By Request

By Betty Shimabukuro

Wednesday, November 24, 1999

"Garde Manger: The Art and Craft of the Cold Kitchen"
With just a little effort, the sandwich you make with leftover turkey
goes upscale. And don't forget the pickle.

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Friday’s time
for makeovers

Tomorrow's turkey day; Friday's turkey leftover day. In anticipation of your request on Friday for something to do with what's left of your Thanksgiving feast, here are three suggestions. One is a bit complex and heavy on ingredients, for those who like to wind down slowly from the biggest cooking day of the year; another is a basic sandwich, but on the elegant side. And finally, the ultimate in simple recipes, a Campbell's condensed soup concoction. This sort of 20-minute recipe, by the way, is available in mass quantities from the Campbell's Holiday Leftover Hotline.

Curried Turkey and Barley Bake

Scripps Howard News Service

1 cup pearl barley
3 cups turkey or chicken broth
2 tablespoons butter or margarine
1 tablespoon curry powder
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
3 cups cooked and cubed turkey breast
1/2 cup sliced almonds
1 cup sour cream
2 tablespoons white wine or dry sherry
Salt and pepper as desired

Combine barley and broth in saucepan; bring to a boil. Cover, reduce heat to low and simmer 35 minutes or until barley is tender-firm.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add curry powder, mushrooms and onion. Saute until onion is translucent, about 3 to 5 minutes. Add mushroom mixture to cooked barley along with the turkey, almonds, sour cream, wine or sherry, and salt and pepper.

Turn mixture into an oiled 2-quart casserole. Cover and bake 45 minutes in a 350-degree oven. Remove cover and bake 5 minutes longer. Serves 4.

Approximate nutritional information, per serving: 681 calories, 34 g fat.*

Pennsylvania Dutch Turkey and Noodles

Campbell Soup Co.

1 can (10-3/4 ounce) Condensed Cream of Chicken Soup
1/2 cup milk
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked turkey
3 cups cooked medium egg noodles or bow tie pasta
Chopped fresh parsley

Mix soup, milk, pepper, cheese, turkey and noodles in sauce pan and heat through. Garnish with parsley. Serves 4.

Nutritional information unavailable.

Turkey Club Sandwich

"Garde Manger: The Art and Craft of the Cold Kitchen,"
Culinary Institute of America (Wiley, $54.95)

12 slices white sandwich bread, lightly toasted
1/2 cup mayonnaise
8 leaves green-leaf lettuce
1/2 pound roasted turkey breast, sliced thin
1/2 pound ham, sliced thin
8 thin slices ripe tomato
6 strips bacon, cut in half, cooked

For each sandwich, spread 1 side of 3 pieces of toast with mayonnaise. Top one piece of toast with a lettuce leaf and 2 ounces each of turkey and ham.

Cover with a second piece of toast. Top with 1 lettuce leaf, 2 tomato slices, and 3 half strips of bacon. Top with remaining toast, secure with 4 toothpicks, and cut into four triangles. Serves 4.

Approximate nutritional information, per serving: 715 calories, 39 g fat, 8 g saturated fat, 1,963 mg sodium, 86.5 mg cholesterol.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.