Leftovers are really precooked convenience foods

Dear Readers: Do you wind up with several containers of leftover vegetables at the end of the week? Here are some hints for how to use them:

U Think of them as the original precooked convenience food. By adding some freshly browned onions or garlic, you’ll have a new dish.

UMix in leftover cooked veggies with salad dressings or sandwich spreads, or just arrange them on top of lettuce and add your favorite dressing.

UMake a vegetable hash by frying leftover mixed vegetables — such as corn, peppers, potatoes, peas and beans — with onion, garlic and other seasonings.

UHeat up a can of chicken, beef or vegetable broth, add spices and all those veggies, simmer for 20 or 30 minutes and you’ll have a fast and tasty vegetable soup.

UCut or dice leftover potatoes, brown them with some onion and add egg or egg substitute for a hearty breakfast or a light supper. You can add diced red or green pepper for color, or top with salsa or picante sauce.

Doesn’t a healthy and satisfying bowl of soup sound like a great way to cut calories? I have compiled a pamphlet filled with favorite recipes from friends, family and staff. To receive one, please send $4 and a long, self-addressed, stamped (58 cents) envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001. Some recipes for soup are quick and easy, while others may take a little more effort, so choose your favorite, add some bread and a salad, and you are all set with a delicious meal.

Heloise

Dear Heloise: Here is the recipe for my secret dip. I use one package of ranch-type dressing and one of vegetable dip. I mix this into 1 package of nonfat cream cheese and 8 ounces of sour cream (sometime nonfat sour cream). It does need to go into the refrigerator for a few hours, but the taste and texture are great. I always buy several packages of dip mix to keep on hand and can whip one up in a jiffy, and then I use just the ranch-type dip and mix into the sour cream with a spoonful or so of ricotta cheese. A Secret Reader, via e-mail

Dear Heloise: Try this one when packing sandwiches for school, work or a day trip to the beach or park: Simply put the condiments, like mayo or mustard, in between two of the slices of meat instead of putting it on the bread. Voil • — no soggy bread. Jim from San Antonio

Dear Heloise: I used to eat my leftover pizza cold, until I read in the paper to heat it in a skillet. I tried it, and the pizza heats up beautifully with a crisp crust and hot toppings. Forget the microwave. Leslie Clarkson, Kemah, Texas

Dear Heloise: To keep water for pasta from boiling over, add a teaspoon of oil when you fill the pot. Ebby Yancey, Waynesboro, Va.

X Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate