Monday, November 16, 2009
Now mix it together -- meat and cheese sauce, peppers and mushrooms, pasta and peas -- and place in a buttered two quart baking dish. Sprinkle the top with the bread crumbs, some extra cheese and the slivered almonds.
Into a preheated 375 degree oven it goes. Forty five minutes should do it if everything is still pretty hot when you assemble it; an hour or a bit longer if things have cooled down. It's done when the top is toasty brown and it's bubbling up around the sides.
So here's the story Mom sent with the recipe:
"It was Judy Cassilly's recipe (son Bob, sculptor - founder of City Museum) that we "published" in our recipe book "Not By Bread Alone" (title idea from Dan and artwork done by Bob Cassilly senior). The recipe book and taste luncheon, in which all the recipes in the book were served, was to benefit St. Henry's, an inner city parish we were assisting. ("We" mostly Holy Redeemer and neighbors in Webster Park).
We also had an ice skating party benefit at which we served hot rum punch BEFORE the ice skating - there were several accidents at the rink, most notably a broken arm. Despite the mishaps the party was deemed a big success! (We were so young)"
So back to your leftovers. You're bound to have more turkey stock, at least some of the turkey meat and fat which is the foundation of another excellent Thanksgiving follow up, TURKEY RISOTTO. Good thing here is that the stock and fat will do all the heavy lifting when it comes to flavoring the rice, so if you're running low on meat at this point not to worry, you really don't want a meat-laden risotto. If you've had success with risotto before, Turkey Risotto is pretty much a no-brainer: start with some of the fat to saute your onions, a bit of garlic or shallots, some mushrooms, then use that wonderful simmering stock as you stir, stir, stir the aborio rice. Thyme is an essential addition, fresh preferred, and lots of chopped parsley too. And more of that good Parmesan cheese.