Lively Leftovers

Rice Rerun

"My children love rice cakes for breakfast topped with butter and brown sugar," shares Esther Craft of Fairbanks, Alaska. "To make them, I combine leftover rice and eggs. I fry scoops of the…

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Rice to the Rescue

When I have extra seasoned rice, I like to use it in meatballs. I combine the rice with ground beef and an egg before forming the mixture into balls. They bake up quickly in the oven or microwave…

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Rinsing Leftover Pasta

Rinse leftover noodles or macaroni with cold water before putting them in the refrigerator. They won’t stick together, and the next time you use them, they’ll mix easily with other ingredients.…

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Roast Beef for Breakfast

For an easy and hearty breakfast, grind up leftover roast beef, stew meat, etc. in your food processor. Add to scrambled eggs along with cubed leftover potatoes.

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Roast Beef Makeover

"I saute thin slices of leftover roast beef in butter with minced garlic until lightly browned," says Pat Durrie of Omaha, Nebraska. "I add a can of tomato sauce, a dash or two of Worcestershire…

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Roast Beef Redo

“When I have leftover roast beef, I slice the beef in narrow strips and add onions, sweet peppers and Italian salad dressing. I toss it all together and refrigerate to allow the flavors to blend.…

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Roast Beef Revival

“In a skillet, I heat hickory-smoke barbecue sauce with a little water and brown sugar, then add thin slices of leftover roast beef. Once it’s thoroughly heated, I serve it on buns. My husband…

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Roast Re-Do

“I put leftover beef or pork roast in the food processor and use the meat to make barbecue sandwiches. I simply add barbecue sauce and a few drops of Worcestershire sauce,” remarks Pauline M. of…

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Safely Storing Thanksgiving Leftovers

Follow these guidelines to ensure that the leftovers you keep will be safe to eat.

"When in doubt, throw it out" is a good rule of thumb, whether you're questioning the safety of food you're…

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Salmon Surprise

"Whether I'm making clam chowder from scratch or from a can, I always add a can of salmon to the pot," writes Weda Mosellie of Phillipsburg, New Jersey. "The flavor's fantastic!"

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