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I hope you survived April Fools’ Day. As I read through several magazines I receive, it is not unusual to see recipes for holidays and special events. This year in my April/ May issue of Taste of Home magazine, there was an article titled “Funny Side Up.” It was a practical joke for April Fools’ Day, so tuck these recipes away for next year.
It seems ham is the entrée of choice for Easter and by now you might be tiring of eating ham sandwiches. I am including some recipes that will use up leftover ham. Since you might also have several leftover dyed eggs, I also am including a recipe for Ham on Biscuits, using hard-cooked eggs in a cream sauce. Enjoy your leftovers by making them “planned overs.”
Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
Sunny Side Up Dessert
1 T. butter, softened
4 slices pound cake
½ cup vanilla yogurt (or marshmallow crème, softened)
4 canned apricot halves
Spread butter over both sides of cake slices. In a skillet, toast pound cake over medium high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates. Spoon yogurt or softened marshmallow crème to resemble egg white. Top with apricot half to resemble an egg yolk.
2 envelopes unflavored gelatin
4 cup orange juice, divided
4 teaspoon sugar
4 drinking straws
In a small bowl, sprinkle gelatin over 1 cup juice; let stand 1 minute. In a large saucepan, bring sugar and remaining juice to a boil. Stir in gelatin mixture. Cook and stir over low heat until gelatin is completely dissolved. Pour into four glasses; insert straws. Refrigerate, covered, until firm.
Source for both recipes: “Taste of Home” magazine, April/May, 2013
Ham and Noodle Casserole
8 ounces wide egg noodles, broken
2 to 3 cups cooked, diced ham
1 cup half and half
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons melted butter
Cook and drain noodles; combine with diced ham. Place in a buttered shallow baking dish. Whisk together half and half and eggs; add salt and pepper. Pour over ham and noodles; sprinkle with cheese and drizzle with melted butter. Bake at 350 degrees for 45 minutes.
Serves 4 to 6
Ham and Swiss Quiche
1 9-inch pie pastry
1 cup half and half
4 eggs, beaten
3 tablespoons honey mustard
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/8 teaspoon white pepper
1 ½ cups cubed, cooked ham
1 ½ cups shredded Swiss cheese
1 cup frozen chopped spinach, thawed, well drained
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Prepare pie crust and set aside. In medium bowl, mix half and half, eggs, mustard, flour, salt, thyme and pepper and beat until combined.
Layer ham, Swiss cheese and spinach in prepared pie crust. Pour egg mixture into pie crust and sprinkle with Parmesan cheese. Bake at 350 degrees for 40-50 minutes until crust is golden and filling is set.
2 cups ham, cooked, diced into small cubes
4 cups cooked elbow macaroni (measured after cooking)
1 cup baby shrimp, cooked (can be frozen, thawed)
1 celery rib, diced
1/4 cup sweet onion, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup sweet pickle, diced. (Gherkins; optional)
1/2 cup cheddar cheese, diced (to taste)
1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons apple cider vinegar
1 teaspoon fresh dill, minced or 1/4 teaspoon dried dill
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/4 teaspoon sugar or 1/4 teaspoon sugar substitute, to taste
Combine ham, macaroni, shrimp, vegetables and cheese in a large bowl. Combine dressing with a whisk and pour over salad, tossing to coat. Cover and chill at least 2-3 hours before serving.
Ham on Biscuits
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup milk
1 cup cubed fully cooked ham
1/4 cup chopped onion
3 tablespoons butter
1/2 teaspoon chicken bouillon granules
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1-3/4 cups milk
3 hard-cooked eggs, chopped
1 tablespoon minced fresh parsley
In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-inch thickness; cut with a floured 2 ½-inch biscuit cutter. Place them 2 inches apart on a greased baking sheet. Bake at 425 degrees for 10-12 minutes or until golden brown.
Meanwhile, in a large skillet, sauté ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
Split warm biscuits in half; top with ham mixture.Yield:4 servings.