Dressing it up!

[Kitchen Witch]

With today's economy the way it is, and jobs being lost in both the private and government sectors, many are not buying foods like they used to.

Many are now starting to make meals from scratch to save money - which to me is the best thing to do. Not only is it cheaper, but it is much healthier. Just think of it - when you die you will have to be emblamed if you eat better. Keep eating all these pre-packaged, sodium-packed and preservative-filled foods and you won't need to be embalmed - the process has already started.

Ok - I may be stretching it a bit - but a VERY tiny, itty-bitty bit. But it's one way to get a point across.

This thread has been created for those that are interested in BETTER and CHEAPER home cooking.

If you are the "I'm always in a hurry with no time for prep work" type cook - there will be recipes shared for making some of your store-bought items in your very own kitchen - less MSG, better flavors, better-for-you meals.

Will you save money? Of course! Have you noticed lately the prices of the foods in the supermarkets? Hey - what about these great coupon deals you get in the coupon section of the paper these days?

I'll start with food prices. For instance - a friend of ours has little ones who like snacks quite a bit. Thankfully they like fruits and veggies and they don't eat as much junk foods as other children. But they do enjoy a meal that is made by Banquet with chicken tenders, mac and cheese and a brownie thing. Not much in there - but just enough to satisfy them. These little gizmos used to cost $.88 each. Not bad. Not worth it - that's for sure. Now - with everything going up - they are averaging $1.00 to $1.19. for the price of one she can make two homemade with larger portions of chicken and mac and cheese.

Speaking of mac and cheese - since those lovely little boxes came out years ago they've gotten quite pricey for what you are getting. And the portions are getting smaller. I'll get to portions later - I'm still on a roll with prices.

How excited I was to find third-rate lettuce on sale at the supermarket for $1.49! No - I didn't buy it - I wouldn't want a rabbit to eat that crap - it was BAD! But the average head of lettuce was $1.99 for so long and now I just know it will be higher soon. Tomatoes are going for $3.99lb or more. Unless you want the vine-ripened HYDROPONIC Frankenstein tomatoes grown in chemicals instead of soil. No thanks.

Those of you that know me, know that I am an "adopted" gram to 2 little lovies. I pack their lunches daily for school. Amazing what they like to take at times and the prices of it now. For instance - little Slim Jims - used to be 5 in a box for $.88 - now there are 4 in a box for $1.00. Those boxes of mini-muffins used to have 5 or 6 little muffins in each pouch - and they had 6, then 5 and now 4 pouches per box - but now with 4 or 5 muffins. And the price is higher!

Mini-candy bars had 10 to a pack for $.88 - now there are 8 to a pack for $1.19 (or more). Small bags of chips or snacks that I would pack on occasion - those things are up to $1.29 each! Those adorable little packages of cookies - 4 or 6 cookies to a pack - a buck apiece.

Canned goods, staples, meats, produce, grains - you name it - smaller packages, less pounds/ounces, more money.

Which leads me to coupon shopping. Like it's worth the time clipping the darn things these days. We have stores that will not take coupons (Aldi's, Save-A-Lot, etc.) and we have those that will even double your coupons - up to $.99. Sounds good, huh? Yeah, right.

First of all - where are all those $.35 and $.50 coupons? Oh - that's right - they are now $1.00 off coupons. And you now need to buy THREE or more items to use it. Think about it - 3 items, smaller in size and weight, and prices higher than ever - what are you saving?

I don't like the higher prices - but I would prefer to have a company raise the price of the food items and leave the sizes alone! Half-gallons of ice cream are only 56 ounces. I'm waiting for them to hit 48 ounces! I've noticed more pint sizes in the stores lately. Dang expensive! The so-called pound packages of bacon are only 12 ounces. One pound packages of polish sausage are only 12 to 14 ounces. And so on and so on.....

For many it's time to tighten the belt. Time to stop eating out - time to start making more homemade and economical meals.

No problem with the restaurant recipes - we have tons here on RSN!

So let's "dress up" some of our foods - s-t-r-e-t-c-h those meals to fill those tummies and make tasty dishes our families will remember for years to come.

Let's share some economical, tummy-filling, and good-for-you meals!

[Kitchen Witch]

Here's one that is economical -
(makes you think about the Great Depression of the 1930's!)

OLD-FASHIONED CABBAGE AND POTATO SOUP

1 medium onion, minced
2 tablespoons butter or margarine
3 cups shredded cabbage
1/4 cup chopped cabbage
3 cups water
1 teaspoon salt
2 cups diced potato
1 (14 1/2 ounce) can evaporated milk
Minced fresh parsley (for serving)
Dash of paprika

Cook onion slowly in the butter until golden. Add cabbage to the onion with the water, salt and potato. Cook until tender, 15 to 20 minutes.

Add milk and reheat, but do not boil.

Serve sprinkled with minced parsley and a dash of paprika.

Makes 6 servings

[Kitchen Witch]

Hamburger Helper


1. Brown one pound (more or less) of ground beef in a skillet.

2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
is fine) and 2 cups water (use one cup if using fresh potatoes),
1/4 cup butter or margarine, and one of the sauce mixes below.

