#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

#1686 - Cream of Celery Turkey Casserole

(by Shirley McNevich)

1 cup macaroni (cooked according to box directions, drained but NOT rinsed)
2 cups bite sized cooked turkey OR cooked chicken pieces
3/4 cup chicken broth
1/2 tsp. Worcestershire sauce
1/2 cup diced celery
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of celery soup
1/4 to 1/2 cup chopped parsley
2 to 3 slices buttered bread (cut into bite sized pieces)

Cook macaroni as directed above. In a saucepan over medium heat add chicken broth, chopped celery and chopped onions--cook/stir until celery is tender, then remove from heat. In a bowl add cooked macaroni, turkey pieces, Worcestershire sauce, celery soup, and parsley--stir until mixed. Add chicken broth mixture to turkey mixture--stir. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Remove from oven, add buttered bread pieces to the top, return to oven and bake for 15-20 minutes longer or until heated through.

#1370 - Six Way Casserole

(by Shirley McNevich)

1 - 5.5oz. can Carnation evaporated milk (not condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's chicken and rice soup
1 - 8oz. can mushrooms in liquid (do not drain)
1 can chow mein noodles
2 cups (or more) cooked chicken or turkey (cut into bite sized pieces)
2 slices buttered bread

Grease a casserole dish--set aside. In a large bowl add evaporated milk and cream of mushroom soup--stir. Add the can of mushrooms and its liquid--stir. Add chicken and rice soup--stir. Add chicken or turkey pieces and chow mein noodles--stir. Pour the mixture into the greased casserole dish. Cut the buttered bread into bite sized pieces and spread them evenly on top of the casserole. Bake uncovered at 350 degrees for 45 minutes or until hot.

#1286 - Stovetop Pot Pie

(by Shirley McNevich)

1 TBSP canola oil
1 1/4 lbs. boneless chicken OR ham OR turkey (cut into bite sized pieces)
1 tsp. salt (if using ham, omit the salt)
1/2 tsp. pepper
garlic powder
2 cups fresh carrot pieces
2 cups frozen diced hash brown potatoes
1 - 15oz. chicken gravy (or make your own)
1 cup fresh or frozen peas (thawed and drained)
1 - 12oz. can Pillsbury buttermilk biscuits

In a saucepan over medium heat add carrot pieces--add enough water to cover the carrots. Bring to a boil, then cook until softened but crunchy--drain. In a skillet over medium heat add canola oil and chicken (or ham or turkey)--add salt and pepper, then stir and cook until chicken is browned and cooked through. Add cooked carrots, diced hash brown potatoes, chicken gravy and peas--stir and bring to a boil. Once boiling, turn heat to low and simmer for 20 minutes (stir once in awhile). Heat oven to 400 degrees. Open the biscuits--cut each biscuit into 4 parts and place them on greased cookie sheets. Sprinkle the tops of the biscuits with garlic powder. Bake biscuits according to package directions. Remove biscuits from oven. To serve, add some biscuit pieces to each plate and scoop chicken mixture over the top using a ladle.

#1265 - Turkey Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 cup chopped/cooked turkey
1 2/3 cups frozen mixed vegetables
1 cup Bisquick
1/2 cup milk
1 egg
1 cup water
1/2 tsp. salt

Grease a 9" pie plate. In a saucepan add the water, salt and the mixed vegetables--cook over medium heat 5-7 minutes, then drain. In a bowl add soup, drained mixed vegetables and chopped turkey--stir. In a separate bowl add the egg--beat. Add the Bisquick and the milk to the beaten egg--stir. Scoop the turkey mixture into the greased pie plate. Spoon the Bisquick batter over the top of the turkey mixture--spread the batter with a spoon to make sure the whole top is covered. Place the pie plate on top of a cookie sheet (to catch drips). Bake at 400 degrees for 30 minutes or until browned.

#1108 - Thanksgiving Turkey

(by Shirley McNevich)

Filling:

2 bags filling bread (14-16 oz.)
3/4 to 1 cup chopped celery (use leaves and everything from heart, and some of the stalk)
1 large onion (chopped)
3/4 cup fresh parsley or dried parsley flakes
1 tsp. salt
1/2 tsp. pepper
6 eggs (beaten)
3/4 to 1 cup milk
2 TBSP Parkay margarine

Make this the day before Thanksgiving. In a frying pan, add Parkay, onion, celery, and parsley. Heat on medium heat with lid on for 10 minutes, stirring after first 5 minutes. Put filling bread in a large bowl and add the onion/celery/parsley mixture--mix with your hands. Add the beaten eggs, salt, pepper and milk and continue mixing with your hands--leave it in the bowl, cover with Saran wrap and refrigerate until the next day.

