The Canned Food Alliance (CFA) offers the following tips for making quick appetizers and transforming leftovers. For dozens of other entertaining tips and recipes, visit the CFA online at www.mealtime.org.
If you have leftover bread, try...
Morning-after French toast: Use leftover cranberry, pumpkin or nut bread to make warm and wonderful French toast the next morning. Top it with a spoonful or more of canned berries, peaches or crushed pineapple.
If you have leftover punch, try...
Brunch or snack-time smoothies: Turn leftover party punch into refreshing smoothies. Just mix punch with canned fruit in a blender. Add yogurt or ice cream for variety.
If you have leftover turkey or meat, try...
Turkey-mushroom casserole: Combine leftover chopped turkey with condensed cream of mushroom soup, chopped onion, canned or leftover veggies, one small package of fast-cooking rice and 2-1/2 cups of liquid (water, milk and/or broth). Bake at 350 degrees in a casserole dish until the rice is tender and the liquid is absorbed.
For an easy, elegant, low-fat dip, make your own hummus. Drain, rinse and purée a can of chickpeas (garbanzo beans) in a food processor with three tablespoons each of olive oil and fresh lemon juice. Add crushed garlic to taste. Serve with fresh vegetables or bite-sized slices of pita bread.
Source: Canned Food Alliance
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This page created January 2001
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007
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