Happy Sunday everyone!  I’m counting the days until the official start of spring. One thing is certain,  my ” sock-liner” socks have just been put away because I don’t expect to see any cold temperatures into the 20 degrees range from now on.   Bring on Spring!!! Easter will be here in just four weeks.

Saturday Evening Supper menu:

Turkey and Cheese  Pie

Frosted Cauliflower

Honey Biscuits ( No recipe)

Turkey “n” cheese Pie

This is a ” Made over ” entrée!  Original recipe was beef “n” cheese pie.

To lighten the recipe , I used ground turkey instead of ground beef, and low-fat sharp cheddar cheese.  For those on low-sodium dietary restrictions, use garlic powder instead of garlic salt.  As We do not care for onions, we omitted the onions.

Ingredients:

1 1/4 pounds ground beef ( I substituted ground turkey)

1/3 cup chopped onions or 3 to 4 tsp instant minced onion

1/4 cup chopped green pepper

1 8 ounce can cut green beans ,drained

1/4 teaspoon parsley flakes

 1/4 tsp garlic salt 

1/4 -1/2 teaspoon salt

1 can (8 oz.) refrigerated crescent rolls ( substitute what you have on hand, we had honey biscuits, which were sliced in half and placed on the bottom of the glass pie dish).

1 egg, slightly beaten

2 cups shredded Monterey Jack or Cheddar cheese

paprika

1 8 ounce can ( 1 cup) tomato sauce with mushrooms ( I used plain tomato sauce, you could add a small can 4 oz. size  of cut mushrooms , stems and pieces. 

Directions: 

Preheat oven to 375 degrees Fahrenheit.   In large fry pan , brown your meat, onion, and green pepper; drain fat.  Stir in tomato sauce, green beans garlic salt and salt.  

Simmer while preparing crust. Separate crescent dough into 8 triangles in ungreased 9 -inch pie pan. ; press over bottom and up sides to form  the crust.  Sprinkle with paprika, parsley and remaining cheese. 

Bake 20 to 25 minutes.  Let stand 5 minutes before cutting into wedges. 

Refrigerate left-overs.  Makes 5-6 servings.

Frosted Cauliflower:

1 large head of cauliflower ( or frozen cauliflower)

boiling salted water

salt

1/2 cup mayonnaise

2 teaspoons prepared mustard

1/4 cup shredded  ” low-fat” sharp cheese

Precook cauliflower for 12- 15 minutes in boiling salted water

Or Steam in the top of a Steamer  pot 

Drain and place in an ungreased shallow baking pan.  Sprinkle with salt. 

Combine mayonnaise and mustard.  Spread over cauliflower.

Top with cheese.  Bake at 375 degrees Fahrenheit for 10 minutes, ir until cheese is melted and bubbly.  Serves 4. 

Tip:  Cauliflower may be reheated by wrapping in aluminum foil and baking at 325 degrees Fahrenheit for 15 minutes. 

References:

Recipes adapted from this cookbook that I purchased at a library/ town sale.

“Home Cookin for the King of the Road” 1976  ( from issues of Road King Magazine – which is the first time I’ve heard of. ; )

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Recipe: Bombay Sliders

Spice up your ground turkey with  curry powder, cumin, fresh  ginger, cilantro, hot chili powder or hot Hungarian paprika, and ingredients such as plain yogurt , mayonnaise and ketchup.

Recipe courtesy of 3/07 Bon Appetit magazine
Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Makes 4 servings (3 burgers each).

1 cup mayonnaise, divided (I used 1/2 cup mayo)
6-1/4 teaspoons curry powder, divided (I used 3-1/2 teaspoons)
1-1/2 tablespoons plain yogurt (I used 3/4 tablespoon)
1-1/2 tablespoons ketchup (I used 3/4 tablespoon)
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger (I used 1 tablespoon ginger paste)
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation

Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

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