Help outfit Michael, Sarah, and John

Thursday, November 27, 2008

Happy Thanksgiving

I hope your Thanksgiving was wonderful today. We celebrated ours last week, so today felt quite strange. No baking. No cooking. No big meal. Just relaxation = very nice. I have many things to be grateful for this year. In fact, my good friend Melisa came down to visit me and to meet our new kids! After lunch, my sweet husband held down the fort while Melisa & I went off to see TWILIGHT! (our second time to see it). It was wonderful, of course! It was sad to see her go - it's hard for good friends to live far away from each other - but here are some pictures.

Melisa has lost some weight & looks AMAZING! Thanks for coming, Melisa!

With all of your leftover turkey, here are 3 recipes for you to try:

Biscuit-topped turkey pie
2 cups chopped cooked turkey
4-6 hard boiled eggs, sliced
1 can corn, drained
2 2/3 cups chicken (or turkey) broth
1 can cream of chicken soup
1 recipe biscuit dough

Preheat oven to 425 degrees. Place chicken in baking dish; cover with sliced eggs and corn. Sprinkle with salt and pepper. Mix broth and soup; pour over turkey. Cut dough into rounds with biscuit cutter; arrange over turkey. Bake for 30 minutes or until biscuits are cooked; serve hot. Yield: 6-10 servings.

Turkey Enchiladas
2 cans cream of mushroom soup
2 cans cream of chicken soup
7 oz can diced green chili
1 large onion, diced
1 can olives, sliced (optional)
turkey (cooked & shredded) chicken can be substituted
shredded cheese
1 10 oz can enchilada sauce

Recipe can be cut in half

Combine soups, chili, onion, olives, & turkey. In greased 9x13 pan, take flour tortilla and spoon 1-2 tbsp of mixture and sprinkle with shredded cheese. Roll up tightly, turn seam to bottom. Up to 16 per pan. Combine enchilada sauce with equal amount of water and 1/3 cup ketchup or to your taste. Pour over top of enchiladas. Sprinkle with cheese. COVER WITH FOIL. Bake at 350 degrees for 30 minutes or until heated. Let sit for a few minutes before eating.

Linguine & Turkey
12 oz linguine
2 tbsp butter
2 tbsp flour
1/2 tsp salt
12 oz evaporated milk
1 tbsp water
1 1/3 cup chicken or turkey broth
2 cups cooked, shredded turkey
1/2 cup romano or parmesan cheese

Cook linguine according to package directions. Drain and return to pot. In a separate saucepan melt butter over low heat until melted. Stir in flour and salt; add evaporated milk. Bring to a boil, stirring constantly. Add water and chicken broth. Cook until thick. Stir together turkey, noodles and sauce and pour into casserole dish. Sprinkle with romano cheese. Bake, uncovered, at 400 degrees for 20 minutes.
Here are some pictures from our relaxing day. Keith hasn't been warming up to Maggie (at all) so we had to take some pictures when he was tolerating her pretty well.

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