Mandie's Dinner Diner

April 5, 2012

Use up those Leftover Easter Eggs

Filed under: Eggs and Vegetarian Main Courses, Leftovers, Poultry, WIC friendly — ruralmomof3 @ 7:00 am

As I look in the fridge at the nearly 2 dozen of boiled eggs and smell that funky smell they leave, I am reminded that I need to get them used up.  Some people like to  just eat them as they are with a little salt and pepper, but I like to make stuff with them.

Here are some ideas:

  • A salad with dark greens,  red tomato, purple onion, and a sliced boiled egg with your favorite dressing on top.
  • Egg salad sandwich  Recipe – use about 2 boiled eggs per person.  Remove the shell and rinse.  Smash the eggs with a fork or chop them well.  Combine this with a little salt and pepper and start with about a teaspoon of mayonnaise per person and a drop of mustard (optional).  Mix well and add more mayo until you get the consistency you like- some people like a litttle mayo and some like a lot.  Spread on bread and top with a little lettuce.  You could also add a little bacon or bacon bits or ham to this but warn those who eat it so they don’t mistake the meat for egg shell chunks (lol)
  • Deviled eggs–  if your eggs peel easily (to have them peel easily, you need to use eggs that are at least a couple weeks old from the store or a month old if they were fresh from the farm).            Recipe- Carefully peel and rinse your eggs.  Carefully slice them in half the long way.  Pushing up from the outside slightly you can easily “pop” the yolk out with a teaspoon.  Put the yolks in a small bowl and lay the empty whites on a platter.  Mash the yolks with a fork and add about one teaspoon mayonnaise for every 3-4 eggs.  Add a dash of salt and pepper and a dot of mustard.  Mix well.  If you want a creamier consistency add a little more mayo until you like it.  Refill the whites with the creamy yolk mixture (I use my small cookie scoop, some use a frosting decorator thingy, and some just use a teaspoon and their finger).  If you want to dress them up, sprinkle with Paprika or pepper.
  • Creamed eggs on toast.     Recipe- Make a thin to medium white sauce (basic recipe found in most cookbooks and on the side of most corn starch containers).  Once thickened, turn to simmer and stir in several sliced boiled eggs and some salt and pepper.  Serve on toast.  To dress this one up a little or make it a more substantial meal, you can also stir in some leftover chopped ham or lay a thin slice of ham on the toast before spooning the creamed eggs on top.  Can also be sprinkled with some shredded cheese.  This is my favorite use of boiled eggs!!
  • Boiled eggs can also be added to chicken or tuna salad to stretch the meat a little further.
  • Boiled egg yolk is sometimes used as a thickener in homemade salad dressing too.
  • Hot Chicken Salad (can use ham instead if you like)- it uses boiled eggs.  The one I have tried is:  1 cup chopped chicken, turkey, or ham.  Heated on low with 1 Tbl butter, 1 Tbl water.  When heated through, add dash of salt, pepper, and celery salt.  Stir in 1 Tbl lemon juice, 1/3 c. mayonnaise, 2 chopped boiled eggs and 1/2 c diced celery.  Serve on biscuits.  I found this to be a little thick- if it is for you too, a cream sauce can be added to it or some cream of chicken or celery soup.
  • I had a recipe for a Chicken and Boiled Egg loaf (like meatloaf) but can’t find it right now.  It was very similar to the chicken salad recipe above but baked in a loaf pan and served like meatloaf.  You can play around with that idea and see what you can come up with!
  • Noodle Dish Dressing

3-4 boiled, diced eggs

1 small onion diced

3-4 Tbl sour cream

1 Tbl water

1-2 Tbl vinegar

pinch salt

Combine all ingredients well and serve on top of hot egg noodles.

  • I have a Favorite Potato Salad recipe that’s a little different.  It is a little more complicated than some but I think it’s worth the effort.

In a small saucepan, bring to boil:

1/4 c. vinegar

1/4 c. water

1/4 c. sugar

1/4 tsp salt

1 tsp mustard

dash pepper

1 Tbl diced onion

In a separate bowl, beat the boogers out of

2 raw eggs.

Reduce the heat of your saucepan mixture and while stirring with a wisk, slowly pour in beaten eggs.  Cook until thickened, stirring constantly.

Beat in 1 c. salad dressing (I prefer Hellman’s mayonnaise) and remove from heat.

Pour this dressing over:

2 chopped boiled eggs,

4 c. cubed and cooked potatoes (I prefer to use potatoes that are still warm)

1/2 c. diced cucumber or celery (I prefer the cucumber)

Toss to coat.  Serve warm or chilled.

