TURKEY TETRAZZINI

This is an easy dish to make with left over turkey or even chicken. It freezes well.

250g box of spaghetti, broken into 2 inch pieces (I use enough for 4 servings)
2 cups cubed cooked turkey
1 cup (4 oz) shredded cheddar cheese
1 1/2 cans condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 can sliced mushrooms, drained
1/3 cup milk
1/4 cup green or red pepper1/4 tsp. salt
1/8 tsp pepper
Additional shredded cheese, optional
Cook spaghetti according to package directions; drain. Transfer into large bowl; add the rest of the ingredients and mix well. Spoon into a greased 2 1/2 qt. casserole dish; sprinkle with cheese if desired. Bake, uncovered, at 350F for 45 minutes or until heated through.
Yield: 6-8 servings

SHEPHERD'S PIE CASSEROLE

I found this recipe in an old magazine and have adapted it to my liking. I sometimes make it with ground beef or stewing beef. I sometimes use half sweet potato for added interest. This casserole freezes well.

3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. boneless round steak, cut into 1/2 inch cubes
2 Tbsp. cooking oil
1 cup water
1/2 cup beef broth (I use a beef boullion disolved in 1/2 cup water)
1-2 garlic cloves, minced
1 Tbsp. dried minced onion (I use a small onion, chopped)
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 cups fresh mushrooms (I sometimes use 1 can, drained)
2 cups frozen peas, thawed (I sometimes use corn, carrots or a combo)
3 cups mashed potatoes (mashed with milk and butter)
1 Tbsp. butter (optional)
Paprika

In a large resealable bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil.  Add water, broth, mushrooms, garlic, onions, thyme and Rosemary; bring to a boil. Simmer uncovered for 5 minutes.  Pour into a greased 9X13 pan. Cover and bake at 350F for 1 1/2-1 3/4 hours or till beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. If desired brush with melted butter; sprinkle with Paprika. Bake 15-20 minutes more.
Yield: 6-8 servings

CHICKEN CHEESE LASAGNA

I found this recipe in a Taste of Home magazine many years ago. I have adapted it to be my own. It is a new twist on a classic dish. It freezes well should you have leftovers.

The sauce
1 medium onion, chopped
2-3 garlic cloves, minced
1/3-1/2 cup margerine or butter
1/2 cup flour
1/2 tsp salt
2 cups chiken broth ( or 2 pkgs chicken boullion & 2 cups water)
1 1/2 cups milk
2 cups  shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
Saute onion and garlic in butter in a sauce pan. Stir in flour and salt: cook until bubbly. gradually whisk in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in the cheeses, pepper, basil and oregano. Set aside.
The fillings
2 cups ricotta cheese or cottage cheese ( dry or creamed but then I drain off most of the liquid)
2 cups shredded mozzarella cheese
1 tbsp. minsed fresh parsley
9 lasagna noodles, cooked and drained
1 pkg (300gm) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
1/2 cup grated parmesan

In a small bowl mix together the ricotta and mozzaella cheeses with the parsley. Set aside.
Spread one-quarter of the sauce into a greased 13x9x2 pan: cover with one third of noodles. Top with half of the ricotta mixture, half the spinach and half the chicken. Cover with one-quarter of the sauce and one third of noodles. Repeat layers of ricotta, spinach and chicken and another one-quarter on sauce. Follow this by last layer of noodles and rest of sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350F, uncovered, for 35-40 minutes. Let stand 15 minutes before serving.
Yield: 8-10 servings

GINGER SNAPS

This is the best ginger snap recipe I have found. I love the combo of ginger and molasses. My collegues love when I bring these to work. I always underbake my cookies just slightly to have that crispie outside and chewy inside.

1 1/2 cups lard                                   2 tsp. baking powder
2 cups sugar                                       4 tsp. baking soda
1 cup molasses                                   1 tsp vinegar
4 1/2 cups flour                                  2 tsp.  ground ginger
2 eggs                                                1/4 tsp  each of salt and pepper
Cream together lard, sugar, eggs and molasses. Add rest of ingredients. blend well. Roll into walnut sized balls. Dip in granulated sugar (may use decorative colored granulated sugar ie. for Christmas) Place on greased cookie sheet. Press down slightly. Bake for 9-10 minutes at 350F. Cool slightly before removing from pan.
YIELD: approx. 7 dozen

DAD'S COOKIES

This is a favorite of mine. I like to add white chocolate chips for something different. If the dough is too stiff I add a splash of milk.


1 cup butter
2 cups brown sugar
2 eggs
1 cup coconut (shredded - semi sweet or unsweetened)
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp vanilla
2 cups quick oatmeal
2 cups flour
pinch of salt
1 package white chocolate chips
Mix in order given. roll into balls, flatten with a fork. Bake at 350F for 9-10 minutes
YIELD: approx 4 1/2 dozen

Apple Oatmeal Raisin Nut Muffins

The title says it all! They are loaded and I must say really good! I am into making mini muffins for sharing at work as you can pop it into your mouth and keep right on working!! I call them muffin poppers! It is a big recipe which can be easily halved but I figure you're heating up the oven so just make the big batch and freeze them for another day!!!

2 cups apple sauce (or peeled and finely chopped would work as well)
2 eggs
2/3 cup oil
3/4 cup milk
2 cups flour
2 cups Oatmeal
2/3 cup Brown sugar
6 tsp. baking powder
1/2 tsp salt
1 tsp. nutmeg
1 tsp. cinnamon
2 cups raisins
3/4 cup walnut crumbs

In a large bowl mix dry ingredients. Blend well. Make a "well" and add wet ingredients. Mix with spoon, just enough to moisten. Spoon into greased or paper lined muffin tins. Bake at 350F for 20-25 minutes. For mini muffins about 15 minutes.
Yield: 2 dozen large muffins

Rice Krispie Roll

This has become a favorite at family gatherings. I was always sad because it contained chocolate (which I cannot have) I decided to experiment with it and so far I have tried it with peanut butter chips and white chocolate chips (which I can have as it does not contain caffeine). I want to try it with butterscotch chips next.

6 cups rice krispies
250g bag (or about 40 large) marshmellows
1/4 cup margerine or butter
1 cup peanut butter (divided)  smooth or chunky - your choice
300g bag of chips (approx.2 cups) your choice of flavour (Chocolate,White chocolate, Peanut butter,Butterscotch)

Line a jelly roll pan (cookie sheet with sides) with waxed paper. Spray well with cooking oil.
Melt marshmellows, 1/4 cup peanut butter and butter in a large sauce pan. Add Rice krispies and mix to coat. Pour into greased pan and press into pan. (grease hands or make hands really cold under running water). In microwave safe bowl melt chips and remaining peanut butter. Spread evenly over Rice Krispies. I found it best if I did not put it right to the long side of the pan then it was easier to roll without squishing out. Roll up starting on the longest side of the pan using the waxed paper to assist you. Place in fridge for about 30 minutes. Remove and slice into desired thickness. Return to fridge until ready to serve.
Enjoy!!