Recipes

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Ham `n Broccoli Bake

Servings: 4 Servings

Ingredients:

1 tablespoon Margarine
1 tablespoon Flour
½ cub Milk
1 dash Ground red pepper
½ cub (2 oz.) natural Swisscheese; shredded
½ pound Broccoli spears; cooked anddrained
6 ounce Fully cooked ham slices

Preparation:

Make white sauce with margarine, flour, milk and red pepper. Add cheese.
Stir until melted. Arrange broccoli on bottom of 10 x 6 inch baking dish.
Top with ham and cheese sauce. Cover. Bake at 350 degrees for 20-25 minutes or until thoroughly heated. Makes 2 servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham and Cheese Biscuits

Servings: 12 Servings

Ingredients:

Vegetable cooking spray
1 ½ cub Cooked ham; low-sodium, 96%fat-free, about ½ pound,chopped
2 cub All-purpose flour
1 cub Cheddar cheese; extra-sharp,about 4 ounces, shredded
2 teaspoon Baking powder
1 dash Cayenne pepper; ground
1 cub Lowfat 1% milk

Preparation:

Coat a medium-size nonstick skillet with cooking spray; place over medium heat until hot. Add ham; saute 3 minutes. Combine ham, flour, and next 3 ingredients in a bowl. Add milk, stirring just until dry ingredients are moistened.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400øF for 22 minutes.

Recipe by: Cooking Light

Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 27, 1998

Ham and Cheese Biscuits

Servings: 12 Servings

Ingredients:

2 cub Bread flour
2 cub Cake flour
2 tablespoon Baking powder
½ teaspoon Salt
2 tablespoon Sugar
½ cub Butter; (1 stick)
½ Sweet red pepper; diced
1 small Onion; finely chopped
1 teaspoon Butter for sauteing
1 ½ cub Buttermilk
½ pound Ham; diced
¾ cub Grated cheddar cheese

Preparation:

Mix the dry ingredients in a large bowl. Cut in the ½ cup of butter with a pastry blender until the mixture is crumbly. Sauté the red pepper and onion in the teaspoon of butter and set aside. Add the buttermilk to the dry ingredients and mix until just blended. Add the sautéed pepper and onion, ham, and grated cheese and mix just enough to blend. Roll the dough out on a lightly' floured surface to a thickness of 1 inch. Cut into 3-inch biscuits (or what ever' size you prefer) and bake them on a lightly greased baking sheet at 350 degree for 30 minutes or until the tops are lightly browned. Makes about 12 3-inch biscuits. Source: The New Carry-Out Cuisine by Phyllis Meras from Rebeccas, Boston, Mass. Typos by Brenda Adams <adamsfmle@aol.com> post mc-recipe 10/10/96, EAT-L 10/12 Recipe By : Rebeccas, Boston; The New Carry-Out Cuisine by P. Meras

Posted to MC-Recipe Digest V1 #242

Date: Sat, 12 Oct 1996 14:00:34 -0400

From: ADAMSFMLE@aol.com

Ham and Cheese Bread

Servings: 1 Servings

Ingredients:

2 cub Unsifted all purpose flour
½ cub Yellow cornmeal
2 ¼ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Black pepper
¾ cub (4 oz) coarsely chopped ham
1 cub Plus two tablespoons gratedParmesan cheese
¾ cub Milk
1/3 cub Olive oil
2 Eggs

Preparation:

Preheat the oven to 375 degrees. In a large mixing bowl, sift together the flour, cornmeal, baking powder, salt, and pepper. Stir in the chopped ham and 1 cup of the grated Parmesan cheese. In a small bowl, whisk together the milk, olive oil and eggs. Add to the flour mixture and stir until just combined. Pour the batter into a greased 9 x 5 x 3 inch loaf pan. Sprinkle the remaining cheese on top and bake until a toothpick inserted in the center comes out clean- 45 to 50 minutes. Set the pan on a wire rack and let cool for 20 minutes, then turn out. Serve warm or at room temperature.
Will keep one week covered with aluminum foil and refrigerated; 3 months wrapped tight in aluminum foil and stored at 0 degrees. Yield: one loaf

Posted to recipelu-digest Volume 01 Number 672 by Perry Greene <palgreen@hiwaay.net> on Feb 01, 1998

Ham and Cheese Bread

Servings: 12 Servings

Ingredients:

