It’s Autumn in Wisconsin, and I have to say the weather has been beautiful. Coming from me, this is high praise. I’m the world’s biggest weather hater. It’s too cold, too humid, too wet, too icy. I’m never happy with the weather. Right now I have nothing to complain about. It’s been unseasonably warm, sunny and bright, and dry. Lee’s making progress in the fields. It’s hard to think about cooking hearty fall meals for my busy hubby, but I have to do it. In three days I’m leaving for Las Vegas (the happiest place on earth!) and I have to have easy meals in the fridge and freezer so that Lee can grab something without much preparation. I’m only going to be gone for five days, so not much food to make.
I have two recipes to share today. The first one is Turketti. This is a casserole that I’ve been making for decades and it’s always been a family favorite. I use Thanksgiving turkey leftovers to make it, but it’s also very good made with chicken or tuna.
1 1/4 cups spaghetti, broken into 3 inch lengths and cooked according to package directions
2 cups cooked turkey, cubed
1/4 cup onion, chopped
1 can cream of celery soup (any cream soup is fine)
1/2 cup chicken broth
2 cups grated cheddar cheese
Combine all ingredients. Put into a greased or sprayed casserole and bake, covered, at 350 for 45 minutes
The other recipe I want to share is from Christy Jordan over at Southern Plate. It’s called Easy Festive Fall Cookie Bars and you can find the recipe there. The only change I made was to double the recipe, bake it in a 9×13 pan, and increased the time to 40 minutes.
I’ll see you when I get back from Vegas. Maybe I’ll do a post about food porn, if I remember to take pictures. In the meantime, repeat after me: “Winner, winner, chicken dinner!”