Does your family open the refrigerator to see what might be on the table for supper. If so, and you have all these little containers of leftovers saved for days, you might be spoiling appetites. Pare down those recipes if you have to, and avoid all those little containers staring back at you. Vegetables lose nutrients quickly anyway, so when in doubt throw it out.
All you cooks out there, remember this rule of thumb. If vegetables have been cooked twice, there aren’t enough vitamins left in them to dust a fiddle, so throw them out. If your frige is jam packed with little containers of this and that you thought you might use and didn’t, throw them out. Of course the budget wise thing to do with leftovers is use them the next day in some way, or wrap them properly and put them in the freezer to make soup at a later date. Keep them jammed in the frige and your refrigerator’s arteries will freeze up tight and you will have to call a service man which will put a big hole in your pocket book.
Actually the only sort of leftovers you need bother with is meat. You can use it for sandwiches, cook up a stew, mix it in a casserole, make a cold cut plate with deviled eggs in the middle and corn muffins and slaw on the side, or grind it up with pickles and mayo for a spread. Never throw out any costly meat.
Here is a recipe you can make with leftover meat that is very good.
A loaf of french bread cut in half lengthwise
Jar of mild flavored processed chees spread
Sliced or chopped leftover meat, crumpled hamburger works fine too.
2 small cans mushrooms1 1/2 teaspoons oregano
3/4 cup chopped onions1 1/2 cans tomato sauce
4 tablespoons olive or salad oil
Spread aluminum foil over cookie sheed crimping up edges so juice wont run over.
Place 2 halves bread on sheet, cut sides up.
Spread the next five ingredients in the order listed, on the bread.
Be sure to spread cheese clear to the edges, and all over.
Spoon tomato sauce on top and, finally drizzle oil over the whole works.
Don’t briol it. Put it in a 325 oven for about 20 minutes,
Now eat and enjoy.
Published in: Cooking