A to Z Recipes
|
|||||
|
~ 03-09-2004 ~ |
|||||
|
IN TODAY'S ISSUE:
Publisher's Desk |
|
Publisher's Desk...
Ah! Leftovers! Actually, it’s not a bad word. If not for leftovers, my kids might go hungry 3 days a week while I am working 12-hour shifts. It’s what you do with leftovers that makes them a treasure. In today’s issue, we have some wonderful planned leftovers recipes from Larry Holmes in Ontario, Canada. Yes, some folks (like Larry and me) actually plan for such meals. If you’re as smart as I think you are, you should, too. If you cook for only yourself or for two, preparing meals for planned leftovers is a must. And, for every time I light up the fire on the pit on our patio, someone’s going to have some great meals in days to follow. I cannot recall a time that I prepared brisket when I didn’t cook extra, chop or slice, and set aside some portions for other meals. Even meatloaf, pot roast, baked or stewed chicken, etc. can be made ahead and enjoyed just as much in subsequent sittings. If you are one who says “I don’t DO leftovers!”, you are certainly missing the boat, my friend! I hope you get some ideas from today’s issue. And, please join me in thanking Larry for all the time and effort he put into his submissions.
"It is a requirement that items sent for posting NOT be from other newsletters."
Please remember:
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself. Enjoy!
Wise Words
Shared by Julie, TX
1. If you're too open-minded, your brains will fall out.
Snappy Sandwich Spreads for Leftover Meats
Beat the humdrum leftover blues with one of these snazzy spreads.
Spicy Roasted Red Peppers
Great slathered on turkey or ham between 2 pieces of rye bread (or another hearty bread).
Drain and chop 1 jar (7 ounces) roasted peppers. Cook in a skillet over medium heat with 1 tablespoon each olive oil, ground cumin and sugar until heated; let cool.
Simple Avocado Salsa
Perfect with turkey (or roast beef) and shredded lettuce on toasted whole-wheat bread.
In a food processor, pulse 1 cup quartered tomatillos or cherry tomatoes with 1 small onion, 1 avocado and 1 tablespoon lime juice. Season with salt, pepper and fresh cilantro, if you have any.
Horseradish and Mustard Mayo
Try this with roast beef or turkey, a couple slices of tomato and white bread.
Mix together 5 tablespoons mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon Dijon mustard. Season with pepper. If you have some on hand, add some chopped red onion.
Source: cookingvillage.com
By Tawra Kellam*
Leftovers seem to be a never ending thing around our house. There are many ways to use leftovers and sometimes it can be hard to get creative. Here are several tips from Not Just Beans to get you started.
~Freeze leftovers in a muffin tin lined with aluminum foil. When frozen label, store in a freezer bag and use for lunch one day.
~Grind up 1 serving of leftovers and use as baby food. If you don't use them right away, freeze in ice cube trays, when frozen transfer to a freezer bag.
~Cut leftover meat loaf or roast beef into chunks and add them to spaghetti sauce to make speedy spaghetti and meatballs.
~Chili Pie- Pour 4 cups extra chili in a deep pie or casserole dish. (Add one can corn or other mixed vegetables if you have a little less than 4 cups.) Prepare 1 recipe cornbread according to directions. Drip batter over chili. Bake at 375° for 30 minutes or until the cornbread is done. Sprinkle with shredded cheddar cheese if desired.
~Spread leftover sloppy Joe meat (hamburger with bbq sauce can also be used) in a casserole dish. Place sliced American cheese or cheddar cheese over the meat and top the cheese with homemade or refrigerator biscuits. Bake at 350° until the biscuits are done.
~Meatloaf- Sauté 1 large sliced onion in a frying pan. Cut meatloaf into bite size pieces. In the frying pan add meatloaf, one 8-ounce can of tomato sauce, plus a can of peas or mixed vegetables. Heat through.
~Grind up or dice leftover roast beef, stew meat, etc. Add to scrambled eggs along with cubed leftover potatoes for an easy breakfast.
~Use leftover pork and beans to make an open-faced sandwich. Put the beans on hamburger bun halves or bread, top with a slice of American cheese and broil until the cheese starts to bubble and is melted.
