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Show - , - 1 Leftover Ham and Eggs Make Interesting Dish For Supper, Luncheon YOU'LL BE GLAD to have ham leftover from your Easter din- I a S"n""i'l those hard-cooked S j ?l eggs from the tra- I i ?:'S:':s;;S';5xi3ditional Easter '. ?2SpiK$egg hunt. Both ncan ne'P make !iii-xyiyour menus lh V. .a)) a few glam-V glam-V orous touches to them. iTou can serve juicy pink slices of ham in sandwiches or with salad as long as you can slice them, but when you get down to the smaller pieces, then you may be looking for such recipes as call for diced or ground ham. Ham a la King In Toast Cups (Serves 6) 3 tablespoons butter 1 tablespoon diced onion teaspoon salt teaspoon pepper 4 tablespoons flour 2 cups milk 1 cup diced, cooked celery 2 cups julienned cooked ham 4 sliced hard-cooked eggs teaspoon Worcestershire sauce Melt butter, add onion and cook Add other ingredients to both ham and eggs to enhance their flavor and extend these protein pro-tein foods when preparing them into luncheon or supper dishes. LYNN CHAMBERS' MENU Hot Tomato Juice Ham a la King in Toast Cups Carrot Strips and Green Beans Pear Salad Beverage Chocolate Pudding Recipe Given Eggs Stuffed with Crab Meat (Makes 12 stuffed eggs) 6 hard-cooked eggs 1 teaspoon dry mustard teaspoon salt until tender over low heat, while stirring. Add seasonings and flour; 'blend. Add milk and cook until thickened, thick-ened, stirring constantly. Add celery, cel-ery, ham, sliced eggs and Worcestershire Wor-cestershire sauce, reserving a few egg slices to garnish top. Heat and serve in hot toast cups. Toast Cups 6 thin slices bread 3 tablespoons melted butter ' Remove crusts from bread slices. Brush both sides of each slice with melted butter. Press into six, three-inch three-inch muffin pans with two points each side. Bake in a moderately hot oven (375) for 12 minutes until un-til lightly browned. Smoked Ham-Pineapple Patties (Serves 6) 3 cups ground leftover ham y3 cup dry bread crumbs ?4 teaspoon ground cloves Y$ teaspoon salt 1 tablespoon brown sugar 2 eggs 6 slices canned pineapple Combine meat, crumbs, seasonings, season-ings, sugar, and well beaten eggs. Mix thoroughly. Form into six flat patties. Arrange pineapple slices in a shallow baking pan. Place a patty on each ring. Bake in a hot oven (325) about 25 minutes or until browned. Ribbon Egg Salad (Serves S) 12 hard-cooked eggs French dressing 2 tablespoons unflavored gelatin gela-tin Yi cup cold water H cup boiling water 1 cups salad dressing 2 teaspoons minced onion 3 tablespoons lemon juice teaspoon salt Yi cup chopped parsley Separate yolks and whites. Force 1 cup flaked crab meat 1 cup chopped celery 2 tablespoons chopped green pepper cup mayonnaise Paprika Cut eggs into halves crosswise. Remove yolks, mash and mix with remaining ingredients. Fill whites, sprinkle with paprika. Baked Hawaiian Hash (Serves 5) 3 tablespoons butter, melted 3 cups diced leftover cooked smoked ham 3 cups diced cooked sweet potatoes po-tatoes Yi cup finely chopped onion Yi teaspoon salt Y teaspoon pepper Yi cup pineapple juice 3 slices pineapple, cut in half Ya cup brown sugar 2 tablespoons butter Combine three tablespoons melted melt-ed butter, ham, potatoes, onion, r -i seasonings and pineapple juice; mix lightly. Bake Jf 6reased eight- tfiVtff inch square bak- h4''f) ' ing dish in moder-ate moder-ate oven (350) " 22? 30 minutes. Remove Re-move from oven; top with halved pineapple slices; sprinkle with brown sugar; dot with two tablespoons table-spoons butter. Broil until pineapple is lightly browned, about seven minutes. Baked Tomatoes and Hard-Cooked Eggs (Serves 6) 2 medium tomatoes, peeled 6 slices bread 6 hard-cooked eggs, sliced 2 cups Cheese Sauce 12 strips cooked bacon Pnrslpv Cut each tomato into three slices crosswise. Toast bread lightly. Ar- the yolks through a sieve and moisten moist-en with French dressing. Press the yolks firmly onto bottom of greased mold. Chop the whites. Soften gelatin gela-tin in cold water and dissolve in boiling water. Cool. When sirupy in consistency, add salad dressing, dress-ing, onion, lemon juice and salt. Pour about half of this mixture over yolk and chill until firm. Add chopped parsley and egg whites to remaining gelatin mixture and pour into mold. Chill until firm range sliced egg on each slice of 1 toast, cover with a slice of tomato and bake in moderate mod-erate oven (350) 15 minutes. Pour 'hot cheese sauce over tomato and return to oven to heat until sauce Ill I.' A 'I)-" - adK .WUeV.-vS begins to bubble. Remove from oven, garnish each service with bacon strips and add parsley. Pineapple Nut Cake (Serves & 8) Ys cup butter 1 cup sugar 3 egg yolks 1 cup crushed, canned pineapple pine-apple 'A cup nutmeats, chopped 14 graham crackers, crumbled Yi cup pineapple juice A cup heavy cream, whipped Cream together butter and sugar. Add egg yolks and continue creaming cream-ing until well blended. Add pineapple pine-apple and nutmeats. Arrange alternate al-ternate layers of crumbs and pineapple pine-apple mixture in loaf pan, leaving crumbs as top and bottom layers. Moisten with juice. Set in refrigerator refrig-erator for 12 hours. Serve in slices with whipped 'cream. Cream sauce, strips of ham and hard-cooked eggs served in toast cups make such a tasty and delicious dish when served in this way, you'd never guess leftovers were being used. LYNN SAYS: Pep T'p Lunches With Variety Tuna fish salad for sandwiches is nothing new, but when you add to it some broiled bacon, you g'ive it a welcome change of flavor. Swiss cheese paired with thinly sliced dried beef and sliced tomato will travel well if made into a lunch box sandwich. If the sandwich filling is rather dry, give it succulence by dipping in an egg-milk mixture and fry it for French Fried sandwiches. Chicken and ham are flavor mates for sandwiches. Enhance the flavor by spreading the bread with a Thousand Island dressing. For something distinctly different, differ-ent, try using a scrambled egg filling fill-ing in noontime sandwiches. Color and flavor appeal are given the sandwich by adding some chopped green pepper or chopped onion to the eggs. Peanut butter is an old favorite, but it takes on interest when mixed with chopped crisp cucumber and a bit of pimiento for color. |