Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, February 20, 2012

Tasty sandwich stuffing combines turkey, apricots, cashews

These were some of the best homemade sandwiches we’ve ever had. The combination of dried apricots, celery, and unsalted cashews mixed with chopped cooked turkey breast (as usual, I subbed some chopped chicken for turkey) made this a terrific sandwich stuffing.

I had on hand some extra-large homemade dinner rolls and used them (instead of the pumpernickel called for in the recipe). Next time you want to serve sandwiches for company but yearn to impress with a selection that goes beyond the typical deli lunch-meat-and-cheese fare, try this tasty and easy mixture. The combination of sweet and savory makes for a great filling. I’m a basket-case for cashews, especially since you can buy them unsalted) and love recipes that call for this addition.

Cashew Turkey Salad Sandwiches

1 1/2 cups cubed cooked turkey breast (I used chicken breast)
1/4 cup thinly sliced celery
2 tablespoons chopped dried apricots
2 tablespoons chopped unsalted cashews
1 green onion, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons reduced-fat plain yogurt
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
4 lettuce leaves
8 slices pumpernickel bread (I used dinner rolls)

In a small bowl combine the turkey, celery, apricots, cashews, and onion. In a separate small bowl combine the mayonnaise, yogurt, salt, and pepper; add to turkey mixture; stir to coat. Place a lettuce leaf on half of the bread slices; top each with 1/2 cup turkey salad and remaining bread. Makes 4 servings. (Source: tasteofhome.com)

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