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Pat’s Pantry: Lively leftovers

By Pat Mills

Your family not crazy about the same dish reheated again the second time? Let’s take those leftovers and remake them into new dishes. – Pat

Meatloaf burritos

1 tablespoon butter or margarine
1 can (15 oz) pinto beans, rinsed and drained
2 cups crumbled cooked meat loaf (about 3 slices)
6 flour tortillas (7 in), warmed
shredded cheddar cheese, shredded lettuce, chopped tomatoes, and salsa, optional

Melt butter in a skillet; add half of the beans and mash with a fork. Stir in meatloaf and remaining beans; heat through. Spoon about ½ cup meat loaf mixture onto each tortilla. Top with cheese if desired. Fold up bottom and sides over filling. Serve with lettuce, tomato, and salsa if desired.

Roast pork soup

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 oz) navy beans, rinsed and drained
1 can (14½ oz) Italian diced tomatoes, undrained
4 cups water
½ cup unsweetened apple juice
½ teaspoon salt,
½ teaspoon pepper
minced fresh basil

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Yield: 9 servings.
Turkey
casserole

3 cups diced cooked turkey or chicken
2 cups (8 oz) mild cheddar cheese shredded
1 tablespoon all-purpose flour
1 tablespoon Dijon or spicy mustard
4 large eggs, beaten
3 cups milk
1 teaspoon salt
¼ teaspoon black pepper
1 12 count kings Hawaiian original sweet dinner rolls, cubed

Place bread, turkey or chicken and cheese in a large bowl and blend gently with a large spoon. In another bowl, whisk eggs, add flour and whisk, and then add mustard, melted butter, eggs, milk, salt and pepper. Whisk thoroughly. Pour milk mixture over the bread, turkey and cheese; stir gently to blend (be careful not to over-stir as the bread can become overly moist and break apart). Let stand for 5 to 10 minutes for bread to absorb liquid. Pour into a buttered 2-qt. baking dish. Preheat oven to 350 degrees and bake for 50 minutes. (Should be lightly golden and puffed). Test with a knife inserted into center-it should come out clean with little liquid on the knife.

FOOD FACTS

• To keep the yolks centered, stir the water while cooking hard-boiled eggs. Great for deviled eggs.
• If venison is soaked in ginger ale overnight it will eliminate the gamey flavor.

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