I was reading an article on how to be a thrifty cook, and it occurred to me that most of these articles focus on a limited number of methods to really stretch leftovers:
1. Raw food scraps can be stored and simmered for stock (meat and veg), or added to soups and sauces (cheese).
2. Savory food leftovers can be battered, or crumbed, and fried. Preferably deep fried.
4. When in doubt, puree and make into a sauce. :)
At the end of the day, if you had to throw it out, well, they're just scraps anyway.