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Last week's column was about recipes using eggs. Many of you know that I decorate eggs for the Easter season. I'm not doing more egg recipes today but I learned some things about the custom of coloring eggs that I thought you might be interested in and might like to share with your children or grandchildren.

Many people believe that the tradition of coloring eggs at Easter time is a Christian custom. Actually, it predates Christianity. About 5,000 years ago the Persians celebrated the return of spring by exchanging colored eggs as tokens of goodwill. The Pennsylvania Dutch brought colored Easter eggs to the New World in the early 1700s. Their pride in the colorful eggs prompted them to start the custom of an Easter egg tree. They used a large branch or small tree, removed the leaves and hung the decorated eggs on the branches. The egg tree is still one of the most popular centerpieces on the Easter table for the Pennsylvania Dutch as well as others who have made it a tradition in their homes.

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And now to today's recipes -- leftovers. I know we don't have leftover ham yet, but think ahead and save some to use in one (or more) of these recipes.

This is a very quick way to make a good tasting soup.

CHEESY HAM AND POTATO CHOWDER

1 c. cubed (small) ham

1-14.5 oz. can chicken broth (or about 1-1/2 c.)

1-1/2 c. milk

2 c. water

1-5.25 oz. box au gratin potato mix

1/3 c. thinly sliced celery

2 T. minced onion

dash or two of garlic powder (optional)

In a 3 qt. saucepan, heat broth, milk and water to boiling, over high heat. Stir in potatoes, contents of seasoning packet, celery and onions. Bring to a boil, lower heat and simmer, stirring occasionally, for 20-25 minutes or until potatoes are tender. Add ham and heat thoroughly.

Garnish with snipped fresh parsley if you wish. Makes 6 servings.

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And, another quick meal, ready in just 20 minutes.

HAM-IT-UP MAC AND CHEESE

1-14.5 oz. can petite diced tomatoes, drained

1-14.5 oz. pkg. macaroni and cheese dinner

1/2 c. milk

1/3 c. margarine or butter

2 c. cubed ham (cut into 3/4-inch pieces)

Prepare mac and cheese according to package directions, using the amount of margarine and milk specified in this recipe. Blend in tomatoes and ham. Heat through, stirring gently. Serves 5-6.

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HAM AND NOODLE

CASSEROLE

1 lb. spaghetti noodles, broken into 2-inch pieces

2 cans cream of mushroom soup

1/4 c. snipped fresh parsley or 2 t. dried parsley flakes

1 T. dried onion flakes or 1/2 c. diced onion

1 t. Worcestershire sauce

1-3/4 c. milk

2-1/2 c. cubed ham (cut into 3/4-inch cubes)

2 c. grated cheddar cheese

Cook spaghetti according to package directions; drain well. In a large bowl, combine next five ingredients; mix well. Add spaghetti to this mixture and spread in a buttered 3 qt. casserole. Layer ham on top and cover with shredded cheese.

Cover and bake 20 minutes at 375 degrees. Uncover and bake 10-15 minutes more until lightly browned and bubbly. Makes 6 servings.

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Not much ham leftover? This recipe makes a nice salad for two. Double or triple it for more servings.

APPLE 'N HAM SALAD

2 T. mayonnaise

1/4 t. prepared mustard

1 t. honey

1/2 t. lemon juice

dash ground cloves

1 c. diced ham

1 small, unpeeled apple, diced (about 3/4 c.)

1/3 c. diced celery

In a bowl, combine first five ingredients. Stir in ham, apple and celery. Cover and refrigerate one hour. Serve with a muffin or dinner roll and you'll have a satisfying lunch or light supper. Makes 2 servings.

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May your Easter celebration be one of joy, love and hope as we celebrate the good news that He is Risen. Alleluia!

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