Search Results for: pumpernickel bread
Recipes for Leftover Ham
Of course, ham makes a great sandwich, but there are a lot more things you can do with it.
If you enjoyed a ham for Easter, you may find yourself with leftovers. Here are some recipes for all that ham.
Ham is versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets, it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.
So here are some recipes you might want to try.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tortellini and Ham Salad
¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped
Parmesan cheese, optional
Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.
Corn and Ham Saute
1 T. oil
1 small onion, diced
1 c. diced ham
4 c. corn- fresh or frozen
salt and fresh ground pepper to taste
In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.
Ham and Swiss Bread Florentine
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. Dijon mustard
6-8 oz. sliced ham
4 oz. sliced Swiss cheese
1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.
Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.
Ham and Corn Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
Ham and Veggie Stir Fry
2 T. oil
1 medium onion, sliced
1 medium carrot, peeled and sliced thinly
1 c. sliced cabbage
1 clove garlic, peeled and chopped
1 sweet red pepper, seeded and cut into thin strips
2 c. sliced bok choy
1 1/2 c. cubed cooked ham
2 green onions, trimmed and sliced
1/2 c. whole almonds
fresh grated ginger- or powdered, to taste
soy sauce to taste
dash of hot sauce
Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.
Ham with Brussels Sprouts
I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2 cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham. Simple and really good. You might even get a Brussels sprout hater to give this one a try.
Corn, Ham and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 c. chopped ham
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes, corn and ham. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2 c. chopped onion
2 c. sliced carrots
1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.
Ham and Cheese Strata
12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper
Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.
Ham and Swiss Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded Swiss or Gruyere Cheese
4 t. flour
1 c. diced cooked ham or turkey ham
3 eggs
1 c. milk or half-half or evaporated milk
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
¼ t. dry mustard
Dash of hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. You can also use a foil pie pan.
10 Easy Appetizers
The won ton appetizers pictured here are from left to right- Crab Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.
If you are looking to serve appetizers for New Year’s Eve, or for other parties, here are some easy ones that your guests will love.
Some can be made ahead of time, saving you time the day of the party.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Hot Crab Dip
8 oz. crab meat or faux crab, if you prefer
8 oz. cream cheese
1/2 c. mayo
1 T. chopped chives or green onion, optional
1 heaping teaspoon horseradish
1/2 t. Worcestershire sauce
1/4 t. hot pepper sauce, or to taste
Combine all ingredients in ovenproof bowl and mix until smooth. Bake in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can also heat mixture in microwave for 90 seconds or until hot. You can mix the ingredients ahead of time and chill until ready to heat and serve. Serve with crackers, crusty breads or veggies. You can also spoon mixture into hollowed out tomatoes and broil until crab dip is hot and bubbly.
Pineapple Glazed Chicken Wings
12 chicken wings, cut into 2 pieces, save tips for another use
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Makes 24.
Brie Truffles
8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.
8 oz. cream cheese, softened
1 stick ( 4 0z.) butter, softened
2 c. fresh pumpernickel bread crumbs*
In food processor combine cheeses with butter until smooth. Chill mixture 30 minutes or longer. With a small cookie scoop or teaspoon form mixture into small balls. Place crumbs in a bowl and roll the balls of cheese in the crumbs to coat. Place in small paper cups and chill until ready to serve. Makes 3-4 dozen.
* To make the crumbs just place torn
Caramelized Onions “Toasts”
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a couple of weeks or can be frozen. To make the toasts I placed a little of the onions on Wheat crackers and topped with squares of sliced Swiss cheese. Placed in a 400 degree oven until the cheese melted.
Brie with Pesto and Sun-Dried Tomatoes
2 c. basil leaves
3 T. Pine nuts, walnuts or pecans
2 T. olive oil
2 cloves garlic
3 T. Parmesan cheese
salt and pepper to taste
½ c. sun-dried tomatoes, soaked in water and chilled overnight
1 T. oil
1 t. oregano
small wheel of Brie 1-2#
Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread
One layer with pesto and top with a piece of Brie. Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.
