Authentic Compassion

Sunday, February 1, 2009

Not Goats - really

A blog posting with no goats! I'm not sure I remember how to do a recipe, I actually cooked today and it turned out well. Our main dish was a variation on turkey tetrazinni with a simple salad and bakery so called "artisan" bread (good crusty french bread). Dessert was a butterscotchy almond bar cookie.
Picture with several ingredients shows what I thought I was using and the picture with the flour, butter and nutmeg shows what I forgot to put in original picture - so DUH I don't remember how to do this! Today has been a beautiful warm winter day - great church service today and as usual - on Buhlaland it has been good. Perhaps a little fattening but good.







Turkey and Penne Pasta Bake

12 oz. box Penne Pasta (cooked and drained per package instructions)
¼ cup butter
Melt butter in a medium sized saucepan. Remove from heat and whisk or stir in
¼ cup flour ,
½ teaspoon white pepper ,
¼ teaspoon grated nutmeg ,
1 tsp. salt,
½ teaspoon dried tarragon .
Return to medium high heat and whisk or stir in
2 cups chicken broth and
1 cup heavy cream,
1/3 cup dry sherry
.
Bring to a boil and stir until smooth, thickened slightly.
Remove from heat - stir in 2 cups cooked turkey,
One 4 oz. jar diced pimento ,
Two cups coarsely chopped re-hydrated wild mushrooms ,
½ cup grated Parmesan,
½ cup coarsely chopped Italian flat leaf parsley
.
Stir together and spread into a 9 X 13 inch baking dish which has been sprayed with olive oil
Sprinkle ½ cup Parmesan over the top of pasta
Bake covered with aluminum foil at approximately 350 degrees for 30 minutes.
Recipe can be adapted to use ham or cooked chicken, mushrooms can be fresh and sauteed or canned, I used probably an extra ¾ cup of turkey because that is how much I had in the package from my freezer. Of course you can use an equivalent amount of any favorite cooked pasta - I used a whole wheat penne.
Almond Butterscotch bars
Preheat over to 350 and grease an 8x8 baking pan.
Melt 1/4 cup butter
Stir in 1 cup brown sugar (packed)
1 egg
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup sliced almonds
Bake for 25 minutes - don't overbake! Cut into bars while still warm.

6 comments:

Lanny said...

We try not to use the f(attening) word around here, cream is brain food you know!

My friend has a sign in her kitchen it is a quote from Julia Child, "If you're afraid of butter, use cream."

LindaSueBuhl said...

I have a theory that processed junk gives us heart attacks - butter and cream and eggs and red meat are natural! Love your friend's sign.

Kathleen from Eggs In My Pocket and Yesteryear Embroideries said...

First of all, thank you for sharing the recipes, next I got the chance to read your past blogs and I just love your frozen pictures! Everything looks so pretty! It has warmed up so nice here, how is it for you? Blessings,Kathleen

KathyB. said...

You and several other bloggers are making me crazy to get busy baking and cooking ! Now that I am feeling better I just might start baking some cookies while the soup simmers! The almond bar cookie looks like a good cookie recipe for this week, thank-you Linda Sue!

Pam said...

I made turkey tetrazzini the other day! I even used the same brand of pasta, LOL! Those bars look yummy...and something my customers might be interested in!

LindaSueBuhl said...

Hiya friends - about those bars - they can also be made with solid shortening (i.e. Crisco) or vegetable oil - sort of whatever you like. Of course I LIKE butter. They are very chewy and don't hold together like a big firm brownie - the recipe is easy to double. Also - you can of course use any nuts you like and with coconut - DEVINE!
Kathleen - it is COLD here this morning but no ice or rain (doggone we are super dry for N. Texas). KathyB - soup - ah soup sounds good. DH just said "dog is on a diet and I need to be too" so I think the pasta leftovers are going in the freezer and I'm making chicken and veggies for supper!Pam - anything you cook your customers will love!