Household Hints by Rosemary

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Leftover Yummies

I know this is supposed to be a “Hints” column, but I never turn my nose up at a good recipe and recently several have come to my attention, read kitchen here. There are also those leftovers from the holiday feasts that can't be tossed into the stew or soup pot but are really handy in other ways.
We had two types of cranberry to serve with the turkey, because the younger members of the family aren't partakers there was a lot left over. Checking with the Canadian Cranberry Growers websites they've got several good ideas. You can mix some cranberry sauce, either the jellied or whole, with a batch of muffin mix. Even if it's an apple, or lemon flavoured one, mixing the cranberry will add a zing.
If you're tired of leftover turkey and cranberry, glaze a pork roast with the cranberry sauce, it's really delicious, and looks great served too. Add the glazing about half way through the roasting and baste as needed. 
Leftover stuffing, as if there is such a thing, can be added to ground turkey, mashed potatoes and made into croquettes. Or, slice a pork fillet almost in half, sear the inside in a pan and put the stuffing in the middle, tie up with cotton string, and bake in the oven. You can also serve cranberry sauce with this.
Take care of leftover onion, celery and wine by making a fast and easy confit to serve with meat dishes. In a pot cook the onions (about two large) and celery, if you wish, in butter over low heat until they're translucent. Add a pinch of salt and a couple of tablespoons of brown sugar and stir until the sugar is dissolved, then add a half cup or so of leftover wine (red, white, port or even a light ale). Continue to stir until the mixture begins to thicken and turns a golden brown. Remove from heat store in a glass jar and use within a couple of weeks. To spice it up a bit you can add a pinch of ground clove or a tablespoon of steak sauce. Delicious with ham, or pork dishes, great with barbecued meats.
Leftover diced potatoes. Grease a baking dish, toss the potatoes with salt, pepper, garlic powder, onion powder, parsley, rosemary or thyme and a good helping of olive oil. You can add leftover onions, carrots, parsnips, etc. Bake until golden brown and serve hot; also good served with sour cream.
Leftover mashed potatoes: use it up as the topping on a Shepherd's pie or mix a cup of potato with a half cup of sour cream, a half cup of whatever cheese you have on hand, bake and serve. 
Bread and/or pound cake and/or dinner rolls do a wonderful bread pudding. Shred the bread, cake or rolls into a deep baking dish with about a half cup of hot milk to soak. Mix two eggs, three cups of milk, a half cup of sugar and a couple of pinches of cinnamon and/or allspice, add raisins or currants if you choose, pour it over the bread mixture and bake in a medium oven for about an hour to an hour and a half. Serve with leftover Christmas pudding sauce or maple syrup.  
Waste not, want not; we hope none of these will be found wanting. 

Rosemary can be contacted through the Gazette at: gazette@telus.net.