Caponata
2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups
1 large onion, chopped
1/2 c. olive oil, or a little more
4 celery ribs, sliced
2 sweet peppers, seeded and chopped
1 heaping tablespoon chopped garlic
3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained
1 c. sliced black olives
3-4 T. red wine vinegar
salt and pepper to taste*
Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. Serves 10-12.
* While I don’t have any herbs listed in the ingredients I often add oregano and basil or an Italian or Tuscan seasoning blend. I also like to add capers.
Mushroom Spread
½ lb. mushrooms, trimmed, washed and chopped
2 T. butter or oil
1 medium onion, chopped
½ t. salt
Fresh ground pepper
Dash of nutmeg
1 t. lemon juice
2 t. flour
½ c. sour cream or strained yogurt
½-1 t. dill weed
Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.
Recipes for Leftover Ham
Of course, ham makes a great sandwich, but there are a lot more things you can do with it.
If you enjoyed a ham for Christmas, you may find yourself with leftovers. Here are some recipes for all that ham.
Ham is versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets, it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.
So here are some recipes you might want to try.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tortellini and Ham Salad
¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped
Parmesan cheese, optional
Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.
Corn and Ham Saute
1 T. oil
1 small onion, diced
1 c. diced ham
4 c. corn- fresh or frozen
salt and fresh ground pepper to taste
In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.
Ham and Swiss Bread Florentine
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. Dijon mustard
6-8 oz. sliced ham
4 oz. sliced Swiss cheese
1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.
Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.
Ham and Corn Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
Ham and Veggie Stir Fry
2 T. oil
1 medium onion, sliced
1 medium carrot, peeled and sliced thinly
1 c. sliced cabbage
1 clove garlic, peeled and chopped
1 sweet red pepper, seeded and cut into thin strips
2 c. sliced bok choy
1 1/2 c. cubed cooked ham
2 green onions, trimmed and sliced
1/2 c. whole almonds
fresh grated ginger- or powdered, to taste
soy sauce to taste
dash of hot sauce
Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.
Ham with Brussels Sprouts
I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2 cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham. Simple and really good. You might even get a Brussels sprout hater to give this one a try.
Corn, Ham and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 c. chopped ham
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes, corn and ham. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2 c. chopped onion
2 c. sliced carrots
1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.
Ham and Cheese Strata
12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper
Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.
Ham and Swiss Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded Swiss or Gruyere Cheese
4 t. flour
1 c. diced cooked ham or turkey ham
3 eggs
1 c. milk or half-half or evaporated milk
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
¼ t. dry mustard
Dash of hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. You can also use a foil pie pan.
More Recipes for Hard Cooked Eggs
If you have hard cooked eggs leftover from Easter, you might want some recipes to use them up. I have put together a few of my favorites recipes, including a cookie recipe!!! Enjoy.
Scotch Eggs
6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.
Mom’s Macaroni Salad
1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Spin Blend or Miracle Whip, about ½ cup
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled
Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.
Polish Butter Cookies
This cookie dough includes cooked eggs yolks. I wish I remember where I got the recipe. It is a Polish recipe, at least according to the name, but my Mom never heard of it. So, wherever the source, it is a good cookie, with nice flavor and texture.
Dough:
1 c. butter
3/4 c. sugar
5 hard-cooked egg yolks, pressed through a fine sieve
1 t. vanilla
2 1/4 c. flour
1 t. salt
Glaze:
1 egg white
1 t. water
1/3 c. sugar
1/2-1 t. cinnamon
Beat together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. Wrap dough and chill for at least an hour. Roll out 1/4 of the dough at a time into scant 1/4 -inch thickness. This dough is soft, so I use a pastry cloth to prevent sticking. Use extra flour sparingly and use a marble rolling pin or one with a cloth sleeve. I also keep extra dough chilled until ready to roll. Cut out with cookie cutters and place on greased baking sheet. Mix egg white with water and brush on cookies. Combine sugar and cinnamon and sprinkle on cookies. Bake in a preheated 350-degree oven for about 10-12 minutes. Cookies will be golden. Makes around 5 dozen, depending on the size of the cutters.
