Festive Leftover Turkey Recipes Appear in Table Talks
Edits by Mildred Kitchen present holiday leftover ideas from the Bureau of Home Economics. Cold turkey slices lead to a range of dishes including turkey rizotta with rice and cheese, a curry of turkey and rice, and baked mixtures with stuffing, gravy, and celery. Other uses include striations of meat in pies or croquettes with bread crumbs and cheese, plus variations with onions, broth, and spices.
MENTIONED IN THIS ARTICLE
Bureau of Home Economics
U. S. Department of Agriculture
Turkey
Holiday Leftovers Guide From Old Time Cooks
This excerpt outlines festive reuse ideas for turkey leftovers and holiday desserts. It covers turkey pies casseroles stuffed with vegetables and noodles soups from bones and scraps and creative uses for potatoes celery carrots onions okra and nuts in salads desserts and cakes. It gives methods for pecan pralines fruit syrups elder cordial and spiced cider for post holiday meals.
Canned Salmon Grading and Packing Traditions
Canned salmon is graded by kind and color with red sockeye and chinook as the choicest due to scarce supply and deep red flesh. Medium red, pink, and light yellow grades follow, with flat cans costing more for solid flesh. Save the can liquid since it contains oil and juice from the salmon and is nutritious.
Halibut and Shrimp a Seafood Delicacy
A historical recipe outlines halibut and shrimp preparation with onions eggs and paprika. It details cooking halibut in salted water with onion, shredding, folding into white sauce with egg whites, and arranging around a halibut center. Shrimp are prepared with sherry flavored sauce and served hot.
MENTIONED IN THIS ARTICLE
Walter
Horder
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