Waggin' Tails Miniature Dachshunds

Leftovers

Keep one shelf of the refrigerator for leftovers, such as sandwich mixes, fruit that has been opened and stored in see-through jars, etc. That way nothing is wasted and you can fix a snack or meal in a short time, and tossing spoiled leftovers will be less of a chore.
 
Clean out the fridge/freezer once a week by making either pizza, soup or a casserole with everything that's leftover. If food stays in the fridge over 7 days, it's never getting eaten. ie: one week's cleanup can use up 1/2 lb of ground beef, leftover green beans, leftover 1/2 tomato, leftover corn, and leftover spaghetti sauce. Add onion, garlic, beef bouillon and a can of mixed veggies and have a really yummy soup. Another week's leftover chicken and corn on the cob can result in chicken corn chowder.

To prevent your refrigerator from looking crowded, store small amounts of leftovers in paper cups. They can be discarded after use - also eliminates dishwashing.

Use your freezer to save leftovers. Freeze bits of pimiento, water chestnuts, crumbled bacon, bread crumbs, croutons, grated cheese, grated lemon, orange or lime peel. Use on casseroles or for salad toppings.


BEER

• Flat beer is good for cooking cheaper cuts of meat. It tenderizes the meat as it cooks.

 
BONES

• Don't throwaway steak, roast or chicken bones. Wrap and freeze them until needed for soup stock.
• Ham Bone - use to flavor ham soup.

• Use leftover breads for stuffing/dressing.
• Dry and make bread crumbs to use in coatings, meatloaves, meatballs, buttered for casserole toppings etc.
• Breadcrumb cookies.  
• Fastest way to freshen bread or rolls: Sprinkle slightly stale bread with a few drops of water, wrap snugly in aluminum foil and place in hot oven (450 degrees) for five to 10 minutes or until thoroughly heated.

BISCUITS

• Make into sandwiches, especially good as bacon sandwiches.
• Canned biscuits: Separate and grease them, and then pop them into your waffle iron. Set the iron on 300 deg F. If you like thin, crisp biscuits you are really in for a treat. Be sure to keep a close watch on them because they cook quickly.
• Preheat a cake pan with a little margarine in it. Then dip the canned biscuits in the melted margarine as you place them in the pan. Let them sit for a few minutes before baking in a slower than recommended oven 25 - 50 deg cooler. Remove when brown and enjoy light-as-a-feather biscuits.
• For quick and easy donuts, use the cap from the cooking oil bottle to make holes in the center of each biscuit from a tube of prepared biscuits. Fry as you would homemade donuts, drain, cool, and roll in sugar or frost. Drop three centers into each greased section of a muffin pan and you can have cloverleaf rolls as well as doughnuts.
• Crumble leftover biscuits and freeze for use later as a quick cobbler topping, or add to stuffings.
• Biscuits make the best bread crumbs. They don't need to be stale, they crumble perfectly, so you have nice evenly sized bread crumbs in a flash.
• The best-tasting bread crumbs ever made are from leftover biscuits that have gotten hard as a rock. Put them in a blender to turn them into crumbs. They are wonderful on baked chicken, zucchini and in meatloaf.
• Use leftover biscuits for sandwich bread. They taste great with salami and Colby cheese, or tuna with mayo, or chicken.
• Make biscuits and sausage gravy. Brown and crumble some sausage. Make a white sauce (recipe on cornstarch box) and add the sausage, heat. Pour some over split biscuits and enjoy. 
• Put leftover biscuits on top of chicken stew, beef stew, etc. in the crockpot for the last 1/2 hour of cooking. They get moist and soft and soak up the gravy. 
• Make your own egg mcmuffins with them, specially good as a "breakfast for supper" meal. 
• If you make biscuits or know you'll have leftovers, cook up a package of sausage. Fix sausage and cheese biscuits and wrap them in clear wrap individually. All you have to do is pop one in the microwave for about 30 seconds. They will last about 6 - 7 days in the fridge, if you don't eat them first. 
• Slice leftover biscuits in half, put a small pat of butter on each cut half, put them in the toaster oven or under the broiler, toast until brown at the edges, and enjoy! 
• Save them in the freezer, along with any other stale bread (cornbread, too, if you make it). When the stash gets built up make dressing. Just crumble all the bread, saute some onion and celery, both chopped pretty fine, stir into the bread mix along with sage, salt and pepper, to your liking. Moisten this mixture with chicken broth until it is quite moist then beat a couple of eggs until the whites and yolks are well mixed and stir them into the bread mixture. Put into a greased casserole and bake, 350 deg about 45 minutes until pretty much browned on top. This goes well with most meats, but is especially good with baked chicken. 
• Freeze the biscuits for later use. When you are making meat loaf, take and soak them in a little milk and add to the loaf. 
• When leftover: make into sandwiches using bacon, cheese, sliced tomato or onion as fillings and broil; or heat and use for individual shortcakes for creamed meat, fish or eggs, or for fruit shortcake.

BREAD

• Cut into tiny cubes. Brush with melted butter and toast them in the oven for later use as croutons.
  
• Cube the bread and bake at 300 deg till dry, 20 - 25 minutes, stirring once. Toss with 2 tbsp of melted butter, 1/2 tsp paprika and 1/2 tsp onion salt until thoroughly coated. Garlic salt, garlic powder, parmesan cheese and/or other herbs can be added if desired.
• Sprinkle onto casseroles.
• Or toast the bread and break into small cubes, whir at low speed in the blender and make breadcrumbs.
• Freeze it - and take it out when you need to make bread stuffing.
• To make buttered breadcrumbs: melt butter in a small saucepan, stir in crumbs and brown lightly; add 1 tbsp melted butter to 3/4 cp soft crumbs or 1/4 cp fine dry crumbs - toss to combine. This tastes better on top of casserole dishes than dry crumbs dotted with butter, however, buttered crumbs will not keep fresh more than a couple days unless stored in refrigerator the same as butter.
• To make fine, dry crumbs, oven-toast bread at 300 degrees until crisp and dry. Crush with a rolling pin. Or, add to blender container a little at a tie; cover and blend till finely crushed. Each slice makes about 1/4 cp fine dry crumbs.
• Remove crusts from day-old bread. Cut bread in 1" x 2" rectangles. Brush melted butter on all sides. Roll in a mixture of sugar and cinnamon. Place under broiler and broil on both sides until brown. Serve hot with jelly, jam or marmalade.
• Stuffing - just cube up the bread ends and use in a recipe that calls for bread cubes. You can do this with bread ends and cornbread that has gone dry . Works great in stuffing when you add chicken stock and chopped celery & onion that you have sauteed in butter, adding some poultry seasoning and parsley flakes.
• Croutons, just take your bread ends, butter them, sprinkle with garlic salt or garlic powder and either saute them or bake them until desired crispness.
• Bread pudding.
• French toast.
• Meatloaf extender
• Use in stuffing.
• Freeze leftover breads and rolls to use for homemade croutons, crumbs or stuffing at a later date.
• Save them in the freezer, along with any other stale bread (cornbread, too, if you make it). When the stash gets built up make dressing. Just crumble all the bread, saute some onion and celery, both chopped pretty fine, stir into the bread mix along with sage, salt and pepper, to your liking. Moisten this mixture with chicken broth until it is quite moist then beat a couple of eggs until the whites and yolks are well mixed and stir them into the bread mixture. Put into a greased casserole and bake, 350 deg about 45 minutes until pretty much browned on top. This goes well with most meats, but is especially good with baked chicken.
• Bread pudding. 3 cps soft bread crumbs, 2 cps milk, scalded with 1/4 cp butter; 1/2 cp sugar; 2 eggs, slightly beaten; 1 tsp cinnamon or nutmeg. Place bread crumbs in a 1 1/2 qt baking dish. Stir remaining ingredients together and pour over bread crumbs, mixing well. Place baking dish in pan of hot water (water should be about 1" deep) and bake in preheated 350 degree oven for 40 - 45 minutes. Test for doneness by inserting a knife 1 inch from edge - it should come out clean. Delicious warm!
• Cube and add to StoveTop Stuffing.
• Cube and brown in butter with some parsley to make croutons.
• Croutons: cut the bread into cubes. Toss with melted butter, seasoned salt, parmesan cheese, and whatever other seasonings you like. Bake in a 300 deg. Oven till the cubes are golden brown.Use the croutons to top salads or casseroles or even as a snack.
• Turn leftover bread into tasty garnishes for your soups and salads. Saute diced stale bread (or the ends of bread) until crisp in oil which has been flavored with garlic or onion. Drain the bread cubes on brown paper and store in a tightly covered jar to retain freshness.
• Dry bread - especially left-over toast - can be turned into toasted crumbs by breaking slices into small cubes and whirring at low speed in the blender.
• Reheating bread: Wrap bread or rolls in foil and reheat it in a preheated 375 degree oven for about 20 minutes. Or for rolls, put 1/4 cp of water in a skillet; place a rack in the skillet and put rolls on the rack. Cover the skillet and heat over low heat for 8 - 10 minutes.

BREAD DOUGH

• Italian-style breadsticks can be made from any bread dough. After the dough has risen, pull off pieces about the size of walnuts and roll them into pencil¬thin ropes. Put them on lightly greased cookie sheets, pressing the ends down firmly. Brush with milk or beaten egg yolk and sprinkle with poppy or sesame seeds (and salt if you like). Bake in a hot oven until crisp.

BREADCRUMBS

• If you have breadcrumbs and eggs left over from breading something, make use of them. Pour the egg into the bread crumbs and shape into little balls. Fry in oil until brown. No more waste, and these little fried goodies taste yummy.

CORNBREAD

• Stuffing - just cube up the bread ends and use in a recipe that calls for bread cubes. You can do this with bread ends and cornbread that has gone dry . Works great in stuffing when you add chicken stock and chopped celery & onion that you have sauteed in butter, adding some poultry seasoning and parsley flakes.
• Save them in the freezer, along with any other stale bread (cornbread, too, if you make it). When the stash gets built up make dressing. Just crumble all the bread, saute some onion and celery, both chopped pretty fine, stir into the bread mix along with sage, salt and pepper, to your liking. Moisten this mixture with chicken broth until it is quite moist then beat a couple of eggs until the whites and yolks are well mixed and stir them into the bread mixture. Put into a greased casserole and bake, 350 deg about 45 minutes until pretty much browned on top. This goes well with most meats, but is especially good with baked chicken.

DOUGHNUT DOUGH

• When cutting out raised doughnuts, drop three centers into each greased section of a muffin pan. You can have cloverleaf rolls as well as doughnuts.

DOUGHNUTS

• Stale doughnuts become breakfast treats when you split them, then dip them in French toast batter and brown them in butter.
• Or split in halves, spread with butter, sugar and cinnamon and broil until bubbly.
• Or split leftover doughnuts, top with fruit and sprinkle with coconut or top with whipped cream.

FRENCH TOAST

• Whenever you have leftover pancakes, French Toast or waffles, pop them into a sealed bag in your freezer. When you have enough assorted breakfast leftovers to make a meal, each person can have a variety of different items. To reheat, toast in the toaster on the Pastry setting.

FROZEN DOUGH

• You can use frozen dough to make flaky crusts. Thaw, cut into desired shapes, put In filling, brush with butter, bake 10 -15 minutes at 375 deg. Filling can be meat, seafood or cooked veggies.

HOT DOG ROLLS

• Slice leftover hot dog buns into sticks, butter them, sprinkle with garlic powder and parmesan cheese, (or another combination of spices), then toast them.

MUFFINS

• Hollow out leftover muffins, heat and filled with a creamed mixture of any kind. Great luncheon dish.
• You can cut the muffins in half, frost them and make miniature layer cakes.
• To reheat; wrap them rather loosely in foil and heat for 5 minutes at 450 deg. F.
• To reheat muffins that have hardened, set a pan of boiling water in the heated oven before you put in the muffins. They'll become nicely softened.

PANCAKE BATTER

• Dip bread slices in leftover pancake batter, then saute as you would French toast. Marvelous with cinnamon and sugar, jam, preserves, or syrup.
• You can mash bananas into pancake batter to make banana fritters.
• Leftover pancake batter makes good fried onion rings. Separate and let soak in batter for 15 minutes. Fry in hot oil.

PANCAKES

• Spread each pancake with jam or jelly, roll it up, fasten with a toothpick, and dip it in or sprinkle with confectioners sugar. Then stack them on a place in the frig.
• Whenever you have leftover pancakes, French toast, or waffles, pop them into a sealed bag in your freezer. When you have enough assorted breakfast leftovers to make a meal, each person can have a variety of different items. To reheat, toast in the toaster on the Pastry setting.
• Pancakes are another item of food that can be stored in the freezer packed with a sheet of greaseproof paper between each pancake and then popped into a plastic bag and sealed.
• Dip bread slices in leftover pancake batter, then saute as you would French toast. Marvelous with cinnamon and sugar, jam, preserves, or syrup.
• Leftover batter can be refrigerated, covered, and used the next day; stir the batter well before using it.

ROLLS
 

• Reheat crusty kinds of bread rolls by dipping them very briefly in a bowl of hot water and toss them into a 350 degree F oven until they are as hot as you'd like. For softer breads, wrap them rather loosely in foil and heat for 5 minutes at 450 deg. F
• You can reheat cold rolls by plunging them quickly into cold water, then heating them to crispness in a hot oven. Serve immediately. They're as good as new. (You can't do this more than once - they'll get hard).
• To reheat yeast rolls, place in a brown paper bag; sprinkle bag with water (a clothes sprinkler works well) and fold the opening closed. Warm the rolls in a 325 degree oven about 10 minutes or till heated through. You also can wrap and heat the rolls in foil. Sprinkle rolls with water before wrapping.
• One way to freshen stale rolls is to seal them in a brown paper bag, sprinkle the outside with water, then heat 10 - 15 minutes in a 350 F oven.