Wilted Kale Salad with Bacon
2-3 slices thick sliced bacon, chopped
1 onion, sliced
4-5 cups kale, washed and torn into pieces
2 T. cider vinegar
1 T. maple syrup
dash of hot sauce
2 hard- cooked eggs, peeled and cubed
In skillet cook bacon until crispy. Remove bacon from pan and set aside. Remove some of the fat from the pan- leaving about 2 tablespoonfuls. Add onion and cook until golden. Return bacon to pan and add the kale. Cook over medium-high heat, stirring often, until kale in wilted. I don’t mind my kale on the firm side-cook it longer if you like it more tender. Drizzle in the vinegar, maple syrup and hot sauce and stir to coat evenly. Place on a serving dish and top with the eggs. Enjoy!!
Curried Egg Sandwiches
These tiny sandwiches are perfect for a tea party.
3 T. mayonnaise
½ t. curry powder, or to taste
½ t. salt
¼ t. fresh ground pepper
4 hard-cooked eggs
6 T. butter, softened
¼ c. chutney, chopped, or sweet pickle relish
16 very thin slices whole wheat or pumpernickel bread, crusts trimmed
Combine mayo with seasonings. chop eggs and add to mayo mixture, stirring to blend. In small bowl combine butter with chutney. Spread a slice of bread with some of the butter mixture then top off with some of the egg mixture. Top with another slice of bread that has also been spread with the butter mixture. Cut sandwich into quarters, diagonally, making 4 sandwiches. Repeat with remaining ingredients. Makes 32 sandwiches.
Cornbread Salad
4 c. crumbled cornbread or corn muffins
1 c. shredded mild cheese
1 sweet red pepper seeded and diced
1 c. diced celery
½ c. diced green onion
4 hard-cooked eggs, peeled and chopped
¼ c. chopped parsley
1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing
2 c. diced fresh tomatoes
1 c. toasted pecans
paprika for sprinkling on the top, optional
Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.
Note: You can add whole kernel corn also if you like.
Mom’s Mustard Potato Salad
4 lbs. potatoes- I used Klondike Rose and I did not peel them
4 hard cooked eggs, peeled and chopped
1 sweet pepper, seeded and chopped, optional
1 c. mayo- maybe a little less
1/4 c. prepared mustard- I like a grainy brown mustard
salt and pepper to taste
dash of hot sauce
Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.
Deviled Eggs
12 hard cooked eggs, peeled and cut in half
¼ c. mayonnaise
1 T. mustard – I like Dijon or horseradish mustard- use what you like
Salt and pepper to taste
Pinch of cumin
Pinch of paprika
Pinch of garlic powder
Snipped chives, optional
Carefully scoop out the yolks and place them in a bowl. Set whites on a plate for now. Use a fork to mash up the yolks, adding the remaining ingredients, except the chives. Taste and adjust seasonings. I use a small cookie scoop to place the yolk mixture in each of the egg whites. You can also use a piping bag. Top with a sprinkle of chives, if you like. Chill until ready to serve. Makes 24.
What to Make with Leftover Ham
Of course, ham makes a great sandwich, but there are a lot more things you can do with it.
If you enjoyed a ham for Easter, you may find yourself with leftovers. Here are some recipes for all that ham.
Ham is versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets, it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.
So here are some recipes you might want to try.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tortellini and Ham Salad
¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped
Parmesan cheese, optional
Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.
Corn and Ham Saute
1 T. oil
1 small onion, diced
1 c. diced ham
4 c. corn- fresh or frozen
salt and fresh ground pepper to taste
In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.
Ham and Swiss Bread Florentine
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. Dijon mustard
6-8 oz. sliced ham
4 oz. sliced Swiss cheese
1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.
Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.
Ham and Corn Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
Ham and Veggie Stir Fry
2 T. oil
1 medium onion, sliced
1 medium carrot, peeled and sliced thinly
1 c. sliced cabbage
1 clove garlic, peeled and chopped
1 sweet red pepper, seeded and cut into thin strips
2 c. sliced bok choy
1 1/2 c. cubed cooked ham
2 green onions, trimmed and sliced
1/2 c. whole almonds
fresh grated ginger- or powdered, to taste
soy sauce to taste
dash of hot sauce
Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.
