HOT TURKEY SALAD

4 cups Cubed cooked turkey or chicken
2 cups Diced celery
1 cup Slivered almonds, toasted
1 tsp. Salt
1/2 tsp. Dried thyme
1/4 tsp. Pepper
1 1/2 cups Mayonnaise
1 cup (4 oz.) Shredded cheddar cheese
1 cup Crushed potato chips
2 qt. Baking pan

Combine the first eight ingredients in a greased 2-quart baking dish. Top with potato chips. Bake, uncovered, at 450? for 15 minutes or until heated through.

Yield: 4 to 6 servings

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Hot Turkey Salad Yum

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CRUMB-TOPPED CAULIFLOWER

1 1/2 cups Cauliflowerets
1/4 cup Finely chopped walnuts or pecans
3 Tablespoons Dry bread crumbs
3 Tablespoons Butter or margarine
1/4 cup Chopped green onions
1 1/2 teaspoons Minced fresh parsley
1 teaspoon Lemon juice

In a saucepan, place 1 inch of water; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender.

Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute.

Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned.

Stir in *lemon juice.

Drain cauliflower; top with crumb mixture.

Yield: 2 servings

*The purpose of the lemon juice is to keep the cauliflower snowy white.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Crumb-Topped Cauliflower Yum

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TOADSTOOL AND CHEESE SOUP
(VEGETARIAN, NO SOY, EGGS, CITRIC, WHEAT, NUT, GLUTEN)

2 1/2 8-oz. Mushrooms
1/2 stick Butter
1 1/2 pints Light cream
2 pints Heavy cream
1 tsp. Salt
1/2 tsp. Freshly ground pepper (or to taste) can substitute white pepper)
3/4 cup Grated Parmesan cheese or shaker cheese

Wash and slice the mushrooms. Melt the butter in a large pot and saut? the mushrooms, covered, until they begin to “bleed”, stirring every 5 minutes to keep them from sticking.

Turn the heat to medium and add the creams, salt, and pepper. Heat the soup until it begins to simmer, stirring frequently so it doesn't burn. Then stir in the cheese until it is melted and blended.

Hint: Add extra cheese if desired.

Yield: 12 servings

Nutritional information per serving:
Protein: 9
Carbohydrates: 6
Total Fat: 48g

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

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Toadstool and Cheese Soup Yum

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2 strips Bacon, diced
1/4 cup Chopped onion
1 medium Red potato, diced
1 small Carrot, halved lengthwise and thinly slced
1/2 cup Water
3/4 teaspoon Chicken bouillon granules
1 cup Milk
2/3 cup Cubbed parsnip (optional)
1/8 teaspoon Black pepper
2 1/2 teaspoons All-purpose flour
2 tablespoons Cold water
3/4 cup Shredded cheddar cheese

In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, parsnips, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Yield: 2 servings

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

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Creative Cooking

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Autumn Chowder Yum

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