STUFFING

• Slice, fry and cover with moist scrambled eggs. Good for breakfast or luncheon.
• Leftover stuffing can also play a role in the pot pie, adding rich flavor and thickening. Use can use it as a bottom crust or spread it on top of the bottom crust before adding the filling.
• To 1 1/2 cups leftover stuffing, add 2 eggs, 1/4 cp milk and 1/2 cp flour to form a dough. Form it into patties and fry them in a bit of oil. They're good topped with hot gravy.
• Use stuffing to season your favorite meat loaf recipe.
• Dice mushroom stems and mix with stuffing, then fill caps and bake until hot.
• Use in stuffed tomatoes, peppers or onions.
• Cooked stuffing needs to be refrigerated for later serving. Also be sure to remove any leftover stuffing from the bird before refrigerating it.
• Refrigerate meat and stuffing separately. Use leftovers within 2 - 3 days.

 
SWEET ROLLS

• To reheat breakfast buns (especially cinnamon buns, which are usually quick to harden), put a pan of hot water in the oven while they heat This will soften them up.

 
TEA BREAD

• Cut leftover quick bread into strips, dip them into thinned frosting and then roll them in nuts or coconut.

TORTILLAS

• Tortilla Dumplings: Slice a stack of flour tortillas into 1" strips and add to a simmering stew ten minutes before stew is done.
• To heat leftover tortillas, grease a skillet lightly with oil and place over medium heat. Dip tortillas in water and quickly steam-saute them on both sides.

WAFFLE BATTER

• Dip bread slices into leftover waffle batter, saute as you would French toast. Marvelous with cinnamon and sugar, jam, preserves or syrup.
• Leftover batter can be refrigerated, covered, and used the next day; stir the batter well before using it
• If you find you've mixed more batter than you need, make the waffles, let them cool, then wrap and freeze them. You can take them out and put them in the toaster without thawing when you want them.

 
WAFFLES

• Freeze the extra waffles. You can take them out and put them in the toaster without thawing whenever you want them.
• Whenever you have leftover pancakes, French Toast or waffles, pop them into a sealed bag in your freezer. When you have enough assorted breakfast leftovers to make a meal, each person can have a variety of different items. To reheat, toast in the toaster on the Pastry setting.

YORKSHIRE PUDDING BATTER
 

• If you are making Yorkshire puddings and have some batter left over, quickly make a few pancakes.

• Cut in squares and serve with hot pudding sauce poured over top.
• Crumble coarse into small dishes, slice some bananas over it, then top with freshly made and hot custard sauce. Chill before serving.
• Cut into thick slices, toast and spread with jam.
• Cut into thick slices, toast and serve with fruit, ice cream, whipped cream.
• Stale angel food cake can be turned into delicious cookies. Shape half-inch slices with cookie cutter, toast the "cookies" and frost with glaze or icing.
• If sponge cake becomes dry; toast and serve for tea or toast and serve as a base for fruit shortcake.
• Slice angel food cake, dip in mixture of evaporated milk and sweetened condensed milk and then roll in coconut and bake until toasted.
• Combine chocolate or angel food cake (or both), whipped cream, chopped nuts meats, miniature marshmallows and chopped candied fruits. Scoop into sherbet glasses and chill for at least 3 hours.
• Use angel food cake instead of bread for bread pudding.
• To reheat a broiled cake: Just cover with aluminum foil and heat in 350 degree oven about 10 minutes.
• To freshen stale cakes dip in cold milk for a second, then re-bake on greased pan in moderate oven; or cut cake in finger-lengths, roll in undiluted evaporated milk and then in shredded coconut, and toast in moderate oven; or cut in squares and serve with hot pudding sauce poured over.
• To use up leftover cake crumble coarsely into small dishes, slice some bananas over it, then mask with freshly made and hot custard sauce, chill before serving; or cut in thick slices, toast and spread with jam.
• Use leftover unfrosted cake in:  
  • Refrigerator cake (cake strips layered with pudding or whipped cream and chilled)
  • Toasted cake slices, served with fruit or ice cream. Brown Betty

FRUITCAKE

• If you have a holiday fruit cake that is beginning to show its age, pierce holes in the bottom of the cake and drop frozen orange juice into the holes. The frozen juice will trickle into the cake as the juice melts, instead of running off the glazed top, and will add moisture and a delightful flavor. Turn the cake right side up after the liquid has been absorbed.

GINGERBREAD

• Split and spread with cream cheese moistened with a little cream; or a cream cheese and nut mixture.

SHORTCAKE

• For quick and easy shortcake baking, pour the dough into your waffle iron. Extra crustiness gives the shortcake a delicious new taste and makes it unusually pretty.

• Use to decorate pies, cakes, cupcakes. Place around edges as a border.

CHOCOLATE

• Add a little melted chocolate to the batter of a molasses cookie to give a nice color and flavor.
• For a dark gingerbread, mix into the batter 1 tbsp of melted chocolate to each cup of warmed molasses called for.

CHOCOLATE BAR

• Decorate cakes, pies or cupcakes with chocolate curls: Slice across a bar of sweet milk chocolate with a vegetable parer. (If semisweet chocolate is used, curls may be smaller.) For the best results, the chocolate should be slightly warm. Let it stand in a warm place for about 15 minutes before slicing. To avoid breaking curls, lift with a wooden pick. Be sure your peeler is absolutely dry.
• Roll a log of refrigerator cookie dough in grated semi-sweet chocolate.

 
CHOCOLATE CHIPS

• Use to decorate pies, cakes, cupcakes, Place around edges as a border.

FUDGE

• If you're making fudge and the batch doesn't harden, refrigerate and crumble into pieces. Store in the freezer. Use the chilled pieces in cookie dough or browning as you would chocolate chunks or chips.

• Once a big box of cereal is opened and gets soggy, the contents can be made crisp again by putting them on a big cookie sheet and heating for a few minutes in the broiler or oven. Sure makes' em good.

COFFEE

• Cakes and coffee cakes.
• Use as part of the liquid for a gravy.
• Pour a cup of brewed coffee around a roast or turkey as you are putting it in the oven. Makes great dark gravy.
• If your chocolate cake calls for 1 cup of boiling water, replace it with brewed coffee ¬even flavored coffee tastes great.
• Redeye gravy.
• Iced coffee - good for refreshing summer drink. Freeze leftover coffee in ice cube trays, then transfer the frozen coffee cubes to plastic freezer bags. These work well for iced coffee, and won't dilute the drink when he cubes melt.
• Steamed pudding.
• Use leftover coffee as flavoring in gelatin or frozen desserts; just use coffee instead of water in a gelatin recipe.
• Or as part of the liquid for lamb gravy.
• Cold coffee can be part of liquid in baked goods, custards, gelatins or whips too.

COOKIE DOUGH

• Almost any cookie dough makes a dandy pie pastry, especially for open-faced tarts, etc. Knead the dough a little, roll it out, and fit it into a pan just as you would pastry dough.

COOKIES

• Use leftover cookies for ice cream sandwiches or toasted with sweet topping for dessert
• Hard dry cookie crumbs are delicious when mixed into a regular dough. They give the cookies a crunchy texture, rather like ground nuts.
• Freeze the broken pieces and crumbs of homemade and store-purchased cookies in a plastic bag. When enough have accumulated, crush them and mix with butter for a crumb pie crust. It doesn't matter if they are different kinds of cookies - all blend together and make a delightful crust.
• Brown Betty
• You can use stale macaroons as a delicious flavoring for icings or as dessert toppings. Break them up, spread in a pan and toast gently for about an hour in a VERY low oven about 200 degrees. When they're thoroughly dry and toast-colored, take them out and let cool. Put them in a blender a little at a time or through a grinder. Store the crumbs in a tightly capped jar - they'll be good for at least a couple of months.
• Refrigerator cake (cookies layered with pudding or whipped cream and chilled) toasted with sweet topping, for dessert

CUSTARD

• For a custard that won't thicken properly; Pour the custard into a bowl, and put it in the freezer. Take it out after an hour or so and beat it. Return to the freezer. After a couple of hours, remove from freezer and beat it again. You will have a pretty decent ice cream custard for your dessert.
• You can also use an undercooked custard or a custard that won't thicken properly as a custard sauce to pour over cake, pudding or ice cream.

DIPS

• With an onion or garlic dip, add just a little milk and mayonnaise to make it thin enough to pour over a tossed salad. It makes a very tasty and unusual dressing.
• Use leftover onion soup dip as a topping for baked potatoes.

EGGS
 

• When you have some leftover bread crumbs and eggs after breading something, make use of them. Pour the egg into the bread crumbs and shape into little balls. Fry in oil until brown. No more waste, and these little fried goodies taste yummy.
• If you've overfried an egg, just mince it up, add a little mayonnaise, minced onion, dab of must, salt and pepper, and you've got egg salad for a sandwich.
• For a cute boiled egg: use hard cooked eggs with end sliced to make it stand, then top with a small tomato with a bit scooped out, enough to fit over egg like a mushroom.
• Deviled eggs, chefs salad with ham and cheese.
• Freeze any surplus eggs you may have left over. This is done by whisking two eggs gently together in a small bowl using a fork, with 1 level teaspoon of sugar. Store in small plastic containers and freeze. These eggs can be used in cakes, omelettes, scrambled egg dishes, pancakes, etc.

EGG SHELLS

• Leftover eggshells: Dry them in the oven and pulverize in the blender to make bonemeal, which is a good plant fertilizer.
• To save shells whole for decorative purposes: punch small end with sturdy needle; fit egg, punctured side down, in mouth of milk bottle; egg will drip out and leave shell intact

EGG YOLKS

• Use leftover yolks in scrambled eggs, omelets, French toast, custards, cakes, cookies, or as glaze for bread or rolls.
• You can substitute 2 egg yolks for 1 whole egg in a cake recipe. Add a little extra milk or other liquid.
• To leftover scrambled eggs add chopped green onion, sweet pickle (chopped) and some finely chopped celery .... Add Miracle Whip to moisten and have egg salad sandwiches for lunch.
• Use leftover scrambled eggs to make breakfast burritos. Add the eggs, grated cheese, salsa, and any leftover veggies (including hash browns or beans) to a large flour tortilla. Roll tightly and wrap in plastic wrap and freeze. These make great "on the run" breakfasts as they only take a minute in the microwave.
• Salad.
  
• Sandwiches
• To use leftover egg yolks, poach yolks until firm, cool completely and press through a sieve. Use as a garnish in salads and soups.
• May be made into custard, using 2 yolks to 1 cup milk instead of 1 whole egg; or scrambled; or hard-cooked for garnish; or put in soups or sauces.
• Use leftover yolks in:
  
  • baked custard cakes
  • cookies
  • homemade noodles
    
  • mock hollandaise sauce
    
  • scrambled eggs

EGG WHITES

• Use leftover egg whites in angel food cakes, meringues.
• Cover cooked chicken with well beaten meringue ( egg white) into which you've whipped a couple of tsp of sour cream and any herbs you like. Then dust lightly with grated cheese and paprika, and pop into the oven or under the broiler until lightly brown.
• Whip an egg white lightly, then brush it over the cookies and dust with sugar before baking. This gives a sweet, shiny crust to the cookies.
• Substitute 2 egg whites for 1 whole egg in a cookie recipe. You'll get different, but good cookies.
• Macaroons: these are variants of baked meringues with ground nuts and a little flour and flavorings added.
• Souffles
• Just a few whites left over? Make meringues by beating whites until foamy. Gradually add 2 - 3 tbsp of sugar for each egg white, beating to stiff peaks. Flavor with a dash of vanilla. Drop by spoonfuls on a cookie sheet lined with waxed paper and bake the rounds in a 250 degree oven for several hours or until they are very dry. Top them with sweetened fruit and whipped cream. Or drop spoonfuls of meringue into simmering water and poach about 5 minutes, then use them to top puddings or fruits.

FROSTING

• Use up leftover frosting by making a frosting and cracker sandwich, great for a snack.
• Leftover icing: may be put into fudge pan, or made into sauce for puddings.

• Gelatin desserts Cobblers
• Fruit bread Muffins
• Jam
• Freezer Pops
• Save (in refrigerator or freezer) and put on cereal, in smoothies, yogurt, pies, pancakes, or muffins.
• Use leftover cooked fruits in: fruit cups
• fruit sauces
• gelatin desserts prune cake
• quick breads
• salads
• shortcake
• upside down cake yeast breads
• Use leftover fruit in:
  • fruit cup
  • fruit sauces
    
  • jellied fruit
  • quick breads
    
  • shortcake
    
  • upside-down cake
    
  • yeast breads

APPLES

• Baked apples: Remove a horizontal slice of peel from around the middle to prevent apples from shrinking during baking. Put in muffin tin so they will not lose their shape or flavor during baking. Sprinkle apple dumplings with lemon juice and start in hot oven for 10 minutes; reduce heat to moderate, bake 25 minutes longer; baste with vanilla-flavored syrup. For a treat, pour a little port wine over baked apples, just before you take them from the oven. Just as you remove hot baked apples from the oven; top with honey. The honey will be absorbed fully by the apple and won't burn during baking.
• Make applesauce cake and use grated, raw apples, instead of cooked applesauce, thus eliminating liquid and giving better apple flavor.

