Nov 202011


Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!

CQ- TurkSweetpotpie

Ingredients 1 Can (24 ounces) sweet potatoes, drained

2 Tablespoons margarine, melted

1/4 Teaspoon pumpkin pie spice

Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes

1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained

1 Can (2 ounces) mushroom stems and pieces, drained

1/2 Teaspoon each salt and pepper

2 Tablespoons canned fried onion rings, crushed

1 Can (8 ounces) cranberry sauce, optional

  1. In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
  2. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake in a preheated 350 degree F oven for 30 minutes or until hot. Serve with cranberry sauce, if desired.
Sep 092011

So we did take our trip to Germany with the wiener schnitzel and warm German potato salad. It was yummy. Too tired and lazy too take pictures this time plus it wasn’t that pretty. I definitely need more practice cooking in butter. I had a hard time keeping it the proper temp. I got to hot and they turned really brown not burnt just not pretty. Where shall we go next? It was super good though. The potato salad was a big hit.
Wiener Schnitzel Copyright 1999, Hans Rockenwagner, All rights reserved

Prep Time: 0 min Inactive Prep Time: 0 min Cook Time: 0 min Level: Easy Serves: Ingredients

  • 6 veal cutlets
  • 1 1/2 tablespoons fresh lemon juice
  • Salt
  • 1/2 to 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 2 tablespoons vegetable oil
  • 1 generous cup fine, dry bread crumbs
  • 4 to 5 tablespoons butter

Directions Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary – but don’t crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don’t use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary

Warm Potato Salad c.1997, M.S. Milliken & S. Feniger, all rights reserved

Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 40 min Level: Easy Serves: 6 servings Ingredients

  • 3 pounds redskinned potatoes, quartered
  • 6 bacon slices, chopped
  • 3 celery stalks, diced
  • 2 jalapeno chilies, minced
  • 6 green onions, chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup chicken or vegetable stock
  • Pinch of cayenne pepper
  • 1/4 cup chopped fresh cilantro

Directions Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.

Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.

Bullet Points

. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.

. German potato salad is different from American potato salad because it doesn’t use mayonnaise as a big part of the dressing.

. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.

Sep 082011
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food –




4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil


You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.