What we had to work with: leftover pork, leftover perogies, leftover roasted potatoes, leftover gravy. Frozen vegetables. Two frozen bananas and a cupful of mango-yogurt freeze.
What we did with them:
Scalloped Pork Casserole
Cut the pork, potatoes and perogies into smaller pieces. Combine in a large casserole and cover with gravy (adding extra liquid if you don't have enough gravy). Add a chopped onion if you're going to be baking it long enough to cook the onion through--otherwise you might want to saute the onion first. Sprinkle with paprika. Bake until everything is cooked/heated through and most of the gravy is absorbed. Add some sour cream if you want, and let that heat through as well. You could also do this whole thing on top of the stove.
Frozen Green Beans
Put beans in water. Bring to a boil. Eat.
Canned Beans in Sauce
To stretch the meal and make the youngest Squirreling happy. It also kind of went with the pork.
Tangerines and Mango-Banana Cake
I made a guess about whether to use the standard 2 tsp. baking powder or switch to the baking powder/soda combination that you use for more acid mixtures; I think I guessed right because the cake rose well and had a good texture. We have a few pieces left for breakfast too.
2 bananas (I used somewhat thawed frozen ones) and 1 cupful of mango/yogurt puree, somewhat thawed
1/3 cup vegetable oil
1 tsp. vanilla extract
Small amount of additional liquid
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar
Mash, cut up or otherwise combine the fruit, and blend it with the egg, vanilla and oil. Mix the dry ingredients separately and add to the fruit, adjusting liquid as needed. (I added just a little water.) Bake in a greased 8-inch square pan for 30-40 minutes at 350 degrees, testing with a toothpick. (This one took about 40 minutes.) This could also be baked as muffins, at 375 to 400 degrees for about 20 minutes.
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