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| EASTER LEFTOVERS RECIPES - 4/6/2010 |
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| BIRD’S NEST EGG SALAD |
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| INGREDIENTS: 1 egg, 3 c. chow mein noodles, ¼ tsp. garlic salt EGG SALAD: 6 hard-cooked eggs-chopped, 1/3 c. mayonnaise, 1/3 c. finely chopped celery, 2 Tbs. finely chopped onion, 2 Tbs. minced fresh parsley, 1-1/2 tsp. ground mustard, ½ tsp. lemon juice, ¼ tsp. seasoned salt, lettuce leaves |
| DIRECTIONS: In small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake @ 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to wire rack to cool completely. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon ¼ c. into each nest. Serve on a lettuce-lined place if desired.*Best to use nests same day as baking. |
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| CROCKPOT HAM AND SCALLOPED POTATOES |
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| INGREDIENTS: 6-8 slices of ham, 8-10 medium potatoes-peeled and thinly sliced, 2 onions-thinly sliced, 1 c. grated cheddar cheese, 1 (10 oz.) can cream of celery soup, paprika |
| DIRECTIONS: Put half of ham, potatoes and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on LOW 8-10 hours or HIGH 4 hours. |
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| EASY POTATO HAM CHOWDER |
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| INGREDIENTS: ½ onion-chopped fine, 4 Tbs. butter, 4 c. frozen hash brown potatoes, 2 c. cooked diced ham, 1 can evaporated milk, 1 can water, 1 can corn-undrained, onion salt, garlic salt, salt & pepper to taste(thickening: 2 Tbs. flour & 1/3 c. water |
| DIRECTIONS: First chop onion and cook in butter till soft, then add the frozen potatoes, corn, water, seasonings, milk and ham, simmer for ½ hr. and thicken with flour mixed in a little water. |
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| BEAN SOUP |
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| INGREDIENTS: 1 (16 oz.) pkg. dried navy beans, 7 c. water, 1 ham bone, 2 c. diced ham, ¼ c. minced onion, ½ tsp. salt, 1 pinch black pepper, 1 bay leaf, ½ c. sliced carrots, ½ c. sliced celery |
| DIRECTIONS: Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour. Add ham bone, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve. |
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| HAM AND ONION SANDWICH SPREAD |
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| INGREDIENTS: 1-1/3 c. chopped ham, ¼ c. chopped celery, ¼ c. chopped onion, ¼ c. mayonnaise, 3 Tbs. sweet pickle relish, salt and pepper to taste |
| DIRECTIONS: Combine all ingredients in medium bowl, mixing well. Season with salt and pepper to taste. |
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| WHITE CHOCOLATE BLONDE BROWNIE WITH WALNUT MAPLE SAUCE |
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| INGREDIENTS: 1 c. sifted flour, ½ tsp. baking powder, 1/8 tsp. baking soda, 1/8 tsp. salt, ½ c. chopped walnuts, 1/3 c. butter, 1 c. packed brown sugar, 1 egg-beaten, 1 Tbs. vanilla, ½ c. white chocolate chips MAPLE BUTTER SAUCE: ¾ c. maple syrup, ½ c. butter, ¾ c. brown sugar, ½ c. walnuts |
| DIRECTIONS: Preheat oven to 350°. Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture a little at a time, mixing well. Stir in white chocolate chips. Spread in 9x9x2” pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and maple butter sauce. MAPLE BUTTER SAUCE DIRECTIONS: Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired. |
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| PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND, KITCHEN & FLOOR DÉCOR – RICE LAKE, AMUNDSON’S APPLIANCES – RICE LAKE |
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