Ham with Brussels Sprouts
I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2 cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham. Simple and really good. You might even get a Brussels sprout hater to give this one a try.
Corn, Ham and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 c. chopped ham
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes, corn and ham. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2 c. chopped onion
2 c. sliced carrots
1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.
Ham and Cheese Strata
12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper
Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.
Ham and Swiss Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded Swiss or Gruyere Cheese
4 t. flour
1 c. diced cooked ham or turkey ham
3 eggs
1 c. milk or half-half or evaporated milk
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
¼ t. dry mustard
Dash of hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. You can also use a foil pie pan.
10 Easy Appetizers
The won ton appetizers pictured here are from left to right- Crab Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.
If you are looking to serve appetizers for New Year’s Eve, or for other parties, here are some easy ones that your guests will love.
Some can be made ahead of time, saving you time the day of the party.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Hot Crab Dip
8 oz. crab meat or faux crab, if you prefer
8 oz. cream cheese
1/2 c. mayo
1 T. chopped chives or green onion, optional
1 heaping teaspoon horseradish
1/2 t. Worcestershire sauce
1/4 t. hot pepper sauce, or to taste
Combine all ingredients in ovenproof bowl and mix until smooth. Bake in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can also heat mixture in microwave for 90 seconds or until hot. You can mix the ingredients ahead of time and chill until ready to heat and serve. Serve with crackers, crusty breads or veggies. You can also spoon mixture into hollowed out tomatoes and broil until crab dip is hot and bubbly.
Pineapple Glazed Chicken Wings
12 chicken wings, cut into 2 pieces, save tips for another use
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Makes 24.
Brie Truffles
8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.
8 oz. cream cheese, softened
1 stick ( 4 0z.) butter, softened
2 c. fresh pumpernickel bread crumbs*
In food processor combine cheeses with butter until smooth. Chill mixture 30 minutes or longer. With a small cookie scoop or teaspoon form mixture into small balls. Place crumbs in a bowl and roll the balls of cheese in the crumbs to coat. Place in small paper cups and chill until ready to serve. Makes 3-4 dozen.
* To make the crumbs just place torn
Caramelized Onions “Toasts”
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a couple of weeks or can be frozen. To make the toasts I placed a little of the onions on Wheat crackers and topped with squares of sliced Swiss cheese. Placed in a 400 degree oven until the cheese melted.
Brie with Pesto and Sun-Dried Tomatoes
2 c. basil leaves
3 T. Pine nuts, walnuts or pecans
2 T. olive oil
2 cloves garlic
3 T. Parmesan cheese
salt and pepper to taste
½ c. sun-dried tomatoes, soaked in water and chilled overnight
1 T. oil
1 t. oregano
small wheel of Brie 1-2#
Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread
One layer with pesto and top with a piece of Brie. Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.
Caponata
2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups
1 large onion, chopped
1/2 c. olive oil, or a little more
4 celery ribs, sliced
2 sweet peppers, seeded and chopped
1 heaping tablespoon chopped garlic
3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained
1 c. sliced black olives
3-4 T. red wine vinegar
salt and pepper to taste*
Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. Serves 10-12.
* While I don’t have any herbs listed in the ingredients I often add oregano and basil or an Italian or Tuscan seasoning blend. I also like to add capers.
Mushroom Spread
½ lb. mushrooms, trimmed, washed and chopped
2 T. butter or oil
1 medium onion, chopped
½ t. salt
Fresh ground pepper
Dash of nutmeg
1 t. lemon juice
2 t. flour
½ c. sour cream or strained yogurt
½-1 t. dill weed
Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.
Recipes for Leftover Ham
Of course, ham makes a great sandwich, but there are a lot more things you can do with it.
If you enjoyed a ham over the holidays, you may find yourself with leftovers. Here are some recipes for all that ham.
Ham is versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets, it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.
