Basic Leftovers Recipes
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Using Leftovers


1.      Bread Crumbs:  Place stale bread in blender and chop til crumbs.

2.      Dried Bread:  Place fresh bread in single layer on rack in oven at 300º F. for 10 min.  Turn bread and repeat.  Remove from oven and cool on rack.  Cut into “CROUTONS”  or  place in blender for bread crumbs.

3.      Use leftover pieces of stale bread for French toast.  Mix 1 egg and 1/4 c. milk , 1/2 t. salt, 1/8 t. pepper.  Dip bread and fry in slightly greased skillet.  Turn once and serve.   Using “flavored” breads make interesting French toast.

4.      Make Bread Pudding by pouring  Custard Recipe over broken stale bread pieces and baking at 325º til knife inserted in center comes out clean.

5.      Leftover pancakes make a great snaack by placing grated cheese in center, fold,  and microwave til bubbly 3-5 min.   You could also add bacon crumbles, leftover ham,  minced onions, chopped peppers, or chopped tomatoes with the cheese.  Not recommended for “fruity” pancakes.  


     You may use any leftover grains for these recipes.  The grains must be solid, still separate grains, not mushy.

With vegetables:

1 c cooked grain                             
1 green pepper chopped
1 T. oil                                     
1 stalk celery chopped
1 onion, medium chopped                       
2 c. water
1 clove garlic minced             
1 t salt
1 carrot chopped                                   
1/2 thyme

In large pot brown onion and garlic in oil.  Add grain and stir cooking til heated.  Add vegetables and remaining ingredients.  Cover and simmer 30 min or til vegetables are cooked.

Egg Foo Young with leftover cooked grain:

1/4 c each of chopped onion, celery, carrots, & green pepper
1 T. oil
1 c cooked grain
1 T. soy sauce
1/2 t. salt
2 beaten eggs. 

Sauté' vegetables until nearly done.  Add grain and heat through. Add soy sauce and salt.  Stir together.  Add eggs and blend together.  Continue cooking til eggs cooked.

Leftover grain salad:

2-3 cups leftover grains (all the same or a combination of grains)
1 head lettuce
2 c sliced vegetables—carrots, peppers, onions, radishes, cucumbers, tomatoes, or any combination.

Toss together and serve with your favorite dressing. 


“Refried” Beans:

2 c. cooked beans, mashed
1 T. oil
1/2 c mince onion
1 clove garlic minced
1 chile pepper (small) minced (where gloves when chopping hot peppers)

Sauté onion, garlic and pepper.  Stir in beans and heat until most of the moisture has evaporated.  Don’t burn them…

Serve with shredded cheddar or Monterey jack cheese over top.

Bean Spread:

1/2 c. water,                             
3 c cooked beans
1 finely chopped onion,                         
1 crushed garlic
1 chopped green pepper                
1 t. curry powder
3 celery stalks chopped                       
1/4 t. dried chile powder
1/2 c. coarsely grated carrot            
1 1/2 c water.

Cook veggies in 1/2 c water for about 10 min.  Add remaining ingredients.  Mix well.  Bake in oven at 350º F for about 1 hour til liquid is absorbed.  Cool.   Then mash (puree).  Chill before serving.  Great as sandwich  base or as dip for veggies.

Baked beans:

2 c. cooked beans               
1 c. brown sugar
1 c catsup                                 
4 strips bacon, fried and chopped
1 T. mustard                            

Mix together,  Place in casserole.  Bake at 350º for 30-45 min.