  • Macaroni Salad -The following ingredients are my favorite combination for macaroni salad.  I do not have amounts listed because I don’t measure this one.  Combine the ingredients using the amounts  you have available and use enough salad dressing (Hellman’s is my first choice) to make a creamy salad.  Refrigerate (may add more salad dressing at time of serving)

Cold cooked Macaroni noodles

Thawed Frozen Peas

Diced Ham

Boiled Eggs, chopped

Cubed chedder cheese

Green onion or sweet onion- chopped

Salt and Pepper

Celery seed or dill weed (optional)

  • Our local rural electric cooperative magazine has a recipe section and I found a very simple recipe called 1930’s Depression Casserole.  Instead of boring you with the minute details, I’ll give you the simple version.

peeled and boiled potatoes

peeled and boiled eggs

saltine crackers (soda crackers)- crushed

medium white sauce (well salted and peppered)

Basically all it is is layering the sliced potatoes, sliced eggs, and sauce in a buttered casserole and topping it with crushed crackers.  Bake in a slow oven until heated through.  I can only imagine this tasting even better with some cheese in it or a little ham but since it is a depression recipe, these were probably hard to come by back then.

These recipes were previously posted on my other blog, www.   but have been reformatted here.


September 26, 2011

Mexican Corn Bread Stack

Filed under: Casseroles, Leftovers, wild game — ruralmomof3 @ 12:25 pm

I love Mexican!  I have some friends who make this “Shepard Pie” like Mexican casserole that I absolutely love.  I had a variety of leftovers the other day and realized that I could make that casserole as a “stack” and it would be really yummy!  Here’s what you need!

The Recipe:


Fresh from the oven Cornbread

Leftover meat (I used smoked venison, but beef, chicken, whatever), hot

Shredded cheddar

Stack these in order on each dinner plate and enjoy!

November 29, 2010

Chicken and Rice dish

Filed under: Casseroles, Leftovers, Poultry — ruralmomof3 @ 3:37 pm

Use broth in place of water to make rice. Before bringing it to the boil, add an appropriate amount of chicken or turkey and cook it all together. If you have pre-cooked rice, saute it all in a frying pan. Serve with cheese or soy sauce. You can also add any veggies that you like. If you like creamy casseroles, stir in an undiluted can of cream of celery, chicken, or mushroom soup. Add milk to make it the right consistancy and heat through.

You can also make this in the oven.  Use the cooked rice, mixed with the meat, and soup.  Put in a greased casserole.   Sprinkle cheese on top and bake in moderate oven until bubbly.

Hot chicken sandwiches

Filed under: Leftovers, Poultry, Sandwiches — ruralmomof3 @ 3:34 pm


2 c. chicken or turkey shredded or cut up bite size (already cooked)

1/2 -1 c. broth

Combine in saucepan and heat on low until hot. If it’s a little too soupy or if you want it to stretch a little further, add some crushed up saltines or butter crackers (Ritz are excellent). Some people also add a little mayonnaise.  Serve on buns.

Chicken and Biscuits

Filed under: Casseroles, Leftovers, Poultry — ruralmomof3 @ 3:32 pm


1 c. chicken or turkey bites- already cooked

1-2 c. broth

2 tbl butter

2 tbl cornstarch

Melt butter in med. sauce pan. Stir in corn starch to make a paste. Slowly add broth, stirring well to incorporate (may need to use a wisk). Cook on med-low, stirring until mixture thickens. Add chicken and heat through. Serve on favorite biscuits or toast.

For a one dish meal, add a half bag of frozen or whole can of mixed vegetables. ( frozen ones will need to be cooked thoroughly first)

Turkey or chicken noodle soup

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:29 pm

4 c. broth

1 c. turkey or chicken bits- already cooked

any combination of carrots, celery, onion, potatoes, peas, corn, cabbage, green beans, etc

a handful of fine egg noodles, broken spagetti noodles, or the like or a half handful of rice

If your veggies are raw, saute them in a small amount of butter and/or broth until crisp tender. Combine other ingredients except pasta and bring to boil. Add pasta and simmer,covered until soft.

If you don’t have enough broth, you can add tomato juice or tomatoes for a tomato based chicken soup or you can add milk for a cream soup. If using milk, you may want to thicken it slightly. (1-2 tbl corn starch stirred into 1/4 c. of the milk- add to soup and bring to boil stirring) You can thicken this even more and serve over biscuits or toast. May also add a dash of lemon juice or celery seed for extra flavor.

Making broth from leftover Turkey

Filed under: Leftovers, Poultry, Soup and Stew — ruralmomof3 @ 3:28 pm


When your turkey comes out of the oven, drain all that wonderful broth off and let it cool slightly. You can then freeze it for use just like the stuff you buy in the cans at the store. If your poultry has a lot of fat on it, cool the broth in the fridge until the fat rises to the top and scrape it off before freezing. If you really like using everything, that fat can be used in cooking that requires a little fat- in recipes that can take chicken flavor (i.e. don’t use it cookies or other desserts, silly)- keep it in the fridge or freezer though. I give the fat from my broth to the dog and cats- they love it!

Freezing the meat

Leftover chicken and turkey can be frozen for later use. I sometimes will freeze a whole turkey breast or will cut up the leftovers into bite size pieces. Freeze this cooked meat with a little broth to keep it moist.

