Food: Storing the leftovers

Proper storage of all those luscious leftovers is a very important issue. Remember to keep food hot or chill it quickly and thoroughly. If you have a lot of turkey dressing left over, it is best put in more than one container, preferably spread out, rather than compact, so it chills more quickly. Some leave their leftovers on the counter until cooled before refrigerating. That is no longer necessary as our modern refrigerators can accommodate the warm foods more easily than older models. This also includes turkey and gravy as well as the dressing.

Turkey Soup

Usually I remove all the meat from the turkey carcass Thanksgiving night. I then either break down and freeze the carcass for later use, or put it on to simmer the next day, covered, in lightly salted water, with a peeled and cut up carrot, onion and a couple of stalks of celery. I also include the tips of the wings and much of the skin. After several hours, I strain the stock, let cool briefly and refrigerate overnight so I can remove the fat from the top. When ready to make soup, I add about 1/2 cup barley, 3 peeled and coarsely cubed potatoes, 4 peeled and thickly sliced carrots and simmer until they are almost done. Next is added about 1/4 head of green cabbage, coarsely chopped, 3 stalks celery coarsely chopped and last, just before serving time, 2 cups of frozen peas. Cook the peas until just tender but still bright green, then serve. Tomatoes, cut up, and frozen corn may be added with the cabbage if you wish. I find about 1/4 to 1/2 teaspoon of cayenne adds an interesting tang to the soup. This soup will freeze well, but if freezing, I reserve the peas to cook just before serving time. Rich and hearty enough as it is, you can add cup up turkey if you wish just to heat through near the end of cooking to retain its flavor.

Turkey Tetrazinni

This is my favorite after-Thanksgiving recipe, so please excuse my repeating it from past years. This came to me from a friend, Barbara S. in 1966, and I have enjoyed it often over the years since then. A good company dish, it will serve 6 to 8 generously. It also reheats very well.

7 tablespoons butter, divided

5 tablespoons flour

2 cups well seasoned turkey stock or chicken broth

1/2 pound mushrooms, sliced

2 to 3 tablespoons dry sherry

1 cup half and half cream

3 cups diced turkey

1/3 cup sliced black olives (optional)

1/2 pound spaghetti, cooked

1/3 cup freshly grated Parmesan cheese

Melt 5 tablespoons butter in a saucepan, take from heat and stir in the flour. Return to the heat, stirring for a minute, then slowly add stock while stirring. Continue cooking until thickened. Saute mushrooms in remaining 2 tablespoons of butter and add to the mixture along with sherry, cream and turkey. Stir in olives, if using. Place half of the spaghetti in a greased 9x13 baking dish. Top with half the turkey mixture, place the remaining spaghetti in the dish and top with remaining turkey mixture. Sprinkle with cheese and bake at 350F for 30 minutes or until bubbly and lightly browned on top.

Curried Turkey Salad

This interesting variation of turkey salad goes well served on lettuce of your choice, garnished with tomato wedges, hard-boiled egg slices and olives of your choice.

3 cups diced turkey

2 medium mild onions, diced

2 cups sliced celery

1/2 cup coarsely chopped walnuts

6 to 8 radishes, sliced

1/2 teaspoon salt

2 tablespoons French dressing

1/4 cup flat beer

1/2 cup mayonnaise

1 tablespoon curry powder

Combine turkey, onion, celery, walnuts and radishes in a large bowl. Sprinkle with salt. Add French dressing and toss lightly. Mix beer with mayonnaise and curry powder. Add to the mixture and toss again lightly. Cover and refrigerate several hours to blend flavors. Toss again lightly and serve, decorating with tomatoes, eggs and olives.

Dried Fruit Fruitcake

Despite all the jokes about fruitcake, there are many of us who like this traditional holiday sweet. The cake improves with aging if wrapped in brandy-soaked cheese cloth and kept closely sealed in a tin or plastic container. This recipe came to me from Dorothea, who graciously allowed me to share it with you all.

1-1/2 cups dried apricots, chopped

1-1/2 cups pitted dates, chopped

2 cups dried apples, chopped

1 cup currants

1 cup raisins

1/2 cup apple juice or cider

1 cup sugar

1/2 cup softened butter

6 large eggs, room temperature

3 cups flour

1 teaspoon baking powder

1 teaspoon allspice

1 tablespoon cinnamon

1 teaspoon nutmeg

2 cups applesauce or 1-15 ounce jar

1 cup chopped walnuts

1/2 cup brandy

Mix all fruits and apple juice and let stand one hour. Cream sugar and butter until fluffy, and add eggs, one at a time, beating in. Sift flour with baking powder and spices. Add alternately with applesauce in thirds. Stir in fruits and nuts. Pour into 2 greased and lightly floured loaf pans. Bake at 300F for 1 hour, or until tester comes out clean. Let cool 30 minutes in pans, cut around sides and turn out on a rack. Turn right side up and let cool completely. Soak cheese cloth in brandy and wrap cakes, then wrap in foil and seal in tins. Remoisten cloths with brandy every two weeks.

Need a recipe? Have a cooking question? E-mail NVAda2@aol.com or write Ada Roelke, The Nevada Appeal, 200 Bath St., Carson City 89702.