If your family is like mine, chances are you'll have plenty of ham and hard boiled eggs around the house after Easter. Don't let them go to waste! Here are a few recipes that will help clean out that fridge.

Stuffed Ham Rolls
Cathy Elgin
Gooseberry Patch "In The Kitchen With Family and Friends"

1/4c. onion, chopped
1/4c. celery, finely chopped
1/4c. butter
2 T. parsley
1/2t. poultry seasoning
1/2t. pepper
1-1/2c. soda crackers, crushed
1 egg, beaten
1/2c. water
1-1/2c. turkey or chicken, cooked and diced
3c. Cheddar cheese, diced
20 slices of ham

Mix all ingredients, except ham slices, in a large bowl. Place 2 tablespoons of filling into center of each slice of ham; then roll. Place seam down on cookie sheet and cover with foil. Bake at 350 degrees for 20 minutes.

This next recipe comes from my wife's kitchen. It makes a really filling meal and is a great way to use up all of those Easter eggs!

Creamed Eggs on Toast

6 hard boiled eggs
8T. butter
6T. flour
3c. milk

Melt butter in saucepan. Blend in flour, stirring fast until mixture is smooth. Remove from heat. Stir in 3c. milk. Bring to boil, stirring constantly. Simmer one minute. Add salt to taste. Chop hard boiled eggs, add to sauce. Serve over biscuits or toast. For more flavor, add ham or mushrooms.

These recipes and more can be found at The Granary! The Granary has a great selection of country cookbooks at both of our great locations!