~Hash is a good way to use extra onions, peppers and hamburger. Here's a good Hash recipe.
Hash
½ lb. ground beef
In large skillet, brown beef, onion, and green pepper. Drain fat. Add tomatoes, rice, chili powder, salt and pepper. Heat through. Pour into 2 quart casserole. Cover and bake 1 hour at 350.
*About the Author:
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Wrong Song
A pastor explained to his congregation that the church was in need of some extra money, so he asked them to consider being more than generous. He offered that whoever gave the most would be able to pick three hymns. After the offering plates were passed about the church, the pastor glanced down and noticed that someone had graciously offered a $1,000 bill. He was so excited that he immediately shared his joy with his congregation and said he'd like to personally thank the person who placed the money in the plate. A very quiet, elderly, saintly lady in the back of the church shyly raised her hand. The pastor asked her to come to the front, so she slowly she made her way towards him. The pastor told her how wonderful it was that she gave so much, and in thanks he asked her to pick out three hymns. Her eyes brightened as she looked over the congregation. She pointed to the three most handsome men in the church and said, "I'll take him and him and him."
During a Papal audience, a business man approached the Pope and made this offer: Change the last line of the Lord's prayer from "give us this day our daily bread" to "give us this day our daily chicken." and KFC will donate 10 million dollars to Catholic charities. The Pope declined. 2 weeks later the man approached the Pope again. This time with a 50 million dollar offer. Again the Pope declined. A month later the man offers 100 million, this time the Pope accepts. At a meeting of the Cardinals, The Pope announces his decision in the good news/bad news format. The good news is... that we have 100 million dollars for charities. The bad news is that we lost the Wonder Bread account!
A married man goes to confessional and says to the priest, "Father, I had an affair with a woman... almost." "What do you mean almost?" questioned the priest. "Well, we got undressed and rubbed together, but then I stopped." "Rubbing together is the same as putting it in," explains the priest. "You're not to go near that woman again. Now, say five Hail Mary's and put $50 in the poor box."
The man leaves confessional, says his prayers, and then walks over to the poor box. He pauses for a moment and then decides to leave. The priest quickly runs over to the man and exclaims, "I saw that... you didn't put any money in the poor box!" "Well Father, I rubbed up against it and, like you said, it's the same as putting it in!"
Imagine his surprise when the Pope sat down in the seat next to him for the flight. Still, the gentleman was too shy to speak to the Pontiff. Shortly after take-off, the Pope began a crossword puzzle. 'This is fantastic,' thought the gentleman. 'I'm really good at crosswords. Perhaps, if the Pope gets stuck, he'll ask me for assistance.'
Almost immediately, the Pope turned to the gentleman and said, "Excuse me, but do you know a four letter word that ends in 'unt' are refers to a woman?" Only one word leapt to mind... a vulgar one. 'I can't tell the Pope that. There must be another,' thought the gentleman. Then, it hit him. He turned to the Pope and said, "I think you're looking for the word 'aunt'."
"Of course!" exclaimed the Pope. "I don't suppose you happen to have an eraser?”
A priest and a rabbi are walking down the street together, and they both want a drink, but they have no money on them. The priest says, "I've got an idea how to get us some free drinks." He walks in alone and the rabbi stands at the door and watches. The priest orders a drink, drinks it, and then the bartender gives him his tab. The priest says, "But my son, I've already paid for the drink." The bartender says, "I'm terribly sorry, father, but it's really busy in here and I must have forgotten." The rabbi walks in and orders a drink. After he drinks it, the bartender gives him the tab, and the rabbi says, "Son, I paid you when I ordered the drink." The bartender says, "I'm terribly sorry, rabbi, I don't know what's wrong with me, but that's the second time that happened to me today." The rabbi says, "That's okay, son, no offense taken. Now, just give me change for the twenty I gave you, and I'll be on my way."
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
A to Z Recipes, an HONOR SYSTEM publication, operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
HOW DOES THE HONOR SYSTEM WORK?
Put simply, the service allows you to make a contribution of any amount as little as US$1.00 monthly to A to Z Recipes using your credit or debit card through the same purchasing system used when buying a frying pan from Amazon.com. The combined total of those contributions is paid to A to Z Recipes on a regular basis and can be used by us to cover our expenses. There is no cost to you other than the charge made on your credit or debit card and we receive no private information about you as a result of the transaction.
