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Quick & EasyBy Beverly Barbour
Leftovers are rewards for generous cooksLeftovers aren't actually leftovers; they are "cooked aheads." Half of the work is done when the food is precooked and it actually is a fun challenge trying new ways to use the precooked food you have on hand. Of course, if your refrigerator is groaning the freezer can capture and hold most "leftovers" for future quick-grab-meals. There are however a few things, like mashed potatoes, that just aren't worth freezer space. Here is some kindling to heat you up for cooking with "cooked aheads." Hot Mashed Potato & Frankfurter SaladThis is a very attractive dish with the franks circling mashed potatoes. Kids love it. 4 cups cold mashed potatoes Preheat oven to 375 F. Combine all of the ingredients except the franks and butter, using just enough milk to hold the mixture together. In a shallow, preferably round, baking dish pile the potatoes in the center. With a sharp knife make 4 cuts in each frankfurter about 2/3 of the way through the diameter of the frank. Don't cut all of the way across the sausage because you want to be able to make the frankfurters encircle the potatoes. If your pan is high enough you can double stack the franks. Bake 20 minutes or until lightly browned. Makes 6 to 8 servings. Turkey (or Chicken) Pasta SaladYou can sauce this with any dressing that you like, a mustard vinaigrette is good. The original recipe had you just add some chili sauce to salad dressing. Sour cream is good and so is plain yogurt as a dressing. Or cut up chevre cheese (at room temperature) and let the warm pasta soften the tart cheese for a dressing. 1 box spaghetti or other pasta Cook pasta according to package directions until tender; drain and rinse. Add remaining ingredients, except the nuts, and toss lightly. Serve on a bed of salad greens and sprinkle with nuts. If time permits, toast the nuts while the pasta is cooking. Makes 4 to 6 servings. Cream Puff Salad BowlThis is a quick and easy puff pastry made with Bisquick mix. You can use it to serve turkey or chicken salad made from your favorite recipe, or ham salad or egg salad. Adding green peas or broccoli and bits of chopped red, yellow or green sweet peppers make the salad very attractive. 2/3 cup water Preheat oven to 400 F. Generously grease a 9-inch pie or cake pan. Heat water and butter to boiling and add the Bisquick All at one time. Stir vigorously over low heat until a ball is formed, about a minute and a half. Remove from heat and beat in eggs, one at a time; continue beating until smooth. Spread in pie pan, but do not spread up the sides. Bake until puffed and dry in center, 35 to 40 minutes; cool. This can be cooled, wrapped well and frozen no longer than one week. Let stand on rack, unwrapped at room temperature about 45 minutes to thaw. Serve topped with salad and cut into 6 or 8 wedges Quick & Easy Salad from LeftoversHam is good but chicken or turkey or even cooked tuna or salmon can be used. 1 package (10 ounces) frozen peas or use leftover vegetables Combine ingredients adding any herbs or additional ingredients that you wish. Makes enough for 4 to 6 servings. Turkey or Chicken CasseroleThis is the kind of casserole your grandmother used to make. Substitute red sweet pepper for the pimiento if you wish and add any leftover vegetables you have holing up in your refrigerator. 1 pound narrow noodles, uncooked Preheat oven to 350 F and grease casserole dish. Cook noodles according to package directions. Drain well and combine with soup, green pepper and pimiento. Add turkey and toss lightly. Pour into casserole dish, cover with grated cheese and potato chips. Bake 30 minutes or until heated through and lightly browned. Makes 6 servings. Rest, relax and steel yourself for the holidays are upon us!
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