Recipe: Recipes Using Leftovers (11) - 09-01-1999 Recipe Swap (updated)
Recipe Collections11 RECIPES USING LEFTOVERS
Recipe Swap - September 1, 1999
RECIPES IN THIS FILE:
Batter-Up Beef Pie
Turkey Pie
Turkey Enchiladas
Turkey Tostados
Leftover Chicken Hash
Easy Veggie Soup with a Kick
Easy Jambalaya
Ideas For Leftover Ham
Creamy Chicken Enchiladas
French Dip Sandwiches (using leftover pot roast)
Leftover Chicken Or Turkey Casserole
BATTER-UP BEEF PIE
Good for using up leftover pot roast or beef stew!
From: Fran, ME
FOR THE BEEF MIXTURE:
2 cups cooked beef, cut in 1/2 to 1-inch pieces
1/2 cup cooked onions
1 cup cooked carrots, cut into chunks
1 cup cooked potatoes, cut in 1 to 1 1/2 inch chunks
1 cup gravy
1/4 cup butter (for the pan)
FOR THE BATTER:
1 1/2 cups flour
1 Tbsp. sugar
1 Tbsp. dried minced onion
2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 cup grated Cheddar (4 oz.)
Preheat oven to 350 degrees F.
TO PREPARE THE BEEF MIXTURE:
Combine beef, onions, carrots, potatoes and gravy. Set aside.
Melt butter in bottom of an 8-inch square baking dish in oven.
TO PREPARE THE BATTER:
Combine the ingredients for the batter in a mixing bowl. Stir till blended and pour into baking dish. Pour beef mixture over batter. DO NOT STIR!
Bake at 350 degrees F for 50-60 minutes.
TURKEY PIE
From: Kelly,WA
Makes 1 (9-inch) pie, 8 servings
1 stick (1/2 cup) butter or margarine
1 1/2 cups boiling water
3 1/2 cups seasoned stuffing crumbs (or 3 cups leftover stuffing)
1 (2.8 ounce) can French fried onions, divided use
1 (10 3/4 ounce) can condensed cream of celery soup
3/4 cup milk
7 ounces cooked turkey, cut in cubes (1 1/2 cups)
1 (10 ounce) package frozen peas, thawed and drained
Heat butter and 1 1/2 cups boiling water until butter melts. Add stuffing crumbs; toss lightly. (If using leftover stuffing, do not use the butter and water.)
Stir in 1/2 can onions. Spoon into 9-inch pie plate, press onto bottom and up sides to form shell.
Combine (undiluted) soup, milk, turkey and peas; pour into shell.
Bake, covered, at 350 degrees F for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer.
TURKEY ENCHILADAS
From: Kelly,WA
Makes 6 servings
2 cups cooked turkey cut into half-inch cubes
2 cans (10 ounces each) enchilada sauce, divided use
1 (4 ounce) can chopped green chilies
1 teaspoon dried onion flakes
1 teaspoon dried cilantro
12 corn tortillas
2 tablespoons chopped onion
1 cup chopped tomato
1/4 cup chopped ripe olives
1 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Spray a (9x12x2-inch) baking dish with cooking spray.
In medium bowl combine turkey, 1/2 cup enchilada sauce, chilies, onion flakes and cilantro.
Spoon two heaping tablespoons of the turkey mixture down center of each tortilla. Roll tortillas jelly-roll style to encase meat. Place tortillas seam-side down in prepared baking dish.
Top tortillas with remaining enchilada sauce, onions, tomato, olives and cheese.
Bake in 350 degree F oven 25 to 30 minutes or until mixture is hot and bubbly.
TURKEY TOSTADOS
From: Kelly,WA
Makes 4 servings
2 cups cooked turkey, cut into 1/2-inch cubes
1 envelope taco seasoning mix
Water (as needed)
4 corn tortillas
1/4 cup canned refried beans
1/4 cup shredded cheddar cheese
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
2 tablespoons chopped onions
1/2 cup taco sauce
GARNISHES (optional):
Sour cream
Guacamole
In large skillet over medium heat, combine turkey and taco seasoning with the amount of water recommended on the seasoning package. Bring mixture to boil; reduce heat and simmer five minutes, stirring occasionally.
On large cookie sheet arrange tortillas.
