• Quick Treatments for boring Soups & Stews
• COFFEE
  • Frappe Chill from brewed Coffee
  • Coffee Bomb from brewed Coffee
• FISH & SEAFOOD
  • Fish Cakes from cooked Halibut
  • Smoked Salmon Mousse from cooked Salmon and retired Capers
  • Tuna Salad from leftover Tuna + Capers & Shallots
  • Dijon Celery Tuna Salad
  • Smoked Salmon Chowder from boiled Potatoes and Smoked Salmon
  • Quick Treatments for Fish & Seafood
• FRUITS
  • Sangria Chutney from "pitcher fruit"
• GRAINS
  • Barley, Pine Nut and Currant Salad
  • Steel Cut Oatmeal & Blueberry Muffins by Martha Rose Shulman
  • Breakfast Strata from Polenta slices, Basil and Mozzarella
  • Pauline's Mix-Ins for Spicy Rice
  • Raj Rice Salad with Currants & Green Peas
  • Muffins from cooked Brown Rice by Julie Van Rosendaal |Expendable Edibles
• LEGUMES
  • Quick Treatments for Beans
  • Black Bean Hangover Soup
• MEAT
  • Quick Treatments for Meat Leftovers
  • Beef
    • Mushroom & Barley Soup from cooked Beef Brisket
    • Asian BBQ from Beef Brisket
  • Ham
    • Monte Cristo with Red Currant Jelly from Chef Garrett Scanlon
    • Deviled Ham Sandwich from Chef Garrett Scanlon
    • Gnocchi & Ham with Asparagus Pesto
  • Burgers
    • Meat Pie Yurts from cooked Burgers and Mashed Potatoes
  • Sausage
    • Bacon-Draped Meatloaf from cooked Breakfast Sausage
    • Lentil Sausage Soup from leftover bulk sausage and tired herbs
    • Pizzetta from cooked Sausage
• PASTA
  • Herbed Mac n' Cheese
  • Tangy Noodle Salad with Tomatoes and Pine Nuts
  • Pasta Frittata made from leftover Pasta
  • Pasta Fagole Meal-in-a-Bowl
  • Orzo Salad Primavera
  • Forgiving Pasta Fagole Soup
• POULTRY & FOWL
  • Chicken Burritos with Black Bean filling
  • Chicken Confetti burgers from cooked Chicken and roasted Veggies
• VEGETABLES
  • Nutmeggy Cauliflower Puree
  • POTATOES
    • Tinted Mashed Potatoes
    • Mashed Potato and Cabbage Bubble and Squeak
    • Mashed Potato Dumplings
    • Crispy Herb Roasted Potatoes
    • Old Country Dumplings from Mashed Potatoes
    • Smashed Potato Pancakes
  • Green Veggie Bisque from assorted Green Vegetables

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HAM

Level 1 
Garrett's Monte Cristo with Red Currant Jelly

from Matt Scanlon of Garrett's Downtown Deli in Knoxville Tennessee, 
and host of "90 Miles With Chef Garrett" on East Tennessee PBS 

Says Chef Scanlon: "The standard Monte Cristo is an awesome sandwich. Just take some ham, provolone cheese and red currant jelly. Make a regular sandwich. Then dip it in a French toast-type batter (egg and milk) and grill it. It's really delicious. If red currant jelly isn't available, use a mixture of spicy mustard with sweet cranberry sauce."