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Be sure to refrigerate leftovers promptly and use them within one or two days or freeze.
If you have any doubt about whether a food is still safe to eat, throw it out!
Keep your leftovers in a section of your fridge
that you designate only for leftovers. Then it's easy to see what you have.
Leftover meat like roast beef, turkey or chicken
can easily be used in sandwiches for tomorrow's lunch. Or it can be chopped, frozen and used
in a casserole later in the week.
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Leftover ham makes great ham salad or you can use it to make ham and bean soup.
Leftover onions, green peppers can be chopped and
sealed in zipper-top bags and kept in the freezer. It's economical and time-saving, too. Next time
you need chopped onions, just pull a bag out of the freezer!
Leftover bread can be used to make bread pudding.
If your family doesn't eat the heels of a loaf of bread, keep a bag in the freezer and add the heels
until you have enough.
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!
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