Hot Chicken Salad

This is an oldie but goodie from the first cookbook I ever personally owned, Betty Crocker’s Good and Easy Cookbook, first published in 1954, but still being printed in the sixties.  My copy is well used, taped up on the spine, and I still look through it occasionally for good recipes from that era.  

I used to make this recipe when I was first married, and Myrna says she served it to her ladies’ Christian Service Group when she was first married. 

It’s a good way to use leftover cooked or canned chicken or turkey, and it’s quick and tasty, with no canned soup or sauce making.  You must use full-fat mayonnaise for this to work. 

The celery stays crunchy; making it actually a salad…I only cooked mine 10 minutes in these shallow casseroles.  I stir the chips right into the mixture right before putting it in dish to bake; they stay crisp and don’t burn before the dish heats through.           

                   Hot Chicken Salad

  2        Cups  Chicken -- cut up

  2        Cups  Celery -- thinly sliced

     ½    Cup  Almonds -- or peanuts, toasted

     ½    Teaspoon  Salt

  2        Teaspoons  Grated Onion

  1        Cup  Mayonnaise (I used ¾ cup)

  2        Tablespoons  Lemon Juice

     ½    Cup  Cheese -- grated

  1        Cup  Potato Chips -- crushed

Heat oven to 450°.  Combine ingredients except cheese and chips.  Pile lightly in individual baking dishes.

Sprinkle with cheese and potato chips.

Bake 10-15 minutes.

Chicken Sandwich Filling

Remember those school sandwiches with chicken salad?  Or Mom’s fancy party sandwiches?  Well, nowadays, you don’t always have to kill and cook the chicken first.  Here’s the recipe for a simple chicken sandwich filling – nothing to detract from the fresh, delicate taste of poached or home-canned chicken.  You can poach chicken breasts by cutting them in half, covering with stock, bringing to a boil, and then covering the pot and letting them stand 20-25 minutes.  

I used home-canned chicken and my little food processor for this today – our Mom used her manual meat grinder.  This makes a thick filling, not chunky, so it holds together.  We much prefer homemade “Cooked Dressing” for the genuine old-time taste, but your favorite mayonnaise or white creamy salad dressing will also work.    Make the dressing a day ahead, and use any leftovers anywhere you would use mayonnaise – it keeps at least a week in the refrigerator.   

We enjoyed ours on homemade Walnut Bread  with home canned Split Pea Soup.         

                         Chicken Sandwich Filling

  1           Cup  Cooked Chicken -- or home canned

     ½       Cup  Celery -- finely chopped

  1           Slice  Onion -- finely chopped

               Salt and Pepper -- to taste

    ¼        Cup   Cooked Dressing -- or mayonnaise

Finely chop or grind all ingredients together.  Moisten with dressing

Spread on buttered bread or toast.  Serves 4

  "Betty Crocker Quick and Easy Cook Book 1954"

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter 

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

67¢ per cup   Only 25 Calories per tablespoon   Yield:  "1 cup"

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

Chicken and Rice Soup

Myrna found a good cookbook, called   "Cooking from the Cupboard" at the local book sale and bought it for me.  It wasn’t quite what I expected, the author isn’t into self-sufficiency, or even a necessarily economical cook, she just wants quick, very good meals without takeout, thawing, or much fuss either.  She has a syndicated column, “Cook It Light” with 30 million readers each week.  I figured any gal who thinks an assortment of wines to cook with is essential in her pantry can’t do too much wrong.

Here’s one of the recipes I tried this week…Unlike the author, I used my own home-canned chicken and broth.   Any chicken soup depends on the quality of the broth, and I used some where I had roasted the chicken bones and vegetables before cooking and canning the broth. 

We liked the fact that I didn’t have to thaw anything, and I always have these ingredients in MY pantry.  We had a delicious lunch with a half sandwich on homemade bread and a salad with homemade salad dressing.    We enjoyed fruit for dessert.          

