This first recipe comes from my dad's mom. It's an old favorite and while it's called Chicken Terrapin it's a good way to use up left over turkey. Over the years, it's been tinkered with to this current recipe of mine. I'm also posting the original recipe below this one.

Chicken Terrapin (Cher's version)

1/2 cup frozen, chopped onion
1 sleeve white or wheat saltine cracker crumbs, divided
1 hard cooked egg, chopped
3 cups chopped chicken or turkey
1 can cream of mushroom or celery soup
chicken broth
1 tsp salt
1/2 tsp pepper
1/4 tsp ground sage
1/8 tsp celery seed
1 Tbsp butter, divided

Preheat oven to 350 degrees Fahrenheit.

Butter a casserole dish and set aside.

In a large bowl, combine the chicken, egg, onion, salt and pepper, and herbs. Mix well. Add the can of soup and 3/4 of the sleeve of crackers. Mixing well again. If mixture seems too sticky or dry, add enough broth to moisten. If mixture seems too moist, add a few more cracker crumbs. Spoon mixture into casserole and top with remaining cracker crumbs and dot with butter.

Bake for 40-45 minutes until casserole is hot and bubbly and crispy around the edges.

Chicken Terrapin (original recipe)

1 medium onion, diced
2 C cracker crumbs
4-6 hard boiled eggs
5 lbs chicken, diced
salt & pepper to taste

Mix with broth & bake 45 minutes at 350 - 375 degrees.

This next recipe courtesy Giada de Laurentis from the Food Network:

Seasoned Green Beans with Tomatoes & Basil served with Parmesan Crisps

Ingredients:
1-1/2 pound fresh green beans, trimmed (I used frozen)
2 Tbsp unsalted butter
1 Tbsp olive oil
3 large shallots, thinly sliced (I used frozen onion)
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry white wine (I omitted)
2 Tbsp thinly slliced fresh basil
Salt and freshly ground pepper

Instructions:
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Parmesan Chips

1/2 cup grated Parmesan

Preheat oven to 400 degrees Fahrenheit.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaning cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield 8 to 10 crisps.

This recipe is courtesy Ina Garten (The Barefoot Contessa) from the Food Network and is way yummy with both turkey and ham.

Cranberry Fruit Compote

1 bag cranberries
1 granny smith apple
1 orange
1 lemon
1/2 cup chopped nuts (pecans or walnuts)
1/2 cup raisins

(I added cinnamon and freshly ground nutmeg to taste along with a tsp of pure vanilla)

Cook the cranberries in medium saucepan over medium heat until they pop. Peel, core and dice the apple, zest the orange and lemon and then juice. Add zests and juices to apple then add to cranberries and cook until thick. Remove from heat and stir in nuts and raisins.

Enjoy!

Cher