Make The Most Of Holiday Leftovers

IN THE KITCHEN

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Another holiday has come and gone and the refrigerator is looking a little crowded with all those hard-boiled, colored eggs and the remains of the ham baked for Easter dinner.

Checking the index of "The Encyclopedia of Creative Cooking" bought from a traveling salesman years ago, I found 40 egg recipes -- though not all of them make use of hard cooked eggs -- and 31 for ham.

Naturally, the eggs and ham used in these recipes don't need to be leftovers, they can be prepared fresh for the dishes.

Pasta with Eggs and Red-Devil Sauce

1-1/2 tablespoons salad oil

1, 8-ounce package rotini pasta

1 tablespoon olive oil

1 teaspoon finely chopped fresh sage or parsley

10 hard-boiled eggs, peeled

Red Devil Sauce (recipe to follow)

Bring 2 quarts of heavily salted water to boil; add salad oil. Add pasta slowly and cook per package directions -- 14 to 16 minutes or until cooked as desired. Drain pasta and place in a serving dish. Add olive oil and toss gently, sprinkle with sage or parsley.

Cut eggs in half, length-wise and place in shallow serving dish. Prepare sauce, as follows, and pour over eggs while still hot. Serve eggs and sauce over pasta.

Red-Devil Sauce

1/2 cup tarragon vinegar

1 teaspoon dry mustard

1 teaspoon paprika

1/2 teaspoon white pepper

1 clove garlic, sliced

3/4 teaspoon salt

2 bay leaves

1/4 teaspoon cayenne pepper

1/2 cup beef consommé

2 tablespoons butter

1 tablespoon Worcestershire sauce

1, 15-ounce can tomato sauce

Combine vinegar, mustard, paprika, white pepper, garlic, salt, bay leaves and cayenne pepper in saucepan. Boil until mix is reduced by half. Strain through a fine sieve and return to saucepan. Add consommé, butter, Worcestershire sauce and tomato sauce. Simmer 8 minutes, then keep warm for serving. Makes 2-3/4 cups.

The entire dish yields four to six servings.

Dutch Egg Salad

Salad

4 hard-boiled eggs, sliced

2 anchovy fillets, diced

1 dill pickle, diced

Dressing

1/2 cup plain yogurt

1-1/2 teaspoons prepared mustard

Salt and pepper to taste

Pinch of sugar

1 teaspoon lemon juice

Garnish

1 hard-boiled egg, sliced

1 medium tomato, sliced

1 anchovy fillet, sliced

2 tablespoons capers

1 pimento, cut into strips or 1/3 green pepper, cut into strips

1 small dill pickle, diced

Combine salad ingredients and place in small serving bowl.

Combine dressing ingredients and pour over salad.

Garnish salad, topping dish with tomato slices and diced pickle.

Serve at once. Makes four servings.

Russian Egg Salad

2 English muffins, cut in half

Butter

4 hard-boiled eggs

16 thin, unpeeled cucumber slices

1 cup cooked mixed vegetables

1/2 cup Basic Rémoulade Sauce (recipe to follow)

Mayonnaise, tinted green with food coloring

Watercress, fresh parsley and stuffed green olives for garnish

Toast muffin halves in a 200-degree oven for 30 minutes or until golden brown and dry. Cut one-inch circle from center of each muffin. Spread each muffin with butter.

Cut each egg, from pointed end to just below center to form 4 "petals." Place an egg in the center of each muffin and arrange cucumber slices between egg "petals."

Combine mixed vegetables with just enough Rémoulade Sauce to moisten, then spoon sauce mix around eggs.

Pipe ribbon of green-tinted mayo in a "plus" pattern over eggs, then garnish with watercress, fresh parsley and stuffed green olives.

Rémoulade Sauce

1 cup mayonnaise

1 tablespoon lemon juice

2 tablespoons finely chopped capers

2 teaspoons Dijon mustard

1 teaspoon minced parsley

2 teaspoons chopped chives

3/4 teaspoon anchovy paste

Combine all ingredients in small mixing bowl. Using a wooden spoon, stir gently until blended. Place in airtight container and refrigerate.

Entire dish makes four servings, serve immediately.

Swiss Ham Salad

3/4 pound cooked ham, cut into thick slices then diced

3/4 pound Gruyére cheese, diced

6 tablespoons olive oil

2 tablespoons white wine vinegar

Salt

Freshly ground black pepper

Romaine lettuce or curly endive

Finely chopped parsley or fresh herbs

Combine diced ham and cheese in a bowl. Make dressing with oil, vinegar, salt and pepper. Pour over ham and cheese and toss gently. Refrigerate for an hour to let ingredients marinate.

Arrange lettuce in a salad bowl. Put dressed ham and cheese in center and sprinkle with parsley or fresh herbs.

Makes four or five servings.

Noodles and Ham

3 tablespoons butter

2 tablespoons all-purpose white flour

1 cup light cream

1 cup shredded cheddar cheese

1 tablespoon prepared horseradish

1 cup cooked peas

2 cups cooked ham, diced

1-1/2 cups cooked noodles

1/4 cup dry bread crumbs

Melt 2 tablespoons of butter in saucepan. Blend flour into melted butter to form paste. Add cream, stirring constantly until smooth, thick sauce forms. Add cheese to sauce and stir until cheese melts. Add remaining ingredients except for breadcrumbs and last tablespoon of butter. Blend well and pour into a greased, 1-quart casserole. Top with bread crumbs and dot with remaining butter. Bake at 350 degrees for 30 minutes or until thoroughly heated.

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