                          Chicken and Rice Soup

 

4             ounces  Canned Mushrooms

  28           Ounces  Chicken Broth

  9 3/4      ounces  Canned Chicken -- undrained

     1/2      cup  Rice -- uncooked

     1/4      teaspoon  Celery Seeds

  2             tablespoons  Sherry -- or Madeira wine

In a large saucepan, bring the broth and liquid from the chicken and mushrooms to a boil over medium heat.  Add the rice and celery seeds; cover and cook 15 minutes.  Remove from heat, and let stand 5 minutes.

Break the chicken into bite-sized pieces and add to the saucepan.

Bring to a boil, reduce the heat and simmer for 5 more minutes.  Remove from heat and stir in the wine.

4 Servings (about a cup each)

 

Per Serving: 225 Calories; 7g Fat (28.8% calories from fat); 21g Protein; 17g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 1142mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Chicken Tater Bake

Here’s a two-for-one winner – a casserole that you can make from pantry staples that also freezes well.  

It's similar to the usual Tater Tot casserole that I used to make when I had children at home, but with a pot-pie like filling.  This is a casserole that everyone, especially children, will like, and would be a good choice for community dinners and potlucks.

Chicken Tater Bake

  2             Cans  Condensed Cream of Chicken Soup -- undiluted

     ½         Cup  Milk

     ¼         Cup  Butter -- cubed

  3             Cups  Chicken -- cooked, cubed or canned, drained

  16           Ounces  Frozen Peas and Carrots

  6             Ounces  Cheddar Cheese -- shredded, divided

  32           Ounces  Tater Tots

In a large saucepan, combine the soup, milk and butter.  Cook and stir over medium heat until heated through.  Remove from the heat; stir in the chicken, peas, carrots and 4 ounces of the cheese.

Transfer to two greased 8" square baking dishes.  Top with tater tots; sprinkle with remaining cheese.

Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350° for 30 minutes.  Uncover; bake 5-10 minutes longer until heated through.

To use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350° for 1 1/2 to 1 3/4 hours or until heated through.

12 Servings

  "Taste of Home Casseroles and One Dish Meals”

  "2 Casseroles"

Per Serving: 248 Calories; 18g Fat (65.3% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 520mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

Potluck Chicken Casserole

It’s hard to go wrong with a chicken casserole – although we thought ham would have been excellent too.  If you use canned or home canned chicken as I did, this can be a pantry meal…I usually have the other ingredients on hand.  I have used canned mushrooms, and couldn’t tell the difference from fresh ones in a casserole like this.  I didn’t bother with the butter on the cornflakes, it’s not necessary.

We also liked this because it didn’t use any cream soup or cheese – a refreshing change.  If you have folks on a gluten-free diet, use cornstarch instead of the flour, and make sure your mayonnaise is gluten-free – and leave off the topping or use gluten-free cereal.                  

Potluck Chicken Casserole

     ½    Cup  Mushrooms -- chopped

  3        Tablespoons  Onion -- finely chopped

  2        Tablespoons  Butter -- divided

  2        Teaspoons  Garlic -- minced

  3        Tablespoons  Flour or 2 Tablespoons Corn Starch

  1 ¼    Cups  Whole Milk

     ¾    Cup  Mayonnaise

  4        Cups  Chicken -- cooked, cubed

  3        Cups  Rice -- cooked

  1        Cup  Celery -- chopped

  1        Cup  Frozen Peas -- thawed

  2        Ounces  Pimientos -- diced, drained

  2        Teaspoons  Lemon Juice

  1        Teaspoon  Salt

     ½    Teaspoon  Pepper

                        Topping

     ¾    Cup  Cornflakes -- coarsely crushed

  1        Tablespoon  Butter (optional)

Preheat oven to 350°.  In a large saucepan, saute mushrooms and onion in butter until tender.  Add garlic, cook 1 minutes longer.  Stir in flour until blended.  Gradually add milk; bring to a boil.  Cook and stir 2 minutes until thickened and bubbly.  Remove from heat, stir in mayonnaise until smooth.  Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Transfer to an ungreased 13 x 9" baking dish.  Melt remaining butter, toss with cornflakes.  Sprinkle over top.  Bake uncovered, for 30-35 minutes or until bubbly.at 350°.