BANANAS

• Baked Bananas: Peel them, put them in a baking dish and brush with lime juice. Pour a little white wine mixed with honey over them. Dot with butter or margarine and bake at 400 deg F for 30 minutes until they're lightly browned. Baste them now and then.
• Roll in sugar and cinnamon mixture, wrap in thinly-rolled pastry and bake in greased baking pan in hot oven; serve with lemon pudding sauce.
• You can make a pleasing and quick banana cake icing out of mashed bananas. Add a little soft butter, lemon juice, cream and some confectioners sugar to the mashed banana and mix well.
• To make a banana layer cake, add an extra egg to the regular white cake batter and l 1/2 cps of very ripe mashed bananas. Also add 1h tsp of baking soda to the dry ingredients.
• You can mash bananas into pancake batter to make banana fritters.

BERRIES

• Use your emergency vanilla pudding and make a berry cream pie. Either use the berries and the pudding in layers or mix them together. Top with meringue.
• Make fruit sauce. Clean the berries well, eliminate any fuzzy ones. Mash the rest with sugar to taste (start out with about 1 tbsp per cup of berries), and serve with ice cream or shortcake or cream or all three.
• Freeze washed and drained berries in a flat serving dish, then at serving time remove from freezer and pour cream over them. The cream will freeze slightly to the berries. The combination is wonderful. (Use slightly sweetened Devonshire cream - heaven!)

COCONUT

• Don't throwaway shredded coconut if it begins to dry out. Toast it by spreading it on a cookie sheet, and heat in a moderate oven. Shake the pan occasionally so the coconut browns evenly. Use as dessert topping on cookies and sprinkled over a cake icing, or on ice cream.
• Use as a garnish for pies, cakes, cupcakes. Arrange around the edge as a border.
• To toast coconut: preheat oven to 350 degrees F. Spread the shredded coconut evenly in a shallow pan. Bake the coconut until it is delicately browned 20 - 30 minutes. Stirring occasionally to toast it evenly. Keep it stored in a tightly covered jar.
• Make spicy coconut: Blend 1/2 tsp cinnamon with 1/2 tsp water. Add coconut and stir until coconut is completely coated with spice mixture. Perfect for spice layer cake or cupcakes.
• Roll a log of refrigerator cookies in flaked coconut.
• To fresh dried coconut: soak for a few minutes in sweet milk When ready to use, press out the milk.

 
COOKED FRUIT

• Use leftover cooked fruits in fruit sauces, gelatin desserts, quick breads, shortcake, upside down cake, yeast breads.

GRAPEFRUIT RIND

• Do not discard rinds of grapefruit. Grate them and place in a tightly covered glass jar and store in the refrigerator. Makes excellent flavoring for cake, frosting and such.

GRAPES

• Frosted grapes: Dip small clusters of grapes into beaten egg white, shake off the excess, and dip in granulated sugar. Place on wax paper, allow 15 - 20 minutes for sugar to dry and "frost" the grapes. These look festive as part of a fruit dish or meat.
• Crystallizing grapes: Select a pound of perfect grapes, wash, dry and cut into small bunches. Boil cup water and 1 cp sugar for 5 minutes. Dip bunches into syrup one at a time, letting excess run off. Sprinkle at once with granulated sugar, place on cookie sheet and put in refrigerator to harden. Use as garnish or serve with crackers and cheese for dessert.
• Grapes are delicious when served slightly frozen. Put a bunch of seedless grapes in the freezer for about 4 min., then serve.

 
LEMON RINDS

• Save lemon rinds. Store in freezer, and grate as needed for pies, cakes, breads and cookies. Or the rinds can be candied for holiday uses.
• Either freeze or dry the shredded peel on a cookie tray or grind it to a powder in a blender.
• Grate lemon rind and place in tightly covered glass jar and store in the frig.
• Toss dried lemon rinds into your fireplace for a spicy aroma.
• After the juice has been squeezed out of a lemon half, place the peel in your frig. It will absorb odors and add a fresh fragrance of its own.
• Do not discard rinds of lemons. Grate them and place in a tightly covered glass jar and store in the refrigerator. Makes excellent flavoring for cake, frosting and such. And you can sprinkle grated lemon rind over fish.

LEMONS

• Another way to save money and food is put leftover lemons cut into small pieces in a jug, cover with ample hot water. When cold store the jar in the fridge. This way you'll always have a refreshing cold drink at hand.

LIME RINDS

• Same as Lemon Rinds.
• Do not discard rinds of limes. Grate them and place in a tightly covered glass jar and store in the refrigerator. Makes excellent flavoring for cake, frosting and such.

ORANGE RINDS

• Save orange rinds. Store in freezer and grate as needed for pies, cakes, breads and cookies. Or the rinds can be candied for holiday uses.
• Either freeze or dry the shredded peel on a cookie tray or grind it to a powder in a blender.
• Same uses as for lemon rinds.
• Do not discard rinds of oranges. Grate them and place in a tightly covered glass jar and store in the refrigerator. makes excellent flavoring for cake, frosting and such. And you can sprinkle the orange rind over chicken.
• Instead of throwing away orange skins, cut into strips and freeze them. The strips are very handy for flavoring all kinds of desserts.
• Toss dried orange rinds into your fireplace for a spicy aroma.

ORANGES

• Make candy oranges: Boil 1 cup sugar and 1/4 cp water to hard-ball state; dip orange sections in syrup; drain on rack. They should look transparent and slightly sugary.
• Carmelizing oranges: Throw some orange sections into a pan with a bit of sugar and hot oil or butter to carmelize the orange pieces a little. They send up a lovely aroma. Use them to garnish a dish.

PEACHES

• Leftover canned peaches: add sugar, lemon juice and a little brandy and bake for desert (great with vanilla ice cream).
• Leftover canned peaches: add sugar, lemon juice and a little brandy and bake for dessert; or serve on top of a plain pudding; or press into a gelatin dessert when almost set.

• Freeze in ice cube trays, the next time you make lemonade or fruit punch add these frozen ice cubes, and the drink won't become weakened as with ordinary ice cubes.
• Syrup drained from canned fruits can be mixed with a bit of milk and made into creamy freezer pops for a refreshing hot-weather treat. The leftover fruit syrup can also be frozen into cubes and used in cold summertime drinks.
• Or freeze in ice cube trays and enjoy as homemade popsicle.
• Collect leftover juices and syrups from several kinds of canned fruits and freeze the mixture in an ice cube tray. The next time you make lemonade or fruit punch add these frozen ice cubes, and the drink won't become weakened as with ordinary ice cubes which has been made with water.  
• Fruit juices can be substituted for milk in many cake batters. If the juice is slightly acid, add 1/2 tsp of baking soda to the dry ingredients.
• Open-faced fruit pies or tarts look nice (and the fruits won't dry out) if you pour a fruit glaze over the top. Boil fruit juice until it's thick and jelly-like, then spoon this over the pie after it's baked.
• Don't waste the leftover juice from a can of tinned fruit. This can be used if you are making a jelly. Substitute it for part of the water you would normally use.

APPLE JUICE

• Substitute water with apple juice when preparing a box of stuffing mix.

CIDER

• From 1909 Almanac: Mix pancakes with sweet cider, diluted about 1/2 with water. The flavor of the cider is not perceptible, but it makes the cakes light and feathery.
• Make spice cake and substitute cider for other liquid in making simple, spicy loaf cakes.

MARASCHINO CHERRY JUICE

• After the cherries are eaten, save the juice and put it in whipped cream topping.
• Here's a tasty use for the juice left over in the maraschino cherry jar. Add to it finely cut slivers of pineapple, pears, canned peaches, or other canned fruit you happen to have on hand. Add a little shredded coconut to the mixture and serve it over plain cake or as an ice-cream sundae topping.

ORANGE JUICE

• Use orange juice instead of water to make sponge cake more flavorful.

GRAVY AND SAUCE

• Use in casserole
• When I make pot roast I always use an onion soup mix for the base. After everything is gone but the juice I save it and make vegetable soup with it. 
• A croquette mixture should consist of about 2 cps of finely diced solids to 1 cup of thick cream sauces, formed into cakes, balls or cones, coated and deep¬fat fried. The softer the mixture, the more delicate the croquette. Make your croquette mixture well ahead of time so you can chill it thoroughly. Croquettes are much easier to handle when they're cold. They also hold together better while being cooked. Dust your hands with flour when you form croquettes and they won't stick to your hands. If your croquettes are very creamy, dip them twice in beaten egg and crumbs, allowing them to dry after each dipping. This will seal the soft insides. Don't forget to chill them well after this. You can mash canned or baked beans, season them and make them into delicious croquettes. (Dip them in egg and crumbs, then deep-fat fry.)
• On top of hot meat sandwiches.
• Soups, stews, baked beans.
• Meat Pies - add all your chopped leftover meats, veggies, whatever; and make an oxo based gravy. Throw in leftover soup to the gravy as well. It cleans up your fridge nicely.
• Keep a tub/Tupperware container of leftovers in the freezer. Save vegetables and meats and gravy and anything else appropriate for a pot pie. When the tub is full, thaw it out and mix with a can of condensed cream of mushroom or cream of celery soup. Don't dilute the soup. Put it into a homemade or store-bought pie shell, add the top of the pie shell and cut slits or poke holes to let the steam escape. Bake at 375 until the shell is done and contents bubbly (about 40 minutes, depending on oven and pie pans). Some bake at 400 deg for 25 minutes.

CHIPPED BEEF GRAVY

• Scoop out baked potato halves, half fill with thick creamed chipped beef gravy, then top with potato pulp, which has been mashed and seasoned. Return to the oven for a few minutes. If desired, top with shredded cheese.

CRANBERRY SAUCE

• Add some to baked beans, tomato sauce for lasagna, or chili.
• Use leftover cranberry sauce to fill apples before baking them. The blend of flavors is delicious.
• Heat cranberry sauce with a little orange juice and sugar, then spoon over vanilla ice cream; or over poultry or pork.
• Mix cranberry sauce into your favorite gelatin and refrigerate until set.

HONEY

• If honey crystallizes, stand the jar (at room temperature) in a pan of warm-to-hot water until it liquefies.

JAM, JELLY and PRESERVES

• If you like berry syrup for your waffles or pancakes, warm up some jam or jelly.
• Add several tbsp of your favorite jam or preserves to one cup of light corn syrup. Heat and serve as pancake or waffle topping.
• Add pizzazz to plain coffee cakes, English muffins or bagels by spreading on your favorite preserves and broiling until the topping bubbles.

 
JELLO POWDER

• Add cherry (or any fruit flavor) Jello powder to the eggs and milk of a white cake mix. It makes the mix go further and adds a wonderful homemade flavor.
• Make a party angel food cake, pour a layer of cake batter into the pan, then add a sprinkling of colored gelatin, more cake batter and another sprinkling, and so on until you have all the color you want.

MAYONNAISE

• Substitute mayonnaise as a shortening or oil - it blends easily, adds moistness and contributes toward a tender texture.
• To make delicious hamburgers, mix leftover salad dressing into the meat

