Have you heard the news? The Lake Oswego Review and West Linn Tidings are hosting the first annual Best-kept Secrets from Your Holiday Kitchen Recipe and Cooking Contest!
We invite our readers to submit entries to this first-ever community wide contest. There will be two categories for this event: Desserts (pies, cakes, candies, cookies, etc.) and Hors
Judging will be based on 1) Holiday Presentation/Visual Appearance, 2) Originality and 3) Taste/Overall Food Quality. Reporters for the Lake Oswego Review and West Linn Tidings will serve as judges.
To enter, please bring two cans of food to donate to the Oregon Food Bank and your prepared food with a written copy of the recipe. We'll have an entry form at the office for you to complete.
Please use disposable plates; we cannot guarantee serving containers will be returned.
Entries can be brought to our offices (located at 400 Second St., enter off alley between Second and Third) during business hours (8 a.m. to 5 p.m.) weekdays between Dec. 7 and 14. All participants will have their picture taken with their submission for possible inclusion in the Review and Tidings.
The winning recipes and pictures of the proud cooks will be published in the Lake Oswego Review and West Linn Tidings on Dec. 21, 2006.
Wizer's Oswego Foods and Wizer's Lake Grove Market are sponsoring the contest. The Junior League of Portland has provided our grand prizes.
Your Thanksgiving Dinner preparation was a good warm-up to our contest. Begin polling your friends and family regarding their favorites among your hors d'oeuvres and desserts. Look up those blue-ribbon recipes and start perfecting your technique.
We are looking forward to tasting the finest foods our community has to offer!
Speaking of culinary fetes - how was your bird? Have much turkey left over? Hopefully, you sent guests home with a packet of turkey so now you have just enough for a round of turkey with mayo and cranberry sandwiches.
For the first few days after Thanksgiving, eating leftovers in their original form tastes great. But by Day 3, I've had my fill of turkey and dressing and am ready for a big green salad topped with anything other than turkey.
Following are some creative uses for leftover turkey that are fast, delicious and worlds away in flavor from what you ate yesterday. You probably won't recognize it's the same meat!
Bon Appetit! - Eat Locally!
Smoked Turkey and Cranberry Gourmet Pizza
Everyone will dig into this pizza - it's as pretty as it is tasty!
16 ounce pre-cooked Boboli pizza crust
16 ounce can Ocean Spray Whole Berry Cranberry Sauce
¾ cup sliced green onion
8 ounces shredded Monteray Jack cheese
¼ pound leftover turkey, cut into thin strips
Preheat the oven to 375 degrees. Place Boboli on an ungreased baking sheet. Spread cranberry sauce evenly over Boboli. Sprinkle with green onion and cheese. Top with turkey.
Bake for 10 minutes or until heated through and cheese has melted.
Recipe courtesy of
Asian Turkey Salad
Makes 8 servings
These flavors are refreshingly different from the turkey's sage and onion. Eat with chopsticks to really distance yourself from the Thanksgiving feast.
For the Dressing:
¼ cup canola oil
2 Tablespoons freshly squeezed lime juice
2 Tablespoons reduced sodium soy sauce
2 Teaspoons sugar
2 Teaspoons smooth peanut butter
1 Teaspoon fresh minced garlic
¼ to ½ teaspoon dried red pepper flakes
In a small bowl whisk oil, lime juice, soy sauce, sugar, peanut butter, garlic and red pepper flakes. Cover and set aside.
¾ pound roasted turkey breast, cut into 1/8 inch julienne strips
2 cups packaged cole slaw mix
¼ cup fresh chopped cilantro
¼ cup chopped green onions
In a large bowl combine turkey, cole slaw, cilantro and onions. Fold dressing into turkey slaw mixture. Serve immediately.
Recipe courtesy of www.eatturkey.com
Roasted poblano peppers are wonderful, but you've been cooking a lot this week. If you would prefer, use bottled roasted red peppers and save yourself a little work. Feel free to use yellow cheddar or Monteray jack cheese instead of the white cheddar, too! BR
2 poblano chiles (peppers)
2 8-inch flour tortillas
½ teaspoons olive oil
1 ½ cups shredded leftover turkey
1 cup grated white cheddar cheese
½ small red onion, thinly sliced
Coarse salt and ground pepper
Cranberry relish or prepared salsa
Heat broiler, with rack four inches from element. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out and discard seeds. Thinly slice chiles; set aside.
Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, three to five minutes.
Turn tortillas over. Dividing ingredients evenly, layere with chiles, turkey, cheese and onion. Season with salt and pepper.
Broil until cheese is golden, about 3 to 5 minutes. Serve with leftover cranberry relish or prepared salsa.
Adapted from www.MarthaStewart.com