I cook about 1 cup converted rice and 2 cups water for 20 minutes to get about 3 cups cooked rice.

8 Servings

$ 6.24 or 78¢ per serving

"Taste of Home Casseroles and One Dish Meals"

Turkey Noodle Poppy Seed Casserole

  This recipe from "Southern Living Big Book of Christmas Baking" is holiday comfort food.  You may have leftover turkey that would be perfect for this casserole.   You could make it now and freeze it for entertaining later.
The big size is just right for the buffet table and it is a long-time hit, the flavor is delicious and most folks will like it.  If you are planning on a crowd, make 2 big casseroles so you can replenish the buffet.  They give directions for preparing ahead, great for a busy hostess.

 We enjoyed it in individual casseroles too.

                    Turkey Noodle Poppy Seed Casserole

8     ounces  Egg Noodles , uncooked

½   cup  Onion -- chopped

¼   cup  Green Pepper -- chopped

¼   cup  Butter -- melted

3       tablespoons  Flour, All-purpose

3       cups  Milk

¼   cup  Parmesan Cheese -- grated

1      tablespoon  Poppy seeds

1      teaspoon  Salt

1/8  teaspoon  Ground Red Pepper

3      cups  Turkey -- cooked, diced (or home canned, drained)

4      ounces  Pimiento -- diced, drained

Cook noodles according to directions.  Drain well, set aside.

Cook onion and green pepper in butter over medium high heat, stirring constantly, until tender.  Add flour, stirring until smooth.  Cook, stirring constantly, 1 minute.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in noodles, 1/4 cup parmesan cheese, poppyseeds and next 3 ingredients; add pimiento, and stir gently.

Spoon into a lightly greased 13 x 9 x 2" baking dish. Bake, covered, at 350° for 45 minutes. (For the individual casseroles, bake 20 -30 minutes instead). Uncover; sprinkle with remaining Parmesan, and bake, uncovered, 10 additional minutes.

To make ahead: The dish can be refrigerated up to 8 hours.  Let stand at room temperature 30 minutes before baking as directed.

To freeze:  To bake, thaw in refrigerator 24 hours.   Let stand at room temperature 30 minutes before baking as directed.

Per Serving (excluding unknown items): 363 Calories; 17g Fat (42.0% calories from fat); 24g Protein; 29g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 494mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Individual Turkey Casseroles

 I found this recipe in the casserole section of the “Southern Living Low Cost Cook Book “.  I liked the idea that it only used the crust on top – no chance of getting a soggy bottom and less calories.  I used a recipe for savory crust that I like from Land O Lakes, but Myrna’s favorite pie crust would be just fine.  I used home canned turkey and stock; this is an excellent way to use holiday leftovers too.     I didn’t have just the right size dish, so I used some 5” pie pans successfully, and it gave the dish a ‘rustic’ look.    These are not big servings, but they are filling.     

                       Individual Turkey Casseroles

     ½       cup  Flour, All-purpose

  1           teaspoon  Salt

  1           cup  Turkey Stock -- cold

  1           cup  Turkey Stock -- hot

     ¾       cup  Frozen Peas -- thawed

     ¾       cup  Celery -- diced

  2           Carrots -- thinly sliced

  2 ½       cups  Turkey -- cooked, diced

               Onion – minced

               Salt and pepper to taste

  1           recipe Pie Crust

Bring 1 cup of turkey stock to boiling.  Add the carrots and celery and cook, covered, over medium heat for about 10 minutes

Mix the flour and salt.  Add the cold turkey stock slowly and mix until smooth.  Add to hot turkey stock in a saucepan and cook until thickened, stirring constantly.

