From wetleather@onpmomma.isc-br.com Wed Nov 22 18:12:25 1995
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From: martin@plaza.ds.adp.com
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> Scott
> BTW. I just got my turkey. 27 lbs, yep 27. God I love turkeyday
> Great Football, time with the family, and a great me.
Jim:
> 27 lbs? How many people are you planning on feeding? I'm having 12 at
> my place and the meat guy (poultrygeist?) at the store said 15 lbs
Jim? You're a bachelor. If you insist on continuing to do silly things
like that you need to learn the Art and Science of _leftovers_.
Hot turkey sandwiches with stuffing and mashed potatoes and gravy
Cold turkey sandwiches with stuffing and mayonnaise and cranberry jelly
Curried turkey sandwiches with chutney
Turkey souffle
Turkey rice casserole
Turkey noodle soup
Turkey croquettes with cranberry cumberland sauce
Pasta with turkey sauce au poivre
spicy turkey omelette with grated cheese
Turkey pasties
Turkey gumbo
Turkeyburgers with sweet pickles
Turkey goulash
Turkey boudin
Turkey salad
Grilled turkey/potato shashlik with fennel
Turkey stew with cranberry dumplings
Deviled turkey on toast points with fresh grated horseradish
Turkey Stroganoff
Turkey in coconut rice cooked in pandan leaves
Turkey mole' poblano
Turkey rissotto with saffron and roast garlic
Smoked turkey jerky
Turkey borscht topped with creme fraiche
Turkey tortellini
Turkey stir-fry with wild mushrooms
Turkey bistilla
Turkey piroshki with garlic grits
Turkey quiche with onions and roast garlic
Turkey enchiladas
Turkey wat with enjira and cottage cheese
Barbecued turkey sushi with sweet potato tempura
Turkey hash
Turkey spring rolls Vietnamese style
Turkey custard with matsutake
Turkey couscous
Turkey gyros with tahini sauce
Turkey fahitas
Turkey crepes
Steamed turkey pudding
Turkey pot pie
Smothered turkey creole style with Basmati rice
Wild Turkey toddy (that's not leftovers, but it'll help you _face_ the
leftovers One More Time)
Have dinner, will travel,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@onpmomma.isc-br.com Wed Nov 22 23:04:59 1995
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From: parkerb@sos.sos.net (Brett Parker)
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Subject: Re: Habeas Carcass
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>
>Martin so very helpfully replies:
>> Jim? You're a bachelor. If you insist on continuing to do silly things
>> like that you need to learn the Art and Science of _leftovers_.
>> leftovers One More Time)
>
>Martin, you forgot turkey a la king. :-)
You also forgot Turkey Pud Ped and Turkey Curry
Eat, Drink, and be Yourself,
----------------------------------------------------------------------------
-----
---Brett Parker Mount Vernon, WA parkerb@sos.net
--CyberCat Computers (360)424-6770 cybercat@sos.net
--Honda RS125 "Albino Killer Bee" ridmcwby@sir.edu
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From wetleather@onpmomma.isc-br.com Wed Nov 22 23:45:14 1995
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From: martin@plaza.ds.adp.com
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Subject: Re: Habeas Carcass
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>
> >
> >Martin so very helpfully replies:
> >> Jim? You're a bachelor. If you insist on continuing to do silly things
> >> like that you need to learn the Art and Science of _leftovers_.
>
> >> leftovers One More Time)
> >
Beth pointed out:
> >Martin, you forgot turkey a la king. :-)
I mentally wandered about the entire globe, thinking "Now what would
_they_ do with a bit of leftover turkey?" and entirely forgot New York.
So also add, "Turkey Waldorf", which isn't redundant because when I said
"Turkey salad" I was thinking of a Thai or Szechuan style dressing over
slivered turkey and select garden greens.
Brett is helping too:
> You also forgot Turkey Pud Ped and Turkey Curry
I did "Curried turkey sandwiches with chutney", so "Turkey Curry" would
have been redundant, but what's "Turkey Pud Ped"?
OTOH, if I made curried leftover turkey, I could make waldorf leftover
curried leftover turkey _salad_, THEN make leftover waldorf leftover curried
leftover turkey salad _sandwiches_ with chutney. (Come to think of it, we
may have a bit of leftover chutney in the fridge). Gads, with very careful
planning that could go on for _days_. Properly done, you'd NEVER have to
serve an original food:
Roast chicken, roast chicken stew with dumplings, chicken stew hash,
chicken hash frittatta, chicken frittatta fried rice, roast chicken with
fried rice stuffing... da capon al fine.
