Friday, February 02, 2007

Give Leftovers A Lift

Give Leftovers a Lift

Mashed Potato Makeover. “I combine leftover mashed potatoes with chopped onion and shredded cheese, then bake it,” says Rose Ann Miller of Flagler Beach, Florida. “It tastes like twice-baked potatoes without the work.”

Crumb-Saver. “Don’t discard cookie or cereal crumbs,” advises Marie Rabe of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

Ham Helper. Marion Stanley of Joseph, Oregon mixes ground leftover baked ham with chopped olives and green pepper, shredded cheddar cheese, Dijon mustard and mayonnaise, then stuffs it into hard rolls. “Wrapped in foil and baked at 375° for 30 minutes, these are tasty hot sandwiches,” she remarks.

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Mom's Chip Dip

This dip is just too easy. By combining the two ingredients below, you get a CREAMY, flavorable onion dip that's not too hard on the palate and it goes a long way. This never lasts at my parties.

1 large container of Dean's French Onion Dip (or your favorite brand)
1 large container of sour cream

Mix together thoroughly. Chill for 1 to 2 hours before serving.


Bread Bowls, Clam Chowder, and Spinach Dip

This recipe and picture was intended for a Super Bowl party, but I do these bread bowls at Christmas with spinach dip. I'll give the recipe for the spinach dip also at the bottom of this post. But, no matter what you decide to put in your bread bowl, it always looks pretty on the table. Not to mention less clean up! And if you don't have time to make the bread yourself or if you don't have a bread machine, you can pick up a round bread from your local bakery.
1/2 cup water (70 to 80 degrees)
1 cup warm milk ( same temps)
2 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
4 cups all purpose flour
2 packages (1/4 ounce each) active dry yeast
1 egg white, beaten
Vegetable Chowder:
1 large onion, chopped
3 celery ribs, chopped
6 tablespoons butter
3-1/2 cups frozen mixed vegetables, thawed
6 tablespoons all-purpose flour
4-1/2 cups milk
4 bacon strips, cooked and crumbled
2 teaspoons chicken bouillon granules
3/4 teaspoon seasoned salt
1/2 teaspoon pepper
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 miutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowl, cut the top fourth off of the bread; carefully hollow out bottom of each, leaving a 1/4 inch shell (discard removed bread or save for another use). For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Sitr in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls. Yields:6-8 servings.
1 cup mayonaise
1 cup sour cream
1 pkg Mrs. Knorr vegetable soup mix (I like this brand best, but Lipton or your favorite vegetable soup mix will work too!)
1 pkg spinach (frozen) cooked and drained well.
Mix mayonnaise, soup mix, and sour cream. Stir in spinach. Chill 2 to 3 hours. Pour in bread bowl just before serving. Use crackers, vegetables, or hollowed bread pieces for dippers.

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Special Chicken Potpie

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
4 cups water
4 teaspoons chicken bouillon granules
3 carrots, halved crosswise
2 medium onions
1 bay leaf
1/2 pound fresh mushrooms, quartered
2 celery ribs, halved crosswise
3 tablespoons butter or margarine
5 tablespoons all purpose flour
1/2 cup whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
1-1/2 cups all purpose flour
2 teaspoons baking powder
1-1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk
In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain both; reserving 2 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over edium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2 in. thickness. Cut with a 2 in biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400 for 20 minutes or until biscuits are golden brown.
Yields 6-8 servings

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Peach Coffee Cake

I received this from my Aunt Janice. She found it at the Taste of Home website, which has loads of wonderful recipes. I love their cookbooks! I am not a great lover of peaches, but this looks really good.
2 pkgs,(1/4 ounce each) active dry yeast
1/2 cup warm water (110 degrees to 115)
1/2 cup warm milk (same temp as water)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons salt
3 eggs
5 - 5 & 1/2 cups all purpose flour
1/4 cup butter or margarine, melted
1 & 1/2 cup peach preserves
1 cup chopped pecans
2/3 cup sugar
2 teaspoons ground cinnamon
1 & 1/2 cups confectioner's sugar
1 & 1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
In a mixing bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn onto a lightly floured surface; divide in half. Roll each portion into a 20 in X 10 in rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1 & 1/2 inch.
Cover and let rise in a warm place for 45 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; dirzzle over warm coffee cakes. COOL.