So here are some recipes you might want to try.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tortellini and Ham Salad
¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped
Parmesan cheese, optional
Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.
Corn and Ham Saute
1 T. oil
1 small onion, diced
1 c. diced ham
4 c. corn- fresh or frozen
salt and fresh ground pepper to taste
In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.
Ham and Swiss Bread Florentine
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. Dijon mustard
6-8 oz. sliced ham
4 oz. sliced Swiss cheese
1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.
Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.
Ham and Corn Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
Ham and Veggie Stir Fry
2 T. oil
1 medium onion, sliced
1 medium carrot, peeled and sliced thinly
1 c. sliced cabbage
1 clove garlic, peeled and chopped
1 sweet red pepper, seeded and cut into thin strips
2 c. sliced bok choy
1 1/2 c. cubed cooked ham
2 green onions, trimmed and sliced
1/2 c. whole almonds
fresh grated ginger- or powdered, to taste
soy sauce to taste
dash of hot sauce
Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.
Ham with Brussels Sprouts
I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2 cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham. Simple and really good. You might even get a Brussels sprout hater to give this one a try.
Corn, Ham and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 c. chopped ham
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes, corn and ham. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2 c. chopped onion
2 c. sliced carrots
1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.
Ham and Cheese Strata
12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper
Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.
Ham and Swiss Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded Swiss or Gruyere Cheese
4 t. flour
1 c. diced cooked ham or turkey ham
3 eggs
1 c. milk or half-half or evaporated milk
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
¼ t. dry mustard
Dash of hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. You can also use a foil pie pan.
More Recipes for Hard Cooked Eggs
If you have hard cooked eggs leftover from Easter, you might want some recipes to use them up. I have put together a few of my favorites recipes, including a cookie recipe!!! Enjoy.
Scotch Eggs
6 hard-cooked eggs, well chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg. If the sausage sticks to your hands, dip your hands in a little water to make pressing the sausage easier. Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees. Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm. Makes 6.
Mom’s Macaroni Salad
1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Spin Blend or Miracle Whip, about ½ cup
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled
Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.
Polish Butter Cookies
This cookie dough includes cooked eggs yolks. I wish I remember where I got the recipe. It is a Polish recipe, at least according to the name, but my Mom never heard of it. So, wherever the source, it is a good cookie, with nice flavor and texture.
Dough:
1 c. butter
3/4 c. sugar
5 hard-cooked egg yolks, pressed through a fine sieve
1 t. vanilla
2 1/4 c. flour
1 t. salt
Glaze:
1 egg white
1 t. water
1/3 c. sugar
1/2-1 t. cinnamon
Beat together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. Wrap dough and chill for at least an hour. Roll out 1/4 of the dough at a time into scant 1/4 -inch thickness. This dough is soft, so I use a pastry cloth to prevent sticking. Use extra flour sparingly and use a marble rolling pin or one with a cloth sleeve. I also keep extra dough chilled until ready to roll. Cut out with cookie cutters and place on greased baking sheet. Mix egg white with water and brush on cookies. Combine sugar and cinnamon and sprinkle on cookies. Bake in a preheated 350-degree oven for about 10-12 minutes. Cookies will be golden. Makes around 5 dozen, depending on the size of the cutters.
Wilted Kale Salad with Bacon
2-3 slices thick sliced bacon, chopped
1 onion, sliced
4-5 cups kale, washed and torn into pieces
2 T. cider vinegar
1 T. maple syrup
dash of hot sauce
2 hard- cooked eggs, peeled and cubed
In skillet cook bacon until crispy. Remove bacon from pan and set aside. Remove some of the fat from the pan- leaving about 2 tablespoonfuls. Add onion and cook until golden. Return bacon to pan and add the kale. Cook over medium-high heat, stirring often, until kale in wilted. I don’t mind my kale on the firm side-cook it longer if you like it more tender. Drizzle in the vinegar, maple syrup and hot sauce and stir to coat evenly. Place on a serving dish and top with the eggs. Enjoy!!
Curried Egg Sandwiches
These tiny sandwiches are perfect for a tea party.
