by Marian Latzko W hen you open the refrigerator door and shrink away in horror as you view yesterday's delicious beef roast, that bit of turkey and chicken left over after the party, and last week-end's ham, don't give in to your impulse to clean that refrigerator right into the garbage can. Use your imagination and that food won't go to waste — or even be' recognized as leftovers! That "bit of turkey and chicken left over after the party" .can be made into Poultry Pinwheels with Pickle Sauce or Baked Eggs on Turkey Hash. You can substitute ham for the turkey in the' turkey hash. What's better than the traditional combination of ham and eggs? As for last week-end's ham, use it in casseroles with noodles, spaghetti, macaroni, rice or mixed vegetables such as in Ham Vegetable Bake. (You can use any cubed meat in this manner.) This casserole uses frozen Brussels sprouts with celery soup and sour cream. The unusual seasoning is dill leaves. Your favorite jello salad would go well with this meal. A pudding served warm with a nut garnish would make a delightful finale. There are many more ways to use up these leftovers too. You might like to fold diced meat into omelettes or make a meat pie with mashed potato topping. You can add leftovers to a cream sauce with green pepper and pimento (a la king) and serve it over toast, baking powder biscuits, corn bread or rice. Delicious sandwiches can be made when the meat has been warmed in its own gravy or a barbecue sauce. If you enjoy salads, Garden Vegetable and Rice Salad will make good use of diced ham, luncheon meat as well as leftover vegetables that are also to be found in that overfilled refrigerator. This salad is especially nutritious, combining several vegetables and meat together. Remember when you cook the rice not to rinse the vitamins away. Since the rice has been highly refined, the natural nutrients have sometimes been replaced on the outside of the rice grains. Start your unwashed rice in boiling water and it will be more nutritious. In the future, when you have meat to store, you can save precious room in the refrigerator by cutting the meat from the bones and storing it covered in a small container, or wrapping it tightly in wax paper or foil. Now when you look in that refrigerator, imagine all the fun you'll have using those delicious leftovers! , ' 5 vK - (^W^^'r..^:,. •""'".' * HAM AND TUBKEY BOLLS < , ' •*. .* 6 thin slicet boiled ham " ,," ;„,* thin slicet cooked (urkvy or chicken ^ f ^1 «i candied dill pifkle strip, , , * I g»itn »AM^ ^»»— . . . ^STi H * **V TTPf Imaginative Leftovers, JAHMAZETTE cup diced mushrooms (4-ounce can) cup shredded American cheese teaspoons salt teaspoon pepper teaspoon sugar teaspoon Worcestershire sauce 6 ounce* broad noodles Vi 2 tablespoon* fat I Mi pound diced pork IMi Vt pound diced veal M Mi cup chopped onion I IVt cup* water I Wt cup* condensed tomato soup (lOM-ounce can) Cook noodles in boiling salted water until tender (about 5 minutes). Drain and rinse. While noodles are cooking, melt fat in skillet. Brown pork and veal in fat. Add onion and cook 15 minutes. Add water, tomato soup, mushrooms, cheese, salt, pepper, sugar and Worcestershire sauce. Simmer 5 minutes. Add noodles and simmer 20 minutes, or arrange noodles on hot platter and pour meat sauce over. Makes 4' servings. HAM VEGETABLE BAKE I can (IQVi ounces) condensed cream a/ celery soup Vs cup sour cream Vt cup water V* teaspoon dried dill leaves 1 cup diced cooked ham 1 package (10 ounces) frozen Brussels sprouts, cooked and drained 2 cups cooked wide noodles (about 4 ounce* uncooked) 2 tablespoons buttered bread crumbs In IK-quart casserole, blend soup, sour cream, water, and dill. Stir in ham, brussels sprouts, and noodles. Top with crumbs. Bake at 350°F. 30 minutes. Four servings.
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