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LEFTOVER
FOOD TIPS
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- Use the liquid from canned vegetables
in soups, sauces, stews and casseroles.
- Leftover veggies from a relish
tray can be used in soups, stews or salads. Or, slice and saute
until tender to fill an omelet or use as a filler for meat loaf.
- 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 brownies
as you would chocolate chunks or chips.
- 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.
- Use leftover beef, chicken or
pork to make an easy pot pie, stir-fry, a chef's salad, chopped
sandwich salad/spread, skillet hash or fajita-style tortilla
wraps.
- Leftover turkey is great for
for tetrazzini, turkey divan or croquettes. 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.
- Add leftover crumbled sausage
meat to buttermilk pancake or waffle batter, or corn muffin batter.
- 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 (175*C) oven until hot and cheese is melted and lightly
browned.
- Freeze leftover breads and rolls
to use for homemade croutons, crumbs or stuffing at a later date.
- Don't pour out leftover coffee.
Freeze it into coffee ice cubes for iced coffee or other iced
drinks. The same goes for tea.
- Save those meat drippings! Defat
and store in the freezer. Use as a flavor enhancer in casseroles,
sauces, gravies and such.
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