MEAT

• Soup
• Stew
  
• Salad
  
• Casseroles
  
• Hash
• Meat patties
  
• Meat pies
• Quiche
  
• Enchiladas
  
• Burritos
  
• Stir Fry
  
• Sandwiches
  
• Stuffing
• Pot Pies
• Stuffed vegetables Shepherd's Pie
• Wet a paper towel and place it over the top of leftover meats and put in the refrigerator. No hard dry edge (or top) on the meat when you slice it cold for the next meal.
• To keep rare meat rare during reheating: line a baking pan with limp greens, layer leftover meat slices on top, then cover with more greens. Warm about 10 minutes in a very slow (200 degree) oven.
• Leftover meats shouldn't be cooked twice because they toughen and dry out. To serve them with a sauce, heat the sauce first, then warm the meat in the sauce until it's the right temperature to bring to the table.
• To keep rare meat rare during reheating: line a baking pan with limp greens, layer leftover meat slices on top, then cover with more greens. Warm about 10 minutes in a very slow (200 degree) oven.
• A croquette mixture should consist of about 2 cps of finely diced solids to 1 cup of thick cream sauces, formed into cakes, balls or cones, coated and deep¬fat fried. The softer the mixture, the more delicate the croquette. Make your croquette mixture well ahead of time so you can chill it thoroughly. Croquettes are much easier to handle when they're cold. They also hold together better while being cooked. Dust your hands with flour when you form croquettes and they won't stick to your hands. If your croquettes are very creamy, dip them twice in beaten egg and crumbs, allowing them to dry after each dipping. This will seal the soft insides. Don't forget to chill them well after this. You can mash canned or baked beans, season them and make them into delicious croquettes. (Dip them in egg and crumbs, then deep-fat fry.)
• Cooked, well-drained spaghetti can be pressed over the bottom and sides of a pie pan, and filled with any creamed chicken, meat or vegetable or with a cheese filling. Bake it. The pasta bakes into a nice crust.
• For a fast meal, saute 1/4 cup of chopped onion and green pepper. Stir in 1 cup of chopped leftover chicken, steak or pork and 1/2 cp salsa. Serve with sour cream and tortilla chips.
• You can make a remarkably good pate or spread for canapes with meat (and vegetable) leftovers. Put the leftovers in the blender with a little butter or oil, possibly some cream cheese or mayonnaise or sour cream - anything spreadable. Spice it up plenty. People will ask for the recipe.
• Any leftover chicken or meat, can be ground and mixed with dumpling batter to make the tastiest dumplings ever.
• Use meat leftovers for stuffing cabbage leaves, green peppers or tomatoes.
• Fastest Meat Pie: Place leftover stew or pieces of meat in a casserole. Add freshly cooked potatoes, onions and carrots which have been simmered together and leftover or canned gravy. Cover with mashed potatoes and bake in 300 degree oven for 1/2 hour.
• Leftover roast meat or poultry heated with undiluted canned cream soup and served over biscuits makes a quick and delicious gourmet dish for lunch.
• Use leftovers to make fried rice, cook rice add veg. meat and some stirfry sauce.
• Any kind of meat or poultry can be used. Dice leftover meat, add diced carrots, celery and chopped onion. Any vegetable can be used - cabbage, peas, turnips, etc. Add water to cover, simmer until veggies are tender. Thicken with flour if needed. Roll out either pie crust or biscuit crust into 5" squares. Put 2 tbsp filling in center of each square. Fold like an envelope  - bottom, sides and top. Seal edges. Bake in 350 deg oven til crust is brown and done.
• Quick Bar-b-que - place 2 cups (more or less) of cooked, chopped meat (any one or combination of turkey, chicken, beef, pork or hamburger) in Teflon frying pan. Mix together 1 cup ketchup, 1 tsp mustard, 1 heaping tsp of sugar or honey, several dashes of garlic powder in small bowl. Pour over meat in pan and stir. Cook until thoroughly heated. This could be served like a sloppy joe in hamburger buns, or just by itself along side of mashed potatoes and a veggie.
• Chopped or ground cooked meat in a barbecue sauce, while popular on a bun, is even better spooned over corn bread fresh from the oven. Sliced pimiento stuffed olives add a colorful touch.
• Meat or Poultry-Bean Tacos with avocado salsa and sour cream.
• Meat Pie: 1 1/2 cups leftover meat, 1/2 cup hot water, 1 bouillon cube (the flavor of your leftover meat), 3 tbsp flour, 1 cup milk, 1 tbsp grated onion, 1/3 cp chopped pepper, salt and pepper to taste. Add bouillon cube and water until dissolved; add flour. Gradually add milk, stirring constantly until thickened. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour into pastry lined baking dish. Top with crust and bake in hot oven (425 degrees) for 25 minutes.
• Friday Night Meat Pie: In baking dish, mix cooked vegetables, leftover meat, heated vegetable stock to which corresponding bouillon cube has been added. Cover with drop biscuit dough and cook until biscuit is done.
• You can keep a huge jar in the freezer. In it put leftover veggies (fresh or cooked), the "juice" you drain off canned corn, leftover meat, etc. Almost anything except bread, actually. Then, when it's full, put it in a pot, add whatever else you think it needs, and make stew.
• Meat Pies - add all your chopped leftover meats, veggies, whatever; and make an oxo based gravy. Throw in leftover soup to the gravy as well. It cleans up your fridge nicely.
• To extend a little leftover meat into another meal, combine with cooked rice, macaroni or pasta, a can of creamed soup, half a can of milk or water, a sprinkling of garlic and/or onion powder and place in a greased casserole, sprinkle with shredded cheese and heat uncovered in a 350 F oven until hot and cheese is melted and lightly browned.
• Keep a tub/Tupperware container of leftovers in the freezer. Save vegetables and meats and gravy and anything else appropriate for a pot pie. When the tub is full, thaw it out and mix with a can of condensed cream of mushroom or cream of celery soup. Don't dilute the soup. Put it into a homemade or store-bought pie shell, add the top of the pie shell and cut slits or poke holes to let the steam escape. Bake at 375 until the shell is done and contents bubbly (about 40 minutes, depending on oven and pie pans). Some bake at 400 deg for 25 minutes.
• For a small amount of leftover meat, chop it fine and make Egg Foo Yung. Heat 2 tbsp of oil in a skillet Beat 3 eggs until thick and lemon-colored. Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in 1 cup bean sprouts, 1/2 cp chopped, cooked meat, 2 tbsp onion and 1 tbsp soy sauce. Pour * cup mixture at a time into small skillet With broad spatula, push cooked egg up over meat to form a patty. When patties are set, turn to brown other side. Serve hot with gravy or sauce.
• Use in quesadillas, and don't forget the dipping sauce of Ranch Dressing or Salsa.
• Fried rice dishes are perfect for leftover food. Saute onions in a frying pan, add leftover rice then chopped meat and any cooking vegetables.
• Orzo is rice-shaped pasta. It is great with leftover meat. 1 tbsp Olive oil, 2 cps Orzo, about 4 cups soup stock or/and water, 2 sprigs green onions, leftover meat. Whatever cooking vegetables you have on hand. Whatever spices you like. Don't forget salt and pepper. Fry up the Orzo on medium heat until they are brown. Add about half the stock or water, boil. Add more liquid, turn down heat. Keep cooking until the Orzo is tender. (You may need more liquid). Add sliced green onions. Add chopped or diced meat - any kind. Add diced cooking vegetables and spices. Serve hot.
• Overcooked steak or a leftover piece of roast are the fixings for a first rate pate. Cut the meat into small chunks and feed the pieces into the blender with some Worcestershire sauce, a little mayonnaise, any species you like, a bit of salt and pepper. Cover little bread squares or crackers with this to serve as canapes with drinks or as appetizers, or with soup. Or use as a sandwich spread.
• Leftover roast meat or poultry heated with undiluted canned cream soup and served over biscuits makes a quick and lucious gourmet dish for lunch.
• If you have leftover chuck roast or pot roast, try using it to make a tasty beef stew the next night.

BACON

• Crumble those extra pieces of cooked bacon and use as toppings for baked potatoes.
• Mix 1/3 cup of crumbled crisp-cooked bacon into a cornbread batter before you pour it into the baking pan.
• Crumble the cooked bacon and use on green salad for dinner.
• Save bacon and sausage pieces in a clear zip lock bag on the door of the freezer. These are used in making a breakfast casserole every two weeks. They are combined with the odd stale bread heels and biscuits (that are put in another zip lock bag in the freezer) to make the casserole.

BEEF

• To keep rare meat rare during reheating: line a baking pan with limp greens, layer leftover meat slices on top, then cover with more greens. Warm about 10 minutes in a very slow (200 degree) oven.
• Overcooked steak or a leftover piece of roast are the fixings for a first rate pate. Cut the meat into small chunks and feed the pieces into the blender with some Worcestershire sauce, a little mayonnaise, any spices you like, a bit of salt and pepper. Cover little bread squares or crackers with this, or use as sandwich paste.
• Use it to make a tasty beef stew.
• Use in chopped beef sandwich filling, quick meat pie, beef stew, shepherd's pie, skillet hash, casseroles, creamed foods, hash, patties, potpies.
• Second day steak: Slice a generous amount of onions. Saute in butter or margarine. Add leftover steak to skillet and cover with sauteed onions. Cover and cook over low heat until the meat is heated through.
• If roast beef was originally cooked in a mushroom and onion mix, just add 1 can of mushroom soup to leftover meat stock and cut up leftover meat into small pieces. Serve over cooked noodles for a delicious and different meal.

• Take leftover roast beef and grind it in a blender, add chopped onions, miracle whip til moist, and seasonings, great on sandwiches.
• Use 2 cups ground up roast, add 1 can beans, onions chopped fine, seasonings, 1 can tomato soup, mix well in casserole dish. Bake 350 for half hour, can also add hashed brown potatoes, and grate cheese on top.
• Use leftover veg and meat to make soup, use canned broth or flavor cubes, add veg and meat simmer, add noodles or macaroni until tender.
• For a new taste for rare leftover beef, slice meat and allow to reach room temperature. Pour hot gravy or beef stock over beef and serve on warm plates or over toast.
• If roast beef was originally cooked in a mushroom and onion mix, just add 1 can of mushroom soup to leftover meat stock and cut up leftover meat into small pieces. Serve over cooked noodles for a delicious and different meal.
• Combine undiluted cream of mushroom soup with leftover beef gravy and chopped leftover roast beef; spoon it into a greased baking dish. Top with frozen French fried onion rings. Cover and bake at 350 deg until heated through.
• Horsey Salad: Mix chunks of beef, cooked broccoli florets, and chopped tomatoes with mayonnaise and prepared horseradish sauce.

• Sizzling Fajitas: Saute strips of beef with onions, bell peppers, and fajita seasoning; serve with flour tortillas, cheese, tomatoes, lettuce, sour cream, and salsa on the side.
• French Dip Sandwich: Layer thinly sliced beef on a buttered, grilled roll and serve with beef broth or consomme on the side for dipping.
• Pizzazz Pizza: Top a prepared pizza shell with strips of beef, sauteed bell peppers, onions and blue cheese and bake until hot.
• Cheese Steak Sandwich: Mound thinly sliced beef on a grilled hoagie roll and top with American cheese and sauteed onions.
• Cold Supper Salad: Mix sliced beef with chopped onions, bell peppers, and Thousand Island dressing; serve on a bed of lettuce.
• Barbecue Sandwich: Mix shredded beef with barbecue sauce and serve on a roll.
• Cut up post roast, carrots and taters. Add to gravy. Mix well. Can add can of peas or if have peas leftover from roast meal, add as well. Heat well and serve over toast.
• Roast beef hash from the leftovers. Cut the meat up small (removing the fat), dice potatoes and onions and cook together in the leftover gravy with water and bouillon added. Delicious served over toast.

• Pot Pie: Save leftover meat in the freezer in a baggie. When you have enough for a meal, put it in a regular two-crust pie crust with cooked egg noodles, American cheese, 1 package gravy mix, assorted leftover or frozen veggies and presto - your own homemade "Pot Pie". Use assorted meat so you may have both beef and pork in the same pie, or chicken and turkey. It not only uses leftover meat but anything you might have accumulated through the week.
• Hash. Cook potatoes and onion slices together, browning in a little oil. Then add pot roast and gravy, cover and cook until the potatoes are tender.
• For a terrific sandwich filling, mince up beef scraps and mix them with mayonnaise or cream cheese; or spice it up with mustard, horseradish or pickle.
• Make a has with leftover beef. Coarsely grind beef in blender. Grate the leftover potatoes, chop up a large onion. Put in frying pan to cook, add some leftover gravy or use some beef broth. Add salt and pepper and Worcestershire sauce. Stir occasionally and heat till flavors are well blended. The Worcestershire adds so much flavor to this dish.

• Beef Stew for Two. Add some veggies, carrots, celery, a small onion, a potato, and 112 cup of peas and some beef broth. Cook until all is tender and thicken with some cornstarch. You can also chip up the meat, add a carrot and a small diced onion and saute until all is tender and you have hash. Both is a great way to use leftover steak or roast beef.
• Beef Stroganoff
  
• Beef Bourginon

COLD CUTS

• Leftover bits of pickled, corned, or smoked meats can be used as you would use crumbled bacon. Chop coarsely, and saute in any fat or oil until crisp. These are lovely in omelets, salads, or spreads of any kind.

HAM

• Dice or grind and put in omelet. Add into scrambled eggs.
• Grind and combine with ground lean pork for meat loaf.
• Make sauce with minced ham, sour cream, Gruyere cheese and serve over noodles.
• Macaroni and cheese, strata.
• Scalloped or au gratin potatoes.
• Add to corn pudding, corn chowder or casseroles.
• Make sauce with cream, minced shallots, egg yolks and minced ham, serve over croutons or biscuits or waffles.
• Dice ham and use in chef salad, with cheese and eggs.
• Grind, stir into thick white sauce with minced green peppers and onions, shape like cutlets, dip in bread crumbs and egg, fry in deep fat.
• Use in eggs benedict, ham-cheese-potato casserole, baked beans, corn chowder, bean soup, macaroni and cheese, ham salad, grilled ham sandwiches.
• Mix ground leftover baked ham with chopped olives and green pepper, shredded cheddar cheese, Dijon mustard and mayonnaise, then stuff it into hard rolls. Wrap in foil and bake at 375 deg for 30 minutes. These make tasty hot sandwiches.
• Add to Alfredo sauce with chopped green onions for a taste pasta-topper
• Split Pea Soup: Mix chopped ham into split pea soup.
• Cheesy Egg Scramble: Add cubed ham to beaten eggs; scramble and top with shredded cheddar cheese.

• Crescent Melt: Roll crescent roll dough around ham slices and sliced Swiss cheese, then bake until golden.
• Green Bean Bake: Mix chopped ham with green beans and cream of mushroom soup; top with French-fried onions and bake until bubbly.
• Welsh Rarebit: Place sliced ham on toasted white bread and cover with hot cheddar cheese sauce.
• Perky Potato Salad: Mix diced ham with cooked potatoes, chopped onions, green peas, and ranch dressing.
• Ham Salad
  
• Ham & Bean Soup.
• Instead of using ground ham in omelet, try making souffle.
• Individual custard cups for luncheon dish.
• Combine with ground lean pork for meat loaf.
• Make sauce for noodles with sour cream, minced ham and Gruyere cheese. Make sauce with cream, minced shallots, egg yolks and minced ham, serve on hot croutons.
• Dice ham, toss with diced and shredded fresh vegetables, top with mayonnaise for salad.
• Use in chop suey. Combine with tomato pulp, minced onion and green peppers as stuffing for baked tomatoes.
• Use as ingredient to stuff lamb or poultry.
• Stir into thick white sauce with minced green peppers, shape like cutlets, dip in bread crumbs and egg, fry in deep fat

• ham-cheese- potato casserole
  
• creamed ham and eggs
• ham pancakes
• continental cheese ring with ham bean soup
• macaroni and cheese ham salad

HAM BONE

• Don't throwaway the ham bone from a baked ham. For an excellent dish, cook it with dried lima beans and herbs or cloves.

