Come Into My Kitchen
by

In the newspaper world, it's an old cliche that names make news and sell papers.  Names are equally important in the world of cooking.  Smart promoters recognize that the title of almost anything -- a book, a play, an event, a dish -- sets the tone so we're all set to enjoy it before we're actually exposed to it.

Irma Rombauer was the first cookbook writer to sense that the title alone could sell the merchandise; that the word "joy" in the title would prepare the reader for a pleasant rather than a burdensome learning experience.  And as a result, how her cash register did ring!

So it is with the names of dishes.  Just call something a "leftover" and you've lost your audience before they sample the first bite.  It isn't fair.

The subject of leftovers has intrigued many food writers, some of whom have met the challenge by concocting new recipes, bizarre combinations and clever names -- one of the best is "planned-overs."

The problem of leftovers has plagued all cooks since the first glutton reluctantly admitted he'd had enough and pushed back from whatever he used for a table.  In taking up the cudgels in defense of the much maligned leftover, I am only following in the paths of some of the greats in the realm of cookery.  No less an authority than Brillat-Savarin lectured sternly on using up leftovers, "This is an art, Madam!"

My own idol, M.F.K. Fisher admits that for the first attempt of any recipe she always cooked more than was needed.  She tackled the second and third servings as a kind of challenge to her ingenuity and as a test of the basic goodness of the original.  She sums up her own view by saying, "I do not believe that leftovers is the proper word for something as delicious as any vegetable can be the second or third time around .... it is always a challenge to a good cook to make it even better."

The recipes suggested here may help you use up holiday leftovers and feed those extra guests.  Merry Christmas!

Mix and chill:
2 cups chopped leftover turkey
1 can cream of chicken soup
2 tablespoons chopped pimento
2 tablespoons chopped onion
1/4 cup chopped pecans.

Cut crusts from 24 slices of bread. Spread above mixture between 2 slices, into 12 sandwiches and freeze.

When ready to bake, DO NOT THAW SANDWICHES.  Dip in a mixture of 4 beaten eggs and 2 tablespoons milk; then coat with coarsely crushed potato chips or similar crunchy  bits.

Place on buttered cookie sheet and bake uncovered for 1 hour at 300 degrees. Serves 12.

A good accompaniment would be fresh fruit salad, a tart molded salad or leftover cranberry sauce.
 

1 lb. lean ground beef
2 tsp. vegetable oil
2 or 3 cups finely chopped green cabbage (abut half a small head)
1 medium onion, finely chopped
1 medium carrot, diced
1 red or green bell pepper, diced
1/2  cup finely diced celery (about 3 stalks)
1 large clove garlic, minced
2 eggs
1 cup fine cracker or bread crumbs
1 can (8 ounce) tomato sauce
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp black pepper
1/2 tsp dried basil
1/2 tsp thyme

Grease a deep loaf pan.  Heat oil in large heavy skillet over medium .heat.  Add cabbage and onion and saute until tender, but don't brown -- about 8 minutes.  Add a little water if necessary to prevent sticking. Stir in carrot, bell pepper, celery and garlic and continue cooking at) about 5 minutes, stirring, only until vegetables soften.  Cool slightly.

In large bowl lightly beat eggs; add cracker crumbs. Crumble beef and add, then vegetable mixture.  Blend well.  Stir in parsley, salt, pepper, basil   and   thyme.   Mix   very,   very well, using wooden spoon or your
hands.

Press into prepared pan and spread rest of tomato sauce over top.  Bake at 325 degrees for 1 and a half hours or until loaf begins to pull away from pan.  Let stand about 10 minutes before serving to 8 to 10.
 

3 cups corn muffin mix (I use 2 packages Jiffy)
2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 large onion, chopped
1 cup canned cream-style corn
3 jalapenos, minced and remove seeds
1-1/2  cups shredded sharp cheese
1/4 lb. bacon (cooked crisp then crumbled)
1/4 cups chopped pimentos
1 clove garlic, crushed

Put muffin mix into large bowl; stir in milk.  Add rest of ingredients in order given. Turn into 3-  8 x 8 x 2 inch pans which have been greased with the reserved bacon fat and bake at 400 degrees for 20-30 minutes.  Serves 12-15.  Freezes well.

I have had excellent results baking half this recipe in a large black iron skillet.  Use one whole cup of creamed corn to half the other ingredients.  For a crisp crust, heat greased skillet before adding batter. The large skillet needs to bake 30-35 minutes.
 

Leftover Potato and onion casserole
 (you may add some leftover mashed potatoes)
1 (10-ounce) can chicken broth
1 soup can water
1 clove garlic, crushed
1 bay leaf
Chopped celery leaves or 1 stalk, diced
Generous dash nutmeg

Into saucepan put leftover casserole, leftover mashed potatoes and all other ingredients.  Cover and simmer about 30 minutes.  Remove bay leaf and puree soup in blender until velvety smooth. Reheat gently and if soup seems too thick, add a little milk or cream.  Sprinkle paprika over top before serving -- or top with snipped chives or green onion tops -- or a dollop of sour cream.