Recipe: Recipes Using Leftovers (16) - 04-24-2000 Recipe Swap (updated)
Recipe Collections16 RECIPES USING LEFTOVERS
Recipe Swap - April 24, 2000
RECIPES IN THIS FILE:
Ham and Cheese Soup
Creamed Ham and Eggs
Impossible Ham Salad Pie
Ham Pasta Salad
Turkey, Corn, and Sweet Potato Soup
Turkey and Grape Salad
Turkey and Dried Cranberry Salad
Apple Cider Baked Turkey Casserole
Hot Stuffed Cheddar Turkey Potatoes
Ham Pot Pie
Rice Patties
Hot Hoppin' John Salad
Scalloped Potatoes
Manly Man Quiche
Ham and Noodle Hot Dish
French Hamwiches
HAM AND CHEESE SOUP
From: victoria--Pa
2 tbsp finely chopped celery
2 tbsp. grated carrot
1 tbsp. finely chopped onion
2 tbsp. butter
3 tbsp. cornstarch
2 cups cold milk
1 cup diced ham
2 cups grated cheddar cheese
Croutons (for serving)
Saute celery, carrot and onion in butter until tender.
Stir cornstarch into cold milk until blended; stir slowly and constantly into veggies. Heat until thickened and bubbly.
Add ham and stir. Add cheese and stir until melted.
Serve with croutons.
CREAMED HAM AND EGGS
From: victoria--Pa
2 tbsp. butter
2 tsp. minced onion
3 tbsp. flour
1 tsp. salt
Dash of ground black pepper
1/4 tsp. dry mustard
1 cup milk
3 hard-cooked eggs, sliced
1 cup cooked ham, cubed
Hot cooked rice, noodles or toast (for serving)
Melt butter in frying pan; cook onion until golden. Stir in flour, salt, pepper and dry mustard to make a thick paste; whip in milk. Cook, stirring constantly, until thickened.
Stir in eggs and ham; heat through.
Serve over rice, noodles or toast.
IMPOSSIBLE HAM SALAD PIE
From: Kelly~WA
Makes 6 servings
1/2 of a 10 oz. pkg. frozen peas
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1 cup milk
3/4 cup Bisquick baking mix
3 eggs
1/2 cup mayonnaise
1 1/2 tsp prepared mustard
Preheat oven to 400 degrees F. Lightly grease a ( 10 x 1 1/2-inch) pie plate.
Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients together until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour in pie plate.
Bake for 30 to 35 minutes or until golden brown and knife inserted halfway bewteen center and edge comes out clean. Let stand 5 minutes before cutting.
HAM PASTA SALAD
From: Kelly~WA
Makes 4 to 6 servings
1 (7 ounces) box shell macaroni, cooked and drained
2 cups cubed fully cooked ham
1 cup chopped green bell pepper
1 cup chopped tomato
1/4 cup chopped onion
FOR THE DRESSING:
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
2 tbsp milk
1/4 tsp salt
Additional Parmesan cheese (for sprinkling)
Cook macaroni according to package directions; drain.
In a large bowl, toss macaroni with ham, green pepper, tomato and onion.
In a small bowl, combine mayonnaise, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and chill.
Sprinkle with additional Parmesan before serving.
TURKEY, CORN, AND SWEET POTATO SOUP
Source: Bette, 1999
From: Kelly~WA
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno pepper, minced
1 tablespoon butter
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
Salt and pepper
2 cups frozen corn
Cilantro leaves (for garnish)
In a large saucepan saute the onion, scallion, and jalapeno in the butter until the onion is soft.
Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer for 30 minutes or until the potatoes are tender.
Add the corn and cook until the corn is heated through.
Garnish with the cilantro leaves before serving.
TURKEY AND GRAPE SALAD
From: Kelly~WA
3 cups cubed cooked turkey
3 celery stalks, chopped
2 cups halved seedless green or red grapes
1 teaspoon dried thyme
1/2 teaspoon dried sage (or to taste)
1 teaspoon garlic powder
Salt and pepper
Mayonnaise, to taste
Mix all of the ingredients together, adding as much mayonnaise as you prefer. Chill for at least 1 hour and serve.
Note: If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.
TURKEY AND DRIED CRANBERRY SALAD
From: Kelly~WA
"This salad is a great way to use leftover turkey. It is very light and can be eaten plain, in a sandwich, on apple slices, or on crackers. It makes divine sandwiches on leftover biscuits."