CHEESEBURGER MACARONI

Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbls powdered milk
2 2/3 cups flour
2 tsp onion powder

STROGANOFF

Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
1/4 cup sour cream just before serving. (1/4 cup fresh or canned
mushrooms may be used instead of dried, but put them in when you cook,
not when preparing the mix for storage)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbls celery salt

PIZZA SPINS

Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
seasoning or 2 Tbls of the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbls garlic powder
1/2 cup parsely

[Kitchen Witch]

In a hurry - try some make-aheads:

MAKE AHEAD BAKED CHICKEN NUGGETS

8 boned chicken breasts
2 c. butter cracker crumbs
1 c. Parmesan cheese
Salt to taste
2 t. Italian seasoning
1 c. melted butter or margarine

Cut chicken breasts into 1 1/2-inch pieces. Combine crumbs, cheese, salt and Italian seasoning in shallow dish; mix well. Dip chicken in butter; coat with crumb mixture. Place on baking sheet. Chill, covered, for several hours if desired. MAKE AHEAD TO THIS POINT.

Bake in preheated 400* F. oven for 20 minutes or until golden brown.

serves 4 to 6

[Kitchen Witch]

MAKE AHEAD MONTEREY VEGETABLE CASSEROLE


1/2 lb. broccoli, chopped
1/2 lb. carrots, chopped
1/2 c. chopped onion
2 cloves garlic, minced
3 T. margarine
2 T. soy sauce
1 t. celery seed
1/2 t. dillweed
1/2 t. salt
1/4 t. pepper
7 eggs
1 1/4 c. milk
1 lb. Monterey Jack cheese, grated

Saute broccoli, carrots, onion and garlic in margarine in skillet or microwave until tender. Add soy sauce and seasonings. Pour into greased 3 qt. casserole. Chill in refrigerator for several hours if desired. MAKE AHEAD TO THIS POINT.

Combine eggs, milk and cheese in bowl; mix well. Pour over vegetables. Place casserole in larger pan of hot water. Bake in preheated 350* F. oven for 55 to 60 minutes or until set.

Serves 6

[Kitchen Witch]

MAKE AHEAD FREEZER SOUFFLES


2 T. melted butter or margarine
1/2 c. flour
Salt to taste
1/4 t. pepper
1/4 t. dry mustard
1 c. milk
1 1/2 c. shredded sharp Cheddar cheese
6 eggs, separated

Combine butter, flour, salt, pepper and dry mustard in saucepan; blend well. Add milk gradually. Cook until thickened, stirring constantly. Add cheese. Cook until melted, stirring constantly; cool. STIR A SMALL AMOUNT OF CHEESE SAUCE INTO BEATEN EGG YOLKS; (TEMPER) STIR EGG YOLKS INTO CHEESE SAUCE.FOLD GENTLY INTO STIFFLY BEATEN EGG WHITES. Spoon into 6 buttered 1-cup souffle dishes. Freeze until firm. Store, tightly covered, in freezer. MAKE AHEAD TO THIS POINT.

Bake in preheated 350* F. oven until puffed and golden.

Serves 6

[Kitchen Witch]

"Almost Hamburger Helper" Mix
A few resealable plastic bags made ahead of time will save you time as well.


2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

Mix the ingredients together and store in an airtight jar.

Attach the following recipes to the bag:

Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.

Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.

Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.

Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.

[Kitchen Witch]

Alpine Style Green Beans


1 pound green beans -- trimmed
3 tablespoons butter
1/2 cup onion -- finely diced
1 cup sour cream
salt -- to taste
2 cups gruyere or other swiss cheese -- grated
1/4 cup bread crumbs

1. Preheat oven to 350. French cut beans by cutting them in half lengthwise, running the knife down the flat part between the seams of the bean. If the beans are long, cut them at an angle into lengths of about 2 inches. Steam until crisply tender, from 3 to 5 minutes. When cooked through, but still slightly crunchy, remove from the steamer.

2. In large skillet, melt 2 tbs. of the butter and add the onion. Cook until translucent. Stir in the sour cream and the green beans. Add salt to taste. Mix to coat all ingredients and turn off heat.

3. Spread mixture into a lightly greased casserole. Layer the cheese over it. Top with bread crumbs, and dot with the remaining butter.

4. Bake for 25 minutes or until the top is golden brown and the sauce is bubbly. Serve hot or warm.

[Kitchen Witch]

Country Green Beans


1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

[Kitchen Witch]

Mac and Cheese

2 cups marcaroni
1 1/2 cup milk
1 egg slightly beated
1/2 tsp mustard
1 1/2 cup grated cheese
salt
pepper

Preheat oven 325 degrees
Cook macaroni until al dente. Place noodles in a greases casserole dish. Mix milk, egg and mustard together. Pour mixture over noodles. Spread cheese into casserole and mix
well. Bake for 1 hour.


Try some "add-ons" to your favorite mac and cheese recipe - or box recipe:
Add each set of suggestions to a prepared box of macaroni and cheese--

cooked/diced chicken + broccoli + 2 t. mustard

cooked ground beef + stewed tomatoes + 1 t. chili powder

cooked ground beef + green pepper + 1/2 c. barbecue sauce

cooked/diced chicken + stewed tomatoes + 1/3 c. green pepper

ham + peas + 1 t. mustard

Italian sausage + broccoli + 1/4 c. red pepper

Grated cheese (in addition to that which is in it)

[Kitchen Witch]

Do you like chicken and turkey? There is so much you can do with them.

Our local market has chickens on sale this week - so right now I've got 3 roasters in the oven. Of course we can't eat them all - but once cooked and thoroughly cooled (overnight in the refrigerator), I'll package them up in pieces for future meals - casseroles, warm up in gravy (which I will freeze separate), warm up in BBQ sauce, spaghetti sauce; dice and use in soups, stews, add to pasta dishes - shred for sammies - you name it.

