Creamed Eggs

I found a good recipe for using up the leftover Easter ham and hard-boiled eggs.  I'm pretty sure Mom got it from a package of Pepperidge Farm Patty Shells.

1 package Pepperidge Farm Patty Shells
1 cup cooked ham, cut in julienne strips
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup sliced green onion
2 tablespoons flour
2 cups milk
4 hard cooked eggs, sliced
1 1/2 cups cooked asparagus, cut into 1 inch pieces

Prepare Patty Shells according to package directions.  Meanwhile, brown ham in butter in saucepan.  Add green pepper and onion and cook several minutes, stirring frequently until vegetables are tender.  Add flour and cook, stirring until bubbling and smooth.  Remove from heat and stir in milk.  Add eggs and asparagus and reheat.  Spoon into hot Patty Shells.  Makes six servings.

When I made this I added the milk very slowly over medium heat, stirring constantly with a wire whisk until the sauce thickened.

Potato Supper Omelet

"This is a good recipe."  Those are the words written in pencil by Mom on the index card with this newspaper food section clipping.  It is also a terrific fast meal because the ingredients are usually on hand.

6 slices bacon
2 cups cubed cooked potatoes
1 small onion, minced
1/2 green pepper, minced
4 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded Cheddar cheese

Cook bacon until crisp and remove from skillet.  Add potatoes, onion and green pepper to bacon drippings and cook until potatoes are lightly browned, stirring now and then.  Mix eggs, milk, salt and pepper.  Pat potato mixture evenly over bottom of skillet.  Pour egg mixture over potatoes.  Cover and cook over low heat until eggs are set, about 10 minutes.  Top with cheese and crumbled bacon.  Cover and cook 2 or 3 minutes or until cheese begins to melt.  Cut in wedges to serve.  Makes 4 servings.

Note from Ruth:  The fat from 6 slices of bacon is too much.  I pour about half of the fat off before adding the vegetables and potatoes.