leftovers recipes

- 1 1/2-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
- 1/4 teaspoon ground black pepper
- 1/2 cup cooked ham, diced, leftovers (optional)
- 6 tablespoons white lilly all-purpose flour
- 1 prepared double crust pie crust (purchased or homemade)
- 1 cup corn, cooked (leftover)
- 2 tablespoons unsalted butter (the real thing here)
- 1 cup skim milk
- 1 cup peas or lima beans or green beans, cooked (whatever you had leftover)
- 1/4 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
- 2-3 cups leftover cooked turkey or cooked chicken
- 2 cups chicken stock

- fill With Coca Cola®
- 2 oz. Gin
- 2 oz. Anisette
- 2 oz. Sambuca
- 2 oz. Rum
- 2 oz. Amaretto
- 3 dashes Lime Juice
- 2 oz. Vodka

- 1 cup tomato juice or water
- 1-2 tablespoon tomato paste
- 1 stalk celery
- 2 tablespoons cider vinegar
- 3 lbs cooked beef roast or pork roast
- 1 tablespoon worcestershire sauce
- 16-18 ounces barbecue sauce (1 small bottle)
- 1 onion
- 1 garlic clove
- 2 tablespoons butter or gravy
- 1/4 cup catsup

- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 teaspoon dried parsley
- 6 tablespoons butter, divided
- 12 potatoes, cubed
- 1 cup Cheddar cheese, shredded
- 1 egg
- 1 clove garlic, minced
- 2 cups cooked ham, cubed
- 1/2 cup milk

- salt and pepper to taste
- 1 large sweet onion, peeled and chopped
- 1 cup cooked ham, diced
- 1 green bell pepper, chopped
- 1 tablespoon olive oil
- 1 (8 ounce) package angel hair pasta
- 1 cup frozen corn kernels, thawed
- 8 eggs, beaten

- 1/2 teaspoon black pepper
- mozzarella cheese (for topping)
- your favorite sauce (little for topping)
- salt
- 1/2 cup breadcrumbs
- 2 teaspoons black pepper
- 2 big onions
- 2 cups cooked chickens or vegetables or potatoes or mutton or lamb or beef
- 10 big firm red tomatoes (refrigerated for firmness)