What do you do with one cold Wiener-schnitzel, about a half cup of German potato salad, several slices of cold ham and a ham bone, a dab of seafood salad, six cold cooked shrimp, half a quiche appetizer, bits and pieces of assorted cheeses, a cup or so of cold baked beans, half an Italian salami, six miniature chocolate cheesecakes, a baggie full of mixed fresh fruit, one head of red cabbage, one medium-sized zucchini, a handful of broccoli flowerets, a lot of cherry tomatoes, and a sack of baby carrots?

This is not a trick question, nor is there one correct answer.

In fact, there may be no answer, but that’s what is in my refrigerator at the moment, and I’m looking for any help I can get with the problem of what to do with it all.

My refrigerator is currently in total disarray, the result of more than a week of kids and grandchildren visiting, a couple of birthday parties, a New Year’s Eve wing ding and one all-day New Year’s Day party. Everybody brought food, many brought more food, some of us cooked food, we all ate food, but no one was really in control and, as always, everyone leaves, the party’s over, and all the remains lie at rest in my refrigerator.

Believe me, I have nothing against leftovers. In fact, it sometimes happens that leftovers are tastier a day or two later than they were originally.

But, the conglomeration of oddments I see every time I open the fridge door has me cowed, and that’s not easy.

To add to the problem, keep in mind that it is very difficult for a post-Depression, war-time rationing mentality to accept the idea of throwing away good food. I can hear my mother saying it, “Think of all the starving children in the world, and you leave good food on your plate to be thrown away? Clean your plate!”

Well, I’d love to send those starving children the contents of my refrigerator, lock stock and barrel, so I could give it a good cleaning and start all over again, with an empty fridge and a clean plate for 2010.

Meanwhile, I’m open to your suggestions, humorous or otherwise. Somewhere at the bottom of this column it tells you how to get in touch with me, and if you want any of the items mentioned in the first paragraph, I’ll even throw in free shipping.

RECIPES

No way am I about to give you recipes for using the above mentioned leftovers, but I can tell you our next few meals will involve tortillas, soup and arborio rice.

As I’ve often said before, there is almost nothing you can’t put inside tortillas to make quesadillas or a casserole, and virtually nothing you can’t make tasty by putting it in or with risotto.

Here, however, are some of my all-time favorite ways to use odds and ends I often have in my refrigerator (when it hasn’t been invaded by outsiders).

STUFFED TORTILLAS

12 tortillas, corn or flour (flour tortillas are easier to roll)

Stuffing possibilities: cooked beans, any leftover cooked meat shredded or finely chopped, chopped veggies such as sweet or hot peppers, cooked corn, leftover rice, shredded zucchini, finely diced cooked potato (white or sweet); in other words, just about anything you feel will fit inside the tortillas with some compatibility

1 cup ricotta cheese, or small curd cottage cheese

Spaghetti sauce or any leftover tomato sauce, such as lasagna sauce, marinara sauce; if you have no leftover sauce, purchase a jar

Shredded cheese such as mozzarella, Jack or cheddar

For garnishes: shredded cabbage, chopped green onion, chopped cilantro, sour cream, additional shredded cheeses, if desired, salsa, lime and/or lemon wedges

Spread a thin layer of sauce on the bottom of a baking dish large enough to hold the rolled up tortillas.

Fill each tortilla with whatever combination you’ve come up with, then put a generous tablespoon of ricotta or cottage cheese on top of the filling. Roll the tortilla into a cylinder and place, seam side down, in the baking dish. Cover with sauce and sprinkle generously with garnishes on the side.

Is there any better way to use up leftovers than in a soup pot? Because I have on hand leftover ham, leftover beans, cabbage (both red and green), those baby carrots and a lot of cherry tomatoes, it’s time for soup. I’m not giving amounts because you can make this just for two with a small amount of leftovers, or enough for 10 if you have a lot of items that need to be used up.

WHAT’S IN THE FRIDGE SOUP

Olive oil

Chopped onion or shallot

Chopped celery and carrot

Chopped garlic

Cherry tomatoes (or use canned)

Shredded cabbage, red and/or green

Broth, homemade or purchased, vegetable or chicken

Diced cooked ham, (or turkey, chicken, etc.)

Beans: use leftover, or canned cannellini (rinsed and drained) or your choice

Seasonings, to taste (salt, ground black pepper, red pepper flakes, ground cumin, turmeric, etc.; spice it up or keep it calm, your choice)

Chopped fresh basil or cilantro or parsley, for garnish

Sour cream, for garnish (optional)

In a soup pot, heat the olive oil. Add chopped onion, celery and carrot; sauté

2-3 min., then add garlic, sauté another minute.

Add the cherry tomatoes and cook over med. heat, stirring, until tomatoes are softened, then use a fork to crush the tomatoes. (Or add canned Italian tomatoes, breaking them up with a fork.)

Add shredded cabbage, cook for a minute or two, then add remaining ingredients except garnishes. Simmer soup over med. low heat for 10 to 15 min., or until all ingredients are well melded.

Taste and adjust seasonings, if necessary.

Add basil and serve, with a small dollop of sour cream on top, if desired.

Note: If you want a thicker soup, use a stick mixer to break up the beans a bit, or put half the soup in a food processor and process, then return to soup pot.

Margaret Walton can be reached at falwalcal@msn.com.