Food
University Daily Kansan / Thursday. March 9. 1989
9
how to avoid those furry LEFTOVERS
story by kathy walsh illustration by stephen kline
L
ulu Bartley and her four roommates had an unexpected kind of houseguest for two days last semester — fruit flies. Bartley, a Bartle, a Louis Stouphomme, said that they could not figure out what caused the uninvited visitors to make themselves at
home
"We thought it was the trash," she said.
But it was leftover food, sitting for three to four days on unleached dishes, that attracted the fruit flies.
"They infested our house." Barley said. "It was really gross You would be watching TV and squishing the flies."
Although experiences such as Bartley's may be rare, almost every college student who cooks for himself has walked into the kitchen at some time, only to find himself in the twilight zone of fuzzy, green food.
John Hume, Hutchinson junior, said he had opened his refrigerator door on several occasions to find that something had spoiled.
"One time we had chill con queso stuck to the container." he said. "We had a heck of a time getting it out." Curdled milk and black lettuce were also on his list of
Leftovers — everyone has them, but no one knows what to do with them. Often, good food simply goes to waste.
Curdled milk and black lettuce were also on his list of spoils
Frank DeNoyelles, director of KU environmental studies, said that about 25 percent of processed food ended up as waste.
food ended up as waste.
"We throw away a lot more than that," he said.
"The 25 percent does not include food that's not cooked like produce."
Besides being wasteful, lettovers also can be dangerous to your health. They can result in food poisoning if handled improperly
Nadie Thaden, home economist at the University Extension Service in Johnson County, said that fruits, vegetables, meals, eggs and milk were the most perishable foods. Students should take care to store leftovers at the proper temperature, she said.
Bacteria grows between 40 degrees and 140 degrees Fahrenheit, she said.
The key is to keep food above 140 degrees to keep the food hot and below 40 degrees for food to cool.
recipes
vegetable slaw
Keith Rice, chef at the Cornucopia Restaurant, 1810 Massachusetts St., recommends this recipe for leftover vegetables:
carrot peelings
broccoli stems
celery (narrow ends)
any other vegetables you may have
mayonnaise to taste
black pepper to taste
white pepper to taste
garlic salt to taste
celery salt to taste
lemon juice to taste
sugar (optional)
Take the cleaned, chopped or shredded vegetables and add enough mayonnaise to give the slaw the consistency you want. Add the black and white pepper to taste. Add even less garlic salt and celerite salt. Add lemon juice, about 2 caplets per gallon of water to sugar to taste to make the slaw sweeter.
nice recommends this recipe for leftover cooked ground beef.
sweet dessert.
"Mess with it until it tastes good," Rice said.
party dip
leftover cooked ground beef
Lawry's brand Seasoned Salt to taste
tops of green onions to taste
sour cream to taste
tomatoes to taste
Add Lawry's Seasoned Salt to ground beef. Stir in green onion tops, sour cream and tomatoes.
chicken soup
Jack Chappell,厨 in the Miranda in the Holiday Inn Holdover, 200 McDonald Drive, recommends this recipe for leftover cooked chicken.
chicken that is still on the bone variety of vegetables
Put the meat off the bones, separating the unusual parts (bones and fat) from the usable. Place the usable parts to the side. Bring unusable parts to a bolt with the vegetables in a stock pot. Drain 1/4 of the liquid from the pot. Pour everything out of the pot into another container.
1/2 cups milk
1/2 cups white wine
Skim the fat off the top and put it back in the pot. Add milk and one cup flour for every half cup fat. This
mixture will be used to thicken the soup.
Add the vegetables, the wine and the chicken. Cook to taste.
quiche
Dave Routh, chef at the Gardens Restaurant (formerly Costello's Greenhouse), 3400 W. Sixth St., recommends this recipe to use up all types of meat, including turkey chicken, fish, ham, crab and shrimp.
leftover meat
laverne meat*
2 cups slices or mozzarella
mashed pebbled
Mrs. Dash brand seasoning
4 eggs
½ cup whipping cream
uncooked pie crust
Take the uncooked pie crust and sprinkle a cup of cheese on the bottom. Beat the eggs and add the whipping cream. Add a dash of sugar to the mixture. Pour the mixture into the pie shell. Sprinkle the rest of the cheese on top.
Bake the quiche for 30 minutes at 325 F.
Chefs' note: Swies and mozzarella cheeses work best because they don't burn as yellow cheese, but they do burn like green peppers, such as green peppers, mushrooms or broccoli, may be
added.
Potato soup
LeAnn Linkugel, chef at the Paradise Cafe, 728 Massachusetts St., recommends this recipe for leftover mashed potatoes.
leftover mashed potatoes
leftover boiled red potatoes
onions to taste
broccoli, leftover, cooked or raw
milk
melted butter
grated cheddar cheese to taste
salt to taste
pepper to taste
Heat a large soup pot and add enough melted butter to fry the onions. Add onions and cook over medium heat until they begin to soften and look clear. Add milk, enough to fill the bottom $\frac{1}{3}$ of the way. Heat the mixture, but do not let the milk boil.
When the milk is hot, begin adding leftover mashed potatoes. Stir and cook until smooth.
Add the cooked chopped broccoli and the red potatoes.
Add the cheese, enough to flavor the soup. Don't add the cheese until the soup is thoroughly heated. Add the salt and pepper to taste.
Victor Brown, chef at Gutierez Restaurant, 2600 Iowa St., recommends this recipe for leftover turkey
leftover turkey
leftover turkey
pastry shell
onions
celery
bell peppers
herbs (sweet basil, oregano, salt,
white pepper, garlic)
cheese of your choice
light marinara sauce
Lightly pour marinara sauce on the bottom of the pastry shell and brown. Saute onions and celery with the herbs of your choice. Take browning pastry shell and put in one layer of vegetables, one layer of diced turkey and one layer of cheese. Lightly pour the marinara sauce over them. Repeat the layers of vegetables, turkey and cheese and top with mar-
Bake for 40 to 45 minutes at 375 F.