Well I have a refrigerator full of leftovers, makes me really want that second refigerator, although I know I don't really need it. I have leftover ham, turkey, meat-loaf, roast beef, and lots of desserts. Today I am going to package it all up and freeze most everything. I like to do this because then I can have some meals ahead for later on, and it doesn't go to waste like it does tucked into the frig.

What is your strategy for left-over management???

-- Melissa (me@home.net), December 26, 2001

Answers

Our strategy is to invite my DH's brothers over. No leftovers after that! :-)

-- Cheryl in KS (cherylmccoy@rocketmail.com), December 26, 2001.

I'm with Cheryl, by the time I pack up some stuff for my Dh's Grandparents, and his Dad, plus the two brothers and families visiting, there won't be any leftovers.

-- Kelly (Ksaderholm@yahoo.com), December 26, 2001.

Turkey Manhattans: Leftover turkey and gravy or make more gravy with leftover pan broth. Heat together put over a slice of bread cut in two; put another slice of bread on that put left over mashed potatoes between the two sandwhich parts. Put more gravy over all. You can make other kinds of Manhattans too, They're called hot sandwhiches in some parts of the country. Freeze turkey to have more of this later.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), December 26, 2001.

Just look it dead in the eye, point and say "I'll get you, my pretty . . . Ahheeheeheehee!

Seriously, I just try and get rid of it before it spoils, even if it means going to my dog.

-- j.r. guerra (jrguerra@boultinghousesimpson.com), December 26, 2001.

yum I love leftovers. I usually cook one big meal a week then we eat the leftovers for two or three days afterwards. You should see the size of my lasagna's. Not enough leftovers to freeze so we will just be living off ham sandwiches for about a week. This weekend I think I'll make my delicious fall apart with a touch roast with taters onions and cabbage. The babies love it. When they run out we usually do the helper thing or hot dog, pbj's or something equally easy. The nights are to short to spend a lot of time cooking. Waiting on Mom to send up some of them chickens she's butcherin'. Still have the deer meat.

I love making cream turkey on toast. the kids like it. add some peas and mashed taters. and you have yourself a filling meal. You add flower broth and turkey make a kind of gravy and yum success.

-- melinda (speciallady104@hotmail.com), December 26, 2001.

After two huge christmas dinners(both sides of the families), I have come to the conclusion that I come from a family of hogs and horders. There was literally no leftovers!Now I have to go figure out what I am having for supper!God BLess

-- Micheale from SE Kansas (mbfrye@totelcsi.net), December 26, 2001.

At my house, they are called planned overs because the poultry carcasses get picked clean and then pressure cooked or simmered slowly with onion, carrot, parsley, salt and pepper corns to make a rich broth. I either can or freeze it with some of the meat, usually 2 cups of meat with broth to cover for quick casseroles or soup base. Sometimes, I freeze whole "plates" using a heavier paper plate with a meat course, potatoes, and vegetable for a homemade version of a TV dinner for my lunches during the week. After freezing, I vacuum seal the plate, mark a use by date on it and put it back in the freezer. Vegetables, even as little as a tablespoonful, goes into a plastic container I keep in the freezer compartment of the freezer. When it's full, I thaw it, mix it up, add appropriate seasonings, leftover--excuse me, PLANNED OVER meat--and serve it with fresh hot bread. I guess I'm a hoarder too saving so much stuff. If not these techniques, the chickens make out like bandits on the slim pickings when I'm finished with the remains of a holiday meal.

-- marilyn (rainbow@ktis.net), December 26, 2001.