1 - 18 to 20lb. turkey (if frozen--thawed completely in cold water the day before)
1 large onion (cut in half)
4 ribs of celery (cut each rib into 3 pieces)
6 tsp. salt put into an empty salt shaker
1 Reynold's Wrap turkey bag
cord string
2 sets poultry pins (usually in grocery store in same section as cooking bags--it's a seasonal item)
1 TBSP flour
1 large roasting pan
1 quart water

The next day (Thanksgiving Day), spray the inside of the turkey cooking bag with Pam--put the 1 TBSP flour inside of the bag. Close the end of the bag and shake it to distribute the flour--set aside. Preheat oven to 375 degrees. Make sure the turkey is thawed--remove turkey from its wrapper--open up the neck/rear of the turkey and remove the giblets and neck. Wash giblets and neck in water, then place them in a saucepan if you want to use them. Wash the turkey (both inside and out) with cold water--check for any remaining feathers and remove them (use tweezers). Pat the outside of the turkey dry with paper towels. Using the salt shaker with the 6 tsp. salt, shake about 2 tsp. of the salt all over the inside of the turkey. Using your hands, stuff the filling that you made yesterday into the rear of the turkey. Shake about 1/2 tsp. salt into the neck. When you can't get any more filling in the rear end, stuff remaining filling into the neck. Use the poultry nails--pull the skin on either side of the two turkey openings (neck and rear) and insert poultry pins so they will hold your filling in the turkey. Take the cord string, wrap it around the top poultry pin, then start connecting the poultry pins (like lacing a shoe), pulling tight as you put the string on each pin. When you get to the bottom tie the string into a knot and cut off excess string. Use a separate piece of string to tie the wings together. Put the prepared turkey bag into the roasting pan. Open up the end, put the turkey inside of the bag. Pour 1 quart of water into the bag with the turkey. Shake any salt left in your salt shaker all over the top and sides of the turkey--it's ok if some of the salt goes into the water. Put one half of the onion in the water by the neck end, and the other half onion in the water by the rear end of the turkey. Arrange celery evenly in the water around the turkey. Use the special tie that comes in the box with the cooking bag--tie the bag shut according to the instructions on the cooking bag box. Take a sharp knife and POKE 5 or 6 HOLES IN THE TOP OF THE BAG. If you skip poking the holes, the bag will explode. Put the roaster in the preheated oven and bake 3 1/2 to 4 hours--test with a fork for doneness. If making a smaller turkey, the cooking times are listed on the cooking bag box.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#780 - Turkey Noodle Soup

(by Shirley McNevich)

3 1/2 cups Swanson chicken broth (or make your own)
1/2 tsp. pepper
1 tsp. salt
1 chopped onion
1/2 cup chopped celery
1/2 cup fresh chopped parsley
2 cups cooked and cubed turkey
8oz. medium egg noodles (raw)

In a large saucepan add broth, salt, pepper, celery, onion--bring to a boil. Add raw noodles--cook over medium heat until noodles are cooked to your taste. Add the turkey--stir and heat until hot enough to serve. If it seems too dry add more chicken broth.

#703 - Egg Impossible Pie

(by Shirley McNevich)

1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup cooked turkey, ham or chicken (cut into bite sized pieces)
1/4 cup chopped red peppers
1/4 cup chopped onions
1 cup shredded cheddar cheese

In a blender add milk, Bisquick and eggs--blend for 15 seconds. Grease a 9" deep pie plate. Arrange your choice of meat pieces on the bottom, and sprinkle the chopped red peppers and chopped onions on top of the meat. Add salt and pepper to your taste. Pour the Bisquick mixture on top of the peppers and onions. Place pie plate on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven, sprinkle the cheese on top, and return to oven until cheese melts.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#603 - Turkey Salad

(by Shirley McNevich)

1/2 of a turkey breast (or leftover turkey that's already been cooked)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Hellman's light mayo
salt

Cook turkey breast in 3 qt. saucepan, adding enough water to cover (if using leftover turkey do not recook--skip to next paragraph). Add 1 tsp. salt. Cut up 1/2 onion and place in with turkey (do not chop or slice). Cut 3 sticks of celery in half and add to turkey. Cook until tender (takes about an hour). Use fork to test for doneness.

Let turkey cool. Take off skin and remove bones. You can throw away celery and onion, strain broth through sieve and save it for broth or gravy if you wish. It can be frozen in a plastic container with a lid.

On a cutting board, cut up turkey in bite sized pieces. Add 3 chopped sticks of celery, 3 chopped hard boiled eggs, 3 TBSP Helman's light mayo. Stir by hand. If it seems too dry add a little more mayo. Refrigerate before serving.