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What’s for dinner this Easter? For millions of American families, that question is easily answered..... ham, of course, unless you’re having goose, pheasant or turkey. I’m writing about recipes using leftover ham today. Take all your leftovers and stow them in individual containers. Like me, you probably use plastic containers, which are harder to see through. I make it a habit of labeling the containers, using freezer or masking tape and a felt tip marking pen. Write down what’s inside and the date so you will know what’s on hand and what to use first.

Test your imagination by figuring out the best way to combine the leftovers for another dinner. Do you think you’ll remember what’s inside and the date if you don’t label it?  If you do, your memory is a lot better than mine!

I get this question, mostly from our children, about how much ham to buy. This is how it goes. Ham with bone -- 3/4 to 1 lb. serving. Boneless ham -- four to six ounces per serving. Count how many people you’re feeding, check the weight of the ham and figure it out.

Let’s use leftover ham in today’s recipes.

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There are a lot of sandwiches made using sliced ham but try this sandwich spread for something different.

CRUNCHY SANDWICH SPREAD
1 c. minced (very small) or ground ham
1/3 c. mayo
1/4 c. each, minced celery or green pepper and finely chopped walnuts
1/2 t. prepared mustard
Salt and pepper to taste

In a small bowl, combine all ingredients. Cover and put in fridge for two hours. Serve on bread (dark Russian rye), French bread, crackers, celery sticks or other raw veggies.

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HAM N’ NOODLE CASSEROLE
1-16 oz. pkg. spaghetti noodles
2 cans cream of mushroom soup, undiluted
1/4 c. chopped fresh parsley  2 t. dried parsley flakes
1/2 c. diced onion or 1 T. dried onion flakes
1 t. Worcestershire sauce
1-3/4 c. milk
2 c. cubed ham
2 c. grated cheddar cheese

Butter a three quart casserole. Break spaghetti into two inch lengths; cook in boiling water as directed on package until tender; drain well, do not rinse. In a large bowl, combine soup, parsley, onion, Worcestershire sauce and milk; mix noodles into soup mixture. Spread on bottom of casserole. Layer hame and cheese on top. Cover and bake at 375 degrees for 25 minutes. Uncover, bake about 10 minutes or until lightly browned and bubbly. Makes six servings.

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HAM AND VEGETABLE CASSEROLE
1-3/4 c. ham, diced small (1/2 inchs)
1 c. each, frozen greens and corn, thawed
1/2 c. diced onion
1 can cream of mushroom or chicken soup
1/2 c. milk
1/2 c. crushed saltine crackers or dried bread crumbs
2 T. butter, melted

In a large bowl, combine all ingredients except crumbs and butter. Turn into a buttered three quart casserole. Combine crumbs and butter; sprinkle over top. Bake at 375 degrees for 20-25 minutes or until golden and bubbly. Makes four servings.

Note:  If you prepare it early, bring it to room temperature before baking, or allowing an extra 10 minutes.

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Who said real men don’t eat quiche? I dispute that statement. I know a real guy  who thinks this is a delicious!

HAM AND BROCCOLI QUICHE
Crust: 1 refrigerated pie crust (from 15 ounce package, found in dairy case
Filling:
1-1/2 c. cubed ham
1-1/2 c. shredded Swiss cheese
1 c. frozen broccoli florets, thawed, drained thoroughly on paper towel
4 eggs, slightly beaten
1 c. milk
1/2 t. each, salt, dry mustard and pepper

Heat oven to 375 degrees. Make pie crust as directed on package for one crust filled pie using nine inch glass pie pan. Layer ham, cheese and broccoli in crust-lined pan. In a medium bowl, combine remaining filling ingredients; beat well. Pour over broccoli.

Bake 35-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes six servings.

Thought for the Day: May you have a joyous gathering with family or friends as we celebrate the good news of our Risen Lord. Christos Voskres - Christ is risen. Voistinu Voskres - He Is Risen. Alleluia! - Alice

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