Sunday, January 11, 2009

Leftovers Save Money

Throwing out leftovers is like throwing money away. Just like saving your change adds up, so does saving your leftovers. The only problem is that most of us don't know what to do with them. The easiest answer is using tonights leftovers for lunch tomorrow. But, with a little creativity, your leftovers could seem like brand new dishes.

Here are a few vintage recipes that you can update to use up your leftovers:

Egyptian Salad

1 cup left-over baked beans, cooked dried peas, beans, lentils or cooked rice
1 cup chopped celery
3 tablespoons chopped green or red pepper
3 tablespoons chopped pickle
1 cup salad dressing or mayo

Mix ingredients thoroughly and let stand for 30 minutes in refrigerator to blend flavor thoroughly.

Mixed Vegetable Salad

1 cup cooked potatoes
1 cup cooked carrots
1 cup cooked peas
1 cup cooked beets

Make a French dressing of

1/2 cup oil
1/2 teaspoon salt
2 tablespoons vinegar
1/8 teaspoon cayenne pepper

Mix dressing thoroughly and pour over the vegetables. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad green.

Mandalay Salad

1 cup cooked peas or carrots
1 cup cooked cold rice
1/3 cup oil
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon curry powder

Mix all ingredients, serve cold, either plain, or on lettuce leaves or in nests made of cabbage or celery.

Meat or Fish Salad

1 cup left-over meat or fish
3 tablespoons chopped pickle
1/2 cup chopped celery
1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meat or fish, 30 minutes before serving, adding other ingredients, the flavor is much improved.

Chocolate Bread Pudding

1 cup crumbs
2 cups milk
1 oz. chocolate
1/3 cup sugar
1/2 cup corn syrup
2 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla

Mix ingredients. Bake 30 minutes at 325 degrees.

Cereal Fruit Pudding

2 cups milk
1 cup any ready-to-eat cereal
1 egg (beaten)
1/3 cup molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup raisins, dates or prunes

Mix ingredients. Bake 30 to 40 minutes at 350.

Spanish Casserole

2 cups cooked rice
1 quart tomatoes
1/4 to 1 lb ground beef
1/8 teaspoon pepper
3 teaspoons salt
2 tablespoons onions, chopped
1/8 teaspoon cayenne

Add rice to tomatoes. Add seasoning to meat & onions and brown. bake in casserole for about 2 hours at 325.

Surprise Croquettes

1 cup leftover cereal
1 cup chopped peanuts
1/2 cup dried breadcrumbs
1 beaten egg

Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.

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