Interesting Uses for Dribs and Drabs
*Make hash from potatoes, onions, and sliced frankfurters. When it is well browned, add a large spoonful of the liquid from a jar of dill pickles, cover, and simmer for a few minutes to let the flavor soak into the potatoes. Taste, adjust the seasoning, and serve. This is a fun dish to serve to kids because the potatoes may turn green! *When you get to the bottom of a bag of plain pretzels, save the salt and crumbs that you find there. It's basically seasoning salt with an interesting "toasted" taste. I like it on hard-cooked eggs. *A few generations back, people doted on assorted greases, drippings, etc., that we now throw away. Seasoned rendered chicken fat (schmaltz) is still an ingredient in Jewish cookery. The next time you fry bacon, roast a chicken, or bake a ham, save the grease separately in a recycled jar. Substitute for butter in savory dishes, such as cornbread or hash browns, and see what you think. You may need to reduce the amount of salt in the recipe. *Homemade broth is a great way to wring every penny's worth out of your food. Have ready a freezer-safe container with a lid, such as a large yogurt or margarine tub. Whenever you cook vegetables (boiled, steamed, or microwaved), drain them into the container and freeze. You'll have layers of broth-ice, but that's OK. To use as is, just dump the entire container into a saucepan and bring to a boil. Measure what you need and refreeze the rest. For meat broth, put the bones from a roast chicken into a pot, add your frozen vegetable broth, top off with water to cover, bring to a boil, then simmer for an hour or two. Take out the bones, then ladle the broth through a colander into a big bowl before you put it into freezer containers. *If you buy carrots with the tops, throw the tops into the pot when you are making broth.