Wednesday, November 9, 2011

One Last Look At Autumn

"Two sounds of autumn are unmistakable, the hurrying rustle of crisp leaves blown
along the street or road by a gusty wind, and the gabble of a flock of migrating geese.
Both are warnings of chill days ahead, fireside and topcoat weather."
-   Hal Borland

This photo was taken on the banks of the St. Paul side of the Mississippi River looking over to the Minneapolis banks in October.

Note in the upper header of the blog I added a new link to a blog site mnprairierootswordpress.com I had mentioned in a previous blog. I enjoy the author's insight on life in the rural southwestern part of Minnesota. She travels around the area and often uses photography to tell her stories. When you click on the link scroll down 6 lines and click on About MN Prairie Roots to read her blog. Check it out.

The following recipe makes good use of leftover turkey assuming you haven't used it all for turkey sandwiches!

Turkey Tetrazzini Serves 10-12

Ingredients:
  • 4 cups cooked wild rice
  • 5 cups cooked turkey (chopped)
  • 2 ½ cups celery
  • 1 large package of white mushrooms
  • 1 TB. lemon juice
  • 1 TB. butter
  • 1 (16 oz.) jar of Alfredo sauce
  • 1- ¼ cup 2% milk
  • 1/8 tsp. nutmeg
  • 2 cups shredded Swiss cheese
  • 1-1/2 cup Parmesan cheese
  • 2 TB parsley flakes
  • 12 oz. spaghetti noodles cooked and drained
  • ½ can Golden Mushroom soup
  • 2 cups crushed (use blender or food processor) garlic-onion seasoned croutons or Caesar croutons note;I used one package
  • ¼ tsp. paprika
 Directions:
  • Saute chopped mushrooms, onions, celery in 3 TB. butter and set aside
  • In a bowl whisk soup, milk, nutmeg, parsley flakes,1 TB lemon juice and Alfredo sauce
  • Stir in chopped turkey, rice, shredded cheese, half of Parmesan cheese, mushroom mixture
  • Cook noodles and drain
  • Add noodles to creamed mixture and pour into a lightly greased 13 x 9 pan
  • Blend rest of Parmesan cheese, crushed croutons, paprika in food processor and sprinkle evenly over casserole
  • Bake covered at 375 for 30 minutes
  • Uncover and bake 10 minutes longer until golden brown and bubbly
  • Let set a few minutes before serving





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