Leftover Turkey Stew

Today's recipe is...

Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones.
Take off good meat and return to pot.

Add:
Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

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Cauliflower Ham Chowder

Today's recipe is...

Cauliflower Ham Chowder

2 cups sliced cauliflower, I have used the 16 to 18 oz. frozen cauliflower
1 13 oz. can chicken broth
1 10.5 oz. can cream of potato soup
2 tablespoons cornstarch
2 cups diced ham
1 cup light cream, I have used milk
1/4 cup water
1/8 teaspoon white pepper

In a large saucepan, cook cauliflower, covered in chicken broth, about 10 minutes. (Do not drain!) In mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato soup mixture. Pour over cauliflower. Stir and cook until thickened. Stir in ham. Simmer over low heat for 10 minutes. Garnish with parsley. Serves 5 or 6.


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Ratatouille

Today's recipe is...

Ratatouille

1 large eggplant, peeled and cut in 1" chunks

salt

2 medium onions, chopped

2 cups chopped fresh tomatoes

1 large green bell pepper, cut in 1/2" squares

1 large red bell pepper, cut in 1/2" squares

1 large yellow bell pepper, cut in 1/2" squares

3 medium zucchini, sliced

3 tablespoons olive oil

3 tablespoons dried basil

4 garlic cloves, minced

1/2 teaspoon ground pepper

1 can tomato paste, (6 ounces)

1 can pitted ripe olives, (5-3/4 ounces) drained and chopped

3 tablespoons chopped fresh basil

Sprinkle eggplant with salt and let it drain in a colander about an hour. Press out excess moisture. Rinse eggplant with water and pat dry with paper towels. Place the eggplant in a 5 quart crock pot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 teaspoon salt; mix well. Cover and cook on High about 3 hours or on Low for 7 hours. Stir in tomato paste, olives and fresh basil.

Serve with party rye bread slices, pretzels, pickles and French bread cubes.

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