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.
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
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.