3 cups cubed cooked turkey
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
Salt and pepper
Dash of orange or lemon juice
Mayonnaise, to taste
Mix all of the ingredients together, adding as much mayonnaise as you prefer.
Chill for at least 1 hour and serve.
If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.
APPLE CIDER BAKED TURKEY CASSEROLE
From: Kelly~WA
4 tablespoons and 2 cups apple cider, divided use
5 tablespoons butter, divided use
1 medium red onion, chopped
1/2 cup chopped fennel
2 tart apples, peeled, cored, and sliced
3 cups chunked cooked turkey
2 cups cooked wild rice
2 tablespoons flour
2 cups apple cider
4 tablespoons heavy cream
1 teaspoon freshly ground nutmeg
1/4 teaspoon ground coriander
Salt and pepper
Preheat the oven the 350 degrees F. Grease a large casserole dish.
Place the 4 tablespoons cider and 1 tablespoon butter in a large skillet and heat over medium heat until the butter melts. Add the onion, fennel, and apple and saute for 10 minutes.
Meanwhile mix the turkey pieces and wild rice in a large bowl. Add the apple mixture and mix until well combined.
In a medium saucepan melt the 4 tablespoons butter. Add the flour, and whisking constantly, cook for 1 minute. Pour in the remaining 2 cups cider slowly, whisking constantly, until the mixture is smooth and thick.
HOT STUFFED CHEDDAR TURKEY POTATOES
From: Kelly~WA
3 large baked potatoes
1 (10 3/4 ounce) can condensed cream of broccoli soup
1/4 cup milk
2 cups grated cheddar cheese
1/2 cup small cooked broccoli florets
1/2 cup cooked diced carrots
1 cup cooked chunked turkey
1/2 teaspoon rubbed sage
Salt and pepper
Preheat the oven to 350 degrees F.
Halve the potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4-inch thick shell.
In a small saucepan combine the (undiluted) soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth.
Coarsely mash the potatoes with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper. Gently spoon the mixture into the potato shells and place in a flat casserole.
Cover the casserole and bake for 20 minutes.
Serve the remaining cheese sauce on the side.
HAM POT PIE
From: Sixkids, October 30, 1998
As in any GOOD OLD recipe measurements are what you want them to be!!!
Ham broth
Water
Ham bone
Cut up leftover ham
1 onion, cut up fine
Potatoes
Flour
Salt (optional, to taste)
Add water to ham broth and the ham bone (enough to at least cover the bone). I also "wash" the pan out in which the ham was cooked (WITH JUST WATER!!!), and add this to my kettle of water, broth and ham bone. Boil this and simmer to get the flavor from the bone. The more water the more ham pot pie ....but remember not to add too much water over the top of the ham bone because you will be diluting the broth!
Remove the bone. Add the cut up leftover ham. Bring to a boil. Add onion. Boil 10 minutes.
Cut up potatoes (5 or 6 potatoes or whatever amount you like) in thick slices and add. Stir and allow to come to a boil.
In a bowl, mix flour, salt if desired, and enough water to form a dough. Using extra flour, roll out the dough thin and cut into squares. (I usually get lazy and pinch off some dough and with floured hands, I flatted the dough between my hands until thin, not see through!) These are then dropped into the boiling ham broth. Stir once in a while. Turn the fire low and cover. Cook 15 minutes.
This will thicken as it cools. To get the white type thick broth be sure to use extra flour!! Also it turns the white color on the 2nd day after it has cooled in the refrigerator. This also tastes GREAT the next day if you are lucky to have any left!!!
Eat and Enjoy!! Let me know how this compares to yours!!! Thanks!
RICE PATTIES
From: Cow/AR - 10-31-97
2 servings
7 to 8 spears asparagus, sliced
1/4 cup chopped green onion
1 cup cooked rice
1 egg white
1/2 cup diced ham
2 tablespoons flour
1 teaspoon fresh thyme
Salt and pepper, to taste
Olive oil (for frying)
Steam onions and asparagus in a little liquid in the microwave a couple of minutes, until crisp tender.
Add rice and remaining ingredients, except oil.
Prepare hot skillet with a small amount of olive oil and drop a spoonful of the mixture into hot pan; brown and serve.
