Recipes to make using left over turkey from Thanksgiving
Cooking on the Colorado
Leigh Pless

These recipes will be great for using up the last of your left over turkey and ham from Thanksgiving. I have also included a couple recipes for those of us who won't want to see turkey and dressing again for a long time after tomorrow.

Turkey Parmesan

3 ozs. sliced turkey
1 Tbsp. diced onion
1 Tbsp. mayonnaise
1 Tbsp. Parmesan cheese

Divide and spread each over 1/2 slice of toasted French bread. Heat in 400 degree F oven until slightly brown. Sprinkle with chives. Serve immediately.

Ham and Cheese Stromboli

1/2 Pkg. Puff Pastry Sheets (1
sheet)
1 egg
1 Tbsp. water
1/2 lb. sliced cooked ham
1/2 lb. sliced cooked turkey
1 C. (4 ozs.) shredded Cheddar
cheese

Thaw pastry sheet at room temperature for 30 minutes. Heat oven to 400 degrees. Mix egg and water and set aside. Unfold pastry on lightly floured surface. Roll into 16 x 12-inch rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1 inch of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Bake 25 minutes or until golden. Slice and serve warm.

Leftover Turkey and Wild Rice Bake

1 (6 ozs.) Pkg. wild and white
rice mix, uncooked
2 1/3 C. water
1 (4 ozs.) can sliced mushrooms,
drained
1 (14 ozs.) can whole artichoke
hearts, drained and quartered
1 (2 ozs.) jar chopped pimento,
drained
2 C. cooked turkey, diced
1 C. Swiss cheese, shredded
In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F oven for 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown.

Enchilada Squares

2 (19 ozs.) cans enchilada
sauce
1 lb. Monterey jack cheese,
shredded
1 medium onion, chopped
1 (4 ozs.) can sliced olives

1 lb. ground beef
1 1/2 C. vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
27 corn tortillas

Brown ground beef. Drain oil and add salt, pepper, garlic and onion powder. While meat is browning, heat enchilada sauce in medium size pan. Heat oil in skillet. Place a tortilla in hot oil for 1 minute, then turn over and fry 1 more minute. Do not allow tortilla to become crispy. Take fried tortilla and place in hot sauce for about 2 minutes, then take out and place in a 9 x 13- inch greased cake pan. Repeat again until you have a layer with 9 tortillas. Sprinkle half of the meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas dipped in oil and sauce as before. Sprinkle remaining meat, 1/3 cheese, onion and olives. Repeat another layer of tortillas. Spoon leftover sauce on top. Add remaining cheese, onion and olives. Bake at 350 degrees for 15 minutes or until cheese is melted. NOTE: If you want to make this dish ahead and cook later, simply cover pan with foil and refrigerate. When you are ready, bake at 350 degrees for 1/2 hour or until cheese melts. Cut into squares and serve.

Italian Shells Casserole

2 lb. medium-size shells
1 tsp. salt
16 ozs. sour cream
16 ozs. provolone cheese,
sliced
2 lb. ground beef
2 to 3 qts. spaghetti sauce (your
own or pre-made)
1/2 tsp. pepper
24 to 32 ozs. shredded mozzarella
cheese

Cook shells. Rinse, drain and set aside. Brown ground beef. Add salt, pepper and spaghetti sauce. Simmer for 20 minutes. Spray deep lasagna pan or large casserole dish with nonstick spray. Line with half of the shells. Cover shells with half the meat sauce. Spread half the sour cream over it and cover with half of both cheeses. Repeat for the second layer. Cover with lid or foil and bake at 350 degrees for 40 minutes. Uncover and bake 20 minutes more.