Ways to use leftovers

Leftovers are good food, don’t throw leftovers away. Actually, leftovers are a good way to get a little extra value out of your meals and to add some variety to your meals, rather than just eating the same thing over again on another day. Whether you only have a little leftover or you have a lot of leftovers they are easy to fit into many dishes. A switch and recipes here or a novel dessert there and your leftovers are put to work in interesting ways. For example, egg yolks can be substituted for whole eggs. If bread is a bit dry, then that dry sliced bread will make excellent French toast. Other leftovers have a way of adding food value or a fresh new touch to such foods as, fruit and muffins or vessels and omelets.

If you’re looking for ideas on how to use your leftovers, here are some shortlists of some dishes in which leftovers may be used.

Use cooked snap beans, lima beans, corn, peas, carrots in:

  • meat and vegetable pies
  • soups
  • Stew
  • stuffed peppers
  • stuffed tomatoes
  • vegetables in cheese sauce

Use cooked leafy vegetables, chopped, and:

  • creamed vegetables
  • soup
  • meatloaf
  • meat patties
  • omelet
  • soufflé

use cooked or canned fruits, in:

  • fruit cups
  • fruit sauces
  • jellied fruit
  • quick bread
  • shortcake
  • upside down cake
  • yeast bread

use cooked meats, poultry, fish, in:

  • casserole dishes
  • Hash
  • meat patties
  • meat pies
  • salads
  • sandwiches
  • stuff vegetables

Use cooked wheat, oat, or corn cereals, and:

  • fried cereal
  • meatloaf
  • meat patties
  • Sweet puddings

use cooked rice, noodles, macaroni, spaghetti, other pasta, and:

  • Casseroles
  • pasta salads
  • meat or cheese loaf
  • timbales

Use leftover bread:

·  sliced bread for:

  • French toast
  • bread pudding

·  dry crumbs, in:

  • Brown Betty
  • Croquettes
  • fried chops

·  soft crumbs, in:

  • meatloaf
  • stuffing

Use cake or cookies, and:

  • Brown Betty
  • icebox cake
  • toasted, with a sweet topping, for dessert

Use egg yolks, and:

  • cakes
  • cornstarch putting
  • custard
  • sauce
  • pie filling
  • salad dressing
  • scrambled eggs

Use egg whites, in:

  • custard
  • fruit whip
  • meringue
  • soufflés

Use hard-cooked/boiled eggs or yoke, in:

  • fried rice
  • casserole dishes
  • garnish
  • salads
  • sandwiches

Use sour cream, and:

  • cakes
  • cookies
  • dessert sauce
  • meat stews
  • pie fillings
  • salad dressings
  • software vegetables
  • icebox cheesecakes

Use sour milk, in:

  • cakes
  • cookies
  • quick bread

Use cooked potatoes, and:

  • croquettes
  • fried, mashed or cream potatoes
  • meat pie crust
  • potatoes and cheese sauce
  • potato patties
  • Stew or chowders