Hot Turkey Sandwich 2 slices of store-bought bread Leftover turkey (white or dark) Leftover gravy Reheat gravy. Put one slice of bread on plate. Place turkey on top. Place second slice of bread on top of turkey. Smother with gravy. Last night’s supper along with a little jello salad. Served on Mr. Big Food’s Mom’s
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If you ever come across The Encyclopedia of Cooking Complete in 24 Volumes, I recommend picking it up. It’s great! More leftover turkey sandwich recipes: Turkey Stack, Turkey Club, Turkey (salad) Sandwiches “A rich cheese sauce on the club sandwich gives a new angle to an old favorite.”—The Encyclopedia of Cooking Complete in 24 Volumes,
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A good use for the celery you bought too much of! More leftover turkey sandwiches: Turkey Stack, Turkey Club, Turkey (salad) Sandwich, Club Sandwich and Variations TURKEY CELERY SANDWICHES Makes 6 1 C minced cooked turkey meat1 C chopped celery1 Tbsp minced green pepper¼ tsp salt2 small pickles, chopped (optional)1/3 C mayonnaise12 slices bread, butteredLettuce
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As with the Turkey Stack, and Turkey Club Sandwiches, this one is a bit different as well. From Mrs. Jane Hall, Jackson, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972) TURKEY (salad) SANDWICHES Makes 6 sandwiches 1 C cooked turkey meat, boned, minced fine1/3
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As with the Turkey Stack sandwich, this is a different spin on the old leftover turkey sandwich. TURKEY CLUB SANDWICHES Makes 6 double-decker sandwiches 18 slices hot toast¼ C mayonnaise Cold cooked turkey meat, sliced thin6 lettuce leaves3 small tomatoes, sliced1 Tbsp chili sauce or more, to taste 12 slices bacon, cooked crisp, still hot6
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Reposting some turkey sandwich recipes. ~~ I thought we might do a few leftover turkey recipes today. I’d never thought about putting cranberry sauce on a sandwich but this does sound good. More: Turkey Club, Turkey (salad) Sandwiches, From “Snacks & Lunches, These tasty and nutritious light meals are quick and easy – just right
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We had dinner a bit early yesterday so we could watch the Egg Bowl (State vs. Ole Miss) which started at 6:30. Plan was to have dessert while watching. At the last minute, I decided we needed to have a brandy and a coffee to go along with the sweet potato pie, so I got
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“Catching the Turkey” Grandma Moses 1940 More in the “Catching the Turkey” series here. Though I know little about Grandma Moses, primitivism, or art, I am a fan of Anna Mary Robertson, and enjoy looking at her work. “A Blizzard” 1956
May your day be everything you hope it will be. And like Snoopy, take a moment to remember the times that made for the first Thanksgiving.

From way back. We need to make these again. (Sorry about the typography. Not converting to blocks the way it should.) These made with leftover Thanksgiving mashed potatoes. French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato,
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This evening marks the start of our Thanksgiving weekend. Tomorrow–Marica Cooks Wednesday–I am going anti-Thanksgiving with Mac & Cheese (with Velveeta!) and a ring sausage.* But when Mr. Big Food put this week’s menu together, he decided to get into the spirit tonight with a sweet potato supper pie and a side dish of spinach.
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Just something to look at from a couple of years ago. Happy Thanksgiving! Off to prettify the joint a bit. Oh! That’s a piece of petrified wood at the bottom of the painting.
This sounds good. Would be fun to put it in an old fashioned punch bowl. Maybe make an ice ring with the maraschino cherries? THANKSGIVING CIDER PUNCH Serves 12 to 15 3 C apricot juice, canned or bottledJuice of 3 large orangesJuice of 3 lemons1 ½ quarts sweet cider1 dozen (or so) green maraschino cherries,
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“Serve warm or cold with whipped cream or hard sauce. This recipe is fifty years old or more.”—Henrietta Hodgdon, Springfield, Massachusetts THANKSGIVING OR CHRISTMAS PUDDING “Half of recipe will serve 10 or 12.” 5 pints milk13 large or 18 small common crackers, rolled or ground fine1½ C sugar½ C (1 stick) butter6 eggs, beaten1 C
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From Any Idiot Can Cook with Simple Southern Recipes: Quick & Easy Recipes from the Best Cooks by Nick & Louann Powers and Ernestine Fryer (1976) AUNT ROSSIE’S THANKSGIVING SALAD 1 box cherry jello, dissolved in 1 pint boiling water with dash salt, chilled until jello begins to thicken¾ C seeded raisins, chopped¾ C cooked
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THANKSGIVING CRANBERRY SALAD 1 orange, peeled, peel reserved, pulp sectioned and chopped1 quart cranberries2 packages lemon jell-o2 C hot water2 C sugar½ C chopped nuts Grind cranberries and orange peel in food chopper. Dissolve jell-o in hot water, add sugar, and stir until jell-o and sugar is dissolved. Chill jell-o mixture until thickened. Add ground
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It’s not too late to add another salad to the menu! THANKSGIVING SALAD Serves 6-8 4 firm red apples, diced½ C pomegranate seeds½ C seedless raisinsMayonnaise or salad dressing Combine apples, pomegranate seeds, and raisins, and mix. Add mayonnaise or salad dressing to taste.
“May be prepared the day before.” —Celia Marks and the Editors of Southern Living Magazine, Southern Living Party Cookbook (1972) THANKSGIVING RUM PIE Yield: 8 servings 1 envelope unflavored gelatin5 Tbsp cold water3 C hot milk1/8 tsp salt8 Tbsp sugar, plus an additional 1 Tbsp3 eggs, separated5 Tbsp rum, plus an additional 1 tsp¾ tsp
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On the off chance you still need another dessert, I combed through the Big Food Manual and have discovered a couple of good ones. “Holiday Koláčky” THANKSGIVING TARTS 1 lb (4 sticks) butter, softened, plus an additional 2 oz (4 Tbsp), softened½ C flour, plus an additional 4 C, maybe more1 C cream or ½
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From ten years ago! Pardon the formatting–ten years ago was still blogger. It’s funny the connections we humans make when we live a Big Life filled with family & friends & books & The World-Wide-Web, isn’t it? I noted a few things that happened this week in history and here’s what Daughter C had to
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