For more information on the "Amazon Honor System", or to make your monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!
Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).
PLANNED LEFTOVERS
~All submitted by Larry Holmes, Ontario, Canada
~LAMB~
GRILLED LEMON-GARLIC LEG OF LAMB
3 cloves garlic, minced
In small bowl or food processor, combine garlic, lemon juice and rind, rosemary and pepper; gradually pour in oil and mix until smooth. Place lamb in shallow dish; pour marinade over, turning to coat both sides. Cover and let stand at room temperature for 1 to 2 hours or refrigerate overnight (bring to room temperature before cooking).
Remove lamb from marinade, reserving marinade. On greased grill 4 inches from hot coals or at high setting, or under broiler, grill lamb for 15 minutes, brushing with marinade several times; turn and cook for 12 minutes longer or until meat is pink inside. Let meat stand for 10 minutes before slicing thinly across the grain. Reserve one-quarter of the slices for the next meal. (Follows)
Makes 4 to 6 servings.
Half head Boston or romaine lettuce
Bulgur Salad:
Dressing:
Salad: In bowl, cover bulgur with very hot water. Let stand for 1 hour. Drain well. Add green onions, celery and carrot.
Dressing: Combine yogurt, sour cream, oregano, basil and mustard; mix well. Pour just enough dressing over bulgur mixture to moisten, reserving remaining dressing; toss to mix. Cover and refrigerate for at least 1 hour or up to 2 days.
Just before serving, toss salad again and season with salt and pepper to taste.
Arrange lettuce leaves on large platter; mound Bulgur Salad on top. Surround with Lamb in Mustard-Garlic Vinaigrette. Pass reserved dressing separately.
Makes about 4 servings.
In small bowl or food processor, combine oil, lemon juice, garlic and mustard; mix well and pour over lamb. Cover and refrigerate for at least 2 hours or overnight.
~BEEF~
STROGANOFF ON NOODLES
2 ½ pounds stewing beef
Trim beef; cut into ¾-inch cubes and set aside. Cut mushrooms in half; set aside. In flameproof Dutch oven, heat oil with butter over medium heat; cook garlic and onions just until softened but not browned. Remove from heat.
Add beef, mushrooms, 1 ½ cups of the stock, tomato paste, paprika, salt, and pepper to taste; mix well. Cover and bake in 325° F/ oven, stirring occasionally, for about 1 ½ hours or until meat is fork-tender. Remove from oven.
Blend flour with remaining ½ cup stock; stir into beef mixture and cook over medium-high heat, stirring until mixture is thickened and bubbly.
Meanwhile, in saucepan of boiling salted water, cook noodles according to package directions or until al dente. Drain well and arrange on plates. Spoon half the stroganoff over noodles; garnish with parsley and dollops of sour cream. Reserve remaining stroganoff for Beef with Harvest Vegetables.
Makes about 4 servings.
4 small potatoes
Cut potatoes and carrots into chunks; trim beans and slice diagonally into 1 ½-inch pieces. Add to Stroganoff; cover and bake in 325°F oven for 30 minutes. Let cool to room temperature; cover and refrigerate overnight.
To serve, reheat beef mixture in 325°F oven for 30 to 40 minutes or until heated through. Alternatively, cook over medium-high heat for 20 to 30 minutes.
Makes about 4 servings.
SALMON TROUT WITH RICE STUFFING
1 salmon trout or whitefish (about 4 pounds)
Stuffing:
Rinse fish under cold, running water; pat dry inside and out. Set aside.
Stuffing: In skillet, melt butter over medium heat; cook onions for 3 to 4 minutes or just until softened. Remove from heat; stir in rice, parsley, slat, thyme, and pepper to taste. Thinly slice 1 of the lemon. Place half of the slices inside fish; cover with stuffing and place remaining slices on top.
Grease sheet of heavy-duty foil large enough to wrap fish; place fish on top and seal package tightly. Bake in 450° F oven for 10 minutes per inch of thickness of fish or until fish flakes easily when tested with fork. Cut remaining lemon into wedges and serve with fish. Reserve about half of the fish to chill and serve with Quick Cucumber Sauce.
