Hi Gang

Now that the Holidays are done (Thank God) it's time to use up the left overs and feed our lover things that he doesn't realize are left overs. And if you believe that, I have a bridge in Lake Havasu, AZ, I'd love to sell you. However, with little or no trouble, we can make some tasty dishes and spend very little money in the grocery store. (We have to figure out some way to make payments on the Credit Cards.)

First of all -- a way to take care of left over mashed potatoes.

KRISPIE POTATOES

Mix a small amount of sour cream into the mashed potatoes and 1 egg. Roll the potatoes into teaspoon size balls and roll into crushed corn flakes. Heat large frying pan with cooking oil deep enough to deep fry and drop in the balls -- cook until crispy -- oil should be about 350 to 375 degrees. Should take about 5 to 10 minutes for each ball. They are very good -- taste a lot like Tater Tots.

ESCALLOPED POTATOES

Now, if you made a lot of baked potatoes, cut them up in slices and put one layer in the bottom of a buttered bowl. Slice thinly a sweet Spanish and put a thin layer of onion rings over the bottom layer of potatoes add 1 can cream of mushroom soup
cover bottom layer, add second layer of potatoes and small dollops of butter and slices of Velveeta, keep layering until bowl is full and top with Velveeta and sprinkle with paprika. Bake at 375 for about 1 to 1-1/2 hours and serve with baked left over ham and pineapple and brown sugar baked in a covered pan in the same oven for the same length of time. Make a nice Waldorf Salad -- you know, apples, cut up, walnuts, chopped, celery chopped, onion, chopped, Raisins (high in iron and potassium) and if you like some left over dates and apricots. Mix with mayonnaise and serve on a lettuce leaf.

Got some left over sweet potatoes? Well, here's a new way of fixing them, with thanks to my daughter-in-law.

SWEET POTATOES

4 C. mashed sweet potatoes
3 eggs
1/2 C. brown sugar
1/3 C. Butter or margarine
1/2 C. evaporated or regular milk
Tsp. Vanilla
Place mixture into a square baking dish (preferably glass) and spread evenly -- then mix topping.

TOPPING

1 C. brown Sugar
1/2 C flour
1/3 C. melted butter or margarine
1 C. chopped walnuts

Mix together well. Sprinkle evenly over the potatoes in the pan and bake at 350 degrees for 40 to 45 minutes. If you make this dish in advance, and refrigerate, bake about an hour. Trust me, gang, this is without a doubt, better and much tastier than candied sweet potatoes. Try em and let me know.

LEFT OVER ORIENTAL TURKEY OR CHICKEN STIRFRY

1 pound boneless, skinless chicken or turkey
1 tablespoon margarine
1 pound bag frozen mixed vegetables or left over veggies with some Chinese veggies added -- you know bean sprouts, water chestnuts -- whatever you like and you might want to add some onion.
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon white pepper if you have it or regular pepper
2 tablespoons diced pimento
1 tablespoon cornstarch
1 cup ready-to-serve chicken broth (Campbell's makes a good chicken broth) as does Swanson's.
Cut meat into three-quarter-inch strips and set aside. Melt margarine a large non-stick skillet on medium heat. Add chicken; stirfry until warmed thru. Add mixed vegetables, soy sauce, pepper and pimento. In a separate bowl, combine cornstarch and chicken broth; stir well. Add broth mixture to chicken and vegetables stirring until thickened. Reduce heat to low; cover pan and simmer 5 minutes. Serve on Chinese noodles or on cooked rice and add the following salad:

FRESH FRUIT

Canned unsweetened pineapple chunks may be substituted if fresh, pared pineapple is not available.

Makes 6 servings

1 1/2 cups fresh strawberries, halved
1 1/2 cups seedless grapes
1 cup fresh pineapple chunks
1 cup chopped pears
2 medium-sized bananas

Dressing (makes 3/4 cup)
3/4 Cup vanilla low-fat yogurt
2 teaspoons lemon juice
dash of nutmeg

Place prepared fruit except bananas in a large bowl. Just before serving, slice bananas and add to fruit mixture. Toss fruit lightly to mix. Divide into 6 servings. Combine dressing ingredients in a small bowl and drizzle 2 tablespoons of dressing over each salad before serving.
Hint: dip sliced bananas in pineapple or orange juice to prevent browning.

Well, I sure hope the above recipes help and if you have cooking questions, get in touch with me at [email protected] and I'll try to help you out. Hug the kids for me and YOUR favorite male and feed em good. Trust me, that's the way TO A MAN'S HEART.

Peace

Lee

Designs by Kath