When your kitchen and dining room come back to some semblance of order and the hundreds of plates, glasses, serving bowls, pots, pans, wooden spoons, whisks, glasses, coffee cups and silverware are washed and put away, put your feet up, and let this week's recipes help you put a plan together for some delicious meals using all the Thanksgiving goodies stashed in the refrigerator.

TURKEY CHUTNEY SPREAD

This delicious hors d'oeuvre is a perfect munch served with a glass of white wine.

1-1/4 cups cooked leftover turkey, rough chopped

1 pkg. (8-oz.) cream cheese, softened (regular or reduced fat)

2 Tbsp. chutney

1 tsp. curry powder

3 green onions, chopped

1/4 cup mayonnaise

1/8 tsp. freshly ground black pepper

1/4 cup slivered almonds

Place turkey, cream cheese, chutney, curry powder, green onions, mayonnaise and black pepper in work bowl of food processor. Using on/off turns, process until mixture well blended but still slightly chunky. Transfer to a small ovenproof dish and sprinkle with almonds. Bake in a preheated 350 F oven for 14-16 minutes or until heated through and almonds are golden. Serve with crackers.

CRANBERRY SWIRL COFFEE CAKE

The notation on my recipe card says I first made this coffee cake in 1975! It has stood the test of time and remains a family favorite and a reprint is always requested by a reader this time of year.

8 Tbsp. unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 cups all purpose flour

1 cup sour cream

1 tsp. almond extract

3/4 to 1 cup LEFTOVER whole berry cranberry sauce, divided use

1/2 cup crushed almonds, lightly toasted

Powdered sugar (optional garnish)

Place butter in a large bowl and beat with electric mixer on medium speed until creamy. Add sugar gradually and beat until fluffy. Add eggs one at a time with mixer at medium speed. When well combined, reduce speed to low and add dry ingredients alternately with sour cream. Add almond extract and mix well. Transfer one half of batter into a Bundt pan or angel food cake pan coated with non-stick spray. Put about 1/3 of the cranberry sauce on top, spreading evenly. Add remaining batter and then remaining cranberry sauce and top with almonds. Bake in a preheated 350 F oven for 55-60 minutes or until golden brown and tester inserted near center comes out with just a few moist crumbs attached. Let cool in pan for 10 minutes; invert onto a platter. When completely cool, dust with powdered sugar, if desired. Yield: 12-14 servings.

MEXICAN TURKEY AND CHEESE CASSEROLE

This is a great casserole any time of the year — you can easily substitute cooked chicken for the turkey.

FOR THE CASSEROLE FILLING:

3 cups cubed, cooked leftover turkey

2 cups shredded Monterey jack cheese, divided use

1 can (11-oz.) corn, drained

1 can (10-3/4-oz.) condensed cream of celery soup (regular or reduced fat)

FOR THE TOPPING:

1 cup all purpose flour

1/4 cup cornmeal

1-3/4 tsp. baking powder

1/2 tsp. chili powder

1-1/2 cups milk

1/2 cup unsalted butter, melted and cooled

3 large eggs, beaten

1/4 cup finely chopped onion

1 can (4-oz.) chopped green chiles, drained

1 jar (2-oz.) chopped pimiento, drained

GARNISH: (optional)

Shredded lettuce, chopped tomatoes, black olives, sour cream, salsa

To prepare the casserole filling: Combine turkey, 1 cup of the cheese, corn and soup in a large bowl and mix gently to combine. Spoon into a 13 by 9 by 2-inch baking dish coated with non-stick cooking spray. Set aside.

To prepare the topping: Combine flour, cornmeal, baking powder and chili powder in a large bowl and stir well. Add milk, butter and eggs; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Stir in onion, chiles and pimiento and then spoon topping over the turkey mixture in pan.

Bake in a preheated 350 F oven 50-60 minutes or until topping is golden brown. Sprinkle with remaining 1 cup cheese and bake for 2-3 more minutes or until cheese is melted. Remove from oven and let stand 10 minutes before serving. Serve with choice of garnishes. Yield: 12 servings.

barbecue turkey sandwiches WITH CELERY SALAD

The salad is meant to be served as a side dish with the sandwich, but I discovered it is delicious served right on the sandwich. Give it a try!

FOR THE SALAD:

2 Tbsp. extra-virgin olive oil

2 Tbsp. white wine vinegar

1/4 cup plus 2 Tbsp. crumbled blue cheese, divided use

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 bunch celery, cleaned, peeled and thinly sliced on the diagonal (about 6-7 stalks)

1 bunch green onions, thinly sliced

1/4 cup chopped fresh parsley

FOR THE SANDWICHES:

3 cups cooked, shredded leftover turkey

3/4 cup favorite barbecue sauce

6 bulkie rolls, split and toasted

To prepare the salad: Combine oil and vinegar in a medium bowl and whisk to blend. Add 1/4 cup of the blue cheese, salt and pepper and whisk until smooth. Add celery, green onions and parsley; toss to combine. Sprinkle with remaining 2 Tbsp. of blue cheese. Set aside.

To prepare the sandwiches: Combine turkey and barbecue sauce in a large skillet set over medium heat; cook 3-4 minutes or until heated through.

Sandwich mixture in the bulkie rolls and serve with salad. Yield: 6 servings

MASHED POTATO SOUP

A hearty soup that puts those leftover mashies to good use. The fresh herbs really add a punch of flavor.

1 Tbsp. olive oil

1 Tbsp. butter

1/2 cup minced onion

1 clove garlic, peeled and minced

1 stalk celery, peeled and finely diced

1 carrot, peeled and shredded

3/4 tsp. chopped fresh rosemary

1-1/2 tsp. chopped fresh thyme

2 cups reduced sodium chicken stock

2-1/2 cups leftover mashed potatoes

1 tsp. fresh lemon juice

1/3 cup chopped fresh parsley

Combine olive oil and butter in a large Dutch oven set over medium heat; when sizzling, add onion, garlic, celery and carrots and sauté for 2-3 minutes, stirring constantly. Add rosemary and thyme; cook 1 minute. Add chicken stock and bring mixture to a boil. Break up mashed potatoes with a fork and add them to the soup pot about 1/2 cup at a time, whisking until smooth. Reduce heat to low and add lemon juice and parsley. Season to taste with salt and white pepper. Yield: 4 servings.