Recipe: Recipes Using Leftovers (6)

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03-06-2000 - Love Those Leftovers
6 Recipes Using Leftovers

Nancy,.Ohio (07:07:09) : Banana Chocolate chip muffins

1/2 cup margarine or butter
1/2 cup firmly packed brown sugar
1 1/2 cups (3 large) mashed very ripe bananas
1/4 cup milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup chopped walnuts

Heat oven to 375. Grease bottoms only of 18 muffin cups or line with paper baking cups. In large bowl, beat margarine and brown sugar until fluffy. Add bananas, milk, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in chocolate chips and walnuts. Fill prepared muffin cups 2/3 full. Bake at 375 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes before removing from pan

Sally,.Oh (06:55:55) : Chicken & Broccoli Pastries

2 cups chopped cooked chicken
2 cups chopped broccoli, fresh or frozen
1/2 c chopped onion
1/2 c chopped bell pepper
1 1/2 cups shredded cheddar cheese
1/2 c mayonnaise
2 tablespoons Dijon-style mustard
salt and pepper to taste
minced garlic to taste, optional
2 (8ounces, 8 count) packages refrigerated crescent rolls

Directions: In a large bowl, combine the chicken, broccoli, onions, bell peppers, cheese, mayonnaise, mustard, salt, paper and garlic. Mix Together.
Preheat oven to 400 degrees
Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finsished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of the rolls will look like a fluted tube cake.
Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown. Makes 16 servings.
(Ray made this on Sunday and it was wonderful) ENJOY

RAY,.Cleveland,.OH (07:00:26) : NOTE: Chicken & Broccoli Pastries were wonderful; however, might I suggest you cut it in half. :)

Val,.Ca (04:34:10) : Vegetable Fritatta
serves 6-8

You can use any leftovers, including meats.

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Preheat oven to 350. Beat eggs in a large bowl. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered inch pan. Bake 55 mts or until done. Let stand 10-15 mts. before serving.ilovespinach/LA (04:26:12) : Vegetable Stock (from "un-used" veggies)

Save the parts of veggies that you would normally discard...like carrot tops, etc. Put them in a freezer zip bag until you have a good selection. Boil them in a large pot of water and make a vegetable stock...then freeze it in small containers to add to recipes. Yum.

Gina,.Fla (10:57:43) : Vegetable Beef Soup

leftover eye round roast, sliced and cut up into bite size pieces, include any leftover gravy
2 carrots, washed, peeled and cut up
4 leftover corn knibblers, slice kernels off
4 c. hot water mixed with 3 t. Superior Touch Beef Bouillion
1 t. Italian seasoning
1 t. dried basil
1 reg. size can Contadina diced tomatoes with roast garlic
2 t. light brown sugar
1 T. McCormick's Soup Greens
1 potato, washed and cut into bite size pieces

Into a large pot, dump in the tomatoes, corn, beans, meat, carrots, & potato pieces.

In another bowl, mix together the 4 c. of hot water with the bouillion, spices and sugar. Blend in with the meat and veggies in the pot and simmer on low for 2 hours or so.

calliope,.NY (10:01:59) : CALLIOPE'S..."Curl Your Teeth"...CARROT SOUP

2-48-oz.cans...chicken stock, or 1-can and another equal amount, of water
5-lb.s carrots, peeled and rough chopped
2-3 yellow onions, rough chopped...the more onion you use, the less "cream"
you will need...and onion is..SOOOO good for you!
garlic cloves, chopped...to your taste...I like GOBS..its good for you!
2-Bay leaves...REMOVED, before puree-ing!!! Bay leaf can be very dangerous!

ground cloves
marjoram
basil
thyme
salt and pepper
dashes of cayenne
grating of fresh nutmeg
lemon juice
*All the above spices and herbs should be to your taste
1-cup, rough chopped cashews...or toasted almonds
2-cups cooked...brown, or brown/wild rice mix.

buttermilk, yogurt, milk, cream, sour cream...whichever you choose.....even in combination...and to your taste...added at the very end! I use buttermilk.

I like to puree this soup, thoroughly...adding only the cooked rice, parsley
and "cream" ingredients at the very end...do NOT allow it to boil, once you have!
*NOTE...you could make this soup using butternut squash or acorn squash or pumpkin instead, if you like. You might also try using fresh gingeroot too for a change.

This is such a nice light meal when served with cheese toasts made with Asiago cheese and a salad.