Turkey Soup a Hearty Reminder of the Holidays

Dear SOS: I greatly would appreciate a recipe for turkey soup at your earliest convenience. And have a healthy, happy holiday.

--TRUDY

Dear Trudy: Same to you. Don’t forget to separate the turkey carcass from meat when you store leftover turkey to prevent spoilage.

Save the carcass to make this hearty soup after the holiday meal. You can also cool, then freeze the carcass for making soups later on.

HEARTY TURKEY SOUP

2 pounds turkey necks and backs or 1 turkey carcass

3 quarts water, about

1 1/2 tablespoons salt

1 bay leaf

1 sprig parsley

3 onions

4 stalks celery

1 1/2 cups diced or sliced peeled carrots

1 1/2 cups diced peeled potatoes

1 1/2 cups sliced zucchini

Place turkey necks and backs in large kettle. Add water to cover (about 3 quarts), salt, bay leaf, parsley, 2 onions (quartered) and 2 stalks celery. Bring to boil. Cover and simmer 2 hours. When cool enough to handle, strain and measure broth to be at least 2 quarts and discard cooking vegetables.

Remove meat from turkey bones and add to strained broth. Chop remaining onion and celery stalks. Add to broth along with carrots and potatoes. Simmer 15 minutes. Add zucchini and continue simmering until vegetables are tender. Season to taste with more salt, if needed. Makes about 2 1/2 quarts soup.

Dear SOS: Regarding Beverlee’s request for Fruit Cocktail Cake, here is a copy of the original Del Monte recipe on the label of their fruit cocktail can.

--J. P.

Dear J. P.: Thank you. Your request prompted us to call Del Monte Corp. in San Francisco to trace the recipe’s history.

According to Donna Higgins, director of the Del Monte Kitchens, the original recipe was an old-fashioned pudding cake modified to conform in 1968 with the cooking taste of the day. The original called for a large can of fruit cocktail that produced a deep cake requiring more than one hour to bake. The recipe was revised again in 1971 with changes reducing the amounts of ingredients by half, resulting in a cake with a shorter cooking time because of its shallow size. Time, it seemed, was a major consideration of home cooks in those days.

In time, the recipe was taken off the label never to return. However, other food companies produced their own versions of the same cake for mix products. General Foods named its version of the fruit cocktail cake Ugly Duckling Pudding Cake, utilizing two of its mix products--a yellow cake mix and lemon-flavored gelatin. Here are both recipes for your files. The recipe we printed for Beverlee was one of many subsequent melodies from the same theme.

DEL MONTE’S FRUIT COCKTAIL CAKE

1 (8 3/4-ounce) can fruit cocktail

1/2 cup flour

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg

1/2 cup chopped pecans

1/4 cup brown sugar, packed

Drain fruit cocktail thoroughly, reserving syrup. Sift together flour, sugar, salt and soda. Beat egg in mixing bowl until thick and lemon colored. Add fruit and reserved syrup. Stir in dry ingredients. Mix thoroughly. Spoon into greased and floured 8-inch square pan. Combine nuts and brown sugar. Sprinkle over batter. Bake at 350 degrees 25 to 30 minutes. Serve warm or cold with cream, whipped cream, ice cream or lemon sauce, if desired. Makes 6 to 8 servings.

UGLY DUCKLING PUDDING CAKE

1 package (2-layer size) yellow cake mix

1 package (4-serving size) lemon-flavored instant pudding and pie filling mix

1 (16-ounce) can fruit cocktail

1 cup flaked coconut

4 eggs

1/4 cup oil

1/2 cup brown sugar, packed

1/2 cup chopped nuts, optional

Butter Glaze

Whipped topping

Blend together yellow cake mix, pudding mix, fruit cocktail with syrup, coconut, eggs and oil in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cool with prepared whipped topping, if desired. Makes 1 (9 x 13-inch) cake.

Butter Glaze

1/2 cup butter or margarine

1/2 cup granulated sugar

1/2 cup evaporated milk

1 1/3 cups flaked coconut

Combine butter, sugar and milk in saucepan. Boil 2 minutes. Stir in coconut.

Dear SOS: Elmer Dills, the host on a Los Angeles restaurant radio show, mentioned that you might be able to find an exotic or obscure recipe. I would love to have the recipe for Shrimp de Jonghe, if you have it.

--MARGARET

Dear Margaret: Yes, we have a recipe for this extra-glamorous dish. It’s a wonderful party dish you can assemble in advance and finish off in the oven about 20 minutes before serving.

SHRIMP DE JONGHE

1/2 cup plus 2 tablespoons butter or margarine

1 1/4 cups fine dry bread crumbs

1/4 cup minced green onions with tops

2 cloves garlic, minced

2 tablespoons minced parsley

1 teaspoon chervil, optional

1 teaspoon tarragon vinegar

1 teaspoon crushed thyme leaves

1/4 teaspoon ground nutmeg

Dash mace

1/2 cup Sherry

1 pound cooked, peeled shrimp

Melt 1/2 cup butter in skillet. Add 3/4 cup crumbs, green onions, garlic, parsley, chervil, vinegar, thyme, nutmeg, mace and Sherry. Spread alternate layers of crumb mixture and shrimp into well-greased, 1-quart baking dish or individual baking dishes.

Melt remaining 2 tablespoons butter in skillet, add remaining 1/2 cup bread crumbs and toss well. Sprinkle over casserole or baking dishes and bake at 375 degrees 20 minutes. Makes 6 servings.