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Did you have ham for dinner on Easter? We always serve ham, along with sweet potatoes, veggie, etc. and save dessert for later in the day. And when we've finally finished eating, there are always leftovers. Since Easter was four days ago, the leftovers have been most likely made into sandwiches. I'm getting smarter in my older (notice I didn't say old) age. Now I cut the leftovers in pieces or cubes to be frozen for making another meal, suchs as omelets, hot dishes, soup, or added to cream sauce and served over toast, biscuits or corn bread. And of course, the ham bone gets recycled into split pea or bean soup. If you were invited to family or friends and don't have leftovers, stop at the deli in the grocery store and the gals will slice a piece of ham the thickness you would like. While, there, pick up a small zucchini and the broccoli-cauliflower combination to make this recipe. You're likely to have the rest of the ingredients in your cupboard or freezer.

CONFETTI CHOWDER

1 c. each diced carrots, zucchini, broccoli and cauliflower florets

1/2 c. each, diced onion and celery

1/4 t. pepper

1/4 c. flour

3 c. milk, divided

1 c. chicken broth (can be made using chicken bouillon)

1 c. frozen corn

1 c. diced ham

3/4 c. frozen peas, thawed

1-2 oz. jar diced pimiento, drained

1 c. shredded Cheddar cheese

In a Dutch oven or large saucepan, coated with non-stick cooking spray, saute first 6 ingredients for about 8 minutes or until crisp-tender. Stir in pepper, 2-1/2 c. milk and broth; cook until very hot (but not boiling). In a small covered container, with a lid, combine flour and pepper with remaining 1/2 c. milk, shaking until smooth. Stir into veggie mixture, stirring constantly until thickened and bubbly. Add next 4 ingredients, cook and stir until heated through. Take off heat; stir in cheese until melted.

Makes 8 servings.

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HEARTY HAM SCRAMBLE

1/3 c. diced onion

1/4 c. diced green or red sweet pepper

1 T. butter or margarine

2 medium potatoes, peeled, cubed, cooked and drained

1-1/2 c. ham, cut in 1/2-inch strips

6 eggs or egg substitute equivalent to 6 eggs

3 T. water (not milk)

1/8 t. pepper

In a large skillet, over medium heat, cook onion and pepper in butter until crisp-tender, stirring constantly. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, combine eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally (lifting them up and over rather then mooshing them around) until eggs are completely set.

Makes 6 servings.

Serve 12 grain bread, toasted, a muffin or popovers, a side dish of fresh fruit and you have a delicious meal for brunch to serve family or friends.

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DILLED HAM OVER RICE

4 c. julienned ham (strips cut about 1-1/2-inch long)

2 T. butter or margarine

2 celery ribs, thinly sliced

1 medium onion, diced

1 c. sliced fresh mushrooms or 1 - 4 oz. can, drained

1 can cream of chicken soup, undiluted

1/3 c. milk

1-1/2 t. prepared mustard

1/4 t. dill weed (not dill seed)

1/2 c. sour cream

Hot cooked white or brown rice* or noodles

In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender, stirring often. Combine soup, milk, mustard and dill; add to ham mixture. Bring to a boil, lower heat. Stir in sour cream; heat through. DO NOT BOIL. Serve over rice or noodles.

Makes 6 servings.

* If you're using cooked brown rice, allow 40-45 minutes to cook it. White rice needs to be cooked about 15 minutes.

TFD: Consider that you're too blessed to be stressed.

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