3 T. mayonnaise
½ t. curry powder, or to taste
½ t. salt
¼ t. fresh ground pepper
4 hard-cooked eggs
6 T. butter, softened
¼ c. chutney, chopped, or sweet pickle relish
16 very thin slices whole wheat or pumpernickel bread, crusts trimmed
Combine mayo with seasonings. chop eggs and add to mayo mixture, stirring to blend. In small bowl combine butter with chutney. Spread a slice of bread with some of the butter mixture then top off with some of the egg mixture. Top with another slice of bread that has also been spread with the butter mixture. Cut sandwich into quarters, diagonally, making 4 sandwiches. Repeat with remaining ingredients. Makes 32 sandwiches.
Cornbread Salad
4 c. crumbled cornbread or corn muffins
1 c. shredded mild cheese
1 sweet red pepper seeded and diced
1 c. diced celery
½ c. diced green onion
4 hard-cooked eggs, peeled and chopped
¼ c. chopped parsley
1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing
2 c. diced fresh tomatoes
1 c. toasted pecans
paprika for sprinkling on the top, optional
Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.
Note: You can add whole kernel corn also if you like.
Mom’s Mustard Potato Salad
4 lbs. potatoes- I used Klondike Rose and I did not peel them
4 hard cooked eggs, peeled and chopped
1 sweet pepper, seeded and chopped, optional
1 c. mayo- maybe a little less
1/4 c. prepared mustard- I like a grainy brown mustard
salt and pepper to taste
dash of hot sauce
Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.
Deviled Eggs
12 hard cooked eggs, peeled and cut in half
¼ c. mayonnaise
1 T. mustard – I like Dijon or horseradish mustard- use what you like
Salt and pepper to taste
Pinch of cumin
Pinch of paprika
Pinch of garlic powder
Snipped chives, optional
Carefully scoop out the yolks and place them in a bowl. Set whites on a plate for now. Use a fork to mash up the yolks, adding the remaining ingredients, except the chives. Taste and adjust seasonings. I use a small cookie scoop to place the yolk mixture in each of the egg whites. You can also use a piping bag. Top with a sprinkle of chives, if you like. Chill until ready to serve. Makes 24.
Recipes for Leftover Ham
Of course, ham makes a great sandwich, but there are a lot more things you can do with it.
If you enjoyed a ham over the holidays, you may find yourself with leftovers. Here are some recipes for all that ham.
Ham is versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets, it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.
So here are some recipes you might want to try.
Ham and Asparagus Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded cheese – I used Havarti
4 t. flour
1½ c. diced cooked ham
12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes
4 eggs
1 c. milk or half and half
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
1T. Dijon mustard
1 t. hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.
Ham and Swiss Calzones
4 c. flour
2 c. rye flour
2 T. sugar
2 t. salt
2 packages quick-rising yeast
2⅓ c. hot water
2 T. oil
2 lb. thin sliced ham- more or less
1 lb. sliced Swiss cheese
Thousand island dressing- recipe follows
1 egg , beaten
Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2 ounces of the Swiss cheese, a spoonful of the dressing and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
Thousand Island Dressing
Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.
Tortellini and Ham Salad
¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped
Parmesan cheese, optional
Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.
Corn and Ham Saute
1 T. oil
1 small onion, diced
1 c. diced ham
4 c. corn- fresh or frozen
salt and fresh ground pepper to taste
In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.
Ham and Swiss Bread Florentine
3 ¼ c. flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1 c. hot water
1 T. oil
¼ c. Dijon mustard
6-8 oz. sliced ham
4 oz. sliced Swiss cheese
1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.
Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.
Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.
If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.
Ham and Corn Chowder
I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3 cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.
Ham and Veggie Stir Fry
2 T. oil
1 medium onion, sliced
1 medium carrot, peeled and sliced thinly
1 c. sliced cabbage
1 clove garlic, peeled and chopped
1 sweet red pepper, seeded and cut into thin strips
2 c. sliced bok choy
1 1/2 c. cubed cooked ham
2 green onions, trimmed and sliced
1/2 c. whole almonds
fresh grated ginger- or powdered, to taste
soy sauce to taste
dash of hot sauce
Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.
