holiday leftover recipies

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holiday leftover recipies

Postby Obayan » Fri Nov 25, 2011 8:17 pm

Deviled ham:

1/2 pound baked ham (diced)
1/4 cup sour cream
2 tablespoons mayonaise
2 tablespoons mustard (dijon)
2 medium peeled celery stalks (diced)
1 1/2 teaspoon minced taragon
1/4 teaspoon sweet cayenne pepper
salt and pepper to taste
worcestershire sauce to taste

Mix all in a food processor and blend until a paste is formed.
Refridgerate overnight.


Turkey pot pie:

2 cups frozen peas and carotts
2 cups frozen greenbeans
1 cup sliced celery
2/3 cups butter
2/3 cups chopped onion
2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat
4 (9-inch) uncooked pie crusts

Preheat oven to 425 F
Boil veggetables until tender. Drain and set aside.
In pan, melt butter and saute all other ingredients.
fill 2 pie crusts. Use remaining 2 pie crusts to cover the two pies.
Make sure to add several slits on top crust for vent.
Bake for apx 30-35 minutes.


Turkey barley soup:

6 cups chicken broth
2 cups diced cooked turkey
1/2 cup pearl barley
1/2 cup chopped onion
2 celery stalks chopped
3 carotts sliced
1 bay leaf
1 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoon parsley

combine all in a pot and simmer for apx 1 hour or until veggies are tender.


White bean and ham soup:

16 ounces dried Great Northern beans
1 cup diced sweet yellow onion
3 cloves garlic, diced
1 tablespoon oil
1 1/2 quarts chicken broth or stock
2 bay leaves
2 cups peeled and diced potatoes
2 stalks celery, diced
3 carrots, peeled and diced
1 1/2 pounds to 2 1/2 pound ham shank
1/4 teaspoon black ground pepper
1 teaspoon salt
1/4 teaspoon ground cumin

Soak beans overnight in salt water, drain. In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes). Remove from heat. Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth. Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours. Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup. Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.


Fried rice with ham (can also use turkey, chicken or even beef)

2 eggs
1 tablespoon butter or margarine
1/4 cup soy sauce
1 tablespoon teriyaki sauce salt and pepper - to taste
1/2 onion - chopped
1 1/2 cups ham - cooked and diced
2 green onions - chopped
3 cups rice - cooked
1 can pineapple tidbits (8 oz.)
2 teaspoons garlic or 2 cloves garlic, chopped

In small skillet, heat butter or margarine over medium-high heat.
Whisk eggs in small bowl. Pour into pan, and scramble until soft cooked.
Remove from heat, set aside. In large skillet, heat 2 tablespoons olive oil or vegetable oil. Over medium-high heat add onion, ham and rice.
Stir fry 5-10 minutes until rice is crisped brown. Add garlic, soy sauce and teriyaki sauce. Continue stirring another 2-3 minutes. Add in green onions and pineapple, salt and pepper to taste, and scrambled eggs. Heat through, stirring to combine.

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