by Leslie Coleman

Created on: January 04, 2009

Top TEN CREATIVE IDEAS to transform tired holiday left overs into culinary delights.

CANDY CANES

Swizzle sticks for HOT CHOCOLATE or COFFEE.

NUTS

1. Freeze nuts to use later in SALADS.

2. Mince 1 lb. nuts in food processor. Add 1 egg white, 1/2 cup of sugar, cinnamon and lemon juice to taste. Spread mixture on Pepperidge Farm puff pastry dough, then roll into loaf. Bake @ 325 until dough has risen and is golden brown. Remove NUT ROLL, shake powdered sugar on top.

CRANBERRY SAUCE/EGG NOG

1. Spread sauce between two slices of bread. Cut sandwiches into 4 triangles. Dip into egg nog until completely coated. Fry in skillet over low heat until golden brown, turning once. Remove CRANBERRY TOAST; sprinkle with powdered sugar. Serve with warm maple syrup or cinnamon honey.

2. Mix cranberry sauce into cream cheese. Serve VEGETABLE DIP with raw green beans, carrots and celery and pita chips.

FRUIT SALAD

1. Using blender, process all fruit adding apricot (or any) juice and milk to reach the consistency of a FRUIT SMOOTHIE. Freeze in ice cube trays or small containers. Start the new year with a healthy protein drink by blending cubes & protein powder. Add milk or fruit juice to thin the consistency, if required.

2. In a measuring cup, mix a small amount of corn starch, 1/2 cup of powdered sugar, water and lemon juice until smooth. Put all the fruit into a sauce pan and cook over very low heat, adding corn starch thickening mixture one teaspoon at a time, until FRUIT COMPOTE is warm and bubbly. Serve warm over pound cake or ice cream.

BREAD/ROLLS

Cut into chunks; toss with butter and dried seasonings. Bake until crisp for CROUTONS.

COOKIES

Spread softened ice cream between two cookies to create ICE CREAM SANDWICHES. Roll edges in crushed nuts, chocolate chips or crushed Heath bars. Freeze.

POTATOES/CORN

Saute chopped onion, celery and garlic in margarine. Add potatoes, corn & seasonings. Thin the CHOWDER with milk, stirring frequently over low heat. Thicken with cream of chicken or mushroom soup, if required.

HAM

1. Remove meat from bone. (Freeze bone; not meat.) Chop ham into small pieces and toss into BEAN SOUP or OMELETS.

2. Mince ham in food processor. Add mayo, spicy mustard, dried onions and Parmesan cheese. Spread on small rye triangles. Freeze on cookie sheet; then store up to 4 months in plastic freezer bags. Bake CHEESY RYE'S at 325 on cookie sheet until golden brown.

STUFFING

Steam or microwave frozen chopped broccoli slightly. In large mixing bowl mix 1 egg, 1 cup of shredded cheese, 1 chopped onion, and minced garlic into 1 can of cream of chicken or mushroom soup. Add pieces of cooked poultry, broccoli and stuffing, mix gently. Turn into greased casserole dish. Moisten with milk, if necessary. Top with pats of butter & Parmesan cheese. Bake BROCCOLI CASSEROLE at 325 until steaming hot.

RICE

Brown 1 pound of ground sausage & chopped onion; drain. In large mixing bowl mix left over rice, the cooked sausage/onion mixture, 1 beaten egg, and 1 can of chopped water chestnuts. Sprinkle top with bread crumbs and shredded cheddar. Bake at 325 for hearty BRUNCH CASSEROLE.

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