When doing this for the freezer - I just do a basic flavoring - garlic, fresh parsley, kosher salt and pepper. The flavor is great and I can use the leftovers for anything at all.

The disappointing thing about today's birds - the necks and gizzards (which I love fried) were all chopped up and just shoved in the cavity - couldn't enjoy those as well. But I cleaned the birds, coated with a light coating of olive oil, seasoned outside and in the cavity - 350* F. till done; and I turn them and roast on the breast side as well.

I'll take them apart after dinner, the carcasses and skins and wings will go straight into the large soup pot - no skimming! Add chopped onion, celery, carrots and some chicken bouillon - great soup stock. Strain, bottle and freeze. Save some for soup tomorrow - just add veggies and rice or barley or noodles/pasta and some diced chicken. I save the glass quart-size salad dressing bottles - perfect for freezing broth. NOTE: After straining, ladle into jars - do not cover. Place in fridge to cool completely overnight. THEN cap and place in freezer. To use: thaw in refrigerator overnight. use in any recipe calling for chicken broth - and it's not loaded with SODIUM like canned broths are.

You can always make your own TV dinners as well - portion your meats, taters, sides, etc. in aluminum pie plates (if you have to), cool overnight in the fridge; cover with foil and freeze. Label and date - they don't last forever - but you can make them ahead for enjoying in a week or so. Pie plates will warm just right in the oven. If you have plastic containers that will go into the freezer and the microwave - that will work too.

[lvdkeyes]

One of the most economical meals that most children love is spaghetti and meatballs. Top the spaghetti with toasted buttered bread crumbs to save on the cost of good Parmesan. That is an old Italian trick from back when I grew up in a predominately Italian neighbor in the late 40's and 50's.

[Kitchen Witch]

MEMORIES! I think every Italian family enjjoyed that dish! I still make it today. Any pasta will do for me!

[Kitchen Witch]

How about dressing up some canned beans?

1/2 cup brown sugar -- packed
2 1-pound cans pork and beans
1 teaspoon dry mustard
4 slices bacon -- chopped
1/2 cup catsup

Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big Chief brown sugar and mustard and sprinkle one-half over beans. Top with other can of beans, sprinkle with remaining Big Chief brown sugar mixture, bacon, and catsup.

Bake uncovered in slow oven, 325º for 1 1/2 hours.



OR


1 ea Env. Recipe Soup Mix; *
24 oz Baked Beans; In Tomato Sauce
1 ea Apple; Medium, Chopped
1/4 c Brown Sugar; Packed
1 T Prepared Mustard

* Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this
recipe.

In large saucepan, combine all ingredients. Cook, uncovered, over medium
heat, stirring occasionally, for 20 minutes.

MICROWAVE:

In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at
HIGH (Full Power), Stirring occasionally, for 12 minutes or until
bubbling. Let stand, covered, for 5 minutes.


OR


1 Tablespoon chopped onion
1 Tablespoon butter or margarine
1 can (1 lb. 5 oz.) pork and beans
1/4 cup brown sugar
2 Tablespoons tomato catsup

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes. Makes 4 servings.

[Kitchen Witch]

more on beans:

1-2 pounds ground beef
2 16-oz cans pork & beans
1 can kidney beans, drained
1 can butter beans, drained
1 can tomato soup or tomato puree
1 cup brown sugar
1 package Lipton Onion Soup Mix
1 teaspoon yellow mustard

Brown meat in 1/2 cup water. Mix all ingredients together in a
large casserole. Bake uncovered at 350 degrees F. until desired
consistency.


OR


2 (28 oz.) cans pork and beans
1 (15 oz.) can tamales
1 small onion, chopped
4 slices bacon
4 T. brown sugar
4 T. dark corn syrup

Chop bacon into pieces and fry until crisp. Add onions; drain. Put
beans in saucepan; add syrup and brown sugar. Mix in onions
and bacon. Heat until steaming. Cut tamales into pieces and add
to beans. Heat in a skillet or place in baking dish in oven until hot.



OR


1 lb. hamburger, fry and drain
1/2 c. brown sugar
1/2 c. minced onion
1 c. applesauce
1 t. prepared mustard
1 c. ketchup
Salt and pepper to taste

Combine above ingredients with 1 large or 2 medium cans pork and beans. Bake 1 hour in 350* F. oven.

[Kitchen Witch]

Cheesy Franks-N-Beans Casserole

9 slices bacon -- crisp
32 ozs pork and beans
1/4 c brown sugar
2 tbsps Dijon-style mustard
3 tbsps worcestershire sauce
8 frankfurters
8 slices processed American cheese -- cut in strips


Combine Beans, brown sugar, mustard and worcestershire sauce, mix
well. Slit franks lengthwise, arrange 4 strips cheese in each. Pour
half of bean mixture into 1 1/2 qt. baking dish, arrage 4 franks on
top of beans. Place 3 slices bacon between franks. Repeat, arrange
remaining 3 slices bacon on top of franks. Bake 30-40 min, or arrange
in crockpot and heat on low for 8 hours..

[Kitchen Witch]

Coney Island Casserole

1 (1 lb, 1.3 ounce) package refrigerated large corn biscuits
2 cups chili - leftover - with beans preferred
1/2 (16 ounce) package hot dogs, cut into 1/2 inch pieces
1 cup shredded cheddar cheese
1/2 cup chopped onion

Preheat oven to 375 degrees. Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9x13 inch baking dish. Place biscuits in oven and bake for ten minutes.

