Easter Leftovers? Wilted Spinach-Ham Toss

Here is a recipe that uses two common Easter dinner leftovers, ham and hard cooked eggs. It is from a classic 1979 Better Homes and Gardens book, Pork, Sausage & Ham Cookbook.

Wilted Spinach-Ham Toss
1/2 pound fresh spinach
Whole black pepper
1 or 2 slices bacon
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1/2 teaspoons sugar
1/4 teaspoon salt
1-1/2 cups fully cooked ham cut into thin strips
1 cup sliced mushrooms
1/4 cup sliced green onion
2 hard-cooked eggs, chopped

Wash spinach and pat dry on paper toweling. Tear spinach into bite-size pieces (total about 6 cups) and place in a mixing bowl. Grind a generous amount of pepper over the spinach. Set aside.
Cut uncooked bacon into small pieces. In large skillet cook bacon till crisp. Stir in vinegar, lemon juice, sugar, and salt. Gradually add ham, mushrooms, and green onion to the skillet mixture; stir constantly. Remove from heat; add spinach. Using two spoons or forks, toss the spinach mixture to coat evenly with ham mixture. Turn spinach mixture into serving dish. Sprinkle with chopped, hard-cooked eggs, serve immediately. Makes 4 servings.

Burger Layer "Cake"

This "cake" really seems to be two big Salisbury type steaks sandwiched together, and little different way to use hamburger.

It is from a Jan. 1976 Lea & Perrins Worcestershire Sauce newspaper ad. The text warns against accepting any imitation sauce. Good cooks "know imitations just can't stand up to its unique, original flavor."

Burger Layer "Cake"

2 eggs, lightly beaten

2 tablespoons catsup

3/4 cup dry bread crumbs

6 teaspoons Lea & Perrins Worcestershire Sauce, divided

2 pounds ground lean beef

2 tablespoons oil

1-1/2 cups sliced onions

1 cup diced green pepper

1 can (4 oz.) sliced mushrooms, drained

1 tomato, diced

Combine first 3 ingredients, 1 1/2 teaspoon salt and 5 teaspoons Lea & Perrins. Add meat; mix lightly. Divide mixture in half. Shape each half into 8-inch circle. Place on lightly greased jelly-roll pan. Bake in preheated 450 degree oven 10 minutes. Heat oil in a skillet. Add onion, green pepper and mushrooms; saute 5 minutes. Add tomato, 1 teaspoon Lea & Perrins and 1/2 teaspoon salt; cook 2 minutes longer. Sandwich half of the vegetables between meat rounds. Top with remaining vegetables. Serve in wedges. Serves 6.

Garden Vegeables and Patty Medley

This is a frugal recipe that is good for the summer because it is cooked on the top of the stove and uses some of the veggies you might have growing in the garden.

Garden Vegetables and Patty Medley

2 tablespoons olive oil

1 pound lean ground beef, formed into 4 patties

1 clove garlic, minced

1 medium-size zucchini, quartered lengthwise and sliced

1 large green bell pepper, chopped

1 medium-size onion, chopped

6 or 7 fresh mushrooms, sliced

1/2 teaspoon whole marjoram

1/2 teaspoon dill weed

1/4 teaspoon celery seed

3 medium-size tomatoes, chopped

salt

pepper

3 tablespoons grated Parmesan cheese

In a large skillet over medium-high heat, heat 1 tablespoon oil and add patties. Brown well on both sides before turning heat to medium to cook almost to desired doneness. Remove patties set aside and keep warm. Heat remaining oil in skillet and add garlic, zucchini, green pepper, onion and mushrooms. Sprinkle with marjoram, dill weed and celery seed: saute for 5 minutes. Add tomatoes and salt and pepper to taste; continue to saute for 3 minutes, or until vegetables are tender crisp. Place meat patties on top of vegetables, cover and continue to cook for about 1 minutes or until meat is heated through. Remove patties to serving platter sprinkle with 1 tablespoon Parmesan cheese. Top with vegetables and sprinkle with remaining cheese. Makes 4 servings.

From Ground Beef Favorites by Babara Swift Brauer, 1981 Owlswood Publications