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Posts Tagged ‘leftovers’

Got leftovers?


We had a very nice Thanksgiving Day visit with the local kids and grandkids. Each of the families brought side dishes and we were abundantly blessed with food and fellowship. I had some turkey leftover (which I don't mind stashing in the freezer for future use) and quite a bit of stuffing. Nora reminded me of this recipe for Stuffing Crust Quiche. My friend Judy gave it to me many years ago. I made some individual quiches for lunch on Black Friday. Here's the recipe in case you have some lingering stuffing:

StuffingCrustQuiche

Stuffing Crust Quiche

6 oz. stuffing mix
8 oz. cooked chicken or turkey
3/4 cup shredded Swiss cheese
2/3 cup evaporated milk
4 eggs

Prepare stuffing as directed on package. (Since I was using leftover stuffing I just added a little water to re-moisten). Press into a crust in pie plate. Place cheese and chicken in crust. Beat eggs and evaporated milk and pour over chicken and cheese. Bake at 400 degrees for 30-35 minutes or until lightly browned and set.

Since this didn't use up all the stuffing I added a layer of stuffing to this casserole which also used up some leftover gravy, green beans, and mashed potatoes.

I also had a little bit of leftover cranberry sauce which I mixed into some applesauce. It made a pretty, slightly tart side dish with some soup this evening.

CranberryApplesauce

I'm thankful for such an abundance of good foods and creative friends who give me good ideas for using up the bits and pieces leftover. Have fun utilizing your feast day leftovers. 🙂


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Hamming it up


Lately when I bake a ham I freeze most of the leftovers. I usually freeze one or two packages of cubed ham for in a casserole such as scalloped potatoes and ham or an egg casserole and then chop the rest in the food processor and freeze it for these Ham Balls in Barbecue Sauce.

A few weeks ago I ran across a ham salad recipe that was attributed to Paula Deen and decided to try it with some of the chopped ham from the freezer. I made it again this week and thought I would share it here to give you another idea for leftover ham and for a good lunch idea.

PaulasHamSalad

Here is my adaptation of Paula's recipe:

A Take on Paula Deen's Ham Salad

2 cups cooked ham, finely chopped
1 stalk celery, finely chopped
3 Tbsps. onion, finely minced
1 tsp. Dijon mustard
1 hard cooked egg, finely chopped
2 Tbsps. pickle relish
about 1/2 cup mayonnaise (enough to moisten the mixture)

Combine all ingredients, chill, and serve.

Enjoy!


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A delicious soup to help recycle your Thanksgiving turkey


We celebrated Thanksgiving with our local children and grandchildren this past weekend. I cooked the turkey carcass overnight with a few vegetables in the crockpot and ended up with about a quart of very rich broth. I also had about a cup and a half of leftover turkey gravy to use. I had thought about using the broth and gravy to make an old favorite, Cabbage Soup, but decided to try out a new recipe that I had seen recently. I did change it up some, so I will list the recipe as I made it.

TortelliniSpinachSoup

Tortellini Spinach Soup

2 Tbsps. olive oil
2-3 cloves garlic, minced
3 stalks celery, sliced
3 carrots, peeled and grated
1/2 onion, chopped
1 box frozen chopped spinach (I used 1/2 bag baby spinach, washed and stemmed)
2 cans cream of chicken soup (I used one can and the leftover gravy)
4 cups chicken broth
9 oz. refrigerated tortellini (cook 7-10 mins. and then drain)

Heat olive oil in a soup kettle. Saute onions, celery, carrots, and garlic until they are tender. If using the frozen spinach, add now. Add broth and chicken soup. Bring to a boil and then simmer 5-10 mins. Stir in cooked tortillini and fresh spinach. Heat briefly and then serve.

We really liked this and I plan to add it to my regular soup rotation. You could probably use frozen or dried tortellini or even ravioli in place of the refrigerated kind.

I probably won't post again until after Thanksgiving so I want to wish all of you a very Happy Thanksgiving.

Becka


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Crepes


Have you ever made crepes? I was inspired to learn to make them after we were served them in a variety of ways in France. The batter is basically a very egg-y and thin pancake batter. It is imperative that you make the batter at least an hour ahead of time and then refrigerate it before trying to cook the crepes, to prevent them from tearing. Some recipes are also formulated for Wondra flour, which is an instant flour often used for gravies. It does not lump as easily as regular flour. The recipe I am posting today calls for regular, all purpose flour. Crepes are extremely versatile and can be used very simply by filling with jam or cheese or in more elaborate presentations. You can find whole cookbooks on crepe cookery which will give you many ideas for shaping and folding them. I have seen them shaped into little cups by placing them on an inverted muffin tin and then baked and filled. They can be filled with a ricotta filling and used as manicotti. They are also great filled with leftover ground ham or chopped chicken and some chopped vegetables such as broccoli and mushrooms moistened with a little cream of chicken soup. Just roll the filled crepes, place in a baking dish and top with the rest of the can of soup diluted with a little milk. Bake in a 350 degree oven to warm them.

Here's the recipe for the crepe batter:

Crepe Batter

3 eggs
1/4 tsp. salt
2 cups of flour
2 cups plus 2 Tbsps. milk
1/4 cup vegetable oil

Combine all ingredients in a blender. Refrigerate for at least one hour. Heat pan and grease pan before the first crepe. (I usually run a stick of margarine or butter over the surface of the pan very quickly just for the first crepe.) Often the first crepe will stick or tear, but they improve as you go along. If your pan is old you may need to re-grease every couple of crepes. I find it helpful to use a small measuring cup to pour the batter into the pan. As you pour, tilt the pan to help spread the batter evenly--or use a neat little tool if you can find someone to make one for you! This recipe makes about 20 crepes.

I carried back a crepe pan from France one time in my suitcase, but you can also use a small curved non-stick skillet with great success.

picture of Crepe Pans

Crepes cook very quickly so be sure to have your area set up efficiently before you begin.

picture of Cooking Crepes

On the streets in France you will see vendors making and selling large sweet crepes. They use a special wooden tool for spreading the crepe batter on the griddle. Rob made me a little tool of my own for crepe making using dowels from the hardware store!

picture of Crepe Stick

Here are some finished crepes:

picture of Finished Crepe

Here is one of my favorite crepe filling ideas:

Cream Cheese Filled Crepes

8 oz. cream cheese, softened
12 oz. whipped topping
1 1/2 cups milk
1/4 cup powdered sugar
small box instant vanilla pudding

Mix the pudding with milk. Let set a few minutes. Beat cream cheese. Add powdered sugar and whipped topping then combine with the pudding. Spoon into cooled crepes. Roll up and then refrigerate in a covered container (such as Tupperware.) Separate the layers with waxed paper. Top with cherry or blueberry pie filling or chocolate sauce and nuts. These freeze well. Thaw in refrigerator before serving.

Becka


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