So the holiday party is over, and now you have a refrigerator full of leftovers from your Easter dinner that you don’t know what to do with.  Fear not, we can help you with that!

My mother was born and raised in Kentucky as part of a family of twelve.  Every meal was enormous; they had to be, just to make sure everyone got something to eat!  So she and her sisters all have the predisposition for cooking enough food to feed an army in their DNA. This trait was passed down to me, because I seem to be genetically incapable of cooking meals in quantities that most people would consider “reasonable” or “sane.” Especially when it comes to holiday feasts! So I have learned how to use up those inevitable leftovers in ways that are creative, delicious, and don’t require too much time or expense to prepare!  Here are some recipes that will help you use up those leftover mashed potatoes, sweet potatoes, boiled eggs, and of course the remnants of that Easter ham!

Split Pea with Ham Soup

Ingredients:

2 tablespoons olive oil

1 onion, diced fine

3 carrots, peeled and chopped

3-4 celery stalks, chopped

2 -3 cups cooked ham, diced

2 bay leaves

3 quarts (12 cups) water

1 lb. split peas, rinsed*

1 teaspoon dried thyme

salt and pepper to taste

DIRECTIONS:

In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add split peas and thyme. bay leaves and water. Bring to a boil, reduce heat and simmer . Add diced ham and cook on a low temperature, partially covered, for 2-2 1/2 hours or until ham is very tender.

Remove bay leaves and serve.

Ham and Cheese Strata

Ingredients:

8 slices bread -  torn into pieces

2 c. cooked ham – diced

1 bag (10 oz.) frozen broccoli

2 c. shredded cheddar

8 eggs

4 c. milk

1 tsp. salt

1 tsp. ground mustard

¼ tsp. pepper

Directions:

Preheat oven to 325 degrees.

Combine eggs, milk, salt, ground mustard and pepper in a bowl. Beat vigorously until thoroughly combined.

Layer pieces of bread in 9×13 pan, add broccoli and shredded cheese.  Pour egg/milk mixture over contents of pan.   Refrigerate for at least 2 hours, then cover with foil.  Bake covered for 30 minutes, uncover and bake for another 15 minutes until golden and bubbly

Sweet Potato Rolls

Ingredients
1 (.25 ounce) package active dry yeast

4 tablespoons white sugar

1 1/2 cups mashed sweet potatoes

1/2 cup warm water (110 degrees F/45 degrees C)

1 teaspoon salt

2 eggs

3 cups all-purpose flour

Directions
Dissolve yeast, warm sweet potato water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9 X 13 inch pan. Allow to rise until doubled

Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

Shepherd’s Pie

1-½ lbs. ground chuck

1 onion – chopped fine

¼ c. beef broth

1 small pkg. frozen mixed veggies – thawed

2 c. beef gravy

4 cups mashed potatoes

2 tbsp. butter

Brown meat and onion on the stovetop until well done.  Drain the fat and return to skillet, add the beef broth and season with salt and pepper, as needed.  Layer meat in a 9×13 baking pan and add vegetables on top of the ground chuck and onions.  Prepare 2 cups beef  gravy and pour over meat and vegetables.  Spread mashed potatoes in the pan and dot the top with butter.  Bake for one hour at three hundred degrees.

Quick Egg Salad

Ingredients:

8 eggs

1/2 cup mayonnaise

2 tablespoons prepared mustard

1 teaspoon dried dill weed (optional)

1/2 red onion, minced (optional)

salt and pepper to taste

Directions:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill,  onion and salt and pepper. Mash well with a fork or wooden spoon.

Serve on bread as a sandwich or over crisp lettuce as a salad.

Tuna Pasta Salad

1 lb. box macaroni

4-6 hard-boiled eggs – chopped

½ c. onion – chopped

4 stalks celery – chopped

2 cans tuna -  drained

1 ¼ c. salad dressing (e.g. Miracle Whip)

¼ c. Henri’s Tastee dressing

Cook macaroni and drain.  Rinse under cold water until cool. Combine all ingredients in a large bowl and mix thoroughly to combine.  Refrigerate and chill for at least 2 hours, before serving.