Yo! Yerhonor! how about for next years cookoff everybody can enter any
number of dishes, but each dish has to be an 'instant leftover' of the
previous dish? =8-0 (I can that, I don't HAVE to eat my words.)
Have dinner, will travel,
Martin
Martin Golding DoD #236 | Cogito, ergo non esculentu
martin@plaza.ds.adp.com | (I think, therefore I am inedible)
From wetleather@onpmomma.isc-br.com Fri Nov 24 06:18:25 1995
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From: Jim Franklin
To: Multiple recipients of list
Subject: Re: Habeas Carcass
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I mentally wandered about the entire globe, thinking "Now what would
_they_ do with a bit of leftover turkey?" and entirely forgot New York.
So also add, "Turkey Waldorf", which isn't redundant because when I said
I've heard bad things come in threes, but I have my own corollary to that
which states "new things come in twos". That is, every time I hear of
something new, I hear of it again within a day or two. Martin mentions
Turkey Waldorf", and not two days ago Lissa said she was going to bring
a Waldorf Salad to dinner, which I had never heard of. (the salad, not
the dinner).
OTOH, if I made curried leftover turkey, I could make waldorf leftover
curried leftover turkey _salad_, THEN make leftover waldorf leftover curried
leftover turkey salad _sandwiches_ with chutney. (Come to think of it, we
Yea, and Spam Spam Spam chutney turkey Spam Spam to you too.
Just having finished The Meal, the last thing I want to hear about is
leftover turkey (so why am I reading WL, I know...)
ALl the nice people who brought great food did a dumb thing ane left it
over here. So taht's where the word came from. There's turkey, gravy,
mashed potatoes, about a gallon of stuffing (2 types!), 1/2 apple pie
and 1/2 cherry pie, 2 gallons of ice cream, homemade cranberry sauce,
bread,and wine. No beer though, that went fast.
75 degrees and sunny weather brought 2 yellowjacks to our outdoor
meal, but they were not interested enough to stick around.
What a wonderful day. Hope y'all had as good a time.
jim
From wetfood@micapeak.com Wed Feb 11 21:11:15 1998
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From: "angela barkes"
To: Pacific NW Motorcycle Food Forum
Subject: Shepherd's Pie was (Re: Restaurant recommendations)
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Squido's mention about the Shepherd's Pie he's working on reminded me of
a 'killer' _low fat_ Shepherd's Pie that I found on the net. I have
included the recipe as written and in paren noted my changes that I made
to the recipe. Whis freezes great and warms up beautifully.
Came from the Coleman's Mustard page:
6 Servings
2 pounds russet potatoes
2 tablespoons fat-free chicken broth
1 large onion, chopped
(omitted cuz the house chef does not prefer onions. They weren't
missed)
2 cloves minced garlic
1/2 cup chopped celery
8 ounces sliced mushrooms
1 1/2 pounds Ground Skinless Turkey Breast
(I bought extra lean)
2 teaspoons dried sag
(I read this to mean 'sage')
1 teaspoon dried thyme
1/2 teaspoon dry marjoram
1/2 teaspoon Colman's Mustard
(I did not have Colmen's so I used prepared dijon w/horshradish)
8 ounces carrots, (about 2 large) shredded
1/2 cup chopped parsley
1 cup fat-free chicken broth
1/4 cup 1% lowfat milk
1/2 cup Fleischmann's margarine
(I did not use milk or margarine for the potatoes and used the rest of
the chicken broth to mash the potatoes)
1/4 teaspoon white pepper
(I used cracked black pepper)
1 teaspoon salt
(I also used non-fat grated cheese for the top before baking)
Place whole unpeeled potatoes in a 3-qt pan and add
enough water to cover. Bring to a boil over high heat; then reduce heat,
cover,
and boil gently until potatoes are tender throughout
when pierced (about 30 minutes).
