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The Thanksgiving holiday is over and if you’ve entertained, you most likely have leftovers, or perhaps you were a guest and were given small plastic containers filled with turkey, dressing, gravy and a piece of pie or dessert to take home for the day after turkey day.

For the first time in a number of years we didn’t have all of our children or grandchildren at our home for Thanksgiving dinner. Sandy and Tim thought it would be a good idea to entertain our whole family at their home this year. I used to wonder when the day would come that one of the children would suggest we come to their home rather than everyone coming to our home. And, I wondered how I would feel about the change after so many years of fixing “big bird” and all the trimmings. Know what? It felt absolutely wonderful.

We provided the turkey, wild rice and one of four pies and the rest of the children took care of the rest. What an absolutely relaxing, fun day we had. For a minute I wondered why the change, but only for a minute. Could it be that Sandy wanted to take “a load” off my shoulders? I think so.

Well, since we provided the turkey, I still got to bring home some trimmings along with the carcass to make turkey soup. Our Thanksgiving day celebration was perfect. I hope yours was too.

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Yes, it’s leftovers today. Let’s start with . . .

TURKEY HAWAIIAN

1/2 c. chopped onion

2 T. butter or margarine

1 c. frozen peas, thawed

1-1/4 c. bias-sliced celery (about 1/4-inch slices)

1-4 oz. can mushrooms, drained

1-1/2 c. chicken broth

3/4 c. water

3 T. soy sauce (I use lite.)

1 small can pineapple tidbits, drained (save the juice)

1/4 c. cornstarch

1/4 c. water

3 c. diced cooked turkey

1 can sliced water chestnuts, drained

In 3 qt. saucepan, saute onion in butter till tender, but not brown. Stir in next six ingredients. Add pineapple juice to saucepan; bring mixture to a boil; cover and simmer 5 minutes. Stir cornstarch into the water; add to mixture. Cook and stir until thick and bubbly. Add turkey, pineapple and water chestnuts; heat through.

Serve over hot cooked rice or crisp chinese noodles. Serves 6-8.

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Ready for a great cheesy sandwich? It’s delicious. Stop by the deli for some ham to go with this recipe.

TURKEY BROIL

4 slices buttered wheat or white toast

4 large slices cooked turkey

4 slices cooked ham

1-8 oz. can cheese sauce (or about a cup of Cheese Whiz)

Arrange toast in a 9x13 pan. Put a slice of turkey and ham on each slice of toast. Cover with cheese sauce.

Broil until heated through and cheese is bubbly (Put sandwiches about 6-inches from broiler element.)

Makes four open-face sandwiches.

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Rice and turkey? You betcha! Add a salad and a veggie and you’re all set for a good meal.

TURKEY RICE CASSEROLE

2 c. diced turkey

1/4 c. butter or margarine

1/3 c. flour

1 t. salt

1/8 t. pepper

1 c. chicken broth

1-1/2 c. milk

1-1/2 c. cooked white or wild rice

1-4 oz. can mushrooms, drained

1/3 c. diced green pepper

2 T. chopped pimiento (can use diced sweet red pepper)

1/4 c. slivered almonds

snipped fresh parsley - about 2 T.

Melt butter in large saucepan over medium heat. Blend in flavor, salt and pepper. Cook over low heat, stirring constantly. Boil and stir one minute. Stir in rest of ingredients.

Pour into 2 qt. casserole. Bake, uncovered at 350 degrees 40-45 minutes. Sprinkle with snipped parsley. Serves 4.

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Are you hungry for a rich dessert but you don’t want to spend a lot of time making it? This is the next best thing to pecan pie.

PECAN PIE BARS

2/3 c. sugar

1/2 c. butter or margarine, softened

1 t. vanilla

1 egg

1-1/2 c. flour

2/3 c. packed brown sugar

1/2 c. light or dark corn syrup

1 t. vanilla

3 eggs

1 c. broken pecans

Mix first four ingredients together in a large bowl. Stir in flour.

Press dough in bottom and 1/2-inch up sides of ungreased 9x13 baking pan (flour your fingers). Bake at 350 degrees for 10-15 minutes or till edges are light brown.

Beat next four ingredients in medium bowl, with a spoon. Stir in pecans. Pour over crust.

Bake 25-30 minutes or till set.

Loosen edges from sides of pan while warm; cool completely. Cut into 2x1-1/2 inch bars.

If using as a dessert, top with a scoop of vanilla ice cream. Makes 36 smaller bars or 15 larger bars.

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Thought for the day: When you stretch the truth, people usually see through it.

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