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Left-over Guilt?
by Jill Cooper
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?!
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 www.LivingOnADime.com 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 degrees 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.
Pasties
Filling
1 1/2 cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1/2 onion, chopped
1/2-1 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
1/4 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
degrees. 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
www.LivingOnADime.com
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