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Leftovers?
by Tawra Kellam
Leftovers seem to be a never ending thing around our house. There are many
ways to use leftovers and sometimes it can be hard to get creative. Here are
several tips from Not Just Beans to get you started.
~Freeze leftovers in a muffin tin lined with aluminum foil. When frozen
label, store in a freezer bag and use for lunch one day.
~Grind up 1 serving of leftovers and use as baby food. If you don't use them
right away, freeze in ice cube trays, when frozen transfer to a freezer bag.
~Cut leftover meat loaf or roast beef into chunks and add them to spaghetti
sauce to make speedy spaghetti and meatballs.
~Chili Pie- Pour 4 cups extra chili in a deep pie or casserole dish. (Add
one can corn or other mixed vegetables if you have a little less than 4
cups.) Prepare 1 recipe cornbread according to directions. Drip batter over
chili. Bake at 375° for 30 minutes or until the cornbread is done. Sprinkle
with shredded cheddar cheese if desired.
~Spread leftover sloppy joe meat (hamburger with bbq sauce can also be used)
in a casserole dish. Place sliced American cheese or cheddar cheese over
the meat and top the cheese with homemade or refrigerator biscuits. Bake at
350° until the biscuits are done.
~Meatloaf- Saute 1 large sliced onion in a frying pan. Cut meatloaf into
bite size pieces. In the frying pan add meatloaf, one 8-ounce can of tomato
sauce, plus a can of peas or mixed vegetables. Heat through.
~Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled eggs
along with cubed leftover potatoes for an easy breakfast. ~over~ ~Use
leftover pork and beans to make an open-faced sandwich. Put the beans on
hamburger bun halves or bread, top with a slice of American cheese and broil
until the cheese starts to bubble and is melted.
~Hash is a good way to use extra onions, peppers and hamburger. Here's a
good Hash recipe.
Hash
½ lb. ground beef
1 large onion, chopped
1 large green pepper, chopped
1 (16 oz.) can tomatoes, cut
½ cup regular rice, uncooked
2 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
In large skillet, brown beef, onion, and green pepper. Drain fat. Add
tomatoes, rice, chili powder, salt and pepper. Heat through. Pour into 2 quart casserole. Cover
and bake 1 hour at 350 .
For more tips and recipes visit our Website at www.notjustbeans.com. Tawra
Kellam is the author of Not Just Beans. Not Just Beans is a frugal cookbook
which has over 540 recipes and 400 tips. To order Not Just Beans send $14.95
(includes shipping) to Not Just Beans, P.O. Box 274, Nezperce, ID 83543 or
visit Amazon.com.
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