Page 12 - gracebaptist1973cookbook

KITCHEN HELPS

!l!r§. TO~ LEFT-OVERS

Cooked snap beans, lima Bread
beans, corn, peas,carrots Slices for French
in: toast,
meat and vegetable pie Dry crumbs in:
soup brown betty
stew croquettes
stuffed peppers fried chops
stuffed tomatoes Soft crumbs in:
meatloaf
Cooked leafy vegetables stuffings
chopped in:
creamed vegetables Egg yolks, in:
soup cakes
meat loaf cornstarch pudding
omelet custard or sauce
souffle pie filling
salad dressing
Cooked or canned fruits, in: scrambled eggs
fruit cup
fruit sauces Egg whites, in:
jellied fruit custard
quick breads fruit whip
shortcake meringue
upside-down cake souffles
yeast breads
Sour cream, in:
Cooked meats, poultry, fish, cakes, cookies
in: meat stews
casserole dishes pie filling
hash salad dressing
meat patties sauce for vegetables
meat pies
salads Sour milk, in:
sandwiches cakes, cookies
stuffed vegetables quick breads

Cooked wheat, oat, or corn Hard-cooked egg
cereals, in: casserole dishes
meatloaf or patties garnish
sweet puddings salads
fried cereal sandwiches