During the flood fight, I talked my brother and sister-in-law to take a break from their levee vigil (the neighbors worked together so they could sneak away for 2 hours), and they came over for a turkey dinner last Sunday. Another family joined us too as they had evacuated their house. We had a couple hours of laughter and good times and then they went back to fighting the flood. With the leftover turkey, I found this recipe and made it during the week. It’s very good! Actually, a similar recipe is in our Stitcher’s Choice Cookbook (0020) Remember, this would be a great gift for Mother’s Day, or graduation, or a bridal shower!
Hot Turkey Salad (more like a casserole)
Mix all ingredients together and put into a casserole dish or 9" x 12" pan. Top with 1 cup grated cheese, slivered almonds and seasoned croutons. Bake at 350° for 45 minutes.
Spring is, hopefully, just around the corner. Here in Moorhead/Fargo, we just had a blizzard in early March, dumping another foot of snow with drifts up to over 8 feet tall in places! Our yard will be VERY wet when it all melts. Actually, there is very real concern about a pretty high flood here when the Red River receives all the melted snow from outlying streams and rivers. We’ll keep you posted on that as it unfolds. With spring come graduations and receptions! This recipe would be a great little addition to a party table.
In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain pimentos, chilies, black beans, and olives and blot dry with paper towels. Sprinkle these and the celery over the cream cheese. Roll up the tortillas tightly and wrap individually in plastic wrap. Refrigerate at least 2 hours. To serve, cut rolls into 1″ pieces, and arrange on a plate. You may serve a salsa with these for a little extra zing. This recipe will give you about 3 dozen pinwheels.
Harold and I and two other couples were invited out for dinner one night last week and I brought this delicious dessert. It was easy to make and it is very refreshing and delicious.
Directions: In a bowl, combine flour and sugar and then blend in the butter with a wooden spoon until smooth. Lightly press into an ungreased 13" x 9" x 2" baking pan. Bake at 300° for 20 minutes or until set. The crust will not get brown. Cool.
In a mixing bowl, beat the cream cheese, powdered sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust, sealing the sides to the pan.
For the topping, dissolve the gelatin in the 2 cups of boiling water. Stir in the frozen raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over the filling. Refrigerate until set. Cut into squares and garnish with whipped topping if desired.