Serving Idea:
A tomato and green onion salad with oil and vinegar
HOT HOPPIN' JOHN SALAD
Adapted from source: USA Rice Council
FOR THE RICE MIXTURE:
1 cup coarsely chopped ham
1 cup chopped onion, divided use
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups cooked rice, (cooked in chicken broth), hot
1 (16 oz.) can frozen black-eyed peas, rinsed, drained
1 teaspoon hot pepper sauce
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
FOR THE CABBAGE MIXTURE:
2 slices bacon
4 cups very finely shredded green cabbage
TO PREPARE THE RICE MIXTURE:
Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.
Stir in cooked rice, black-eyed peas, hot sauce, pepper and salt. Cook until thoroughly heated.
TO PREPARE THE CABBAGE MIXTURE:
Place bacon in large skillet; cook until crisp; set bacon aside. Drain all but 1 tablespoon drippings.
Add cabbage and remaining 1/2 cup onion to drippings in skillet; stir-fry until tender-crisp.
TO SERVE:
Spoon cabbage mixture onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature.
SCALLOPED POTATOES
From: eggy/malaysia
Make these with or without ham
6 medium potatoes, pared and thinly sliced
1/3 cup minced onion
3 Tbsp. flour
1 1/2 tsp salt
Ground black pepper
4 Tbsp. butter
2 1/2 cups milk, scalded
Preheat oven to 350 degrees F.
Put 1/3 of the potatoes into greased 3 quart casserole dish. Sprinkle with 1/3 of the onion, 1/3 of the flour. Add salt and pepper; dot with 1/3 of the butter. Repeat layering ending with butter.
Pour the hot milk over potatoes (should be about an inch below top of potatoes). Cover casserole.
Bake at 350 degrees F for 30 minutes. Remove cover; bake 60-70 minutes until tender and top browned. Let stand 5 minutes before serving
MANLY MAN QUICHE
From: eggy/malaysia
1 cup roughly diced ham
Butter
1 (unpeeled) zucchini, grated; squeeze out liquid in paper towels (or use another favorite vegetable)
1 cup chopped onion
1/2 cup diced mushrooms
1 unbaked (9 or 10-inch) pastry shell (I pre-bake shell about 5 minutes)
3 cups shredded white Cheddar, Monterey Jack or Swiss cheese (or combination)
3 eggs, slightly beaten (I have been known to use 4)
1 cup milk
1/2 tsp salt
1/8 tsp ground black pepper
1/4 tsp ground nutmeg
Heat the diced ham in large skillet with a bit of butter.
Add zucchini, onion and mushrooms; cook until onion is soft.
Turn contents of skillet into the pastry shell. Sprinkle with cheese. Pour a mixture of eggs, milk, salt, pepper and nutmeg over cheese.
Bake at 350 degrees F for 30-35 minutes or until very lightly browned and set.
HAM AND NOODLE HOT DISH
From: victoria--Pa
Makes 4 servings
3 tbsp butter, divided use
2 tbsp flour
1 cup milk
1 cup shredded processed American cheese
2 cups diced fully cooked ham
1 1/2 cups medium noodles, cooked and drained
1 cup frozen peas, thawed
1/4 cup dry bread crumbs
1/2 tsp. dried parsley flakes
In a saucepan melt 2 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir 2 minutes.
Remove from heat; stir in cheese until melted. Add ham, noodles and peas. Pour into greased 1 quart baking dish.
Melt remaining 1 tablespoon butter and add bread crumbs and parsley. Sprinkle over casserole.
Bake uncovered at 350 degrees F for 30 minutes or until heated through.
FRENCH HAMWICHES
From: victoria--Pa
4 slices bread
2 Tbsp. butter, softened (plus additional, for frying)
2 tsp. mustard
4 slices Swiss cheese
2 slices leftover ham
1 egg well beaten
2 Tbsp. milk
1/2 applesauce, warmed (optional, for serving)
Spread each slice of bread with butter and mustard. Place a slice of cheese and ham on 2 slices of bread; top with remaining slices of bread.
Beat egg and milk together. Dip each sandwich into egg mixture.
Brown sandwiches on both sides in a lightly buttered frying pan; top each with a spoonful of applesauce if desired.
