Egg-actly What To Do With Leftover Easter Ham!

A Peek in the Pantry
Come hungry. Digest good information and good food.

Have you made it to any FREE Country Cupboard Peek in the Pantry cooking classes? We’ve had some fun evenings talking about food and eating together. Our upcoming class – Pies & Pie Crust is so popular it’s already full. Don’t worry though! If you wanted to come, we’re going to offer another Pie class again soon. Watch your email for details. (Please note if you did sign up for the current Pie & Pie Crust class, we changed the date to THURSDAY, APRIL 16th).
What’s so popular and great about Essential Oils these days? We’re offering a basic class (Essential Oils 101) on Thursday evening, April 30th at 7 pm. This will be a 2 hour class. The same class will be offered Friday morning at 8:30 AM. An intermediate class (Medicine Makeover) will be also offered on Friday if there is interest. Please specify which class and what time works well for you. These are FREE CLASSES and are open to anyone. 
Stop in, email or call to sign up.
*Pies & Pie Crust
Making homemade pie (two kinds) with flaky, homemade crust. This will be a hands-on workshop where you get to try it for yourself.
Thursday, April 16th, 7-8 pm – FULL
*Essential Oils 101 (basic)
Learn what they are, what they do, and how to use them.
Thursday, April 30th at 7-9 pm and Friday, May 1st at 8:30-10:30 am.
*Medicine Makeover  (intermediate)
For those who already use oils – Using oils everyday and for long term health.
Friday, May 1st – if there is enough interest.

 

CHECK OUT OUR GREAT MEAT & CHEESE SALE SPECIALS 
Baby Swiss – originally – $7.49 – now $6.49

Cajun Ham – originally – $6.39 – now $4.79

Also on SALE this week:
Shredded Mozzarella, Cheddar or Pizza Cheese – Buy one, get one 50%. While supplies last.
Trail BolognaBuy one, get one FREE. This bologna is similar hard salami and summer sausage. Free samples in the deli.
Save 25% off Easter Candy!

Broiled Ham & Cheese Deviled Eggs Final 1

 

Ham & Cheese Melt Deviled Eggs

Do you have leftover Easter ham & hard boiled eggs? Here’s a great twist on traditional eggs.

Yield: 8 pieces

4 hard boiled eggs
1 1/2 tablespoons finely minced onion
1 1/2 tablespoons finely minced celery
1/4 cup cubed ham
2 tablespoons finely minced dill pickles
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
salt & pepper, to taste
1/8 teaspoon dill
3 tablespoons grated cheddar cheese

Peel eggs and slice in two. Remove yellow yolk and place into a bowl with onion, celery, ham, pickles, mayo, sour cream, salt, pepper and dill. Stir until combined. Fill egg cavities with filling and top with grated cheese. Place eggs under hot broiler until cheese is melted. Serve.

Interested in more deviled egg recipes, click here.

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