Greet Eats - Unfair Advantage Marketing

Greet Eats is featured in Greet Unionville Chadds Ford and written by resident writer, Wendy James. These recipes are her creations and contributions from residents. If you’re interested in submitting a recipe, please email alyssa.jayne@n2co.com. Enjoy!

November 2024

Thanksgiving Leftovers and Do-overs

By Wendy James

Thanksgiving is a great American holiday. We are purposefully reminded to be thankful for everything and everyone great in our life that fills our souls with happiness. We get to see our family, which is mostly fun, especially after the election is over! We eat amazing food that includes old favorites only served at the Thanksgiving meal. We sometimes get to experience new spins on classic recipes with the veggies, potatoes or stuffing. And finally, we always get amazing leftovers!

Turkey Tetrazzini is a baked pasta dish supposedly named after the Italian opera singer Luisa Tetrazzini. Despite its Italianesque name, it’s actually mid-century American, not Italian and is widely believed to have been created by Louis Abargast in 1908 at the Palace Hotel in San Francisco. Other sources claim it came from the Knickerbocer Hotel in New York in the same year. Regardless of where it came from, it is delicious, not real tricky to make and it serves a crowd. My version came from my American Women’s Association of Hong Kong Cookbook from the 1990s. It can be made with turkey or chicken. I used cremini mushrooms and did not add peas, asparagus or broccoli which would easily have made it a complete one dish meal. Instead, I served a side salad of mixed baby lettuce, chopped Honeycrisp apples, sliced red onions, and toasted pepitas (any nut would be great) along with a homemade Maple Dijon Vinaigrette recipe I found online at www.acouplecooks.com.

Turkey Tetrazzini

INGREDIENTS

1 package of spaghetti broken into pieces

4 cups leftover cooked turkey (or chicken) cut into bite-sized pieces

1 cup chopped onion

½ cup butter, divided

½ lb. sliced mushrooms

1 Tablespoon lemon juice

½ cup flour

½ teaspoon of nutmeg

1 teaspoon salt

1 teaspoon paprika, divided

½ cup sherry

3 ½ cups chicken stock

1 cup cream

½ cup shredded parmesan cheese

INSTRUCTIONS

Preheat oven to 350° F. Butter and 9’ x 13” baking dish and set aside. Add spaghetti to large pot of boiling, salted water and cook according to directions about 10 minutes.

Sauté the onion in 2 Tablespoons of butter in a large skillet until translucent, about 5 minutes. Add sliced mushrooms and lemon juice and continue to cook over low heat for about 5 more minutes. Add cooked and drained spaghetti to the skillet and toss, then spoon into buttered baking dish. Top with the parmesan cheese.

Put the remaining butter, flour, nutmeg, salt, and ½ teaspoon paprika in the skillet and cook over low heat for 3 minutes. Slowly stir in the sherry and chicken stock and cook until thickened, about 5 minutes over medium heat, stirring continually. Once the sauce has thickened add about ¼ cup of the cream to the mixture to prevent curdling and slowly add the remining cream, stirring constantly. Add the turkey pieces and gently stir to combine and pour over the spaghetti and cheese. Sprinkle with the remaining ½ teaspoon of paprika. Bake for 30 minutes. Serves 8-10.

My cousin, Peggy Blaker, from West Chester always gives me great recipes for my Greet Articles. The Corn Pudding, which is like a souffle, from last year is a real winner and a new permanent addition to our Thanksgiving meal. This year’s pie recipe does not disappoint either. I made this pie last week in about 10 minutes and it was amazing. I used cinnamon and nutmeg as indicated, but I’m sure you could use ¾ teaspoon of Pumkin Pie spice instead. I did not let it refreeze long enough, so leave yourself a good four hours for this purpose or make it the day before.

Frozen Pumpkin Pie

INGREDIENTS

1 cup canned pumpkin

½ cup brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 quart vanilla bean ice cream softened

1 10” graham cracker pie crust

INSTRUCTIONS

Mix all ingredients in a bowl and pour into crust. Freeze for at least 4 hours. Serve with whipped cream. Serves 8-10

October 2024

Tailgate Treats

By Wendy James

Nothing is better than a great fall football game except tailgate food. If I do not make the Italian pork sandwiches from last year’s magazine, we get Italian subs because they are fantastic in our area. We usually have some side dips to go along with the sandwiches like Buffalo chicken dip, veggies, and Ranch dip, or Lipton onion soup dip with chips to name a few (find them through the QR code). I always try to come up with something different and unique just to mix it up a bit, so this month you will get some new ideas for some tasty treats.

Muffaletta Sandwich

A Muffaletta sandwich is the New Orleans version of our Italian sub. It is usually made on a round French boule bread but I “slimmed” it down a bit here with a long Italian loaf so you get more meat and cheese and less bread with every bite.