Bake in 375 degree F oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
Spread each tortilla with a tablespoon of beans. Top with a quarter of the meat mixture and cheese. Return to oven 2 to 3 minutes until cheese is melted.
Top with tomatoes, lettuce, onions and taco sauce. They can also be garnished with sour cream and guacamole if desired.
LEFTOVER CHICKEN HASH
From: Dawn,NY
4 to 5 tbsp butter (or chicken fat), divided use
1 onion, thinly sliced
1/2 cup diced celery
2 to 3 cups diced cooked chicken or turkey
3 tbsp flour
2 1/2 cups water
1/2 tsp dried savory
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup cream
Hot biscuits (made using Bisquick, for serving)
Heat 2-3 Tbsp butter in frying pan. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring often. Add turkey. Cook 5 minutes over low heat.
Meanwhile, to make the sauce, brown the remaining butter and flour well before adding 2 1/2 cups water. Add savory, salt and pepper to taste. Cook over medium heat, stirring frequently. When sauce is smooth and creamy, add 1/4 cup cream and any remaining chicken gravy. Pour over turkey. Simmer 15 minutes.
Serve with hot biscuits.
EASY VEGGIE SOUP WITH A KICK
From: Melanie,Tx
Find all the leftover veggies from Sunday night's dinner. (We did corned beef and cabbage, so I had carrots, potatoes, and cabbage.) Chop into little pieces. Put into a saucepan and pour 1 can of spicy V-8 juice (more or less, as needed) over the veggies. Add salt and pepper to taste, maybe a little garlic salt. Warm and eat!
TURKEY HASH
From: Kelly,WA
Makes 4 servings
1 medium-size onion, minced
1/2 sweet red or green pepper, minced
2 tablespoons vegetable oil
2 cups diced cooked turkey
2 cups diced cooked potatoes (or cooked brown rice)
1/4 cup unsweetened applesauce
1 tablespoon minced fresh parsley
1/8 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
4 poached eggs (optional, for serving)
In a large heavy skillet stir-fry onions and peppers in oil until onions are pale golden. Add remaining ingredients, except eggs. Press down with a wide spatula and cook, uncovered, without stirring, for about 10 minutes, or until a brown crust forms on bottom. Turn hash and brown other side for about 10 minutes.
Top each serving with a poached egg, if desired.
EASY JAMBALAYA
From: Dawn,NY
The nice thing about this recipe is that only the quantities of liquids and rice are fixed. I use whatever amounts and types of meat and vegetables are around. If adding shrimp, put them in about 5 minutes before adding rice.
3 tablespoons peanut oil
1 or 2 large onions, peeled and chopped
2 large green peppers, cored and chopped
3 or more cloves garlic, peeled and chopped
4 stalks celery, chopped
6 scallions, chopped
1 (28 oz.) can whole or crushed tomatoes
3 1/2 cups chicken stock or canned broth
1/2 pound smoked hot sausage, sliced
1 cup cubed ham or leftover chicken
3 tablespoons chopped parsley
2 teaspoons Tabasco
1/4 cup Worcestershire sauce
3 teaspoons thyme leaves (dried)
Salt and pepper, to taste
2 cups uncooked long-grain rice.
Heat oil in large stock pot. Saute vegetables until they start to go limp. If using raw meat, add at this point and cook until browned.
Add tomatoes and chicken broth and any cooked meats and simmer for 30 to 60 minutes, amount of time depends on type and size of meat chunks.
Add seasonings and cook for 15 minutes.
Add rice and cook for about 20 minutes over very low flame until rice is tender but not mushy.
Taste for seasoning and serve.
IDEAS FOR LEFTOVER HAM
From: Dawn,NY
- Cube leftover ham, add some parmesan, black olives, broccoli, and some fresh basil.
- Prepare cheese tortellini and mix a basic white sauce and add chunks of leftover ham. To make it spicier, sprinkle in some chopped hot pepper or dry chili peppers. (If you don't want the fat of a white sauce, saute in some non-fat Italian dressing then sprinkle some parmesan over it.)
- Chop up leftover ham and add to meatloaf mixture for a little different taste.
- Grind leftover ham with sweet pickle, chopped onion, grated carrot, and a little low fat mayonnaise for a unique topping for a lunchtime bagel.
