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Friday, December 1

December Recipes

I'm sure by now you've used up all of your Turkey Day leftovers BUT hopefully you can use these recipes another time - Enjoy!!

Claim Jumper's Cheese Potatocakes
(courtesy of
These taste very similar to the ones from the restaurant! I think next time I make them though I'll just skip the Herb Ranch Salsa and use a mixture of sour cream and ranch dressing.

Herb Ranch Salsa
1/2 cup sour cream
1/4 cup diced seeded tomatoes
2 Tbsp. minced onions
1 Tbsp. white vinegar
1 tsp. minced fresh cilantro
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dried dill

Potato Cakes
2 cups leftover mashed potatoes - cold
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
2 Tbsp. shredded Parmesan cheese
1 green onion, chopped
1/2 tsp. minced fresh cilantro
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder

2/3 cup breadcrumbs
1/3 cup all-purpose flour
1 egg, beaten
1 cup milk
2-3 cups shortening (for frying)

Combine all ingredients to make the herb ranch salsa in a small bowl. Cover and chill until needed.

Mix all of the ingredients together for the potatocakes.

Combine breadcrumbs with flour in a small bowl. Combine beaten egg and milk in another large bowl.

Measure about 1/3 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty. Drop potato mixture into breading mixture, then into egg & milk, and back into breading mixture. (Make sure to cover entire surface with breading.) Arrange the potatocake on a plate, repeat process with remaining potato mixture. Cover and chill the potatocakes for one hour so they will stick together when fried.

Heat up shortening in skillet over medium-low heat. (There should be about 1" of shortening in the pan.) Fry the potatocakes in the oil 2-4 minutes on each side until golden brown, then drain on rack or paper towels.

Serve with herbed ranch salsa drizzled over top.

Chicken (or Turkey) Tortilla Soup
I make this recipe a lot during the winter. Usually I use leftover chicken but when I make it with turkey last night it turned out just as good!

1 lb. boneless, skinless chicken breasts, cooked and cubed OR leftover turkey
1 can Fiesta Nacho cheese soup
1 can cream of chicken soup
1 soup can milk
1 can enchilada sauce, mild
Crushed tortilla chips
Shredded cheddar cheese

Combine all ingredients except tortilla chips and cheddar cheese. Bring to a boil over low heat; stirring constantly. Top the soup with crushed chips and shredded cheese.

Leftover Turkey Casserole
I made this for dinner tonight. Mike's not too big on casseroles but he enjoyed this one AND it's a great way to use up most of your leftovers. Recipe courtesy of

3 Tbsp. butter
2 Tbsp. all-purpose flour
1 (12 oz.) can evaporated milk
1 cup water
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder (I used garlic)
2 Tbsp. butter
1 cup finely crushed herb-seasoned dry bread stuffing mix (I used breadcrumbs)
1-2 cups cooked, diced turkey meat
1 cup shredded cheddar cheese
2 cups leftover mashed potatoes

Preheat oven to 350 *. Lightly grease a 9x13" (I used a 7x11") baking dish.

Melt 3 Tbsp. butter in a saucepan over low heat. Blend in flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion (garlic) powder. Stir sauce over low heat for about 8 minutes.

In a separate saucepan over low heat, melt 2 Tbsp. butter. Blend in the dry stuffing mix.

Place the turkey in the baking dish. Pour the sauce over turkey, then sprinkle with cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.

Bake 45 minutes in the preheated oven.



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