Take all the pure chocolate candy and break
it up into little pieces. Put into a zip-type bag. Many recipes call for a cup to
a cup and a half of chocolate morsels (at 1.75 to 2.50 per bag). Use these to replace
Use diced in Denver omelets.
Ham kebabs. Thread large ham chunks onto skewers, alternating with fresh pineapple chunks and squares
of sweet red or green bell pepper. Brush kebabs with butter and grill until browned.
Serve with rice and fresh asparagus.
Julienne and use in a chef's salad.
Use in scalloped potatoes.
Use odd-size pieces of the fattier ham parts as
a seasoning. Drop a chunk or two into the water when cooking green beans or cabbage
for real down-home flavor.
Pie: Dice ham. Combine in greased casserole with
canned or frozen peas and a can of undiluted cream of mushroom soup. Top with mounds
of cooked, mashed and seasoned sweet potatoes.
Scallop: Arrange alternate layers
of mashed potatoes, sliced onion and sliced ham in greased casserole; add hot milk
to cover. Cover and bake at 350 degrees F until potatoes are done.
Put ham, onion and apple through food chopper; roll pie dough and cut into squares.
Place generous spoonful of mixture on each square; fold into triangle and press
edges together. Bake and serve hot or cold.
Casserole: Cut ham in slivers;
mix with cooked macaroni and white sauce. Turn into greased casserole; sprinkle
with plenty of sharp cheese and buttered bread crumbs. Bake at 400 degrees F for
Scottish: Mix together ground ham, cold seasoned mashed potatoes
and seasoning. Shape into oval cakes and roll in flour. Sauté in hot fat until brown
on all sides.
Scramble: Brown the last bits of cooked ham in a small amount
of butter or margarine in skillet. Pour in scrambled egg mixture. Scramble as usual
over low heat.
Savory: Sauté slivers of cooked ham with a little sliced onion,
green pepper and celery until golden. Add canned baked beans. Heat through.
Pudding: Mix chopped ham, a can of cream-style corn, 2 beaten eggs and bread crumbs.
Pour into a greased casserole and bake like a custard. Serve hot with corn muffins.
Goober: Dice ham, celery, green pepper and apple. Combine with a generous quantity
of salted peanuts. Serve as a salad with lettuce and mayonnaise.
Rabbit: Combine 1 can of tomato soup, 1/2 cup grated cheese and 1/2 cup evaporated milk; stir until
smooth. Stir in chopped ham, 2 beaten eggs; cook in double boiler until creamy.
Serve between slices of toast.
Strata: Grease a small casserole and arrange
with thin slices of bread, thin slices of cheese, slivered ham in layers. Pour over
1 cup milk, 1 egg and seasonings, beaten together. Bake in moderate 350 degree F
oven until puffed and brown.
Jellied: Dice ham, apple and celery. Prepare lemon-flavored
gelatin as directed on package. Chill gelatin until thick; fold in ham mixture.
Pour into molds and chill until set. Turn out on lettuce leaves and garnish with
walnut halves and mayonnaise.
Heat ham slices with your favorite barbecue
sauce and serve on rolls.
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