THE COOKBOOK

from Coastal Delights Magazine Fall/Winter 2022

EVENTS IN THE LOWCOUNTRY

Turkey Noodle Casserole

Recipe by Cindy Handy Seasonal and Holiday Recipe Exchange

Ingredients:

1 can Cream of Chicken or Mushroom Soup (Regular or Fat Free) 1/2 cup milk 1/2 cup sour cream 1 pkg (10 oz) frozen California style mixed Vegetables (chunky) 8-12 oz. turkey, cooked & shredded (or leftover cooked turkey) **** 2 cups medium egg noodles, cooked & drained 2 TB dry bread crumbs 1 TB butter, melted 1/2 tsp oregano 1/2 tsp rosemary 1/2 tsp pepper 2 TB Parmesan cheese fresh rosemary sprig (if available)

Directions:

Stir the soup, milk, sour cream, vegetables, oregano, rosemary, pepper, chicken and noodles in a sprayed 1-1/2-quart casserole dish. Mix the bread crumbs, Parmesan cheese and butter in a small bowl ~ sprinkle crumb mixture on top of the chicken in dish. Top with rosemary sprig.

Bake at 400 for 20-30 minutes or until the chicken mixture is hot and bubbling. Serves 4-6 NOTE: *** If you simmer the chicken in water (to cover) to cook it, you can save the broth to make soup another night. I usually cook 1-2 lbs. chicken and also save half of the chicken to use another night too ~ usually to make Chicken Gumbo or Chicken Tortilla soup.

Sweet Potato Pecan Salad

Recipe by Kimberly Holt

Ingredients:

1 medium sweet potato, peeled and cut into medium dice Olive oil or coconut oil Fresh Spinach or Spring Mix Kosher Salt Roasted Pecans Directions: Heat oil in pan on medium heat. Toss the diced sweet potatoes for about 10 minutes. Put your spinach or spring mix in the pan for 2 minutes just to coat and mix well. Garnish with the pecan and season with salt.