CREAMY CHICKEN ENCHILADAS
From: Dawn,NY
2 large onions, thinly sliced
2 cups chopped cooked chicken
1/2 cup chopped roasted red peppers
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
Salt to taste
FOR THE GREEN SAUCE (see note*):
2 large cans green chiles
1/2 chopped raw onion
2 cloves garlic, chopped
salt and pepper to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
Pour a little green sauce in bottom of a 13x9-inch baking pan. Spoon about 1/3 cup of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. (At this point you may cover and refrigerate.)
Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, (15 minutes covered, remove foil and bake 15 minutes more). If not refrigerated, bake uncovered for 20 minutes.
NOTE: If you can't find the enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.
FRENCH DIP (using leftover pot roast)
From: Dawn,NY
Leftover Pot Roast (slices)
French Bread (warmed in the oven)
Butter
Leftover onions
Ready-made Aus Jus (made from a mix or from beef bouillon)
Horseradish (optional, for serving)
Butter bread and slice in half. Broil until a light golden color. Heap generously with meat. If you cooked the meat with onion they're great in there too.
Serve with bowls of warm Aus Jus for dipping. Also serve with horseradish, if desired.
LEFTOVER CHICKEN OR TURKEY CASSEROLE
From: melinda.KY
This is great to use with leftovers from turkey dinners!
4 cups diced cooked chicken or turkey
2 cups chopped celery
4 hard cooked eggs, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 cup mayonnaise
2 pimentos, diced
2 tbsp. lemon juice
1 tsp. minced onion
1 tsp. salt
1/2 tsp. MSG
FOR TOPPING:
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup chopped almonds
Combine all ingredients except cheese, and chips, almonds. Place mixture in a large rectangular ovenproof dish. Top with cheese, chips and almonds. Refrigerate overnight.
Bake at 400 degrees F for 20 to 25 minutes or until hot and bubbly.
Recipe Swap - September 1, 1999
RECIPES IN THIS FILE:
Batter-Up Beef Pie
Turkey Pie
Turkey Enchiladas
Turkey Tostados
Leftover Chicken Hash
Easy Veggie Soup with a Kick
Easy Jambalaya
Ideas For Leftover Ham
Creamy Chicken Enchiladas
French Dip Sandwiches (using leftover pot roast)
Leftover Chicken Or Turkey Casserole
BATTER-UP BEEF PIE
Good for using up leftover pot roast or beef stew!
From: Fran, ME
FOR THE BEEF MIXTURE:
2 cups cooked beef, cut in 1/2 to 1-inch pieces
1/2 cup cooked onions
1 cup cooked carrots, cut into chunks
1 cup cooked potatoes, cut in 1 to 1 1/2 inch chunks
1 cup gravy
1/4 cup butter (for the pan)
FOR THE BATTER:
1 1/2 cups flour
1 Tbsp. sugar
1 Tbsp. dried minced onion
2 tsp. baking powder
1 tsp salt
1 1/2 cups milk
1 cup grated Cheddar (4 oz.)
Preheat oven to 350 degrees F.
TO PREPARE THE BEEF MIXTURE:
Combine beef, onions, carrots, potatoes and gravy. Set aside.
Melt butter in bottom of an 8-inch square baking dish in oven.
TO PREPARE THE BATTER:
Combine the ingredients for the batter in a mixing bowl. Stir till blended and pour into baking dish. Pour beef mixture over batter. DO NOT STIR!
Bake at 350 degrees F for 50-60 minutes.
TURKEY PIE
From: Kelly,WA
Makes 1 (9-inch) pie, 8 servings
1 stick (1/2 cup) butter or margarine
1 1/2 cups boiling water
3 1/2 cups seasoned stuffing crumbs (or 3 cups leftover stuffing)
1 (2.8 ounce) can French fried onions, divided use
1 (10 3/4 ounce) can condensed cream of celery soup
3/4 cup milk
7 ounces cooked turkey, cut in cubes (1 1/2 cups)
1 (10 ounce) package frozen peas, thawed and drained
Heat butter and 1 1/2 cups boiling water until butter melts. Add stuffing crumbs; toss lightly. (If using leftover stuffing, do not use the butter and water.)
