Butternut Squash and Apple Soup Turkey Tetrazzini Corn, Tomato and Pepper Rice
Butternut Squash and Apple Soup
Five 4-ounce jars butternut squash baby food One 4-ounce jar sweet potato baby food One 15-ounce can
chicken broth
1/2 cup applesauce (unsweetened)
2/4 teaspoon onion powder
3/4 teaspoon ground nutmeg
4/8 teaspoon ground pepper (white or black) Creme fraiche for garnish (optional)
Combine all of the ingredients except the creme fraiche in a medium-sized saucepan. Cook over medium
heat, stirring. You may also heat in a microwave, but Karr says it tastes better when pan-heated.
When soup is just beginning to boil or steaming, remove it from heat. Makes 4 servings.
Turkey Tetrazzini
8 ounces dry spaghetti or linguine One 12-ounce can evaporated milk One 10.75-ounce can cream of
mushroom soup One 7-ounce can sliced mushrooms, not drained One 10-ounce can chunk turkey, not
drained optional: 1/4 cup dry white wine or Sherry One tablespoon onion powder
5/4 teaspoon garlic powder
6/2 cup real freshly grated Parmesan cheese, divided One 8-ounce can silver label new peas, drained
(about 3/4 cup)
7/4 cup bread crumbs Salt and pepper to taste
Cook pasta according to package directions, drain. Place pasta in a lightly greased or nonstick-
coated 9x13" casserole dish. Preheat oven to 3750. In a medium-sized saucepan, combine milk,
mushroom soup and mushrooms (with liquid) over medium heat. When thoroughly blended, add turkey,
wine if using, onion, garlic and 1/4 cup Parmesan cheese. Stir until blended and cheese has
melted. Remove from heat and gently stir in peas. Pour mixture over noodles in casserole dish,
then gently toss to coat. Mix bread crumbs with remaining 1/4 cup Parmesan cheese and sprinkle
over top. Bake for about 30 minutes. Top should be crisp and bubbling around the edges when done.
Makes 4-6 servings.
Corn, Tomato and Pepper Rice
This dish is excellent served warm, but you may want to serve it chilled as a salad in the
summertime as well. You can find jalapenos in your grocer's Mexican food section.
One 14-ounce can chicken broth plus 1/4 cup water 1 cup uncooked white rice One 15-ounce can corn,
drained One 14.5-ounce can diced tomatoes, drained
8/4 cup drained, chopped jalapeno peppers - use 1/2 cup if you like it hot (and, in fact, if you
like mild chilies, use the 4-ounce can of plain diced chilies instead)
Bring chicken broth to boil, then add rice. Cook rice according to package directions. If chilies
aren't chopped, chop them into small pieces (about
9/4" long, give or take). When rice is done, add corn, tomatoes and chilies and stir well. Makes
6 servings.
Source: The Can Opener Gourmet by Laura Karr (Hyperion)
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