One Pot Leftovers
“Waste not, want not” should be a pretty familiar saying if you had a parent or grandparent who lived through the depression.
We live in such an easy time today where food is just so readily available. We toss leftovers with not a care in the world. Years ago it was unthinkable to not use up every bit of food. Wastefulness was a trait that was quite undesirable. Now it is commonplace occurrence.
ingredients needed
2 cups diced carrot
1 1/2 cup diced celery
6 medium potatoes, sliced
3 TBSP butter
2 TBSP flour
2 cups milk
1 tsp salt
1 cup meat stock (or 1 cup bouillon made with a bouillon cube) **
3 TBSP diced onion
1 cup canned peas, drained
about 2 cups diced leftover meat (beef, chicken, turkey etc)
** make sure to use a complimentary meat stock to the meat you will be using. Chicken for poultry, beef for beef , Vegetable for pork etc.
DIRECTIONS
Cook Carrots, Celery and potatoes in boiling water until just tender. Drain and set aside
In saucepan melt butter. blend in flour (will make a roux type paste). whisk in milk and meat stock, cook until thickened, whisking constantly.
add salt.
Add cooked vegetables and meat, mixing evenly.
Pour into casserole dish.
Bake at 350 for 30-45 minutes until heated through and bubbling.
