What To Do With Leftovers, page 1

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Asparagus
— Make asparagus omelets by chopping cooked asparagus and add to beaten eggs. Add a little grated cheddar or American cheese. Proceed as for an omelet.
— Place cooked asparagus in a buttered baking dish, then sprinkle with breadcrumbs mixed with parmesan cheese. Bake until heated through.

Biscuits
— Split in half and spread each cut side with butter. Sprinkle with garlic powder, parsley, dill weed and shredded cheese. Bake at 400 degrees F until the cheese is melted.

Bread-fruit and nut
— Slice and make French toast.

Candy
— Break Hershey bars into chunks and mix into standard chocolate chip cookie recipes.
— Add crushed pieces of Butterfinger to peanut butter cookie dough.
— Top rolled sugar cookie dough with gummy worms.
— Make a hole in the uncooked cookie dough and fill it with Life Savers, Warheads or Jolly Ranchers. They melt for a stained-glass effect.
— Mix candy pieces into a boxed cake mix.
— After frosting a cake, sprinkle it with candy pieces.
— Fold small candy pieces into cheesecakes or whirl them into milk shakes.
— Make your own McDonald's McFlurry by mixing candy into softened vanilla ice cream.

Candy canes
— Dissolve in mugs of coffee or hot chocolate for a tasty drink.

Cereal
— Crush the cereal well, dip chicken pieces into egg wash, then roll in the crushed cereal. Bake according to your favorite oven baked chicken recipe.

Challah
— Use leftover challah for bread pudding.

Chex Party Mix
— Use in salads in place of croutons.

Chili
—Reheat and spoon over cooked hamburger patties. Top with shredded Monterey jack cheese and sour cream.
— Serve over hot cooked rice.
— Warm leftover chili, then put into taco shells. Add shredded cheese, shredded lettuce, diced tomatoes and sour cream.

Coffee
— Freeze leftover coffee in cubes to cool off hot coffee.
— Add black coffee to pot roast to create a rich, brown gravy.

Chop Suey/Chow Mein
— Add scrambled eggs.

Corned Beef
— Slice thinly with Swiss cheese and layer corned beef on rye bread with a spreading of good mustard. Top with another slice of rye, brush the bread with melted butter and pan-fry or griddle until the bread is lightly toasted on both sides and the cheese melts.
— Make an open-face Reuben sandwich. Spread Russian salad dressing onto a slice of rye bread. Layer on thinly sliced corned beef, a generous spoonful of drained sauerkraut and a slice of Swiss cheese. Place this under the broiler and cook until the cheese melts.
— Dice the corned beef, add to sauteed onion and potato, add chicken broth to cover and let this reduce on top of the stove until the potato is tender. Mash half of the potato to thicken the sauce and spoon the sauce over toast or a poached egg on toast.
— Dice the corned beef and add to finely chopped celery, onion and red bell pepper. Moisten this with mayonnaise, season with salt and pepper and use as a sandwich filling or spoon into the center of a warm baked potato.
— Sauté onions in olive oil in an oven-proof skillet. Add diced corned beef and stir to warm through. Pour over three to four eggs that have been beaten with a little water. Cook, lifting the omelet from the sides with a wooden spoon or heat-proof spatula, until the omelet has cooked halfway through. Add a handful of shredded cheese, if desired, fold the omelet in half in the pan, flip it once, cook a minute, then slide onto a plate and serve with your favorite salsa.

Corned beef broth
— Save the broth from a corned beef and cabbage dinner. Chop up leftover beef, carrots, cabbage and potatoes and simmer them in the broth along with any other vegetables you may want to use.
— Slice it very thin, then heat up in a skillet with sliced green bell pepper, slivered onion and fajita seasoning. Serve in warmed flour tortillas as fajitas.

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