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Easter Monday leftovers and how to use them

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Now that Easter's behind us (and hope it was a good one for everybody!), you're likely facing the same dilemma that many who have cooked a good meal for yesterday are now dealing with: what to do with the leftovers! I believe that leftovers are good up to a point, but there comes a time when it's time to prepare something new with them. I'll be passing along recipes this week that will make use of the leftovers.

Let's begin with the Easter ham you may have leftover. I'm sharing a recipe that uses ham, in addition to chicken, to create "Creamed Chicken and Ham". This is one of those recipes that can be made in either conventionally or the microwave. This is really tasty served over toast, English muffins, rice or even noodles.

This recipe begins with onions sauteed in butter. Flour goes in, along with mustard, salt and cayenne pepper. Evaporated milk and water are added and all of this is cooked to make a sauce. You then add mushrooms (if you like them), along with cooked chicken, ham and sliced olives (again, if you like those!) It's now ready to go over whatever you choose.

You'll see in the conventional directions that it calls for more water than in the microwave directions. This is a correct measurement. There are times when a microwave recipe will call for a different amount of a liquid compared to a conventional recipe because of the way the cooking is done. Microwave ovens often use less liquid because the dish is covered, which keeps the liquid from evaporating as it would conventionally.

Last year, I shared a recipe that also uses ham, along with hard-cooked eggs, called "Ham and Egg Casserole", which while help you use the Easter eggs. To get the recipe, follow this link:

Let's start getting rid of the holiday leftovers, beginning with this recipe:


  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1-2/3 cups evaporated milk
  • 1/2 cup water (for conventional directions, use 1 cup)
  • 1 (4 oz.) can sliced mushrooms, drained (optional)
  • 1 cup cubed cooked chicken
  • 1-1/2 cups cubed cooked ham
  • 1/4 cup sliced olives (optional)

Microwave: Place butter and onion in a 2 qt. bowl and cover tightly. Cook on HIGH power for 1 to 2 minutes. Stir in flour, mustard, salt and cayenne pepper. Gradually add milk and water. Blend until smooth. Cook on HIGH for 2 minutes, stirring after 1 minute. Stir in remaining ingredients. Cook on MEDIUM power for 4 minutes, stirring after 2 minutes. Serve over toast, toasted English muffins, rice or noodles. Yield: 6 servings.

Conventional: Melt butter in a large saucepan. Add onion and saute until tender. Add the flour, mustard, salt and cayenne pepper. Gradually add milk and water. Blend until smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Add remaining ingredients and cook over low heat for 10 minutes, stirring constantly. Serve over toast, toasted English muffins, rice or noodles.