It’s almost that time of year again. You’re standing, dumbfounded, in front of a mound of hard boiled eggs, sliced ham and chocolate Easter bunnies. You wonder, “What am I going to do with 6 dozen eggs, 6 lbs. of ham and 25 chocolate bunnies?” The stress of it is almost enough to send you to bed for a week--or at least tear most of your hair out. Here are a few ideas and recipes from www.LivingOnADime.com to help you avoid both of those.
Leftover Bunnies: Take a rolling pin to them and crush the life out of them. Then use the crumbs to sprinkle on ice cream, use in milk shakes, stir into a mug of hot chocolate, use in place of chocolate chips for making cookies or melt for dipping fruit and candy.
Leftover Ham: Save bone for bean or split pea soup. Make ham salad, chef salad or ham sandwiches. Chop and freeze to use in: potato salad, scrambled eggs, omelets, to top baked potatoes, for potato soup, scalloped potatoes, au gratin potatoes, pasties or pizza- with pineapple.
Top tortilla with ham, salsa, and cheddar cheese and warm, for hot ham and cheese sandwiches.
Leftover Eggs: Make potato salad, tuna salad, pasta salad, chef salad, spinach salad with eggs and bacon, deviled eggs, golden morning sunshine or fill tomatoes with egg salad.
Golden Morning Sunshine
2 cups white sauce 4 eggs, hard boiled and chopped
Make white sauce. Once the white sauce has thickened, add eggs. Serve on toast.
¼ cup dry milk 1 cup cold water
2 Tbsp. flour 1 Tbsp. margarine
In a covered jar, combine dry milk, flour and salt and mix well. Add water. Shake until all the ingredients are dissolved. Melt margarine in a 1 quart sauce pan. Stir in flour milk mixture and cook over low heat until mixture thickens and starts to bubble. Keep stirring until thickened completely.
* Dude, I held out on the lolcat thing for a year. I'm not made of stone.