Leftover Sliders

​This is perfect for holiday leftovers or anytime.

I’ve used ham, what this is great for roast beef too.

8 oz. ham 

4 slices cheese

6 dinner rolls 

2 - 3 T. olive oil

Cut dinner rolls in half.

Preheat skillet to medium high heat, lower to medium low and add oil.

Place bread side of dinner rolls on pan to toast for a minute.

While bread is toasting, divide meat and cheese into 6 pieces. 

Remove rolls from pan and arrange meat and cheese on 6 halves of the rolls. 

Place other halves of rolls on top and place sandwiches in pan for a minute to melt cheese on 1 side. 

Flip sandwiches over to toast on other side for a minute or until done. 

Serves 4.

Fried Rice

This is great for holiday leftovers or anytime.

I've used a can of mixed vegetables but you can also use frozen vegetables instead.

You can adjust amount of ham and vegetables as needed.

1 - 2 c. each: chopped cooked ham, mixed vegetables
1/4 c. chopped green onions
2 - 3 T. canola or safflower oil
1 bag of boil in bag
1/4 tsp. each salt, pepper
2 - 3 c. water

Remove ham from refrigerator and chop.

Open can of mixed vegetables and drain.

Rinse green onions and chop, set aside.

Place bag of rice in a microwave safe bowl, add water.

Microwave for 5 - 6 minutes or according to package instructions.

Preheat skillet over medium-high heat. 

Lower heat to medium, add oil.

Combine vegetables, salt, pepper and ham and cook for 7 - 10 minutes.

Remove rice from microwave and drain. 

Cut bag and pour rice into skillet. 

Cook the fried rice for another few minutes or until done.

Remove fried rice from heat and sprinkle green onions over fried rice before serving.

Serves 4.

Pokeys' Potato Pancakes ™

This is a great recipe for leftover mashed potatoes.

My grandma Pokey taught me how to do this. 

You can use what herbs and spices you like. 

You can also add 1 egg, if needed.

2  - 3 c. mashed potatoes

1/8 c. diced onions

1 - 3 T. oil

1 clove garlic 

1/8 - 1/4 tsp. each: salt, pepper

1/2 tsp. dried parsley

1/8 tsp. each: dried chives, fresh lemon juice

Lemon zest

Pinch each: turmeric, red pepper flakes

1 egg (optional)

Take potatoes out of refrigerator to warm up for a few minutes.

Peel, rinse and diced onions.

In a bowl combine potatoes, onions, garlic, spices, herbs lemon juice, zest.

With clean hands mix potato mixture. Add 1 egg if needed and form potatoes into 8 - 12 pancakes.

Pre heat pan to medium high heat. Lower heat to medium, add oil. 

Add pancakes to pan and cook for 3 - 4 min. or until brown on one side. 

Turn pancakes over and cook on other side for 3 - 4 min or until done. 

Drain pancakes on a plate lined with paper towels to remove excess oil. 

Serves 4 - 6.