Serves about 4
reserved fish from Salmon Trout
In sieve, sprinkle cucumber lightly with salt; toss well. Let stand to drain for 20 minutes. Rinse under cold running water and drain on paper towels. Place in bowl and stir in mayonnaise and dill.
Serve with reserved salmon cut into chunks.
Makes about 4 servings
(Buy two chickens about the same size. Cut up them up and freeze wings for another use. Bake the drumsticks and thighs for the first night’s recipe and cook the chicken breasts in a yogurt-lime sauce to serve cold the second night.)
OVEN-BARBECUED CHICKEN
1 tablespoon butter
In 13x9-inch baking dish, melt butter in 375° F oven; add oil, onion and garlic. Place chicken, skin side down, on top; bake for 25 minutes.
In small saucepan or microwave safe dish, bring ketchup, chili sauce, chutney, Worcestershire, salt and hot pepper sauce just to boil. Remove from heat.
Turn chicken over; drain off excess fat. Spoon hot sauce over each piece; bake for 25 minutes or until tender and no longer pink inside.
Makes 4 servings.
4 chicken breasts
Remove skin and excess fat from chicken; place in single layer, meat side down, in greased baking pan.
Mix together yogurt, lime juice and rind, garlic, gingerroot, salt and pepper; spoon over chicken. Bake in 375° F oven for 20 minutes.
Turn chicken over, spooning sauce over top; bake for 20 to 25 minutes longer or until tender and no longer pink inside. Cover with foil or plastic wrap. Let cool to room temperature and refrigerate for up to 1 day.
Serves 4
MUSSELS WITH TOMATOES AND
6 pounds mussels
Scrub mussels under cold running water and remove beards. Discard any that are not tightly closed or do not close when tapped. Set aside.
Trim leeks, removed green parts. Slice in half lengthwise and wash well; cut into 1 ½-inch long strips and set aside.
In large pot of boiling water, cook fettuccine until al dente; drain and return to pot. Remove 5 cups fettuccine and rinse under cold water. Drain again and set aside for Pasta Salad. Toss remaining fettuccine with 1 tablespoon of the oil.
Meanwhile, in large heavy saucepan, heat remaining oil over medium heat; cook garlic and thyme for 1 minute. Add mussels, leeks, tomatoes and wine; cover and bring to boil. Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that do not open). Sprinkle with parsley. Reserve about 4 dozen of the mussels and ½ cup of the cooking liquid for Pasta Salad; cover and refrigerate for up to 1 day.
Spoon hot fettuccine onto individual plates or unto large bowls; top with mussel mixture, pouring a little cooking liquid over each.
Makes about 4 servings.
Use the pasta and mussels reserved from the first night’s dinner for this quick and easy salad.
5 cups cooked fettuccine
In large salad bowl, combine fettuccine, mussels, peas, parsley, olives, red pepper and onions. In small bowl or food processor, combine mussel cooking liquid, lemon juice, oil and garlic; mix well. Pour over pasta mixture and toss. Season with salt and pepper to taste. Cover and refrigerate until chilled.
Makes 4 to 6 servings.
VEGETABLE CHICKEN CASSEROLE
8 oz. medium egg noodles
In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking. Add vegetables, onion, chicken and seasonings. Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot and crisp tender and noodles are tender.
Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2-3 minutes until cheese is melted.
Source:
CRUNCH TOP CHICKEN BAKE
Preparation Time: 10 minutes
2 cups shredded leftover cooked chicken
1. Preheat oven to 375°F. Spray a shallow glass baking dish with vegetable cooking spray.
2. Spread chicken over bottom of prepared dish. Pour soup evenly over chicken. Sprinkle with pepper. Mix well.
3. Spread half of green beans over chicken mixture. Spread half of onion rings over top. Repeat layering with remaining green beans and onion rings.
4. Bake until casserole bubbles and top is browned, about 20 minutes. Serve immediately.
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
Materials presented in A to Z Recipes newsletter and web site are for individual use of subscribers only and not for redistribution in ANY manner.
|
| ||