HAM DRIPPINGS
 

• Redeye Gravy

HOT DOGS

• Plop some cold mashed potatoes on top of hotdogs split lengthwise almost through. Then slip them under the broiler to warm up. Just as those 'tater tops start to brown, slide out your pan and put a bit of grated sharp cheese over them. Then return to oven until cheese has melted.
• Slice and add to spaghetti or pasta casseroles.
• Cut leftover wieners into bite-size pieces. Saute in butter or margarine with some onion. Add 2 scrambled eggs for each wiener used. Salt and pepper to taste.
• Cut leftover hot dogs and sausages in half-inch slices and put them in the freezer in a plastic bag. Let them accumulate for a party. Warm in a flat pan, stick a toothpick in each one and serve with a sauce.

MEAT LOAF

• Slice leftover meat loaf, wrap in foil and freeze. Next time you make your favorite bread stuffing, add the leftover meat loaf (defrosted and in very small pieces) to the mix for a lively new flavor.
• Top a pizza crust with crumbled meat loaf and shredded mozzarella and cheddar cheeses. Bake until crust is crisp and cheese is melted.
• Crumble leftover meatloaf and combine a prepared box of macaroni and cheese. Bake the mixture in a casserole dish topped with cheddar cheese.
• If you have only 1 or 2 tbsp left save it and warm it up the next day and serve on a cracker as an appetizer or mix with pasta.
• If you have a couple slices left make a meatloaf sandwich the next day for lunch or dinner. Toast a hamburger bun and top with the leftover meatloaf and top with cheese.
• If you have a larger portion left, freeze it and for a quick dinner add some more browned beef and mix with tomato sauce for an easy spaghetti.
• Shepherd's Pie: Grate leftover meatloaf on 4 sided box grater. Place in lightly oiled casserole and add enough chicken or beef broth to lightly moisten. Stir in leftover vegetables or add frozen peas. Season with basil and freshly ground pepper. Cover with generous amount of mashed potatoes and bake in 350 degree oven until potatoes start to color.

POULTRY

• See also meat.
• Leftover poultry shouldn't be cooked twice because it toughens and dries out To serve it with a sauce, heat the sauce first, then warm the meat in the sauce until it's the right temperature to bring to the table.
• Homemade soup: Boil the turkey carcass with onions, carrots, celery, salt, black pepper, and herbs; remove carcass and add leftover turkey meat.
• Any leftover chicken or meat can be ground and mixed with dumpling batter to make the tastiest dumplings ever.
• Use meat leftovers in a stuffing for chicken or turkey, or for stuffing cabbage leaves, green peppers or tomatoes.
• Make a simple and satisfying soup. Saute onion and green peppers in oil, then add chicken broth. Puree leftover mashed potatoes and vegetables, then stir that into the broth with the chopped poultry.
• Turkey Bruschetta: Brush slices of Italian bread with olive oil. Top with minced garlic and toast in the oven. Spoon on a combination of turkey, shredded mozzarella cheese and chopped fresh basil. Broil until cheese melts.
• Turkey Stir Fry: Stir turkey into stir-fried broccoli florets and red bell pepper strips. Add minced garlic, fresh ginger, soy sauce and a sprinkle of sesame oil.

• Breaded Turkey Italian Style: Dip turkey slices in beaten egg, coat with fine bread crumbs and brown in melted butter. Transfer to baking dish and top with spaghetti sauce, shredded mozzarella cheese, chopped mushrooms and green pepper. Bake until cheese melts.
• Croissant Sandwich: Mix cubed turkey with celery, green onions, raisins, mayonnaise, and seasoned salt; serve on split croissants.
• Quick Quesadillas: Sprinkle shredded turkey and Monterey Jack cheese between two flour tortillas and microwave until cheese melts.
• Heat turkey and green peas in cream of mushroom soup and serve over baked sweet potatoes.
• Monte Cristo Sandwich: Layer slices of turkey, ham, and Swiss cheese on white bread, dip into beaten egg and panfry in butter until golden.
• Stuffed Rollups: Roll slices of turkey around leftover stuffing; place in a baking dish, top with leftover gravy, and bake until hot.
• Chicken Rolls: take 2 shredded chicken breasts (or leftover chicken or turkey), wrap in refrigerated crescent roll dough, spread cream of chicken soup on top, sprinkle with cheddar or mozzarella cheese. Bake at 350 for 45 minutes.

• Leftover turkey is great for tetrazzini, turkey divan or croquette. For the ultimate turkey sandwich, place leftover sliced turkey breast, a heaping spoonful of stuffing and a slathering of tart cranberry sauce between two slices of your favorite bread.
• Leftover poultry heated with undiluted canned cream soup and served over biscuits makes a quick and luscious gourmet dish for lunch.
• Remove stuffing and separate meat from the carcass as soon as possible after your big feast to prevent strong flavor from developing and to keep meat moist. Cut and package amounts necessary for your planned uses: slices for sandwiches or platters; chunks or shreds for casseroles, creamed dishes, salads or soups. Refrigerate 3 - 4 days or freeze up to 3 months. Freeze separate airtight containers of stuffing and
• gravy too. Tip: if you plan to eat leftover turkey with gravy and stuffing, don't reheat meat - just bring it to room temperature and ladle on hot gravy. It'll taste fresher and juicier.
• Refrigerate carcass in a plastic bag to make a tasty broth or soup the next day or so. To make broth, put carcass in kettle and cover with water (at least 2 quarts). Add a large onion, quartered, a few celery ribs with tops, a few peppercorns, bay leaf, parsley and/or other preferred herb; simmer several hours, adding salt to taste during simmering. Strain and chill; remove fat. freeze broth or use at once for soup.

• Save all the turkey bones after the bird is eaten to use in making soup or stock
• Here is a use for leftover turkey. Combine 1 cup of finely chopped turkey with 1 cup of sour cream, 1 tsp of prepared mustard, and 2 tbsp of well-drained sweet cucumber relish. Serve as a dip with potato chips or corn chips.
• Casseroles creamed foods curries
• hash
• patties
• potpies
• salads
• sandwiches
• stuffed vegetables

ROAST  
 

• Use leftover steak and roast cut into cubes and make a sweet and sour sauce to reheat it in. Serve on rice.
• Beef Stew for Two. Add some veggies, carrots, celery, a small onion, a potato, and 1h cup of peas and some beef broth. Cook until all is tender and thicken with some cornstarch. You can also chip up the meat, add a carrot and a small diced onion and saute until all is tender and you have hash. Both is a great way to use leftover steak or roast beef.

SAUSAGES

• Cut leftover hot dogs and sausages in half-inch slices and put them in a plastic bag. Let them accumulate for a party. Warm in a flat pan, stick a toothpick in each one, serve with a sauce, and take credit for being a clever homemaker.

STEAK

• Slice it thin, warming it in beef broth with thin-sliced sauteed onions (and carrots, if you like) - just put the beef and onions on toasted bread and serve with a cup of broth for French-dip sandwiches.
• Chop it up and add it to beef stew.
• Chop it up and put onions over it, add gravy, let it simmer and serve it over rice or noodles.
• Fajitas are quick and easy.
• Slice the steak up and put the slices in a sub with lettuce, tomatoes, green peppers, salt & pepper. Toast the bread and heat up the steak slices.
• Make it into peppered steak, crockpot it all day on low and serve over rice. Makes the steak so tender.
• Chop in a mini chopper, and add to gravy. Pour over biscuits.
• Toss thin slices into mac & cheese.
• Use leftover steak and roast cut into cubes and make a sweet and sour sauce to reheat it in. Serve on rice.
• For a wonderful breakfast or brunch, put a little olive oil in a skillet with some diced onions. Dice up the refrigerated baked potato and steak and add to the skillet after the onions begin to cook adding a little seasoning and just stir fry until everything has browned a little. Serve with some eggs on the side and you have a great meal.
• Beef Stroganoff
  
• Beef Bourginon

• Beef Stew for Two. Add some veggies, carrots, celery, a small onion, a potato, and 1/2 cup of peas and some beef broth. Cook until all is tender and thicken with some cornstarch. You can also chip up the meat, add a carrot and a small diced onion and saute until all is tender and you have hash. Both is a great way to use leftover steak or roast beef.

SAUSAGE

• Add leftover sausages, thinly sliced, to your pancake batter to make a new breakfast treat.
• Save bacon and sausage pieces in a clear zip lock bag on the door of the freezer. These are used in making a breakfast casserole every two weeks. They are combined with the odd stale bread heels and biscuits (that are put in another zip lock bag in the freezer) to make the casserole.
• Add leftover crumbled sausage meat to buttermilk pancake or waffle batter, or corn muffin batter.

MEAT DRIPPINGS

• Save those meat drippings. Defat and store in the freezer. Use as a flavor enhancer in casseroles, sauces, gravies, and such.
• Use in gravies, sauces, soups and stews.
• Deglazing the pan is an excellent way to make use of the flavors that have accumulated in the pan after the food has cooked. Simply remove the food from the pan to a warmed serving dish or platter, add a small quantity of liquid, stock, wine or vinegar - and swirl the liquid to pick up the juices and particles stuck to the pan. Reduce the sauce, pour it over the cooked food and serve immediately.

BUTTERMILK

• Use in cakes, cookies, quick breads
• Add buttermilk to buttermilk pancake mix. They will melt in your mouth.
• Use buttermilk in place of regular milk in waffle batter (add a pinch of baking soda, too) and you'll have very soft and delicate waffles.
• In most cake recipes, you can substitute buttermilk for regular milk and your cake will be much lighter. Add 1/4 tsp of baking soda to the dry ingredients for each 1/2 cup of buttermilk you use.
• Substitute buttermilk for egg and milk mixture for dipping French toast in.
• Buttermilk is great for gingerbread.

CHEESE

• If cheese is dried out, simply grate and use as "au gratin" topping.
• Cooked, well-drained spaghetti can be pressed over the bottom and sides of a pie pan, and filled with any creamed chicken, meat or vegetable or with a cheese filling. Bake it. The pasta bakes into a nice crust.
• Shake a tbsp or two of grated Parmesan cheese into your meat loaf mixture.
• Chefs salad with ham and eggs.
• Never discard those little leftover bits and piece of cheese lurking in your refrigerator. The tag ends of Brie, Cheddar, farmer cheese, chevre, Roquefort, Mozzarella, and scores of other cheeses can be quickly transformed into a tasty mixture which the thrifty French call fromage fort ("strong cheese"). Seasoned with fresh garlic and a few splashes of wine, it makes an assertively flavored topping for toast or thick slices of crusty country bread and tastes best when briefly melted under the broiler. To make fromage fort, gather together 1 pound of leftover cheese (3 kinds is enough, 6 or 7 will be even better). Trim off any mold or very dried out parts from the surface. Toss 3 or 4 peeled cloves of garlic into a food processor and process for several seconds until coarsely chopped. Add the cheese to the garlic along with 1/2 cup dry white wine and at least 1 tsp of freshly ground black pepper. Process until the mixture becomes soft and creamy, about 30 seconds. Remove the mixture from processor and transfer it to a crock or bowl. Cover tightly with plastic wrap and refrigerate.
• Don't discard those end pieces of cheese. Grate them and freeze in a zipper-style freezer bag. Use in any recipe calling for the addition of shredded cheese before cooking or baking.
• Save and use in salad, melt over bread (sandwich melt, grilled cheese, or pizza), melt over tortilla chips as nachos, or put in an omelette.
• To soften hardened cheese, soak it in buttermilk

COTTAGE CHEESE  

• Make a cottage cheese omelet; use 1 cup cottage cheese mixed with minced onion and pimiento and fold into eggs.
• Casseroles
• Lasagna
• Bread
• Pound cake

CREAM CHEESE

• Make cream cheese and olive sandwich.
• Cream cheese frosting
• Spread on tea breads.
• Mix into mashed potatoes, add in green onion or chives. Sprinkle with cheese and/ or bacon.
• Canapes.
• Omelet
• Scrambled eggs
• Macaroni and cheese.
• Dips

CREAM

• For velvety, creamy scrambled eggs, cook them very slowly, starting in a cool buttered pan. Add 1 tbsp of cream or evaporated milk per portion at the very end. Stir in and serve.
• Black pepper cream gravy.
• Bread puddings
• Casseroles
• Cream pies
• Quiche
• Cream sauces]
• Puddings
• Soups
• Custards
• Biscuits
• Cakes
• Cookies
• Breads

EGGNOG

• Use leftover eggnog to make tasty rice pudding. Pour them together, bake as usual and delicious rice pudding is the end result.

EVAPORATED MILK

• Pour it into a freezing tray and freeze until particles of ice begin to form around the edges. Remove the milk from freezer, pour it into a chilled bowl and whip it briskly with a chilled electric beater until it thickens. Then sweeten to taste. 
  
• Use in gravies. After you add the flour and the mixture stars to thicken, stir in evaporated milk for a rich, flavorful gravy.

