Leftovers from Easter meals can be transformed and enjoyed again

Posted: April 18, 2014 at 6 a.m.

Baked Scrambled

Egg Casserole

2 tbsp. butter

1½ cups cooked ham, chopped

½ cup green onions, sliced

1 can cream of mushroom soup

12 eggs

4 oz. shredded cheddar cheese

½ cup half-and-half


Heat oven to 250 degrees.

Grease 2-quart casserole dish. In a large skillet, melt the butter then saute onions until crisp and tender.

In large bowl, beat eggs; stir in half-and-half and ham.

Pour egg mixture into skillet with onions; mix well. Cook over medium heat.

As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish.

Pour soup evenly over top.

Bake for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

-- courtesy of Jai Stephens

Crustless Ham

and Kale Quiche

2 cups cooked quinoa, cooled

1 small onion, diced

½ cup rough, chopped mushrooms

1½ cups diced ham

1½ cups Swiss cheese

3 cups raw kale or spinach, finely chopped

½ tsp. herbs de provence

½ tsp. garlic

4 tbsp. sour cream

8 eggs

2 tbsp. Dijon mustard

2 tbsp. olive oil

Parmesan cheese

parsley to garnish, optional

Put the cooled quinoa in a mixing bowl, add eggs, cheese, sour cream, spices, garlic and Dijon mustard.

Heat olive oil in a large frying pan, saute onions until they start to caramelize. Add mushrooms and saute for a few minutes. Add ham and kale (or spinach). Cook until greens starts to wilt, 3-4 minutes. Let the mix cool slightly before adding to quinoa egg mix.

Pour into a well-greased 8x8 baking dish. Bake for 30 minutes at 350 degrees. Run a knife into the center to check for doneness.

Top with shredded Parmesan and parsley. Allow to rest for 5 minutes before cutting to serve. If serving for breakfast add some cut fruit to the dish.

-- Patty Bronson

Ham Dumpling Soup

1 ham bone

3-4 cups ham, cubed

1 can garden vegetable broth

2 celery stalks, whole

1 large onion, peeled and whole

4 large potatoes, diced

1 can carrots, drained

water to cover

2 large eggs

2 cups flour

½ cup water

Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.

While the soup is simmering make dumplings.

Mix eggs and flour and water with a fork. Let sit covered for 1 hour.

After soup simmered for 45 minutes remove celery stalks and onion and throw away.

Remove ham bone and add any ham from the bone to the soup.

After an hour roll out dumplings on a lightly floured board to about ⅛-inch thickness.

Cut into 1-inch squares and slowly add to boiling soup.

Let cook for 5-7 minutes depending on size and thickness. Cook until dumplings float.

Salt and pepper to taste.

-- Desiree Wilmoth

Bubbles and Squeak

1 medium cabbage head, chopped

6 slices bacon

1 medium onion, thinly sliced

1 cup ham, cubed

2 tbsp. butter

3 cups potatoes, baked and cubed

½ tsp. paprika (or more to taste)

salt and pepper

Cook cabbage in a very small amount of water in a saucepan, just enough to cook till tender.

In a skillet, fry bacon and saute onions until onions are translucent. Add ham and continue cooking until well heated.

Add butter, seasonings, cabbage and potatoes to meat mixture and stir.

Cook without stirring until slightly browned on bottom, then flip (like hash browns) and brown on other side.

-- Sea Sun

NAN Dining Guide Kitchen Talk on 04/18/2014

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