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Yummy Leftovers!

11/26/2019

Since we have seen all four of our children and their families sometime this fall, and Christmas is in just a few weeks, I’ve decided not to cook this Thanksgiving! We are going out for dinner, the main problem with that is that there will be no leftovers.. That is one advantage of hosting the Holidays, the yummy leftovers. Today I am sharing a recipe using leftovers, a recipe my sister, Doris shared with me. Its quick and easy and a favorite.

The Newbury Sandwich:
Cut a thick slice of sourdough bread, place on a microwaveable plate. Put a layer of cranberry sauce on the bread, next layer with pieces of left over turkey (chicken would work too), cover meat with lots of shredded cheddar cheese and sprinkle with crumbled crisp bacon or bacon bits. Heat in microwave for about 2 minutes, until cheese is melty. Makes a really large open face sandwich to be eaten with a fork.

Didn’t I say it was quick and easy? Remember to count your blessings, have a safe and Happy Thanksgiving!

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A Timely Recipe

11/19/2019

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The Lloyd hunting party did not get a deer last weekend, Maggie and I were mighty happy when the man of our house returned safe and sound. We just got word that our fourteen-year-old granddaughter Taylor got her second deer of the season today. I guess she is turning out to be the hunter of the family! I can live without venison, although we do eat jerky, sausage and I can tell no difference if I use ground venison in chili.

This time of the year I am always browsing through my recipe file looking for holiday recipes that use ingredients that remind me of the holidays, such is the one I am sharing with you this week, I have no idea who gave it to me, its easy to make and the muffins are best served warm.

Cranberry Muffins:
Mix together in a small bowl, 1 cup fresh or frozen cranberries, halved with 1/2 cup sugar and 1 tsp. grated orange rind, set aside.

Whisk together in a large bowl: 1 egg, 1/4 cup sugar, 1/2 cup orange juice and 1 tsp. canola oil. To this stir in 2 cups Bisquick, stir just until moistened, then fold in cranberry mixture. Divide muffin mixture between 12 greased muffin tins, Bake in a preheated 375 degree oven for 20-25 minutes.

Have a great week!

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Thanksgiving is just around the corner!

11/13/2019

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When the holidays are near I start looking for new recipes for old favorites! I recently came across a different way to prepare sweet potatoes in my new issue of Midwest Living magazine. I decided to try it yesterday when I had my granddaughter Samantha and her family over for dinner. It was a “have another helping” success. Two year old Lydia enjoyed it as well, but then Lydia likes just about everything. I am giving you the recipe as it was printed but mine was cooked in about 30 minutes and I kept the temperature pretty low. As I have mentioned before I have a knack for scorching food! It’s going to be on my holiday menu!

Mashed Sweet Potatoes with Orange and Mascarpone
1/4 cup butter ( half a stick)
3 # sweet potatoes ( 5-6 medium) peeled and cut into 1-inch cubes
1/3 cup orange juice
3 Tablespoons pure Maple syrup
4 oz. mascarpone cheese
2 tsp. orange zest
1 tsp. ground cardamom

Melt butter over medium heat. Stir in sweet potatoes. orange juice and maple syrup. Bring to a boil, reduce heat to low, cover and cook until fork tender, about 45 minutes ( it didn’t take mine that long). Remove from heat ( DO NOT drain). Mash with a potato masher, stir in mascarpone cheese, grated orange zest and cardamom. Serve warm. Stay warm and have a good week!

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Another Side Dish!

11/5/2019

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We survived another Halloween on Woodland Avenue. This year we had handed out 800 treats by 6:30, the action started at 3:30, so we finished in record time! The children and parents are all so polite and fun to see, even some of the dogs that are brought along are in costume, I probably should have some doggie treats to hand out!
Today’s recipe is one of my favorite ways to prepare peas, be sure to use the tarragon, it’s the ingredient that makes the peas taste so good!

Creamy Ham and Peas:
2 Tablespoons butter
one slice of ham cut into 1/2 inch pieces
1 red onion, halved and slice thin
2/3 cup whipping cream
1 Tablespoon chopped fresh tarragon, or 1 tsp. dried
salt and pepper to taste
1 # frozen peas

Melt butter, add ham, cook til brown about 5 minutes.Add onion, cook another 5 minutes, add cream and seasonings, cook 3 minutes til getting thick. Stir in peas. Cover and cook another 5 minutes, serve. Have a great week!

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

Yummy Leftovers!

A Timely Recipe

Thanksgiving is just around the corner!

Another Side Dish!

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