Leftover Ideas
Source of Recipe
Unknown
List of Ingredients
Asparagus
— Make asparagus omelets by chopping cooked asparagus and add to beaten eggs. Add a little grated cheddar or American cheese. Proceed as for an omelet.
— Place cooked asparagus in a buttered baking dish, then sprinkle with breadcrumbs mixed with parmesan cheese. Bake until heated through.
Biscuits
— Split in half and spread each cut side with butter. Sprinkle with garlic powder, parsley, dill weed and shredded cheese. Bake at 400ºF until the cheese is melted.
Bread-fruit and nut
— Slice and make French toast.
Candy
— Break Hershey bars into chunks and mix into standard chocolate chip cookie recipes.
— Add crushed pieces of Butterfinger to peanut butter cookie dough.
— Top rolled sugar cookie dough with gummy worms.
— Make a hole in the uncooked cookie dough and fill it with Life Savers, Warheads or Jolly Ranchers. They melt for a stained-glass effect.
— Mix candy pieces into a boxed cake mix.
— After frosting a cake, sprinkle it with candy pieces.
— Fold small candy pieces into cheesecakes or whirl them into milk shakes.
— Make your own McDonald's McFlurry by mixing candy into softened vanilla ice cream.
Candy canes
— Dissolve in mugs of coffee or hot chocolate for a tasty drink.
Cereal
— Crush the cereal well, dip chicken pieces into egg wash, then roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe.
Challah
— Use leftover challah for bread pudding.
Chex Party Mix
— Use in salads in place of croutons.
Chili
—Reheat and spoon over cooked hamburger patties. Top with shredded Monterey Jack cheese and sour cream.
— Serve over hot cooked rice.
— Warm leftover chili, then put into taco shells. Add shredded cheese, shredded lettuce, diced tomatoes and sour cream.
Coffee
— Freeze leftover coffee in cubes to cool off hot coffee.
— Add black coffee to pot roast to create a rich, brown gravy..
Chop Suey/Chow Mein
— Add scrambled eggs.
Corned beef broth
— Save the broth from a corned beef and cabbage dinner. Chop up leftover beef, carrots, cabbage and potatoes and simmer them in the broth along with any other vegetables you may want to use.
Halloween Candy
— Take all the pure chocolate candy and break it up into little pieces. Put into a zip-type bag. Many recipes call for a cup to a cup and a half of chocolate morsels (at 1.75 to 2.50 per bag). Use these to replace the morsels.
Ham
— Use diced in Denver omelets.
— Ham kebabs. Thread large ham chunks onto skewers, alternating with fresh pineapple chunks and squares of sweet red or green bell pepper. Brush kebabs with butter and grill until browned. Serve with rice and fresh asparagus.
— Julienne and use in a chef's salad.
— Use in scalloped potatoes.
— Use odd-size pieces of the fattier ham parts as a seasoning. Drop a chunk or two into the water when cooking green beans or cabbage for real down-home flavor.
— Pie: Dice ham. Combine in greased casserole with canned or frozen peas and a can of undiluted cream of mushroom soup. Top with mounds of cooked, mashed and seasoned sweet potatoes.
— Scallop: Arrange alternate layers of mashed potatoes, sliced onion and sliced ham in greased casserole; add hot milk to cover. Cover and bake at 350 degrees until potatoes are done.
— Turnover: Put ham, onion and apple through food chopper; roll pie dough and cut into squares. Place generous spoonful of mixture on each square; fold into triangle and press edges together. Bake and serve hot or cold.
— Casserole: Cut ham in slivers; mix with cooked macaroni and white sauce. Turn into greased casserole; sprinkle with plenty of sharp cheese and buttered bread crumbs. Bake at 400 degrees for 20 minutes.
— Scottish: Mix together ground ham, cold seasoned mashed potatoes and seasoning. Shape into oval cakes and roll in flour. Sauté in hot fat until brown on all sides.
— Scramble: Brown the last bits of cooked ham in a small amount of butter or margarine in skillet. Pour in scrambled egg mixture. Scramble as usual over low heat.
