THROWBACK RECIPE- Easter Edition
Wondering what you can do with your leftover Easter Ham? Have no fear, todays throwback recipe is for you!
According to the internet, this recipe was introduced in 1942, and was a surefire way to use up all that leftover ham and boiled eggs from your Easter feast! (AND it was economical too!)
Aunt Jenny was the Spry Vegetable Oil spokesperson/mascot, and through aggressive marketing, radio, TV and print, made Spry a healthy competitor for Crisco!
Creamed Ham and Eggs
This recipe involved making a deep fried spaghetti noodle nest and filling it with a creamy ham and egg mixture. And like all good throwback recipes, it involves a healthy dose of shortening. And according to the print add, you will hear them praise you for this dish!
THE RECIPE: Noodle Baskets
- 6oz spaghetti noodles, placed in boiling water for 1 minute.
- drain noodles in colander and rinse with cold water. Make sure noodles are rinsed and then dried thoroughly
- make a basket shape out of the noodles by placing noodles on sides and bottom of wire basket or wire colander, then place a wire strainer on top to hold noodles in place.
- deep fry your baskets until golden brown on the bottom, then flip to get the tops.
- Fill with creamed ham and egg mixture.
THE RECIPE: Creamed Ham and Eggs
- 2 TBSP vegetable shortening
- 2 TBSP Flour
- 1 cup Milk
- 3 hard boiled eggs, sliced
- 1 1/2 cups cooked ham, cut into pieces
- 1/2 tsp salt
- dash of pepper
melt shortening in saucepan. Add flour, salt and pepper. Stir to combine. Gradually add milk, stirring constantly, and continue to cook and stir until thickened.
Gently fold in ham and eggs. Serve creamed ham and eggs in the fried noodle baskets.
