What’s for Dinner? Yum!

3 Days of Pantry Menus and Recipe

What’s for Dinner?   Yum!

Polly writes:

Tonight I did exactly what you advised and it helped me plan for dinner and I didn’t have to run out for anything.  Granted, we didn’t have everything I’d liked to have, but it was a great dinner and exactly what I needed after a very busy and hectic day: quick, easy and really delicious.  My kids gobbled up their dinner so quickly, I could barely believe it.

When you said for me to go search my food supplies, I found a cranberry/orange muffin mix, a package of frozen turkey left over from Christmas (both dark and light meat).  I found the chicken stock I always keep on hand; I make at least two pints each time I bring chicken home from the market.  I found a chunk of feta cheese, some grated boiled potatoes left over from hash browns we had on Sunday, a can of cream of chicken soup, 5 heads of freshly roasted garlic left from my garlic garland, the 4 nice button mushrooms and small ball of mozzarella (I bought for the pizza we didn’t make on Saturday), a bag of baby spinach, two small red onions and a chunk of sharp cheddar.  I found three cups of vanilla pudding, a can of evaporated milk, several cans of various veggies, corn and cut green beans, tomato sauce, 2 cans of mandarin slices, 2 cans of tuna, half a bag of herb & garlic croutons and a small bag of rice.  In the fridge, we had frozen orange juice concentrate, mayonnaise, milk, 4 eggs + a large carton of egg beaters, cottage cheese, a small package of cream cheese, butter.  I also had a quart of cranberry-apple juice drink, and a package of cooked elbow macaroni.  The “baking” cupboard was also stocked with the usual canola oil, a small bottle of E V olive oil, cider vinegar, flour, corn meal, sugar, etc.   When I got done organizing it all, you figured I could get tomorrow night, and some of Thursday night out of this stockpile, too, if I went about it right.

Our Response:

Turkey a’la King Over Feta Cheese Potatoes

  • Spinach Salad with Mandarin dressing
  • Cranberry –Orange Cake with Cream Cheese Frosting
  • For Night 2 & 3 Recipes  (See Recipes of the Day)

 Night 2:

Baked Macaroni and Cheese

  • Tuna Cakes with Roasted Garlic Aioli
  • Buttered Green Beans
  • Cranberry/Orange Parfaits

Night 3:

Turkey with Rice Soup

  • Fried Cornbread (Hoecakes)
  • Burnt Sugar Custard Cups

Night 1 Recipes Follow 

Turkey a’ la King

  1. Toss the leftover hash browns together with ½ can of undiluted cream chicken, three large smashed cloves of the roasted garlic, ¼ cup milk and ½ cup crumbled feta cheese in a large mixing bowl.  When all is well mixed, spread in a buttered 2 quart baking dish.
  2. Place the turkey in a thin slightly overlapping layer over top of the potatoes.
  3. Mix remaining chicken soup concentrate with an equal part of chicken stock, stir until well mixed and smoothed.   Pour evenly over the turkey layer.
  4. Bake 25 to 30 minutes until all is hot and bubbly.  Serve with:

SPINACH MANDARIN SALAD:

  1. ½ purple (red) onion, thinly slice; put slices in 1 cup of warm water seasoned with 1 teaspoon granulated sugar and 1 teaspoon of cider vinegar.  Soak for about 10 minutes then drain and pat dry.
  2. 1 can of mandarin oranges (or three fresh, peeled and separated) Drain and pat dry,
  3. 2 mushrooms, thinly sliced
  4. Toss all the above together with baby spinach

                                  Orange Dressing

  1. 2 tbsp. Orange juice concentrate
  2. 1 tbsp. Dijon mustard
  3. 2 tbsp. cider or champagne vinegar
  4. ¼ tsp. ginger (grated fresh or dried)
  5. 4 tbsp. water
  6. Salt and pepper to taste
  7. Combine well and serve over spinach mandarin salad.

                               Cranberry-Orange Cake

  1. Prepare 8” cake pan (grease ad flour) for baking.  Set aside.
  2. Make muffin mix according to box directions (using whole milk instead of water).
  3. Bake 14 – 16 minutes, checking at 14 as ovens vary.  Do not over-bake.
  4. Cool in pan for 5 minutes then finish cooling on a wire rack until thoroughly cool.
  5. Frost with             Cream Cheese Frosting
  6.  1 small package of cream cheese (room temperature)
  7. 2 tbsp. room temperature butter
  8. 2/3 cups of confectioner’s sugar
  9. ½ tsp. vanilla.
  10. Combine ingredients and cream together until smooth and spreadable.  Frost top and sides of Cranberry-Orange Cake.

Thanks for coming!  Love you all.

©2013 BAPantryGourmet/BAZiegler  – All rights reserved.

2 Responses to What’s for Dinner? Yum!

  1. Linda says:

    Looking good! The chicken recipe sounds delicious and I can’t wait to make the hazelnut torte.

  2. dorislynnhancockwillisthompson says:

    great photos, beautiful food and delicious sounding recipes…I may try the wasabi devils really soon!

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