Recipes Included On This Page Leftover Turkey Dressing Casserole Leftover Turkey Gumbo Leftover Turkey or Chicken and Rice Soup Lemon Sheet Cake Lemon Syrup Cake Light 'n' Crisp Waffles Lucky Cherry Tea Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Leftover Turkey Dressing Casserole Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boneless turkey meat -- cubed [2 to 3 cups] Leftover dressing 2 cups leftover turkey gravy or enough jarred Heinz turkey gravy to make the 2 cups 1/2 cup dry bread crumbs 3 tablespoons melted butter Grease a 13x9x2-inch baking dish. Fill dish half full of leftover dressing. Spread half the gravy over the dressing. Spread cubed turkey over the gravy and dressing. Top turkey with remaining gravy. Mix together dry bread crumbs with melted butter. Sprinkle evenly over the top of the casserole. Bake in 350-degree F. oven for 1 hour. Contributed to the FareShare Gazette by Patty; 24 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leftover Turkey Gumbo Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups leftover turkey meat -- cut in bite-size pieces 1 package frozen okra -- ** 1/2 teaspoon thyme 2 onions -- chopped 2 teaspoons dried parsley flakes 1 bay leaf -- (1 to 2) 1 can tomatoes -- chopped with juice [large can] 1 teaspoon sweet basil 3 dashes cayenne pepper -- or to taste 2 garlic cloves -- minced 2 cans beef bouillon ** Blanch the okra by throwing in boiling water 1 minute then in ice water, it will not be slimy that way. Cover turkey with beef broth. Bring to a boil. Add bay leaves and simmer 10 minutes covered. Add all other ingredients. Cook covered over low heat for 30 minutes. Serve in bowls over mounds of hot fluffy rice. Contributed to the FareShare Gazette by Patty; 23 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leftover Turkey or Chicken and Rice Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound leftover turkey or chicken -- cubed and deboned 1 small onion -- diced 3 carrots -- thinly sliced 3 celery ribs -- sliced 1 cup cooked rice -- white or brown or 1 cup uncooked minute rice 4 cans chicken broth 2 tablespoons butter 2 teaspoons dried parsley flakes Combine all ingredients in pot, bring to a rolling boil, reduce heat to simmer; cover and simmer 20 minutes. Let sit 15 minutes before serving. Contributed to the FareShare Gazette by Patty; 21 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 7g Fat (35.7% calories from fat); 7g Protein; 23g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 868mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Lemon Sheet Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 3 ounces lemon Jell-o -- (1 box) 3/4 cup canola oil 4 large eggs -- beaten 1 tablespoon lemon extract or pure lemon juice Icing: 1 lemon -- juice of 2 cups sifted powdered sugar Combine boiling water with lemon Jell-o; stir until gelatin is dissolved. Cool. Combine oil, eggs, and lemon extract. Add either a regular sized white or yellow cake mix to oil mixture and mix well. Add cooled lemon gelatin; mix well. Pour into a lightly greased and floured jelly roll pan. Bake at 350 degrees F about 25 minutes or until toothpick inserted in center comes out clean. Start checking at 20 minutes with this cake. Icing: Mix the juice of 1 lemon and 2 cups of sifted powdered sugar together until nice and smooth. Poke holes in cake with tines of large meat fork all over the surface. Pour icing evenly onto cake while cake is still hot. Contributed to the FareShare Gazette by Patty; 31 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Syrup Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/2 cup melted butter -- (a little less than) 2 tablespoons grated lemon rind -- yellow part only 1 cup fine sugar 1 3/4 cup flour 1 1/2 teaspoons baking powder 1/2 cup milk 1/4 teaspoon salt SYRUP 1/4 cup lemon juice 1/4 cup fine sugar Grease well or line bottom of loaf tin. In food processor, beat eggs and butter. Add lemon rind and sugar and beat until creamy. Mix in flour, baking powder, milk and salt. Mix until combined. Pour ingredients into loaf pan and bake for 45 - 55 minutes at 350F. Mix together syrup ingredients. Take loaf straight from oven and while still hot, pour syrup over. Cool in tin. Makes one loaf or two mini loaves. Rayna's notes: I poke holes in the cake before pouring syrup and like to use an 8-inch ring tin. Contributed to the FareShare Gazette by Rayna; 22 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light 'n' Crisp Waffles Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 egg yolks 2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup oil 2 egg whites -- stiffly beaten Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in egg whites. Pour 3/4 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Serving Ideas : Serve hot with your favorite topping. NOTES : Bobbie's Note: I finally found the perfect waffle for my waffle- maker. It was crisp, light and very flavorful. I cut the recipe in half and had 2 extra large waffles plus what the 2 of us ate. Contributed to the FareShare Gazette by Bobbie; 2 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 20g Fat (45.6% calories from fat); 11g Protein; 44g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 579mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Lucky Cherry Tea Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup canola oil 1 1/2 cups sugar 1 teaspoon vanilla 3 tablespoons orange juice 3 large eggs 3 cups flour 3 teaspoons baking powder 1/4 cup sugar 1 teaspoon cinnamon 1 can cherry pie filling Blend oil and 1 1/2 cups sugar. Add vanilla, orange juice and eggs; blend well. Add flour and baking powder. In a separate bowl, combine sugar and cinnamon. Spread half the batter in a 9x13x2-inch baking pan or baking dish you have sprayed with non-stick spray. Spoon cherry filling over batter. Cover with remaining batter and sprinkle with the cinnamon-sugar topping. Bake at 350 degrees F. for 15 minutes, lower heat to 325 degrees F. and bake 30 minutes more or until toothpick stuck in center comes out clean. Serve with vanilla ice cream. Contributed to the FareShare Gazette by Patty; 17 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 15g Fat (32.4% calories from fat); 5g Protein; 66g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 3 Other Carbohydrates.

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