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Turkey Pot Pies

This is from a kid's recipe book.

1 16 ounce can mixed vegetables
2 cups diced leftover turkey
2 1/2 cups milk 1 tablespoon instant chicken bouillon granules
1/3 cup all-purpose flour
1 tablespoon snipped parsley
1/2 teaspoon ground sage
1 package (6) refrigerated biscuits

Ask an adult to cut up the turkey for you and to turn the oven to 400 degrees F.

Pour 2 cups of the milk and the bouillon granules into the saucepan. Pour the other 1/2 cup milk into a jar. Add flour to jar. Close lid and shake till there are no lumps. Stire mixture into saucepan with a wooden spoon. Put pan on burner.

With adult help, turn burner to medium heat. Cook and stire till mixture boils. This will take 6 to 8 minutes. Cook and stir 2 minutes longer.

Stir in vegetables and turkey, parsley, and sage. I love to add some tarragon to recipes like this--a sweet and elegant addition! Cook and stir till hot. Turn off burner.

Put 6 individual casserole dishes into a shallow baking pan. Ladle about 3/4 cup of the hot mixture into each dish. Cut each biscuit into 4 pieces with scissors. Put 4 pieces on each casserole.

With adult help, put pan in oven. Bake 12 to 15 minutes. Turn off oven. WIth adult help, remove pies from oven. Makes 6 servings.

BEAUTIFUL JELLO POUND CAKE

Take a frozen Sara Lee pound cake and slice it horizontally into as many thin layers as you can. I usually get six or seven. Return cake to freezer. Whip one cup of whipping cream with a package of Jello--any flavor you like, to stiff peaks. The whipping cream will get a glorious color and flavor to it. Frost the cake with the whipped cream mixture between every layer and all around the outside. Keep this cake frozen until serving.

TURKEY NOODLE SOUP

Now this is comfort food, starchy and filling. Take your well-picked over turkey carcass and throw it into a big stock pot with whatever veggies you like in a soup stock--celery, carrots, onions. I usually make lots more stock than I need and freeze it in ziplock bags to use in soup throughout the rest of the year. Pour a big ol' mess of flour--two cups or a bit more-- on your largest cutting board and make a hole in the middle of it. Put a little salt down in the hole, and then break in three or four nice big eggs. Add a little splash of vegetable oil and then get your four year old's clean hands in it with yours. Add a little flour or a little more egg depending on whether it's too wet or too dry. At some point you'll turn it into a fairly consistant heavy dough. Now let it rest fifteen or twenty minutes while you go get dough out of the kid's hair. The resting lets the flour absorb moisture from the egg. Now roll those noodles out. Don't use a pasta machine or the results will be too consistant! You want irregular, homemade tasting noodles! But try to roll it pretty thin. Slice them by hand. A pizza cutter will work great. NOW--let the sliced noodles rest for a few minutes again. When they are just starting to dry, hang them up on clean plastic coat hangers where air can circulate around them. Depending on how thick they are, they may take as much as 20 minutes or more to cook in boiling broth. I always add some mashed potatoes to strained turkey broth, some shredded turkey, and some freshly steamed veggies (the ones that you cooked into the stock will be cooked to death!)

Turkey (or chicken) Casserole

Mix shredded turkey, shredded cheddar, and your favorite kind of pepper (I like peeled, roasted red bell pepper; others like chopped green chilis) together and set aside. In a saucepan, heat one can of cream of chicken (or other cream soup) with a half can of chicken or turkey broth (or gravy) and a half can of thick whipping cream. Stir this well as it heats. Wrap a few heaping spoonfuls of the turkey/cheese/pepper in flour tortillas and arrange the rolled up tortillas in a 13x9 baking dish. Reserve a little shredded cheese if you like. Pour the sauce over all, making sure the edges get a good quantity of sauce. Cover with foil and bake for 40 minutes at 325. Remove the foil and sprinkle with a little more cheese if you like. Bake another 10 minutes. The sauce makes the flour tortillas creamy in texture--really incredible! The basic concept of a creamy sauce poured over something wrapped in flour tortillas could be used for many more recipes!