Recipes for Busy Times

Don’t feel like cooking? The answer is a meal-in-one turkey salad ready to eat from the fridge.

By Deborah Garrison Lowery

Layered Turkey Cornbread Salad

1 cup mayonnaise
1 cup sour cream
¼ cup sweet pickle relish
4 cups crumbled cornbread
½ cup chopped purple onion
1 cup chopped tomato
1 cup frozen green peas
1½ cups chopped, cooked turkey
1 cup shredded cheddar cheese
8 slices cooked and crumbled bacon

Combine mayonnaise, sour cream and relish.

In a 4-quart container, layer half of each: cornbread, onion, tomato, peas, turkey, cheese and half of mayonnaise mixture. Repeat layers. Sprinkle bacon on top. Cover and chill 2 hours. Yield: 8 servings.

Apple Muffins With Maple Glaze

2 cups self-rising flour
½ cup sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk
¼ cup vegetable oil
2 eggs, beaten
1 cup grated, unpeeled apple
¼ cup chopped pecans
5 tablespoons powdered sugar
2 tablespoons whipping cream
1 teaspoon pure maple syrup
1/8 teaspoon ground cinnamon

Combine flour, sugar, ½ teaspoon cinnamon and nutmeg in a large bowl; make a well in center of mixture. Combine milk, oil and eggs; pour milk mixture into flour mixture, stirring just until ingredients are moist. Fold in apple and pecans. Spoon mixture into lightly greased muffin cups, filling cups three-fourths full. Bake at 400° F for 15 to 18 minutes or until golden brown. Remove from pans. Cool slightly. Combine powdered sugar, cream, maple syrup and ⅛ teaspoon cinnamon, stirring well. Drizzle over muffins. Yield: 18 muffins.

Web Exclusive: Winter Garden Casserole

4 cups broccoli florets
3 cups cauliflower florets
1 cup sliced carrots
1½ cups mayonnaise
1 teaspoon ground mustard
⅛ teaspoon ground red pepper
1 cup shredded cheddar cheese
1 tablespoon butter, melted
1 cup crushed pepper jack-flavored cheese crackers

Combine broccoli, cauliflower and carrots in a 2½-quart baking dish. Add ¼ cup water, cover with plastic wrap, and microwave on HIGH 10 minutes or until vegetables are crisp-tender. Drain.

Combine mayonnaise, mustard, red pepper and cheese. Stir into vegetables.

Combine butter and cracker crumbs; sprinkle evenly on top. Bake at 350° F for 25 minutes or until bubbly. Yield: 6 to 8 servings.