In bowl, combine chili, hot dogs, cheese and onion.

Remove biscuits from oven and top with chili mixture. Return to oven and continue baking for an additional 12-15 minutes or until biscuits are golden brown and filling is hot.

[Kitchen Witch]

Corn Dog Casserole


2 cans (16 ounces each) pork and beans
1 package hot dogs, sliced into rounds
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 package (8.5 ounces) corn muffin mix
1 cup grated cheddar cheese

Combine the beans, hot dogs, brown sugar, Worcestershire and mustard. Pour into a lightly greased baking dish.

Prepare the muffin mix according to package directions. Add the cheese. Drop by spoonfuls onto the bean mixture. Bake at 350 degrees F for 40 minutes.

[Kitchen Witch]

How about kraut and ham, weiners or bologna?

Just rinse your kraut and place in casserole dish, top with cooked ham pieces, sliced weiners or chunks of bologna. Sprinkle with black pepper, salt and caraway if desired.

If you have leftover pork, chops or ribs - use them.

Can be prepared on the stove top.

[Kitchen Witch]

Frankentaters

2 tablespoons butter or margarine -- softened
1 1/3 pounds potatoes -- (4 medium) cut into 1/8-inch slices
4 hot dogs -- (2 ounces each) cut into 1/2-inch slices
1 tablespoon flour
salt and pepper -- to taste
1 cup lowfat milk

Spread half the butter on bottom of 12-inch nonstick skillet. Layer half the potato slices then half the hot dog slices in skillet. Sprinkle with half the flour. Dot with half the remaining butter. Season with salt and pepper. Repeat layers, ending with salt and pepper. Pour milk over. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover skillet and simmer until sauce thickens, about 7 minutes.

[Kitchen Witch]

Twisted Pasta with Dog Dots

2/3 cup milk
2 tablespoons margarine or butter
1 (4.8-ounce) package Pasta Roni Four Cheese Flavor with Corkscrew Pasta
1-1/2 cups frozen peas
4 hot dogs, cut into 1/2-inch pieces
2 teaspoons mustard

1. In large saucepan, bring 1-1/4 cups water, milk and margarine just to a boil.

2. Stir in pasta, peas and Special Seasonings; return to a boil. Reduce heat to medium. Gently boil uncovered, 7 to 8 minutes or until pasta is tender, stirring occasionally.

3. Stir in hot dogs and mustard. Let stand 3 to 5 minutes before serving.

[Kitchen Witch]

Hot Dog Dish

1 (7-ounce) package or 2 cups uncooked elbow macaroni, cooked as package directs and drained
1 pound frankfurters, cut into quarters
1 (10 3/4-ounce) can condensed cream of celery or mushroom soup
1 (8-ounce) container sour cream, at room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon dill weed, optional

Preheat oven to 350 degrees F.

In large bowl, combine all ingredients; mix well. Turn into greased 2-quart baking dish.

Cover; bake 30 to 35 minutes or until hot and bubbly. Refrigerate leftovers.

Servings: 6

[Kitchen Witch]

Hot Dogs with Cabbage


1 small head cabbage, shredded
2 tart apples, such as Granny Smith, peeled, cored, and sliced
2 tablespoons bacon drippings or butter or margarine
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces hot dogs, cut in 2-inch pieces
water
3 tablespoons vinegar
1 teaspoon sugar
1 tablespoon flour

Place shredded cabbage in a large skillet; add sliced apples, bacon fat or butter, salt, pepper, hot dogs, and just enough water to cover. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes, stirring constantly, or until cabbage is tender but still crisp.
Drain, reserving liquid. Combine vinegar, sugar, and flour; stir into cabbage liquid. Cook, stirring, until thickened and smooth. Blend into cabbage.
Serves 4.

[Kitchen Witch]

Just a hotdog casserole with a twist -

1 C Carrots, diced
1/2 C Onions, chopped
1 Can Baked Beans in tomato sauce (28 oz)
1 C Unsweetened, Crushed Pineapple, undrained
4 Wieners, cut into 1/2-inch slices
1 Tbsp each, Molasses, and Ketchup
1 tsp Prepared Mustard
1/4 tsp each, Salt, and Pepper


Place carrots in a small microwave-safe dish with 1/4 C. water. Microwave on high for 4-5 minutes, or until tender. Drain and set aside.

Spray medium saucepan with non-stick spray. Add onions. Cook and stir over medium heat until onions are tender, about 5 minutes. Add cooked carrots and all remaining inredients.
Reduce heat to low. Cover and simmer for 10 minutes, until wieners are heated through. Stir gently, otherwise beans will be mushy!

Makes 4 Servings.

[Kitchen Witch]

MACARONI AND SAUSAGE BROCCOLI CASSEROLE

1 (7-1/4 ounces) package macaroni dinner
1 (10- ounce) package frozen broccoli spears, thawed and drained
1/4 cup green onion slices
1 pound smoked sausage, cut into 1/2-inch pieces
1 (10- ounce) can cream of celery soup

Prepare dinner as directed on package. Cut broccoli into 1-inch pieces. Add with remaining ingredients to dinner, mix well. Spoon mixture into 2-quart casserole. Cover. Baker at 350 degrees for 45 minutes.

[Kitchen Witch]

Why throw away your leftovers? It’s like throwing away money. And why “store” it in the fridge until it needs to be carbon-dated to find out what it was when - with a little imagination - you can make something really fabulous and even “disguise” your leftovers from those who shun them!

