Wednesday, 20 May 2009

How to use leftovers creatively

One should never waste and this is a good way of using up all the bits and pieces leftover during the week
Improvise - see what you can mix up. It's different every time you make it . Very easy, too, and it freezes well as long as you're not using a very hard cheese (hard cheeses will separate and the oil will float to the top. 3 cups cooked pasta or -- rice 2 cups leftover cooked chicken or -- turkey or 2 cups frozen or leftover vegetables or a mixture
1 chopped onion 1 minced cloves garlic 1 bunch shallots or sliced leeks 2 tablespoons butter 2 tablespoons flour 2 cups milk or 1 cup milk and 2 cups sharp grated cheese -- salt and pepper for cheese sauce: curry powder white wine, or -- vermouth more than 1/4 c. -- other optional -- Italian seasoning Take the pasta or rice, the meat, and the veggies, and dump them into a 9x9 baking dish. Make the sauce by melting the butter in a medium saucepan over low heat. If you want to sauté the onions or garlic or whatever add-in you're using, use one more Tbsp butter. Add the flour and stir until completely mixed into a thick paste. Add the milk and slowly bring to a boil. Lower heat and cook just until thick. Preheat oven to 350F. Remove the sauce from the heat. Add cheese if making a cheese sauce. Stir until melted. Add desired seasonings to taste. Pour over top of casserole mixture and stir gently until mixed well. Bake, uncovered, for 30 minutes. Let stand about 10 minutes before serving. Use a breadcrumb topping if you've got a craving for Jarlsberg or Gruyere or Parmesan.)

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