Indiana Gazette from Indiana, Pennsylvania • 18

My Food The Indiana Gazette Wednesday, Novwnbtr 23, 1992 Page 18 Turkey leftover recipes to tempt the taste buds St -a ft No one can be sure if Benjamin Franklin was aware of just how versatile the turkey can be when he suggested that the wattle-necked native fowl be named our fledgling country's national bird. Even if Franklin didn't know, however, savvy cooks will prove just how versatile turkey is during Thanksgiving weekend- The meat remaining on what was the centerpiece of the holiday meal can be enjoyed in so many interesting ways all of them based on regional American concepts. And with tender, flaky pie crusts and other easy recipes made with all-vegetable Crisco shortening and artificially -flavored Butter Flavor Crisco, what used to be considered leftovers are actually exciting menu options made easier, sine the turkey meat is already cooked. Most people count on having leftover turkey from Thanksgiving dinner. It wouldn't be a weekend of feasting if there wasn't a turkey leg to gnaw on for Friday lunch, or perhaps a repeat of the entire meal for Friday dinner.

But by Saturday, the thought of yet another meal of leftovers Is usually less than welcome, and fre pound of cooked turkey equals about 3 cups of diced meat. By combining the meat with vegetables and a complex carbohydrate such as pastry, biscuits or cornbread made with Crisco shortening, one pound of meat will probably feed up to six people. Here are some sure-to-please recipes that will make the most of what remains of the holiday bird. All of them are inspired by different regions of American cuisine. The Turkey Vegetable Cobbler, a hearty dish filled with chunks of turkey and vegetables in a creamy sauce and -crowned by a topping flavored with zesty Parmesan cheese, comes from the Southern tradition of setting an abundant table.

In contrast, the Turkey Tamale Pie crowns the filling with an easy to make batter much like a Southwestern bread, and the Southwestern Turkey Pie uses grated Cheddar cheese in the classic Crisco tender, flaky pie crust. For an entertaining impromptu meal, make up a batch ol tender, Oaky Crisco pie crust, put out all the bowls of side dishes left over from Thanksgiving dinner, and let everyone make up their own combinations for fillings for Leftover Turnovers. quently the amount of meat remaining must be "stretched" to feed the family or guests. One alternative to a third night of poultry is to cut up the meat and freeze it for future use. Cutting the meat into 1-inch pieces and freezing the pieces on a cookie sheet before transferring them to a plastic bag makes it easy to pull out exactly the amount needed for a recipe.

The frozen meat will also defrost more quickly if it is cut into smaller pieces. Keeping pre-cooked turkey in the freezer is now becoming more commonplace. For decades Americans enjoyed their "Thanksgiving turkey" and seldom served the bird other than on holidays. But in the ten years between 1980 and 1990, turkey consumption rose from 10.4 pounds to 18.5 pounds per capita, according to the National Turkey Federation. So these recipes such as the Crisco Kitchens' luscious Southwest-em Turkey Pie flecked with kernels of yellow corn and fiber-rich black beans can be used not just for Thanksgiving weekend leftovers, but all year-round.

A good rule of thumb for estimating servings of turkey is that one i. Potpourri Seasonal boots Designers in Paris and New York favored finishing off their decidedly flimsy spring fashions With some sort of boot. The avant-garde chose "grunge" combat-style versions, unlaced to flop about the ankles as models strode aggressively about the runway. Karl Lagerfeld accessorized his meltingly feminine styles for the House of Chloe with pastel hosiery that descended into matching-loned ankle-high flat-! heeled laced-up booties. And for Ms own Lagerfeld collection he showed even with sensational black cobweb-lace and silk evening dresses a kind of toned-down ankle-high suede motorcycle boot.

