• FISH
  • Fish Cakes from Once Cooked Halibut or any White Fish
  • Smoked Salmon Mousse with Once-Cooked Salmon and retired Capers
  • Tuna Salad made from last night's Tuna with Capers & Shallots
  • Celery-Salted Tuna Salad with Dijon Dressing and Chives
• GRAINS
  • Gourmet Barley, Port and Currant Salad
• MEAT
  • Bacon-Draped Meatloaf from cooked Breakfast Sausage
  • Meat Pie Yurts made from cooked Burgers and Mashed Potatoes
• 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
• VEGETABLES
  • Tinted Mashed Potatoes
  • Thanksgiving Soup from Assorted Leftover Veggies
  • Mashed Potato and Cabbage Bubble and Squeak
  • Mashed Potato Dumplings

COOKED POTATOES

Level 1
Tinted Mashed Potatoes

Here’s a fun way to refresh cooked potatoes: tint half of them orange and the other half green.

2 cups once cooked potatoes, mashed
1 cup whipping cream
(any quantity) once cooked carrots, broccoli or peas

1. Dump potatoes in a bowl. Make sure they are well-mashed with a fork or potato masher. 
2. Add 1 cup whipping cream. 
3. In a food processor, purée potato mixture with leftover vegetables, keeping orange ones (such as carrots) separate from green ones (such as broccoli or peas). 
4. Pour each tinted purée into a separate re-sealable plastic bag that has one corner snipped. Experiment with decorative patterns. 
5. Add salt and pepper to taste. 
    

Variation: For a more daring taste, try adding a dash of Tabasco sauce.