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Leftover Guilt?
by Tawra Kellam and
Jill Cooper
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Don’t you
just love Thanksgiving? It’s the most guilt free holiday of the year. You
don’t have to worry about getting the right gifts or whether everything is
decorated perfectly. You don’t have to wonder whether you made enough
cookies or whether the food is on your diet. You have permission and can eat
to your heart’s content! At times like this, I have to wonder: Have I died
and gone to Heaven?! |
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There is one problem -- What
happens when everyone rolls away from the table? You stand there in the shadows
of mounds of leftovers and the guilt sets in. You really can’t wedge in another
bite, but you can’t bring yourself to throw away all that good food. You know
that there are people starving in Bangladesh, but you can’t afford the shipping
cost to send it to them... What do you do with it?
Here are some ideas from
Not
Just Beans: 50 Years of Frugal Family Favorites, to help you put those
leftovers to good use and keep your clean conscience!
1. Mix gravy, cubed turkey and leftover vegetables into a casserole dish. Top
with refrigerator biscuits, leftover pie crust or crescent rolls (unbaked). Bake
at 350< until the dough is cooked and golden brown.
2. When making pies on Thanksgiving Day, save the extra dough or make extra to
use to make pasties. Roll out discs of dough in whatever size you want and fill
with meat, vegetables and leftover potatoes.
3. Don’t forget to use your leftover relish dish. Chop and use in salads, soups
or casseroles. If you’re really sick of the vegetables, chop and freeze to use
later.
4. Use leftover mashed potatoes to thicken soups and stews.
5. Make potato pancakes: Add 1 egg and 2 Tbsp. flour to 2 cups mashed potatoes.
Make into patties and fry in a pan with margarine.
Pastries
Filling
1 ½ cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
½ onion, chopped
½-1 lb. ground beef, turkey or chicken, cooked
salt and pepper (to taste)
Dough
Use leftover pie crust or use the following recipe:
1 cup shortening
¼ tsp. salt
3 cups flour
6 Tbsp. water
In a saucepan, simmer the carrots in the water, butter, and chicken bouillon
cubes. Add potatoes, onion, meat and salt and pepper. Divide into fourths. Mix
dough ingredients and roll into four 10-inch circles. Put the meat mixture on
one side of the dough. Fold the other half of the dough over and seal with
fingers or a fork. Bake 1 hour at 375<. Serves 4-6.
You can also add other vegetables. This is a good way to use those leftovers, so
be creative!
Jill
Cooper raised two teenagers alone on $500 a month income after
becoming disabled with Chronic Fatigue Syndrome. To read more
of Jill's articles and for free tips and recipes visit
http://www.LivingOnADime.com/.
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