/2 tsp pepper

1 tsp paprika

1 clove garlic, minced

1/2 tsp ground coriander

1/8 tsp ground sage

3 tbsp brown sugar

1 tsp grated ginger root

1 cup cranberry jelly

1/4 cup orange juice

1 tbsp worcestershire sauce

1 tbsp grated orange rind

1 tbsp cornstarch

1/4 cup water

Preheat oven to 375F.  Place turkey in a 2 quart casserole.  In a small bowl, mix 1/4 cup orange juice, salt, pepper, paprika, garlic, coriander and sage.  Pour over turkey and stir to coat well.  Bake for about 25 minutes.  In a small pot, combine brown sugar, ginger, cranberry jelly, orange juice and worcestershire sauce.  Over medium heat, gradually heat to boiling.  When mixture begins to bubble, in a small bowl mix cornstarch and water.  Gradually add to sauce to thicken, stirring constantly.  Use only enough of the thickening liquid to achieve the desired consistency.  Continue to cook for about 5 minutes longer stirring frequently.  Add turkey and juice from casserole and stir to mix thoroughly.  Serve on a bed of hot cooked rice.

Jet I received your card today.  Thank you!

 

Texas I figured out the bold easy enough but how did you change the font size?

Hi Alissa,  I was just looking at TOH 8-9/2003, and thought I might use this recipe for leftover ham or julienned ham at Aldi's. It could be a main dish or side dish. It was listed on the page titled, "Feed your family for $1.50/plate".

 

Hay and Straw

1 pkg (16 oz) linguine

2 c. julienned fully cooked ham

3 c. frozen peans

1-1/2 c. shredded Parmesan cheese

1/3 c. whippng cream

Cook pasta according to directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with ham mixture, parmesan cheese and cream. Serve immediately. Yield: 8 servings.

 

 

Well, Berny I'm not sure why it came out that way. But I'm thinking that it has to do with the font size of my recipe that I copied from my Word Pad which is part of my lap top's sofware and where I keep my recipes. Sometimes I increase the font size so when I print out the recipe it is easier to read for my old eyeballs when I am cooking. I'll go to my word pad and find a recipe that has an increased font size. I'll post a turkey leftover recipe.

Turkey Tetrazinni

16 ounces spaghetti, uncooked

3 tablespoons olive oil

1 (8 ounce) package fresh mushrooms, sliced

4 tablespoons butter

1/4 cup flour

2 cups chicken broth or turkey broth

1 1/2 cups heavy cream (may use evaporated milk or Half and Half)

3/4 cup freshly grated parmesan cheese

2 tablespoons dry white wine

salt & pepper to taste

3 cups chopped, cooked turkey or chickens

2 tablespoons butter

1/4 cup soft breadcrumbs

1/8 teaspoon nutmeg

Cook spaghetti according to package directions and set aside until needed.

Saute mushrooms in oil until tender, about 5 minutes. Set mushrooms aside. Wipe out pan.

Melt butter in pan and add flour gradually, stirring with a whisk to form a roux. Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick. Season with salt and pepper to taste. Remove sauce from heat.

Stir in cream, parmesan, and wine, mixing until cheese melts. Mix in turkey and mushrooms. Toss spaghetti with sauce mixture, coating noodles thoroughly. Place noodles in a greased 9x13-inch baking dish.

Melt 2 tbsp butter and toss with bread crumbs. Sprinkle over the top of noodles.Sprinkle the nutmeg lightly over the top of the breadcrumbs.

Bake noodles at 375F for 25-30 minutes or until hot and bubbly.

(Yup, that's it)

Leftover recipe for ham with potatoes and green beans (Hey it does color too, at least at this point).

Ham & Vegetables

2 medium potatoes, peeled and cut up
1 lb. green beans, cut up
1 1/2 c. water
1/2 t. salt
1 lb. lean cooked ham, cut up

Place ingredients in Crock Pot in order given. Cover and cook on high setting for 4 - 6 hours.

Note: since this is an old crock pot recipe you might have to adjust the time downward if you have one of the new pots like I have. They just cook hotter and faster.

Hi Everybody. Erna - Texas told me that you mentioned me and that you are having problems with posting from your Mac. I haven't read the post but I am going to try to post a recipe and see if I have a problem. This recipe is one I use when I have too many left over mashed potatoes from holiday meals. You can only reheat mashed potatoes so much. TWICE-COOKED MASHED POTATOES 1/2 cup chopped onion 1/2 cup chopped green pepper 1 tbsp vegetable oil 4 cups mashed potatoes (prepared with milk and butter) 1 cup shredded cheddar cheese, divided 1/4 cup crumbled cooked bacon 1 tsp salt 1/2 tsp pepper In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings Marlene