Do you have leftover ham from Easter dinner? If you were invited to a family member or friends home you probably weren’t given ham slices to take home. If that’s the case, stop by the deli and get what you need if you plan to make one of today’s recipes. If you entertained, don’t throw the ham bone away. Make a delicious split pea or bean soup. And if you don’t want to make soup, wrap it in foil, put it in the freezer and give it to a family member or friend to make soup. If that doesn’t work, call me and I’ll come get it! Leftover ham can be used in so many ways to make delicious meals. I have a few recipes that you might like. Choose one, or more that sounds like it’s something you would like.
CHEESY HAM CASSEROLE 1-8 oz. jar processed cheese spread, melted 3/4 c. milk 1-24 oz. package frozen hash brown potatoes, thawed and drained 1-16 oz. package frozen mixed veggies, thawed and drained 2 c. diced ham (cut in 1/2 inch pieces) 1 small onion, diced (about 1/3 c.) 1/8 t. pepper 1 c. shredded cheddar cheese (medium or sharp) 1-3-1/2 oz. can French fried onion rings
In a small saucepan or in the microwave, melt cheese spread on low heat. In a large bowl, combine melted cheese and milk. Add next five ingredients; mix well. Turn mixture into a 9x13-inch backing pan; cover. Bake at 350 degrees for 45 minutes; stirring occasionally. Uncover; sprinkle cheese and onion rings over top. Bake an additional 5-7 minutes or until cheese melts and rings are golden. Makes six servings. Note: You can melt cheese in microwave on low heat for 20-30 seconds or until melted. Watch so it doesn’t bubble.
HAM AND NOODLE STROGANOFF 1/4 c. diced onion 2 T. butter or margarine 2 c. julienned ham 2 t. flour 1 c. sour cream 2-4 oz. cans mushrooms, drained
Cooked noodles Chopped fresh parsley, optional In a skillet over medium heat, saute onions in butter until tender. Stir in ham; cook until heated through. Sprinkle with flour and stir for one minute. Reduce heat to low; gradually stir in sour cream. Add mushrooms. Cook and stir until thickened, about 2-3 minutes. Do not boil. Serve over hot noodles. Garnish with parsley if you like. Makes six servings. This recipe would be great to serve for a luncheon
HAM AND SWISS CRESCENT BREAD 2 1/4 c. ham diced 1 c. frozen broccoli florets, thawed and drained 1 c. shredded Swiss cheese 1-4 oz. jar mushrooms, drained 1/2 c. mayo or salad dressing 1 T. honey mustard 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 egg white, beaten 2 T. slivered almonds
Spray cookie sheet with cooking spray. In a large bowl, stir together ham and next five ingredients; set aside. Unroll both cans of dough into two large rectangles. Place dough, with long sides together on cookie sheet to make a 15x12-inch rectangle. Press edges and perforations to seal. Spoon and spread ham mixture lengthwise in six inch wide strip down center of dough. With scissors or sharp knife, make cuts 1-1/2 inch apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under, press to seal. Brush dough with egg white. Sprinkle with almonds. Bake at 375 degrees for 28-33 minutes or until deep golden brown. Cool five minutes. Cut into crosswise slices. Makes eight servings.
BUSY DAY HAM BAKE 1 can cheddar cheese soup, undiluted 1-10 oz. package frozen, chopped broccoli, thawed 1 c. each, cooked rice and cubed ham 1/4 c. each sour cream and mayo 1/4 c. dry bread crumbs 1 T. butter or margarine, melted
In a large bowl, combine first six ingredients. Turn into a greased 1-1/2 quart baking dish. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30-35 or until heated through. Makes four servings.
Thought for the Day: Our Lord has written the promise of resurrection, not in books alone but in every lead in springtime.