To begin with - refrigerate your leftovers promptly - we don’t want bacteria to set in. No one wants any type of food poisoning or anything like that. Like I said earlier - don’t leave them in their long enough that you don’t recognize what they are either! Use your leftovers within a day or two or else freeze them for future use.

And remember - WHEN IT DOUBT - THROW IT OUT! Better safe than sorry.

Even if you have to designate a part of your fridge for leftovers only - at least you will know what you have to work with. It will make it easier to see what you will be working with.

Meats like beef, turkey, chicken, and meatloaf can always be used for sandwiches for lunch the next day. A nice fresh-made sauce and different veggies and it can be a “new” meal the next day. It can also be used for casseroles - even if you need to freeze it for a week - you will still have something tasty to add to a nice hot casserole. If you have leftover ham you can make ham salad, soups, casseroles, etc.

Any leftover veggies can be frozen to be added to a soup, stew, or a casserole as well.

Leftover gravies and sauces make great dipping sauces for nuggets, fingers, wingers or fries!

Bread, biscuits and rolls will always make a nice stuffing for chicken breasts, chops, or just as a nice dressing to add to a meal. You can even make a nice bread pudding!


Favorite Bread Pudding

3 cups soft bread crumbs
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon cinnamon or nutmeg

Place bread crumbs in a 1 1/2 quart baking dish. Stir remaining ingredients together and pour over bread crumbs, mixing well.

Place baking dish in pan of hot water (water should be about 1" deep) and bake in preheated
350 degree oven for 40 - 45 minutes. Test for doneness by inserting a knife 1 inch from edge - it should come out clean.

Delicious warm!


Don’t forget -bread can make croutons, bread cubes (for freezing) to make stuffing or dressing, and you can make your own bread crumbs - plain or flavored! Make some croutons easily by cutting your bread into cubes and tossing with melted butter, seasoned salt, Parmesan cheese, or any other seasoning you would like. Place on a baking sheet and bake in a moderate oven until golden - stirring occasionally. Great for soups or salads - or just to snack on!

Mashed potatoes can always be made into potato cakes or as a mashed potato casserole the next day dressed with cheeses and onions and bacon bits or diced ham, etc.

Leftovers can be used to make a whole new meal or used as a fabulous side.



Impossible Turkey N Stuffing Pie

2 cups cut-up cooked turkey
1 cup chopped celery
1/2 cup finely chopped onion
1/2 tsp. salt
1 tsp. dried sage leaves or 1/4 tsp ground sage
1/4 tsp. dried thyme leaves
1/2 tsp. poultry seasoning
1/8 tsp. pepper
1 1/4 cups milk
3 eggs
1 cup bisquick baking mix

Heat oven to 400°F. Grease pie plate 10 x 1 1/2".

Mix turkey, celery, onion and seasonings in plate.

Beat remaining ingredients for 15 sec in a blender on high or 1 min with a hand beater.

Pour liquids into the pie plate DO NOT MIX!

Bake until knife inserted in center comes out clean! about 30-35 min. Cool 5 Min.

Makes 6-8 servings!




EASY TURKEY QUICHE

2 1/2 to 3 cups leftover stuffing or 1 (6 ounce) package stuffing mix
1 cup chopped cooked turkey
1 cup shredded Swiss cheese
4 beaten eggs
1 (5 1/2 ounce) can evaporated milk
1/8 teaspoon pepper

Press leftover stuffing or mix into 9-inch pie plate or quiche dish
to form crust. Bake at 400 degrees F for 10 minutes.

Combine turkey and cheese.

In another bowl, beat eggs, milk and pepper.

Sprinkle meat and cheese over baked crust. Pour egg milk mixture on
top layer. Bake for 30 to 35 minutes in a 350 degree F oven, until
center is set. Let stand for 10 minutes.

Garnish with tomato wedges, if desired.

Serves 6.


SOUTH OF THE BORDER CASSEROLE

You can use either chicken or turkey in this quick, tasty Tex-Mex inspired casserole. Great way to turn leftovers into an out of the ordinary casserole.

2 cups cooked rice
4 oz can diced green chiles
16 oz jar medium picante sauce
2 - 3 cups cooked chicken or turkey, pulled into bite-sized pieces (use your fingers)
8 oz canned mushrooms (stems and pieces)
6 Tbs. sour cream

Place chicken or turkey in the bottom of a greased 1½ quart casserole dish.
Mix together picante sauce, chiles, and mushrooms.
Spread all but ¾ cup of mixture over chicken.
Add sour cream and rice to remaining picante sauce mixture.
Spread over mixture in casserole dish.

Bake at 350º for 30 minutes, until hot and bubbly.

Yield: 4 servings.




Ham Au Gratin Casserole

2 cups chopped deli ham (or leftover)
1 lb. (deli) scalloped potatoes
1 10-oz. can sweet corn, drained
1/2 cup milk
1 cup shredded cheddar cheese
Pinch salt & white pepper

Preheat oven to 350 degrees. Gently combine ham, potatoes, corn, milk and salt/pepper (to taste) and pour into a 2 quart glass casserole dish. Sprinkle with cheddar cheese and bake at 350 degrees for 20-30 minutes until hot and bubbly. Serves 4.



