November 9, 1955 Turkey Delight with Cherry Sauce, Individual Turkey Pies with Almond Crust, Almond Pastry, Baked Winter Squash, Cranberry and Apple Salad (Relish), Date and Nut Souffle, Delicate Lemon Pudding

Today we welcome Janice Stevens, Assistant Director of the Dairy Council of Rochester Area, Inc. Jan has 2 excellent ideas for you, using left over turkey. You will find these ideas valuable during the holiday season.

Turkey Delight with Cherry Sauce

2 c. dicedturkey
1 T. flour
2 c. soft bread cubes
2 T. chopped parsley
2 T. green pepper
2 T. chopped pimiento
1 t. salt
1/2 t. paprika
1 T. lemon juice
1 T. Worcestershire sauce
1 4-oz. can mushrooms (include juice)
4 eggs, beaten
1 c. milk

Mix together all ingredients. Pour into buttered 1 quart casserole. Bake in moderate oven 350 degrees for 35 to 40 minutes. Serve with Celery Sauce.

Celery Sauce

1/2 c. chopped celery
3 T. butter
3 T. flour
1 t. salt
1/2 t. celery salt
1/8 t. pepper

Saute celery in butter, blend in flour, salt, celery salt and pepper. Add milk and cook over low heat stirring constantly until smooth and thick. Serve over hot Turkey Delight. 6-8 servings.

Individual Turkey Pies with Almond Crust

1/3 c. butter
1/4 c. chopped onion
1/2 c. celery
1/3 c. flour
1/2 t. salt
Dash pepper
1 t. celery salt
1 c. chicken or turkey stock
1 1/2 c. milk
1/2 c. chopped chicken or turkey (cooked)
1/2 c. chopped mushrooms
2 T. ripe olives
1 T. chopped pimiento
1 t. lemon juice

Melt butter in saucepan. Add onion and celery and cook 3-4 minutes. Blend in flour, salt, pepper and celery salt. Add chicken stock and milk. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in remaining ingredients. Pour into individual casseroles. Top with Almond Pastry, making standing rim.


 Almond Pastry

 2 c. flour
1 1/2 t. salt
2/3 c. shortening
2 egg yolks
6 T. cold milk

Sift flour and salt into bowl. Cut in shortening with pastry blender. Combine egg yolks and milk and continue to cut with pastry blender. Press from blender lightly into a ball. Divide dough into 6 parts. Roll each out on lightly floured canvas until right size to cover casserole. Sprinkle each with 1 T. chopped almonds. Press in lightly with rolling pin. Arrange on top of creamed turkey mixture. Bake at 425 F. for 20 to 25 minutes or until pastry is golden brown. Yield: 6 pastry tops.

Variations:

Substitute 1/2 c. cooked carrots, 1/2 c. cooked peas and 1 T. chopped parsley in place of the mushrooms, ripe olives, chopped pimiento and lemon juice.

Either the turkey pie recipe or its variation may be served on baking powder biscuits, patty shells, waffles, toast, noodles or chow mein noodles.

Jan suggests that these main dish recipes work well into oven meals so I have planned the following to go along with them:

Menu No. 1

Turkey Delight with Celery Sauce

Baked Winter Squash      Cranbery Salad

Date and Nut Souffle

Menu No. 2

T urkey Pie with Almond Crust

Baked Squash      Cranberry Salad

Delicate Lemon Pudding

Baked Winter Squash

7-8 pound squash
Butter
6 slices crisp fried bacon
Salt and pepper
Top milk or light cream

Cut squash with a large knife or cleaver into 3-4 inch squares. Remove seeds and stringy parts. Pare off the hard skin. Place squash in buttered baking dish. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake 30 minutes until tender. When done, mash squash, season generously with butter, salt and pepper. Add just enough cream to make the squash smooth. Pile squash in hot vegetable dish and crumble bacon over the top. Smoked flavor of bacon is complementary to the squash. Squash may also be baked with turkey pie at 425 degrees.

Cranberry and Apple Salad (Relish)

1 pound cranberries
2 apples
2 c. sugar
1 c. water
2 inch stick cinnamon
2 T. grated orange rind
2 t. grated lemon rind

Pick over cranberries, wash and drain. Pare and slice apples. Dissolve sugar in water, bring to a boil, add remaining ingredients, bring to a boil, simmer without stirring for 10 minutes or until skins of cranberries burst and apples are tender. Cool, serve as a relish.

Date and Nut Souffle

1 c. milk
1 c. soft bread crumbs
1 T. butter
1/3 c. sugar
1/4 t. salt
3 eggs, separated
3/4 c. chopped dates
1/4 c. chopped nuts

Scald milk; add crumbs, butter, sugar and salt. Beat egg yolks slightly; stir in a little of the hot milk, then add to the milk mixture. Cool to lukewarm. Beat egg whites until stiff; fold in dates and nuts and the cooled egg mixture. Pour into greased casserole, bake at 350 degrees about 40 minutes.

Delicate Lemon Pudding

2 T. butter
2/3 c. sugar
2 eggs, separated
2 T. lemon juice
Grated rind 1 lemon
1 c. milk

Cream butter; add sugar and cream well. Beat egg yolks until thick and lemon colored; add to creamed mixture with lemon juice and rind. Fold in flour and stir in milk. Beat egg whites until stiff; fold into first mixture. Pour into greased baking dish and set in pan of hot water. Bake at 425 degrees about 40 minutes. Chill.