Column from April 8, 2010

Using those Easter dinner leftovers

We had a great time with the grandsons last weekend. We hid eggs and they spent some time trying to find them.

It was really fun!

Most of our Easter was celebrated Saturday because that’s when the kids were here. I like to fix a ham dinner and there are always leftovers, so I’ll be sharing a good recipe for using extra ham at the end of this column.

When I was a little girl, my parents always hid Easter baskets for us to find. It was always an easy spot, though.

I remember the first year they thought we were too old for such things. I got up that morning and hunted through the entire house and, well, no basket. I was heartbroken.

Finding out there was no Easter bunny was worse than no Santa. It was traumatic!

The origin of the Easter bunny goes back to the pre-Christian, Anglo-Saxon days. There was a holiday with a pagan celebration that worshipped the goddess Eastre. She was the goddess of springtime and her earthly symbol was the rabbit.

When the Anglo-Saxons were converted to Christianity, the pagan holiday, which occurred around the same time as Jesus’ resurrection, was combined with the Christian celebration and given the name Easter.

Coloring eggs goes back even earlier. Ancient Romans and Greeks used eggs in festivals celebrating resurrected gods. Plus, the egg featured prominently in the Jewish rituals of Passover as an essential symbol of springtime and rebirth.

I like the comparison of eggs to spring. It’s a great time of year. The trees are budding and the flowers are starting to grow.

It’s really a sign winter is over and done with!

Everyone seems to have their own opinion on what constitutes the first sign of spring. Growing up, it was when the robins came back from their winter migration.

However, since we have robins that winter here, that doesn’t work anymore. That’s OK. I prefer watching for the flowers, so I’ll use that.

Hay and straw

1 package (16 ounces) linguine

2 cups julienned fully cooked ham

1 tablespoon butter

3 cups frozen peas

1-1/2 cups shredded Parmesan cheese

1/3 cup heavy whipped cream

Cook linguine according to package directions.

Meanwhile, in a large skillet, sauté ham in butter for three minutes. Add peas; heat through.

Drain linguine; toss with ham mixture, Parmesan cheese and cream.

Serve immediately.

Makes eight servings.