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Do you always have a lot of leftover eggs and ham from Easter? Here are a few recipes for some egg and ham dishes I think you’ll enjoy. Personally, sometimes I like the leftovers even more than the big meal, since you’re able to relax a bit more than with the hub-bub of lots of company.

Curried Olive Egg Salad

6 hard-cooked eggs, chopped

1/2 cup reduced fat mayonnaise

1/3 cup chopped sweet onion

1/4 cup chopped pimiento stuffed olives

1/2 teaspoon celery seed

1/2 teaspoon curry powder

1/4 teaspoon sugar

1/4 teaspoon pepper

1/8 teaspoon salt

8 pita pocket halves

8 lettuce leaves

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Serves 4.

Scalloped Eggs Creole

4 cups cubed bread (1/2 inch squares)

8 tablespoons butter or more

2 heaping tablespoons chopped onion

2 heaping tablespoons green pepper, chopped

1 can tomato sauce

1 tablespoon parsley

1 teaspoon celery salt

2 cups cream sauce (medium)

12 large eggs, hard boiled

Sauté bread squares in butter until light brown. For Creole sauce, brown lightly onions and pepper in heavy skillet. Add tomato sauce, let simmer slightly, add parsley and celery salt. Use large casserole and put in layers — bread squares, cream sauce, sliced eggs, Creole sauce. Repeat layers, ending with bread squares on top. The consistency of the ingredients should not be too thick. If so, add a little tomato juice or sauce, if too thin, add more bread crumbs. Bake at 350° for 30 minutes. Serves 8. This super with a green salad makes an adequate meal.

Chicken Egg Pie

1 8-ounce tube refrigerated crescent rolls

2 cups shredded cheddar cheese, divided

1/2 pound bacon, cooked and crumbled

1 cup cubed fully cooked ham

4 eggs

1/3 cup milk

Salt and pepper to taste

Unroll crescent dough, separate into triangles, Arrange in a greased 9-inch pie plate. Forming a crust, seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil. Bake at 350° for 20 to 25 minutes. Remove foil; bake 20 minutes longer or until knife inserted near the center comes out clean. Serves 6 to 8.

Pineapple Ham Bake

2 8-ounce cans unsweetened crushed pineapple

2/3 cup packed brown sugar

1 tablespoon vinegar

2 teaspoons ground mustard

1 pound fully cooked ham, cut into 1/4-inch pieces

Combine the first 4 ingredients in an ungreased 2-quart baking dish. Mix well. Stir in ham. Bake, uncovered, at 350° for 30 to 40 minutes until well heated through. Serve with slotted spoon Serves 8.

Scalloped Potatoes and Ham

10 medium potatoes, peeled and thinly sliced

3 cups cubed fully cooked ham

2 large onions, thinly sliced

2 cups (8 ounces) shredded cheddar cheese

1 10 3/4-ounce can cream of mushroom soup, undiluted

1/2 teaspoon paprika

1/4 teaspoon pepper

In a greased 6-quart slow cooker, layer half of the potatoes, ham, onions and cheese; repeat layers. Pour soup over top. Sprinkle with paprika and pepper. Cover and cook on low for 8 to 10 hours or until potatoes are tender.

Best Deviled Eggs

12 hard boiled eggs

1/2 cup mayonnaise

1 teaspoon dried parsley flakes

1/2 teaspoon minced chives

1/2 teaspoon ground mustard

1/2 teaspoon dill weed

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1/8 teaspoon garlic powder

2 tablespoons milk

Fresh parsley

Additional paprika

Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients, mix well. Evenly fill the whites. Garnish with parsley and paprika. Can cut in half if you desire.

Sweet Sour Deviled Eggs

12 hard boiled eggs

1/3 cup plus 1 tablespoon mayonnaise

5 teaspoons sugar

5 teaspoons cider vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

Slice eggs in half lengthwise, remove yolks and set white aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar and mustard, salt and pepper. Stuff or pipe into egg white halves. Sprinkle with paprika. Can cut in half if you so desire.

Deviled Eggs

6 large eggs

3 tablespoons mayonnaise

1 tablespoon sweet pickle relish

1/4 teaspoon Tabasco sauce

1/4 teaspoon prepared mustard

Small dash soy sauce

Salt and pepper to taste

Paprika

Hard boil the eggs and cool. Peel and slice each egg in half lengthwise. Remove the yolks and put them in a small bowl, and mash them with a fork. Add all the other ingredients, except the paprika, and mash it all until nice and creamy. Spoon the yolk mixture back into the egg white halves. Peak it up and sprinkle with paprika.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed

1 teaspoon salt

1/2 teaspoon pepper

8 hard cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 sweet onion, chopped

3 dill pickles, chopped

1 1/2 cups sour cream

1 cup mayonnaise

2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-by-10-by-1-inch baking pan, sprinkle with salt and pepper. Bake, uncovered, at 425° for 40 to 45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard, pour over the potato mixture and toss to coat. Refrigerate until ready to serve. Serves 20.

Macaroni Salad

1 pound uncooked elbow macaroni

6 hard cooked eggs, chopped

1 1/4 pounds fully cooked ham, cubed

1/2 of a 16-ounce package of frozen peas, thawed

1 1/2 cups sliced celery

1/2 large green pepper, chopped

1/4 cup chopped onion

1/2 of a 4-ounce jar of diced pimientos, drained

2 cups mayonnaise

Cook macaroni according to package directions. Rinse in cold water. Drain and cool completely. Place in a large bowl. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours before serving. Serves 12 to 15.

This will give you a few things to use up your ham and leftover eggs with. You can always cut down a recipe in size if you need to. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box. 340, Princeton, IL 61356.

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