Holiday Leftover Recipes

By Michelle Plummer

Well, we have made it past the last holiday food frenzy with much success!  The ham was delicious and not over cooked, rosemary and roasted garlic mashed potatoes were a hit! Here is a hint, unless your brother-in-law is from the old country and is use to grandmother having the entire house smell of garlic at 9:00 am; plan ahead!  None the less dinner was wonderful…but the leftovers, as families downsize consumption, in actual number, and taking home said delicacies….your refrigerator looks like a display for the ‘store & save’ container company!  This is what I am planning for the next few days of meals at home, NO SHOPPING necessary!

Using the leftover pie dough, make a quiche using eggs, milk, cream, bits and pieces of cheese some simple veggies and add a side salad in less than 60 minutes. Not only is it nutrient delicious and colorful but it is different than the last 8 meals of roasted meat, mashed something and ‘little’ wrapped something!  As a little side note, many years ago I had the privilege to assist Howard Helner (known for making the fastest omelets) http://www.incredibleeggman.com and his recipe for quiche is never fail.

SUDDEN QUICHE

6  Eggs, salted and peppered
1  Frozen deep-dish pie shell (or a sheet of refrigerated pie crust in a 9-in pie shell)
1  Cup of half & half or whole milk ,or 2% milk,

2  Cups of anything in your fridge that seems like it’ll work
1  Cup of shredded any kind of cheese

Preheat oven to 425-F.  Pierce the pie crust all over with a fork.  Bake, unfilled, for about 8-minutes.  Meanwhile, mix together the eggs, half & half or milk, cheese and anything else and empty it all into the pre-baked pie shell.   Reduce the oven to 325-F and bake for 35 or 40 minutes.  Let it rest for 5-minutes before serving.

Well, what about dinner?  This is the best meal to hide little bits of this and that!  Mis Matched Macaroni and Chees!  Everyone has a basic mac and cheese recipe, and I am no different, however, I rarely make mac and cheese the same way twice.  Macaroni, some cheese- keep using up the bits and pieces—cream cheese and mascarpone are divine, cheese ball…why not!, then sauté or steam diced veggies from the leftover vegetable tray, and chop ham, chicken, roasted beef anything on hand.  My new favorite addition is sweet potatoes, remove the skins, the marshmallows sugar and mash them into the cheese sauce…Delicious and one more vegetable the kids are eating without the fight!

Mis Matched Mac & Cheese

1 pound Macaroni
1 to 2 lbs. any cheese on hand, grate or cut into small pieces
3 cups assorted vegetables and meats,
Salt and Pepper to taste (especially pepper)
3 tablespoons butter
3 tablespoons flour
3 cups milk, warmed any type available—1/2&1/2, cream, skim etc

Directions:

Cook macaroni according to package instructions. Drain and rinse.   Make white sauce by melting butter, adding flour and stirring in milk.  Add cheese to hot white sauce and stir until melted.  Fold cheese sauce into macaroni.

Add vegetables and meats, stir well.  Serve immediately or pour mixture in baking dish and heat in oven (350:F), uncovered, for 20 minutes or until heated through.

One Response

  1. All my leftovers are going into a SUDDEN QUICHE
    it sounds really nice, I shall let you know how good it was. thank you for your recipe and have a wonderfull 2011

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