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Cooking Corner

April 2, 2010
Bernice Volkens

With Easter approaching I hope for a warm, wonderful spring will soon be with us. Spring, like the Easter season should be filled with hope and expectancy. A time that promises better things ahead for the entire growing world and for those of us who grow along with it. It is the time to rejoice in the Easter spirit. The purpose of life is to live to the fullest. I think my pleasures and interests are very simple but I've reached out for new experiences. We can always learn something. When we stop learning, we stop living in a meaningful way. All of us can enrich our lives just by trying something once, then the next time it will be easier. I've had friends who wouldn't leave a message on my answering machine, but once they did it they found I called them back and they actually liked it. There was once a time when I thought I would never learn the ins and outs of a computer. Now I'm quite adept at doing all the things a computer should and can do. I love my cell phone but when the grandkids showed me how to text, I had to say I wasn't ready for that yet. Maybe some day. When a person stops learning because they are afraid of failure, they should know no one is a complete failure. We should not just find life worth living, but we must make life worth living.

I'll never be an expert at decorating eggs, but every Easter I try. Through the years people have developed new ways to decorate the egg. Easter eggs have been etched and scratched, even covered in weeds and seeds, they have been blown out, stuffed and trimmed to the hilt with jewels and ribbons. They have been decorated with stripes, plaids and checks. Eggs have been turned into cute farm animals and funny faces. They have been hidden, put in baskets, rolled on lawns, thrown in spring games and mistakenly stepped on in hunts. Some have even survived to be eaten.

This recipe can be used as main dish and a good way to use up those hard-boiled eggs.


8 hard-boiled eggs

4 slices of cooked ham,

cut into strips

1 cup grated Swiss


1 Tablespoon butter,

melted salt and pepper to


3 cups thin white sauce

For white sauce

1 pint of milk

3 Tablespoons butter

1/2 teaspoon salt

4 Tablespoons flour


1. Scald 1 pint of milk

2. Melt 3 Tablespoons of

butter in sauce pan.

3. Add salt and flour to

saucepan and let cook

one minute, stirring con


4. Slowly add the milk,

stirring gently until it


5. Let it boil 3 minutes.

Use this mixture as your

white sauce.

6. Mix the hard boiled

eggs with the white


7. Add the ham and

seasoning and mix well.

8. Place in a baking dish

or casserole

9. Sprinkle on top the

grated cheese

10. Pour the melted

butter on top.

11. Bake in moderate

oven for about 10

minutes until a nice

brown crust is formed.

"Wishing you a Joyous Easter"



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