Leftover turkey or chicken hash

Yield: 4 servings

Ingredients:

2 tb Butter; melted or chicken -fat (up to 3T)
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked diced -(up to 3 cups) MMMMM---------------------------SAUCE--------------------------------
2 tb Turkey or chicken fat -(I would use butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream MMMMM------------------------HOT BISCUITS-----------------------------
2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten

Instructions:

La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory salt and pepper to taste. When sauce is smooth and creamy add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl flour baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit In days that followed Christmas, every bit of the

turkey was used - the bones for soup, the skin, diced and crisped in

the oven til browned, then served, instead of butter, on toasted

homemade bread. So, when it came time to make hash from all the

little bits and pieces, the children felt that the poor turkey must

be tired (fatiguee), hence the name.

Source: _My Grandmother's Kitchen_ by Mme. Benoit

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Sesame Chicken Wings

Categories: Poultry, Appetizers

Yield: 8 servings

36 Chicken drumettes (bottom

Part of chicken wing)

2 cl Garlic

1 Inch fresh ginger, peeled

1 Onion, quartered

1 ts Red pepper flakes

2 ts Salt

2 ts Ground coriander

3 tb Soy sauce

3 tb Fresh lemon juice

2 tb Sesame oil

2 tb Sugar

1/2 c Sesame seeds (approx)

Wash the chicken pieces and pat dry. Place in a bowl. Combine

the remaining ingredients except the sesame seeds in a blender and

puree. Pour the mixture over the chicken and stir to coat all the

pieces well. Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame

seeds. Place under the broiler for 5 to 6 minutes on each side.

Serve hot.

Makes 6 to 8 servings as hors d'oeuvres.

From The Joys of Christmas"; Helen Feingold and Mary Lee Gristani. [The Baltimore Sun; Dec 8 1991] Posted by Fred Peters.