Leftovers is food not eaten at one meal which can be incorporated into the menu or another meal. Generally, there are two types of leftovers - those you had planned for, the leftover being the second meal, and those that happen accidentally - nobody seemed to be hungry.
Whatever the cause of the leftover protecting the eating quality and preventing spoilage or the possibility of food poisoning depend on the proper handling and storage of the food.
Since the greatest share of leftover food is already cooked, there are several principles and old wives' tales which need to be clarified. The most important concerns putting hot food in the refrigerator. Many homemakers shy away from doing so. In the days of the icebox when the hot food would melt the day's supply of ice, homemakers allowed food to cool at room temperature before placing it in the chilling compartment. With today's modern refrigerators, however, this room temperature cooling is not necessary and, in fact, increases the possibility of food poisoning. It is far better to wrap the food as soon as the meal is finished and put the covered food into the refrigerator or freezer.
Other questions frequently raised are whether or when to cover the food. Since many of the trouble causing bacteria are airborne, it makes good sense to cover the food promptly. Also, wrapped foods do not dry out as quickly or pick up flavors from other food as easily.
By visualizing leftovers, as an ingredient in some other dish you'd like to serve, many an ingenious meal can be prepared. When viewed in this light, even small amounts of meats, vegetables, and fruits have amazing possibilities.
Meat - Chopped or ground cooked meat in a barbecue sauce, while popular on a bun, is even better spooned over corn bread fresh from the oven. Sliced pimiento stuffed olives add a colorful touch.
Canned baked beans stretch the smallest amounts of meat into a well seasoned hot sandwich filling to be topped with cheese and broiled until bubbly. Lightly toasted dark rye or pumpernickel bread is the base to choose for this sandwich to be served, either open faced or closed.
Leftover meat loaf crumbled over the sauce and crust of a cheese pizza made from a mix will please the teen-agers in the family. Sprinkle on the cheese topping from the package and bake the finished pizza according to package directions.
Keep your chafing dish handy for serving a creamed or saucy mixture prepared from leftover ham or turkey. No one need know that Curried Ham, Turkey Paprika, or a sophisticated Beef Stroganoff came from yesterday's roast.
There is nothing humdrum about hash when it is prepared oriental style with soy sauce and beaten eggs. Pork or chicken are used to advantage, but experimenting with other meats will produce a satisfying dish,, too. Fluffy rice, buttered noodles, toasted English muffins, toast cups, or toast points are among the choices for a base.
Vegetables - Add a can of green beans to leftovers mixed vegetables, or vice versa, and marinate the colorful combination several hours in the refrigerator in a peppy Italian salad dressing. Be sure to include chopped onion or celery for a crunchy texture contrast. You will appreciate the flavor of a quick to fix one bean salad.
Leftover mashed potatoes become duchess potatoes with the addition of a beaten egg. The egg fluffs them and gives a rich golden color. The mixture has several uses. It can be shaped into patties and pan fried in butter, mounded on a baking sheet and broiled till the peaks are browned, or spooned atop a bubbling casserole mixture and baked until browned and heated.
Leftover whole kernel corn turns canned cream of chicken soup into a quick to fix chowder. When the corn is added to pancake batter, the results are fritters on a griddle. Serve with syrup.
Desserts - Fresh fruit, canned pie fillings, packaged puddings, and toppings augmented by your own favorite sauces provide a myriad of choices for serving leftover pound cake, angel food cake, or a few cookies. These are the ingredients of a variety of elegantly layered desserts to serve in sherbet glasses or parfaits. These concoctions are at their best made several hours in advance of serving and chilled in the refrigerator until needed.
Tips For Storing Leftovers:
- Cover tightly - This prevents the surface of the food from drying out, the transfer of flavors to and from another food, and the picking up of bacteria from dust laden air
- Refrigerate immediately - Bacteria thrive at room temperature. The sooner the food is in the refrigerator, the better
- Freeze for longer storage - If menu plans can't include the food within 2 to 3 days, wrap in moisture vapor proof material and freeze at 0 degrees or below
- Leave large pieces of meat whole - For all practical purposes the interior of a piece of cooked meat is sterile. Bacteria can grow only on outside surfaces. Cutting up the met before storage only increases the number of vulnerable cut surfaces
- Remove stuffing from roasted poultry - Wrap and store separately. Refrigerator or freezer cold is slow to penetrate the stuffing packed into a chicken or turkey. During this time, harmful bacteria can multiply.
