Hi Dave,

 RH> That's what it was. Some meat was taken off for Thanksgiving dinner and
 RH> afters bit was sent home with us with a good bit of meat still on it.

 DD> A Win-Win sort of thing.

Exactly! Why let good soup fixin's go to waste when they could go to
waist? (G)


 RH> Today we cooked down the turkey carcass. Got a jam packed quart box of
 RH> meat, 3 not quite (to allow head room) quart boxes of stock in the
 RH> freezer and 3.5 quarts of stock to go into the fridge. Of all that,
 RH> about half the meat plus 1.5 fridge quarts will go into turkey soup
 RH> later this week, remainder of turkey plus some will go into turkey
 RH> casserole. Remainder of the fridge stock and frozen will be used in
 RH> various meals thru-out the winter.

 DD> Waste not, want not.

Nope! I use frozen peas/carrots and green beans in the soup, picked them
up the other day at Wegman's. Can't use the mixed veggies since they
contain corn.


 RH> I was brought up on turkey soup for the post holiday bird, kept doing
 RH> it for my family. For just the 2 of us I still do it, and it lasts
 RH> longer. (G) I think Rachel (older daughter) does it now.

 DD> If she's smart she does.

It's one of those things that can get carried down for generations, each
one adding a twist to it. I season my version different from how my mom
did and will use noodles or brown rice (sometimes the Lundberg rice
blend) instead of the white rice my mom always used. Still have the same
caveat she did--"watch out for bones" since I'm not always sure I got
some of the smaller ones pulled out.


 RH> We've no dogs but do use ham bones, as well as turkey or chicken bones
 RH> quite often during the year in our cooking. For poultry I season the
 RH> water for the stock with a bit of salt and some Bragg's Seasoning--a
 RH> veggie blend. When it gets made into soup, I'll add some turmeric, a
 RH> bit more salt and some pepper.

 DD> Never tried Bragg's. But I often use Bell's  with my poultry dishes.
 DD> For soup I'm more of an individual herbs and spices sort of cook. I've
 DD> begun using miso paste in my chicken soups recently - thannk you
 DD> Michael Loo.  Bv0=

I've used Bell's for seasoning the dressing/stuffing but prefer the
Bragg's for soup.


 DD> Our temperatures finally got "seasonal" for the first time this year.
 DD> We had one morning almost into the single digits - 11§F. Before I
 DD> left on my rounds I nipped out to car and started it. Then back into
 DD> the house to get the rest of my "leaving prep" done. Supposed to be in
 DD> the 40s and 50s next week. No White Xmas here I don't think. And
 DD> that's all right with me.

 DD> Something else to do with leftover turkey ....


 DD>       Title: Leftover Turkey Tetrazzini
 DD>  Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
 DD>       Yield: 6 servings

My mom gave me a recipe for this when I first got married, don't recall
her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon bleu
to the buffet; I got one of the last pieces. Good but could have been
held at a much warmer temperature. They also had the usual (really
tender) roast beef, fried chicken, scalloped potatoes, green beans and
rolls, plus 3 kinds of pie to choose from so I got chocolate/meringe.
Steve got a piece of fried chicken; the cordon blue outer coating looked
like corn meal so rather than take a chance............he also got lemon
meringe pie. Brought home some roast beef and a couple of pieces of
fried chicken so have the basis for a couple of suppers. A good time was
had by all.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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