Broth from bones

Once you have “gleaned” all the meat off the bones you can make even more broth by boiling the bones and skin. Place the bones and skin in a large stock pot and put enough water to cover about half. Add salt, pepper, a carrot, onion, celery stalk- if you have them. Bring this mixture to a boil covered. Leave it covered and turn down to a simmer and let it simmer for 3 hours or so. Let it cool slightly and strain the liquid. Cheese cloth works good but if you don’t have any, just use your strainer. After you strain, let the broth sit for a while in the fridge. The fat will rise to the top and the little bits of stuff that make the broth cloudy will fall to the bottom. A good broth will set up like jello in the fridge and this makes it even easier to separate!

September 18, 2010

Pea Soup

Filed under: Leftovers, Soup and Stew, Vegetables — ruralmomof3 @ 12:18 pm

Just call my blog, “home of the weird and interesting”! Pea soup26.gif– who eats pea soup???? I do!! Well, I have to admit, the idea of pureed peas really did not excite me in the least so I made my own version that is not pureed. There does that sound any better?

I used fresh peas that were not the sweet early peas you get in the spring but the later starchy ones. I had previously cooked them up to serve for a side dish for supper and wanted to make something edible out of them. If you don’t have any of these, you can cook dry split peas until they are almost soft or you can use frozen peas but you wouldn’t put them into the sauce until it was just long enough to heat them through. Anway. . .

The Recipe:

2 Tbl butter
1 small onion, chopped
2 handfuls mushrooms, sliced (or one can drained)
1/2 – 3/4 c. chopped ham
2 Tbl flour
1 c. chicken broth (if you have any ham broth, do 1/2c ham broth and 1/2c chicken)
1/2 – 1 tsp parsley flakes
2 c. peas
1 c. milk

Melt the butter over medium heat in a small stock pot and saute the onion, mushroom, and ham in it. When the onions are nearly translucent, stir in the flour- coating everything well. Pour in the broth and stir immediately to blend out any lumps left by the flour. Salt and pepper and stir in the parsley. Bring this to a boil, stirring often. Add your peas and stir until the peas are done enough for your taste. Stir in the milk, continue stirring until it comes to a boil. Remove heat and serve.

If you want the soupy stuff to be the traditional green, take a potato masher and mash the soup just a bit and then stir, making sure the mashed peas are stirred up from the bottom of the pan. This will give it a green tint without making it a pureed soup.



God is good- all the time. . . . 40.gif

September 11, 2010

Mexican Corn Bread Salad

Filed under: Leftovers, Side Dishes, Vegetables — ruralmomof3 @ 4:38 pm

This may seem like a weird combination but it is awesomely wonderful!  It’s kind of a Tex/Mex use up the leftovers kind of a salad but trust me, it is good!

The Recipe:

2 c. of thick Ranch dressing (if you make your’s from scratch use sour cream instead of buttermilk to make it thick OR just use what you have on hand)

6 corn bread muffins (or equivalent amount of corn bread)

1-2 cans pinto, black, or blackeyed pea  beans, rinsed and drained

1 medium bell pepper, diced

1-2 can corn, drained or equivalent of thawed frozen corn

3 tomatoes, chopped

10 slices of bacon, cooked and crumbled

2 c. shredded cheese (chedder, colby, mexican or similar)

2-4 green onions, sliced thin

Crumble half of the cornbread into a bowl or cake pan.  In order, layer half of the remaining ingredients.  Repeat the corn bread, etc leaving the dressing, then onions and cheese for the very top.  Refrigerate for a couple hours or overnight and serve.

I dare you to try this and let me know what you think!!

May 25, 2010

Leftover Chicken Patties

Filed under: Leftovers, Poultry, Uncategorized — ruralmomof3 @ 6:53 am
I found the basic idea for this recipe out of the recipes that came with a “patty maker”. This is a great recipe for using up leftover cooked chicken or other poultry. I’ve not tried it with leftover or canned fish yet but I’m guessing it would work for that too. We had these for supper last night on buns. I had mine with mayonnaise and the kids had theirs with barbecue sauce.

2 c. cooked chicken, ground or finely chopped (I used a food chopper)
1/2 c. finely chopped onion
1 Tbl parsley (less if using dry)
1/2 tsp salt
1/2 tsp pepper
1-2 tsp dill weed (optional)
2 Tbl flour
1 egg

Combine everything but egg, coating all with the flour. Then add in the egg and mix with hands as for meatloaf. Shape into 3-5 patties and fry like hamburgers using a greased skillet. I found that these hold their shape best if refrigerated for a couple hours.

We ate ours on buns but the original recipe suggested serving as a main dish with cream soup or white sauce drizzled on top. I might try them with some shredded cheese added (when I was a kid we had “tuna cups” that were much like this but had cheese in them).



God is good- all the time. . . . 40.gif

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