LEFTOVER TURKEY RECIPES FOR BOB STAPF

Chop up some onion, some green pepper, and some sliced portobello mushrooms and cooked white meat, also chopped.  Let's say a cup of each.

Add spices to your liking.   I like Parika, turmeric, and black pepper. You may want some salt.  I use my Benson's salt substitute.

You might like a shake or two of Worchester sauce, but don't let it overpower the other flavors.

In a fry pan sauté the chopped ingredients with spices.  You can start with olive oil, but I had dripping oil from the turkey.

While the mixture is cooking, slice a couple russet potatoes and microwave them for three and a half minutes.  They should be soft.

Once the veggies are cooked and edible, stir in three or four  tablespoons of sour cream, turn down the heat, and stir the mixture until the sour cream makes a sauce with the rest. Taste and add more sour cream if desired.

Put the slices of potatoes on your plate and top with the medley.  Taste and add more seasonings if desired.    Add hot sauce if desired, but not too much.  (Rice works well here too, but I prefer potatoes)

toast and butter accompany this well.  Especially good is a crisp piece of bakery bread that is light and full of nooks and crannies.

Pair this entre with some homemade sponge candy for dessert.  Mail any left over sponge candy to me.  Don't mail the left over sauce, it drips in the mailbox.

DAY TWO

For breakfast take a small amount of sauce from the first recipe and reheat, reducing it to almost a paste.  In a separate part of the fry Pan cook an egg or two (I cooked one but it was double yolked)  and turn it over the paste for the second side. While it cooks, make toast.  Serve the concoction over a slice of that bakery bread crisped in the toaster.  Make sure the coffee is hot.  You will want it with this breakfast meal.