2 Recipes Created With Easter Dinner Leftovers

Grannies Kitchen  After-Holiday Ham on Biscuits Recipe

This recipe is: Quick

This recipe is: Quick, Quick Meals

Prep/Total Time: 30 min.

Yield: 10 Servings

  

10 30

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Nutritional Facts 1 serving (2/3 cup) equals 196 calories, 12 g fat (6 g saturated fat), 97 mg cholesterol, 478 mg sodium, 15 g carbohydrate, trace fiber, 8 g protein

Old-Fashioned Egg Salad Recipe

You can also add a little cream cheese to the recipe for an extra-creamy sandwich-topper.

This recipe is: Quick Meals, Quick Salad

 

 

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Recipes with Base Mix: Egg and Macaroni Salad

Nutritional Facts 1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.