Meanwhile, heat 2 TBS chicken broth in a non-stick
dutch oven over medium-high heat. Add onion, garlic, celery, mushrooms;
cook, stirring often, until onion is soft (about 7
minutes). Add turkey and cook, stirring often, until no longer pink
(about 5
minutes). Add sage, thyme, marjoram, and mustard,
cook for 1 minute. Add carrots, parsley, and broth. Bring to a boil over
high
heat, then boil until liquid has evaporated (about
10 minutes). Transfer to a 2.5 liter souffle dish or a 3-qt casserole.
Drain potatoes (DO NOT COOL IN WATER); peel and mash
with milk, butter, salt and pepper. Spread over turkey mixture. Bake,
uncovered, in a 375 oven until lightly browned
(about 20 minutes).
Enjoy! I did and wanted to share it!
Angela
______________________________________________________
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From wetfood@micapeak.com Wed Jul 8 12:28:20 1998
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: What to do?
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At 11:45 AM 7/8/98 -0700, you wrote:
>
>With leftover turkey. A friend barbequed a turkey for us and I still have
>about 2 lbs of mostly breast meat left. It's a little dry, but otherwise
>quite tasty. It makes wonderful sandwiches, but I'm tired of them
>(whine). I want something without a cream sauce if possible. The meat
>won't do a very good curry I think.... I'm perfectly willing to turn the
>carcass (why does that look wrong?) into stock. It's been hot here and
>I'd rather not use the oven.
>
>Helplessly,
>ellen
Turkey Chili! Just add to your favorite canned product, add a little beer
for moisture. Maybe add some fresh peppers, onion, cilantro and nuke it.
Turkey Sloppy Joes! Just add your favorite S.J. mixture or BBQ sauce, nuke
and pour over bunz.
Oriental Turkey salad! Get a pkg. of oriental noodles (chicken flavor),
mix the flavoring packet with a little water, sugar, rice vinegar, sewer
sauce, sesame oil and you've got your dressing. Shred turkey and add to
whatever salad makings you like. Use the uncooked noodles as croutons
(crumble the up good).
Rick Mc
From wetfood@micapeak.com Wed Jul 8 13:10:36 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: What to do?
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> With leftover turkey. A friend barbequed a turkey for us and I still have
> about 2 lbs of mostly breast meat left. It's a little dry, but otherwise
> quite tasty.
We were going to write a "leftover turkey" cookbook, and started by
making a list of a hundred interesting things to do with leftover
turkey, but by the fifth thing, Carol tossed the list AND the turkey.
So I only have a few tested suggestions. I've attached the whole
list to the bottom, in case it gives you Ideas.
> It makes wonderful sandwiches, but I'm tired of them
> (whine). I want something without a cream sauce if possible. The meat
> won't do a very good curry I think....
I think it'd be fine, but that's just me:
Whizz an onion in the food processor to a pulp, add a couple
tablespoons of oil and a couple tablespoons of your favorite curry
powder to taste, sautee in a little more oil in a non-stick pan
until it sizzles, smells spicy, and the oil starts to separate
some, add the turkey and enough water, stock, or canned coconut milk
to make a thick gravy, simmer for a few minutes, serve over rice.
The recipe I recently posted for porkolt would work with turkey.
If the turkey's too dry, add sour cream to make paprikash.
A usual thing to do with leftovers is make jambalaya, but if I
give you the recipe for that, there won't be any reason for you to
look forward to us visiting:
Make a dark roux from 1/4 C oil and 1/4 C flour (optional. Substitute
a couple T of oil in which to sautee the vegetables).
Sautee a chopped onion, a chopped green pepper, and chopped celery
to your taste in the roux until limp.
Add
2 C rice
4 C stock
1 tsp salt (adjust for salty stock)
1/2 tsp cayenne (to taste)
1 tsp thyme (to taste)
simmer for ten minutes, add
a couple of chopped green onions, stir,
simmer for another ten to fifteen minutes until the rice is done.