Holiday Turkey Casserole

4 cups cooked Turkey
2 cloves Garlic, minced
1 cup sliced, fresh Mushrooms or 1-10oz can
2 cans Cream of Chicken(or mushroom) soup
1 cup Milk
4 cups cooked Pasta(egg noodles/rotini)
1/2 cup Cranberries or frozen Peas
1/4 cup crushed Corn Flakes
Melted Butter to moisten
Seasonings of choice, like Thyme, Poultry seasoning, sage and/or Parsley

Heat a small amount of oil in a pan. Add garlic and mushrooms. Cook and set aside. Whisk together cream soup and milk. Add pasta and peas or cranberries, turkey and mushrooms. Turn into a lasagna pan or long, low bottom baking dish. Combine corn flake crumbs, melted butter and seasonings, sprinkle on top.

Bake at 350°F for 30 minutes. Serves 6-8 people.



Turkey Tetrazzini

8 ounces Wide or Extra Wide Egg Noodles (about 4 cups) -- uncooked
Vegetable cooking spray
2 cups low-sodium chicken broth
2 cups diced boneless, skinless cooked turkey
12 ounces mushrooms -- thinly sliced
1 small onion -- peeled and thinly sliced
1/4 cup chopped fresh parsley
1 bay leaf
1 cup milk
2 tablespoons cornstarch
4 tablespoons dry bread crumbs
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, heat oven to 350ºF.
Lightly spray an 11 x 7-inch baking dish with vegetable spray. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2-quart saucepan over medium heat. Heat to boiling, cover pot and cook 5 minutes.

Stir milk and cornstarch together in a small bowl until the cornstarch is dissolved. Stir milk mixture into the saucepan. Heat to boiling, stirring constantly. Reduce heat to simmering.

Simmer, covered, 3 minutes. Remove from heat.

When pasta is done, drain well and return to pot. Remove bay leaf from sauce and pour sauce into pot. Stir until pasta is coated with sauce. Transfer mixture to the prepared baking dish.

Mix the bread crumbs, oil and Parmesan cheese together in a small bowl until evenly blended. Sprinkle mixture over pasta. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes. Serve hot.



Turkey Tater Bowl

2 tablespoons butter or olive oil
1 pound white mushrooms -- each cut into quarters
1 large clove garlic -- finely chopped
1 large red bell pepper -- cut into 1/4 to 1/2-inch thick strips
1/4 teaspoon dried thyme leaves -- crushed
1/8 teaspoon salt -- (1/8 to 1/4)
1/8 teaspoon black pepper -- (1/8 to 1/4)
1 cup chicken broth
4 teaspoons cornstarch
2 teaspoons Dijon mustard (optional)
2 cups chopped leftover cooked turkey -- seasoned with salt and pepper
3 cups hot leftover mashed potatoes
snipped fresh chives (optional)

In large skillet, heat butter over medium-high heat until melted. Add mushrooms and garlic; cook and stir 4 to 6 minutes or until mushrooms are almost tender, reducing heat to medium, if necessary.

Add bell pepper, thyme, salt and pepper to mushrooms. Mix together chicken broth and cornstarch until dissolved; stir into vegetables. Heat until sauce is thickened and bubbly, stirring frequently. Stir in mustard, if desired. Add turkey; heat through.

To serve, place 3/4 cup mashed potatoes into each of 4 individual serving bowls. Spoon about 1 cup turkey mixture over potatoes. Garnish with chives, if desired. Serve immediately.



Green Bean And Turkey Casserole

1 1/2 to 2 cups cubed cooked turkey or chicken
1 (14.5-oz.) can Green Giant Cut Green Beans, drained
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/3 cup milk
4 oz. (1 cup) shredded Cheddar cheese
6 servings Hungry Jack Mashed Potatoes (prepared as directed on package)
1/2 (2.8-oz.) can french fried onions

Heat oven to 375°F. In medium saucepan, combine turkey, green beans, soup and milk; mix well. Cook over medium heat until mixture is hot, stirring occasionally. Remove from heat. Add cheese; stir until melted. Pour into ungreased 2-quart casserole. Top with prepared mashed potatoes.

Bake at 375°F for 10 minutes. Sprinkle with onions; bake an additional 3 to 5 minutes or until mixture is bubbly and onions are warm.

6 servings



Turkey Risotto

3 Tbsp. olive oil
1 onion, diced
1 1/2 cups Arborio rice
salt and pepper, to taste
1 tablespoon minced fresh sage leaves
1/2 cup dried cranberries
5 to 6 cups turkey stock, hot
1 1/2 cups cooked dark turkey meat, shredded
3 oz. smoked goat feta or dry Jack cheese, grated
Fresh sage leaves, for garnish

Heat the olive oil in a large, deep saucepan set over medium heat,
add the onion and saute until it is soft and fragrant, about 8
minutes. Add the rice and saute for 2 minutes, stirring continuously,
until each grain begins to turn milky white. Season with salt and
pepper, add the sage and cranberries, and stir. Begin to add the
stock, 1/2 cup at a time, stirring after each addition until all of
the liquid is absorbed. Continue adding stock and stirring until the
rice is just tender but not at all mushy, about 18 to 20 minutes.
Just before making the final addition of stock, stir in the turkey
meat and the cheese, add the remaining stock, taste and adjust the
seasoning. Ladle into warmed soup plates, garnish with fresh sage
leaves, and serve immediately.

[Kitchen Witch]

Turkey Puffs

2 cups chopped or ground leftover turkey
1/2 cup mayonnaise
2 tablespoons parsley -- chopped
1/2 teaspoon salt
1/8 teaspoon pepper
8 slices bread
3 eggs -- beaten
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon poultry seasoning

Combine turkey, mayonnaise, parsley, 1/2 teaspoon salt and pepper.

