Leftover, mom recipes needed

Attention all spring holiday cooks!
I’d like to know what you re-cook with the Easter Sunday leftovers. Do you have recipes for using up the surplus?
I’m thinking about ham scraps and bones, hard-cooked eggs and wilted asparagus, but maybe you have additions to the list.
Please send in any Easter leftover recipes by April 1. Yes, I know that is before you put the Easter dinner in the oven, but we prepare the feature pages early.
I’ll also be in the market for recipes that you cook for your moms on Mothers Day weekend.
Send the food tips to: Lynda Zimmer at The News-Gazette, P.O. Box 677, Champaign, IL 61824; or e-mail to zimmer@news-gazette.com.

Lynda Zimmer

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Christine des Garennes wrote on March 25, 2010 at 2:03 pm

Why do people eat ham at Easter? Are there any other food traditions?

John Beck wrote on March 25, 2010 at 3:03 pm
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Lamb's the other big tradition, though it's no fave of mine. Here's a citation about traditional Easter foods: According to the Encyclopedia of Religion, Mircea Eliade editor in chief [MacMillan:New York] 1987, volume 5 (p. 558):
"Among Easter foods the most significant is the Easter lamb, which is in many places the main dish of the Easter Sunday meal. Corresponding to the Passover lamb and to Christ, the Lamb of God, this dish has become a central symbol of Easter. Also popular among European and Americans on Easter is ham, because the pig was considered a symbol of luck in pre-Christian Europe."