— Savory: Sauté slivers of cooked ham with a little sliced onion, green pepper and celery until golden. Add canned baked beans. Heat through.
— Pudding: Mix chopped ham, a can of cream-style corn, 2 beaten eggs and bread crumbs. Pour into a greased casserole and bake like a custard. Serve hot with corn muffins.
— Goober: Dice ham, celery, green pepper and apple. Combine with a generous quantity of salted peanuts. Serve as a salad with lettuce and mayonnaise.
— Rabbit: Combine 1 can of tomato soup, 1/2 cup grated cheese and 1/2 cup evaporated milk; stir until smooth. Stir in chopped ham, 2 beaten eggs; cook in double boiler until creamy. Serve between slices of toast.
— Strata: Grease a small casserole and arrange with thin slices of bread, thin slices of cheese, slivered ham in layers. Pour over 1 cup milk, 1 egg and seasonings, beaten together. Bake in moderate 350 degrees oven until puffed and brown.
— Jellied: Dice ham, apple and celery. Prepare lemon-flavored gelatin as directed on package. Chill gelatin until thick; fold in ham mixture. Pour into molds and chill until set. Turn out on lettuce leaves and garnish with walnut halves and mayonnaise.
Ham slices
— Heat ham slices with your favorite barbecue sauce and serve on rolls.
Meat Loaf
— Blend a can of cream of chicken or cream of mushroom soup with 3/4 cup milk. Spread about 1/3 of this on the bottom of a casserole dish. Layer slices of leftover meat loaf and mashed potatoes over this. Top with the remaining soup mixture. Bake at 325ºF for about 45 minutes.
Oatmeal
— Add cooked oatmeal to pancake or muffin batter.
Pancakes
— Sprinkle with a cinnamon-sugar mixture, then roll up and eat.
Pie dough
— Roll dough very thin, dot with butter, then sprinkle with cinnamon and sugar. Roll up, slice off 1-inch pieces and bake flat side down. Kids love these!
Poultry
— Make it into a sandwich filling by mincing or grinding the meat, then mixing it with onions, celery, pickles and salad dressing.
Punch
— Make smoothies by mixing with canned fruit in a blender. Add yogurt or ice cream for variety.
Roast Beef
— Cut into 1/4-inch slices. Dip into beaten egg, then into dry bread crumbs. Fry the slices in oil or butter until hot and golden.
— Put into a crockpot with some canned green chiles, a little cumin, a little garlic, and a little water. Cook until the beef is easily shredded, then use as a taco or burrito filling.
— Top meat slices with cooked onions and peppers and provolone cheese; serve on hoagie rolls.
Roast Pork
— Cut into slivers and add to a vegetable stir-fry.
Salmon
— Combine chunks of salmon with chopped sweet pickles and diced onions for a great sandwich filling.
Sloppy Joe meat
— Make an omelet using leftover sloppy Joes. Spread reheated meat over omelet, sprinkle with your favorite cheese, fold, cook until cheese melts, then serve. — Spread it over toasted English muffin halves, top with slices of American cheese and broil just until the cheese melts.
Spaghetti
— Chop; add diced raw vegetables and enough bottled Italian dressing to coat. Makes a wonderful salad!
Steak
— Heat slices of steak with sour cream, diced onions, garlic, pepper, 1 can of cream of mushroom soup and enough water to make a nice sauce. Serve over egg noodles.
— Slice it very thin, then heat up in a skillet with sliced green bell pepper, slivered onion and fajita seasoning. Serve in warmed flour tortillas as fajitas.
Stollen
— Use leftover stollen for bread pudding.
Taco Meat
— Put a layer of tater tots in a baking dish. Bake according to package instructions. Top with taco meat and mozzarella cheese. Bake until the meat is heated through and the cheese is melted.
— Warm the seasoned taco meat in a skillet, then add flour to form a paste. Stir in milk to make a savory gravy to serve over biscuits.
Turkey
— Combine turkey, gravy and dressing. Put into a greased baking dish and bake at 350ºF until golden.
Wild Rice
— Add to scrambled eggs.
Recipe
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