Talk about contrast. Meanwhile, viewers of the recent spring showings were already ankle deep in boots. There were the "go for it" wearers in sturdy stolen-from-men or army-issue boots or those who wore snow-country boot gear ankle-high boots with thick soles and heels of treaded rubber. fitted with chunks of is topped with a testy Turkey vegetable cobbler, a hearty dish turkey ana vegetables in a creamy sauce, Parmesan crust. FROM THE CRISCO KITCHENS TURKEY TAMALE PIE 2 tablespoons Crisco Shortening 4 teaspoon cinnamon I medium onion, peeled and finely chopped 14 teaspoon cayenne pepper (about 2 cup) can (28 ounces) tomatoes, crushed 1 sMdiun green bell pepper, chopped 1 can (14 12 ounces) peeled and cut tomatoes, (about 34 cup) drained 2 tablespoons chili powder 3 garlic cloves, peeled and minced I teaspoon dried oregano leaves 3 cups cubed cooked turkey (about I pound) 1 teaspoon sah cup sliced black olives 12 teaspoon ground cumin 1 cup frozen com kernels Crust 3 cups water 3 tablespoons Crisco Shortening 12 teaspoon salt 1 12 cups yellow commeal 1 can (4 ounces) diced green chilics 2 cups shredded sharp Cheddar cheese 1.

Ileal oven to 375 degrees F. Grease a 13 9-inch glass baking dish. 2. For niUrtg. mh Crisco in large saucepan or skillet on medium heat.

Saul onion and green pepper about minutes, or until softened. Add chili powder, oregano. salt, cumin, cinnamon and cayenne. Cook one minute. Add tomatoes and garlic.

Cook on medium heat 10 minutes. Add turkey, olives and com kernels. Cook about 3 more minutes or until slightly thickened. Pour into baking dish. 3.

For cruar. bring water. Crisco and salt to a boil in medium saucepan on high heal. Sprinkle in cormncal. whisking or stirring constantly.

Cok 2 minutes. Add chilies. Mis wcU. Coal 3 minutes. Spread over turkey mixture.

Place dish on large baking sheet. 4. Bake at 175 degrees F. for 30 minutes. Sprinkle with cheese, flake 10 minutes or until cheese is melted.

Let stand 10 minutes. 10 TO 12 SERVINGS FROM THE CRISCO KITCHENS from the crisco kitchens ifll Tl-'RKEY COBBLER A It Filling I 6 tablespoons Butter Flavor Crisco 3 medium carrots, peeled, cubed and cooked fill 7 tablespoon! all-purpose flour (about 1 14 cups) til 2 cups turkey or chicken stock or broth 2 cup fresh or 1 package (10 ounces frozen) llll 1 cop nalf-and-hatT small while onon, cooked tjl I 14 teaspoon sab 1 cup (hair of IO-ounce package) frozen peas HI I If teaspoon white pepper, to teste 2 tablespoons finely chopped parsley (Ml 5 cups large chunks cooked turkey 2 tablespoons finely chopped chives Jill (about I 12 pounds) 12 teaspoon poultry seasoning Itll Cobbler Topping llll 1 34 cups all-purpose flow 6 tablespoons Boner Flavor Crisco 1 tablespoon baking powder 12 cup whipping cream till 12 teaspoon sah 1 egg, beaten JJjf 4 tablespoons Parmesan cheese, divided INI 1. Heal oven to 400 degrees f. Crease 13 9-inch glass baking dish with Butler Flavor Crisco. 2.

For filling, mdl Buner Flavor Crisco in large saucepan on medium heal in flow. Cook and MM sttr about 3 minutes, but do not brown. Add slock, half-and-half, sail and pepper. Whblt or stir sauce until 11 thick and smooth. Add turkey.

carrots, onions, peas, parsley, chives and poultry seasoning. Mil well. Pour into baking dish. lf 3. For cobbler lopping, combine flour, baking powder, salt and 3 tablespoons Parmesan cheese in medium ill! bowl.

Cut in Crisco using pastry blender (or 2 knives) until all flour is Mended in to form pea-size chunks, jilt Add cream. Tosa lightly until crumbly. llll 4. Sprinkle crumb mixture over filling. Drizzle with egg.

Sprinkle with remaining one tablespoon cheese Jill or pms crumbs into ball. Roll large enough to fit over filling and to edges of baking dish- Brush with beaten egg. Sprinkle with remaining one tablespoon Parmesan cheese. Place dish on large hiking sheet. II 3.

Bake at 400 degrees F. for 35 to 40 minutes or until crust browned. Serve immediately. 10 TO 12 SERVINGS from the crisco KrrciiKNs leftover turnovers JJ Classic Crisco Douhlc Crust: II 2 cups all-purpose flour 12 cup Crisco Shortening I 12 teaspoon sail 3 tablespoons cold wajei I Filling Assorted Thanksgiving leftovers I I 1 1 Turkey, coarsely chopped Gravy 'till Sweet Potato (mashed and mixed with nutmeg) Broccoli Stuffing Cheddar Cheese lj Crsnbetry Sauce Creamed Onions I Mashed Potatoes Turnip, Squash or other root vegetables I I. Heat oven to 400 degrees F.

