Updated: Dec 8, 2020
It was that time between Thanksgiving and Christmas. The Hannukah lights and the Menorah were in the Meadow Lakes lobby along with the Christmas tree and enough greenery to support any reindeer that might wander through.
The four BOOB Girls were at table 12, alone in the dining room, two pots of coffee perched in front of them. A plate of chocolate chip cookies was half gone, sitting slightly closer to Marge Aaron.
“I still have left-over turnkey from our Thanksgiving,” Mary Rose said.
Mary Rose smiled. “But I have the perfect recipe for our Christmas turkey.”
They frowned. They had had enough of big bird.
Mary Rose pulled a recipe card from her pocket, adjusted her red-rimmed glasses and began to read.
“Buy Turkey. 8-15 lb. turkey, 1 cup melted butter, 1 cup stuffing (Pepperidge Farm is Good) 1 cup un-popped popcorn, (ORVILLE REDENBACHER'S LOW FAT IS BEST) Salt/pepper to taste. Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. After about 4 hours listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room.... it's done.”
Mary Rose looked up and gave them her innocent look.
Marge Aaron grabbed her red cane and pounded it on the floor as she laughed. Hadley Joy Morris Whitfield leaned back in her chair, grinned a huge grin and shook her head.
Robinson Leary stood up, walked over and kissed Mary Rose on the top of her head.
“Wait a minute,” Robbie said, sitting back down.
Since she always had her computer handy, she turned it on, waited, then typed something into her search bar.
“I have all our old leftover recipes from a few years ago,” she smiled, “Listen to this one.”
She cleared her throat.
“Hadley Joy Morris-Whitfield’s famous prize-winning chicken or turkey casserole.
While this recipe is great for left-over turkey, it can be a main dish any time.
1 pkg Stovetop dressing: 3 C cooked chicken or turkey, cut up.
Make dressing as on package and place in 13x9in pan.
Put chicken on top of dressing. Make custard:
½ Cup butter, ½ Cup flour, 4 C. canned chicken broth, salt and pepper.
Cook until thick.
Beat 4 to 6 eggs slightly. Mix small amount of custard into eggs, then add remainder.
Pour over chicken. Sprinkle with paprika.
Bake 30-40 minutes at 350 degrees.
Let cool while you make the topping.
Topping: Heat: 1 can cream of mushroom soup, 1 cup sour cream, 4 T milk, 1 can pimentos, chopped.
Cut casserole, pour topping over each piece. Garnish with sprig of parsley,”
Hadley grinned some more.
“Oh my gosh, I had totally forgotten that,” she said. “The newspaper had a contest and I won first prize and got my picture in the paper. It is delicious!”
“Did you have one, Robbie?” Mary Rose asked.
Robbie scrolled down through her pages.
“Here’s mine,” she said. She began to read:
Dr. Robinson Leary’s Cajun Chicken Recipe.
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated parmesan cheese
Cook broccoli according to package. Drain and spread in a 13x9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.”
“Find mine, Robbie,” Marge said. “I don’t remember what I put in.”
Hadley smiled, “Short-term memory loss. Welcome to the club.”
“Even worse,” Marge said. “That was years ago and that makes it long-term as well.”
“Here we go.
Marge Aaron’s Jailhouse Enchilada Chicken Casserole
2C shredded cheddar cheese
2C shredded Mozzarella cheese
2 Tbsp olive oil
1 large white onion diced fine
4 oz can diced green chilies 1 can cream of mushroom soup
8 oz jar sliced black olives, 4 lg flour tortillas, each cut into 6 pie-shaped wedges
1 C your favorite salsa 3C diced cooked chicken
Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
In a small bowl, toss the grated cheese together and set aside.
I a large frying pan, heat the oil over medium heat. Add onion and sauté until soft.
Stir in the green chilies, soup and half the cheese.
Cook, stirring constantly, over medium-low heat until the cheese melts.
Line the bottom of the prepared baking pan with 9 of the tortilla wedges.
Spread evenly with 1/2 cup of salsa.
Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce.
Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
Top with the remaining shredded cheese.
Bake uncovered at 325 degrees for 50 minutes or until hot and bubbly.
Let stand on a wire rack for about 10 minutes.”
Robbie looked up and smiled.
“Those aren’t bad for old broads,” she said.
“What if we each make our own recipe and then have a tasting?” Hadley asked.
“Sounds good to me,” Marge grinned.
“We’ll need another turkey,” Mary Rose said.
“I’ll buy the popcorn so it can blow the oven door off,” Marge laughed.
Happy leftovers to BOOB Girls everywhere!
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