Thursday, December 24, 2009

Potato Pancakes/Turkey Soup/Chicken Pot Pies/Turkey Cuban Sandwich/Homestyle Chicken Soup

Potato Pancakes

Yield: 12 servings

4 large russet (baking) potatoes
1 medium onion
1 egg, lightly beaten
1/2 teaspoon baking powder
2 tablespoons flour
1 teaspoon kosher or sea salt, plus extra for seasoning
Vegetable oil
Freshly ground black pepper
Sour cream or applesauce
Garnish: fresh chives

Peel and grate potatoes and onion. Transfer to a sieve or kitchen towel and squeeze out excess water. In a large bowl, combine grated mixture, egg, baking powder, flour, and salt. Warm a thin layer of oil (about 2 tablespoons) in a large, heavy skillet over moderate heat. Drop batter into skillet one heaping spoonful at a time (but don't crowd the pan). Flatten gently; don't push potatoes too hard into oil. (Each latke should be about 2 inches wide.) Fry in batches, turning once, 4 minutes per side or until golden brown. Drain on paper towels and season well with salt and pepper. Add a dollop of sour cream or applesauce, garnish with fresh chives, and serve immediately.



3 cups chopped leftover turkey
8 cups turkey broth
1 12-oz can evaporated milk
2/3 cup flour
1lb small new potatoes (1 to 1 1/2 inch inches ea)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 tsp salt
1 tsp white pepper
1 tsp thyme
1/2 tsp sage

Bring turkey broth to a boil in a large pot. Add potatoes,
carrots, and celery, and cook for about 20 minutes, or
until potatoes are almost tender. Add leftover turkey,
green onions, salt, pepper, thyme, and sage, stir well,
and return to a boil. Cook over medium heat for another
5 minutes. Meanwhile, mix evaporated milk and flour in a
mixing bowl with an electric mixer. Blend milk mixture
into soup. Cook, stirring constantly, until thickened
(approximately 8-10 minutes) Serve hot.

* Prep Time 15-20 minutes * Cooking Time: 35-40 minutes

Yield: 4 Servings


Easy Chicken Pot Pie

1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken (or use left over turkey)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Total Time: 20 min
1. Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake uncovered about 30 minutes or until crust golden brown.


Hearty Chicken Pot Pie

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Total Time: 20 min
1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.


A Bobby Flay Recipe

Serves: 2
Prep Time: 15 Minute(s)
Cook Time: 4 Minute(s)

1/4 cup Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise

Whisk Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.
Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side-down.
Spread 1 tablespoon Hellmann's® or Best Foods® Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil to use as a press.




1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles

In a Dutch oven, bring chicken and water to a boil over high
heat. Add carrots, celery, onions, parsley sprigs, bay leaves,
salt, and black pepper. Return the mixture to a boil. Reduce
heat to low, cover, and simmer 1 hour, or until the chicken
is no longer pink inside and the vegetables are tender. Remove
and discard the bay leaves and parsley sprigs. Remove the
chicken from the soup. Skim the fat from the top of the soup
with a large spoon. Remove and discard the chicken skin. Remove
the meat from the bones. Cut the chicken meat into 1-inch
pieces and return the soup. Add noodles and return the soup
to a boil. Reduce heat to medium and cook 5 minutes, or until
the noodles are tender.

Yield: 4 Servings
Category: Soups

No comments: