Posted on 12/05/2021 6:11:11 PM PST by Jamestown1630
Turkey noodle salad. Not much to it. Equal parts by volume of cooked elbows, cubed turkey, chopped sweet onion and celery, mayo, season to taste and refrigerate until flavors marry.
...and sliced almonds and dried cranberries.
Sounds good.
A friend of mine once made a wonderful casserole of leftover turkey, recipe taken from an old edition of ‘The Joy of Cooking’. I’ll try to find and post.
Thanks, Liz. Merry Christmas to you and yours.
This year my pescatarian daughter and also son’s girlfriend will be visiting at Christmas. Can’t wait to see them, but I’m having trouble coming up with something a little “fancy” for Christmas dinner. My daughter recently discovered that she’s allergic to crustaceans, so no shrimp, lobster, or crab anymore. I believe she can have scallops but I haven’t had much luck with preparing them in the past. What should I look for if I can find any fresh? They will likely have been frozen at some point.
Also thinking of eggplant parmigiana. I make it old school and it takes me several hours to get in in the oven. It’s pretty darn good though. Maybe I can make it partly ahead and just pull it out of the fridge or freezer to warm up.
Appreciate any ideas or suggestions others might have.
Hi FamiliarFace! I have a “Pesky” tarian as well so I sympathize. You are sort of very limited because some of the recipes I have that are more “fancy” have crab, shrimp etc... Find out if she can have the “fake” crab or lobster and perhaps that can be substituted in a recipe like “Seven Sacrament soup” etc? Or, I have a very good recipe for vegetable lasagna that mimics the old recipe from Stouffer’s. If she is anything like my Pesky daughter.. she will be happy with anything that she can put on her plate. Hugs, Mom
Oh, thanks, for the tip. I’ve not heard of 7 Sacrament Soup before, so will look that up.
I make a terrific veggie chili, but that’s not very fancy. It is comfort food though, so maybe for one of the nights she’s here.
I’m not sure if she’d be happy with just anything. If that were the case, she wouldn’t be so hard to cook for. She enjoys cooking but she makes a horrible mess in the kitchen.
I like to clean as I go, so maybe she can do some of her own cooking and I’ll man the sink.
While it’s designed for bluefish, I’ve done this recipe with several different kinds of fish. It comes from one of John Shields’ Chesapeake Bay cookbooks:
https://freerepublic.com/focus/f-chat/3740038/replies?c=13
For many years, we had ‘Cookie Day’ at Mom’s. Six of us, give or take, would descend on her kitchen (2 ovens; big table to use!) and in about 6 hours get all, and I mean ALL of the cookie baking done for the season.
Everything went on the covered pool table in the basement, then we’d walk around and fill our tins and boxes and bins and it would be DONE! Any leftovers went to our local Food Pantry and Mom always took a big platter of cookies to Church.
I was in charge of the Spritz, so I know Spritz! Great topic, great memories.
‘Cookie Day’ is no more. We’ve lost a few of our key members (natural causes) and NONE of us need as many cookies to share as we once did. I’ve been kind of missing it, but not enough to start up the tradition again! ;)
My mother-in-law used to make enough cookies, several different kinds, for all 5 of her kids and other relatives. She still makes the best chocolate chips I’ve ever had, but she’s no longer able to do quite as much as she used to.
Yeah. Mom is 84 now - she says she’s baked enough for one lifetime, LOL!
Love your recipe from a Chesapeake Bay cookbook......very Mediterranean.
Bluefish Baked with Tomatoes and Capers
ING 1/4 cup Olive oil 1 onion, diced 2 stalks celery, diced 2 T. chopped garlic 1/4 cup chopped green onions 1-1/2 lbs tomatoes, peeled and chopped, with juice (3 cups) OR 1 28-oz can chopped tomatoes Cup dry white wine 3 T. capers, drained and chopped 1/2 tsp. dried thyme bay leaf Juiced lemon s/p 4 Bluefish fillets or other fish, 6 to 7 oz. each.
SAUCE heat oil, saute the onions, celery, garlic and green onions til limp. Add tomatoes, wine, capers, thyme, bay leaf, lemon juice. Simmer 45 min, s/pepper.
ASSEMBLY layer in Baker 1/2 hot tomato sauce, fish on top, rest sauce over fish. Place buttered w/paper, butter side down, atop dish. Bake 20-30 min (fish flakes). Remove to heated platter. Spoon sauce over, serve at once. Good over rice.
I’ve seen lots of pretty vegetable and fruit ones:
https://www.christmastraditions.com/category/old-world-christmas-fruit-veg.html
And this artist on Etsy offers DIY papercraft ones:
https://www.etsy.com/shop/LittleSquidBoutique?ref=simple-shop-header-name&listing_id=731033112
Just adorable.......thx.
The pickles reminded me of Dillsburg, a borough in Pennsylvania that has a ‘pickle drop’ on New Year’s. Mt. Olive, NC does the same thing:
http://www.visitgoldsboronc.com/2021/12/02/new-years-eve-pickle-will-drop-into-2022/
It looks more omlette-y than crepe-y but whew it takes a lot of time standing at the kitchen counter. A nice presentation though.
Dr.’s orders for hubby to go low carb and he’s complaining about every dish. No Christmas treats in this house any time soon.
I always read it as “pest”.
Since I’m not baking cookies this year, I am giving my three closest neighbors a jar of Spiced Nuts and a freshly-baked loaf of bread, instead. Made the nuts today - the house smells wonderful! Made a loaf of bread for us and thought, ‘Bingo! Perfect Christmas Gift. Unique and unexpected.’
Spiced Nuts:
https://www.food.com/recipe/sugared-spiced-nuts-28564
No-Knead Crusty Dutch Oven Bread:
https://anaffairfromtheheart.com/no-knead-crusty-dutch-oven-bread/
Found fancy jars at Dollar Tree for the nuts, and I’ll double-wrap the bread and tie that with a bow.
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