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November 2007 Food Focus
There’s no plate like …
Ham for the Holidays!
You’ll be singing “ham for the holidays,” too, once you check out this month’s selection of reader-submitted recipes. Rose Turpin’s “Ham-Roni Salad,” pictured, is one way to serve ham this holiday season as a side dish, or a way to make good use of leftover ham.
Ham and dish prepared by Emily Schilling/Photo by Richard G. Biever
Ham it up this holiday season with recipes that make innovative use of leftovers from the main holiday meal
Ham-Roni Salad
1 cup diced ham
2 cups cooked elbow macaroni
3⁄4 cup chopped celery
1 cup grated carrots
1⁄4 cup chopped green pepper
1⁄4 cup chopped onion
3 T. mayonnaise
11⁄2 t. barbecue sauce, optional
2 T. ketchup
1 t. prepared mustard
1 t. salt
1 t. pepper
Combine ham, cooked macaroni, celery, carrots, green pepper and onion. Combine mayonnaise, barbecue sauce, ketchup and mustard. Mix thoroughly and add to other mixture. Season with salt and pepper.
Rose Turpin, Bloomington, Ind.
Ham It Up Dip
1 carton (16 oz.) cottage cheese
2 cans (6 oz.) deviled ham
1 pkg. (1 oz.) dry onion soup mix
1⁄2 cup sour cream
2 T. lemon juice
Blend cottage cheese. Add ham, soup mix, sour cream and lemon juice. Mix well. Chill. Serve with variety of crackers.
Pat Zobrist, Knox, Ind.
Gooey Buns
1 cup American cheese
2 cups cooked ham
1⁄2 cup chopped celery
1⁄2 cup dill pickles
1 cup mayonnaise
1 T. yellow mustard
1 t. sugar
Grind each ingredient coarsely. Mix all together well. Fill wiener or hamburger buns. Refrigerate leftovers.
Kathy Gibson, Otisco, Ind.
Ham Loaf
2 lbs. ground smoked ham
1 lb. pork sausage
2 eggs
1 cup milk
1 cup graham cracker crumbs
Mix together and form a loaf. Bake in loaf pan 1 hour at 350 F. Drain any liquid off ham loaf. Make a cut on top. Pour sauce over loaf and bake for another 30 minutes.
Sauce
1 can tomato sauce
1⁄2 cup water
1 cup brown sugar
2 t. mustard
Bring to boil in sauce pan just before pouring most of it over loaf. Baste with sauce three times during those last 30 minutes of baking.
Charlene Whitenack, Ridgeville, Ind.
Ham Patties
13⁄4 cups ground cooked ham
8 T. fine bread crumbs, divided
1 egg
1⁄4 cup milk
3 T. (or less) relish
11⁄2 t. dry mustard
3 T. butter or margarine
Mix together well: ham, 6 T. crumbs, egg, milk, relish and mustard. Shape into four patties. Coat with remaining 2 T. bread crumbs. Fry patties in a skillet in butter or margarine until lightly browned, turning once.
Ruth Evelyn Schoeff, Huntington, Ind.
Written By: eceditor
Date Posted: 10/29/2007
Number of Views: 455
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