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I’m sure you already have your Easter dinner or brunch planned, so I’m going to do recipes using leftover ham and eggs, presuming you will have ham, so you may think a bit about what to do with both, besides making ham sandwiches and scalloped potatoes and ham. Nothing wrong with those choices but perhaps you’d like to make something else for a change.

If you’re entertaining, think about getting a ham just a bit bigger than you planned on. If you’re going away to a relative or friend’s home (lucky you), you might bring along these recipes and offer them to your hostess, suggesting she try them. She just might say, “We have plenty of leftovers, would you like to take some home?” Yes!

A couple of little tips that you, as homemakers, perhaps already know, but maybe not:

Freeze some of your ham to use later. Do this after your guests have left or the next day.

Cut ham in one-fourth to one-half inch cubes or 1/4x1-1/2 inch julienne strips to be used in omelets, casseroles, soups, etc. and freeze on a cookie sheet. When frozen, scoop into a freeze baggie and you can take out as much as you need in one of the following recipes.

Also, grind some of the ham to make sandwich spread, ham balls or ham loaf. When I thaw the ham I always press it between paper toweling to get rid of some of the moisture. Ham is good at holding moisture. Use the ham within two to three months, if it lasts that long.

If you have leftover hard-boiled eggs, use them within a week.

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That’s it––it’s recipe time, one right after the other.

BASIC DEVILED EGGS

6 hard-cooked eggs, shelled and cut in half

3-4 T. mayonnaise or salad dressing

salt and pepper to taste

1/2 to 1 t. prepared mustard

lemon juice or cayenne pepper (ground red pepper), seasoned salt or salt-free seasoning (optional)

paprika and parsley for garnish

In a small bowl, mash egg yolks; stir in mayo. Season with salt and pepper or other seasonings. Add to yolk mixture, stirring until smooth. Fill hollow in whites with mixture, mounding filling. Sprinkle with a little paprika and garnish with a tiny piece of fresh parsley. You can also add cooked, crisp crumbled bacon, minced sweet or dill pickles or minced olives to the filling. Serves 6.

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HAM AND EGG CASSEROLE

1 c. macaroni, cooked according to package directions, drained

1 c. cubed ham

1 c. grated American or cheddar cheese

1 T. diced onion

1 can cream of mushroom or celery soup

3 hard-boiled eggs, peeled and sliced

1-1/4 c. milk

Combine soup and milk in large bowl; mix well. Gently fold in rest of ingredients. Turn into greased 1-1/2 qt. casserole. Bake at 350 degrees for 50-60 minutes or until bubbly. Serves 4.

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ALICE’S HAM BALLS

Ham Balls

1 lb. ground ham

1 lb. ground pork (not pork sausage)

2 c. soft bread crumbs or 3/4 c. dry crumbs

2 eggs, beaten

3/4 to 1 c. milk

Sauce

1 c. brown sugar

1 t. dry mustard

1/2 c. vinegar

1/2 c. water

In a large bowl, combine all ham ball ingredients, using just enough milk so the mixture is firm; mix well, form into balls about the size of a golf ball.

Put in 9x13 pan, not quite touching each other.

Combine sauce ingredients in small saucepan; heat just to dissolve sugar.

Drizzle over ham balls. Bake at 325 degrees 50-60 minutes, basting with sauce every 15 minutes. Makes about 20 balls. Serves 6.

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HAM & CHEESE DELIGHT

1/3 c. mined onion

1 T. butter or margarine

2 c. diced ham

1 c. shredded American or cheddar cheese

2/3 c. finely crushed saltine crackers (about 15)

1-1/2 c. milk

dash pepper

In skillet, saute onion in butter until tender; set aside.

In a large bowl, combine rest of ingredients, adding onions to mixture; mix well.

Turn into greased 7x11 baking dish or 2 qt. casserole. Bake at 350 degrees 45-50 minutes or until knife inserted between center and edge of casserole comes out clean. Makes 6 servings.

NOTE: You can also add one cup broccoli florets, steamed or cooked 4-5 minutes, drained well.

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One of our girls was reading through the recipes and she said, “Where’s the recipe for mustard sauce? You’ve gotta have that recipe in your column.”

This sauce is a must whenever we have ham and everyone raves about it. If there’s any leftover, it’s delicious on a ham sandwich, and it will keep for a couple of weeks. Just try it.

ALICE’S MUSTARD SAUCE

1 c. sugar

1 T. dry mustard

2 eggs, slightly beaten

1/2 c. vinegar

1 T. butter

Combine all ingredients in top pan of double boiler; mix well. Cook over boiling water, stirring often and scraping sides of pans until thick and hot (sort of like gravy consistency). Cool and store in fridge. Serve at room temperature. makes one cup.

NOTE: You can make it in a saucepan rather than a double boiler, but it must be cooked over medium-low heat, stirring constantly or it will scorch.

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May your Easter celebration be joyous, proclaiming the Resurrection of our Lord, Christos Voskres (Christ is Risen), Voistinnu Voskres (He is Risen, indeed) Alleluia!

A little reminder: Taxes are due Saturday, and with that –– Why does a slight tax increase cost you $200 and a substantial tax cut saves you 30 cents?

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