Place 4 slices of bread on a greased 9 inch square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread.

Combine eggs, milk, 1/4 teaspoon salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator for at least one hour. Bake at 350 Deg. for 45-50 minutes. Let stand for five minutes, then slice into six servings.


Turkey or Chicken Turnovers

2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cooking oil
3/4 cup milk
Filling:
1 cup cooked turkey or chicken
1 cup shredded cheese
1/4 cup chopped celery
1 teaspoon finely chopped green onion
mayonnaise to moisten
salt and pepper

Preheat oven to 400F. Sift together the flour, baking powder and salt, then add the shortening or oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball. Turn the dough out on a floured board and knead lightly 20 to 25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Combine all filling ingredients. Cut dough into 4 inch squares or rounds and place about 2 1/2 tablespoons filling in the center of each. Fold each square or round over and seal with a little water. Place on ungreased cookie sheet and bake 15 minutes at 400F or until turnovers are light brown at the edges. Serves 5.




Cream Cheese Turkey Enchiladas

1-2 cups left over turkey, cut into bite size pieces
1 - 8 oz cream cheese, regular or light
1-2 cups grated cheese, cheddar or jack
1 -12 or 16 oz jar of favorite Salsa
Diced Olives (opt)
med.- small size FLOUR Tortillas
diced green onions

In skillet put in 2/3 jar of Salsa, cream cheese, cheese, melt together over med.-low heat, and add olives and turkey. Spray casserole dish with pam cooking spray, put 1/2 of left over salsa in bottom of dish. Fill flour tortillas with equal portions of turkey mix, fold in half then roll up. Place tortillas in dish, pour remaining salsa over the top of rolled tortillas.




TURKEY MELT

2 large slices turkey
1/4 C. stuffing
1 heaping T. cranberry sauce
1 slice Cheddar cheese
1/4 C. gravy

Preheat oven to 350ºF.

Lay one slice of turkey on a slice of bread. Spread stuffing on top evenly. Spread cranberry sauce on top of stuffing. Lay cheese on top of cranberry sauce and cover with remaining turkey slice. Place sandwich on piece of aluminum foil, wrap loosely and bake for 15 minutes.

While sandwich is baking, heat gravy. Unwrap sandwich, place on plate and pour gravy on top. Yields 1 sandwich.



TURKEY DRESSING CASSEROLE

2 to 3 cups roasted turkey
Leftover dressing
Gravy
Buttered bread or cracker crumbs

Dice turkey. Fill a 9 x 13-inch buttered pan 1/2 full with leftover
dressing or a package of dressing made according to directions.
Spread 1/2 of gravy over dressing. Sprinkle with all of diced turkey.
Top with remaining gravy and sprinkle with buttered bread or cracker
crumbs.
Gravy: If there is no leftover gravy, make with 3 cups chicken broth thickened with flour and boiled until gravy consistency.
Bake at 350 degrees F for 1 hour.


Turkey and Veggies 'n' Easy Baked Shell

6 wheat flour tortillas (about 6 1/2 inches)
1 cup sliced mushrooms
1 medium clove garlic -- minced
1 tablespoon margarine
1 10 3/4-ounce can condensed broccoli cheese or cheese soup
1/2 cup sour cream
2 cups cubed cooked turkey
1 cup cooked broccoli flowerets*
1 cup sliced cooked carrots*
1/4 cup sliced green onions

Lightly brush 6 (10-ounce) custard cups, ramekins or small bowls with softened margarine. To prepare each tortilla shell, soften tortilla by warming Briefly in skillet or microwave oven. Gently push tortilla into custard cup to form shell. Place cups on baking sheet. To make filling, in large non-stick skillet, saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blending well. Stir in turkey, broccoli, carrots and green onions. Spoon about 3/4 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove baked shells from custard cups.

NOTES : *Or use 2 cups of any leftover cooked vegetables, such as peas, cut green beans, corn, cauliflower, asparagus, etc.

[Kitchen Witch]

Leftover hamburgers? Next day saute some onions, add burgers to warm with a can of tomato sauce and some seasoning or even some spaghetti sauce. Or try warming your burgers up in some leftover gravy that you had frozen - add sliced onions and mushrooms (sautéed) if desired. Ditto with steak or roasts.

[Kitchen Witch]

Leftover burgers, meatloaf or meatballs - or even seafood and fish - can be mashed and used as a filling in cooked jumbo shells or manicotti, cover with sauce and bake until done.

[Kitchen Witch]

And don’t be afraid to use leftover meats, veggies, or rice in stir fry dishes!

[Kitchen Witch]

Ham & Sweet Potato
1 serving


1 tablespoon minced onion
2 tablespoons margarine or butter
2 teaspoons flour
2 tablespoons packed brown sugar
1/2 cup diced ham
1 cup sliced, cooked sweet potato
3 tablespoons pineapple juice
2 tablespoons canned pineapple chunks

Cook the onion in margarine for 2-3 minutes. Blend in the flour and cook for another few minutes, stirring. Gradually add 3 Tbls pineapple juice and cook, stirring, until thickened.

Add the pineapple, brown sugar, and ham. Arrange the sweet potato slices on top. Bring to a boil, cover and simmer for 10 minutes, or until heated through.

