ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: chipped ham

Misc.
In this part of the country, I think it is called shaved ham and is sold in the deli.
MsgID: 0075666
Shared by: Jackie/MA
In reply to: re: More on Chipped Ham
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Islands' China Coast Salad Dressing
  • Not Rain Forest Cafe. ISLANDS' CHINA COAST SALAD DRESSING 1/2 cup mayonnaise 5 tbsp rice vinegar 2 tbsp sugar 2 tbsp sesame oil 1 tbsp soy sauce 1/4 tsp garlic powder Combine all ingredients in a medium bowl...
  • Fruity Dip (Jell-O gelatin recipe)
  • FRUITY DIP "Kids love to dip food. They will have lots of fun dipping cookies, fruit or even fingers into this delicious treat." 1 (8 ounce) package Cream Cheese, softened 1 (4-serving size) package JELL-O Brand Gel...
  • Meat Sauce (cream sauce using condensed soup, 1960's)
  • MEAT SAUCE 1/2 lb. ground beef 1/4 chopped onion 2 tbsp. fat (oil or shortening) 1 (10 3/4 oz.) can condensed cream of mushroom soup 1/2 tsp. Kitchen Bouquet 1 cup milk Speck of ground nutmeg Salt and pepper to taste ...
  • Hot Crab, Red Pepper and Onion Dip
  • HOT CRAB, RED PEPPER AND ONION DIP 1 1/2 (8 ounce) packages KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided 1 (4 ounce) package PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, soft ...
  • Gratin of Red Peppers (blender or food processor)
  • GRATIN OF RED PEPPERS 8 red bell peppers, roasted, peeled, and cut into strips 1/2 cup heavy cream salt and pepper (to taste) 2 tbsp freshly grated parmesan or pecorino cheese Preheat oven to 450 degrees F (or broile...
ADVERTISEMENT
  • Homemade Pumpkin Puree
  • HOMEMADE PUMPKIN PUREE To make pumpkin puree for use in recipes, you first must cook the pumpkin meat. This can be done with a standard oven or a microwave oven. A 4 1/2 -pound pumpkin yields about 4 cups of puree. ...
  • Grilled Sirloin and Potato Salad Dinner
  • GRILLED SIRLOIN AND POTATO SALAD DINNER 1 1/4 lbs. red potatoes, cut into 2 inch chunks 2 tsp. olive oil 4 skewers 2 plum tomatoes, seeded and diced 3 1/2 Tbsp. oil cured black olives, pitted and coarsely chopped ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: chipped ham
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!