Using leftovers

Press, 17 April 1980, Page 20

Using leftovers

Rising prices encourage the most to be made out of leftovers. The secret of good left-, r over cuisine is to take care not to overcook vegetables the first time. Besides retaining more goodness, less cooking ensures the vegetables will not turn mushy at the second . cooking. Lightly cooked vegetables can be stored in containers in the refrigerator or freezer for use later. When enough is collected, they can be mashed or left whole and added to soup §tock for a good winter warmer.

Soup can be made with any old vegetables or meat. A spoonful or two of stock with a few cups of water, along with the leftovers, can be very

tasty. Soup bones can be boiled, the stock cooled and then the fat removed from the top when solidified for an instant nutritious and cheap supply of jelly that can be stored and used for small quantities of leftovers. A tablespoonful or so at a time with two cups of water makes a. good stock.

Leftovers can be added to scrambled eggs or made into a special “combo.” They can also be reheated, put on toast, or a cheese sauce can be poured on .top. then lightly grilled.

For a second hot meal off the Sunday roast, slices of cold meat can be heated slowly in leftover gravy. Leftover, vegetables can be reheated on a plate on top of the pan. Cold potatoes have limitless uses. Boiled, they can be sliced and fried.

sliced on top of or diced in a pie, and diced into soups, casseroles, and mince. They can be sliced into an ovenproof dish, piled with other vegetables. a white sauce, and cheese, and baked in the oven.

Yesterday's mashed potatoes can be used in making shepherd’s pie, fish cakes, or soups. They can also be fried up with other leftover vegetables. Leftover rice also has many uses. Dishes such as fried rice require cola, cooked rice. Cold rice balls can be made by padding a small handful around cold fish or a gherkin and rolling in sesame seeds. Cooked rice can also be added to soups, casseroles. and stews, or made into hot rice puddings topped with cinnamon.