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Wild Mountain Winter 2014

home : news : news January 25, 2015

3/28/2013 11:06:00 AM
Easter ham leftover ideas

What are you serving for dinner on Easter? For millions of American families, that question is easily answered -- ham, of course! (Unless you prefer turkey or are a vegetarian.) It’s going to be a little different for us this year as far as dinner goes. Throughout the year, each of our children hosts one of the Christian holidays in their home. Easter dinner usually consists of ham, Polish sausage, a potato casserole, vegetables, relishes, hrutka (which is an egg and milk mixture, and I’ll explain what it is when I do a column on eggs!) and Easter bread.

However, this year it’s going to be brunch, after worship service, at one of our daughters’ homes. I’ll still bring the Polish sausage and hrutka... Tradition! I’m not even going to pout about the change in menu even if I’m not accepting of change. It will be a wonderful meal... she’s a very good cook! It’s tradition that the Thursday after Easter column is recipes using ham!

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HAM N’ CHEESE POTATO BAKE
1-24 oz. pkg. frozen O’Brien hash brown potatoes, thawed
2 c. cubed ham
3/4 c. shredded Cheddar cheese, divided
1 small onion, diced (about 1/3 c.)
2 c. sour cream
1 can each, cheddar cheese soup and cream of potato soup, undiluted
1/4 t. pepper.

In a large bowl, combine potatoes, ham, 1/2 c. cheese and onion. In another bowl, combine rest of ingredients; add to potato mixture, mixing well. Turn into a greased 3 qt. or a 9x13” baking dish. Sprinkle with rest of cheese. Bake, uncovered, at 350 degrees for 50 minutes or until bubbly and potatoes are tender. Let casserole stand for 10 minutes before serving. Makes 10-12 servings. Note: If there are leftovers, cool completely and transfer to a shallow dish (like a glass pie plate) and reheat in the microwave.

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HAM N’ NOODLE HOTDISH
3 T. butter or margarine, divided
2 T. flour
1 c. milk
1 c. (4 oz.) shredded process cheese (Velveeta)
2 c. diced ham
1-1/2 c. medium noodles, cooked and drained
1 c. frozen peas, thawed
1/4 c. dry bread crumbs (can use saltine crackers, crushed)
1/2 t. dried parsley or 2 t. snipped, fresh parsley

In a saucepan, melt 2 T. butter; stir in flour until smooth. Slowly add milk. Bring to a boil over medium heat, stirring constantly; cooke for two minutes. Remove from heat; stir in cheese until cheese is melted. Add ham, noodles and peas. Turn into a greased 1 qt. or 8x8’ inch backing dish. Melt rest of butter; add crumbs and parsley. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Makes four servings. Note; You can substitute two 7 oz. can of tuna, drained, for ham if you wish.

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BUSY DAY HAM BAKE
1 can Cheddar cheese soup, undiluted
1-10 oz. pkg. frozen, chopped broccoli
1 c. cooked rice (I use cooked brown rice)
1 c. diced ham
1/4 c. diced ham
1/4 c. dry bread crumbs
1 T. butter or margarine, melted

In a large bowl, combine first six ingredients. Turn into a greased 1-1/2 qt. or 9x9” baking dish. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Note: You can substitute crushed potato chips or little cheese crackers (Cheez-Its) for the bread crumbs and butter mixture in the last two recipes if you wish.

Thought for the Day: May you have a joyous gathering of family or friends in celebration of our Risen Lord. Christos Voskres, Christ is Risen. Voistinuu Voskre, He is Risen indeed. Alleluia!!





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Wild Mountain Winter 2014

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