1 ½ teaspoon Active dry yeast
2 ½ teaspoon Sugar
3 tablespoon Chopped ham pieces
¼ cub Grated Swiss cheese
5 teaspoon Dehydrated minced onion
½ cub Grated Cheddar cheese
1 teaspoon Paprika
5 teaspoon Grated Parmesan cheese
½ teaspoon Dry mustard
¼ teaspoon Salt
1 ¾ cub Bread flour
5 teaspoon Butter
4 ½ ounce Warm milk

Preparation:

Date: Tue, 13 Feb 1996 11:44:26 -0800

From: Sally Eisenberg <sparky@netgate.net>

For Panasonic/National machines, use 3 teaspoons of yeast for 1 ½ pound loaf. The top of this bread may fall during baking due to the high liquid content. Use light crust setting, as crust will be somewhat darker than usual, due to cheese in the recipe.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Cheese Brunch Casserole

Servings: 8 Servings

Ingredients:

4 cub French Bread; cubed
3 cub Cooked ham; cubed
1 ½ cub Cheddar cheese; grated
4 tablespoon Flour
1 ½ teaspoon Dijon mustard
6 Eggs
4 cub Milk
Few drops Tabasco sauce
1 dash Worcestershire sauce

Preparation:

Butter a 9 by 13 baking dish. Layer bread cubes, ham and grated cheese.
Sprinkle flour over top. Beat together mustard, eggs, milk, Tabasco and Worcestershire sauce and pour over top. Cover and refrigerate overnight.
Bake uncovered at 350 degrees for abut 1 hour.

Recipe by: Unknown Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to TNT Recipes Digest by "Susan Mori" <bonaparte@email.msn.com> on Apr 17, 1998

Ham and Cheese Calzone

Servings: 1 Servings

Ingredients:

Cooking spray
½ cub Red bell pepper; chopped
½ cub Yellow and green pepper; chp
¼ cub Sliced mushrooms
1 Clove garlic; minced
1 6" pita bread
1 ounce Ham; cut in strips
1 ounce Jarlsberg cheese; shredded
1 tablespoon Parsley; chopped
1 tablespoon Parmesan cheese; grated
Ground black pepper

Preparation:

Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over medium heat until hot. Add peppers, mushrooms and garlic; cook until soft.
Make slit in pita, fill with pepper mixture, ham, jarlsberg and parsely.
Sprinkle with parmesan cheese; season with black pepper to taste. Wrap in foil: Bake 15 minutes or until golden brown.
Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@sojourn.com> on Sep 26, 1997

Ham and Cheese Calzones

Servings: 8 Servings

Ingredients:

2 cub Flour, to 2 ½ cups
1 package Dry yeast
1 teaspoon Salt
1 cub Water
½ cub Butter or margaarine
1 Egg, beaten
4 ounce Ham; fully cooked, chopped
8 ounce Ricotta cheese
6 ounce Mozzarella cheese, shredded
¼ cub Parmesan cheese, grated
4 cub Olive oil

Preparation:

For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined.
Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels.
Posted to MC-Recipe Digest V1 #357

From: Diane Lamere <dlamere@plantnet.com>

Date: Sat, 28 Dec 1996 15:33:07 -0800

Ham and Cheese Casserole

Servings: 4 Servings

Ingredients:

3 tablespoon All-purpose flour
1 ½ cub (One 12-oz can) evaporatedskim milk
⅛ teaspoon Black pepper
½ teaspoon Garlic salt; (I added)
¾ cub (3 ounces) shredded Kraftreduced-fat Cheddar cheese
1 ½ cub Hot cooked noodles; rinsedand drained
1 cub (one 8-oz can) cut greenbeans; rinsed and drained
1 cub (6-oz) diced fat-free hamor any extra-lean ham

Preparation:

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with butter-flavored cooking spray. In a covered jar, combine flour, evaporated skim milk, black pepper, and optional garlic salt. Stir in Cheddar cheese.
Cook over medium heat until sauce thickens, stirring constantly. Add noodles, green beans, and ham. Mix well to combine. Spoon mixture into prepared baking dish. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Nutritional info: One serving = 290 calories, 6 gm fat (18.6 CFF), 24 gm protein, 35 gm carbohydrate, 654 mg sodium, 443 mg calcium, 2 gm fiber.
Diabetic exchanges: 1-½ meat, 1-½ starch, 1 skim milk, ½ vegetable.

