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    You are in: Home / Cookbooks / Use it, Don't Lose it!
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    84 recipes in

    Use it, Don't Lose it!

    Don't throw that away!! These are recipes that use ingredients that might otherwise end up in the trash. Citrus peels, squash seeds, bones, giblets, potato peelings, cilantro stems, parsley stems, mushroom stems, broccoli stems, cauliflower stems, shrimp shells, corn cobs, watermelon rinds, bread crumbs and scraps of all sorts! There are a lot of recipes for stocks in here, because that is one of the easier things to make with scraps, but there's lot more too, so check it out!!
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    This recipe uses two items that can add a lot of flavor, but are often discarded. The liquid in a can of mushrooms and pickle juice. I would not recommend cutting the recipe in half because you need the moisture, however; if you want, you could double the chicken without adjusting the other ingredients.

    Recipe #47061

    An old fashioned recipe. The corn cobs give this syrup its distinctive flavor!

    Recipe #132679

    4 Reviews |  By TJW

    Next time you eat a cantaloupe or honeydew melon, don't throw out the seeds! Yes, the seeds make this awesome refreshing drink in the summer time. Easy, and hey, you were gonna toss them out anyway, try it, you will be surprised!

    Recipe #126934

    Don’t throw those delicious fresh papaya seeds out! Make this wonderful dressing with them. :) I have also dried papaya seeds and used them chopped or crushed in recipes. They’re very good for the digestion and have a slight peppery flavor.

    Recipe #116023

    Recipe #111774

    Woman's Day 4/20/99

    Recipe #49645

    This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.

    Recipe #28798

    5 Reviews |  By Mirj

    Shmaltz is God's gift to mankind. I grew up on the stuff, although most people don't eat it today. I started making it again, because the flavor is so absolutely amazing, and even though it's heart-attack deadly, it is so worth it to have some every now and again. I usually save the chicken fat and skin in the freezer when cooking chickens, and when I have enough, I render the shmaltz. Believe me, there is nothing better than matzoh balls or chopped liver made with shmaltz. My mother fries potato disks in the stuff, one of my best childhood culinary memories.

    Recipe #83744

    11 Reviews |  By Mirj

    This makes a great gift, if you don't finish it all yourself first!

    Recipe #13451

    15 Reviews |  By DonnaR

    Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.

    Recipe #116131

    From Birds & Blooms magazine, this reminds me of my mom, who always loved these.

    Recipe #114550

    4 Reviews |  By Bev

    You can subsitute or add orange peel to this recipe. This is wonderful to have around the house at holiday time, to have on hand for guests or to wrap for to give as a gift. From Gourmet Magazine.

    Recipe #43695

    Posted by request. It is used in baking or you can eat it as a candy. Also good dipped in chocolate coating instead of rolling in additional sugar.

    Recipe #5212

    You will want to drizzle this luscious gravy on everything on your plate! How can you go wrong with Southern Living?

    Recipe #76997

    All time favorite for chicken hearts and gizzards.Years ago saw an ole louisiana guy in suspenders cook this up on a tv cooking show.

    Recipe #73005

    My grandmother's recipe, handed down. Excellent flavor - much better than bread dressing (in my opinion).

    Recipe #26382

    Always present on the holiday tables in low country South Carolina where my husband grew up. I learned to make this from my mother-in-law. It's really tasty and a nice alternative to traditional dressing. And whenever we want homemade chicken salad, made with a while chicken we boil for the meat, we make this rice with the resulting broth and giblets. You can add pieces of cooked chicken, or not, as you like.

    Recipe #85130

    1 Reviews |  By Olha

    Don't throw away the potato water after you cook the potatoes. Use the water to make a tasty giblet gravy.

    Recipe #76136

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