Subj : Leftovers
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 06 2024 10:54:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Okay. that's more what I think of as a bone-in ham than a ham bone.
DD> Bv)=
RH> That's what it was. Some meat was taken off for Thanksgiving dinner and
RH> afters bit was sent home with us with a good bit of meat still on it.
A Win-Win sort of thing.
RH> Today we cooked down the turkey carcass. Got a jam packed quart box of
RH> meat, 3 not quite (to allow head room) quart boxes of stock in the
RH> freezer and 3.5 quarts of stock to go into the fridge. Of all that,
RH> about half the meat plus 1.5 fridge quarts will go into turkey soup
RH> later this week, remainder of turkey plus some will go into turkey
RH> casserole. Remainder of the fridge stock and frozen will be used in
RH> various meals thru-out the winter.
DD> Waste not, want not.
RH> I was brought up on turkey soup for the post holiday bird, kept doing
RH> it for my family. For just the 2 of us I still do it, and it lasts
RH> longer. (G) I think Rachel (older daughter) does it now.
If she's smart she does.
DD> I sometimes buy ham bones from Humphrey's market as doggie treats.
DD> I'll use them first to make a pot of this. There isn't a lot of meat
DD> on each bone - but across three there is enough to spiff-up the soup.
DD> Bv)=
DD> Title: Easy Slow-Cooker Ham Bone Soup
DD> Categories: Pork, Vegetables, Beans, Poutry
DD> Yield: 6 servings
RH> We've no dogs but do use ham bones, as well as turkey or chicken bones
RH> quite often during the year in our cooking. For poultry I season the
RH> water for the stock with a bit of salt and some Bragg's Seasoning--a
RH> veggie blend. When it gets made into soup, I'll add some turmeric, a
RH> bit more salt and some pepper.
Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've
begun using miso paste in my chicken soups recently - thannk you Michael
Loo. Bv0=
DD> Soup is one of my favourite things to use up leftovers (or
DD> plan-overs).
RH> We've had quite the chilly spell since Thaksgiving, good for soups and
RH> suchlike. Supposed to get into the mid 60s next week but then cool down
RH> again. I think we'll be eating a lot of soup and such like this winter.
Our temperatures finally got "seasonal" for the first time this year. We
had one morning almost into the single digits - 11ºF. Before I left on my
rounds I nipped out to car and started it. Then back into the house to get
the rest of my "leaving prep" done. Supposed to be in the 40s and 50s next
week. No White Xmas here I don't think. And that's all right with me.
Something else to do with leftover turkey ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings
7 oz Pkg thin spaghetti; broken
- in half
2 c Diced, cooked turkey
1 c Sliced fresh mushrooms
1 sm Onion; peeled, chopped
3 tb Butter
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Milk
1/2 ts Poultry seasoning
1/8 ts Ground mustard
1 c Shredded Cheddar cheese
1 c Shredded mozzarella cheese
1 tb Shredded Parmesan cheese
Minced fresh parsley
Cook spaghetti according to package directions. Drain
and place in a greased 11" X 7" baking dish. Top with
turkey; set aside.
In a large skillet, saute the mushrooms and onion in
butter until tender. Whisk in the soup, milk, poultry
seasoning and mustard until blended. Add cheddar cheese;
cook and stir over medium heat until melted. Pour over
turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will
be full). Bake, uncovered, at 350ºF/175ºC for 25-30
minutes or until heated through. Sprinkle with parsley.
Susan Payne, Corner Brook, Newfoundland
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... It was much more fun being 20 in the 70s than being 70 in the 20s!
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