Well, I'd start with homemade macaroni and cheese. Here's the recipe from my BHG cookbook c. 1968:

Cook 1-1/2 cups elbow macaroni in boiling salted water till tender; drain. In saucepan, melt 3 tablespoons butter; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and dash pepper. Add 2 cups milk; cook and stir till thick and bubbly. Add 1/4 cup finely chopped onion (optional) and 8 ounces sharp process American cheese, cubed (2 cups); stir till melted. Mix cheese sauce with macaroni. Turn into 1-1/2-quart casserole. Sprinkle 1 sliced tomato with salt; arrange atop. Bake at 350 degrees for 35 to 40 minutes, or till heated through. Makes 6 servings.

My notes: I sometimes saute the chopped onion before adding, and sometimes I add diced tomatoes to the mix instead of laying tomato slices on top; you could add some of your celery, too, and even a bit of green pepper, if you like. I've never tasted Colby cheese, but it's probably fine.

Now, speaking of leftover ingredients, what can I do with 2/3 of a 20-oz can of crushed pineapple?? I wish I had some of your leftover coconut to mix with it.

Sue

I'd make a turkey pot pie with the turkey, broth and veggies. Top with grated cheese....and save the pasta for another day...it's one of those things that is good to have on hand....and savd the coconut for christmas cookies.
Linda e

I only use unsweetened coconut. Hubby made it into this Coconut Pecan Filling & Frosting for my birthday cake (German Chocolate) last week. No sugar - low-glycemic if you use agave nectar instead of sugar in this recipe. Adapted from the recipe on the box of Baker's German Chocolate.

Coconut Pecan Filling & Frosting

1 can (12-oz.) evaporated milk
3/4 c. agave nectar (OR 1-1/2 c. sugar)
3/4 c. butter (1-1/2 sticks)
4 egg yolks, slightly beaten
1-1/2 t. vanilla
2-2/3 c. UNsweetened coconut
1-1/2 c. chopped pecans

STIR milk, agave nectar, butter, egg yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat until it slightly thickens and is light golden brown (12-20 minutes). Remove from heat.

STIR in unsweetened coconut and pecans. Cool to room temperature and of spreading consistency.

Makes about 4-1/2 cups (LOTS!)
-------------------------------

BLENDER COCONUT CUSTARD PIE

4 eggs
6 T. butter
1/2 c. flour
2 c. milk
3/4 c. sugar (OR 1/3 c. agave nectar)
1 c. unsweetened coconut
1 t. vanilla
1 t. butter flavoring
1 t. coconut flavoring

Grease and flour pie pan. Blend all ingredients until frothy. Pour in pan, bake at 350°F for 1 hour.

-Grainlady

Haha!! Thanks a bunch, all. I'm going to go for the mac n cheese and save the coconut recipes for later. The first things we had with the leftovers were two turkey pies in which I altered the crust from the cranberry-pear pie and topped with warmed gravy. Oh, we were so full we nearly popped...really!
I wonder if it would be too rich if I added a dash of cream to the mac?
Now, with the crushed pineapple...I might make muffins and add that in...I haven't had that kind of muffin in a while...
I found a recipe really close to the one my mom used to make:

Here is a link that might be useful: recipe for crushed pineapple muffins (not too sweet)

Those muffins look great! And they have no added sugar. Copied and pasted. Thanks!

I dunno about adding whipped cream, mainly because colby is described as a very mild cheese. I'd go for a sharper flavor, like Cheddar, if you have any.

Sue

Hi! I'm a frequent lurker here, but YAY! I finally have something to contribute. I've had this receipe for years - a great way to use up leftover whipping cream (provided you use butter, that is). It comes out like the whipped butter in tubs.

Blender Butter
1 C. Heavy cream
1/2 C. water
2 ice cubes
Salt, chopped herbs to taste

Put cream into blender. Cover & turn on high. Blend until cream is whipped. Add water, ice, salt & herbs. Blend on high 3-4 minutes. Pour butter particles & liquid into a small sieve (lined with cheesecloth is nice if you have it). Knead butter with back of a spoon to push out all the water. Put in small container, cover tightly & chill.

My first thought was Turkey Noodle soup. Use up the broth, veggies, pasta and some turkey.

Another night, make Turkey/Colby sandwiches.

I agree, save the coconut for later.

Copying and pasting the Frosting recipe!

Deanna

I some times add about 1/4 cup of whipping cream in my "white" sauce base for mac n cheese.
Certainly could add a bit to turkey soup to make it creamy too.

If you use 1/2 and 1/2 you could use your cream that way, for coffee, oatmeal, chocolate, bread pudding, custard or eggnog, or turn the cream into sour cream. The cheese in quesadillas or toasted cheese sandwiches. I don't think you'll have a big problem just incorporating the rest into your regular meals, at least at my house.

oooh, how do you turn it into sour cream? I've never done that!! ...I won't make myself sick, will I?
Thanks again, all!

No, no, unless buttermilk will make you sick. You need about a quarter cup of buttermilk or sour cream to add to about a cup of heavy cream. Let it sit like yogurt for about 24 hours. It will thicken gradually. You just need a culture to get it going.