Add the peas, turkey and onion and mix lightly.

Place hot mixture in individual four 6 to 8 ounce baking dishes and top with pastry, cut slits.

Bake at 425° for 20 minutes.
4 Servings

Per Serving: 484 Calories; 22g Fat (41.2% calories from fat); 30g Protein; 40g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 963mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

                              Savory Pastry

  1 1/3      Cups  Flour, All-purpose

     1/2      Teaspoon  Salt

     1/4      Teaspoon  Paprika

     1/2      Cup  Butter

  2  To 4 Tablespoons  Ice Water

In medium bowl, combine all pastry ingredient except butter and water.  Cut in butter until crumbly.  Stir in water; shape into a ball.  On lightly floured surface, roll out dough to 1/16"  thickness.  Cut to size.  Use for crust for top or bottom of savory pies, or for turnovers. 

Bake for 15-20 minutes until golden brown at 375-400°, depending on recipe.

Makes a single 12 ounce large crust or 4 pot pie top crusts.

  "Land O'Lakes Treasury of Country Recipes"

Meals from Jars

Today, a busy one, I served a generous meal mostly from jars.  Looking at it, I was grateful for the chance to serve a wholesome meal quickly and inexpensively.

Foresight allowed me to make chicken soup; opening a small jar of home canned chicken, a jar of  home-canned “soup vegetables”, consisting in this case, of carrots, onions, celery, and a jar of homemade chicken broth.  I added frozen homemade noodles to the broth; then cooked 10 minutes.  I could have used barley, a favorite of ours, or rice to make this soup hearty and only would have had to cook it another 10 minutes or so.  Had I wished, I could have thickened the broth to gravy and served the chicken and vegetables over biscuits or as a stew instead of soup.

We enjoyed frozen cornmeal batter rolls I made last week, reheating them and serving them with a jar of Tomato Marmalade.  We could have chosen from several kinds of jams or jellies.   We opened a jar of Refrigerator Pickles Myrna had brought us …so good!  For dessert we enjoyed a small dish of home canned peaches.  If I had had a few more minutes, I could have turned those peaches into a crisp or cobbler.

Besides canned poultry, we keep several kinds of canned beef slices and chunks on hand, canned meat balls, jars of canned ham and several kinds of canned beans and soups like split pea and bean soup.  Along with fruits and vegetables, we can eat pretty well without needing to defrost anything.

This is how many women used to make convenience meals or expand a small meal to serve company.  I remember being amazed at how women I knew could spontaneously (it seemed to me at the time) serve up a meal to drop-in guests with little fuss.  I feel blessed to have learned some of their secrets as well as the skills of canning and baking.  

Chicken Stew with Dumplings

I haven’t made dumplings for many years, so when I saw this recipe in the Land O Lakes Cookbook I had to try it. I must say I am glad I did. It was quite easy to make. I did use canned chicken meat as I had it on hand and used canned chicken broth and about 1/4 water for all water. As I wasn’t going to cook the chicken in the water for a hour, I wouldn’t have the broth to use. It came out just right on the amounts which is always a plus in my book. 

Next time, I will try the dumplings with beef stew instead of chicken, as we like it better than chicken and I make it more often. Just be sure you have plenty of liquid as the dumplings use up quite a lot of the cooking liquid.

 I used my cookie scoop to drop the dumplings - it holds about a rounded tablespoon and worked great.

Chicken Stew With Dumplings 

STEW

2 1/2 to 3 lbs. chicken thighs

5 cups water

4 new red potatoes, cut into sixths.