Recipe Swap - April 24, 2000
RECIPES IN THIS FILE:
Ham and Cheese Soup
Creamed Ham and Eggs
Impossible Ham Salad Pie
Ham Pasta Salad
Turkey, Corn, and Sweet Potato Soup
Turkey and Grape Salad
Turkey and Dried Cranberry Salad
Apple Cider Baked Turkey Casserole
Hot Stuffed Cheddar Turkey Potatoes
Ham Pot Pie
Rice Patties
Hot Hoppin' John Salad
Scalloped Potatoes
Manly Man Quiche
Ham and Noodle Hot Dish
French Hamwiches
HAM AND CHEESE SOUP
From: victoria--Pa
2 tbsp finely chopped celery
2 tbsp. grated carrot
1 tbsp. finely chopped onion
2 tbsp. butter
3 tbsp. cornstarch
2 cups cold milk
1 cup diced ham
2 cups grated cheddar cheese
Croutons (for serving)
Saute celery, carrot and onion in butter until tender.
Stir cornstarch into cold milk until blended; stir slowly and constantly into veggies. Heat until thickened and bubbly.
Add ham and stir. Add cheese and stir until melted.
Serve with croutons.
CREAMED HAM AND EGGS
From: victoria--Pa
2 tbsp. butter
2 tsp. minced onion
3 tbsp. flour
1 tsp. salt
Dash of ground black pepper
1/4 tsp. dry mustard
1 cup milk
3 hard-cooked eggs, sliced
1 cup cooked ham, cubed
Hot cooked rice, noodles or toast (for serving)
Melt butter in frying pan; cook onion until golden. Stir in flour, salt, pepper and dry mustard to make a thick paste; whip in milk. Cook, stirring constantly, until thickened.
Stir in eggs and ham; heat through.
Serve over rice, noodles or toast.
IMPOSSIBLE HAM SALAD PIE
From: Kelly~WA
Makes 6 servings
1/2 of a 10 oz. pkg. frozen peas
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1 cup milk
3/4 cup Bisquick baking mix
3 eggs
1/2 cup mayonnaise
1 1/2 tsp prepared mustard
Preheat oven to 400 degrees F. Lightly grease a ( 10 x 1 1/2-inch) pie plate.
Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients together until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour in pie plate.
Bake for 30 to 35 minutes or until golden brown and knife inserted halfway bewteen center and edge comes out clean. Let stand 5 minutes before cutting.
HAM PASTA SALAD
From: Kelly~WA
Makes 4 to 6 servings
1 (7 ounces) box shell macaroni, cooked and drained
2 cups cubed fully cooked ham
1 cup chopped green bell pepper
1 cup chopped tomato
1/4 cup chopped onion
FOR THE DRESSING:
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
2 tbsp milk
1/4 tsp salt
Additional Parmesan cheese (for sprinkling)
Cook macaroni according to package directions; drain.
In a large bowl, toss macaroni with ham, green pepper, tomato and onion.
In a small bowl, combine mayonnaise, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and chill.
Sprinkle with additional Parmesan before serving.
TURKEY, CORN, AND SWEET POTATO SOUP
Source: Bette, 1999
From: Kelly~WA
1/2 cup chopped onion
2 scallions, chopped
1 small jalapeno pepper, minced
1 tablespoon butter
5 cups turkey or chicken broth
1 1/2 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey
Salt and pepper
2 cups frozen corn
Cilantro leaves (for garnish)
In a large saucepan saute the onion, scallion, and jalapeno in the butter until the onion is soft.
Add the broth, sweet potatoes, turkey, salt, and pepper. Cover and simmer for 30 minutes or until the potatoes are tender.
Add the corn and cook until the corn is heated through.
Garnish with the cilantro leaves before serving.
TURKEY AND GRAPE SALAD
From: Kelly~WA
3 cups cubed cooked turkey
3 celery stalks, chopped
2 cups halved seedless green or red grapes
1 teaspoon dried thyme
1/2 teaspoon dried sage (or to taste)
1 teaspoon garlic powder
Salt and pepper
Mayonnaise, to taste
Mix all of the ingredients together, adding as much mayonnaise as you prefer. Chill for at least 1 hour and serve.
Note: If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.
TURKEY AND DRIED CRANBERRY SALAD
From: Kelly~WA
"This salad is a great way to use leftover turkey. It is very light and can be eaten plain, in a sandwich, on apple slices, or on crackers. It makes divine sandwiches on leftover biscuits."
