What a fantastic turkey recipe.  It is a great way to use leftover turkey.  It is so tasty and such an easy recipe to make.

¼ cup butter

¼ cup all-purpose flour

1/8 teaspoon ground nutmeg

1 ½ cups chicken broth

½ cup grated Parmesan cheese

2 tablespoons dry white wine

½ cup heavy whipping cream

1 ½ pounds broccoli cooked

6 large slices cooked turkey breast

½ cup grated Parmesan cheese

Heat butter in a small saucepan over medium heat until melted.  Stir in flour and nutmeg.  Stir constantly until smooth and bubbly then remove from heat.  Stir in broth.  Heat to boiling, again stir constantly.  Boil and stir 1 minute and then remove from heat.  Stir in ½ cup cheese and the wine.  Beat whipping cream in a chilled bowl until stiff.  Fold the cheese mixture into the whipped cream.

Place hot broccoli in ungreased rectangular baking dish.  Top with turkey.   Now pour cheese sauce over turkey.  Sprinkle with ½ cup cheese.  Broil in oven 5 inches from heat until cheese is bubbly and light.

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This is one of my favorite subs.  The taste is oh-so good and it certainly satisfies your appetite.  I recommend this meatball recipe for anyone that loves a good sub.

2 eggs, beaten

1/3 cup milk

1 medium onion chopped

2 garlic cloves, minced

1 cup soft bread crumbs

½ teaspoon salt

½ teaspoon Italian seasoning

1 ¼ pounds bulk Italian sausage

¾ ground beef

2 jars 26 ounce each spaghetti

1 loaf (1 pound) unsliced French bread, halved lengthwise

8 ounce sliced mozzarella cheese

Shredded Parmesan Cheese

In a fairly large bowl combine the eggs, milk, onion, garlic, bread crumbs, salt and italian seasoning. Crumble sausage and beef over mixture and mix well. Shape into 1 inch balls.

Place in a greased 13×9x2 inch baking dish. Bake 425 degrees for 15 minutes or until browned. In a Dutch oven heat the spaghetti sauce over medium heat. Add meatballs and simmer for 15 minutes. Meanwhile bake bread at 325 degrees for 10 minutes or until heated through.  Place mozzarella cheese on bottom half of bread and spoon meatballs onto cheese. Replace top and slice sandwich into serving-size portions and serve with extra spaghetti sauce and Parmesan cheese

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There is nothing like a good burger cooked on a grill. This recipe kicks up the flavor of the traditional burger.  No one can resist this great hamburger recipe.

1 pound of lean ground beef

2 tablespoons barbecue sauce

1 egg

3 tablespoons dry bread crumbs

1 tablespoon Cajun seasoning

2 teaspoons dry mustard

Cooking Spray

4 seeded hamburger buns.

1 large red onion, peeled and cut into ¼ inch slices

4 slices Monterey Jack cheese

1 medium tomato sliced

4 pieces leaf lettuce

In a large bowl combine ground beef, barbecue sauce, egg, bread crumbs, Cajun seasoning, and dry mustard. Shape into four 1-inch thick patties.

Spray grill with cooking spray and preheat to a medium heat.

Place hamburger buns, cut side down on grill and toast for 1 minute or until golden then remove from grill.  Place onion slices on grill and cook, turning once, for 3 minutes then remove from the grill.

Increase grill temperature to high.  Add beef patties and cook for 5 minutes.  Flip patties over and continue to cook for another 5 minutes or unitl desired doneness is reached.  Place cheese on top of each burger and allow cheese to melt.  Serve burgers on the toasted bun and gilled onions, tomatoes and lettuce.

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This is a twist on a classic recipe. Deviled eggs are great for any event especially a picnic.  This recipe is different and is well received at any covered dish.

6 large eggs, hard-cooked

1 green onion including top, finely chopped

1 tablespoon mayonnaise

1 tablespoon minced parsley

2 sweet gherkin pickles, finely chopped

½ teaspoon prepared mustard

1/8 teaspoon salt

1/8 teaspoon black pepper

8 sprigs parsley

Cook eggs and peel and halve lengthwise. Place 1 yolk in small bowl and discard remaining yolks.  Mash the yolk with a fork and then add 4 of the white eggs halves and mash.  Mix I onion, mayonnaise, parsley, pickles, mustard, salt and pepper.  Mound the mixture into remaining white halves, dividing it equally.  Garnish each half if desired with a sprig of parsley.  Cover loosely and refrigerate until ready to serve.

