If
you don’t have a green thumb, fresh chives are available fresh in most markets
year round. Choose fresh, uniform sized, evenly green leaves with no signs of
wilting, yellowing, or drying.
Chives
are also available frozen and freeze dried for instant convenience. If you have
an abundance of chives, you can try drying
your own at home.
To
freeze dry chives, place chopped chives on a cookie sheet and place them
uncovered in the freezer. When the moisture has evaporated and they are dry and
brittle, transfer to a glass jar and seal tightly. Store in a dark cool place
for up to 6 months.
Store
fresh chives in the refrigerator in a plastic bag for up to a week. Don’t wash
until ready to use them, as too much moisture will promote decay.
By Christine Lamb
You
save the day with my Easy Ham Casserole. Comfort food at its best, it cannot
get any easier to throw together even on a busy weeknight.
Easy
Ham Casserole
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
2
(4.8oz.) box sour cream and chives potatoes
3
cups boiling water
2
tablespoons butter
2/3
cup milk
1
pound fully cooked ham, chopped
1
small white onion, diced
Directions:
Preheat
oven to 450 degrees. Spray 13x9 baking dish with cooking spray.
In
a large bowl, mix water, butter and milk. Stir in both pouches potatoes and
both pouches sauce mix. Stir in ham and onions. Pour potato mixture into baking
dish.
Bake
for 20 minutes, until potatoes are tender. Let stand 5 minutes before serving.
Sauce will thicken as it stands. Enjoy!
Note:
Here is a great way to use leftover ham.
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