After Holiday's slowdown.....

Well Sir...now that all the intense holiday cookin is done..y'all can sorta sit back and take it a might easier in the kitchen cause of all the left overs yur gonna have.....

So Mam...here be a recipe fer left over turkey bird submitted to me by AMY KATTREIN of Cicero, NY....and I've made it and its good.....


Turkey Tettrazzini

½ cup sliced mushrooms
¼ cup butter or margarine
¼ cup unsifted flour
2 cups milk
1 pimento diced
2 cups diced cooked turkey
Salt and pepper to taste ¼ lb. spaghetti, broken into pieces, cooked and drained
½ cup Parmesan cheese

In saucepan, sauté mushrooms in 2 tbs. butter until brown, set aside. In large saucepan, melt remaining butter and blend in flour. Remove from heat and gradually blend in milk. Cook and stir until thickened. Add mushrooms, pimento and turkey. Season to taste with salt and pepper. Stir in cooked spaghetti, pour into greased 11/2 qt caaerole. Sprinkle with cheese. If desired, decorate top with strips of green pepper and pimento, chopped ripe olives or slivered almonds. Bake in 350 oven for 20 minutes. Enjoy!

This recipe is great if you have leftover spaghetti!


Now Sir...if'n ya be a hunter...and y'all got some Pheasant in the freezer that ya wanna cook up...here's another good recipe....

This next recipe was submitted by John Kohler of N. Tonawanda New York. It sounds great!

Pheasant Delmonico

Wash and cut your pheasant into serving pieces. Dry pieces with a paper towel and brush with melted butter.

Season with Salt & Pepper. Place one cup of Bisquick in a paper bag, add Pheasant pieces and shake to thoroughly coat. Remove pieces and put in a roaster pan.

Pour ½ cup of melted butter over the pieces, cover and bake at 350 degrees for 45 minutes.

Remove from oven, uncover and place squares of cheese over each piece. Reduce oven temperature to 250 degrees and return Pheasant pieces to oven, un-covered and bake until cheese turns slightly brown. Mmmmm Mmmmmm!


...and fer some nice homemade bread fer snackin or desert...here's a recipe my good buddy Sue Gertson in Eagle Lake Texas sent me....it's a might late in gettin posted...but just go to the store and get some Zuch's in the veggie department....

Oh...BTW...I made this awhile back and it is good....


End of the Season Zucchini Bread

3 eggs
2 cups grated zucchini
1 c. oil
1 Tbsp. vanilla
3 cups flour
1 cups sugar
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 Tbsp. cinnamon
1 cup chopped nuts (optional)

Preheat over to 325-degrees F.

Grease and flour a 9-inch bread pan (and, if you'd like to use the extra batter, line the cups of 13 mini muffin cups).

Beat eggs in a large bowl. Add in all the other ingredients, except the nuts, and mix until just combined. Fold in nuts. Scoop batter into pans and bake mini muffins for approximately 18 minutes; the loaf for 80 to 90 minutes.

OK...Y'all take care now and God Bless ya......Cookie