Georgia Magazine - January 2015 - 44

Cook spaghetti as directed on
package while preparing other ingredients. Drain.
Cook onions in fat until tender.
Stir in ﬂour and seasonings. Remove
from heat. Slowly stir in milk to make
a smooth mixture. Cook over medium heat until sauce is thickened. Add
1/2 cup cheese and stir until cheese
melts. Add mushrooms.
Put a layer of cooked spaghetti
in a baking pan or dish. Cover with a
layer of turkey; add a layer of sauce.
Repeat layers. Finish with a layer
of spaghetti. Sprinkle remaining
cheese on top. Cover and bake at
400 degrees about 20 minutes or until
bubbly.
From "Favorite American Recipes, A Collection of Classics from
Around the Country," Food and Nutrition Service, USDA, July 1974. (This
was a national collection of recipes
in collaboration with state Extension
Services.)
This recipe can also be made
with a bread machine.

Bran Yeast Rolls
2 packages yeast
1 cup lukewarm water
1 cup vegetable shortening
1/2 cup sugar
1 cup all-bran cereal
1-1/2 teaspoons salt
1 cup boiling water
2 eggs, beaten
5 (or more) cups all-purpose ﬂour

Add yeast to lukewarm water. Put
shortening, sugar, cereal and salt in a
large mixing bowl. Add boiling water. Stir until shortening is melted. Let
stand until mixture is lukewarm. Add
to well-beaten eggs and add yeast
(and water). Add ﬂour and beat well.
Let rise until double in size (or may
refrigerate and use next day). Make
into rolls and let rise 2 hours. Bake
at 400 degrees for 15 minutes or until
44

brown. Yields about 3 dozen.
To adapt for bread machine:
Use half of this recipe. Be sure to
place yeast in bread pan ﬁrst. Add
dry ingredients, then liquids. Set
machine to "manual" or "dough."
Take dough out after ﬁrst rise
stage (or when cycle is completed). Punch down, roll out, cut out
rolls, allow to rise second time,
and bake.
From "Thanksgiving Without
the Fat," Carolyn Ainslie, Morgan County Extension, November
2003

Electric Range Cottage
Potato Casserole
4 cups potatoes, peeled, cubed
1 (8-ounce) carton plain low-fat yogurt
1 cup low-fat cottage cheese
1/4 cup chives, chopped
1/2 teaspoon salt
Dash garlic powder
Vegetable cooking spray

ISTOCK / THINKSTOCK

3/4 to 1 cup cheese, ﬁnely cut up or shredded, divided
2/3 cup (4-ounce can) mushroom stems and
pieces, with liquid
2 cups cooked or canned turkey, cut up

Perky Punch, with its simmering spices and cranberry and pineapple juices, is a treat for guests.

Cook potatoes in boiling water, covered, for 15 minutes or
until tender; drain. Combine potatoes and next 5 ingredients; spoon
into a 9-inch square baking pan
coated with cooking spray. Bake at
350 degrees for 30 minutes. Yields 8
servings.
From an undated handout, Carolyn Ainslie, Morgan County Extension agent, 1980

Range Wild Rice Casserole
Vegetable cooking spray
1 (6-ounce) package long-grain and wild
rice mix
6 green onions, chopped
8 medium mushrooms, sliced
2 cups chicken broth
1 (8-ounce) can sliced water chestnuts,
drained

Coat a medium skillet with cooking spray; place over medium heat
until hot. Add rice; cook until lightly
browned, stirring occasionally. Stir
in remaining ingredients and spoon
mixture into a 1-3/4-quart casserole.
Cover casserole and bake at 350 degrees for 1 hour or until rice is done.
Yields 6 servings.
More online at www.georgiamagazine.org

From an undated handout, Carolyn Ainslie, Morgan County Extension agent, 1980

Spinach Vegetable Dip
1 cup low-fat cottage cheese
1/2 cup reduced-calorie mayonnaise
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
1 tablespoon dried whole dill weed
1 (10-ounce) package frozen spinach,
thawed
1/4 teaspoon hot sauce

Combine all ingredients in container of electric blender; process on
high speed 1 to 2 minutes or until
smooth. Chill mixture overnight.
Serve with fresh vegetables.
From an undated handout, Carolyn Ainslie, Morgan County Extension agent, 1980

Perky Punch
1 cup brown sugar
4 sticks cinnamon
4-1/2 teaspoons whole cloves
1/4 teaspoon salt
9 cups unsweetened pineapple juice
9 cups cranberry juice
4-1/2 cups water

Place ﬁrst four ingredients in
basket of large percolator. Place last
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Georgia Magazine - January 2015

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