Passover is coming and it's time to get rid of all that leftover chametz. One has to be a little creative. Here is how I do it.

Leftover bread can be used in a number of ways:

Garlic Bread

SPREAD

• 1/4 lb. margarine
• 1 tbsp. fresh or frozen garlic
• 1/4 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. sugar
• 1/4 tsp. pepper

Slice rolls, challahs etc. Blend and spread on. Toast in hot oven at 220°F for 5 minutes. What is left over from the Garlic Bread, cut into small cubes and use as croutons or put in your food processor and make flavored breadcrumbs.

Leftover Bread Makes The Best French Toast

• 2 eggs
• 1/2 tsp. salt
• 2/3 cup milk
• 6 slices day-old bread or challah
• margarine

Beat eggs lightly with salt, milk. Dip bread into mixture. Fry on both sides. Serve with maple syrup.

Bread Pudding

• 1/4 cup raisins
• 2 eggs
• 2 cups milk
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1/4 tsp. nutmeg or cinnamon
• 4 cups dry bread cut in cubes

Beat eggs with milk and sugar, nutmeg or cinnamon. Pour liquid over bread in balking dish. Let stand until thoroughly soaked up. Add raisins. Bake 20 minutes at 350°F. Serve with milk or jelly.

Bread Dumplings

• 2 tbsps. margarine
• 1 tbsp. chopped onion
• 2 cups white bread, soaked
• 1 tsp. salt
• 2 eggs
• 1/2 cup cracker crumbs
• 1 tsp. chopped parsley
• paprika, nutmeg, ginger

Heat margarine. Add onion. When brown, add bread, squeezed dry, and salt. Stir until fat is absorbed. Cool. Add eggs, cracker crumbs, parsley and seasonsing. Mix well. Form into small balls. Drop into salted boiling water, or soup, and simmer 10-15 minutes.

Scalloped Noodles

• 1 kilo noodles, any type
• 1/2 cup margarine, melted
• 1 cup breadcrumbs

Cook noodles as usual. Drain, mix in margarine. Add breadcrumbs. Place in baking pan. Bake at 325°F for half an hour. Serve hot.

Couscous Salad

• 1 pkg. cooked couscous
• 1 cup diced tomatoes
• 1 cup diced cucumbers
• 1 cup chopped parsley
• 1/2 pkg. chopped mint
• 1 can garbanzo (humus) beans
• 1/2 cup olive oil
• 3/4 cup lemon juice
• 3 colves garlic -- minced
• 1 tsp. salt
• 1/4 tsp. pepper

Combine all ingredients and serve cold.

This can be made with leftover couscous rice, pasta or any grain.

Shepards Pie -- with Leftovers

• 3 tbsps. oil
• 2 onions, diced
• 1 green pepper, diced
• 1 stalk celery, diced
• 1 lb. ground meat, or any other leftovers in the refrigerator
• 1/2 cup chicken soup
• 4 large potatoes
• 2 eggs
• 1 tsp. salt
• 1/4 tsp. pepper
• margarine
• paprika

Saute vegetables, then meat. Add stock or gravy. Boil potatoes, mash with eggs, salt, pepper, onion. Preheat oven to 350°F. Layer potatoes, meat, potatoes. Dot with margarine, paprika, and bake for 30 minutes until potatoes brown.

Rivka's Skillet Beef and Pasta Twist

• 1 lb. ground beef, real or Pareve, or anything else left over in the refrigerator
• 1/2 cup onions, chopped
• 1/2 cup celery, diced
• 1 cup mushrooms, sliced
• 1 6-oz. can stewed tomatoes
• 1 tsp. salt
• dash pepper
• 1/2 tsp. thyme
• 6 ozs. macaroni twists, cooked

Saute beef leftovers and drain. Saute all vegetables - onions, celery, mushrooms. Add all other ingredients, including cooked macaroni twists. Simmer until seasoning blends, 15-20 minutes.

Mrs. Lupstern's Pasta Salad

• 1 lb. pasta (use interesting shape)
• 2 1/2 - 3 cups veggies, cut in small pieces (can include: tomatoes, green/red peppers, zucchini, grated small carrots, a few green or black olives cut in slices, onions, etc.)
• 3/4 tsp. garlic powder (or a few cloves of garlic sauteed in with the rest of the veggies)
• 1 1/2 - 2 heaping tsps. herbs -- select from the following: basil, oregano, parsley, thyme, salt, savory, marjoram, rosemary, black pepper, bay leaf (bulk should be basil-parsley-oregano, make sure to add salt to taste)

Saute veggies in some oil. Add to cooked pasta and mix well. Add more oil until you have the right consistency.

Potato Croquettes

• 2 cups mashed potatoes
• 1/8 tsp. pepper
• 2 tbsps. butter
• 1/2 tsp. salt
• 1 egg

Mix well, coat in bread crumbs, then egg, then bread crumbs again. Fry.