Stir in 1/2 can onions. Spoon into 9-inch pie plate, press onto bottom and up sides to form shell.
Combine (undiluted) soup, milk, turkey and peas; pour into shell.
Bake, covered, at 350 degrees F for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer.
TURKEY ENCHILADAS
From: Kelly,WA
Makes 6 servings
2 cups cooked turkey cut into half-inch cubes
2 cans (10 ounces each) enchilada sauce, divided use
1 (4 ounce) can chopped green chilies
1 teaspoon dried onion flakes
1 teaspoon dried cilantro
12 corn tortillas
2 tablespoons chopped onion
1 cup chopped tomato
1/4 cup chopped ripe olives
1 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Spray a (9x12x2-inch) baking dish with cooking spray.
In medium bowl combine turkey, 1/2 cup enchilada sauce, chilies, onion flakes and cilantro.
Spoon two heaping tablespoons of the turkey mixture down center of each tortilla. Roll tortillas jelly-roll style to encase meat. Place tortillas seam-side down in prepared baking dish.
Top tortillas with remaining enchilada sauce, onions, tomato, olives and cheese.
Bake in 350 degree F oven 25 to 30 minutes or until mixture is hot and bubbly.
TURKEY TOSTADOS
From: Kelly,WA
Makes 4 servings
2 cups cooked turkey, cut into 1/2-inch cubes
1 envelope taco seasoning mix
Water (as needed)
4 corn tortillas
1/4 cup canned refried beans
1/4 cup shredded cheddar cheese
1/2 cup chopped tomatoes
1/2 cup shredded lettuce
2 tablespoons chopped onions
1/2 cup taco sauce
GARNISHES (optional):
Sour cream
Guacamole
In large skillet over medium heat, combine turkey and taco seasoning with the amount of water recommended on the seasoning package. Bring mixture to boil; reduce heat and simmer five minutes, stirring occasionally.
On large cookie sheet arrange tortillas.
Bake in 375 degree F oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
Spread each tortilla with a tablespoon of beans. Top with a quarter of the meat mixture and cheese. Return to oven 2 to 3 minutes until cheese is melted.
Top with tomatoes, lettuce, onions and taco sauce. They can also be garnished with sour cream and guacamole if desired.
LEFTOVER CHICKEN HASH
From: Dawn,NY
4 to 5 tbsp butter (or chicken fat), divided use
1 onion, thinly sliced
1/2 cup diced celery
2 to 3 cups diced cooked chicken or turkey
3 tbsp flour
2 1/2 cups water
1/2 tsp dried savory
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup cream
Hot biscuits (made using Bisquick, for serving)
Heat 2-3 Tbsp butter in frying pan. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirring often. Add turkey. Cook 5 minutes over low heat.
Meanwhile, to make the sauce, brown the remaining butter and flour well before adding 2 1/2 cups water. Add savory, salt and pepper to taste. Cook over medium heat, stirring frequently. When sauce is smooth and creamy, add 1/4 cup cream and any remaining chicken gravy. Pour over turkey. Simmer 15 minutes.
Serve with hot biscuits.
EASY VEGGIE SOUP WITH A KICK
From: Melanie,Tx
Find all the leftover veggies from Sunday night's dinner. (We did corned beef and cabbage, so I had carrots, potatoes, and cabbage.) Chop into little pieces. Put into a saucepan and pour 1 can of spicy V-8 juice (more or less, as needed) over the veggies. Add salt and pepper to taste, maybe a little garlic salt. Warm and eat!
TURKEY HASH
From: Kelly,WA
Makes 4 servings
1 medium-size onion, minced
1/2 sweet red or green pepper, minced
2 tablespoons vegetable oil
2 cups diced cooked turkey
2 cups diced cooked potatoes (or cooked brown rice)
1/4 cup unsweetened applesauce
1 tablespoon minced fresh parsley
1/8 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
4 poached eggs (optional, for serving)
In a large heavy skillet stir-fry onions and peppers in oil until onions are pale golden. Add remaining ingredients, except eggs. Press down with a wide spatula and cook, uncovered, without stirring, for about 10 minutes, or until a brown crust forms on bottom. Turn hash and brown other side for about 10 minutes.
Top each serving with a poached egg, if desired.
