We have a bunny under our bed. Her name is Ella. She belongs to our grandchildren, but their father said no animals – especially rabbits – in the house, so here she is. You may not know this, but bunnies make good pets. They don’t scratch furniture as cats do, or shed hairs as dog do. They are silent; they neither bark at callers nor bite them on their legs.
Bunnies are easy to maintain. One bag of food will last a long time, and a carrot every couple of days plus a few lettuce leaves daily keeps them healthy and, I suppose, happy. They are easily trained for their personal needs. You can put papers over a three-square-mile area, but the bunny will decide where he wants to take care of these needs and will go there each time.
Bunnies are fun to watch as they do their little fast runs, quick stops, jumps, etc. You may think bunnies spend all day eating the cabbages in Mr. McGregor’s garden, but not so. Ella sleeps under our bed (her “burrow”), coming out in mid or late afternoon for her eating and jumping. She is still up when we go to bed.
All this has nothing to do with Sunday Dinner, but I thought you would like to hear about Ella.
What does have something to do with Sunday Dinner is “The Ham.”
It happens every year about this time.
The refrigerator is almost bursting with the little plastic containers only partly filled with food in amounts too little to really make another meal, but too much to throw out. Of course, we should be thankful that we have the food and not lament over such a situation.
One thing I can help you with is the ham. You know what I mean: The smooth, large slices are gone, leaving only bits and pieces and a bone that will go into bean soup.
In “The Joy of Cooking,” I found this recipe for leftover ham. I have used the recipe only once, and that was New Year’s Day, making it do double duty: (1) as a way to use the ham and (2) as an alternate for our diners who didn’t want the jowl.
The recipe says, “This dish is capable of wide interpretation and its proportions may be varied.” When I made it using the leftover Christmas ham, I used too many noodles. I also added chopped onion. When I make it again (after Easter or next Christmas), I think I shall add sour cream. Instead of the egg-milk mixture, I think you could use a can of cream of mushroom soup diluted with cup milk.
However you make it, ham and noodles will be a good way to use your leftover ham for enjoying at … Sunday Dinner.
Ham and Noodle Bake
2 or 3 cups boiled and drained noodles
1 to 2 cups cooked ham, diced
½ cup (or more) shredded cheddar cheese
½ cup each diced celery, green pepper, and onion
1½ cups milk
1 or 2 eggs, well beaten
¼ teaspoon paprika
¼ teaspoon salt
Bread or cracker crumbs
Preheat oven to 350 degrees. Grease a baking dish.
In the baking dish, spread the noodles and top with the cooked ham. Sprinkle on this the celery, green pepper, and onion. Sprinkle with the cheese.
Combine the milk, eggs, paprika, and salt and pour over the ham, etc. Cover with the bread or cracker crumbs.
Bake about 45 minutes. Serves 6.