SOUR CREAM

• Leftover sour cream can be used in Beef Stroganoff, cakes, cookies, salad dressings and sauce for vegetables.
• Use sour cream (plus % tsp baking soda) to replace the water or milk in bread dough. It will give you a very tender crust ..
• Stir sour cream into drippings to make wonderful gravy.
• Stroganoff. Sour cream pancakes. Perogies. Casseroles. Fajitas. Waffles.
• Baked potatoes. Potato Casseroles. Sour cream gravy for veggies and meat.
• Dips, Blini. Cakes. Biscuits. Macaroni and cheese. Potato salad.

 
SOUR MILK

• Sour milk makes an especially rich, moist gingerbread of excellent keeping quality. You may substitute buttermilk for sour milk.
• Old milk can be used anywhere buttermilk is used and when diluted is excellent for compost. If you don't like the smell - use it as the liquid when baking.
• When milk goes bad, don't throw it away. Save it and use it for milk substitutes in pancakes, waffles and other morning delicacies, cookies and quick breads. Or surprise the family with a homemade sour milk cake. Now that's a treat. Just add 1/2 tsp soda to neutralize the acid.
• Don't throwaway any sour milk after it is too old for other uses. The older the milk, the better it does this job: Use it to clean and brighten your copper¬covered pans. Put the milk in a shallow container, and set the pan in it so the bottom is covered. Let it stand half an hour or longer, depending on how tarnished the pan bottom is.

WHIPPED CREAM

• Drop dollops of whipped cream on a cookie sheet, then flash-freeze. When frozen, lift mounds with a spatula; place in a plastic bag. Seal tightly and store until ready to use, up to 3 months. Place atop pie a few minutes before serving to allow cream to thaw.
• Use as topping for hot coffee or hot chocolate.
• Fruit shortcake desserts. Ice cream sundaes.

• Put 1/4 cup or so of nuts in the blender, grind them quickly to a rather coarse powder, and add to cookie dough. Use a little less flour than the recipe calls for - delightful.
• Use as a garnish for pies, cakes, cupcakes, cookies. Place nut halves or chopped nuts around edges for a border.
• Make your favorite white or spice cake recipe and put it in a long loaf pan (or two - depending on amount of batter). Mix together 3/4 package of brown sugar, and 1/2 cup of chopped nuts. Put on top of the unbaked cake. Then bake the cake as usual and it will come out of the oven already with a delicious topping.
• Roll a log of refrigerator cookies in finely chopped nuts (coarse chopped nuts will cause dough to crumble when you slice it.)
• Add to muffins.
• Glace Nuts: To make syrup, either use 1 lb sugar with 1/8 tsp cream of tartar and 1 cup boiling water, or 1 cp sugar for each 1/3 cp light corn syrup, 1/2 cp water; bring to hard crack stage - 300 deg. Drop several at a time in hot syrup; remove with fork to oiled paper.
• To toast nutmeats in shallow pan, add 1/8 inch depth of salad oil or butter, brown in hot oven, stirring occasionally until color desired. Turn onto absorbent paper and sprinkle with salt.

• To prevent formation of crust over cooked cereal: pack cereal into glass jar, pour in a little water and cover jar tightly.
• To make uniform slices for frying: pack while warm into lightly oiled bread pans or large glasses. When cold, slice and saute until nicely browned on both sides. Serve with confectioners sugar, or maple syrup, or cooked bacon slices or jelly.
• Use leftover cereal as an extender: for meat loaves and croquettes.
• Use in fried cereal, meat loaf or patties, souffles and sweet puddings.

• Never throwaway the juice from a bottle of olives. Save it and make something that is really good: olive pickled onions. Cut onions in one-fourth inch thick slices. Put them in the olive juice, cap the bottle and put it back in your refrigerator for a couple of weeks. Great in salads. Or try whole small onions.

• If you have some parsley left over, throw it into the freezer, it freezes well for the next time you need it

• Use leftover pasta in baked macaroni and cheese, casseroles, soup or macaroni salad, or timbales.
• To keep leftover spaghetti and macaroni, do not serve with the sauce but serve separately. Then any leftover spaghetti or macaroni can be placed in a bowl of cold water and stored in your refrigerator. When you wish to use it, drain, and put it in boiling water only long enough to heat thoroughly. It's as good as fresh cooked.

SPAGHETTI

• If spaghetti and sauce are left over: turn into a casserole. Arrange split frankfurters or sausages over top, sprinkle with cheese and bake a few minutes in hot oven.
• Cooked. Well-drained spaghetti can be pressed over the bottom and sides of a pie pan, and filled with any creamed chicken, meat or vegetable or with a cheese filling. Bake it. The pasta bakes into a nice crust.
• Leftover spaghetti noodles? Add diced raw vegetables and enough bottled Italian dressing to coat for an easy and refreshing salad.
  
• Or they make a great addition to stir-fry. Stir-fry noodles in 2 tbsp hot oil for a few minutes; remove and set aside. Prepare your stir-fry and stir in the "fried" noodles last and you've got instant chow mein!

• Mix pickle juice with oil and make a salad dressing. Usually no other flavorings are needed for this zippy dressing.
• The leftover juice from sweet pickles is great for soaking dried vegetable flakes (carrots, celery, onions, pepper, etc). After the flakes have marinated in the juice for a couple of days, use in salads, sandwiches and canape mixtures.
• When you finish a jar of pickles, save the juice and put in some small white onions. Experiment on how long to leave them in before they suit your taste.
• Slice fresh unwaxed cucumbers very thin and set them to marinate in the refrigerator for a couple of days in pickle juice. You'll have crisp pickle slices.
• Pickle and pickled pepper liquids make excellent marinades. They offer lots of gutsy flavor when simply combined with a little olive oil and chopped fresh herbs, or added to bottled Italian salad dressing.
• Most any barbecue sauce is better when doctored with a little pickle, pickled pepper or sauerkraut juice. The new and improved version will have a delightful tangyness not found in any bottled brand.
• Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated. The marinated veggies are great for snacking on straight from the jar or become an innovative addition to a crudite platter.
• Slip sliced onions into a jar of sweet-hot bread and butter pickle juice. The "pickled" onions liven up turkey, chicken or ham sandwiches, as well as hamburgers.
• Pickle liquid mixed in with the mayo can give a new twist to your time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked red-skinned potatoes, cooked-til-crisp-tender green beans, sliced black olives and chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1 tbsp each of pickle liquid, country-style Dijon mustard, lemon juice and chopped fresh dill.
• For a different version of macaroni and cheese, blend 1/2 cp milk, 1/4 cp heated pickled pepper juice and 1 tsp Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake until bubbly. Add chopped pickled peppers for a colorful variation.
• Put sliced cucumbers, onions, carrots and/or pieces of cauliflower in leftover pickle juice and in a couple of days they will be pickled.
• When you finish a jar of pickles, save the juice and put in a can of drained beets, pears or peaches. Let stand overnight for a delicious taste treat

• To make leftover fruit pie taste "just-baked", wrap in foil and warm 10 minutes in a 350 deg. Oven.

• Roll out your leftover pie dough and spread lightly with margarine or butter. Then sprinkle some brown sugar all over it and roll it up. Slice into little rolls about 1 inch wide and bake until golden brown. (Bake right along with the pie.)
• Cut away scraps of leftover dough. Reroll and cut into any desired shape. Sprinkle with cinnamon and sugar. Bake at 475 deg for 8 - 10 minutes. Serve warm.
• Make apple dumplings with scraps of leftover pastry. Pare and core an apple; place it on rolled-out pastry; fill apple with sugar, spice, and a dot of butter. Seal pastry at top, and bake (or wrap in foil and freeze to bake when you have enough to serve the family.
• You can make small pie, tart or patty shells by inverting muffin tins and fitting pastry dough on the outsides. Prick the dough all over so it won't shrink back from the pan. Bake at 450 degrees for 7 - 8 minutes, or until lightly brown. Invert pan onto a wire rack. Let them cool after baking, then lift carefully. Use for puddings and other desserts or fill with creamed sauces.
• With leftover pie crust make delicious snacks. Put all the trimmings together in a ball and knead it a little to blend into smooth dough. Then roll it out as if making another crust. Spread butter lightly over the dough and sprinkle a little sugar and cinnamon on it. Roll this into a 'jelly roll' and slice. Place the slices on a cookie sheet and bake along with the pie until golden brown.
• Use leftover dough: by first cutting into small rounds, then cutting out small circles in centers of half of them, with a thimble; bake in hot oven, 450 degrees, spread a little jam on plain rounds and cover with the cut-out rounds; or sprinkle rolled out dough with sugar and cinnamon, roll like a small jelly roll, and bake in hot oven; or spread rolled out pastry with grated or shredded or cream cheese, cut into fancy shapes and bake in hot oven using as salad or soup accompaniments.
• You can use frozen dough to make flaky crusts. Thaw, cut into desired shapes, put in filling, brush with butter, bake 10 - 15 minutes at 375 degrees. Filling can be meat, seafood, or cooked vegies.

• Wrap leftover pizza slices in foil, one slice at a time. Stack them in the freezer. To heat up, open the foil and pop under the broiler.

• Put the chips (or dried-out tortillas) in a skillet. Add some cooked meat if you have it, maybe some leftover veggies and some taco sauce. Heat through. Melt a little cheese on the top an serve.
• If you have a food processor or electric food chopper, chop them up real fine and use where you need bread crumbs or coating. Coat chicken, pork chops or fish. Put on top of casserole or soup.
• Potato chips are good as topping for baked chicken, or used in casseroles with some French fried onions.
• Crush potato chips and put on top of tuna noodle casserole.
• Make Tuna Casserole using older chips. Mix 1 can of Cream of Mushroom soup and 1 soupcan of milk in a mixing bowl. Add drained tuna, one drained can of peas and the crushed chips. Pour into a baking dish and bake at 350 deg for about 20 minutes. Remove from oven, top with sliced American Cheese and return to oven until cheese is lightly browned and bubbly.
• Add a few crushed chips to your tuna sandwich. Some folks like crushed potato chips on top of their potato salad.
• Crush and use leftover chips in your meatloaf and meatballs.
• There is a recipe for potato chip cookies.
• If they are crushed enough, you can add to meatloaf and casseroles, or stew; or sprinkle on tomato soup.
• You can bake the old chips to re-crisp them. Just watch them so they don't burn.
• Five minutes in a warm oven and they are snappy fresh again.

• You'll get a nice moist loaf of bread if you add 1/2 cp of well-cooked, blended rice to your bread.
• Use leftover cooked rice in casseroles, meat loaf, Spanish rice or soups or timbales.
• Use leftovers to make fried rice: cook rice add veg, meat and some stirfry sauce.  
• Rice Pudding: Take 4 cups leftover rice. Dump into saucepan with 3 egg yolks, 1 1/4 oz can sweetened condensed milk, and 1 can (use the condensed milk can) milk (make both from powdered milk if you like). Stir until slightly thickened. Add grated lemon peel, or grated nutmeg. and 2 tsp vanilla. Left to sit while you are eating supper, this will thicken nicely and is especially good warm.
• Eat rice as a hot cereal. Simply reheat leftover rice in the microwave and add milk, sugar, and cinnamon.
• You can add uncooked rice to a dish that you're baking and it will be done at the end of an hour.
• In a casserole dish put your rice, onions and whatever you like in your rice (onions, mushrooms, spices, onion powder). Then top with pork chops that you have browned in a frying pan and salted and peppered. Place tomato slices on the pork chops. Pour liquid for rice (try onion soup, tomato juice etc.) over everything. Back for an hour and you won't believe how tender the chops will be.
• Fried rice dishes are perfect for leftover food. Saute onions in a frying pan, add leftover rice then chopped meat and any cooking vegetables.
• Leftover rice too dry? Put it in a ziplock bag, add water, seal, shake and microwave. Tastes moist and fresh. Make sure you only use Ziplock bags (or any plastic bag) that is microwave safe.

• Water left over from cooking rice is good to use when making gravy. The gray will need less thickening.

• Marinade
• Vinegrette
• Potato salad
• Noodle salad, ham or tuna salad
• Sauce or Gravy
• Mayonnaise - To make delicious hamburgers, mix leftover salad dressing into the meat

• Fizzless club soda has just the right chemicals to add vigor and color to your plants.
• For the lightest pancakes or waffles ever, replace the liquid with club soda. The leftover mixture cannot be stored but you can freeze the cooked pancakes or waffles for later use.
• For an extra-light delicate crust on fried foods, mix your batter with club soda and 3/4 tsp baking soda.
• Cook a pound of diagonally sliced carrots with a can of ginger ale to provide delicious flavor.
• Flat cola is a great additive to cooking cheaper cuts of meat. It tenderizes the meat as it cooks.
• Try flat cola on pork chops. Delicious! While baking, add rice, some of the cola and some orange juice.
• Instead of throwing leftover coke down the kitchen drain, dump it down the toilet bowl and watch what happens. After it has soaked awhile, the toilet bowl should be sparkling clean.

• There's an enormous diversity of what you can put into soup, including leftover meats and vegetables. No matter how forlorn leftovers look in those little dishes on your refrigerator shelf, they're deliriously happy in the soup pot.

BOUILLON

• For a tasty and different pasta, add a beef or chicken bouillon cube to the cooking water.
• For richly flavored rice, use bouillon or stock for liquid.

BROTH

• Use in gravies, sauces, soups, stews.

SOUP MIX

• To give spark to a roasted turkey breast, sprinkle on dry onion soup mix before putting it in the oven. With frequent basting, the flavor goes right through the meat.

 
STEW

• Fastest Meat Pie: Place leftover stew or pieces of leftover meat in a casserole. Add freshly cooked potatoes, onions and carrots which have been simmered together and leftover or canned gravy. Cover with mashed potatoes and bake in 300 degree oven for 1/2 hour.

