Lament of the recipe hunter

 It’s official. I’ve turned into my mother.

Just as DotMom did before me, I now keep my ears tuned for all mentions of culinary endeavors, hoping to find fodder for this forum.

So when Denver-dwelling sister Margaret commented in an email about a recent supper entrée, I immediately said, “Send me the recipe.” She obliged with this diet-friendly dish that she endorsed with a note saying, “This was really yummy!”

Turkey Pie

Preheat oven to 375 degrees. Thaw 6 sheets frozen phyllo dough and cover with a damp towel and plastic wrap to prevent drying.

In a large nonstick saucepan, melt 1 teaspoon margarine. Add 1 onion, chopped, and sauté until softened, about 5 minutes. Add 3 tablespoons all-purpose flour and cook, stirring constantly, about 1 minute.

In 2 cups skim milk, dissolve 3 chicken bouillon cubes. Stir milk into onion-flour mixture, and cook, stirring constantly, until mixture boils and thickens, 4 to 5 minutes. Add one 1-pound package frozen mixed vegetables (broccoli, cauliflower and carrots); 2 cups diced cooked skinless turkey breast; and 1 cup sliced mushrooms. Return to a boil, stirring as needed. Remove from heat and stir in ½ cup shredded nonfat cheddar cheese.

Pour the mixture into a 9-inch square baking pan. Fold each phyllo sheet in half and place, one at a time, on top of the mixture, spraying each sheet lightly with nonstick cooking spray, including the top layer. Tuck under any overlapping edges.

Bake until golden, about 30 minutes. Let stand 10 minutes before serving.

 I think we’ve come to the end of the submissions for the Rookie Cook Cookbook, featuring easy-to-make recipes for our bachelor sports editor Aaron Hagen. Daily Globe food columnist Sue Doeden heard about the endeavor during her appearance at last weekend’s Women’s Expo event and later emailed this contribution.

Tortellini with Pink Vodka Sauce

In a large skillet, combine ½ cup whipping cream (not whipped), 3 tablespoons vodka and 1/8 teaspoon dried red pepper flakes. Bring to a boil. Reduce heat and simmer for 5 minutes or until the cream mixture is reduced by half. Stir in 1 cup marinara sauce (from a jar). Bring barely to a simmer.

When the sauce is heated through, add 1 pound refrigerated cheese tortellini, cooked according to package directions.  Toss gently to coat all the tortellini with sauce. Serve hot. Offer some grated Parmesan cheese when serving.

  And finally, from Jean Christensen, comes this recipe that many bachelors undoubtedly use on a regular basis. I know it’s currently the most-used one in Aaron’s recipe file.

The Last Resort

(Serves one)

1: Put on your jacket and grab your car keys

2: Hop in your car and go to your favorite fast-food place.

3: Order 1 large sandwich, large French fries and large malt.

4: Get back in your car, go home, get in your favorite chair, turn on ESPN and enjoy your meal.

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