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This week’s recipes are good if you have a little leftover turkey or ham and are tired of sandwiches.
The first recipe is delicious and extremely versatile. You can bake it in a casserole and serve it hot over chow mein noodles.
Or, if you don’t have time to cook it, or your oven’s not working, or whatever, you can serve it cold on salad greens and sprinkle chow mein noodles on top and call it Crunchy Chinese Chicken Salad!
The next recipe uses a little leftover ham to make a delicious dish I call Breakfast Scramble, but it’s good any time of day.
I used this recipe a lot when my girls were still at home and we’d have big brunches on the weekends.
2 t. lemon juice
1 T. soy sauce
3 c. cooked turkey
1/2 lb. fresh bean sprouts
1/4 c. chopped green onion
1 c. mayonnaise
1 c. diced celery
1 (5-oz.) can sliced water chestnuts, drained
1/2 t. salt
1/4 t. pepper
1/4 c. sliced or slivered almonds
Chow mein noodles
Sprinkle lemon juice and soy sauce over chicken. Cover and chill a couple hours, stirring a few times. To chilled chicken, add bean sprouts, green onions, mayo, celery, water chestnuts, salt, and pepper. Turn into greased shallow casserole. Sprinkle almonds on top. Bake for 25 minutes at 350 degrees. Serves 6.
4 T. butter
1 large onion, chopped
1-1 1/2 c. chopped ham
2 1/2 c. cooked rice
1/4 cup finely chopped green pepper
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated cheddar cheese
In ovenproof skillet, melt butter and saute’ onion till tender and transparent. Remove from heat; add ham and rice, gently tossing with a fork till well blended. In small bowl, beat eggs with green pepper, Parmesan cheese, salt and pepper. Return skillet to heat and stir in eggs, cooking over low heat and stirring until eggs are done and dish is warmed through. Sprinkle with cheddar cheese. Run under broiler or put in 350-degree oven for five minutes to melt cheese. Serves 4.