Happy post-Easter week! Got a lot of leftover ham? Hard-boiled eggs? Well, you're in luck. The Garden Club Cookbook Casseroles Including Breads (The Montgomery Federation of Garden Clubs, 1969) has some ham-and-egg casseroles just for you.
If you're trying to fill some post-holiday free time, turn your casserole into a craft project.
Start your Scalloped Eggs with Ham casserole by making deviled eggs, and then make a nice homemade cheese sauce to smother them. Glop it on in alternating layers with crisp bread crumbs and leftover ham.
Or, if you're feeling lazy, there's always the easy version.
Just chop up the leftover eggs and chuck them into a cream sauce with your bread crumbs and ham. No deviling or cheese grating and melting required!
And if you don't make ham, don't sweat it. You can still turn those leftover eggs into something mid-century appropriate.
Yes, mix all those eggs with milk, mushroom soup, American cheese, MSG, mushrooms, water chestnuts, and peppers and call it Chow Mein. Bonus '60s casserole points for serving it over crispy canned noodles!
Happy Leftover Egg Week, everyone!
You forgot to point out that the first recipe was entered in the 3rd National Egg Cooking Contest of 1965 (and that it probably didn't win anything since prizes were not mentioned). Apparently southern womanhood in the 60's involved a lot of craft project recipes.
ReplyDeleteI was really hoping I could find a scanned Workbasket magazine from 1965 to see if they had any seasonal craft projects to add to the time wasting properties of that recipe. I did not. However I did find a scanned Workbasket from February 1964 (no seasonal craft ideas to give to children), but they did include some very practical egg recipes. https://www.antiquepatternlibrary.org/html/warm/J-WB305-042.htm
The women who read this magazine obviously prefer to put their craft project energy into things you don't eat.
The Workbasket readers still agree that cheese and eggs are a winning combination! And of course everything was creamed back then...
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