Here's our proposed set of experiments, surely one of them will give
you an Idea. Most of the recipes could be construed from common
reference materials:
szechuan turkey salad (do you still have that mysterious bottle of
szechuan salad dressing in your fridge?)
turkey rice casserole
turkey bread pudding
turkey souffle
blackened turkey
deviled turkey on toast points with fresh grated horseradish
potted turkey
smoked turkey jerky
smothered turkey creole style with Basmati rice
spicy turkey omelette with grated cheese
steamed turkey pudding
turkey Stroganoff
turkey ala king on cranberry waffles
turkey aspic (tomato, turkey stock, and turkey gravy layers)
turkey bistilla
turkey borscht topped with creme fraiche
turkey boudin
turkey cornbread with pineapple and jalapenos
turkey couscous
turkey cranberry sage muffins with pecan butter
turkey crepes
turkey croquettes with cranberry cumberland sauce
turkey curry
turkey custard with matsutake
turkey enchiladas
turkey fahitas
turkey frittata
turkey goulash
turkey gumbo
turkey gyros with tahini sauce
turkey hash
turkey hot sandwiches with stuffing and mashed potatoes and gravy
turkey in coconut rice cooked in pandan leaves
turkey marengo
turkey mole' poblano
turkey nachos
turkey noodle soup
turkey pasties
turkey peanut soup
turkey piroshki with garlic grits
turkey pizza: jerked turkey pizza
turkey pot pie
turkey quiche with onions and roast garlic
turkey ravioli
turkey rissotto with saffron and roast garlic
turkey salad: tuna salad style
turkey salad: vietnamese turkey salad
turkey sandwiches: curried turkey sandwiches with chutney
turkey sandwiches: with stuffing and mayonnaise and cranberry jelly
turkey sauce au poivre over garlic pasta
turkey spring rolls Vietnamese style
turkey stew with cranberry dumplings
turkey stir-fry with wild mushrooms
turkey stuffed baked potato (use yogurt)
turkey stuffed eggplant
turkey stuffed peppers
turkey stuffed squash
turkey sushi with sweet potato tempura
turkey tacos
turkey thom kha risotto
turkey tortellini
turkey turnovers
turkey waldorf
turkey wat with enjira and cottage cheese
turkey/potato shashlik with fennel
turkeyburgers with sweet pickles
If you boil it, they will come,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Wed Jul 8 13:35:15 1998
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From: Iliana Filby
To: Pacific NW Motorcycle Food Forum
Subject: Re: What to do?
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Ellen Carrico wrote:
> With leftover turkey. A friend barbequed a turkey for us and I still have
> about 2 lbs of mostly breast meat left. It's a little dry, but otherwise
> quite tasty. It makes wonderful sandwiches, but I'm tired of them
> (whine). I want something without a cream sauce if possible.
I've used leftover turkey very successfully in Vietnamese fresh spring rolls
(goi cuon), the sort that aren't fried.
Besides the turkey (this recipe could use around 1/2 lb of your turkey, ripped
into small longish pieces), you'd need a package of rice paper rounds (banh
trang) and various of the following ingredients:
1 large carrot julienned into ca. 2" long pieces, then blanched for 1 minute
in boiling salted water
12-15 good-sized shrimp, cooked for 3 minutes or so in the same boiling salted
water, then halved
1 large english/hothouse cucumber peeled, deseeded & julienned into ca. 2"
pieces
1 bundle of cellophane noodles (also called mung bean thread vermicelli, glass
noodles), soaked in cold water for 30 minutes and then blanched in the boiling
water for 1 minute, and then rinsed in cold water, and finally drained.
1 cup bean sprouts
1/2 cup julienned shiitake (either fresh or the dried ones soaked in warm
water for 1/2 hour)
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
I make these often, and I find it easiest to make a sort of roll-making
station, with little bowls of each of the ingredients in a semi-circle around
my work-space. I make these right by the sink, because I find it easiest to
dip the brittle rice-paper rounds into my sink half-full of hot water. So..
Wring out a cotton tea towel (not the terry-cloth kind) and smooth it out on
your cutting board or counter. Dip one rice-paper round in the hot water and
then place it carefully on the damp towel. It'll begin to wrinkle a bit and
should be completely pliable and limber before you start rolling. Pinch off a
tablespoon's worth or so of cellophane noodles and make a neat rectangular
mound horizontally on the bottom third of the glistening rice-paper round. As
nimbly as you can, add a few pieces of the turkey, 2-3 halves of shrimp, 3-4
carrot strips, 2-3 cuke strips, a pinch each of the mushrooms and bean
sprouts, and 2-3 each of the basil, mint, and cilantro leaves. Generally I
have a finished mound which is 2-3 inches long, 1 inch wide, and maybe 3/4 to
1 inch high. Fold the bottom of the rice-paper up, fold one side over the
center, roll half a rotation, fold the other side over the center, and then
finish rolling all the way. The damp rice-paper should make it easy to create
a neat & tightly sealed roll.