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Celebrate the day with this delicious and delightful St. Patrick’s Day cake.  This is easy recipe that taste like it took hours to make.  So may the wind always be at your back and may the smiles be plentiful when you serve this cake.

1 package white cake mix.

1 (3 ounce) package pistachio instant pudding

¾ cup oil

3 large eggs

1 cup lemon-lime carbonated beverage

½ cup chopped pecans

½ cup flake coconut

Frosting

Combine cake mix, pudding, oil, eggs and carbonated beverage.  Grease and flour 2 (9 inch) layer cake pans.  Evenly pour batter, bake at 325 degrees for 30–45 minutes.  Cool on rack before frosting.

Frosting

1 (8 ounce) container whipped topping

1 cup milk

1 (3 ounce) package pistachio instant pudding

Combine ingredients and mix well.  Frost layers of cake.  Sprinkle nuts and coconut between layers and on top of cake.

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This is a simple potato recipe that you will want to make it again and again. Very simple recipe that takes such a little time to make.  Perfect side dish when you don’t have a lot of time.

24 small new potatoes

Olive oil cooking spray

¼ cup Italian-seasoned bread crumbs

¼ cup Parmesan cheese

¾ teaspoon paprika

Cook the unpeeled potatoes in boiling water 15 minutes.  Drain and cool slightly.  Quarter potatoes coat cut sides with cooking spray. Combine bread crumbs, cheese, and paprika.  Coat cut sides in the bread crumb mixture.  Arrange in a single layer on a baking sheet coated with cooking spray.  Bake at 450 degrees for 15 minutes.

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My dad always said there is ham and there is all the rest.  Ham was his favorite and we always had it on Easter and Christmas.  Like my father I also like ham very much. I like to serve it on a regular basis.  The recipe below is a classic and is taste wonderful.  Enjoy.

5 pounds ham

Cider to cover

½ cup brown sugar

1 teaspoon mustard

20 whole cloves

Cover the ham with cold water and bring slowly to the boil.  Throw out the water and replace with cider to cover ham.  Bring this to a boil; lower heat, keeping liquid barely simmering for 20 minutes to the pound of ham.  Remove form the heat and allow to stand in the liquid for 30 minutes.  Take out ham; skin and score fat with sharp knife in a diamond pattern.  Stud with whole cloves.  Mix the sugar and mustard and rub well into ham. Bake in preheated oven for additional 10 minutes per pound in a 400 degree oven.

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This dip is great with soft pretzels, beer bread, or fresh vegetables.  This recipe is so easy, so delicious and perfect for last minute Sunday football guest. 

½ cup sour cream

½ cup plain yogurt

1 tablespoon finely chopped fresh parsley

1 teaspoon onion powder

½ teaspoon garlic salt

1 tablespoon Dijon mustard

Combine all the ingredients. Cover and refrigerate for at least one hour.

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Okay there is nothing healthy about this recipe, but it oh so good.  If you are looking for stick-to- your ribs comfort food this recipe is the one.  This is so easy to make and just so good. Enjoy!

1 pound deli corned beef

½ cup Thousand Island dressing

1 can sauerkraut, drained

6 slices rye bread, cut in cubes

½ pound Swiss cheese, grated

½ cup margarine melted

Crumble corned beef into a well-greased 12×8 inch glass dish.  Spread dressing, then sauerkraut.  Cover with cheese.  Toss crumbled bread with melted margarine.  Sprinkle on top.  Bake at 350 degrees for 30 minutes or until hot and bubbly.

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Needing a little spring in your life, then try this scrumptious casserole recipe.  It has a delightful flavor and makes a wonderful covered dish.  So isn’t time for a little spring and some great taste.

1 can asparagus

Milk

1 can cream of mushroom soup

2 cups cooked rice

1 large can white tuna

1 (8 ounce) carton sour cream

1 (16 ounce) carton cottage cheese

1 teaspoon onion chopped

12 green stuffed olives, sliced

1 teaspoon salt

1 whole green stuffed olive

Buttered bread crumbs

Drain asparagus, but reserve the juice. Set aside 4 asparagus spears.  Combine reserved asparagus juice and enough milk to make 1 cup liquid.  Combine liquid, soup rice, tuna and asparagus.  Stir in sour cream, cottage cheese, onion, sliced olives and salt.  Place in buttered casserole.  Arrange reserved asparagus spears on top in a spoke fashion.  Place whole olive in middle.  Sprinkle with bread crumbs.  Bake at 350 degrees for 1 hour.

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