Taste of Home_-_October 2019

FAMILY KITCHEN

22 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Loaded Mashed Potato Bites

Put leftover mashed

potatoes to good use!

Load ’em with bacon,

cheese and onions

and fry until golden.

—Becky Hardin, St. Peters, MO

Prep: 15 min. • Cook: 10 min.

Makes: 2 dozen

3 cups mashed potatoes

1 ¹ ₂ cups shredded sharp

cheddar cheese

³   ₄ cup crumbled cooked bacon

¹   ₂ cup chopped green onions

2 oz. Colby-Monterey Jack

cheese, cut into 2 dozen

¹   ₂-in. cubes

¹   ₂ cup panko (Japanese)

bread crumbs

¹   ₂ cup grated Parmesan cheese

¹   ₂ tsp. salt

¹   ₂ tsp. pepper

2 large eggs, beaten

Oil for deep-fat frying

1. In a large bowl, combine potatoes,
   shredded cheese, bacon and green
   onions. Divide into 2 dozen ¹₄-cup
   portions. Shape each portion around
   a cheese cube to cover completely,
   forming a ball. Refrigerate, covered,
   at least 30 minutes.


2. In a shallow bowl, mix the bread
   crumbs, Parmesan cheese, salt and
   pepper. Place the eggs in a separate
   shallow bowl. Dip balls in egg, then
   in crumb mixture, patting to adhere.


3. In an electric skillet or deep-fat
   fryer, heat oil to 375°. Fry potato balls,

a few at a time, until golden, about

2 minutes. Drain on paper towels.

1 piece: 174 cal., 14g fat (4g sat. fat),

30mg chol., 318mg sod., 6g carb.

(1g sugars, 1g fiber), 5g pro.

Cream of Turkey

& Wild Rice Soup

A dear friend brought me this soup

when I was ill—it really hit the spot.

I asked for the recipe and have made

it with leftover turkey several times.

—Doris Cox, New Freedom, PA

Prep: 15 min. • Cook: 20 min.

Makes: 6 servings

1 medium onion, chopped

1 can (4 oz.) sliced mushrooms,

drained

2 Tbsp. butter

3 cups water

2 cups chicken broth

1 pkg. (6 oz.) long grain

and wild rice mix

2 cups diced cooked turkey

1 cup heavy whipping cream

Minced fresh parsley

In a large saucepan, saute onion and

mushrooms in butter until onion is

tender. Add water, broth and rice mix

with seasoning; bring to a boil. Reduce

heat; simmer until the rice is tender,

20-25 minutes. Add turkey and cream;

heat through. Sprinkle with parsley.

1 cup: 364 cal., 21g fat (12g sat. fat),

100mg chol., 857mg sod., 25g carb.

(3g sugars, 1g fiber), 19g pro.

Bistro Turkey Calzone

Turkey, cheddar,

bacon and apple

blend together

deliciously in this

family-friendly

sandwich perfect for a harvest meal.

—Donna-Marie Ryan, Topsfield, MA

Prep: 25 min. • Bake: 20 min.

Makes: 6 servings

1 Tbsp. cornmeal

1 loaf (1 lb.) frozen pizza dough,

thawed

2 ¹ ₂ cups (about ³ ₄ lb.) thinly sliced

cooked turkey

8 slices cheddar cheese

5 bacon strips, cooked and

crumbled

1 small tart apple, peeled

and thinly sliced

1 large egg, beaten

¹   ₂ tsp. Italian seasoning

1. Sprinkle cornmeal over a greased
   baking sheet. On a lightly floured
   surface, roll dough into a 15-in. circle.
   Transfer to pan. Arrange half of the
   turkey over half of the dough; top
   with the cheese, bacon, apple and
   remaining turkey. Fold dough over
   filling and pinch edges to seal.


2. Cut 3 slashes in the top. Brush
   with egg and sprinkle with Italian
   seasoning. Bake at 400° until golden
   brown, 20-25 minutes. Let stand
   5 minutes before cutting.
   1 slice: 481 cal., 20g fat (10g sat. fat),
   124mg chol., 756mg sod., 38g carb.
   (3g sugars, 0 fiber), 34g pro.

Loaded

Mashed Potato

Bites

MASHED POTATOES

Stash those leftovers

to make these crispy,

cheesy potato balls.

3

CUPS