Who doesn’t love reading about food?
When I had a real estate company, we printed an annual cookbook with recipes from clients and salespeople. I still enjoy cooking some of the recipes.
I have to share a family favorite—it’s for turkey casserole. When my children were young, I served my family chili and oyster stew on Christmas Eve until one of my sons became ill after eating the chili.
The next year, I decided to change the menu and saw this recipe in Better Homes & Gardens. It became a popular Christmas Eve tradition at our house, as well as a favorite dish all year long.
I served the casserole alongside barbecued meatballs, green salad, croissants, and lots of Christmas goodies. My sons called to request the recipe when they left home, and we all still make and serve the dish often.
• 2 cups shredded turkey breast (I like to use canned turkey, which is more moist.)
• 2 cups diced celery
• 3/4-1 cup English walnut pieces
• 3/4 cup pimento-stuffed olives, sliced (slice whole olives—don’t buy pieces)
• 3/4 cup real mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
Mix together and spread in a greased 9-by-13 casserole dish.
Top with a mixture of 2 cups crushed potato chips and 1 cup of grated sharp cheddar cheese.
Bake at 375 degrees for 20 minutes. You want the dish to be hot but the celery to stay crisp.
(You can use chicken breast if you cannot find turkey breast.)
There are many other interesting recipes in this issue—try some.I do not cook much any more, but I might try making some of these.
This article was printed in the July/August 2017 Edition of 60Plus.