3 carrots cut into quarters

2 stalks celery, sliced 1/4”

1 Medium onion cut into eights

10 oz package frozen peas

1/2 tsp salt

pinch of pepper

DUMPLINGS

1 1/2 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

3 Tablespoons butter

3/4 cup milk

1/4 cup chopped parsley

In Dutch oven, place chicken. cover with water. Cover pan and cook over med. heat until fork tender (50 to 60 minutes)

Remove chicken from broth, skim fat; return chicken to broth. Add remaining stew ingredients. Cover and cook over med. heat until vegetables are fork tender (15 to 20 minutes). In large bowl stir together flour, baking powder and salt. Cut in butter until mixture is crumbly. Stir in milk and parsley. Drop dumplings by rounded tablespoons into hot stew. Cook, uncovered, 10 minutes. Cover and continue cooking until dumplings are tender (8 to 10 minutes).

Almond Turkey Delight

 If you have some home canned turkey or chicken, this is a good recipe to use it in. If you don’t have your own, canned chicken you can buy at the store such as Swanson Chicken works quite well. I rarely make this casserole the same each time. Start with the basic recipe and add what you think your family would like or what you have in the fridge that needs to be used up. As long as you use the same amount of rice and liquid you can add or detract. Tonight I added some red pepper strips, a clove of garlic and two stalks of celery diced. I usually will add some Basil either fresh or dried and black pepper to taste. 

If you do as I did and use an oven proof pan, you can toast the almonds, saute the veggies and melt the butter, add flour and liquid in the same pan. Add in the rice and turkey  and pop in the oven for about 20 minutes. Serve with a vegetable and fresh bread or rolls and you have a easy meal and easy cleanup.

Almond Turkey Delight

Ingredients

3 cups cooked rice

1/3 cup almonds

1/4 cup butter or margarine

1/4 cup flour

1 can chicken broth about 14 ounces

1/3 cup water or broth from the canned turkey to 1/3 cup

1 tsp salt

1 cup sliced turkey (1 pint jar of canned turkey)

Directions

Put rice on to cook

Brown slivered almonds in melted butter in pan. Remove almonds and stir in flour. 

Slowly add broth and water and cook over low heat till slightly thickened and smooth.

Add salt. and turkey.

Put rice in buttered casserole top with turkey and broth.

Sprinkle with almonds and heat in 300° oven for 20 minutes

Serves 4

Wild Rice Soup

There is a great grocery chain in Minneapolis that has very nice dining rooms. This is probably their most popular menu item. Every time we visit there, we make a point of eating wild rice soup at a Byerly’s.  They use ham in their recipe, we like it better with canned chicken or turkey.  I often cook the rice a day ahead, or even cook a larger batch and freeze the extra to use next time; it freezes very well.
Byerly's Wild Rice Soup

1/2 cup Wild Rice -- uncooked
4 tablespoons Onion -- minced
4 tablespoons Celery -- finely chopped
1/2 cup Carrots -- very thinly sliced
3 cups Chicken Broth -- (homemade or made with water and chicken base)
2 tablespoons Sherry
2 Cups ham, chopped OR
1 Pint Canned Chicken or Turkey-- or 12 ounces purchased or 2 cups cooked
1 cup Heavy Cream -- or half and half
4 tablespoons Flour, All-purpose

• Cook wild rice in 1 cup of water or broth for 40-50 minutes; drain well. (I often do this during dinnertime the day ahead and refrigerate.)

• In a saucepan, combine broth, sherry, vegetables and chicken; simmer about 15 minutes. Add rice. Combine flour and cream, add to saucepan and cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute more until thickened.

Cost 2010: $4.56 or $1.14 per serving
Yield: "1 1/2 quarts" About 4 servings.
Per Serving: 491 Calories; 30g Fat (55.6% calories from fat); 27g Protein; 27g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 1017mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Chicken Rice Salad