Source: JoAnna M. Lund, _Grandma's Comfort Food - Made Healthy_; 1998.
Submitted by Mary Ann Young to Eat-lf list on 03/10/98.
Posted to EAT-LF Digest by HONEYBABE@prodigy.net (Mary Ann Young) on Mar 10, 1998

Ham and Cheese Casserole

Servings: 4 Servings

Ingredients:

½ cub MIRACLE WHIP SALAD DRESSING
2 cub BROCCOLI FLOWERETS
1 ½ cub SHARP CHEDDAR CHEESE
1 ½ cub CHOPPED HAM
1 ½ cub CORKSCREW NOODLES, COOKED
½ cub RED OR GREEN PEPPER, CHOPPED
¼ cub MILK
¾ cub SEASONED CROUTONS (OPTIONAL)

Preparation:

MIX ALL INGREDIENTS EXCEPT ½ CUP CHEESE AND CROUTONS. SPOON INTO A 1 ½ QUART CASSEROLE DISH. SPRINKLE WITH REMAINING CHEESE AND CROUTONS. BAKE AT 350 DEG F. FOR 30 MINUTES OR MICROWAVE ON HIGH FOR 8 TO 10 MINUTES OR UNTIL HEATED THROUGH. PREP TIME 10 MINUTES. COOKING TIME 30 MINUTES.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May 3, 1998

Ham and Cheese Chicken Rolls

Servings: 4 Servings

Ingredients:

4 Boneless skinless chicken
Breast halves
4 Ham slices, extra lean
4 Swiss cheese slices -- very
Thin
¼ cub All-purpose flour
1 dash Salt
¼ teaspoon Black pepper -- fresh
Ground
¼ teaspoon Lemon pepper -- optional
½ cub Soft bread crumbs
1 Egg
2 ½ tablespoon Canola oil -- or peanut

Preparation:

1. Skin the chicken breasts and pound to ¼ inch between sheets of waxed paper. 2. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie. 3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs. 4. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice. 5. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Cheese Chicken Turnovers

Servings: 1 Servings

Ingredients:

4 Thin slices prosciutto
4 slice Mozzarella cheese
4 Boneless skinless chickenbreast halves; pounded to¼ inch thickness
Toothpicks
2 teaspoon Vegetable oil
2 teaspoon Unsalted butter
2 tablespoon Plus 2 tsp. dry white wine
1 tablespoon Plus 1 tsp. parsley; chopped

Preparation:

Prep: 15 min, Cook: 15 min.

Place ¾ slice of prosciutto and ¾ slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers. Heat oil and butter in a heavy nonstick skillet over medium high heat. Saut‚ chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout. Add wine and simmer 5 minutes. Remove toothpicks before serving garnished with parsley.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

Ham and Cheese Chowder

Servings: 5 Servings

Ingredients:

2 cub Diced, cooked potatoes
1 cub Chopped onion
3 tablespoon Butter
3 tablespoon Flour
Salt
Pepper
3 cub Milk
1 ½ cub Chopped ham
1 ½ cub Grated cheddar cheese
1 Small can cream-style corn

Preparation:

In large pan, cook potatoes and onion in boiling water until onions are tender. Drain liquid except for 1 cup which remains in the pan with the potato mixture.

In small pan, melt butter. Stir in flour, salt and pepper. Add flour mixture to potatoes and onions. Cook and stir until mixture thickens and bubbles. (Watch carefully to avoid mixture sticking to pan.)

Add milk, ham, cheese and cream-style corn. Stir over medium heat until cheese melts.

Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Crisps

Servings: 12 Servings

Ingredients:

1 17 ounce pkg frozen puff pastry
2 tablespoon Honey
2 tablespoon Dijon mustard
¼ cub Parmesan or Romano cheese;grated
6 ounce Thinly sliced fully cookedham
1 Egg
2 teaspoon Water

Preparation:

Let folded pastry stand at room temperature for 20 minutes to thaw. Line baking sheets with parchment or plain brown paper. Stir together honey & mustard; set aside.

On a lightly floured surface, unfold 1 pastry sheet. Spread with half of the honey mustard mixture. Sprinkle with half of the cheese; top with half of the ham. Starting at a long edge, roll pastry, jelly roll style, to center of dough. Repeat from opposite edge, forming 2 rolls that meet in the center. With a sharp knife, cut the pastry roll crosswise into ½" thick slices. (If roll is too soft to slice easily, chill for a few minutes.) Arrange the slices 2" apart on the prepared baking sheets.
Repeat with remaining pastry, honey mustard mixture, etc. (If desired, place baking sheet in the freezer till pastries are solid. Transfer frozen pastries to freezer containers or bags. Freeze for up to 1 month.)