3 cups cubed cooked turkey
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
Salt and pepper
Dash of orange or lemon juice
Mayonnaise, to taste
Mix all of the ingredients together, adding as much mayonnaise as you prefer.
Chill for at least 1 hour and serve.
If you are planning on storing the salad for a long time, add 3 additional tablespoons of mayonnaise after it is the perfect consistency for you to prevent the salad from drying out totally.
APPLE CIDER BAKED TURKEY CASSEROLE
From: Kelly~WA
4 tablespoons and 2 cups apple cider, divided use
5 tablespoons butter, divided use
1 medium red onion, chopped
1/2 cup chopped fennel
2 tart apples, peeled, cored, and sliced
3 cups chunked cooked turkey
2 cups cooked wild rice
2 tablespoons flour
2 cups apple cider
4 tablespoons heavy cream
1 teaspoon freshly ground nutmeg
1/4 teaspoon ground coriander
Salt and pepper
Preheat the oven the 350 degrees F. Grease a large casserole dish.
Place the 4 tablespoons cider and 1 tablespoon butter in a large skillet and heat over medium heat until the butter melts. Add the onion, fennel, and apple and saute for 10 minutes.
Meanwhile mix the turkey pieces and wild rice in a large bowl. Add the apple mixture and mix until well combined.
In a medium saucepan melt the 4 tablespoons butter. Add the flour, and whisking constantly, cook for 1 minute. Pour in the remaining 2 cups cider slowly, whisking constantly, until the mixture is smooth and thick.
HOT STUFFED CHEDDAR TURKEY POTATOES
From: Kelly~WA
3 large baked potatoes
1 (10 3/4 ounce) can condensed cream of broccoli soup
1/4 cup milk
2 cups grated cheddar cheese
1/2 cup small cooked broccoli florets
1/2 cup cooked diced carrots
1 cup cooked chunked turkey
1/2 teaspoon rubbed sage
Salt and pepper
Preheat the oven to 350 degrees F.
Halve the potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4-inch thick shell.
In a small saucepan combine the (undiluted) soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth.
Coarsely mash the potatoes with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper. Gently spoon the mixture into the potato shells and place in a flat casserole.
Cover the casserole and bake for 20 minutes.
Serve the remaining cheese sauce on the side.
HAM POT PIE
From: Sixkids, October 30, 1998
As in any GOOD OLD recipe measurements are what you want them to be!!!
Ham broth
Water
Ham bone
Cut up leftover ham
1 onion, cut up fine
Potatoes
Flour
Salt (optional, to taste)
Add water to ham broth and the ham bone (enough to at least cover the bone). I also "wash" the pan out in which the ham was cooked (WITH JUST WATER!!!), and add this to my kettle of water, broth and ham bone. Boil this and simmer to get the flavor from the bone. The more water the more ham pot pie ....but remember not to add too much water over the top of the ham bone because you will be diluting the broth!
Remove the bone. Add the cut up leftover ham. Bring to a boil. Add onion. Boil 10 minutes.
Cut up potatoes (5 or 6 potatoes or whatever amount you like) in thick slices and add. Stir and allow to come to a boil.
In a bowl, mix flour, salt if desired, and enough water to form a dough. Using extra flour, roll out the dough thin and cut into squares. (I usually get lazy and pinch off some dough and with floured hands, I flatted the dough between my hands until thin, not see through!) These are then dropped into the boiling ham broth. Stir once in a while. Turn the fire low and cover. Cook 15 minutes.
This will thicken as it cools. To get the white type thick broth be sure to use extra flour!! Also it turns the white color on the 2nd day after it has cooled in the refrigerator. This also tastes GREAT the next day if you are lucky to have any left!!!
Eat and Enjoy!! Let me know how this compares to yours!!! Thanks!
RICE PATTIES
From: Cow/AR - 10-31-97
2 servings
7 to 8 spears asparagus, sliced
1/4 cup chopped green onion
1 cup cooked rice
1 egg white
1/2 cup diced ham
2 tablespoons flour
1 teaspoon fresh thyme
Salt and pepper, to taste
Olive oil (for frying)
Steam onions and asparagus in a little liquid in the microwave a couple of minutes, until crisp tender.
Add rice and remaining ingredients, except oil.
Prepare hot skillet with a small amount of olive oil and drop a spoonful of the mixture into hot pan; brown and serve.
