Happy Easter!

Since ham and hard boiled eggs are usually plentiful for this holiday, I have recipes for the leftovers.

Creamed Ham and Eggs

3 Tbls. butter

3 Tbls. flour

1/2 tsp. dry mustard

1/4 tsp. salt

1/8 tsp. pepper

2 1/4 c. milk

1 c. diced cooked ham

4 hard-cooked eggs, chopped

4 biscuits

Melt butter in a large saucepan over low heat. Stir flour, mustard, salt,and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.

Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.

Ham and Potato Soup

1-1/2 lbs. Yukon Gold potatoes, peeled and diced

1 medium onion, diced

1 medium carrot, diced

1 rib celery, diced

8 oz. ham, diced

3 cloves garlic, sliced

3 Tbls. butter

1/4 c. flour

4 c. chicken broth

2 c. water

1/2 c. heavy cream

salt and pepper to taste

cayenne pepper (optional)

chopped fresh chives for garnish (optional)

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Sir in potatoes; cook for 15 minutes, until potatoes are tender. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Egg Salad for Sandwiches

8 hard boiled eggs

1/2 c. mayonnaise

1 tsp. yellow mustard

1/4 c. chopped green onion

salt and pepper to taste

1/4 tsp. paprika

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on bread or crackers.