Page 22 - Florida Sentinel 11-24-17

Recipes
‘THE DAY AFTER’ TURKEY SOUP
CUBAN MIDNIGHT SANDWICH
It is easy to make! I love that it's gluten-free!"
This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a won- derful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips."
1 cup mayonnaise
5 tablespoons Italian dressing
4 hoagie rolls, split lengthwise
4 tablespoons prepared mustard
1/2 pound thinly sliced deli turkey meat 1/2 pound thinly sliced cooked ham
1/2 pound thinly sliced Swiss cheese
1 cup dill pickle slices
1/2 cup olive oil
2 cups diced cooked turkey 1 onion, diced
2 carrots, diced
1 potato, peeled and diced 1/4 cup chopped celery
2 tablespoons chopped fresh pars- ley
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper 6 cups turkey stock
Directions: In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
Directions: Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
LEFTOVER THANKSGIVING SALAD
This is a simple leftovers recipe. It's great served on toasted, bread.
TENDER POTATO BISCUITS
These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!"
2 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
r or margarine
1 1/2 cups leftover mashed potatoes 1 egg, beaten
1/3 cup cold water
1/3 cup milk
2 tablespoons milk, or as needed
1 cup shredded cooked turkey
1/2 cup cubed cooked ham
1/2 cup sweetened dried cranber- ries, chopped
1 hard-cooked egg, diced
2 tablespoons chopped fresh basil leaves
1/4 cup light mayonnaise
salt and ground black pepper to taste
Directions: Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.
Directions: Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons milk.
Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
CRANBERRY NUT BREAD
2 cups all-purpose flour 3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
cranberries
1/2 cup chopped walnuts 1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
1/2 teaspoon soda
baking
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and wal- nuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared
pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes
out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 24, 2017