Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

10/8/09

Turkey Tetrazzini

Perfect for Thanksgiving leftovers!

½ package (8 ounce size) spaghetti
1 package (10 ounce) frozen peas

Sauce:
1 can (10½ ounce) cream of mushroom or cream of chicken soup, undiluted
1 cup turkey stock OR 1 cup clear chicken broth
1 cup grated sharp Cheddar cheese

½ teaspoon Worcestershire sauce
1 teaspoon salt
Dash pepper

2 cups cubed cooked turkey
¾ cup whole toasted almonds - to toast: spread on a cookie sheet and place under the broiler - watch carefully so they don't burn!
½ cup grated Parmesan cheese
Paprika

1 Cook spaghetti as package label directs. Drain and keep hot.

2 Cook peas as package label directs. Drain and keep hot.

3 Meanwhile make sauce: In small saucepan combine all sauce ingredients, mixing well. Over medium heat, bring mixture to boiling, stirring. Remove from heat.

4 Toss spaghetti with peas, turkey, almonds and half the sauce, just until combined. Turn mixture into shallow 2-quart baking dish. Pour over rest of sauce; sprinkle with cheese and paprika.

5 Run under broiler, 4 inches from heat, about 4 minutes, or until Tetrazzini is brown and bubbly.

6 to 8 servings