Back by Popular Demand! Turkey Refrigerator Casserole

 

1)     Rice, 1 cup

        Salt, 2 tsp

        Water, 2 cups

        Butter, ½ tsp

2)    Bite size leftover turkey, 2C

3)    Onion, diced, ½ C

        Green Pepper, diced, ½ C

        Celery, diced, ½ C

        Mushrooms, sliced, ½ C

        Broccoli florets, chopped small, 2 cups OR

        Green Beans, fresh, 2 cups OR any combination of any  vegetables you have –        leftover or canned  or frozen such as corn, etc..  I wouldn’t try Brussels Sprouts, though!

4)    Cream/Celery Soup, 2 cans

        Sour Cream, ½ C

        Cheddar Chs, shredded, ¾ C

        Dijon Mustard, 1 tbs

        Worchestershire Sauce, 1tsp

        Cayenne pepper, ¼ tsp

French Fried Onions

1)  Bring all but rice to boil, dump in rice, cook according to package directions.  Brown rice is a fabulous healthy alternative in this recipe.   While the rice is cooking, dice your veggies and shred your meat.  When done, dump rice into 1.5 or 2 quart casserole dish.

2) Layer on top of rice

3) Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave.  Your largest vegetable should be cooked through.  Then dump all of this on top of the turkey.

Preheat oven to 350 degrees.

4) Yes, I said canned soup.  Sometimes Lula must return to the south.  Mix all of this together and dump on top of veggies.

5) As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes.  If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.

Lula wishes for your tastebuds delight!

An Intimate Thanksgiving

After I’m through cooking for others this week, my best friend and I (that would be Gordon) will be sitting down to share our quiet, personal Thanksgiving, after he gets off work on Thanksgiving Day.  We have decided to fly in the face of convention, and make the things that sound good to us this year.  So I’m off to market to buy a couple of rabbits (his dad will want leftovers sent  to him!), and we’ll be making a menu of: French Onion Soup Au Gratin, Rabbit braised in white wine and mustard over caramelized onions, truffled fingerling potatoes sauteed in duck fat, roasted brussels sprouts,  sauteed Tuscan Kale w/pine nuts, parmigiano reggiano and pancetta.  Gordon will then serve his warm, homemade Winesap Apple Pie w/Vodka Crust.  We will be washing this all down with a dry Traminette that we found in of all places, INDIANA!!  It is a spectacular well balanced white.  With every bite, I’ll be mindful and grateful of the love and bounty in my life – as I try to be every day!