This refreshing salad is perfect when cucumbers and peppers are ready in the garden or Farmer’s Market. I use home-canned chicken or turkey, but any diced cooked chicken or purchased canned chicken work, although the purchased canned chicken has much more sodium. I don’t know where I found this recipe, but I have been making it for most of our marriage.
I purchase roasted walnut oil for a delicious bread recipe I have, and am always on the lookout for other ways I can use it to boost the flavor of a recipe that has nuts in it, so I can use the oil before it gets rancid. It adds a nice touch to this salad, but olive oil or salad oil is a good substitute, and not as expensive.  Choose a gluten-free mayonnaise if necessary, like Duke's.
Chicken Rice Salad
2/3 cup Instant Brown Rice or long grain white rice
1 Cup Chicken Broth -- From chicken, add water to make amount
12 ounces Canned Chicken -- drained , or 1 pint home canned
2 tablespoons Cider Vinegar
2 tablespoons Roasted Walnut Oil or olive oil
2/3 cup Celery -- diced
1/4 cup Sweet Red Pepper
1/4 cup Cucumber -- diced
2/3 cup Green Grapes -- halved
4 tablespoons Pecans -- or walnuts (broken)
1/4 cup Mayonnaise
Cook the rice in the chicken broth. While still warm, mix in oil and vinegar and chicken. Chill 2 hours or overnight. Add remaining ingredients and mayonnaise, cover and refrigerate 2 hours or until well-chilled. Serve. Yield: "5 Cups" 5 to 6 main dish servings

Summer 2010 Cost: $3.20 or 54¢ per serving if grapes and vegetables must be purchased and home-canned chicken is used; less if you have garden cucumbers and peppers.
Per Serving: 301 Calories; 20g Fat (59.1% calories from fat); 15g Protein; 17g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 482mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

Avgolemono Soup

We enjoyed this soup at a Greek restaurant in our community and liked the light tangy soup with a half sandwich or salad for a nice lunch. I make it when I have fresh garden parsley. Use your home-canned chicken or turkey or cooked chicken planned-overs. Zest the lemon rind and save it in the freezer for another recipe.
Avgolemono Soup

1 Pint Canned Chicken and broth or 2 cups cooked chicken and 1/2 cup chicken broth
1 Quart Canned Chicken or Turkey Broth -- (4 cups)
2/3 cup Rice -- dry
2 large Eggs
1/4 cup Lemon Juice -- freshly squeezed
2 tablespoons Parsley -- finely chopped
Bring chicken broth to a boil. Add rice, reduce heat and gently simmer for 20 minutes, then add chicken to soup for another 5 minutes.
In a 2 cup measure, whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it, it will thicken immediately. Sprinkle with parsley, season with salt and pepper and serve.
Per Serving: 288 Calories; 9g Fat (29.4% calories from fat); 23g Protein; 26g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

Spaghetti Parmesan with Chicken and Spinach

Quick and easy to make at the last minute. Serve with Garlic bread or toast or rolls and a relish or olive plate or a green salad. We enjoy this when we have fresh spinach leaves from the garden.
Spaghetti Parmesan with Chicken and Spinach
12 Ounces Fresh Spaghetti -- or 8 ounces dry spaghetti
3 Tablespoons Butter -- or parsley butter
1 Teaspoon Garlic -- minced (optional)
1 Cup Heavy Cream
4 Ounces Parmesan Cheese -- freshly grated - divided
pinch Nutmeg -- optional
3/4 Cup Fresh Spinach – shredded
2 Cups Chicken -- cooked or 1 pint home canned chicken or turkey, drained
1. Cook the spaghetti; about 4-5 minutes from frozen or as package directs, until tender and not rubbery. Drain over shredded spinach in colander (this will just wilt the spinach).
2. Melt butter in the same large pan over medium heat. Add one cup of the heavy cream and HALF the cheese. Add nutmeg if desired.
3. Add the pasta and the chicken to the pan and toss over low heat until pasta is well coated - do not cook too long as pasta will absorb sauce quickly. Serve immediately, topped with remaining cheese.
Serves 6
*Use any kind of cooked chicken: canned and drained, poached, grilled, roasted or rotisserie or cook diced raw chicken quickly before you start the dish.  Diced ham will also work well.

