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Business & Tech

A Second Life For Holiday Leftovers

Ideas for using holidays leftovers safely and creatively.

Leftovers are an integral byproduct of the holidays. 

But sometimes, the food remnants of a giant feast are just too much of a good thing, reappearing as fare for many days afterward.

Patch caught up with Maria Castro, co-owner of , to ask about how she uses leftovers. Her family always makes sandwiches out of  meat entrees—and insists on using the dinner rolls or rye bread made from scratch at the bakery.

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In addition to being proud of the large assortment of homemade sweets at Sylvia's, Castro says she has to admit, "These really are the best dinner rolls and make wonderful sandwiches."

At , an authentic Polish deli on 83rd St., leftovers in the restaurant need to be thrown away, of course. And at home, there are no tricks used for reusing leftovers. Many specialty ethnic dishes are just meant to be enjoyed again without being altered.

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Single ingredients, however, might find new life in soups, casseroles or stews.

Mark Bittman, New York Times food writer and author of How to Cook Everything, appeared on the Today Show with a list of staples to have handy for giving new life to leftovers.

Pantry items he suggested include canned beans, tomatoes, grains, pasta and soup stock. Refrigerated items he said are handy to have on hand include cheese, eggs, fresh herbs, tortillas and vegetables. He said you can save time and avoid waste by creating altogether new dishes from leftovers.

And then are circumstances which warrant throwing away leftovers. 

The U.S. Food and Drug Administration consistently lists guidelines for food safety:

  • The FDA website stresses The 2 Hour Rule: If a normally refrigerated dish or entree sits at room temperature for longer than two hours, it should be discarded. After that, bacteria is more likely to multiply.
  • Properly refrigerated items should be used within three to four days.
  • Cooked meat should be boned before wrapping and freezing and can be divided into convenient portions for later use.

And, as Bittman and the FDA advise, always reheat leftovers to 165 degrees, which helps kill bacteria already present.

That's some good food for thought.

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