C6—Lancaster Farming, Saturday, April 5,1980
Borne On The Bongo fll
Ham it up with Easter dinner planovers
New tastes are enjoyed by everyone, even when they’re
made from day-old foods. The Easter holiday meal can
yield lots of interesting meals for the days to follow, if the
leftovers are thought of as planovers.
Today we’re offering lots of planover ideas using
anything from the Easter ham and the extra colored eggs
to the leftover mashed potatoes. The most important
ingredient in the success of a planover dish is mental
attitude. Just as you would serve a first-time dish with i
pnde, the leftovers when combined into a new dish are no'
longer leftovers, but part of a creative menu item which
uses pre-cooked foods and should be served with pnde.
Whatever your meal plans for this Easter holiday, be
sure to include some time in your busy schedule of
coloring eggs and cooking to enjoy the spring flowers and
smells that abound. With the family home, why not in
volve everyone in making a meal? In other words, why not
get the family hopping this Easter. Have a great day'
HAM CASSEROLE WITH BISCUITS
% cup butter »
% cup chopped oruons
dash of pepper
2 cups milk
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 package (10 ounces) frozen mixed vegetables, cooked
and drained
IVz cups cubed cooked ham
1 package (10 ounces) refrigerated buttermilk biscuits
2 tablespoons butter, melted
1/8 teaspoon garlic powder
Preheat oven to 400° F Melt butter in a medium-sized
saucepan. Saute onion until tender, about 3 minutes.
Stir in flour and pepper until smooth. Remove from heat
and gradually stir in milk. Bring to boiling, stirring
constantly Boil and stir 1 minute.
Stir in mustard and Worcestershire. Stir in cheese until
melted. If necessary, return to low heat until cheese is
melted. Stir in vegetables and ham.
Pour hot mixture into a buttered quart ba'- dish.
Place biscuits around outer edges of casserole, combine
butter and garlic powder. Brush over biscuits. Bake 20 to
25 minutes or until biscuits are golden and casserole is hot
and bubbly. Serves 6.
HAM AND CHEESE LOG
18-ounce package cream cheese, softened
1 cup finely diced ham
cup chopped onion
1 tablespoon Worcestershire sauce
1 cup ground nuts
3 /* cup parsley
Cream cheese and ham together Blend in omon and
half of the parsley. Shape into a log and roll in remaining
parsley Press nuts into the log. Wrap in foil and
refrigerate.
WANTED:
RECIPES!
Home on the Range is your recipe column! We
need recipes for the following themes which will
be features in the coming weeks Send your
recipe to Lancaster Farming, Home on the
Range, Box 366, Lititz, Pa. 17543
APRIL
12
19
26
Trout Recipes
Deadline April 5
Eggs After Noon
Deadline April 22
Bridal Shower Favors
And Favorites
Deadline April 19
MAY
Diet Dishes
Deadline April 26
k
These bunnies are wishing you an Easter that’s
"eggsactly” the way you want it full of warmth
and springtime.
PICKLED EGGS
116-ounce can sliced beets
12 hard-cooked eggs, shelled
3 /t cup cider vinegar
% cup sugar
2 tablespoons salt
% teaspoon pepper
1/8 teaspoon allspice •
6 whole cloves
Into 1-quart saucepan, dram liquid from beets. Place
beets and eggs m 1% quart jar or large bowl. Into beet
juice, stir vmegar and remaining ingredients.
Over high heat, heat to boding Pour hot spice mixture
over eggs and beets. Cover and refrigerate at least 12
hours to allow flavor and color to penetrate eggs.
' Carol Williams, Lake Ariel
TV DINNER SERVINGS
To use all leftovers from Easter dinner, grease as many
aluminum TV dinner trays as desired. Use all leftover
vegetables, potatoes, meat (ham), and gravy and cover
with aluminum fod. Freeze for a future meal when you
have nothing planned. Heat in the oven at 350°F.
CHEESY POTATO MEAT PIE
1% pound ground beef or ham
6 tablespoons bread crumbs
V* cup chopped onion
salt and pepper
% cup milk
Combine above ingredients Press into a 9-mch greased
loaf pan Bake at 350°F. for 35-40 minutes. Remove from
oven and top with
3 cups leftover mashed potatoes
1 green pepper, chopped
1 cup shredded cheese »
Return to oven and bake another 10 minutes
Carol Williams, Lake Ariel
HAM AND CHEESE POTATO SOUP
1 can (104 ounces) condensed cream of potato soup,
undiluted
1 cup light cream
J 4 cup milk
1 cup shredded Mozzarella cheese
1 cup ham, diced
Combine all ingredients in a medium-sized saucepan
Heat over low heal, stirring constantly, until cheese is
melted and soup is hot (a bout 10 minutes) Do not boil
Carol Williams, Lake Ariel
ZIPPY DEVILED EGGS
8 hard-cooked eggs
2 tablespoons mayonnaise
2-3 teaspoons lemon juice
1 teaspoon prepared mustard
-1 teaspoon Worcestershire sauce
% teaspoon salt
1/8 teaspoon pepper
Cut eggs m half lengthwise. Remove yolks. Mash with a
fork. Combme remaining ingredients and blend well.
Refill egg whites using approximately 2 teaspoons of
mixture per egg half. Makes 16 halves. 1
EGGS-TRAORDINARY CHOWDER
% cup butter
1 cup chopped onion
V* cup flour
2 teaspoons instant chicken bouillon
3 cups milk
2 cups cooked cubed potatoes
1 can (16 ounces) whole kernel com with liquid
2 tablespoons diced pimento or green pepper
1 bay leaf
Vz teaspoon salt
‘/4 teaspoon pepper
8 hard-cooked eggs, sliced
Vz cup shredded Cheddar cheese
Melt butter in 3-quart saucepan. Cook onion until ten
der. Blend m flour and bouillon. Cook, stirring constantly,
until mixture is smooth and bubbly.
Stir in milk and heat to boiling, stirring constantly. Boil
and stir until mixture is smooth and thickened. Add
potatoes, com (including liquid), pimento, bay leaf, salt
and pepper. Simmer, stirring occasionally, about 5
minutes. Remove bay leaf. Add eggs and cheese. Bring to
serving temperature Makes 6 servings.
SWISSED HAM AND NOODLE CASSEROLE
8 ounces uncooked noodles
1 can (10% ounce) condensed cream of mushroom soup
Icupmdk
% cup chopped green pepper
V* cup finely chopped onion
2 cups cubed cooked ham
2 cups shredded Swiss cheese
Cook noodles according to package directions and
dram. In a bowl, gradually add milk to soup. Add green
pepper and omon. In buttered two-quart casserole,
alternate two layers each of noodles, ham, cheese and
sauce. Bake 30-40 minutes m 350°F oven.
(Turn to Page C 8)
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
TANGY MUSTARD GLAZE
FOR HAM
% cup Honey Brook Clover Honey
2 tbsp Honey Brook Baking Molasses
%tsp dry mustard
CANDIED SWEET POTATOES
3 medium yams or sweet potatoes (about 1% pounds),
cooked and cut into pieces
Sauce
% cup butter or margarine
% cup Honey Brook Clover Honey
Itbsp baking molasses
Boil 1 mm , add potatoes and heat through Serves 4
Delicious!
WATCH FOR NEW RECIPES
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer
If not available call- (215) 273-3776
ZOOK MOLASSES
CO.
** * *
West Main St., Honey Brook, PA