INGREDIENTS

1 loaf Italian bread

1 recipe New Orleans-Style Olive Salad below (about 1 1/2 cups)

1/3 pound thin-sliced mortadella

1/3 pound thin-sliced soppressata

1/3 pound thin-sliced hot capicola

1/3 pound thin-sliced sharp provolone

INSTRUCTIONS

Slice the loaf of bread in half horizontally using a bread knife. Use your hand to tear out some excess bread from the inside of the top of the loaf. Spread half of the olive salad along the bottom of the bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich. Wrap the sandwich tightly in aluminum foil, then place in between 2 cutting boards. Place a heavy weight on top, like 10lbs, and press down firmly to flatten the sandwich, then let rest under the weight for at least 4 hours and up to overnight. Check it periodically to make sure it is getting pressed evenly. When ready to eat, remove weight, slice the sandwich into about 8 pieces through paper, and serve.

Olive Salad

INGREDIENTS

3/4 cup pitted mixed oil-packed olives

1 tablespoon capers

1/4 cup chopped roasted red peppers

2 tablespoons parsley leaves

1/2 cup giardiniera (Italian-style pickled vegetable salad)

1 medium garlic clove, minced (about 1 teaspoon)

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

INSTRUCTIONS

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2 inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight before using.

Billionaire Bars

I found this recipe on the Pillsbury® website while looking for some interesting bite-size desserts to serve at a football-watching party. I put salted peanuts on top instead of crushed pretzels because I already served pretzels with another dish. You should make this one day in advance so the bars are easy to cut.

Base

– 1 roll (16.5 oz) refrigerated sugar cookie dough

Heat oven to 350°F. Line a 13×9-inch pan with foil, allowing some to hang over the sides of the pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in the bottom. Bake 13 to 16 minutes or until golden brown; cool for 5 minutes on a cooling rack.

Caramel Layer

– 30 unwrapped caramels

– 3 Tablespoon heavy whipping cream

In a small microwavable bowl, microwave the Caramel Layer ingredients uncovered on High for 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over the warm cookie base. Return to oven, and bake for 5 minutes; cool for 10 minutes on a cooling rack. Refrigerate for 15 minutes.

Cream Cheese Layer

– 1 package of softened cream cheese

– ½ cup softened butter

– 1 cup powdered sugar

– 1 teaspoon vanilla

– 1 cup chopped peanut butter cups

In a large bowl, beat cream cheese and butter with an electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over the caramel layer; spread evenly. Return the bars to the refrigerator.

Grenache Layer

– 1 ½ cup semisweet chocolate chips

– ¾ cup heavy whipping cream
In a small bowl, add chocolate chips. In a 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat for 3 to 5 minutes or until hot. Pour over chocolate chips in a bowl; let stand for 5 minutes. Stir until smooth; let stand for 5 minutes.

Topping

– ½ cup chopped pretzels or peanuts

Remove bars from the refrigerator. Pour the chocolate mixture over the cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With a sharp knife, cut bars into 6 rows by 8 rows, wiping the blade between cuts. Store bars covered in the refrigerator.

Blaker Dip

This dip is from my Blaker cousins who love Good’s Chips with a Worcestershire zip. You can find the chips (fried in lard) at The Westtown Amish Market or just serve the dip with your favorite potato chips. There is a real steakhouse flavor here. Add more Worcestershire and horseradish if you like.

8 ounces whipped cream cheese, softened
4 -8 ounces sour cream (Use as much as you need to get the desired consistency)
3 Tbsp. Worcestershire sauce
3 Tbsp. prepared horseradish

Southwestern Artichoke Dip

I got this recipe from my neighbor, Lisa Bastian, at a Bunko party in my neighborhood years ago. I loved it because everyone at the time was serving artichoke, mayo, and parmesan dip and this version has a little spice and acid with the salsa that cut the cheese and mayo. I just serve this dip hot with plain corn tortilla chips.

¼ cup mayonnaise
¼ cup sour cream
¼ cup cream cheese
¾ cup parmesan cheese
1 ½ cup shredded mozzarella
1 can quartered artichoke hearts, drained and chopped a bit
½ teaspoon chili powder

Stir together and pour into a 10” pie plate.

Put a layer of salsa over the top followed by a layer of shredded cheddar cheese.

Bake at 350°F for 30 minutes.

Beer Cheese

Who doesn’t love beer and cheese with big salty beer pretzels? This recipe is easy and a real crowd pleaser during a game.

16 ounces sharp cheddar cheese room temp

8 ounces cream cheese softened

1 clove garlic minced

2 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1 ½ teaspoons smoked paprika

½ cup Yuengling or similar lager

Place the cheddar, cream cheese, garlic, Worcestershire, Dijon, and paprika in a food processor. Process until smooth, scraping down the sides periodically.

Stream the beer in through the top of the food processor while running until even smoother and silky. Taste and add salt if needed.

Place in an airtight container or a serving dish covered with plastic wrap. Refrigerate for at least an hour to let the flavors blend.

Serve at room temperature, or warm with your favorite pretzels.

Thanksgiving Leftovers and Do-overs

Tailgate Treats

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