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In This Issue

Monthly Quote

“An optimist is a person who starts a new diet on Thanksgiving Day. “

Irv Kupcinet, journalist, (1912 – 2003)

Tip Of The Month

You may think that your evergreens will “weather” the winter just fine since they retain their color throughout the season. However, like other plants and trees, evergreens need winterizing. Here are some tips to help your evergreens withstand the cold:

• Autumn watering. In winter, narrow and broadleaf evergreens lose water through their leaves and cannot replace it because the soil may be frozen. In mid to late fall, make sure the soil is watered well. You can even water in mid-winter if the temperature is above freezing.
• Preventing breakage. Evergreens can suffer breakage from the weight of snow or ice. Prevent this by fastening heavy twine at the base of the tree and winding it up to the top and back down again, in a reverse spiral. Be sure to remove the twine before growing season.
• Protecting young plants. Use burlap screen stretched around three stakes to protect young or vulnerable plants, especially those located in south, west and windy exposure areas. Wrap most of the plant, but leave the top exposed so the plant still gets sunlight.

(Source: Gardening All-in-One for Dummies, the National Gardening Association, Wiley Publishing, Inc., 2003)

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Turkey Leftover Recipes

Turkey Leftovers are a perennial reality. Here are a few family-tested favorites for disposing of the bird in tasty fashion.

Herbed Turkey Tetrazzini – Serves: 4

• ¼ cup chopped onion
• ¼ cup fresh mushrooms
• ¼ cup each flour & margarine
• 1 cup milk
• 1 cup chicken broth
• 1 Tbsp chopped fresh parsley
• 1 tsp dried whole tarragon
• 1/8 tsp pepper
• 1 dash of ground nutmeg
• 2-1/2 cups cooked spaghetti
• 1-1/2 cups turkey, cooked/chopped
• ½ cup shredded Swiss cheese divided
• chopped parsley
• lemon slice halves
• red pepper strips

Sauté onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in parsley, tarragon, pepper, and nutmeg. Then stir in spaghetti, turkey, and half of the cheese, mixing well. Pour into a greased 1-1/2 quart casserole. Bake at 350? for 20 minutes. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips.

Turkey-Mushroom Soup

• 4 cups sliced mushrooms
• ½ cup chopped onion
• ½ cup each sliced carrots & celery
• 2 cloves garlic, minced
• 2 Tbsp margarine
• 2 Tbsp all-purpose flour
• ¼ tsp salt
• 1/8 tsp dried whole thyme
• 1/8 tsp dried whole marjoram
• ½ cup skim milk
• 1 Tbsp dry sherry
• 1 egg yoke, lightly beaten
• 1 (10 oz) can chicken broth
• 1 cup cubed cooked turkey
• 1/3 cup cooked regular rice
• 1 Tbsp diced pimento

Heat margarine. Add mushroom, onion, celery, carrots, garlic; sauté until tender. Add flour, salt, thyme, and marjoram; stir well. Add milk and remaining ingredients, stirring well. Simmer for 10 minutes or until slightly thickened, stirring every 2 minutes. Yields about 5 cups.

Turkey Enchiladas with Olives – Serves: 4

• 3 Tbsp butter or margarine
• 2 cups fresh mushrooms, sliced
• ½ cup onion, chopped
• 3 cups cooked turkey, chopped
• 1 can cream of chicken soup, undiluted
• 1 cup sour cream
• ½ cup pimento-stuffed olives
• ½ cup toasted almond slivers
• 2 tsp chili powder
• 8 corn tortillas
• oil
• ½ cup cheddar cheese, grated

Melt butter or margarine in a large saucepan. Add mushrooms and onion; sauté until tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds, and chili powder. Briefly cook tortillas in hot oil until softened; drain on paper towels. Place 1/3 cup turkey mixture in center of each tortilla. Bring opposite sides of each tortilla up over turkey mixture, overlapping edges at center. Arrange, seaside down, on a greased 9x13 and 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada. Sprinkle cheese on top. Bake at 400? for 25 minutes until hot. May take longer depending on oven and climate.

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