
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, November 24, 1993                   TAG: 9311250343
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE:                                 LENGTH: Medium

NEW LIFE FOR LEFTOVERS

Many cooks are probably right now deep into the average 71/2 hours it takes to prepare a Thanksgiving meal that, according to a recent national survey, will take an average family about one hour to gobble down. Then comes the really good part, the leftovers.

Another survey found that 52 percent of Americans actually start eating their Thanksgiving leftovers on Thanksgiving Day, usually while cleaning up the kitchen or watching the football games. The favored form is the cold sandwich, but smart cooks know that leftover turkey also is the perfect base for a variety of imaginative hot meals.

For instance, this hot open-face interpretation from Pepperidge Farm could send sandwich lovers cold turkey on cold turkey. The twice-baked potatoes from Shady Brook Farms are light yet filling; the casserole is filled with colorful garden gems. Butterball's tortilla pizzas will disappear quicker than you can say ole! And the wild rice potage from Tabasco pepper sauce is the kind of soup your spoon can almost stand up in. Serve any or all of these delicious dishes with a tossed green salad for definite meal appeal. Or try the Polynesian variation from the American Institute for Cancer Research for a subtle blend of sweet and salty flavors.

\ HOT OPEN-FACE TURKEY SANDWICH

TURKEY STUFFED ``TWICE BAKED'' POTATOES

TURKEY TORTILLA PIZZAS

ROASTED TURKEY-TOMATO CASSEROLE

TURKEY AND WILD RICE POTAGE

POLYNESIAN TURKEY

\ See microfilm for above recipes

by CNB