Bunnies and Ham and Eggs, Oh My!

Written by Tawra Kellam

http://www.LivingOnADime.com

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 Living On A Dime 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 a few in 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.

*White Sauce*

¼ cup dry milk
2 Tbsp. flour
dash salt
1 cup cold water
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.

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