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You've had your Thanksgiving Day feast, and if you paid attention to the advice given to you by "experts", such as family or friends, you bought the biggest bird you could put your hands on. There were 18 of us at the dinner table and I bought a 21 lb. bird for $8.43. (I was at a supermarket at the right time.) There was enough meat left on the bird along with dressing and gravy to make another meal.

What to make besides turkey sandwiches or maybe turkey and gravy over biscuits or mashed potatoes? There are a lot of ways to use the leftovers. I like to call a second meal "planned overs". The recipes for today use turkey, or cooked chicken. Be my guest.

CRUNCHY TURKEY

CASSEROLE

1 can cream of chicken or mushroom soup

1/4 c. water

2 c. cubed turkey or chicken

8 oz. can sliced water chestnuts, chopped in half

1 T. chopped pimiento, drained or chopped green or sweet red pepper

2 ribs celery, diced

1 small onion, diced (about 1/3 c.)

2 c. chow mein noodles, divided (I prefer Chinese rice noodles)

In a 1-1/2 qt. casserole dish, combine soup and water, mix well. Stir in next 5 ingredients. Add 1 c. noodles; mix well. Bake, covered, at 340 degrees for 15 minutes. Sprinkle remaining 1 c. noddles over top. Continue baking uncovered for 15-20 minutes or until bubbly.

Makes 4 servings.

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This recipe uses stuffing mix, rather than leftover stuffing.

TURKEY AND DRESSING BAKE

2 ribs celery, sliced or diced

1-6 oz. pkg. herb or regular stuffing mix

1-4 oz. can mushroom pieces and stems, drained

4 c. cubed turkey

1-1/2 c. milk

5 eggs

2 cans cream of chicken soup (can use mushroom or celery)

1/2 c. slivered almonds

1/4 c. grated Parmesan cheese

1/4 c. butter or margarine, melted

In a buttered 9x13-inch baking pan, combine first 3 ingredients; mix well. Arrange turkey evenly over stuffing mixture. Combine next 3 ingredients; mix well and pour over turkey. Sprinkle with almonds and cheese; drizzle with butter. Bake uncovered at 375 degrees for 35-40 minutes or until knife inserted in center comes out clean.

Makes 8 servings.

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If you don't want a turkey, lettuce and mayo sandwich, try this recipe.

TURKEY SANDWICH

FILLING

2 c. finely chopped turkey, or chicken

1/4 c. sweet pickle relish, well drained

1 t. minced onion

1-5-inch piece of celery, finely chopped

3-4 T. mayo or salad dressing

In a medium bowl, combine all ingredients; mix well. Chill well.

Makes 2-1/2 c.

Note: This is especially good on pumpernickel or rye bread. For an appetizer, spread on a snack cracker and top with a thin slice of black or green stuffed olive.

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I presume you had pumpkin or apple pie with your Thanksgiving dinner, and all of it was consumed. How about a sweet treat (not a pumpkin bar) to please your palate.

This cookie recipe dates back to colonial New England. If you want to take a break from whatever you're doing, make a batch of these, pour a cup of coffee, take a couple cookies and go hide in a closet!

HERMIT COOKIES

2 c. flour

1 t. baking soda

1 t. cinnamon

1/4 t. nutmeg

1/2 c. sugar

1/2 c. butter or margarine, softened (don't melt it)

1/2 c. molasses

2 large egg whites

1 large egg

1/2 c. raisins or currants

1/3 c. finely chopped walnuts

In a medium-size bowl combine first 4 ingredients; set aside. In a large mixing bowl with mixer on medium, cream sugar and butter until light yellow and fluffy, scraping side of bowl often. Add molasses, egg whites and egg; beat well. Using a wooden spoon, stir in the flour mixture just until flour disappears. (Don't use the mixer). Fold in raisins and nuts. Drop by rounded tablespoonfuls, 2-inches apart onto lightly greased cookie sheets or line sheets with parchment paper. Bake at 8-9 minutes or until edges are brown. Transfer cookies to wire racks to cool. Lightly sift powdered sugared over cookies, when ready to serve, if you wish.

Makes about 3 dozen cookies.

TFD: Take the weather as it comes; grumbling at the sky is a very poor and unprofitable business.

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