Ham with Brussels Sprouts
I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2 cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham. Simple and really good. You might even get a Brussels sprout hater to give this one a try.
Corn, Ham and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 c. chopped ham
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes, corn and ham. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
Swedish Yellow Split Pea Soup
1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2 c. chopped onion
2 c. sliced carrots
1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.
Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.
Ham and Cheese Strata
12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper
Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.
Ham and Swiss Quiche
1 (9-inch) unbaked pie crust
1½ c. shredded Swiss or Gruyere Cheese
4 t. flour
1 c. diced cooked ham or turkey ham
3 eggs
1 c. milk or half-half or evaporated milk
2 T. fresh chopped parsley or 2 teaspoons dried
¼ t. salt
¼ t. dry mustard
Dash of hot sauce
Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and cheese mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1
Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. You can also use a foil pie pan.
10 Easy Appetizers
If you are looking to serve appetizers for New Year’s Eve, or for other parties, here are some easy ones that your guests will love.
Some can be made ahead of time, saving you time the day of the party.
The won ton appetizers pictured here are from left to right- Crab Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Hot Crab Dip
8 oz. crab meat or faux crab, if you prefer
8 oz. cream cheese
1/2 c. mayo
1 T. chopped chives or green onion, optional
1 heaping teaspoon horseradish
1/2 t. Worcestershire sauce
1/4 t. hot pepper sauce, or to taste
Combine all ingredients in ovenproof bowl and mix until smooth. Bake in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can also heat mixture in microwave for 90 seconds or until hot. You can mix the ingredients ahead of time and chill until ready to heat and serve. Serve with crackers, crusty breads or veggies. You can also spoon mixture into hollowed out tomatoes and broil until crab dip is hot and bubbly.
Pineapple Glazed Chicken Wings
12 chicken wings, cut into 2 pieces, save tips for another use
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Makes 24.
Brie Truffles
8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.
8 oz. cream cheese, softened
1 stick ( 4 0z.) butter, softened
2 c. fresh pumpernickel bread crumbs*
In food processor combine cheeses with butter until smooth. Chill mixture 30 minutes or longer. With a small cookie scoop or teaspoon form mixture into small balls. Place crumbs in a bowl and roll the balls of cheese in the crumbs to coat. Place in small paper cups and chill until ready to serve. Makes 3-4 dozen.
* To make the crumbs just place torn
Caramelized Onions “Toasts”
2 lbs. Onions, chopped
3 T. oil
1 t. salt
2 T. brown sugar
¼ c. balsamic vinegar
Dash red hot pepper sauce
Paprika
Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a couple of weeks or can be frozen. To make the toasts I placed a little of the onions on Wheat crackers and topped with squares of sliced Swiss cheese. Placed in a 400 degree oven until the cheese melted.
Brie with Pesto and Sun-Dried Tomatoes
2 c. basil leaves
3 T. Pine nuts, walnuts or pecans
2 T. olive oil
2 cloves garlic
3 T. Parmesan cheese
salt and pepper to taste
½ c. sun-dried tomatoes, soaked in water and chilled overnight
1 T. oil
1 t. oregano
small wheel of Brie 1-2#
Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread
One layer with pesto and top with a piece of Brie. Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.
Caponata
2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups
1 large onion, chopped
1/2 c. olive oil, or a little more
4 celery ribs, sliced
2 sweet peppers, seeded and chopped
1 heaping tablespoon chopped garlic
3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained
1 c. sliced black olives
3-4 T. red wine vinegar
salt and pepper to taste*
Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. Serves 10-12.
* While I don’t have any herbs listed in the ingredients I often add oregano and basil or an Italian or Tuscan seasoning blend. I also like to add capers.
Mushroom Spread
½ lb. mushrooms, trimmed, washed and chopped
2 T. butter or oil
1 medium onion, chopped
½ t. salt
Fresh ground pepper
Dash of nutmeg
1 t. lemon juice
2 t. flour
½ c. sour cream or strained yogurt
½-1 t. dill weed
Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.
