Recipe: Turkey Tetrazzini

A week from today is Thanksgiving, and afterwards, if your family is like ours, you'll have leftover turkey.  Here's a tasty recipe that uses those leftovers:

8 ounces of cooked spaghetti
2 tablespoons of minced onion
3 tablespoons of butter
1 tablespoon of flour
1 cup of turkey (or chicken) broth
1 cup of milk
1 can of cream of mushroom soup
1 can shredded cheddar cheese
3 cups of chopped, cooked turkey
¼ cup of dry white wine
8 ounces of sauteed mushrooms
2 tablespoons of dried or fresh parsley
½ cup of slivered almonds





Preheat oven to 350 degrees. Melt butter in a medium saucepan over medium heat. Stir in the flour. Add broth, and stir until the mixture thickens. Add broth, salt, milk, cream of mushroom soup, and cheese. Cook until the cheese melts, continuing to stir frequently.

Stir in the turkey, mushrooms, wine, parsley, and almonds. Place spaghetti into a 10 X 13 baking dish. Pour the sauce over the spaghetti and mix until noodles are coated and turkey is distributed fairly evenly throughout the dish. Bake for 45 minutes.

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Recipe: Pumpkin Pie from Scratch

Reader Helen T. from Moonachie, NJ, gives us this recipe for homemade pumpkin pie:

If you're going to make pumpkin pie from scratch, you want a small sugar pumpkin, not the big field pumpkin used for jack o'lanterns. Wash the pumpkin with warm water to remove any dirt, then cut it in half with a serrated knife or a small saw.

Scoop out the seeds and save them for roasting. Remove the stem and put the pumpkin pieces in a microwavable bowl. (You may need to cut the pumpkin into smaller pieces.) Put a couple inches of water in the bowl and microwave until soft (about 10 minutes).  You can also steam it on a stove for 30 minutes.

Scoop the meat out of the skin. Let it sit for 30 minutes and drain any standing water. Put it in a blender on puree for three minutes.

Mix three cups of pumpkin puree with 1 cup of sugar or 3/4 cup of honey. Add 1 teaspoon of ground cloves, 1 teaspoon of ground allspice, 1/2 teaspoon of ground ginger, 4 large eggs, and 18 ounces of condensed milk. Mix well, Pour into a pie crust. This makes a fluffy pie; if you'd like a denser pie, use three eggs and 12 ounces of condensed milk.

Bake the pie for 15 minutes at 425 degrees, then turn the oven down to 350 degrees and bake another 45 minutes or so, until a table knife inserted in the center comes out clean.

By the way, to roast the seeds, wash them in warm water and dry on a paper towel for 30 minutes. Then mix them with a tablespoon of oil or melted butter and roast them in the oven at 250 degrees for 10-15 minutes, until golden brown. Salt them for a delicious snack.

Thanks, Helen. Readers, we'd love to hear your recipes. Send them to us here.

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Recipe: Pumpkin & Wild Rice Soup

A reader calling herself "Moonchild" sends in this delicious-sounding autumn recipe.

2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16-ounces) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish

Cook wild rice according to package directions. Melt butter in large
saucepan. Add onion and cook until light brown. Stir in broth and pumpkin.
Cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; cook
10 minutes longer. Stir in cream; heat to boiling. Serve garnished with
chives or parsley.

Thanks! Readers, we'd love to hear your recipes. Send them to us here.

Recipe: Potato Soup

Autumn is soup weather, and reader Nelda G. was kind enough to share with us this hearty recipe for potato soup.

4 cups of potatoes cut into small chunks (about 4 large potatoes)
1/2 cup diced celery
1 cup diced onion
I diced carrot
4 slices of bacon, diced
smoked sausage cut in pieces (either kielbasa or bratwurst)
2 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp oregano
minced parsley

Add vegetables to large pot. Add water to cover. Cook until tender, and mash.

