April 5, 2012 at 8:26 a.m.

Easter leftover recipes


Our Easter celebration is fast approaching. I’ve been busy decorating eggs in Slovakian style, as I was taught, some 60 years ago. What wonderful memories I have of that time. And now I am adding more memories to my memory bank for the future, by teaching our grandchildren, Adam 13 and Anna 10 years old, to draw the symbols of the Easter season on a blown egg. What joy fills my heart when I see them standing by the hot plate, dipping the stylus into the hot wax and drawing near perfect lines to form the symbols on the eggs. Easter is indeed my favorite holiday celebration.
It’s not about eggs today but it’s about using leftover ham in recipes that you may not have made before. And with that...

This recipe is prepared using a crock-pot.


SCALLOPED CORN, HAM AND POTATO 
6 c. peeled, cubed (cut into 1-inch pieces) potatoes
1-1/2 c. cubed ham
1-15 oz. can whole kernel corn, drained
1/4 c. diced green pepper
2 T. minced onion
1-10 3/4 oz. can cheddar cheese soup
1/2 c. milk
2 T. flour

In a 3-1/2 to 4 qt. crock pot combine first 5 ingredients; mix well. In a small bowl, combine next 3 ingredients; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.

Cover; cook on low setting for 7-9 hours or until potatoes are tender.
Makes six cups.

Nutritional info: serving size 1-1/2 cups, calories 320, cholesterol 30 mg, carbs 49 g, dietary fiber 5 g. Note: Save the liquid from the corn and freeze it in a container to be used in soup or gravy, etc. I keep a large cottage cheese container in the freezer and add other liquids to it, except for broccoli, cauliflower or cabbage.

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CRESCENT BRUNCH DISH
6 eggs, boiled and sliced about 1/3 inch thick
2-8 oz. cans refrigerated crescent dinner rools
1/4 c. butter or margarine
1/2 c. diced onion
1/3 c. flour
1/4 t. dried thyme leaves or couples dashes powdered thyme
1/4 t. pepper
1 - 14-1/2 oz. can ready to serve chicken broth with 1/3rd less sodium
1-1/2 c. frozen mixed vegetables
2 c. diced ham
1 egg beaten
1-2 t. sesame seeds

Separate 1 can of dough into 2 long triangles. Press triangles over bottom and 1/2 inch up sides of ungreased 9x13” baking pan. Bake at 375 degrees for 10-13 minutes or until light golden brown. Remove from oven. Meanwhile, melt butter in medium saucepan over medium heat. Add onions; cook and stir until crisp-tender. Stir in flour, thyme, pepper and broth. Cook 3 to 4 minutes, stirring constantly, until mixture boils and thickens. Reduce heat to low. Stir in veggies; cook 4-6 minutes or until veggies are crisp tender. Carefully stir in ham and hard cooked eggs; cook 5-7 minutes or until thoroughly heated. Spoon veggie mixture over partially baked crust. (This part is a little putzy, but hang in there). On a sheet of wax paper, about 18 inches long, unroll other can of rolls onto paper into 2 long rectangles. Overlap long sides 1/2 inch; press edges and perforations to seal. Press or roll to form 9x13 inch rectangle. Invert dough rectangle over hot filling; carefully pull wax paper off dough. Brush with egg; sprinkle with sesame seeds.
Bake at 375 degrees for 20-25 minutes or until deep brown.
Makes eight servings.

This is a excellent dish to serve for lunch as well as a brunch.

Nutritional info: Serving size: 1/8th of recipe, calories 320, cholesterol 130mg, carbs 31g, dietary fiber 2g.

+++++

SPICY HAM AND CHEESE PASTA
1-10 oz. pkg. frozen cut broccoli with cheese - flavored sauce in a pouch
2 c. uncooked medium shell pasta
1 t. oil
1/4 t. crushed red pepper flakes
1 medium red sweet pepper, diced
1 c. ham, cut in 1x1-1/2 in pieces
Bring large saucepan of water, about 3/4 full to a boil. Add unopened pouch of broccoli with cheese - flavored sauce; cook 5 minutes. Add pasta to water; return to a boil. Don’t take the pouch out. Cook additional 10-11 minutes or until pasta is tender. Drain. Meanwhile, in medium nonstick skillet, heat oil and pepper flakes over medium-high heat until hot. Add peppers and ham; cook and stir 3-4 minutes or until pepper is crisp-tender. Return cooked pasta to large saucepan. Open broccoli pouch; add to pasta. Fold in ham mixture. Turn into serving bowl.
Makes four servings.
Nutritional info: calories 100, cholesterol 25mg, carbs 44, dietary finer 3.



Thought for the Day: May you have a joyous gathering of family or friends in celebration of the coming Easter. In my native language, Christos Voskrese, Christ is Risen. Voistinuu Voskrese, He is risen indeed. Alleluia!

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