Rutherford Weekly

Thursday, December 22-December 28, 2011 What to do with all those holiday leftovers www.rutherfordweekly.com BUSINESS The food cooked during the holidays is often enough to feed an army. Too often, hosts and hostesses prepare and serve much too much food, only to fi nd themselves left with a refrigerator full of leftovers when guests don't eat as much as hosts had suspected. In order to avoid wasting food, many people attempt to create new meals from their excess holiday ingredients. Putting leftovers to good use can take a little ingenuity to disguise the reality that you're eating turkey or ham for the third consecutive night. All it may take is a little inspiration to create delicious meals with repurposed holiday foods. The fi rst thing to keep in mind when using leftovers is food safety. Any food remaining after the holiday meal should be packed into storage containers and refrigerated or frozen no more than 2 hours after the meal has ended. This en- sures that bacteria are not able to proliferate in the food and cause foodborne illnesses. Choose shallow containers, which will enable the food to chill more uniformly and not create warmer spots that take longer to reach a safe stor- age temperature. Do not save any foods that have remained at room temperature for too long or seem questionable, es- pecially dairy products. It is adviseable to discard leftovers (even if refrigerated) after 4 days. Use it or lose it! Now that leftovers are properly stored, you can think up some creative menu ideas for using them in the next few days. • Turn stuffi ng into croquettes or burgers by mixing chopped turkey with stuffi ng or adding a new meat to the equation, like sausage. • Dice ham and potatoes and add to the morning helping of eggs for a country-style omelette. • Promptly boil the turkey carcass to make homemade stock for soups and stews. • Turn leftover mashed potatoes into a creamy potato soup, with the addition of cream, bacon and scallions. • Use cranberry sauce in place of butter on bagels or toast. • Mash up leftover sweet potatoes and bake into a moist and delicious sweet potato loaf bread. • Create open-faced sandwiches for lunch by layering ham or turkey, stuffi ng, cranberry sauce and gravy on top of a thick slice of bread. • Diced meats, vegetables and onion can be added to a bat- ter of pancake mix and turned into an easy quiche. • Host Mexican night and use leftover turkey meat to make spicy fajitas, complete with sour cream and salsa. • Use stale bread to make homemade croutons for salad or use in a bread pudding recipe. • Add cranberry sauce to boxed muffi n mixes for a tart treat. • Turn leftover holiday meats into an Asian stir-fry with the addition of water chestnuts, bean sprouts, soy sauce, and mixed vegetables. • Grind meats to make a hearty meat loaf. • Make leftover potatoes into hash browns. • Cube leftover cake and serve on skewers and fruit for dip- ping into chocolate fondue. • Use pie crust and small ramekins to turn turkey or ham into savory pot pies. There are so many ideas for using leftover holiday foods this season. Experiment with fl avors your family will enjoy. Courtesy of Metro Editorial Cool Springs Rent to Own & INSTANT 90 DAYS SAME AS CASH TWIN $ N SET t T Mdi l A t P M Ph FACTORY OUTLET No Credit Check! No Credit Needed! 9900 $14900 $19900 Next To Medical Arts Pharmacy 956 W. Main Street • Forest City 828-245-0444 FULL QUEEN SET SET Since 1974 the Church of the Exceptional has ministered to the needs of the physically and mentally challenged of this area-- sup- ported by churches, groups and individuals of all denominations this interracial, interdenominational ministry has been a source of hope and inspiration for countless numbers of individuals. From the members, staff and board: thank you all for your prayers, hard work, and fi nancial support this year, and every year. We wish each of you a blessed Merry Christmas and Happy New Year! The Church of the Exceptional is located at 2843 US 221-A Henrietta. 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