Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig Can you believe it? Easter is April 12. Pretty soon we'll be planning our Easter dinner menus.
Lots of people serve ham for Easter dinner. Following is a casserole that helps use up leftover ham.
To make "Potato-Ham Casserole" you'll need: 1 package frozen cubed hash browns (2 pounds), 1/2 cup melted butter or oleo, 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup chopped onion (or dried onion), 1 can cream of chicken soup, 2 cups sour cream, 2 cups shredded cheddar cheese and 1 1/2 cups diced ham. For the topping, you'll need: 2 cups crushed corn flakes and 1/4 cup melted butter.
Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish.
Mix all of the ingredients except the cheese (and, of course, the topping). Put the mixture in the baking dish.
Bake about 45 minutes.
Easter also means lots of hard boiled eggs. I searched through my files for some deviled egg recipes. The first one is a simple recipe that I use.
To make "Diane's Deviled Eggs," you'll need: hard boiled eggs (as many as you like), Miracle Whip, salt and paprika.
Cut each egg in half and remove the yolk. Put all of the yolks in a bowl and mash up with a fork. Add as much Miracle Whip as it takes to make the desired consistency. Add salt to taste. Fill egg halves and sprinkle with paprika. Refrigerate until time to serve.
I think a person could add relish and other ingredients to the yolk mixture, too.
The next recipe, "Curried Deviled Eggs," takes the following ingredients: 6 hard boiled eggs, 1/4 cup mayonnaise or salad dressing, 1/4 teaspoon curry powder and onion powder, 1 teaspoon mustard, 1 teaspoon sugar, 1 teaspoon vinegar, and salt and white pepper (to taste).
Cut eggs in half. Remove yolks. Mash yolks and add other ingredients. Fill egg whites and sprinkle with paprika. Refrigerate.
And finally, here's still another deviled egg recipe. To make this one, you'll need: 12 hard boiled eggs, 1/4 cup melted butter, 2 teaspoons sweet pickle relish, 2 tablespoons prepared mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon dill weed, 1/4 cup real bacon bits, 1/2 cup creamy salad dressing, salt and pepper (to taste) and paprika.
Peel eggs and cut them in half. Remove yolks and mash fine with a fork. Add all of the ingredients to the yolks. Mix until smooth. Fill egg whites. Sprinkle with paprika and refrigerate.
Deviled eggs never last long at dinner. I have not tried the last two deviled egg recipes. If you try them, let me know what you think.
What are your favorite Easter dinner (or breakfast) recipes? Send them to me at P.O. Box 415, Craig, CO 81626 or call me at 824-8809.