There was nothing left in the meat counter, so I checked out the frozen offerings. I spotted one lonely turkey breast, next to a couple dozen tubs of chitterlings.
I dropped the turkey breast quickly into my buggy, before somebody else grabbed it. It was enough for two meals and sandwiches. Here’s a good recipe for leftover turkey breast and for pasta. Just add a salad and bread and voila, dinner’s ready.
2 cups noodles
1 stick butter
cup finely diced celery
8 ounces mushrooms, sliced
4 tablespoons plain flour
2 cups milk
1 cup grated sharp cheddar cheese
2 cups cooked turkey chunks
4-5 thin slices white onion
4 thin slices lemon
1/3 cup slivered almonds, toasted
Cook noodles and drain. Sauté mushrooms and celery in 2 tablespoons butter until tender. In a separate saucepan, melt 4 tablespoons butter, add flour and cook, stirring, 2-3 minutes over medium heat. Add milk and cook, stirring, until thickened and bubbly. Add cheese, stir until melted. Add mushrooms and celery to sauce. Season with salt and pepper to taste. Place half the noodles into a buttered casserole. Top with turkey and half the sauce. Add remaining noodles and top with onion rings and lemon slices. Pour remaining sauce over all, sprinkle with almonds and paprika and dot with butter. Bake in a 350-degree oven 30 minutes, until hot and bubbly.
Gayle’s angel hair pasta in herb sauce (from “Taste of the Town, Second Serving)
1 pound angel hair pasta
1½ cups heavy cream
½ stick butter (4 tablespoons)
½ teaspoon salt
1/8 teaspoon nutmeg
Pinch cayenne pepper
½ cup Parmesan cheese, grated from a wedge
1 cup finely chopped mixed fresh herbs (mostly basil, plus mint, parsley, chives)
Cook pasta according to package directions, drain and keep warm. Combine cream, butter and seasonings in heavy saucepan and simmer for 15 minutes, until sauce is slightly reduced and thickened. Whisk in cheese and herbs and simmer for another 5 minutes. Taste and correct seasoning. Toss with pasta and serve immediately.
Page Onorato is a retired schoolteacher.