Freezer Souvenirs

by Martha Strom

Ever wonder what to do with those restaurant leftovers we so dutifully bring home in a "doggie bag"--and why they should be called doggie bags in the first place when we really have no intention of sharing with any of our four legged friends? Here's the scenario. On Wednesday you go out to dinner with friends. The prime rib is hot, juicy, delicious and perfectly seasoned but the size is gargantuan (Restaurant portions tend to be that way). There's so much left that you can't stand to leave it--so home it goes, into a Ziploc and into the freezer. Then on Sunday morning just as you're getting ready to put on the coffee and go out to the mail box for the paper the phone rings. "Let's all go out for breakfast!" a cheery voice says. Well, you certainly can't turn that down. It sounds so much better and much more fun than eating leftover donuts. The ham and eggs with hash browns and toast are delicious but once again the quantity is huge. As guilt sweeps over you for not cleaning your plate you know you can't just walk off and leave that gorgeous chunk of ham. You mentally reserve a place for it right next to the prime rib in the depths of your freezer.

Then there's last weeks trip to the local Chinese Noodle Parlor. There was a large bowl of plain white rice that came with all of those remarkable Oriental dinner dishes--and nobody ate the rice. You're thinking "If I take this home and put it in my freezer I won't have to cook rice for the next two months." It's true. So you do. Your friends are thinking "What strange person takes home plain white rice" Just ignore them. Extra cooked rice on hand is always useful even if you don't know exactly when you'll use it.

Before months pass and you start wondering what in the heck is hidden in those little crystal balls wrapped in plastic and hidden in the darkest part of your freezer here are some suggestions that go a bit beyond eating a chunk of cold ham while standing over the kitchen sink or pouring milk over the rice and calling it breakfast cereal.

First of all, get creative! Being hungry really helps. Stand in front of the frig and think! Do you have a potato, an onion, some scallions, a couple of eggs, a bit of milk, a little cheese, some peas in the freezer, a carrot or two, a lemon, or maybe a bell pepper? How about the pantry supplies such as canned mushrooms, mushroom soup, chicken broth, soy sauce, Kitchen Bouquet, canned pineapple tidbits, Mandarin oranges, a box of instant vanilla pudding mix, or coconut? With some or all of these you'll have the versatility to work small miracles with many of your restaurant "souvenirs."

Here are some suggestions:

Beef Stew - Cut the beef in 1 inch cubes. Roll the cubes in 1/4 cup seasoned flour (salt, pepper, garlic salt, paprika to taste) and brown in a little oil in a skillet or sauce pan with half a medium onion cut in narrow wedges. While the meat and onion are slowly browning scrub well and slice a carrot and peel and cube a small to medium size potato. Add 1/2 cup water to the browned meat. Add the carrots and potatoes. You can add 1/4 to 1/2 teaspoon dried Italian herbs if you have them. Cover and cook slowly until done, about 20 minutes. If the juices need a little thickening add some of the left over seasoned flour and if the stew gets too dry add a little water.

Beef hash - Cut the beef in 1/4 to 1/2 inch dice. Dice one medium potato and half a medium onion. Brown the beef in a little oil then add the onion and then the potato. Season with salt, pepper and a little garlic powder or one small clove crushed garlic. Add 1/4 to 1/2 cup of water and 1/2 teaspoon Kitchen Bouquet (available at any grocery store) for a rich, brown color and flavor. Cover and cook on medium low until done, about 15 minutes.

Fried Rice with Ham - Saute and stir 1/2 cup diced ham and 1/2 to 3/4 cup rice in oil until slightly brown, about 2 minutes. Add 1/4 cup diced bell pepper, 1 sliced scallion with tops and 1/2 small carrot, finely chopped. Reduce heat and cook for 2 minutes more. Scatter in a few frozen peas if you have them. Beat one egg and 1 teaspoon soy sauce with 1 tablespoon water, season with a little salt if you'd like depending on the saltiness of the soy sauce and add slowly to the ham mixture while stirring over low heat until eggs are done--about 1 minute.

Creamed Ham and Mushrooms on Buttered Toast- Mix 1/2 can of Cream of Mushroom Soup with 1/2 small (5 ounce) can of mushrooms and 1/4 cup mushroom liquid or milk. Add 1/2 cup diced ham and 1 sliced scallion with tops. Add 1 tablespoon white wine or vermouth (optional). Mix and heat. Serve over buttered toast. You can sprinkle the top with cheese and pop it under the broiler until slightly browned if you wish.

Egg Drop Soup with Rice and Scallions- Heat to boiling one (14 ounce) can Chicken Broth in a sauce pan. Beat one egg and 1 tablespoon water in a small bowl. Slowly add beaten egg mixture to boiling broth stirring constantly--the eggs should shred not lump. Reduce heat to low. Gently stir in 1/4 cup cooked rice and 1 sliced scallion including tops.

Heavenly Hash Pudding- Make 1 small box Instant Vanilla Pudding Mix according to directions on box. To the finished pudding add 1/4 cup cooked rice, 1 small can well drained Mandarin Oranges, 1 small can well drained Pineapple Tidbits and 1/4 cup coconut flakes. Chill well.

As always these recipes are very forgiving. Use your imagination. You can do just about anything with them. Except for the Heavenly Hash Pudding the above recipes will make one generous serving or dinner for two with salad and French bread. It depends on how large the left overs are and how hungry you are. Heavenly Hash Pudding serves four.

Enjoy!
Mom

Martha Strom spends lots of time equating love and food. Check out the Eats archive for more edibles, practical menus for all occasions, and the occasional outrageous donut binge. If you have questions, recipes or ideas you can write to Mom@GetLostMagazine.