Bunnies and Ham and Eggs, Oh My!
By Jill Cooper and Tawra Kellam
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 Awhat 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 www.LivingOnADime.com to help you avoid both of those.
Take a rolling pin to them and crush the life out of them.
Then use the crumbs to sprinkle on:
use in milk shakes
stir a few in a mug of hot chocolate
use in place of chocolate chips for making cookies
melt for dipping fruit and candy.
Save bone for bean or split pea soup.
Chop and freeze to use in:
top baked potatoes
au gratin potatoes
pizza- with pineapple.
Top tortilla with ham, salsa, and cheddar cheese and warm, for hot ham and cheese sandwiches.
spinach salad with eggs and bacon
golden morning sunshine
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.
3 cup dry milk
2 Tbsp. flour
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.
Tawra Kellam is the editor of LivingOnADime.com. For more free tips and recipes visit her web site at www.LivingOnADime.com. In 5 years, Tawra and her husband paid off $20,000 personal debt on an average income of $22,000 per year.
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