Mmm.
Iliana
Make lots of these! Instead of turkey, I often use cooked chicken, pork
tenderloin or even leftover roast beef along with the shrimp. Also, you can
leave out 1 or 2 of the ingredients and still have delicious rolls. I don't
always have the time to soak the mushrooms, for instance, or maybe I'm out of
cilantro.
The two sauces that go with goi cuon are a hoisin-peanut sauce with chopped
roasted peanuts and chili paste garnish, or the lovely fishy nuoc cham sauce.
I usually serve these on a bed of nice butterhead lettuce leaves, so you can
wrap the roll in a lettuce leaf, dip, munch, etc. I'll post recipes for
either or both of the sauces if you're interested
From wetfood@micapeak.com Wed Jul 8 15:25:18 1998
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Date: Wed, 8 Jul 1998 15:21:35 -0700
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From: Leigh Ann Hussey
To: Pacific NW Motorcycle Food Forum
Subject: Re: What to do?
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> With leftover turkey.
What a question to ask in ferchrynoutloud Escondido! The first, most
obvious thing, naturally: Mole Poblano. And you a goddess of chocolate. Tsk!
(Historic trivia note: it's thought that the first dish to be served in
Mole Poblano by the nuns who invented it was, in fact, turkey!)
from _The Whole Chile Pepper Book_, by Dave DeWitt and Nancy Gerlach
[with my comments in brackets]
Mole Poblano
4 dried Pasilla, stems and seeds removed
4 dried red New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped [I don't bother]
2 Tbsp. sesame seeds [I use pumpkin seeds, coz it's what the sisters used]
1/2 cup almonds [I like pignolas instead]
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
3 Tbsp. shortening or oil
1 cup chicken broth
1 oz. bitter "Mexican" chocolate (or more to taste)
[I just use "Abuelita" chocolate and leave out the cinnamon and cloves]
Combine chiles, onion, garlic, tomato, 1 Tbsp. sesame seeds, almonds,
tortilla pieces, raisins, cloves, cinnamon, and coriander. Puree small
amounts until smooth.
Melt shortening in skillet and saute puree for 10 min., stirring often.
Add broth, chocolate, and cook over very low heat for 45 min. Sauce should
be thick. Use remaining sesame seeds to garnish.
Mondo yummy. And if you don't want to mess about with making your own,
there's a perfectly respectable "mole-in-a-jar" for sale in every place
I've ever seen that sells Mexican foodstuffs.
The U Guadalajara "Cocina Mexicana" website now has an English version! Yay!
http://mexico.udg.mx/cocina/ingles
- EC
From wetfood@micapeak.com Wed Jul 8 21:13:55 1998
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Date: Wed, 8 Jul 1998 21:09:19 -0700
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From: Iliana Filby
To: Pacific NW Motorcycle Food Forum
Subject: Re: What to do?
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Carl Paukstis wrote:
> Iliana Filby writes:
> >I'll post recipes for either or both of the sauces if you're interested
>
> You must! We are!
Hee, okay.
The hoisin-peanut sauce is darkly warm and sweet, with a nice bite that sneaks up
from behind. Bring the following to a boil in a small non-reactive pot and then
lower heat and simmer real slow for 5-10 minutes:
1/2 cup hoisin sauce
1 1/2 generous tablespoon rice wine vinegar
1/4-1/3 cup water
2-3 scallions (white part) minced or smooshed up into puree
1 tablespoon peanut butter
You can add a bit of water if the sauce becomes too thick; I like mine the
consistency of thick cream. Cool the sauce and pour into a pretty dish, drop a
neat teaspoonful of ground chili paste onto the surface. Stir just enough to make
an attractive swirly red-brown pattern, and sprinkle with some chopped roasted
peanuts and some scallion rings (from the green part you have left over).
This next sauce is a variant on nuoc cham, very fishy & limey and wonderful. I'll
warn you though, my mom doesn't like it.
In your little food-prep-processor machine (or a mortar and pestle), smoosh-mince
the following:
1-2 tiny red bird/thai chilis (I used my dried ones reconstituted in a bit of
warm water when the peppers aren't in season)
1 generous teaspoon of ground chili paste
2-3 cloves garlic
In a glass or ceramic (non-reactive) bowl combine around 2/3 cup hot water and
1/4-1/3 cup sugar. Stir until sugar is dissolved. Add the chili/paste/garlic
mince, along with:
1/3 cup fish sauce
2 generous tablespoons lime juice (with as much pulp as you can reasonably get).
