[Sca-cooks] re: leftovers

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 20-Nov-101 [Sca-cooks] re:
leftovers by "Mercy Neumark"@hotmail.
> <<I don't have leftover turkey at my house (what's the point of cooking
> one, for one person? especially one with a lamentable lack of freezer
> space? <g>), but my two most favorite turkey leftover dishes would be
> the open-faced hot turkey sandwiches my dad made, and the mulligatawny
> soup from my mom's recipe (basically, rich gobbler broth and bits of
> leftover meat, with rice, tomatoes, sauteed carrots, onions, tart apple
> and curry powder--old, old family recipe).  I can dig the recipe out if
> you like. <g
Ooh, that reminds me -- hereabouts there is a dish known as Turkey Devonshire:

1. Make toast out of some tasty bread (usually crusty italian).
2. Butter and put at the bottom of a ceramic oven dish
3. Add tomatoe slices
4. Add turkey (either sliced or chunked)
5. Add bacon strips (cooked)
6. Add cheese/cheese sauce (homemade cheedar sauce or rarebit is
good--nacho cheese sauce will do in a pinch if you're not fussy)
7. Stick under the broiler until the cheese bubbles.
8. Remove, serve, and eat.

I've never seen this dish (or at least  not with this name) outside of
da 'Burgh; it's rumored to be a regional specialty.  It comes in really
yummy to really atrocious depending on where you get it.  At home, of
course, all of yinz* should be able to managed "really yummy" ;-)

toodles, margaret

* Pittsburghese for "you - plural"