Wednesday, April 8, 2015

The end of the Leftovers....

Thanks be to God for the Easter Resurrection and for the end of these endless leftovers.  Well, other than what I put in the freezer to be used for later LOL.

I used the bones from the prime rib roast to make the broth for my soup.  You can find that recipe here or you can use your favorite recipe or pre packaged broth.   We still had a full bowl of Spinach/Strawberry Salad that had never been dressed so we pulled that out as well as the dressing that was left.  Finally, for the main course, I made a casserole using the leftover cheese from a cheese platter and some more of the leftover ham.  You can use the cheese of your choice and packaged diced ham if you want.


Vegetable Beef Barley Soup

8 c. Beef Broth
1 leek, white and green parts, sliced in half lengthwise and then sliced into moons
3 c. vegetables of your choice (I used leftover baby carrots, halved; leftover corn and leftover green beans)
1 1/2  c. leftover beef roast, diced
1 c. pearl barley
salt and pepper to taste

Prepare barley by soaking overnight or by placing in a large pot and covering with water, bring to a boil for 2 minutes, remove from heat and set aside for 1 hr.

Place broth in large soup pot.  Add leek, vegetables, beef and prepared barley.  Bring to a boil. Reduce heat and simmer until barley is tender.  Taste and season with salt and pepper before serving.



Ham Tetrazinni Casserole

1/4 c. butter
1 small onion, diced
2 cloves garlic, minced
6 oz. mushrooms, sliced
1/4 c. flour
salt and pepper to taste
1 c. chicken broth
1 c. half and half 
1 c. shredded cheese (I used a mixture of Colby, Pepper Jack and Cheddar)
1 c. diced ham
6 oz. pasta of choice (I used bow ties)
8 spears of asparagus, woody ends snapped off, cut crosswise into thirds
Bread crumbs for topping

Bring a large pot of salted water to boil.  Add pasta and cook according to package directions.  Add the asparagus pieces during the last 2 minutes of cooking.  

While pasta is cooking melt butterr in a large sauce pan.  Add onions and garlic and cook until softened and fragrant.  Add mushrooms and cook until softened and liquid is released.  Stir in flour and cook until brown and nutty smelling.  Season with salt and pepper.  Add the chicken broth and stir until smooth and thickened.  Gradually whisk in the cream and cheese until smooth and bubbly. Stir in ham, pasta and asparagus.  Turn into a casserole that has been treated with cooking spray. Sprinkle bread crumbs over the top of the mixture.  Bake in a preheated 350* oven for half an hour until hot and bubbly.  Print Recipe






4 comments:

  1. I may have just enough left over ham to make this for our dinner tomorrow! Thanks for the recipe!

    ReplyDelete
  2. Beef and barley soup is my favorite! We're in the midst of a cold spell so you can bet this will be making an appearance soon :)

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as we did.

      Delete

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