Turkey Tetrazzini

Last week I canned a turkey; I have already given some away as lots of people understand the delicious ways that it can be used. Besides the obvious, creamed turkey on biscuits and turkey with homemade noodles (a favorite in this part of the Midwest), we enjoy this turkey, mushroom and spaghetti dish baked in a light white sauce flavored with Parmesan cheese and sherry. No canned soups required.
Adding skim milk powder to the turkey broth and mushroom liquid makes an especially flavorful dish and doesn’t waste any of the good flavor and nutrition. Otherwise, use 1 cup liquid milk and 2 cups broth. Frozen peas can be substituted for the green peppers. I usually use homemade semolina spaghetti; it takes about 12 ounces for fresh to substitute for the dry pasta.

Turkey Tetrazzini

Servings: 6-8

8 ounces Spaghetti, dry - cooked and drained
3 tablespoons Butter
1 small Onion -- diced
½ cup Red or Green Peppers – diced
4 ounces Canned Mushrooms – drained and liquid saved
2 tablespoons Sherry (optional)
¼ cup Flour, All-purpose
1 cup Skim Dry Milk -- (Mix with broth)
3 cups Broth (use any liquid drained from mushrooms and meat as part of the 3 cups)
¼ cup shredded Parmesan Cheese
2 cups or half-pints of cooked or canned Turkey or Chicken, save liquid for recipe
12 saltine crackers, crushed and mixed with ¼ cup butter
¼ cup butter, melted

• Cook spaghetti, drain and set aside.
• In same pan, melt butter, cook onions, mushrooms and peppers. Stir in sherry and cook 1 more minute. Add flour and cook 1 minute. Add milk-broth mixture slowly, cook until thickened. Remove from heat and add parmesan and chicken. Combine with spaghetti in pan.
• Spoon into greased 2 quart shallow dish, top with buttered cracker crumbs, bake 20 minutes or until bubbly at 350°.
• If desired, skip cracker crumbs, bake 10 minutes, and then top with chow mien noodles or crushed canned onion rings or potato chips, and continue baking 10 minutes or until bubbly.

Per Serving (with cracker crumbs): 440 Calories; 17g Fat (34.6% calories from fat); 24g Protein; 46g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat.

Chicken or Turkey Stew with Dumplings

This is one of our other favorite ways to use canned or cooked leftover turkey or chicken and broth. It all cooks in one pot and the dumplings are extra delicious with the broth in the dumpling too.  The dumplings thicken the broth to gravy.  It’s perfect on a cool, rainy day.

Chicken or Turkey Stew with Dumplings

1 tablespoon Butter

5 ounces Onion – chopped (1/2 large)

4 ounces Carrots -- thinly sliced (1 cup)

2 stalks Celery -- coarsely chopped

2 Half Pints Canned Turkey (or 1 1/2 cups cooked poultry)

1/4 teaspoon Pepper

3 cups Turkey Broth -- (use any drained from canned meat plus a pint of home canned broth)

Dumplings
¾ cup Self-rising Flour -- 4 ounces (or use ¾ cup all purpose flour and 1 teaspoon baking powder)
2 tablespoons Butter
2 teaspoons Parsley -- dry or fresh
¼ cup Chicken Broth -- or milk
HEAT butter in Dutch oven or saucepan over medium-high heat until hot. Add onion, carrots and celery; cook and stir until tender, about 10 minutes. Add chicken, pepper and larger amount of broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes.
PLACE flour in medium bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in parsley. Add remaining broth; stir just until dry ingredients are moistened.
DROP dough by tablespoonfuls onto simmering stew with scant tablespoon scoop - makes 12 dumplings. Cover; cook over medium-low heat for 10 to 15 minutes or until dumplings are firm.
4 Servings
Cost March 2010: $ 2.79 or 70¢ per serving with home-canned turkey or $3.28 or 82¢ per serving if using home cooked chicken or $4.73 or $1.19 per serving using purchased canned chicken.
Per Serving: 338 Calories; 16g Fat (42.7% calories from fat); 23g Protein; 25g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 1414mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2