Favorite Recipe with left over Turkey

TURKEY TETRAZZINI

1/2 c BUTTER
1/8 ts PEPPER
1 CUP OR 2 CANS  SICED MUSHROOMS
8 0Z PASTA
 1/2 CUP CHOPPED GREEN PEPPERS
1/4 CUP FLOUR
3 CUPS SHREDDED TURKEY
2 1/4 CUPS CHICKEN / TURKEY BROTH
1 CUP HEAVY CREAM
1 CUP SHREDDED SHARP CHEDDAR, PROVOLONE, MOZZARELLA, SHREDDED PARMESAN
1 ts SALT

COOK SPAGHETTI PASTA WITH GREEN PEPPERS, DRAIN AND SET TO SIDE

MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES. ADD
FLOUR AND COOK UNTIL LIGHT BROWN
ADD  2 CUPS BROTH, CREAM, SALT, PEPPER. COOK OVER LOW HEAT,STIRRING UNTIL
THICKENED.

BUTTER A 2 QUART CASSOROE DISH AND PUT DOWN A LAYER OF NOODLES
COVER NOODLES WITH 1/2 OF TURKEY AND THEN 1/2 OF MUSHROOM SAUCE
COVER THIS LAYER WITH CHEESES OF CHOICE AND THEN REPEAT LAYERS STARTING WITH NOODLES AND ENDING WITH CHEESE
POUR THE REMAINING BROTH OVER THE CASSOROLE
BAKE IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.

**IF YOU'VE NEVER REALLY COOKED WITH A ROUX OR MADE HOMEMADE CREAMS YOU CAN USE A CAN OF MUSHROOM SOUP AND CREAM OF CHICKEN SOUP AND SKIP THE MUSHROOM CREAM MIXATURE.

**I'M A CHEESE LOVER SO I JUST LISTED SOME OF MY FAVORITES TO USE, YOU CAN USE YOUR FAVORITE AND THE AMOUNT CAN VARY, AS LITTLE OR MUCH AS YOU WANT.

Pots & Pan Recipes

Aunt Judy's Sweet Potatoe Delight
Don't ask me what catagory to put this in or if it's dessert or a side dish; this belongs in a catagory of it's own, it's rich, sweet and decadent....but it is still sweet potatoes, so just make it and enjoy is like I do.
Ingredients: 1 & 1/2- Pkgs Ritz Cracker/Crushed
2- Sticks Butter
1- 8 ounce Cream Cheese/Soft
1 &1/2-Cup Sugar
1- 8 ounce Cool Whip
3- Cups Mashed Sweet Potatoes
1- Tsp. Vanilla
Instructions: Combine crackers with one stick melted butter and press into bottom a casserole dish; bake for approx. 10 minutes in a preheated 350 degree oven - to make a crust. Let cool completely. Now cream together 1 stick butter with cream cheese, mix well before adding 3/4 cup of sugar, after blending well fold in Whip Cream. Spread over crust. Mix 3 cups mashed sweet potatoes with 3/4 cup of sugar and 1 tsp vanilla until well blended. Spread over cream cheese. Refrigerate at least one hour before serving.
Topping: Toast 3/4 cup of crushed pecans with 1/2 cup of shredded coconut in 1 Tbl. of butter in a sauce pan on top of stove with 2 Tbl. brown sugar. This will make a nice crunchy praline topping for your sweet potatoes. Topping is optional, but the praline is my favorite, Aunt Judy just uses pecans and I have also topped it with a thin layer of Cool Whip.