Fry bacon. Add bacon and grease to pot. Add milk and stir until creamy consistency is reached. Add salt and spices and sausage. Cook slowly for another half-hour.

Nelda adds that the flavor improves if the soup is made earlier in the day and left to sit in the refrigerator before being reheated.

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Recipe: Panzanella Salad

A reader sends in a number of recipes for tomatoes. Here's a particularly delicious one.

5 cups chopped seeded tomatoes
1/2 cup sliced scallions
1/2 cup chopped yellow bell pepper
1/2 cup chopped fresh flat leaf parsley
1/2 cup chopped fresh sweet basil
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 small French bread, cut into 3/4" cubes

In a large glass bowl, combine tomatoes, scallions, bell pepper, parsley, and basil. Season with salt and pepper, tossing to blend.

In a small bowl, whisk together lemon juice, olive oil, and garlic. Add dressing to salad, tossing to coat. Cover and chill 30 minutes.

Meanwhile, preheat oven to 350 degrees. Arrange bread cubes on a large baking sheet. Bake until toasted and dry, about 12 minutes. Cool slightly. Add bread to salad, tossing to combine.

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Recipe: Crispy Onion Patties

Reader Dick E. of Bellmore, NY says, "I am OBSESSED with this recipe! I can't wait to try it with shrimp, crab, and/or yellow squash added!"

2 1/2 cups onions, finely chopped
3/4 cup flour
1 tablespoon granulated sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

Mix dry ingredients, then add milk (batter should be fairly thick). Add chopped onions and mix thoroughly. Drop by spoonsful into hot oil. Flatten slightly when you turn them.

Thanks, Dick. Readers, we'd love to share your recipes. Send them to us here.

Recipe: Salmon Party Loaf

Helene H. of Woonsocket, RI, sends us this delightful and easy party snack:

1 16 oz can salmon
8 oz cream cheese, softened
2 tsp grated onion
1 tsp horseradish
1 tsp lemon juice
¼ tsp salt
¼ tsp liquid smoke
3 tbsp chopped parsley
½ cup chopped pecans

Mix the first seven ingredients together and chill. Form into a ball or two logs, and roll in parsley and nuts. Chill before serving with crackers.

Thanks, Helene!

We’d love to share your recipes. Send them to us here.

Recipe: Bombay Potatoes

From Melissa M., parts unknown, comes a spicy recipe from India that makes a great side dish…or a main dish if you fancy vegetarian. You can increase the amount of spices as your taste allows.

1 large potato, chopped
1 large onion, chopped
1 large tomato, chopped
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon curry powder
½ teaspoon chile powder
2 tablespoons of vegetable oil

Put the spices and oil in a large frying pan over medium heat until they darken. Add the onion and sauté unitl golden.
Add the potato and sauté for ten minutes.
Add the tomato, reduce the heat to low, cover and simmer for ten more minutes. Serve with flat bread.
Serves 2.

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Recipe: Waikiki Meatballs

From Carol M. in Framingham, MA, a family favorite:

1 -1/2 lbs ground beef
2/3 cup cracker crumbs
1/3 cup finely chopped onion
1 egg
1-1/2 tsp salt
¼ tsp ground ginger
¼ cup milk
2 tbsp oil
2 tbsp corn starch
½ cup brown sugar
13-1/4 oz can of pineapple chunks in syrup
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup chopped green pepper

Mix beef, cracker crumbs, onion, beaten egg, salt, ginger and milk. Shape mixture into 1-1/2” balls. Add oil to large skillet and cook meatballs over medium heat, turning until done.

Remove meatballs from skillet and keep them warm. Drain skillet. Mix corn starch and sugar in skillet, and blend in syrup from the pineapple, vinegar and soy sauce until smooth.

Return skillet to medium heat and cook, stirring constantly, until mixture thickens. Boil and stir one more minute. Add meatballs, pineapple and green pepper, and heat to desired temperature.

With rice, it serves six.

Thanks, Carol! We’d love it if you shared your recipes with us. Send them here.

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