'H I 2. For crust, combine flour and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly HI! fork until dough forms a ball.

Divide dough in half. Pms between hands to form two 5 to 6 inch (I "pancakes." 1 1 1 3. Traditional rolling technique Flour rolling surface and rolling pin lightly. Roll each "pancake" mlo 'fill 10-inch circle. 1 1 Fair rolling technique Flour each "pancake" lightly on both sides.

Roll into 10-inch circle between I sheets of waxed paper on dampened counlertop. Peel off lop sheet. Cut out 4inch rounds. Rcroll scraps and repeal until all dough is used. Place 3 to 4 teaspoons filling 'III 00 MCn dough circle.

Moisten edges with water. Fold dough in hall over III filling. Press with fork to seal Iff S. Place on 2 inches span on wgreased baking sheet. Prick lops with fork IN 6.

Bake ai 400 degrees F. ror 1 5 to 20 minutes nr until gckJcn brown. Cool 10 minutes on cooling rack. 16 TO 1ITVRNOVKRS Suggestions for Combinations: Classic Savory Fillings Sweet versjon; Turkey, stuffing and cranberry Cranberry. Almonds, and l'2 teaspoon sugar 1 1 Broccoli and cheddar Mashed potato and gravy I Mashed potato and cheddar SOmrWESTERN TURKEY PIE Crust: I 23 cups all-purpose flour 13 cup yellow 13 cup shredded Cheddar cheese 34 cup Crisco Shortening 3 to 7 tablespoons cold water I teaspoon sah Filling; tablespoons Crisco Shortening 12 teaspoon ground cumin 18 teaspoon cayenne pepper (optional) I can (28-ounccs) slewed tomatoes, drained 14 cup cider vinegar 1 teaspoon salt I 12 cups corn (fresh or frozen) I can (14 ounces Jblick beans, drained and rinsed medium onion, peeled and chopped medium red bell pepperxut into 1-inch piecei medium green bell pepper, cut into 1-inch pieces garlic cloves, peeled and minced cups cooked turkey, cut into I -inch pieces' tablespoons all-purpose flour teaspoon chili powder Glaze and Topping 1 egg.

beaten 14 teaspoon salt 1.3 cup Cheddar cheese 1. For crust combine flour, commeal. and salt in large bowl. Add Cheddar cheese. Toss until combined.

Oil in Crisco using a pastry blender (or two knives) until flour it blended to form pea-size chunks. Sprinkle with water one tablespoon at a time. Toss lightly with fork until dough forms a ball. 2. Divide dough in half.

Press dough between hands to form two 3 to 6-inch Flour rolling surface and pin lightly. Roll dough for bottom crust into circle. Trim one mch larger than inverted 9-inch pie plate. Loosen dough carefully. Fold into quarters.

Unfold crust and pms into pie plale. Trim edges even with pic plate 3. For fining, heat shortening on medium-high heat in large, deep skillet. Add onion, red hell pepper, green bell pepper, and garlic Saute 3 minutes, stirring frequently. Add turkey.

Stir. 4. Stir in flour, chili powder, cumin and cayenne (if used). Cook on low heat 3 minutes, stirring frequently. Add torn aloes, vinegar and salt.

Bring to a boil on medium neat. Reduce heat. Simmer, stirring occasionally, for 30 minutes, or until mixture is thick. 3. Add corn and Mack beans.

Caok 3 minutes Spoon hot filling mlo unbaked pie crust. 6. Heat oven to 423 degree F. 7. Roll lop crust same as bottom.

Moisten pastry edge with water. Utt top crust onto filled pie. Trim I2-iach beyond edge of pie plate. Fold lop edge under bottom crust. Flute.

Cut slits in top crust for escape of steam. For glaze and topping, combine egg and ask. Brush lightly over top crust. Bake at 423 degrees F. for 30 to 40 minutes or until crust is golden brown.

Sprinkle with cheese. Serve hot or warm. ONE 9-INCH PIE Or use I 12 pounds raw turkey, cut into 1-inch pieces. Brawn in 2 tablespoons Butter Flavor Cntcn. Remove turkey from skillet with slotted spoon..