EASY JAMBALAYA
From: Dawn,NY
The nice thing about this recipe is that only the quantities of liquids and rice are fixed. I use whatever amounts and types of meat and vegetables are around. If adding shrimp, put them in about 5 minutes before adding rice.
3 tablespoons peanut oil
1 or 2 large onions, peeled and chopped
2 large green peppers, cored and chopped
3 or more cloves garlic, peeled and chopped
4 stalks celery, chopped
6 scallions, chopped
1 (28 oz.) can whole or crushed tomatoes
3 1/2 cups chicken stock or canned broth
1/2 pound smoked hot sausage, sliced
1 cup cubed ham or leftover chicken
3 tablespoons chopped parsley
2 teaspoons Tabasco
1/4 cup Worcestershire sauce
3 teaspoons thyme leaves (dried)
Salt and pepper, to taste
2 cups uncooked long-grain rice.
Heat oil in large stock pot. Saute vegetables until they start to go limp. If using raw meat, add at this point and cook until browned.
Add tomatoes and chicken broth and any cooked meats and simmer for 30 to 60 minutes, amount of time depends on type and size of meat chunks.
Add seasonings and cook for 15 minutes.
Add rice and cook for about 20 minutes over very low flame until rice is tender but not mushy.
Taste for seasoning and serve.
IDEAS FOR LEFTOVER HAM
From: Dawn,NY
- Cube leftover ham, add some parmesan, black olives, broccoli, and some fresh basil.
- Prepare cheese tortellini and mix a basic white sauce and add chunks of leftover ham. To make it spicier, sprinkle in some chopped hot pepper or dry chili peppers. (If you don't want the fat of a white sauce, saute in some non-fat Italian dressing then sprinkle some parmesan over it.)
- Chop up leftover ham and add to meatloaf mixture for a little different taste.
- Grind leftover ham with sweet pickle, chopped onion, grated carrot, and a little low fat mayonnaise for a unique topping for a lunchtime bagel.
CREAMY CHICKEN ENCHILADAS
From: Dawn,NY
2 large onions, thinly sliced
2 cups chopped cooked chicken
1/2 cup chopped roasted red peppers
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
Salt to taste
FOR THE GREEN SAUCE (see note*):
2 large cans green chiles
1/2 chopped raw onion
2 cloves garlic, chopped
salt and pepper to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans chicken broth
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt.
Pour a little green sauce in bottom of a 13x9-inch baking pan. Spoon about 1/3 cup of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. (At this point you may cover and refrigerate.)
Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, (15 minutes covered, remove foil and bake 15 minutes more). If not refrigerated, bake uncovered for 20 minutes.
NOTE: If you can't find the enchilada sauce, you might try pureeing 2 large cans chopped green chiles with some chopped raw onion, garlic, salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.
FRENCH DIP (using leftover pot roast)
From: Dawn,NY
Leftover Pot Roast (slices)
French Bread (warmed in the oven)
Butter
Leftover onions
Ready-made Aus Jus (made from a mix or from beef bouillon)
Horseradish (optional, for serving)
Butter bread and slice in half. Broil until a light golden color. Heap generously with meat. If you cooked the meat with onion they're great in there too.
Serve with bowls of warm Aus Jus for dipping. Also serve with horseradish, if desired.
LEFTOVER CHICKEN OR TURKEY CASSEROLE
From: melinda.KY
This is great to use with leftovers from turkey dinners!
4 cups diced cooked chicken or turkey
2 cups chopped celery
4 hard cooked eggs, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 cup mayonnaise
2 pimentos, diced
2 tbsp. lemon juice
1 tsp. minced onion
1 tsp. salt
1/2 tsp. MSG
FOR TOPPING:
1 cup grated cheese
1 1/2 cups crushed potato chips
2/3 cup chopped almonds
Combine all ingredients except cheese, and chips, almonds. Place mixture in a large rectangular ovenproof dish. Top with cheese, chips and almonds. Refrigerate overnight.
Bake at 400 degrees F for 20 to 25 minutes or until hot and bubbly.
MsgID: 311495
Shared by: Betsy at TKL
In reply to: Recipe: Recipes Using Leftovers - 1999-09-01
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at TKL
In reply to: Recipe: Recipes Using Leftovers - 1999-09-01
Board: Daily Recipe Swap at Recipelink.com
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