Thanksgiving Leftovers With Style!

I make this every year, and so should you.  It tastes wonderful, and uses up lots of leftovers.  Good with cranberry sauce, too.  Long live leftovers.

http://cheeseparer.blogspot.com/2008/12/turkey-croquettes.html

Yummy Hors d'oeuvres - Rum Sausages

For those of you who eat pork,  this recipe is a keeper.  The Brown and Serve Sausages  can often be found on sale, but don't buy the cheapest brand.  Any old rum will do.  Yar!  


Rum Sausages


1 pound package brown and serve sausages
1/2 cup brown sugar
1/2 cup soy sauce  ( I use the reduced salt variety)
1/2 cup golden rum ( or any rum) 


Mix sugar, soy sauce and rum.  Brown sausages on one side, turn and cut into thirds.  Cover with rum mixture and summer, turning sausages occasionally so they absorb the sauce.  May be made ahead and reheated.  Serve with toothpicks. 


This recipe is from my mom and is nice around the holidays. 

Tomato Soup from Provence

For years, I saved every Gourmet and food magazine that came into the house, and there were many.  When we moved, I threw out a large collection, but of course the subscriptions didn't end.  For several years now,  I clip the recipes I might want to try and ditch the rest of the magazine.  Usually I save the Thanksgiving, Christmas and Barbecue issues. 


A couple times a month I actually cook something from these (by now) old clipped recipes.  And sometimes there is a real winner.   We were in New York last week and indulged a bit too much in food and beverages,  and so ye old bathroome scale showed a couple of extra pounds.  We find that eating soup is as good as dieting, so I dug out an untried soup recipe.  Decent tomatoes were on sale, and the rest of the ingredients were cheap.


Like everything in French cooking, there was some pain involved,   peeling, slicing, chopping, sieving, but the basic prep. was simple as I did other stuff in the kitchen during the actual cooking.  Yesterday, we tasted the results, and again this noon.  Ye gods, the soup had improved overnight.  I mean tomato soup.  How could it improve?  Well, it did.



I hope you are shopping supermarket specials.  I save $44.00 on a bill of $103.00 last Friday.  I found the exact recipe at Epicurious.  Don't let the list of ingredients intimidate you  I  used dried (from the garden) basil and had some dry fresh thyme.   A well-stocked spice shelf is a cook's best friend.



Here is the recipe.  If not now, try it when tomatoes are in season and your garden or farmer's market is bursting with them.  Yum! 



Provencal Tomato Soup with Rice 

We ate it with croutons and a salad of avocado, white asparagus, cucumber and romaine.