| Thanksgiving Leftovers | ||
|
WITH DELICIOUS CABOT RECIPES “Watching a football game after Thanksgiving dinner is an American tradition,” said Roberta MacDonald, Senior Vice President at Cabot Cheese. “There are 3 NFL games on T.V. Thanksgiving day and 12 games on Sunday, November 27—a perfect time to use up all those leftovers and spend some time with the family.” Chef Jon Ashton has created three post-Thanksgiving, football season recipes for Cabot Cheese: Cheddar Potato Skins with Garlic Herb Cheese Dip, Half-Time Turkey Wraps, and Time Out Turkey Soup. Check out other recipes on Cabot’s web site at http://www.cabotcheese.com/recipes. CHEDDAR POTATO SKINS WITH GARLIC HERB CHEESE DIP Makes 4 servings. Dip: 1/2 cup Cabot Sour Cream 1/2 cup grated Cabot 50% Light Garlic & Herb Cheddar Potato Skins: 8 potato skin halves 2 tablespoons melted butter 1 tomato, seeded and chopped 1/2 cup sliced green onions 1 cup grated Cabot Mild, Sharp or Extra-Sharp Cheddar To make dip: In small bowl, combine sour cream and cheese; set aside. To make potato skins: Preheat broiler. Place potato skins, rounded-side-up, on baking sheet or broiler pan and brush with melted butter. Place under broiler, about 5 inches from heat, and cook until crisp and golden, about 4 minutes. Remove from broiler and turn over; sprinkle tomatoes and green onions into cavities. Top with cheese. Return to broiler until cheese is melted and potatoes are hot, about 2 minutes. Serve with dip. HALF TIME TURKEY WRAPS Makes 4 servings. 1 cup low-fat sour cream 1/4 cup cranberry sauce 1 1/2 teaspoons chopped garlic Salt and ground black pepper to taste 4 (9- or 10-inch) flour tortillas 2 cups diced cooked turkey (about 10 ounces) 1 cup chopped fresh cilantro 1 cup grated Cabot 50% Light Cheddar 6 tablespoons coarsely chopped pecans 1 1/3 cups packaged coleslaw mix In small bowl, mix together sour cream, cranberry sauce and garlic; season with salt and pepper. Spread 2 tablespoons of mixture down center of each tortilla. Top each with one-fourth of turkey, cilantro, cheese, pecans and coleslaw mix. Fold edges of tortilla over ends of filling, then roll up burrito-style. Cut each wrap in half diagonally. TIME OUT TURKEY SOUP Makes 4 servings. 1 meaty carcass from roasted turkey, broken apart 1 (10.5-ounce) can chicken broth 5 cups water 4 tablespoons Cabot Unsalted Butter 6 tablespoons all-purpose flour 3 tablespoons heavy cream (optional) 1/2 cup grated Cabot 50% Light Cheddar Salt and ground black pepper to taste Remove meat from turkey carcass; chop or shred and set aside. Place carcass and skin in large pot and add water and chicken broth. Bring to simmer and cook, partially covered, for 1 hour. Pour stock through strainer to remove skin and bones. In large saucepan, melt butter over low heat; stir in flour, raise heat to medium, and cook, stirring, for 2 minutes, or mixture is until lightly colored with pleasant, nutty aroma. Gradually whisk in hot stock; cook, stirring, until soup returns to simmer and thickens. Stir in cream, if using. Just before serving, stir in cheese and reserved shredded turkey; season with salt and pepper. ABOUT CABOT CHEESE Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.com. |
||
 |