Ham And Cheese Spread
Racheros Omelet
Macaroni-Ham Casserole
Open Face Sandwiches
Ham And Potato Salad
Ham And Cheese Spread
1 pkg. (8 oz.) cream cheese
1/4 cup mayonnaise
1/2 lb. boiled or leftover baked ham,
cut in sm. pieces
4 Tbsp. fresh parsley, divided
1/4 tsp. dry mustard
1/4 tsp. Tabasco sauce
1 Tbsp. chopped green onion
Combine all ingredients except 2 tablespoons of parsley in food processor
or blender and pulse until ham is minced. Do not overprocess. Roll into
a
ball; chill until firm. Cover outside of ball with reserved chopped
parsley. Serve with a variety of crackers. Yield: 24 appetizer
servings.
Racheros Omelet
Filling:
1 Tbsp. olive oil
1/2 sm. onion, sliced thin
1/2 sm. green pepper, diced
1/2 sm. red pepper, diced
3 mushrooms, sliced
Diced leftover ham or
crumbled cooked bacon (optional)
Egg Mixture:
6 eggs
2 Tbsp. skimmed milk
For each omelet, use: 1 Tbsp. butter 3 sm. sliced canned jalapeno pepper,
chopped fine (more, if desired) 2 oz. grated Cheddar or Monterey Jack
cheese
1/2 cup skimmed sour milk Heat oil in large non-stick skillet over medium
high heat. Add onions and saute until soft and transparent. Add peppers
and mushroom and saute 5 minutes. Season with salt and pepper. Set
filling
aside. Whisk eggs and skim milk. Season with a pinch of salt and pepper.
Wipe skillet with paper towel to remove any specks of vegetables, and heat
over medium high heat. Add oil and butter to coat bottom of pan. When
butter stops foaming, ladle half of egg mixture into skillet. Stir egg
mixture in circular motion with heat-proof rubber spatula. When under
side
of omelet begins to set, tilt skillet to allow uncooked egg to run under
cooked egg. Continue process of lifting and tilting until egg mixture is
cooked. Ladle half of onion filling half of jalapeno peppers and half of
cheese over center third of omelet. Spoon 1 tablespoon of sour cream on
top
of filling. Fold one edge of omelet over filling. Using spatula, lift
omelet, tilting skillet so that omelet slides to front side of pan. Then
roll onto plate allowing other half of omelet to cover filling. Keep
omelet
warm while preparing other omelet or serve cooked one immediately. 2
servings.
Macaroni-Ham Casserole
1 (8 oz.) pkg. macaroni
1/4 cup butter or margarine
1 (16 oz.) can tomato sauce
1 lg. onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 cup diced leftover ham
1 1/2 cup grated Cheddar cheese
Cook macaroni according to directions on package. Melt butter in saucepan
and add tomato sauce, onion, garlic, salt, and pepper. Simmer 10 minutes.
Add ham and 3/4 cup of the cheese. Heat until cheese melts. Stir in
cooked, drained macaroni. Pour into greased 2 quart casserole. Sprinkle
remaining cheese on top. Bake at 350 degrees for 30 minutes. Serves 5 to
6.
Open Face Sandwiches
4 oz. shredded Cheddar cheese
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup mayonnaise
Leftover ham, chopped up
Split hot dog or hamburger bun. Mix ingredients together and put on bun
and broil 5-6 minutes or until bubbly.
Ham And Potato Salad
2 cup ham (leftover baked ham)
5 cup boiled cubed potatoes
3 chopped hard boiled eggs
1/2 chopped bell pepper
1 cup chopped celery
1/2 cup sweet pickle relish
1 sm. chopped onion
1 cup mayonnaise or salad dressing
1/4 cup pimento
2 Tbsp. prepared mustard
Combine all ingredients and add salt and pepper to taste. Good for Sunday
suppers or picnics.
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