Wednesday, July 4, 2012

Fourth of July Leftovers!

Most of us are looking forward to picnics, potlucks and explosions today.  My kids have mapped out a complete itinerary of all the things they want to do, starting with the parade and ending with blowing things up.  Somewhere in the middle of all that will be food….lots and lots of food.  I mean, Isn’t it a national requirement to fire up the grill, eat watermelon and attend potlucks  on the fourth of July? But what about tomorrow when we have a fridge full of leftovers?  Don’t throw it away!  Here are some great recipes to use up what’s left.  Happy Independence Day to you all! 

Watermelon Salsa (With leftover Watermelon)
Taste of Home
  • 2 cups seeded finely chopped “Leftover Watermelon”
  • 1/2 cup finely chopped peeled cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Baked tortilla chip scoops
In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.   Refrigerate for at least 1 hour. Serve with chips. 

Bread Pudding (with leftover buns)
  • 1/2 cup raisins
  • 1/2 cup brandy or 1/2 cup water
  • 1/4 cup butter, melted
  • 8 -10 slices “Leftover Hot Dog or Hamburger Buns”
  • 1 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups milk, scald & cooled
Cover raisins with brandy or water.  Set aside.  Melt butter. Break up bread, set aside.  Combine brown sugar, cinnamon, allspice.  Reserve 3 tablespoons of this mixture for topping.  Toss bread with remaining sugar mixture.  Pour melted butter on before you toss the bread crumbs. Your sugar mixture will stick better that way.  Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.  Drain raisins, place 1/2 raisins over bread crumbs.  Repeat layers.  Combine egg, salt, and vanilla in a bowl.  Beat for 1 minute.  Add milk slowly.  Pour over mix in dish.  Let stand for 5 minutes.  Sprinkle reserved sugar mix on top.  Bake at 325F for 45 to 50 minutes. 

Corn Dog Muffins (with leftover hot dogs)
  • 2 (8 1/2 ounce) packages cornbread mix
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 cup milk
  • 1 (11 ounce) can whole kernel corn, drained
  • 5 “Leftover Hot Dogs”, chopped
  • 1 cup cheddar cheese, shredded
Combine mix and brown sugar, add eggs and milk stirring only until moistened.  Stir in drained corn, hot dogs, and cheese. Batter will be thin.  Fill paper lined muffin cups 2/3 full.  Bake at 400 degrees for 15 minutes or until tops are brown.  Serve with your favorite corndog dipping sauce.  (ketchup, mustard, BBQ…)

Stuffed Green Peppers (with leftover hamburgers)
Gayle’s Kitchen
  • 6 large green bell peppers
  • 3 -6 tablespoons olive oil
  • 1 large onion, chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh minced garlic
  • 1 teaspoon dried red pepper flakes
  • 1 cup cooked white rice
  • 3 teaspoons paprika
  • seasoning salt & freshly ground black pepper
  • 3/4 cup prepared marinara sauce
  • 4 “Leftover Hamburger Patties”
  • 3/4 lb Italian sausage, casings removed
  • 1/3 cup grated parmesan cheese
  • 1 large egg, slight beaten
  • 2 -3 cups prepared marinara sauce
  • shredded mozzarella cheese
Grease an 11 x 7-inch baking dish or a casserole dish. Cut off about 1/2-inch off the tops of the peppers, scoop out the seeds from inside.  Discard the stems and chop the pepper tops.  Heat oil in a large skillet over medium-high heat.  Add in onions, garlic, parsley, chopped pepper (from the tops) and dried chili flakes (if using) for about 7-8 minutes.  Add in Italian sausage meat; cook for about 10 minutes.  Season with seasoning salt (I use about 1 tablespoon) and black pepper then add in grated Parmesan cheese, chopped hamburger and paprika; cook for 2 minutes more; transfer mixture to a large bowl and cool for about 20 minutes (or more). Mix in the egg, cooked rice and about 3/4 cup marinara sauce; using clean hands mix thoroughly until well combined.  Equally fill each pepper cavity with the beef/rice mixture.  Place the peppers in prepared baking dish.  Drizzle some marinara sauce over each top and then pour the rest of the sauce around each of the peppers, lifting each pepper up so that the sauce will get underneath.  Preheat oven to 400 degrees F.  Tent loosely with heavy foil.  Cook for about 1 hour and 15 minutes, or until the peppers are very tender.  Uncover and sprinkle the tops with grated mozzarella cheese return to oven uncovered and cook for another 10-15 minutes or until the cheese is melted. 

1 comment:

Karen said...

Leftover watermelon? Never heard of it...