Many dishes such as curries, meat pies and casseroles call for already cooked meats and vegetables. Whenever the problem of using leftovers arises, use some of these recipes to save the day!

Chicken Creole

Sauté lightly in 1 Tbsp oil:

1 large chopped onion

¼ cup bell pepper

¼ cup celery

Add:

1 tsp each salt, sugar and chili powder

1 cup tomato purée

1 to 2 cups leftover gravy

2 cups diced leftover chicken

Simmer 10 minutes and serve.

VARIATIONS:

Use veal, beef, turkey or lamb instead of chicken.

Vary by adding ¼ tsp. basil, oregano or other herbs with different meats.

Add with onions ½ cup shredded carrot; or use fresh or canned chili pepper instead of bell pepper.

If no gravy is available, prepare sauce with water, chicken bouillon cubes, and flour (for thickening); salt to taste.

Baked Beef Hash

Steam or boil in skins, 4 small potatoes. Cool slightly, peel, and dice.

Combine:

½ cup red wine (optional) or liquid left from steaming or boiling potatoes

2 cups diced or ground leftover roast beef

2 Tbsp chopped parsley

1 Tbsp soy sauce (optional)

1/8 tsp each marjoram and thyme

Diced potatoes

1 tsp salt

Mix well and salt to taste.

Put into a greased casserole or Pyrex dish; sprinkle top generously with paprika.

Wrap and freeze or bake immediately at 350 degrees for 15 to 20 minutes.

Jambalaya

Sauté lightly in 2Tbsp. oil:

3 sliced onions

1 minced clove garlic

1 diced bell pepper

Add and bring to boiling:

1 cup soup stock or vegetable cooking water

2 cups canned or diced fresh tomatoes

Stir in slowly so that the boiling does not stop. Then add:

1 cup uncooked rice

Dash of cayenne or Tabasco

¼ tsp each thyme, basil and paprika

Simmer for 15 minutes, or until rice is tender; add:

2 cups diced leftover ham

¼ cup dry white wine or sherry

Serve as soon as heated through, or chill, wrap and freeze.

VARIATIONS:

Instead of rice use 1 cup hulled barley, millet, buckwheat or uncooked cracked wheat.

Use leftover veal, lamb or beef instead of ham.

Omit thyme and basil; add marjoram, rosemary, oregano or other herbs

Stuffed Eggplant

Cut 1 large unpeeled eggplant in half lengthwise; steam or boil in ½ cup water until almost tender, or about 15 to 20 minutes.

Remove center of eggplant, leaving shell 1/3 inch thick.

Chop pulp fine, adding water left from steaming (or boiling). Put off to the side.

Sauté in oil:

1 finely chopped onion

½ cup bell pepper or 1 stalk celery

Add, stir and heat through:

1 to 2 cups diced leftover beef

¼ tsp sage

1 tsp salt

Chopped eggplant

Leftover-diced carrots or other vegetables (optional)

½ to 1 cup dry breadcrumbs

Put stuffing in eggplant shells, sprinkle top with paprika, and place in shallow baking dish.

Bake in preheated oven at 350 degrees for 10 minutes.

VARIATIONS:

Use leftover turkey, lamb, chicken or other leftover meat instead of beef.

A few minutes before serving, cover with grated cheese and brown under broiler.