EASTER HAM & EGG RECIPES

EGGS CREAMED ON TOAST

6 eggs hard boiled, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
salt and pepper to taste
Finely diced green onions optional

Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the salt, pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Add diced ham, or crumbled bacon or sausage for additional flavor.

HAM AND EGG PIE

2 deep dish pie shells
1 cup shredded baked ham, (can use sausage or bacon)
3 boiled eggs, coarsely chopped
3 TBS butter
1 cream of chicken soup
½ soup can of milk
Salt and pepper to taste
½ tsp onion powder or finely chopped green onions

Prick one shell and pre bake 375 degrees for 7 minutes or until turning golden; drop temp to 325.
Mix all ingredients in a bowl and pour in baked crust. Invert the unbaked crust and top pie sealing or crimping the edges. Vent the top.
Bake 15-20 minutes or until crust is golden and ingredients are hot.

HAM AND PEA SOUP

After soaking peas, I just pour it all in the crockpot and let it go!
2 cups dried peas or split peas
1/2 cup diced pieces of cooked ham or a ham bone
1 onion or leek, diced (Small amount of oil for softening onions)
1 carrot, grated, optional
6 cups ham stock or water (I save the drippings from the roasting pan and mix with water.)
Salt, pepper

Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas, grated carrots and water or stock and the ham bone.

Cook gently until the peas are soft - about an hour. Remove the bone and strip off any meat. Adjust the seasoning. Add the diced ham.

Optional - Puree the peas in a blender or pass through a sieve for smoother soup.