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.