myTalk 107.1's "Weekly Dish" Gal's Easter Leftover Ideas

9:48 AM, Apr 6, 2010   |    comments
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GOLDEN VALLEY, Minn.-- myTalk 107.1's "Weekly Dish" hosts Stephanie Hansen and Stephanie March stopped by this morning with their favorite Easter egg leftover recipes.

For more great recipes and tips, check out the "Weekly Dish." It airs Saturdays from 1-2:00 p.m. on myTalk 107.1.

For more information about the show, click here.

Meatloaf with Hard Boiled Egg

1 1/2 pound ground beef
1/2 pound ground pork
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
4 slices soft bread, small pieces
1/2 cup milk

2 eggs, hard boiled, peeled and sliced

1/2 cup catsup
2 tablespoons brown sugar

Mix together meat ingredients. Form 1/2 of mixture into a loaf pan. Lay the peeled egg end to end in the mixture. put the rest of the mixture over the meat and seal all together. option is to lay some bacon strips on the meat loaf and then

Mix together 1/2 cup catsup and 2 Tbsp brown sugar and spread on top of meat loaves. Bake at 350 for 1 hour.

Salade Niçoise
From Julia's Kitchen Wisdom by Julia Child

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley 

Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve. 

Curry Deviled Eggs

6 hard-boiled eggs 
3 1/2 tablespoons mayonnaise 
3 tablespoons minced green onion 
1 tablespoon minced seeded jalapeño chile 
1 1/2 teaspoons minced mango chutney 
1/2 teaspoon (scant) garam masala 
Finely chopped radishes 

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.

Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)


4 cups of all purpose flour
4 large eggs 
1 teaspoon of Kosher salt 
3 tablespoons of olive oil 
½ cup water 
Butter and olive oil to prepare the pan 

Mix the flour and salt together. Form into a mound and then make a well in the center.

Break the eggs into the well and beat them slightly. Add the olive oil and 3 tablespoons of water. Using a fork, begin to gradually mix the ingredients until you can handle the rest with your hands. 

At this point, knead the dough until well mixed and smooth. Roll the dough out, making it somewhat thin. 

2 cups of Genoa salami 
2 cups of provolone cheese 
12 hard boiled eggs, cut into slices 
8 cups of marinara sauce 
3 pounds of penne pasta 
12 meatballs 
3 pounds of sweet italian sausage 
? cups of finely grated pecorino romano cheese
4 large eggs, beaten 

Cook pasta until it is half done- it will cook the rest of the way in the oven.  Cook sausage.  (MAKE SURE ALL FILLING INGREDIENTS ARE AT ROOM TEMPERATURE.)


Gently lay the dough in the bowl and let the excess lay outside the will fold this over later. 

Begin the filling layers by putting a layer of pasta on the bottom. Then add a layer of cheese, meatballs, sausage, salami, eggs and pecorino. Then add sauce. Repeat this until you get to the top of the pan. Be sure to finish the layer with pasta. 

When the layers are done, fold the excess pasta over to for a lid. cut off any other excess- make the top as smooth as possible. 

Pre- heat oven to 350 degrees.

Cook for about 30 minutes or until it temps at 120 degrees.

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