Serving Idea:
A tomato and green onion salad with oil and vinegar
HOT HOPPIN' JOHN SALAD
Adapted from source: USA Rice Council
FOR THE RICE MIXTURE:
1 cup coarsely chopped ham
1 cup chopped onion, divided use
2 garlic cloves, minced
1 tablespoon vegetable oil
3 cups cooked rice, (cooked in chicken broth), hot
1 (16 oz.) can frozen black-eyed peas, rinsed, drained
1 teaspoon hot pepper sauce
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
FOR THE CABBAGE MIXTURE:
2 slices bacon
4 cups very finely shredded green cabbage
TO PREPARE THE RICE MIXTURE:
Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.
Stir in cooked rice, black-eyed peas, hot sauce, pepper and salt. Cook until thoroughly heated.
TO PREPARE THE CABBAGE MIXTURE:
Place bacon in large skillet; cook until crisp; set bacon aside. Drain all but 1 tablespoon drippings.
Add cabbage and remaining 1/2 cup onion to drippings in skillet; stir-fry until tender-crisp.
TO SERVE:
Spoon cabbage mixture onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature.
SCALLOPED POTATOES
From: eggy/malaysia
Make these with or without ham
6 medium potatoes, pared and thinly sliced
1/3 cup minced onion
3 Tbsp. flour
1 1/2 tsp salt
Ground black pepper
4 Tbsp. butter
2 1/2 cups milk, scalded
Preheat oven to 350 degrees F.
Put 1/3 of the potatoes into greased 3 quart casserole dish. Sprinkle with 1/3 of the onion, 1/3 of the flour. Add salt and pepper; dot with 1/3 of the butter. Repeat layering ending with butter.
Pour the hot milk over potatoes (should be about an inch below top of potatoes). Cover casserole.
Bake at 350 degrees F for 30 minutes. Remove cover; bake 60-70 minutes until tender and top browned. Let stand 5 minutes before serving
MANLY MAN QUICHE
From: eggy/malaysia
1 cup roughly diced ham
Butter
1 (unpeeled) zucchini, grated; squeeze out liquid in paper towels (or use another favorite vegetable)
1 cup chopped onion
1/2 cup diced mushrooms
1 unbaked (9 or 10-inch) pastry shell (I pre-bake shell about 5 minutes)
3 cups shredded white Cheddar, Monterey Jack or Swiss cheese (or combination)
3 eggs, slightly beaten (I have been known to use 4)
1 cup milk
1/2 tsp salt
1/8 tsp ground black pepper
1/4 tsp ground nutmeg
Heat the diced ham in large skillet with a bit of butter.
Add zucchini, onion and mushrooms; cook until onion is soft.
Turn contents of skillet into the pastry shell. Sprinkle with cheese. Pour a mixture of eggs, milk, salt, pepper and nutmeg over cheese.
Bake at 350 degrees F for 30-35 minutes or until very lightly browned and set.
HAM AND NOODLE HOT DISH
From: victoria--Pa
Makes 4 servings
3 tbsp butter, divided use
2 tbsp flour
1 cup milk
1 cup shredded processed American cheese
2 cups diced fully cooked ham
1 1/2 cups medium noodles, cooked and drained
1 cup frozen peas, thawed
1/4 cup dry bread crumbs
1/2 tsp. dried parsley flakes
In a saucepan melt 2 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir 2 minutes.
Remove from heat; stir in cheese until melted. Add ham, noodles and peas. Pour into greased 1 quart baking dish.
Melt remaining 1 tablespoon butter and add bread crumbs and parsley. Sprinkle over casserole.
Bake uncovered at 350 degrees F for 30 minutes or until heated through.
FRENCH HAMWICHES
From: victoria--Pa
4 slices bread
2 Tbsp. butter, softened (plus additional, for frying)
2 tsp. mustard
4 slices Swiss cheese
2 slices leftover ham
1 egg well beaten
2 Tbsp. milk
1/2 applesauce, warmed (optional, for serving)
Spread each slice of bread with butter and mustard. Place a slice of cheese and ham on 2 slices of bread; top with remaining slices of bread.
Beat egg and milk together. Dip each sandwich into egg mixture.
Brown sandwiches on both sides in a lightly buttered frying pan; top each with a spoonful of applesauce if desired.
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