Money Saving Wednesday…Using Leftovers

Posted by Carolyn on Apr 14th, 2010 in Food Storage, Frugal Living, Money Savers, Recipes | 1 comment

I’m heading out of town for a few days and I was originally going to have those staying home to post for me but just felt it was a lot to ask so today’s post will be the last this week. As I thought about what to write in regards to saving money this week I was cleaning the fridge and really become frustrated with the food I was throwing away. Not much , but any amount of waste is too much. For the past year I have been creating and experimenting with recipes which use the foods we have stored, namely canned fruits and veggies, in unique ways. The goal was to help the reader rotate the foods they have stored. As I reflected I realized it was also valuable to think of creative ways to use our leftover foods. Every time we throw away foods we need to purchase foods to make our meals. When we use our leftovers we stretch our food budget saving money for other things, hopefully, more self reliance supplies for our General Stores.

In that spirit I share these recipes with you in hopes that they will get you thinking more creatively about how you are using those leftovers in ways that none of the family will notice.

To use left over mashed potatoes:

Potato Dinner Rolls

5 C Flour
1 C Mashed potatoes
3/4 C Butter
1 C Scalded milk
1/3 C Sugar
2 Eggs
1 1/2 tsp. Salt
2 1/2 tsp. Yeast

1. Dissolve yeast in lukewarm milk with sugar and set aside for 5 minutes.

2. Combine 1 C flour and salt.

3. Combine eggs, butter and potatoes.

4. Add flour to bowl from mixer.

5. Add potato mixture.

6. Add milk and yeast mixture.

7. Mix until blended.

8. Begin adding remaining flour a little at a time until you your dough pulls away from mixing bowl but is still a little sticky.

9. Using the paddle attachment knead for 5 minutes.

10. Cover with a damp cloth and let rise in a warm, draft free place until doubled, about 2 hours.

11. Place dough on counter and knead a few times.

12. Form into desired rolls and place on cookie sheet.

13. Let rise 1 hour.

14, Bake in a 400°F oven for 20-25 minutes or until golden.

15. Brush tops with butter while still warm, if desired.

*** Add a little red food coloring and use to make tea sandwiches…see below

Twice “Baked” Potatoes

Left over mashed potatoes

1/2 cup sour cream

1 cup grated cheddar cheese

4 strips bacon

1/4 cup chopped green onion

1. Cook bacon and set aside to drain. Cool and dice.

2. Combine 3/4 cup of grated cheese, sour cream and green onions.

3. Combine warm potatoes and cheese mixture

4. Spray muffin tin with cooking spray.

5. Spoon potato mixture into cups making a small well in the center.

6. Sprinkle with remaining cheese and diced bacon.

Bake 325º until warmed through and cheese is browned

I remember when my nana used to make little tea sandwiches. She would make the first layer eggs salad and the second ham spread. They were so yummy and just the right size for little hands.

Left over Ham: I remember my nana making ham spread and egg salad tea sandwiches for us. They were so good and made me feel so special.

Ham Spread

1 pound cooked ham

2 teaspoons pickle relish (dill or sweet…try some of both)

1/2 teaspoon prepared mustard

1/4 cup creamy salad dressing (Miracle Whip type)

1. Cut ham into bite sized pieces.

2. Place into food processor, grind on pulse until very coarse.

3. Add pickle relish and pulse a few more times.

4. Combine mustard and salad dressing.

5. Combine ham and dressing and mix well.

Serve on crackers or make old fashioned tea sandwiches. Tea sandwiches are so much fun for a little girls tea party.

Option 2: Leave out relish and serve on toast topped with a poached egg. Really yummy!

Left over chili or taco meat:

Pizza: Using a store bought or homemade crust spread with meat, top with diced tomatoes, black olives and green onions. Sprinkle with grated Colby jack marbled cheese. Bake 375º until cheese is melted.

Nachos: Top tortilla chips with warmed meat, diced onion, olives, salsa, melted cheese and sour cream.

Potato Bar: Slice hot baked potato beginning and ending 1/2 inch from each end. Squeeze inward from the ends forming a bowl. Add meat, grated cheese, sour cream.

Taco soup: Combine 2 cans diced tomatoes, 1 can corn, 1 can tomato sauce, 1 can green beans, chili or meat. Heat through. Add more taco seasoning if desired.

Chili Tamale Pie

Left over Chili

1 Can corn

1 Can diced tomatoes

1 Small can diced chillies

1 Cornbread muffin mix

1 C grated cheese

1. Combine chili, corn, tomatoes with liquid.

2. Place in oven proof dish.

3. Make corn bread according to package directions.

4. Drain chillies and combine with corn bread.

5. Spoon cornbread over chili.

6. Sprinkle with cheese.

7. Bake according to package direction until cornbread is cooked.

Leftover veggie, baked potatoes and meat

Frittata

Use up left over veggies, baked potatoes and meat.

10-12 Eggs

1 Cup favorite cheese

1. Move oven rack so it is six to eight inches from the top. Turn on broiler.

2. Using a skillet with an oven proof handle, add about a tablespoon of oil and one tablespoon of butter.

3.Slice leftover baked potatoes. Place in skillet and brown.

4. Add leftover veggies and meat and heat through.

5. Whisk 10-12 eggs with 1 tablespoon of water or milk.

6. Add half of the cheese

7. Pour egg and cheese mixture into the skillet. Moving the egg from the edge into the center stir eggs gently until eggs are still wet but mostly cooked, about a minute of two.

8. Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns and eggs finish cooking. This will take 2-4 minutes

9. Remove skillet from oven and let sit for about 3 minutes to finish cooking in center.

Serves six

Enjoy! Please share your favorite recipes for using leftovers with us.

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