Show these recipes will utilize leftovers left overs in welcome ways b asiu M by JOSEPHINE GIBSON GIBBON director heinz food foa institute MEAT remaining from last nights roast and pits bits of vegetables in in the I 1 refrigerator need not net appear on table in a form in which wh they will be recognized they may bo server in almost numberless dishes so flavorful and tempting that the family will enthuse about them by adding a flavorful sauce or by combining with another food un an entirely new dish may be made vegetables offer possibilities for sandwiches and salads and the meats for meat pie or delicious hash bash try these recipes for thrifty flavorful dishes they will bring welcome variety to your table delicious hash combine one cup grated cheese two cups rich flakes one egg one teaspoon worcestershire cester shire sauce and a dash of pepper place a generous layer in a buttered baking dish add a layer of chopped cooked ham and repeat using remaining ingredients bake in moderate oven F until cheese is melted and the top slights slight ly brown about 16 15 minutes if leftover left over ham is not available use thin slices of cold boiled or baked ham vegetable salad sandwiches mix one large tomato finely diced dicea medium sized cucumber finely diced dicea 2 tablespoons minced onion medium size green pepper minced 8 to 10 stuffed spanish olives 2 cups clips shredded lettuce ana salt to taste and spread between slices of whole wheat bread which have been spread with mayonnaise salad dressing cut into rectangles but do not remove crust serve with meat egg or bean salad baked bean and egg ege salad place 2 cups oven baked beans in a sieve and wash with boiling water then cool add 3 chopped hard cooked egg whites 6 preserved sweet gherkins chopped I 1 small chopped onion and teaspoon salt moisten with mayon naise and serve in crisp lettuce cups garnish with mayonnaise and egg yolks pressed through a sieve serve very cold serves 4 |