Cran-Apple Crisp

Okay, we're not big fans of cranberry's here. But staying with tradition we have them every Thanksgiving.  Now what to do with what's left.

This actually turned out great, cranberries combined with apples and brown sugar is a great friendship...

Preheat Oven 350 degrees

5-6 peeled, cored and thinly sliced
whole cranberry sauce- about 15 oz.

Combine sliced apples and cranberries, add to a greased 8 inch deep dish

(I have a new Kitchenaid attachment that is labeled as a food processor and it does a great job evenly slicing the apples.  I did not peel my apples which was a mistake, peelings stayed tough and chewy.)

The crisp topping recipe comes from my very old (early 1970's) Better Homes and Gardens Encyclopedia of Cooking,  I have been using this recipe since the beginning of time.  The only thing I did different for this is add 1/2 cup of chopped pecans.

3/4 cup quick-cooking rolled oats
3/4 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine

1/2 cup chopped pecans ** Optional

Combine oats, sugar, flour and cinnamon; cut into butter to make a crumb like mixture.  Sprinkle over apples,  Bake at 350 degrees for 35 to 40 minutes,  Serve warm with cream, if desired.

Test apples to make sure they are soft before removing from oven,  I ended up baking for about 50 minutes because I used a deeper pan so I had a really thick layer of apples to bake,

Turkey Tetrazzini

This is a very forgiving recipe that amounts can be adjusted depending on ingredient availability.  I have seen various veggies added, peas, corn etc.  It's all about what you're craving at the moment. Have fun with the basic recipe!

Ingredients

8 oz. uncooked spaghetti

1/2 cup margarine or butter

2 cups sliced fresh mushrooms

1 medium onion diced

3 cloves garlic minced

1/2 cup diced celery

3 tablespoons all-purpose flour**

2 cups chicken broth**

3/4 cup half-and-half**

2 cups grated cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

Dash pepper

3 cups cubed cooked turkey

1/2 cup grated Parmesan cheese

Chopped fresh parsley, if desired

Directions
Cook spaghetti .al dente  Drain.

Meanwhile, melt margarine in skillet or Dutch oven over medium heat. Add onions, celery, mushrooms; cook 5 minutes or until tender, stirring frequently. Add minced garlic. Reduce heat to medium-low.

** At this point if you have left over gravy you can add or do this: (I have also been know to use the dreaded can of cream of mushroom soup and milk)  Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. 

Remove from heat; stir in half-and-half, cheese and 1/4 cup parsley, salt and pepper.
Add cooked spaghetti, parsley and turkey to  mixture; stir gently to mix. Spoon mixture into ungreased  (3-quart)  baking dish. 

Cover with foil; 

Heat oven to 350°F. 

** If  Tetrazzini becomes too dry add milk or chicken broth.

Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Uncover baking dish; sprinkle Parmesan cheese and/or grated cheese over top.