New Castle News

Lugene Hudson

December 28, 2013

Culinary Conversation: Christmas continued

Keep on feasting on holiday leftovers

(Continued)

NEW CASTLE —

Let’s start out 2014 with lots of reader submissions.

Happy new year from Culinary Conversation.

Ham Casserole

4 ounces medium egg noodles, uncooked

1 tablespoon vegetable oil

2 cups chopped cooked ham

1 green bell pepper, seeded and chopped

1/4 cup chopped onion

1/4 cup sliced celery

1, 10 3/4-ounce can cream of mushroom soup, undiluted

1, 8-ounce container sour cream

1/2 cup shredded Cheddar cheese

Preheat oven to 350. Cook noodles according to package directions; drain.

Heat oil in large skillet over medium-high heat and cook ham and next ingredients for 5 minutes, stirring often. Remove from heat; stir in soup, sour cream and pasta. Spoon onto lightly greased 1 1/2-quart baking dish.

Cover and bake 25 minutes. Sprinkle with cheese and bake uncovered, for 5 more minutes. Let stand 10 minutes before serving.

Turkey Tetrazzini

8 ounces uncooked spaghetti

1 3/4 cups chicken broth

8 ounces fresh mushrooms, sliced (about 3 cups)

2 cups low-fat milk

3 tablespoons cornstarch

1/4 cup dry white wine or water

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups coarsely chopped turkey breast (about 1 pounds)

1/4 cup Italian-style bread crumbs

Preheat oven to 375. Coat a 9x13-inch baking dish with cooking spray.

Cook spaghetti according to package directions; drain and set aside.

In large saucepan, bring broth to a boil over medium-high heat. Stir in mushrooms; then reduce heat to medium-low and simmer 4 to 5 minutes or until mushrooms are tender. Stir in milk.

In a small cup, combine cornstarch and wine, and stir until smooth; slowly pour into mushroom mixture. Increase heat to medium and bring to a boil, stirring constantly.

Remove from heat and stir in salt, pepper and turkey. Add spaghetti and toss until well coated. Spoon spaghetti mixture into prepared baking dish and sprinkle evenly with bread crumbs.

Bake 20 to 25 minutes or until golden and bubbly.

Turkey and Cranberry Salad

1/4 cup whole-berry cranberry sauce

2 tablespoon light mayonnaise

1 1/2 tablespoons red wine vinegar

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Lugene Hudson
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