The Frugal Gourmet: how to use, re-use, recycle and recondition your ktchen staples...

iamkeri1 · 01-02-2011, 04:48 AM

I keep a plastic container (with lid) in my freezer. If I have any leftovers too small for a second meal, I throw them in the plastic container to make a future batch of "refrigerator soup." Into it goes corn, beans of any kind, spaghetti (with sauce) macaroni and cheese, meat scraps, mashed potatoes (IMO other kinds of potatoes get mealy when frozen) sloppy joe, etc. In short I add anything but processed meats like bologna or polish sausage - which seem to dominate every other taste. Then, usually when I have made a pot roast or baked chicken and have lots of good drippings, I use the pan I cooked it in to make soup. I also clean out the refrigerator and add to the soup pot everything that needs to get used up... half a tomato or onion, garlic cloves that are starting to dry up, cabbage, that last flower of broccolli or cauliflower, the zucchini I cooked last night. I cover everything with water and then add one 15-16 oz can of tomato sauce and seasonings (Bay leaf is a must for any soup I make) and cook for at least half an hour till everything is tender.

Delicioso!!!

Smooches,
Keri

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01-02-2011, 04:48 AM	#28
iamkeri1 Member How Do You Identify?: femme woman Preferred Pronoun?: she Relationship Status: solo Join Date: Nov 2009 Location: Central Florida Posts: 905 My Photo Gallery Thanks: 302 Thanked 2,152 Times in 659 Posts Rep Power: 16642920	I keep a plastic container (with lid) in my freezer. If I have any leftovers too small for a second meal, I throw them in the plastic container to make a future batch of "refrigerator soup." Into it goes corn, beans of any kind, spaghetti (with sauce) macaroni and cheese, meat scraps, mashed potatoes (IMO other kinds of potatoes get mealy when frozen) sloppy joe, etc. In short I add anything but processed meats like bologna or polish sausage - which seem to dominate every other taste. Then, usually when I have made a pot roast or baked chicken and have lots of good drippings, I use the pan I cooked it in to make soup. I also clean out the refrigerator and add to the soup pot everything that needs to get used up... half a tomato or onion, garlic cloves that are starting to dry up, cabbage, that last flower of broccolli or cauliflower, the zucchini I cooked last night. I cover everything with water and then add one 15-16 oz can of tomato sauce and seasonings (Bay leaf is a must for any soup I make) and cook for at least half an hour till everything is tender. Delicioso!!! Smooches, Keri