cheddar cheese

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!

Or – you can make it ahead & reheat it in the oven!

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.) My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite. I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!! : o )

Mushroom Ravioli Lasagna

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++ Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++ Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !!

++ OR – put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++ OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++ Casserole is baked UNCOVERED.

Ingredients

3 (9 oz.) packages refrigerated tortellini – cooked per package direction
PREFER TO USE PASTA – 1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
2 cans chicken-mushroom soup, undiluted ++ OR cream of chicken soup OR mushroom soup
2 cups turkey or chicken stock ++ Or 2 cups boiling water and 2 bullion cubes
2 cup freshly grated sharp cheddar cheese
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken or turkey, cut into small pieces
1/4 – 1/3 cup slivered almonds
1/2 – 3/4 cup grated Parmesan cheese ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good. ; o )
sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and 1/2 tsp.pepper. Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat. Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan. Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly. ++ Be sure to watch it. One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above. Enjoy!

chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

3-chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

5-chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

6-chicken-tetrazzini-with-a-twist-tortellini-instead-of-spaghetti

Pea Salad – Ingredients and Method

I LOVE Pea Salad!! This version is guaranteed to turn Pea Haters in Pea Lovers – even people who aren’t overly fond of peas end up going back for seconds and even thirds.

Ingredients

1 (14.4 oz.) package of frozen peas ++ Allow to thaw and drain in a colander. No need to cook! ++ 2015 – New version. Microwave peas with 1/4 cup water for a minute – stir. Microwave another minute – stir, then microwave for about 30 more seconds and drain in a colander. (Shaking the colander helps to remove all the water. You don’t want a watery salad!)

1/3 cup celery, diced

1/2 cup red onion, sliced thin

6 oz. Cheddar (or American) cheese, cut into small cubes ++ ALTERNATIVE – substitute 1 cup purchased shredded Cheddar cheese … or … shred the cheese yourself for the BEST flavor!

2 – 3 hard-cooked eggs, sliced thin

1/4 cup mayonnaise

1/4 tsp. dried basil

1/4 cup chopped sweet pimentos

1/2 tsp. salt

1/4 tsp. pepper

Mix all ingredients in a medium-sized bowl – it’s as easy as that! Cover with plastic wrap and refrigerate for a few hours – or overnight. How’s that for quick and easy? Enjoy!

Here’s my friend Joanne’s presentation of ‘Pea Salad’ – great job my friend!!