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In the days following Easter, there are often leftovers of hard-boiled eggs and ham. Today’s recipes are those that will help you make use of them without anyone knowing you’re having “planned overs.”

Serve these eggs with a crisp bread (flat bread, rye krisp, etc.) and a lettuce salad for a light lunch.

HAM & CHEESE

STUFFED EGGS

6 hard-cooked eggs, shelled

1/4 c. salad dressing or mayo

salt and pepper to taste

1/2 c. minced cooked ham

2 T. finely shredded sharp cheddar cheese

1 t. minced onion

Slice eggs in half horizontally; scoop out yolks.

In small bowl, mash egg yolks (fork works well). Mix in rest of ingredients. Spoon mixture into the hollow of the egg using about a heaping teaspoon for each half. Makes 12 halves.

NOTE: I add five or six stuffed green olives, minced, to the mixture (adds a nice flavor).

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This recipe is a bit different from your overnight egg and meat casseroles.

SCRAMBLED EGGS AND HAM CASSEROLE

5 T. butter or margarine divided

2-1/2 T. flour

2 c. milk

1/2 t. salt

1/8 t. pepper

1 c. (4 oz.) shredded cheddar or American cheese

1 c. cubed ham

1/4 c. chopped onion

1 dozen eggs, beaten

1-4 oz. can mushrooms, drained

Topping:

1/4 c. melted butter

2-1/4 c. soft bread crumbs

In a large saucepan, melt 2 T. butter; blend in flour. Cook about half a minute, stirring. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stirring until cheese melts. Set aside.

In a large skillet, saute ham and onion in 3 T. butter until onion is tender, 2-5 minutes. Add eggs and cook over medium heat till eggs are set; stir in mushrooms and cheese mixture. Spoon into greased 9x13 baking pan.

Combine topping ingredients; sprinkle over casserole. Cover, refrigerate overnight. Bake, uncovered at 350 degrees for 30 minutes. Makes 9 servings.

Serve with this easy mushroom sauce if you wish: Combine one can cream of mushroom soup, 1/3 c. milk and a dash of worcestershire sauce in a saucepan. Heat over medium heat stirring until hot. Serve with casserole.

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Serve this salad at a card club luncheon or bring it to a potluck gathering. It’s a refreshing springtime salad that is sure to be a hit.

HAM AND TORTELLINI SALAD

2 c. frozen cheese-filled tortellinis

2 c. cubed ham

1 c. whole kernel corn (thaw if frozen) can use canned but frozen is better

1/2 c. cherry tomatoes, quartered or chopped roma tomato

1/3 c. sliced green onion (about 3 onions with greens)

1/4 c. chopped fresh cilantro or parsley

LIME VINAIGRETTE

1/4 c. lime juice

1/4 c. olive or canola oil

1/2-1 t. ground cumin

1/2 t. garlic salt

Fill a 3 qt. saucepan two-thirds full of hot water; heat to boiling. Add tortellini; cook 5-8 minutes or done to your liking. Drain and rinse well with cold water.

In a large bowl, gently mix tortellini with remaining ingredients.

Combine vinaigrette ingredients, whisking together. Pour over salad and gently mix to coat. Makes 6 servings.

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I enjoy having a “wrap” sandwich for lunch now and then. This makes good use of hard-cooked eggs and ham.

CAESAR SALAD WRAP

14 small romaine lettuce leaves, torn into bite-sized pieces

1/4 c. chopped red onion

2 T. shredded parmesan or romano cheese

1/4 c. bottled caesar dressing

4 garden vegetables

flavored or plain flour tortillas, 6-8 inch in diameter

4 hard-cooked eggs, sliced

2 roma tomatoes, sliced

1 c. diced ham

Toss lettuce, onion, cheese and dressing to coat. Spread lettuce mixture evenly down center of each tortilla. Top with eggs, tomatoes and ham.

Fold up one end of tortilla about one-inch over filling; fold right and left sides over folded end, overlapping. Hold together with toothpick if necessary. Serve immediately. Makes 4 wraps.

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May the joys of the Easter celebration be in your hearts throughout the coming year. In my native Slovak tongue: Christos Voskres (Christ is Risen) and Voistinu Voskes (He is Risen). Alleluia!

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