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Show Food Taife Recipes & Chatter by Fern Thomas Left Overs Make For Good Eating ned tomato soup as a quick sauce. Or make a meat turnover for a lunchbox instead of the usual sandwich. sand-wich. Slice of leftover roast can be oven-heated in a barbeque sauce. Is your leftover a VEGETABLE? VEGETA-BLE? Try marinating cooked green beans or carrots with strips of cooked ham and celery sticks for about Vi hour. Arrange on bitesized pieces of lettuce and garnish gar-nish with hard-cooked eggs for a tasty, nutritious salad. If you're going to wait a few days after cooking the vegetables to make this salad, freeze the leftover vegetables so they won't be off-flavor off-flavor and limp. A tomato aspic is good served hot as soup. Place leftover broccoli, brussel sprouts, or cauliflower on a slice of ham, chicken, or turkey in a shallow baking dish; top with a cheese spread or sauce and heat to make a different main course. Brown under the broiler just before be-fore serving. Cold cooked asparagus served with mayonnaise is good. Are your leftovers ODDS and ENDS? Spread a small piece of cheese and add to a salad green, vegetable, or waldorf. Or add it to the dough for an apple pie. An extra egg yolk goes well in Hi Neighbor! What to do with leftovers? It's the age-old question for home-makers. home-makers. Naturally, we hate to waste food. Yet warmed-over food tastes well, warmed over. Because of this, I'd like to list a few suggestions for leftovers that may give you new ideas for making them a hit at the table. In preparing leftovers, seasoning is important, since spices, herbs, or flavoring1 can transform a lowly dish to a dramatic one. However, it requires experimenting and tasting. Go gently with a new flavor, increasing the amount when a taste for it has been developed with curry, for instance. Is your leftover SOUP? Undiluted Un-diluted cream soup makes a very good sauce for vegetables, either creamed or scalloped. Use it as a base for a cheese sauce to serve over asparagus on toast. Or add more cheese, plus chopped pimento, pi-mento, olives, and chives and put in your refrigerator and you will have a cheese spread on hand. , Is your leftover MEAT ? Chop or grind it and mix it with that leftover left-over gravy and use it as a filling in a biscuit-dough pinwheel roll. Serve with heated, undiluted, can- mayonnaise, scrambled eggs, or custard. Crumble a slice or two of leftover left-over breakfast bacon and add to a salad, or mix with peanut butter for a spread for crackers or bread. Mash a bit of leftover fish with mayonnaise, a little lemon, or onion juice and a dash of tobasco or Worcestershire Wor-cestershire sauce. Spread this mixture on rounds of bread, split biscuits, or crackers, and brown under the broiler for a canape. Cake crumbs with a little sugar and cinnamon added are good for topping an open-face fruit pie. Fine white cake crumbs combined with sugar and grated lemon rind make a different and lower calorie topping for lemon chiffon pie than does whipped cream. Use a little extra cream pie filling fill-ing as a cake filling, or serve it in a sherbet dish if you don't care for pastry. It all depends on your imagination, imagina-tion, plus a will to try something new. Why just warm up and disguise dis-guise leftovers? They can be exciting. |