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Catch ‘em & Cook ‘em: Fruit Salad & Turkey Tetrazzini

November 22, 2017
Pine Island Eagle

Fruit Salad


1 (64 oz) pkg family size mixed fruit (we found this frozen at Publix)

1 (15 oz) can chunky mixed fruit with juice

1 (20 oz) can pineapple chunks with juice

1 (4 oz) pkg fresh or frozen blueberries

3 bananas sliced

1 (8 oz) can mandarin orange slices

1/2 of 7 oz pkg coconut

How to:

Mix all (except blueberries) fruit together and refrigerate to meld flavors.

When ready to serve add blueberries.

Turkey Tetrazzini

(What to do with the Leftover Turkey)


4 C boned turkey

1 (10 1/2 oz can) cream of mushroom soup

1 (10 1/2 oz can) cream of chicken soup

1 C turkey broth

2 C grated Velveeta cheese

6 C cooked spaghetti (12 oz uncooked)

1/2 C canned mushrooms

1/2 C grated Parmesan cheese

Dash of paprika

How to:

1. Blend soups and broth

2. Stir in Velveeta and mix with cooked spaghetti and mushrooms

3. Stir the diced turkey and turn into a greased baking dish and sprinkle the top with Parmesan and paprika

4. Bake at 350 degrees until bubbly and browned about 30 minutes

Serves 8-10 people

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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