ROANOKE TIMES
Copyright (c) 1995, Roanoke Times
DATE: Wednesday, December 27, 1995 TAG: 9512270053
SECTION: EXTRA PAGE: 10 EDITION: METRO
SOURCE: ALMENA HUGHES FOOD EDITOR
The holiday feeding frenzy is finally winding down and, frankly, many cooks will be glad to see the last of the goodies go. Many leftovers are delicious re-served in their original form. But creative recycling can make them that much more enticing, and maybe even use up some of the fillers from those several fruit baskets you received - heck, maybe even use up the fruitcake.
Jenn-Air culinary consultant and trends expert Dee Coutelle says that some leftovers can be turned into quick and delicious weeknight meals; others are great to store in the freezer for emergencies. Here are 10 of her tips to help move out the last of the leftovers:
1. Dice garlic or other savory bread to make salad croutons.
2. Use cooked vegetables in a soup. Stir in the gravy too.
3. Use cooked rice in soups, chili, rice pudding or entree salads. For the salad, add diced cooked meat, vegetables and Italian dressing.
4. Pair cold prime rib with horseradish or mustard sauce.
5. Fruitcake, pound cake and similar firm cakes bake into a great bread pudding, or simply cube the cake and layer with custard sauce and jam or preserves for a trifle.
6. Dips double as sandwich spread or baked potato toppers.
7. Fold stuffing into an omelet.
8. Cover ham with cheese sauce and serve as a baked potato topper or an open-face sandwich; add it to an omelet, chef salad or casserole.
9. Heat baked sweet potatoes in the microwave. Serve with maple syrup for breakfast.
10. Dice baked potatoes, season and saute in a little olive oil or butter.
recipes for:
CURRIED TURKEY SALAD
STUFFED FRENCH TOAST GRIDDLE
APPLE POMANDER
SOUTHWEST HAM 'N CHEESE QUICHE
LENGTH: Short : 46 lines ILLUSTRATION: PHOTO: Use up that leftover holiday ham as a topping for frozenby CNBwaffles smothered in honey-apple syrup. color.
see microfilm for recipes.