• Freeze leftover tea in ice cube trays, then transfer the frozen tea cubes to plastic freezer bags. These work well for iced tea, and won't dilute the drink when the cubes melt.

• Put the chips (or dried-out tortillas) in a skillet. Add some cooked meat if you have it, maybe some leftover veggies and some taco sauce. Heat through. Melt a little cheese on the top an serve.
• Save all the broken chips in an airtight container. When you have enough, make taco salad with them (it doesn't matter if they are stale.) Save them all together: regular tortilla chips, seasoned nacho chips, frito chips ... brown the meat, pour in the sauce/seasoning and heat. Pour the broken chips in a large bowl, and the grated cheese, and the hot meat, and mix. The hot meat will melt the cheese so it'll be all gooey. If too dry, add some salsa. Then scoop into individual bowls and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, sliced olives, chopped onions, more cheese, or whatever your family likes.
• Leftover tortilla chips are perfect for tortilla soup. Also use them in taco casseroles.
• Make a chicken tortilla soup/stew and use about 2 cups of crushed tortilla chips as thickener.
• Make a batch of simple chili - ground beef, beans, Tabasco sauce & chili powder ¬add whatever you want. If you have a green pepper that needs to be eaten, add that; or a can of corn, drained. Add a cup or so of extra water so it's on the soupy side. Then mash your chips a little bit (not to crumbs), dump in the bottom of a greased casserole, dump the chili on top of that, top with a cup or so of cheese, and bake at 350 for 30 minutes.
• You can crush the tortilla chips and put in the bottom of a baking dish. Add about a cup or so of chicken broth. Top with hamburger that has been fixed as for tacos with a can of refried beans added. Top all with 2 cups of cheddar cheese and bake for about 30 minutes at 350. The base will be like tamales.
• Bake old chips to re-crisp them, just watch that they don't burn.

• Casseroles Quiche Salads Soup
• Topping for baked potato Pot Pies
• You can make a remarkably good pate or spread for canapes with meat (and vegetable) leftovers. Put the leftovers in the blender with a little butter or oil, possibly some cream cheese or mayonnaise or sour cream - anything spreadable. Spice it up plenty. People will ask for the recipe.
• Puree leftovers and add to the stock next time you are going to make soup or stew.
• Use vegetable leftovers in a stuffing for chicken or turkey; or for stuffing cabbage leaves, green peppers or tomatoes.
• Mince and use in omelet.
• Mash and add to chopped meat for juicy hamburgers or meat loaf.
• Casseroles, shepherds pie, etc.
• A croquette mixture should consist of about 2 cps of finely diced solids to 1 cup of thick cream sauces, formed into cakes, balls or cones, coated and deep¬fat fried. The softer the mixture, the more delicate the croquette. Make your croquette mixture well ahead of time so you can chill it thoroughly.
• Croquettes are much easier to handle when they're cold. They also hold together better while being cooked. Dust your hands with flour when you form croquettes and they won't stick to your hands. If your croquettes are very creamy, dip them twice in beaten egg and crumbs, allowing them to dry after each dipping. This will seal the soft insides. Don't forget to chill them well after this. You can mash canned or baked beans, season them and make them into delicious croquettes. (Dip them in egg and crumbs, then deep-fat fry.)
• Cooked, well-drained spaghetti can be pressed over the bottom and sides of a pie pan, and filled with any creamed chicken, meat or vegetable or with a cheese filling. Bake it. The pasta bakes into a nice crust.
• Use leftover veg and meat to make soup, use canned broth or flavor cubes, add veggies and meat, simmer, add noodles or macaroni and cook til tender.
• Use leftovers to make fried rice, cook rice and add veggies, meat and some stir fry sauce.
• Add a can of green beans to leftovers mixing vegetables, or vice versa, and marinate the colorful combination several hours in the refrigerator in a peppy Italian salad dressing. Be sure to include chopped onion or celery for a crunchy texture contrast. You will appreciate the flavor of a quick-to-fix one-bean salad.
• You can keep a huge jar in the freezer. In it put leftover veggies (fresh or cooked), the "juice" you drain off canned corn, leftover meat, etc. Almost anything except bread, actually. Then, when it's full, put it in a pot, add whatever else you think it needs, and make stew.
• Meat Pies - add all your chopped leftover meats, veggies, whatever; and make an oxo based gravy. Throw in leftover soup to the gravy as well. It cleans up your fridge nicely.
• Leftover veggies from a relish tray can be used in soups, stews, salads. Or slice and saute until tender to fill an omelet or use as a filler for meat loaf.
• Keep a special bag in the freezer for leftover vegetables. When you have enough for soup, thaw and puree in a blender with vegetable, chicken or beef stock.
• Or turn leftover vegetables into a salad. Toss with a vinaigrette dressing or mix with chopped onions, mayonnaise and herbs before mounding onto lettuce leaves.
• Keep a tub/Tupperware container of leftovers in the freezer. Save vegetables and meats and gravy and anything else appropriate for a pot pie. When the tub is full, thaw it out and mix with a can of condensed cream of mushroom or cream of celery soup. Don't dilute the soup. Put it into a homemade or store-bought pie shell, add the top of the pie shell and cut slits or poke holes to let the steam escape. Bake at 375 until the shell is done and contents bubbly (about 40 minutes, depending on oven and pie pans). Some bake at 400 deg for 25 minutes.
• Brown 1 - 2 lbs of meat in a tsp of oil. While browning it, add a chopped onion and a few cloves of garlic, chopped. After everything is completely browned, add whatever veggies you have left over. Add about a cup of water or broth if you have it to the meat veggie mixture. Then add sour cream, shredded cheese and a bit of flour to make it thick. While the meat is browning you can make your biscuit mix. Or you can use bread dough as well. Either works great. Roll out until it is about % inch thick. Some cook it in a cake pan so they want to double the size of the pan because you will be folding it on itself. Grease the bottom of the pan and place 1/2 of the dough rolled out onto the pan leaving the remaining attached but laying on the outside of pan. Put cooked meat mixture into the center of the dough and fold over the remaining dough. Be sure to pinch around the edges as you don't want your insides to end up on your outside. Then cut a few slits in the top just to let out the steam. Cook in 350 deg oven until browned.
• Fried rice dishes are perfect for leftover food. Saute onions in a frying pan, add leftover rice then chopped meat and any cooking vegetables.
• Mince and use as a filing for stuffed eggs and stuffed peppers.
• Mince and use in an omelet
• Mash and add to chopped meat for very juicy hamburgers
• Make chowders and creamed vegetable soups; add to pancake batter; make fritters.
• Use liquid for canned vegetables in soups, sauces, stews, etc., and for making white sauce for creamed vegetables.
• Just put the veggies from last night's meal into a frozen pie crust along with any pre-cooked meats, gravies, or left-over potatoes and you'll have a delectable shepherd's pie that the kids will always want seconds of.
• Any parts of vegetables that seem too tough or coarse to be served as a vegetable can be cooked, then pureed in the blender. They become a flavorful, nutritious base for a cream soup.

ASPARAGUS

• To make a few stalks of leftover asparagus go further, cut them up and heat in a medium white sauce.
• Make a souffle with 3/4 cp pureed or finely diced cooked asparagus.
• Puree; add some heavy cream and butter and use to garnish eggs or chicken.
• Diagonally slice leftover asparagus, toss in a vinaigrette sauce and add to tossed green salads, or composed vegetable salads.
• Blanch spears, coat with batter, and deep-fry.

BEANS, CANNED OR BAKED

• A croquette mixture should consist of about 2 cps of finely diced solids to 1 cup of thick cream sauces, formed into cakes, balls or cones, coated and deep-fat fried. The softer the mixture, the more delicate the croquette. Make your croquette mixture well ahead of time so you can chill it thoroughly. Croquettes are much easier to handle when they're cold. They also hold together better while being cooked. Dust your hands with flour when you form croquettes and they won't stick to your hands. If your croquettes are very creamy, dip them twice in beaten egg and crumbs, allowing them to dry after each dipping. This will seal the soft insides. Don't forget to chill them well after this.
• You can mash canned or baked beans, season them and make them into delicious croquettes. (Dip them in egg and crumbs, then deep-fat fry.)
• Canned baked beans stretch the smallest amounts of meat into a well¬seasoned hot sandwich filling to be topped with cheese and broiled until bubbly. Lightly toasted dark rye or pumpernickel bread is the base to choose for this sandwich to be served, either open-face or closed.
• Leftover baked beans can be added or used up in a casserole.

BEANS, GREEN

• Salads
• Sauces
• Vegetables in cream sauce.
• casseroles
• creamed dishes
• meat, poultry or fish pies 
• sauces
• scalloped vegies
• soups
• stews
• vegetables in cheese sauce stuffed peppers
• stuffed tomatoes

BROCCOLI

• Give new appeal to leftover cooked broccoli. Place it in an ovenproof dish. Cover with white sauce or a can of cream of mushroom soup. Sprinkle crushed saltines and parmesan cheese on top. Bake at 350 deg for 20 - 25 min.
• Add to mixed dishes, such as a pasta, sausage, cream, and cheese casserole.
• Mix sauteed chopped broccoli with mashed potatoes, and make croquettes or patties.

BRUSSELS SPROUTS

• To avoid giving a cabbage taste to stews, add Brussels Sprouts during the last minutes of cooking.
• Add cooked sprouts sliced lengthwise to mixed vegetable soups.
• Add steamed leaves to clear soups. (They almost look like lily pads.)
• Brussels sprouts perks up mixed root vegetable dishes. Toss with cooked baby carrots or parsnips.
• Puree leftover sprouts with butter and heavy cream. Reheat slowly; season with salt, pepper and lemon juice.

CABBAGE

• Pour boiling water over finely sliced green cabbage to tenderize; let stand for a minute and drain. Pat dry and add to stir-fry dishes.
• Try a cabbage and onion quiche with strips of ham or prosciutto.
• Make Bubble and Squeak: combine equal amounts of leftover shredded cooked cabbage and leftover mashed potatoes. Season, then cook in butter in  
• a saute pan, pressing down like a giant pancake. When brown on the bottom, reduce the heat and cook until heated through. Invert and serve. Add onion or cooked meat if desired.

CARROTS
 

• For pan drippings that have superb flavor, support poultry or meat on a grid of celery sticks and carrots rather than a metal roasting rack. Roast as usual.
• For a delicious pickled snack, marinate carrot sticks in leftover pickle juice.
• Grate raw carrots into slaws or salads.
• Substitute carrots in parsnip recipes.
• Make fried carrot sticks.
• Use to extend meatloaves.
• Add mashed cooked carrots to naturally thicken a sauce while giving a sweet bouquet.
• Mash and reheat with butter and seasonings.
• Use pureed carrots to thicken sauces.
• Use leftover finely chopped carrots in roast beef or corned beef hashes.
• casseroles creamed dishes
• meat, poultry or fish pies salads
• sauces
• scalloped vegies
• soups
• stews
• vegies in cheese sauce
  
• Stuffed peppers or stuffed tomatoes

CAULIFLOWER
 

• Make a cauliflower pasta sauce: Cook small flowerets in a thickened tomato and red wine sauce for 10-12 minutes or until tender. Serve on top of pasta in place of meatballs.
• Add cooked cauliflower bits to a rich consomme.
• Add cauliflower and ham bits to a quiche for a complete dinner.
• Turn into a puree, top with cheese, and bake in the oven.
• Beat into whipped potatoes.
• Make croquettes or patties.
• Make a creamy soup. Wilt some onion and celery in butter, add broth, heat to boiling, add leftover cauliflower, and reheat. Puree, then add cream and butter. Or saute curry along with onions and celery for a creamy curry soup. Serve hot or cold.

CELERY

• For pan drippings that have superb flavor, support poultry or meat on a grid of celery sticks and carrots rather than a metal roasting rack. Roast as usual.
• Chopped celery leaves tone down the acidity of tomatoes and infuse their own great flavor in vegetable soup, and tomato sauces and dishes.
• Use in stuffing.
• Make your favorite meat stuffing, stuff braised celery, sprinkle with cheese, dot with butter, and bake.
• Blanch celery halves for 10 minutes, arrange around browned meat or poultry with a browned mirepois, drizzle with melted butter, and roast until meat or poultry is done.
• Add to casseroles during the last 15 minutes of cooking.
• Use celery tops to flavor meats, stews, soups, salads, sandwich spreads and stuffings and as garnish.

CORN
 

• Use leftover corn in corn pancakes, corn bread, corn chowder
• Leftover whole kernel corn turns canned cream of chicken soup into a quick-to-fix chowder.
• When the corn is added to pancake batter the results are fritters on a griddle. Serve with syrup.
• Beat an egg and add corn and flour to make a thick batter. Drop by spoonfuls into hot oil in a skillet. Fry until crisp.
• casseroles creamed dishes
• meat, poultry or fish pies salads
• sauces
• scalloped vegies
• soups
• stews
• vegetables in cheese sauce

 
LETTUCE

• Do not toss out those limp outer leaves. Line a saucepan with them, then pour in fresh or frozen peas, add just a bit of liquid, cover and cook - that is what French chefs do.

