Turn dinner into more

Published 10:54 am Wednesday, November 25, 2009

By Staff
I realize you probably haven’t even carved your turkey yet, but trust me, you’ll need some ideas on Friday to figure out what to do with the remnants of Thursday’s meal.
Most people have a meal of leftovers once or maybe twice before they tire of the good stuff and throw things out.
If you are planning on making your holiday meal stretch out for more than just one meal, you may find some of these leftover recipes helpful. As a matter of fact, some of them may be so good you’ll want to plan on leftovers.
This first recipe is one that use up at least two of the holiday meal dishes. Since the weather is going to be pleasant, this warm dish will be a hit during that great ballgame Friday afternoon. The recipe is easy to double or triple depending on how much turkey and corn you had left over and the number of guests you expect to feed.
Turkey and Corn Chowder
1 can cream of celery soup
1 soup can milk
1/2 cup salsa
1 can (about 8 ounces) whole kernel corn, drained
1 cup cubed cooked turkey
4 slices bacon, cooked and crumbled
Shredded cheddar cheese
Sliced green onion
Heat soup, milk, salsa, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through. Top with cheese, onions and additional salsa.
The chowder is good served with tortilla or corn chips instead of crackers.
I’ve even taken this recipe and modified it a little by adding in half of a package of dry taco seasoning mix. You may want to use Rotel tomatoes and peppers instead of salsa as well. Either way you prepare it, this dish is sure to be a hit.
If you’re looking for some way to use up leftover potatoes, this next recipe may be just the ticket. This dish is also a great side dish to pretty much any meat meal.
Crispy Potato Patties
2 cups mashed potatoes
1 egg, beaten
1 onion, minced
1/4 tsp. salt
1/8 tsp. white pepper
2-3 Tbsp. olive oil
Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add salt and pepper and stir. Over medium heat, heat olive oil in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 4 inch circles that are a half-inch thick. Cook until bottom is browned and crisp, about 3 to 4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3 to 4 minutes.
Serve with ketchup or salsa.
If you have left over sweet potatoes, never fear. There is a way to use up the sweet spuds that you may have never considered. It would also be a great item to serve at the football game.
Sweet Potato Wontons
2 Tbsp. butter
1 red bell pepper, diced
1/4 cup finely chopped onion
2 tsp. curry powder
1 cup chopped cooked sweet potatoes
1 tbsp. flour
1/4 cup sour cream
2 tbsp. mango chutney
24 wonton squares
2 Tbsp. butter, melted
Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender. Stir in cooked sweet potatoes. Cool.
Stir flour, sour cream, and chutney into sweet potato mixture. Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups. Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.
Makes 24 filled wontons.
If your sweet potatoes had that wonderful brown sugar and pecan topping on it, you may want to skim that part off before using the sweet potatoes in this recipe. If you decide to just stir the whole dish together and mix in the topping, it could make this dish even better. I guess it’s a matter of taste. Let me know which way you prepared it and how it turned out.
I hope you get to use up the left overs from your Thanksgiving meal instead of throwing them out.
Check back next week, I’ll be sharing some recipes that are tasty and some that might save you some time and money during the upcoming holiday season.
Remember if you have an idea or recipe you’d like to share, I’d love to hear from you. Drop me a line by email at lisa.tindell@brewtonstandard.com. I promise to give you credit for your recipe or kitchen idea.
Until next week, gobble, gobble and Happy Thanksgiving!

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