After Thanksgiving, I asked my friends for their suggestions for using leftover turkey. Jean Ellen Rogers answered the call with a recipe her family has enjoyed for the last 20 years.
Jean Ellen adapted the following recipe from a King Ranch chicken recipe in a Louisiana cookbook she was given in the '70s.
Speaking of leftovers, who doesn't have a bunch of stray, miscellaneous pieces from arts and crafts projects, sewing projects and office supplies? Ever wonder if you should do something with them?
Now there is a place for it at SCRAP Denton, a new nonprofit at 215 W. Oak St. Donna Gregory and friends have imported an idea from the West Coast to keep such items out of the landfill and put them in the hands of artists, teachers, quilters, students and the community.
Officials with SCRAP hope to use any money raised to hire a manager.
The nonprofit also will have a boutique where reuse artists can sell their works and a classroom for community classes of all sorts. The store plans to launch just after the New Year, so start saving your items for donation now.
Jean Ellen's King Ranch Casserole
• 3 cups white and dark turkey meat, cut in bite-size pieces
• 2 cups grated cheddar cheese
• 12 corn tortillas, broken into pieces
• 1 onion, diced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup chicken or turkey broth
• 1/2 cup Rotel tomatoes
Combine the last four ingredients for a sauce and set aside. Place a layer of half the turkey in a 9-inch-by-13-inch sprayed casserole dish.
Halve the sauce, halve the tortillas and halve the onion and cheese. Repeat for second layer with cheese on top.
Bake for one hour at 350 degrees.
MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail firstname.lastname@example.org .