CONFETTI TURKEY SALAD SANDWICH
According to our research, turkey is a lunch-time hit with kids.
This salad recipe starts with roasted turkey leftovers or a 3/4-inch-thick slice purchased from the delicatessen section at the grocery store.
The flavorful punch comes from crunchy fresh vegetables and dried sweetened cranberries.
Ingredients
2 cups (about 3/4 pound) cooked turkey
1 green or yellow pepper, seeded and diced
1 small carrot, peeled and shredded
1 stalk celery, chopped
2 scallions, minced (optional)
1/3 cup dried sweetened cranberries
1/3 to 1/2 cup mayonnaise
6 sandwich rolls
Directions
Remove the skin from the turkey and cut the meat into 1/2-inch cubes. In a large bowl, toss the turkey, pepper, carrot, celery, scallions and cranberries. Stir in just enough mayonnaise to hold the mixture together.
Slice the sandwich rolls in half and hollow out a portion of each center to keep the turkey salad from spilling out of the sandwiches. Makes 4 1/2 cups, enough for six sandwiches.
SPICY POPCORN
The key to this recipe is cooking the popcorn in vegetable oil. Popcorn prepared in a hot-air popper will be too dry for the spices to stick to. You may want to make a double batch for your kids to snack on after school or while doing their homework.
Ingredients
8 cups freshly popped popcorn (about 1/3 cup kernels cooked in 3 tbsp. of vegetable oil)
1 tsp. no-salt seasoning
Chili powder
Directions
Put the popped popcorn into a paper bag and sprinkle on the seasoning. Add 1/4 teaspoon of chili powder, fold over the top of the bag, and shake it vigorously.
Sample the popcorn to see if it is spicy enough for your family. If not, add more chili powder, 1/4 teaspoon at a time, until the popcorn passes your kids' taste test. Makes 8 cups.