ONIONS

• Garnish any meat or chicken dish with tiny, while boiled onions (canned onions will do). Drain them well and heat in a little butter and honey until they're brown. They look and taste wonderful.
• Caramel onions: saute sliced onions in 1 - 2 tbsp of olive oil or butter (or 1 tbsp of each) and 1 tsp of sugar per onion. Cook and stir occasionally over low heat for 20 - 30 minutes or until onions are golden brown and tender.
• Onion soup. Onion rings. Casseroles. Baked beans. Potato & Noodle salads. Ham or egg salad.
• Burritos, fajitas, meat loaf. Green salad. Omelets.
• The best mashed potatoes start by boiling peeled cubed potatoes with a bit of salt, chopped onion and thyme.
• Bake eggs in blanched onion shells, along with a little cream, grated Swiss cheese, salt, pepper, and butter. Bake at 400 deg until the eggs are set, 12 -18 minutes.
• Use chopped or sliced onions and leftover potatoes for hash browns.
• Make crispy onions for snacking or garnishing: Thinly slice onions and separate into rings. Soak in salted ice water for 30 minutes to crisp. Drain, and pat dry. For every 1 1/2 cups onions, heat 1/2 cp oil. Add the onions and cook, stirring, until crisp and brown. Watch carefully, for the onions brown suddenly. Drain on brown paper. Season with salt if you wish.

PEAS

• casseroles
  
• creamed dishes
• meat, poultry or fish pies
  
• salads
• sauces
• scalloped vegies
• soups
• stews
• vegies in cheese sauce stuffed peppers stuffed tomatoes

PEPPER

• Stuffed peppers cook well in the microwave oven. It retains the peppers' bright color while quickly heating the filling. Prepare 4 peppers as for stuffed peppers and place the empty shells in the microwave for 2 minutes. Remove the shells, stuff them with a cooked stuffing, and return to the microwave. Cook 7 - 8 minutes longer or until the stuffing is hot.
• Add peppers to egg dishes, omelets, quiches, frittatas, even as a base for baked eggs.
• Make a quick tomato sauce by sauteing leftover peppers, onions and super ripe tomatoes. Pureed, it tastes great.

 

POTATO WATER

• Save the water in which you've cooked potatoes and use it in yeast dough. This makes the most wonderful bread and rolls. Be sure to cool to room temperature so you don't kill the yeast.
• Excellent for soup stock and gravies.
• Speaking of potato water, mashed potatoes have a lighter and fluffier texture when the drained cooking water is used in place of milk.

POTATOES

• Perogies
  
• Meat Pie
  
• Potato Salad
  
• Stew
• Soup Casserole
• fried or creamed potatoes meat or potato patties meat pie topping potatoes in cheese sauce salad
• chowder
• croquettes
• meat pie crust
• Make Bubble and Squeak: Combine equal amounts of leftover shredded cooked cabbage and leftover mashed potatoes. Season, then cook in butter in a saute pan, pressing down like a giant pancake. When brown on the bottom, reduce the heat and cook until heated through. Invert and serve. Add onion or cooked meat if desired.
• For like-new leftover mashed potatoes, heat in upper part of double boiler. Add a little more milk and cover while heating. Refluff by stirring when heated through.
• Add a beaten egg and 1 tbsp flour to 2 cps leftover mashed potatoes. Shape into thin patties, and place half in a skillet over melted butter. Put some chopped onion and cheddar cheese on each; top with another patty and press to seal the edges. Brown on both sides.
• Potato cakes are rich and satisfying whether you make them for breakfast in the place of pancakes or for a side dish at dinner. The recipe is slightly different for each of them, though. If you want a dinner side dish, add three or four eggs to about a cup of leftover mashed potatoes, then add salt, and pepper if desired, and mix in enough flour to make a sticky dough that's not too stiff to drop by tablespoons full into a skillet of medium hot fat. Fry the cakes until they're golden brown on both sides and brush with butter. Serve while they're still hot for the best flavor.
• The recipe for breakfast potato cakes: Use one or two eggs, and a heaping teaspoon of baking powder for each cup of potatoes, and stir well. Add enough flour to make a dough that's still a little sticky but can be shaped with your hands. Fry the same as dinner cakes, and serve with butter and syrup, honey, jelly, jam or molasses.
• Potato pancakes ... just add an egg, flour, salt, pepper, onion finely chopped (I use onion powder), chopped parsley, and then mix. Dollop some into hot oil in frying pan, spread to desired pancake size and brown, flip, brown, and enjoy.
• Reheat them in the microwave and add some cheese for the last minute or so just enough to melt the cheese) and then top off with bacon bits.
• Whenever I have leftover mashed potatoes, I make pseudo potato pancakes with them. I add enough eggs (and sometimes milk) to make a nice batter. Spoon into fry pan, cook like regular pancakes.
• For like-new leftover mashed potatoes, heat in upper part of double boiler. Add a little more milk and cover while heating. Refluff by stirring when heated through.
• A little mashed potato added to bread dough will give the bread a most attractive flavor.
• Top a meat casserole with mashed potatoes.
• Plop some mashed potatoes on top of hotdogs split lengthwise almost through. Then slip them under the broiler to warm up. Just as those 'tater tops start to brown, slide out your pan and put a bit of grated sharp cheese over them. Then return to oven until cheese has melted.
• Home fries for breakfast.
• Leftover baked potato: cut in half; scoop out and mash potato. Mix in sour cream, grated cheddar cheese, chives, salt and pepper. Return to shells.
• Leftover baked potatoes: Cut in half; scoop out and mash potato. mix in sour cream, grated Cheddar cheese, chives, salt and pepper. Return to shells, then freeze.
• Arrange sliced potatoes with seasonings and cream sauce (add cheese, chives and onions if you wish) in a buttered skillet, cover tightly and cook on top of the stove over low heat. Or save more time and use condensed cream soup for sauce.
• Mix leftover mashed potatoes with grated cheese and an egg. Form into patties, dust with flour, and saute in butter until browned. Or form into balls, roll in bread crumbs and deep fry until brown.
• Leftover mashed potatoes become duchess potatoes with the addition of a beaten egg. The egg fluffs them and gives a rich golden color. The mixture has several uses. It can be shaped into patties and panfried in butter, mounded on a baking sheet and broiled until the peaks are browned, or spooned atop a bubbling casserole mixture and baked until browned and heated.
• Mix cold mashed potatoes with egg yolks and pipe around tops of casseroles for duchess potatoes.
• Make a potato souffle by beating 2 egg yolks with 2 cps mashed potatoes, 1 1/2 - 1 cup shredded cheddar cheese. Beat 2 eggs whites stiff and fold in. Pile in souffle dish and bake at 350 deg for 35 - 40 minutes.
• Use leftover potatoes for fried or creamed potatoes, meat or potato patties, meat pie topping, potatoes in cheese sauce, potato salad, soups, stews, chowder, croquettes, meat pie crust.
• Jazz up mashed potatoes by adding some crumbled bacon, 1/2 cp shredded cheddar cheese and minced green onion.
• Potato Patties: To 1 cup mashed potatoes, add 1 egg and shape into patties. Fry in butter or margarine until brown on both sides.
• Form ball of leftover mashed potatoes around cubes of cheese, roll in parmesan cheese or crumbs and broil until golden brown.
• Boil the potatoes in water along with a bouillon cube and chopped onions and garlic. Then drain the liquid and mash the potatoes with plain yogurt, butter, paprika and spices (Greek is good). They come out fluffy and flavorful.
• Make a Mashed Potato Soup. Saute chopped onions in butter; whip in potatoes and broth, heat and add cream to taste. Sprinkle with chives or other herbs. Add mashed leftover root vegetables if available.
• Use leftover mashed potatoes in cakes, yeast bread, and doughnut recipes.
• Make a Shepherd's pie with leftover potatoes, meat and gravy.
• Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake it.
• Add cream cheese, sour cream, and chives to mashed potatoes and reheat.
• Split hot dogs lengthwise. Stuff with leftover mashed potatoes; top with cheese and paprika and bake.
• Tater- Tot casserole: spread in casserole dish, cover with frozen tater tots, top with shredded cheddar cheese. Bake at 350 for 30 minutes.
• Shepherd's Pie: In frying pan, scramble fry one pound ground beef with one medium onion until cooked brown. Add salt and pepper, two packets beef bouillon (Oxo), a dash of Worcester shire sauce, and one small can of beef gravy. Stir until bubbling. Sprinkle with corn starch, Heat while stirring until thickened. Pour into casserole dish. Top with a can of drained peas (if desired). Then top this with leftover mashed potatoes. Bake in 350 deg oven, uncovered for 40 minutes. Voila! Easy tasty Shepherd's pie.
• Slit open lengthwise hot dogs, spread mustard over the cut sides of the hot dog. Layer on leftover mashed potatoes. Put under broiler until the top of the potatoes start to brown.
• Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake. Tastes like twice-baked potatoes without the work.
• Form balls of leftover mashed potatoes around cubes of cheese, roll of Parmesan cheese or crumbs and broil until brown. Yummy!
• For a wonderful breakfast or brunch, put a little olive oil in a skillet with some diced onions. Dice up the refrigerated baked potato and steak and add to the skillet after the onions begin to cook adding a little seasoning and just stir fry until everything has browned a little. Serve with some eggs on the side and you have a great meal.
• A leftover baked potato can be rebaked if you dip it in hot water, then bake it in a 350 degree oven for about 20 min.
• Arrange sliced potatoes with seasonings and cream sauce (add cheese, chives or onions if you wish) in a buttered skillet, cover tightly and cook on top of the stove over low heat. Or save more time and use condensed or celery soup for sauce.
• Leftover mashed potatoes: make patties and coat with flour for potato pancakes. flash-freeze, then store in plastic bags. Don't bother defrosting before frying them in oil.
• Mix leftover mashed potatoes with grated cheese and an egg. form into patties, dust with flour, and saute in butter until browned.
• To use leftover mashed potatoes, coat patties with flour and fry them.
• Form balls, roll in bread crumbs and deep fry until brown.
• Beat up with a little hot cream, make into balls, dip in egg and ground nuts and fry in deep fat
• Press leftover mashed potatoes into a pie plate, then fill with ground beef or hash and bake for a main dish pie.
• Mix cold mashed potatoes with egg yolks and pipe around tops of casseroles for duchess potatoes.

RADISH

• To make radish roses: cut off root end and with sharp knife cut down the red part from tip to stem in five petals. Let stand in iced water for 1 - 2 hours to make petals curl.

SAUERKRAUT

• To stretch leftover sauerkraut and any kind of meat, saute onions in bacon drippings. Add drained sauerkraut. Stir in leftover met and heat through. Add cooked noodles or kidney beans to make a delicious one-dish meal.

SCALLIONS

• Cut scallion rings very fine, crosswise into tiny green rings to float on soups.
• Spread thin ham slices with softened cream cheese or a combination of cream cheese and Roquefort cheese. Trim a scallion to the ham slice width, place at one end and roll up the ham, jelly-roll fashion. Cut the roll into % inch slices. Stand on end so that you can see the scallion center. Serve as appetizers.  
• Garnish a meat platter with trimmed 5 - 6 scallions lightly sauteed in butter.
• Pickled scallions. Trim, salt and let sit overnight. Wash off the salt and place the scallions in sterilized jars. Pour over your pickle juice and marinate for at least 3 days.

SQUASH

• Add some brown sugar or maple syrup to leftover mashed squash. Mix. Shape into patties. Fry in melted butter until heated through and lightly browned.

YAM

• Add some brown sugar or maple syrup to leftover mashed yams. Mix. Shape I nto patties. Fry in melted butter until heated through and lightly browned.
• A secret to robust chicken soup: scrub a sweet potato well, then drop the whole potato with the skin into your broth right at the start of the cooking. Remove it just before serving.
• Make potato cakes by combining mashed cooked sweet potatoes with leftover mashed white potatoes; pat with flour and fry in butter.
• Use in biscuits or breads.
• Deep Fried Sweet Potato Chips: Peel and thinly slice sweet potatoes, place in ice water for 1 - 2 hours, drain and dry thoroughly. Deep fry.

VEGETABLE JUICE

• Improve the taste of ordinary tomato juice by pouring it into a glass bottle and adding one green onion and one stalk of celery cut into small pieces. After it stands for a while, it tastes like the more expensive, already seasoned juice.

VEGETABLE WATER

• Use leftover vegetable cooking liquid: gravies
• sauces
• soups
• stews

WHIPPED CREAM

• Drop dollops of whipped cream on a cookie sheet, then flash-freeze before starting in plastic bags.

 
WINE

• When you saute any food, add a little wine to the pan to braise the contents. Be sure you lower the heat first and add the wine a little at a time, otherwise the wine and fat mixture will spatter. Simmer wine into reduction sauces for deeper flavor and richness.
• Old or very cheap wine is good for spaghetti sauce (red) or making a sauteed chicken/onion/mushroom meal (white).
• Replace part of the acid in a vinaigrette or marinade with wine. Vary the amount and type based on personal preference.
• Add a splash of white wine to stock when making turkey soup. Red wine is also a great addition to fuller-bodied soups, stews, and chili.
• Poach pears in leftover red wine and sugar for a simple dessert to end any meal ¬leftover or not. Plus, the remaining poaching liquid can be reduced and saved for a sweet ice cream topping.

YOGURT

• You can make wonderful muffins using yogurt. Substitute the same amount of yogurt for the liquid called for in the recipe. Add about 1/4 tsp of baking soda to the dry ingredients, mix} and bake as usual. You can use any commercial yogurt-fruit mixture also. Stir the contents well so the fruit is evenly distributed. You'll end up with tender, fruit-flavored muffins.
• Bread. Frozen cream pies. Cookies. Cakes. Mashed potatoes. Potato casseroles. Gravy.