[Kitchen Witch]

HAM APPLE PIE

Pastry (recipe follows)
2 T. flour
¼ t. salt
1/8 t. allspice
1/8 t. sage
1/8 t. pepper
1 ½ lb. cooked, cubed ham (4 ½ c.)
2 medium tart cooking apples, peeled, cored, sliced
1 T. brown sugar
¼ c. apple cider or apple juice
1 T. butter, cut into small pieces
1 egg slightly beaten

Prepare pastry. Combine ham with seasonings; stir together apple and brown sugar. Place half of pork mixture in single layer in bottom of 2-quart casserole. Top with half of apples. Repeat layers. Pour apple cider over top; dot with butter. Place pastry on top; vent. Bake 350* F. 40 to 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

PASTRY:
1 ¼ c. flour
¼ t. salt
1/3 c. Crisco
Cold water

Cut in Crisco; add water, 1 T. at a time until flour is moistened. Roll to fit casserole.

VARIATION: Use cooked turkey or chicken.

[Kitchen Witch]

Ham and Pineapple Dinner
Makes: 4 servings

2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

[Kitchen Witch]

Baked Macaroni

1 lb. elbow macaroni
1 stick Cracker Barrel cheese (extra
sharp, grated)
4 eggs
Dash nutmeg
Salt & pepper to taste
2-1/2 to 3 c. milk
1 can Spam or leftover ham, cut in sm. cubes
1/2 stick melted butter

Cook macaroni according to package directions. Drain; put in bowl. Pour 2 1/2 to 3 cups milk over macaroni. Put in Spam and grated cheese. Beat eggs good and mix into macaroni mixture. Add spices and 1/2 stick melted butter; mix well. Pour into buttered casserole dish. Bake in 350 degree oven for 35 to 45 minutes. Top should be brown.

[Kitchen Witch]

HAM AND CHEESE STRATA

8 slices bread - white, wheat or rye - quartered diagonally
2 c. sliced or cubed cooked ham, turkey or chicken
1 pkg. (10 oz.) frozen vegetables, thawed, patted dry
2 c . shredded cheese of choice
8 eggs
2 c. milk
2 T. Dijon mustard
½ t. thyme
½ t. salt
¼ t. pepper

Spray 13 X 9-inch pan. Alternately layer half of bread and half of meat; sprinkle with half of frozen veggies and half of cheese. Repeat with remaining bread, meat and veggies. Whisk together remaining ingredients; pour over casserole. Sprinkle with remaining cheese. Cover and let stand 15 minutes. Uncover and bake at 375* F. until cooked through, 45 minutes.

[Kitchen Witch]

Ham and Swiss Casserole
Chopped onions, melted Swiss cheese and diced ham casserole baked with egg noodles.

Ingredients
2 cups egg noodles
2 tablespoons vegetable oil
1 cup chopped onions
1 (6 ounce) can mushrooms, drained
1 cup diced cooked ham
1 cup diced Swiss cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese.

4. Bake in a preheated oven for 30 minutes.

[Kitchen Witch]

Impossible Ham and Swiss Pie

2 cups cooked ham, chopped
1 cup (about 4 ounces) natural Swiss cheese
1/3 cup chopped onion
4 eggs
2 cups milk
1 cup Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Sprinkle ham, cheese and onions into pie plate.
Beat remaining ingredients until smooth. Pour into plate over the ham, cheese and onions. Bake until golden brown and a knife inserted in center comes out clean. Bake for 35 to 40 minutes.

[Kitchen Witch]

Impossible Ham Salad Pie

1 cup finely chopped, fully cooked ham
1/2 (10 ounce) package frozen peas
1 cup shredded Cheddar cheese (4 ounces)
1 cup milk
1/2 teaspoon mayonnaise or salad dressing
1 1/2 teaspoons prepared mustard
3/4 cup Bisquick
3 eggs

Preheat oven to 400 degrees F. Lightly grease a 10-inch pie plate.
Rinse peas under cold water to separate and then drain. Sprinkle peas, ham and cheese into pie plate.
Beat remaining ingredients in blender on high for 15 seconds, or until smooth. Pour into pie plate. Bake until golden brown and until knife inserted into middle of pie comes out clean, about 30 to 35 minutes. Let pie stand 5 minutes before cutting.
NOTE: If mixing ingredients by hand, mix for 1 minute.

[Kitchen Witch]

Ham and Egg Casserole


9 eggs
1 carton of sour cream
1/3 cup cooked chopped ham
1 cup grated cheese

Softly scramble eggs, then pour in buttered casserole dish. Crumble chopped ham on top. Cover with sour cream and cheese. Refrigerate until ready to bake. Bake at 300F for 25 minutes or until set. May be prepared night before and baked before serving. Serves 6.

[Kitchen Witch]

HAM AND BEAN SOUP

1 lb. great Northern beans
3 c. chopped cooked ham
1 large onion, diced
2 cloves garlic, minced
2 T. olive oil
1 ham bone
64 oz. chicken broth
½ t. crushed red pepper
Cornbread croutons


Sort and wash beans. Place in 6-qt. Dutch oven; add water 2-inches above beans; soak 8 hours and drain. Saute ham, onion and garlic in hot oil in Dutch oven for 5 minutes or until onion is tender. Add beans, ham bone, broth and red pepper. Bring to a boil; cover; reduce heat; simmer 1 ½ hours or until beans are tender and soup has thickened.


Cornbread Croutons: 1 recipe cornbread, baked, cut into 1-inch cubes and brushed with melted butter. Bake 350* F. for 10 minutes or until golden.