Now it’s time to use up the Easter left-overs. I bet some of you are just sick of ham by now. Get out the vacuum sealer and package it up for a later time. A few pieces of leftover ham are great for seasoning in lots of dishes. I usually do this so I’m ready for fresh green beans in the pressure cooker.
Eggs, there are so…..many ways to use up those hard-boiled Easter eggs! One of my favorites would be simple egg salad. You can even use deviled eggs and chop them with a few onions and pickles into egg salad. Make a bowl of potato or macaroni salad that will do the trick.
Probably one of the best investments we can make in our kitchens is to purchase a vacuum sealer. This will keep your meats in prime condition and you won’t have to worry about freezer burn and lots of extra moisture collecting. I’ve heard from a variety of families that they have gone through 2-3 of these machines in a lifetime. It will seem like an investment, and it is. They vary in cost anywhere from approximately $50-$150. Most grocery stores carry the additional bags along with discount stores.
The yolk in the eggs represent the ‘goldenrod’ in this dish. In my time I have seen many many versions of this recipe. In fact I ate this casserole, at my church back in Kansas City, at a brunch event. Interestingly enough they never called it eggs goldenrod.
With spring bursting forth we’re going to find ourselves outside more and more with less time in the kitchen. Be careful not to get caught up in the fast food opportunities. Even though I’m a ‘big’ girl I try to stay away from fast food chains. In just a few bites we can consume a multitude of calories and fat content. Even though we’re only 45-50 minutes from Springfield, Missouri I seldom go to ‘town’ without a cooler, bottled water and a sandwich.
This week I’d like to also recommend that my readers go on line to study ‘resistance’ starches. I’ll expand on this a bit, but the best source for additional information would be speaking with a nutritionist, and doing your own research. Carbohydrates that are cooked, cooled and then reheated are much better for us than cooking and immediately consuming! They’re referred to as ‘resistance starches’ and it’s extremely beneficial to those with diabetes, metabolic syndrome and obesity. Virtually it keeps the carbs from converting over to sugar. It’s a great study, and it would help all of us with our weight loss issues.
I’m also doing lots of informative studying on acacia and chia seeds. If you’re on the computer studying my first proposal I encourage you to also review the health benefits from the acacia and chia.
Have a good week. Simply yours, The Covered Dish. www.thecovereddish.com
4 slices commercial sandwich sourdough bread, toasted
4 hard-boiled eggs
2 slices cooked petit jean bacon, crumble for top of dish
2 tablespoons butter or petit jean bacon drippings
1/2 teaspoon ground white pepper
1/4 teaspoon ground dry yellow mustard
1/4 teaspoon salt
1/2 teaspoon black kettle seasoning
3 tablespoons white flour
2 1/2 cups milk, (2% was used for testing)
4 slices mild cheddar cheese, (2-3 ounces)
1/4 pound leftover ham pieces or shaved ham
8 x 8 baking dish sprayed with vegetable spray.
Boil 4 eggs, cool & peel, separating yolks from whites.
Cook 2 slices of bacon and reserve drippings or use 2 tablespoons of butter.
In a small saucepan heat the butter or bacon drippings until melted. Gather the white pepper, dry mustard, salt and black kettle and blend into the flour. With a whisk stir the dry into the melted butter or drippings. Over medium heat stir in the milk; cooking until thickened. Add the cheddar cheese stirring until the cheese is melted and blended in. Chop the egg whites and stir into the cream sauce; remove from the heat.
Toast four slices of bread cutting into triangles as if it were going into a club sandwich. Spray the 8 x 8 baking pan with vegetable spray and lay the toast in the bottom. Warm the ham slightly if desired; layer over the top of the toast. Pour the cream sauce evenly across the ham and toast. With a fork crumble the yolks and sprinkle over the top of the dish along with crumbled bacon. Paprika could also be used as a garnish. Bake in a 350 degree oven for approximately 20-25 minutes until the dish bubbles around the edges. Serves 4-5 persons as a main entrée.
There are so many different ways to present this old-fashioned dish. Consider trying the following adaptions:
- After layering in the ham place a thin layer of spinach over the ham and then cover with the sauce.
- Use English muffins instead of toast for a more personalized serving.
- Change out the type of cheese in the recipe.
- Add sliced mushrooms that have been sautéed in butter and reduced with
about 1/4 cup of cooking sherry. Add this to the cream mixture during the thickening process.
- Introduce the shaved ham in with the butter at the very beginning as if
preparing chipped beef on toast.
- In the spring consider laying sautéed or steamed asparagus over the ham and then cover with the sauce.
- Using an English muffin on the bottom, layer thin ham, a fine slice of tomato, spinach and then the mushroom enriched sauce.
- Forgo the presented sauce and use a hollandaise instead.