Three recipes help use those turkey leftovers

By Melba Lovelace

Published: November 26, 2008

DEAR READERS: The leftovers arrive after Turkey Day. Time for a party.

A simple menu of Curried Turkey Salad on Croissants is great using turkey or chicken, Corn Dip With Chips, and Veggie Wedgies With Ham. Any of these can be made with fat-free ingredients.

CORN DIP

1 can (4 ounces) green chilies, drained and chopped

1 to 2 jalapenos, chopped, optional

6 green onions, chopped, optional

1 cup sour cream

¾ cup mayonnaise

Tortilla chips

→In medium saucepan, bring corn to boil. Remove from heat. Add chilies, jalapenos, onions, sour cream and mayonnaise. Chill for several hours or overnight. Serve with tortilla chips.

TURKEY CROISSANT SANDWICHES

1 cup chopped green grapes

1 can (4 ounces) crushed pineapple, drained

¾ cup sliced celery

1 cup mayonnaise

¼ teaspoon lemon juice

¼ teaspoon curry powder

¼ teaspoon salt

1/8 teaspoon sugar

8 croissants

→In large bowl, combine chicken, grapes, pineapple and celery.

In 1-quart bowl, mix mayonnaise, lemon juice, curry powder, salt and sugar until well blended. Add to chicken mixture and toss. Cover and chill.

Cut croissants in half. Spread with meat mixture. Add bread tops. Garnish center of dish with green grapes and parsley. Makes 6 to 8 sandwiches.

VEGGIE WEDGIES WITH HAM

1¼ cups grated carrots

2 cups finely chopped mixed vegetables

1 medium onion, grated

½ cup finely diced celery

1 package (8 ounces) cream cheese, softened

¾ cup mayonnaise

½ cup sour cream

1 tablespoon lemon juice

1 package (1 ounce) dry ranch-style dressing mix

½ teaspoon paprika

½ teaspoon ground black pepper

½ teaspoon dried dill weed

1 can (8 rolls) refrigerated crescent rolls

¾ cup chopped ham

→Prepare all vegetables and drain in colander while preparing dressing.

→Mix cream cheese, mayonnaise, sour cream, lemon juice, dressing mix, paprika, pepper and dill weed until smooth. Put vegetables in bowl that can be sealed. Add dressing; toss to coat. This can be made and refrigerated 24 hours before serving.

→Preheat oven to 350 degrees. Flatten rolls on 9-inch pie pan, prick with fork. Bake 10 to 20 minutes; cool.

→Spread vegetable mixture over crust. Sprinkle with ham. This can be refrigerated several hours. Serves 8 to 12.

Melba

If you have a problem other readers might help solve or an idea you’d like to share, write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address. Melba can also be reached by e-mail at mlovelace@oklahoman.com.

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