Mix and cool, and then serve with bits of grated carrot and thin-sliced scallions
floating on the surface.
> I would particularly also love a home-made American-kitchen-recommended
> recipe for chili-garlic paste stuff that I used to eat
This sounds like the ground chili paste I mentioned above. Hrm, I do buy mine at
my local asian market, but I will look for a recipe to make it at home. The stuff
I get keeps indefinitely, as would any well-concocted home-made version, I
suspect.
Iliana
From wetleather@micapeak.com Wed Nov 25 10:07:27 1998
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Wed, 25 Nov 1998 10:06:39 -0800
Date: Wed, 25 Nov 1998 10:06:39 -0800
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From: Vernon Chang
To: Northwest Bikers Social Mailing List
Subject: Re: No more turkey sandwiches!
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Brian Poppe wrote:
> But, as that there will
> be leftovers, can anyone offer recipes to take care of said leftovers?
Shepherds pie!! Get the gravy, turkey, peas and carrots
(optional) and put them in a lasagna dish. Not too much
gravy or it will get everything soggy. Cover it up with the
mash potato. Put in the over at 350 until the top of the
potato is crusty or the color of your liking. A nice tinge
on the high parts of the mashed potatoes is how I like it.
This is an easy way to kill off the patties, turkey, gravy,
and any left over veggies. Shepherds pie is even better as a
leftover.
**********************************************
Vernon M. Chang Office# 415.553.6460
Just In Time Solutions Main# 415.553.6400
444 De Haro, STE 100 Fax# 415.553.6499
San Francisco, CA. 94107
From wetleather@micapeak.com Wed Nov 25 11:08:37 1998
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Date: Wed, 25 Nov 1998 11:08:14 -0800
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From: Squid Owens
To: Northwest Bikers Social Mailing List
Subject: RE: No more turkey sandwiches!
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There is really only one appropriate way to eat leftovers from T-Day IMHO.
Turkey sandwiches. But not just any turkey sandwiches.
They must be made with:
Wonderbread - The original. No healthy shit. Bleached flour and all.
Best Foods mayo - Miracle Drip and other such 'dressings' be damned, Best
Foods (Hellmans for you wrong coasters) mayo only, and lots of it.
Iceburg lettuce - Preferably as cold as possible.
French's mustard - Never put grey poupon on wonder bread. It might explode
into class conflict.
Tillamook Medium Cheddar - Big thick slab
And of course the turkey - I prefer a mix of white and dark meat but it's
really whatever you like.
The only acceptable variations are:
You may toast the bread if you are so inclined.
You may add tomato if you want
You may for go all ingredients save the bread, turkey, and mayo if you so
desire, this is the unskilled bachelor version.
Serve with mashed potatoes and gravy, and finish with a slice of pumpkin
pie.
Squido - MMMMMMmmmmm tuuurkey sandwich (like homer with doooughnuts....)
> -----Original Message-----
> From: Brian Poppe [mailto:hkp@ncia.com]
> Sent: Wednesday, November 25, 1998 8:37 AM
> To: Northwest Bikers Social Mailing List
> Subject: No more turkey sandwiches!
>
>
> Our ISP's phone lines were just restored, so forgive me if
> this has already
> been asked...
>
> First off, I know if the food was up to WL standards, there
> wouldn't be any
> leftovers in the refrigerator after Thanksgiving. But, as
> that there will
> be leftovers, can anyone offer recipes to take care of said leftovers?
> I'll be home with the kids and sans wife Friday, so I thought I might
> experiment a bit in the kitchen.
>
> Thanksgiving dinner will be the basics: turkey, dressing,
> gravy, mashed
> potatoes w/garlic, cranberry sauce.
>
> Anyway. Any recipes out there? Lemme know.
>
> Thanks,
> Brian Poppe
> The Henry Klein Partnership, Architects
> http://www.ncia.com/~hkp http://www.ncia.com/~hkp/websling.htm
> 1984 Suzuki GS1100GK DoD #2062 WaArch #6961
> ____________________________________________________________________
> "What else floats on water?" "Rain!"
>