By Cheryl Radkiewicz

Well, hello Spring!  Even though we didn’t have a winter to complain about, it’s so nice watching the grass start to green up.  Though as I’m writing this, the snow flurries are still flying….such is spring in Northeast PA.

As we’re preparing for Easter, we realize that our area in so rich in ethnicity.  Every family has their own Easter food traditions, mine being Eastern European showcasing kielbasi, hrutka, horseradish, eggs, and, of course, ham.  I imagine ham being on nearly everyone’s Easter table. After dinner, what do you do with all of that leftover ham?   I usually make my grandmother’s Ham and Cabbage Soup. But I’m always looking for other options, so that’s what we’re exploring this month.

Ham Patties with Sour Cream:

2 cups ground cooked ham
½ cup soft bread crumbs
¼ cup chopped green onion
1/3 cup milk
1 slightly beaten egg
Dash of pepper
1 cup dairy sour cream

Combine all ingredients except sour cream.  Shape mixture into 6 small or 4 large patties.  Brown slowly on both sides in a small amount of hot fat.  Heat sour cream just until hot and serve atop patties.  Garnish with chopped green onion tops.

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Ham Slice with Madeira Sauce:

4 Tbsp. unsalted butter
2  – 3/4- inch slices cooked ham
4 Tbsp. finely chopped onions
1 ½ Tbsp. dried tarragon
4-5 Tbsp. dry Madeira
Freshly ground pepper
¾ cup heavy cream

Preheat oven to 300 degrees. Melt 2 Tbsp. butter in large frying pan; cook until lightly brown, watching carefully to avoid scorching.  Add ham slices and saute’ 3-4 minutes per side.  Remove ham to platter and keep warm in oven. Add remaining 2 Tbsp. butter to pan and saute’ onion until tender, but not brown.  Add tarragon and Madeira to pan and cook until liquid is reduced by half.  Add pepper.   Add cream and continue to cook until mixture is again reduced by half.  Pour sauce over ham and serve immediately.

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Fresh Asparagus and Ham:

1-8″ baked pie crust
3 Tbsp. butter, melted
1 Tbsp. cornstarch
¾ tsp. salt
1/8 tsp. pepper
1 cup milk
¼ cup mayonnaise
2 cups diced cooked ham
1 lb. asparagus, cut and cooked
1 Tbsp. lemon juice
¼ cup grated Parmesan cheese

Mix butter and cornstarch.  Stir in salt, pepper and milk; bring to boil for about 1 minute.  Stir in mayonnaise; add ham.  Toss hot asparagus with lemon juice.  Layer ½ asparagus, then ½ ham mixture into pie crust;  repeat with remaining halves.  Cover with cheese; broil 2-3 minutes.  

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Green Chile Strata:

6-7″ flour tortillas
4-4 oz. cans chopped green chiles drained, divided
½ lb. ham, cut into slivers, divided
4 cups grated Monterey Jack cheese, divided
5 eggs, beaten
2 cups milk
1 tsp. salt

Generously grease (or spray) 13×9″ baking dish.  Cover bottom with tortillas overlapping.  Sprinkle with half the chiles, half ham, half cheese; repeat layers and end with cheese.   In medium bowl, combine eggs, milk and salt.  Pour over layered ingredients.  Let stand in refrigerator for ½ hour or overnight (I pick overnight).  Bake in preheated 350 degree oven for 45-60 minutes or until strata is slightly puffed and bubbly.  Cool 5 minutes then cut into squares.

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Leftover hard boiled eggs?   Here’s a great way to use them for breakfast!

Deviled Eggs with Mushrooms:

12 eggs, hard boiled
1 lb. mushrooms, chopped and sauteed
1 tsp. salt
¼ tsp. each pepper and paprika
1-(4 ½ oz.) can deviled ham  (or your own leftover)
2 cups thin white sauce ( butter, flour, milk, salt and pepper)
¾ cup buttered bread crumbs
1/3 cup grated Cheddar Cheese

Cut eggs in half lengthwise; remove yolks and put through a sieve or crush with a fork.  Add seasonings to sieved yolks, along with some of the mushrooms and just enough white sauce to hold mixture together.  Refill egg whites and press halves together…don’t overfill.  Place in buttered 9″ square baking dish and cover with remaining white sauce mixed with remaining mushrooms.  Sprinkle with buttered crumbs mixed with cheese and bake in 400 degree oven until thoroughly heated and browned, about 20 minutes.  

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One of my favorite dishes is a great French Toast….So, if you still have eggs in the fridge, this is delicious:

Pecan French Toast:

4 eggs
2/3 cup orange juice
1/3 cup milk
¼ cup sugar
¼ tsp. nutmeg
½ tsp. vanilla
½ loaf Italian bread, cut into 1″ thick slices
1/3 cup butter, melted
½ cup pecan halves
2 Tbsp. grated orange peel (optional)

Using whisk, beat eggs, orange juice, milk, sugar, nutmeg and vanilla.  Place bread with edges touching in single layer in 13x9x2″ baking dish.  Pour egg mixture over bread.  Cover and refrigerate overnight, turning once.  Pour melted butter into 11x7x2″ pan.  Arrange bread slices in single layer in pan.  Sprinkle with orange peel, if using, and pecans.  Bake in preheated 400 degree oven for 20-25 minutes, until golden.  Serve immediately with maple syrup.

Happy Easter from our house to yours….Christos Voskrese!