Remember that hardcooked eggs should be eaten within 3 days. So to make that happen, I usually make creamed eggs on toast (white sauce with chopped hardcooked eggs stirred in). Not the family's favorite, but they don't mind it once a year. You don't need a recipe--just make your usual white sauce and add the leftover Easter eggs.

We had ham. I have the split peas so I can make a huge pot of soup. I will bring some up to my daughter's for her lunches. She loves my pea soup, into which I throw various left over vegetables, so it is a little different every time.

I received this recently, so haven't tried it, but will be doing so.

Classic Egg Salad

Put 6 eggs in a saucepan and put in water up to first knuckle of finger (1â above eggs). Bring water to boil over high heat. Take pan off burner and set timer for 8 minutes. When timer goes off, remove eggs with slotted spoon and put in bowl of cold water. Then grab eggs one at a time and gently crack against side of bowl. Doing this creates tiny cracks in the shell so water can seep in and that makes them easier to peel after they are cool, about 30 minutes. Peel and cut in half so they wonâÂÂt slip around in the bowl while mashing them. Mash with potato masher or fork. After mashed to the size you like, stir in 1/3 cup mayonnaise, 2 T dill pickle relish, 1 tsp Dijon mustard, 1/3 cup small diced celery, 1/2 t salt, and 1/4 t pepper. You can eat right away, but egg salad always tastes better after it marinates a little while.

I love egg salad...often add a little bit of chopped green olives to the typical recipe.

This one is from my sister-in-law and it is delicious. If you use a ham bone to make a broth for this, donâÂÂt add the chicken bouillon. Can use a potato masher to just break up or completely mash potatoes before adding the milk.

Delicious Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ham Loaf

I'm reading the recipe written by grandmother's own hand.

1 pound each ground ham and ground pork (a lean cut). Grandmother also added a half pound of ground chuck. Have the butcher grind them together for you, if needed. They should rather coarsely ground, not like the texture of Spam.

2 eggs

1 cup milk

1 cup cracker crumbs

Half tsp. fresh chopped parsley

Good pinch of salt and pepper

Combine all ingredients, shape into loaf, and place in pan.

In a small saucepan, cook half cup each water, vinegar, and brown sugar and one tablespoon dry mustard for five minutes.

Bake for one hour at 350ð basting frequently with the liquid.

This was always a huge family favorite. My mother had her own version, which was also delicious. Hers has chopped g. pepper and onions, no ground chuck.

Elvis Presley's Country Bean Bake
2 cups dried pinto beans
2 tablespoons bacon drippings
1 cup sliced onions
1/4 cup chopped green bell pepper
8 to 16 ounces cubed cooked ham
1/2 cup ketchup
1/4 cup molasses
1 tablespoon vinegar
1 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons dried mustard
1/2 cup reserved bean cooking liquid

Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5
minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325 degrees for 1 hour. Serves 6.

Peas, Ham, and Creamy Noodles

2 tablespoons butter
2 cups onion, diced
8 ounces egg noodles
2 cups low-sodium chicken broth
1 cup half and half
1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

1. Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins.

2. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender, about 8-10 minutes.

3. If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes.

Makes 4 servings.

Ham and Split Pea Soup from Epicurious :

From Cooks Illustrated March 1999. this is a delicious soup but takes a little bit of time to make the broth but it's incredible. You can use a leftover ham bone if you get one of those big hams at the holidays (freeze the bone with a bit of meat) or a ham hock is okay too but can be salty.

1 piece (about 2.5 lbs) smoked bone in picnic
4 bay leaves
1 lb split peas rinsed and picked through
1 tsp dried thyme
2 tbsp olive oil
2 med onions, chopped med
2 med carrots, chopped med
2 med celery stalks, chopped med
1 tbsp butter (optional)
2 med garlic cloves, minced
3 small new potatoes scrubbed and med. diced
ground black pepper
balsamic vinegar

Bring 3 quarts of water, ham, bay leaves to a boil, overd med high heat in large soup kettle. Reduce heat ot low and simmer until meat is tender and pulls away from the bone (2-2.5 hours). Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender and dissolved (45 min - 1 hour). Meanwhile, when ham is cooled enough to handle, shred meat into bite sized pieces and set aside. Discard rind and bone.

While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots and celery; saute, stiring frequently until most of the liquid evaporates and veggies begin to brown; 5-6 minutes. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned; 30-35 min, set aside.

Add sauteed veggies, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve adn thicken soup to the consistency of light cream (about 20 min more). Season with black pepper. Ladle soup into bowls, sprinkle with red onion (optional)and pass vinegar (optional)

Ham Balls

Posted by sandy_in_ia (My Page) on Wed, Oct 6, 10 at 10:29

Prep: 15 min. Bake: 1 hour

3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard

In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325ú for 1 hour, basting frequently with sauce. Yield: about 15 servings.