I Thessalonians 5:16-18
Be joyful always; pray continually; give thanks in all circumstances, for this is God’s will for you in Christ Jesus.
There are so many things this year to be thankful for. With the bleak economical times I hope these recipes will be helpful for you in this Holiday season.
Turkey Macaroni Salad
Great use for leftover turkey.
1 8 oz. pkg. macaroni—cook in boiling water until tender and drain.
1 1/2 C. diced cooked turkey
1 C. diced celery
1 sm. Onion—chopped
1/2 C. green pepper—chopped
1/4 C. pickle relish
Mix all together. Add enough mayonnaise to moisten and salt/pepper to taste.
Refrigerate. Serve on lettuce if desired. Makes 6 servings.
Nice lunch dish, or serve with a hot soup and bread for a
Pepperoni Lasagna Roll-Ups
3 Lasagna Noodles—cooked and drained Parmesan cheese—1/4 cup
3/4 cup cottage cheese—process in the blender until smooth combine with —
1/2 t. onion 1 t. Italian seasoning
24 slices pepperoni 3 slices Swiss cheese 1 C. spaghetti sauce
Top each noodle with 1/2 of the cheese/onion, herb mixture. Top with pepperoni and Swiss cheese. Roll up. Place seam side down in greased casserole. Top with spaghetti sauce. Cover an bake at 350’ for 20-25 min. Uncover and sprinkle with Parmesan cheese. Bake 5 min. longer. Makes 2-3 servings. Serve with a salad and bread for a complete meal.
Hot Dog Stew- Hearty-Economical Stew
2 med. Onions—diced
1 T. oil
1 lb. hotdogs
1 C. cold water
Salt and pepper to taste
1 T. vinegar
Dash Hot sauce
Sautee the onion in oil until brown. Cut the hotdogs into 4 pieces and add to the onion. Add the water, salt/pepper, hot sauce and potatoes. Simmer for 30 minutes until the potatoes are tender. Remove from the heat and add the vinegar. Makes 6-8 servings. Serve with salad and bread (cornbread would be great) for a low cost meal.
Roast Turkey Breast
Thaw in the refrigerator. Remove plastic and pat dry. Rub the inside of the breast with salt. Place breast in a baking dish and salt and pepper the top of the breast. Cover with a tight fitting lid, or place aluminum foil to seal the dish.
Bake at 350’ – 12 minutes for each pound. Turkey is done when fork inserted deep into the meat has the juices run clear. Let rest 20-30 minutes before slicing.
Turkey Rice Casserole
1/2 C. Turkey
1 Can cream of chicken soup
1 C. celery-chopped
1 T. onion-chopped
1/2 C. mayonnaise
1 1/2 C. cooked rice
3 hard boiled eggs-chopped
1/2 C. broth or water
Mix all ingredients and place in greased casserole dish. Refrigerate overnight. Take out of refrigerator 30 minutes before baking. Bake at 350’ for 30 minutes. Top with French fried onions or crushed potato chips if desired. Bake another 10 minutes.
Turkey Pot Pie
1 can mixed vegetables (drain)
1 can cream chicken soup
1 cup chopped turkey
2 piece pie crust
Place pie crust into pie pan. Mix other ingredients and place in pan. Top with other crust. Bake at 350’ until brown.
Drain yams of almost all of the liquid.
Place in casserole big enough to have pieces in one layer.
Melt 1/2 stick of margarine. Pour over the yams.
Sprinkle brown sugar over the yams to about 1/4 inch thick.
Bake at 350’ until sugar is melted and heated through.
Optional: Top with
marshmallows and return to oven until brown.
Sweet Potato Biscuits
1 cup mashed sweet potatoes
1/4 C. butter softened
1/2 C. milk
2 C. self-rising flour
Stir together: potatoes, butter and milk. Add flour. Mix and add additional milk if needed. Turn out onto floured surface and roll out to 3/4 inch thick. Cut into rounds.
2 1/2 cups corn
1 cup milk
1/4 C. celery-chopped
1/4 C. onion-chopped
1 stick margarine
2 T. flour
1 tsp. salt
1/2 C. cracker crumbs
Melt the margarine and place celery and onions into skillet and cook until soft. Blend in the flour and when it begins to bubble add the milk. Stir constantly until it comes to a boil. Add the corn and then add the beaten eggs. Pour into greased pan. Cover with crumbs. Bake at 350’ until firm. Toothpick inserted should come out clean.
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