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From: billw@Navajo.ARPA
Newsgroups: net.cooks
Subject: Re: Meat Leftovers?
Message-ID: <293@Navajo.ARPA>
Date: Thu, 9-Jan-86 21:57:27 EST
Article-I.D.: Navajo.293
Posted: Thu Jan  9 21:57:27 1986
Date-Received: Tue, 14-Jan-86 05:39:54 EST
References: <31@hplabsc.UUCP>
Distribution: net
Organization: Stanford University
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> I am looking for recipes using leftover meat that are not too time-
> consuming to prepare (or that can be prepared ahead).

Many oriental dishes can be made with precooked meat.  Usually
the meat gets stir-fried, and then vegis are added, and finally
some sort of sauce is added.  Just start by cooking the vegis,
then add the meat just before adding the sauce.  It may have a
funny look and not quite the correct texture, but it should
taste OK.

Anything with a relatively strongly flavored sauce (that the meat
doesn't need to soak in for a long time) should be OK with cooked
meat.  I can suggest stroganof (mushrooms, white wine, sour cream),
diane (mushrooms, onions, red wine, mustard, wochester), terriyaki
(soy and pinapple), mole sauces (? chilies, tomato, chocolate?).

And there are always cold meat salads (meat, mayo, onion).

BillW