November Recipes of the Month

Turkey & Ham Tetrazzini
     (Perfect with leftover Turkey)
1 Box Linguine noodles
1 Cream of chicken soup (condensed 10 Oz.)
1 Cream of mushroom soup (condensed 10 Oz.)
1 C. Milk
¼ C. Dry white wine
2 C. Cubed cooked turkey
½ C. Cubed cooked smoked ham
1 Green bell pepper, chopped
1 Medium onion, chopped
1 C. Fresh mushrooms, sliced
¼ C. Sliced ripe olives
½ C. Parmesan cheese
¼ C. Slivered almonds, toasted

Heat oven to 375°. Cook and drain linguine as directed on package.
While the pasta is cooking, mix soups, milk and wine. Combine all ingredients (except Parmesan cheese and almonds) until completely coated. Sprinkle with cheese and bake uncovered about 35-45 minutes or until bubbly. Top with toasted almonds and serve immediately with crusty Italian bread and a salad with Cranberry Vinnaigrette.

Salad with Cranberry Vinaigrette
½ C. Whole berry cranberry sauce
2 T. Balsamic vinegar
½ t. Grated orange rind
2 T. Fresh orange juice
1 T. Dijon mustard
1 t. Honey
Dash of salt
¼ C. Olive oil

Whisk together first 7 ingredients until blended. Add olive oil 1 T. at a time until blended. Pour over one head of torn romaine lettuce and one Granny Smith apple, thinly sliced.

CENTENNIAL WINE & SPIRITS

DRINK OF THE MONTH

November - 2008

HOT RUM CIDER
1½ Oz. Dark Rum
1 Oz. Simple syrup (equal parts water and sugar)
2 Shakes ground cinnamon
Hot apple cider
Cinnamon stick for garnish