Combine egg and water; brush onto pastries. Bake fresh or frozen pastries in a 400 oven for 15 to 18 minutes or until golden. Remove from sheet, cool on a rack. Serve warm or at room termperature. Makes 40.
Posted to FOODWINE Digest 4 October 96

Date: Fri, 4 Oct 1996 18:13:45 -0400

From: Laura Hunter <LHunter722@AOL.COM>

Ham and Cheese French Toast

Servings: 4 Servings

Ingredients:

3 Eggs
Lightly buttered
¾ cub Milk
4 slice Boiled ham
1 tablespoon Sugar
4 slice Swiss or american cheese
¼ teaspoon Salt
Butter or margarine
8 White bread slices

Preparation:

With rotary beater, beat eggs with milk, sugar, and salt just to combine .
Make 4 sandwiches with bread, ham, and cheese; cut into quarters diagonally. Place in single layer in shallow baking dish. Pour egg mixture over top, covering completely. Refrigerate overnight. Next day, just before serving, in hot butter, saute sandwiches until golden on each side and cheese is slightly melted. Source: McCalls

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Cheese Fusilli Casserole

Servings: 8 Servings

Ingredients:

1 pound Fusilli pasta; cookedaccording to packagedirections
2 tablespoon Butter or margarine
2/3 cub Chopped onion
3 tablespoon Flour
3 cub Milk
2 cub (8 oz.) shredded Cheddarcheese
1 teaspoon Dry mustard
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅛ teaspoon Ground red pepper
1 can (14 oz.) tomatoes; cut up
8 ounce Sliced baked ham; cut into¼-inch-thick strips
1 cub Frozen peas

CRUMB TOPPING:
1/3 cub Plain dry bread crumbs
1 tablespoon Freshly grated Parmesancheese
1 tablespoon Chopped fresh parsley

Preparation:

1. Heat oven to 375°F. Grease a 3-quart casserole; set aside.

2. Melt butter in medium saucepan over medium-high heat. Add onion and cook until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour milk into saucepan, stirring constantly. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese, mustard, salt and peppers. Toss cheese sauce with pasta, tomatoes, ham and peas. Pour into ovenproof casserole.

3. Make Crumb Topping: Combine all ingredients and sprinkle over casserole.
Bake 15 minutes, until golden.

Makes 8 servings.

The cure for a hard day, this dish offers the comfort of baked macaroni 'n' cheese.

PER SERVING Calories 530 Total Fat 20.5 g Saturated Fat 11 g Cholesterol 68 mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg Fiber 3 g

Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy

MasterCook formatted by Joyce M. Bennis (Joyce_B@msn.com)

Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on May 10, 1998

Ham and Cheese Griddle Cakes

Servings: 1 Servings

Ingredients:

¾ cub Yellow cornmeal
¾ cub Unbleached all purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1 ½ cub Buttermilk
3 large Eggs; separated
4 tablespoon Butter; (about) melted
1/3 cub Crumbled Maytag blue cheese
1/3 cub Finely chopped ham
Maple syrup

Preparation:

Mix first 5 ingredients in large bowl to blend. Whisk buttermilk, egg yolks and 1 ½ tablespoons melted butter in medium bowl to blend. Whisk into dry ingredients. Mix in cheese and ham. Beat egg whites in another bowl to stiff peaks. Fold whites into batter in 2 additions.

Heat 1 tablespoon melted butter in large nonstick skillet over medium heat.
Working in batches, pour batter into skillet by ¼ cupfuls. Cook until cakes are puffed and golden, adding more butter skillet for each batch if necessary, about 3 minutes per side. Transfer to plates. Serve with maple syrup.

4 Servings

Bon Appétit November 1995
Posted to MC-Recipe Digest V1 #978 by shade <liveoak@polaris.net> on Jan 2, 1998

Ham and Cheese Grits Casserole

Servings: 6 Servings

Ingredients:

3 ½ cub Nonfat milk
1 teaspoon Salt
1 ¼ cub Quick-cooking grits
4 ounce Cooked ham; diced (¾ cup)
3 ounce Low-fat Monterey Jack cheeseshredded; (¾ cup)
2 tablespoon Grated Parmesan cheese
1 Pickled jalapeno chile;minced
2 large Eggs
3 large Egg whites

Preparation:

1. Preheat oven to 325F. Grease shallow 2-quart casserole. In heavy 3-quart saucepan, heat 1 ½ cups milk, 2 ¼ cups water, and salt to boiling over medium-high heat. Gradually stir in grits, beating constantly with wire whisk. Cover and simmer over low heat 5 minutes, stirring occasionally.
Remove from heat; stir in ham, cheeses, and jalapeno.

2. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk.
Gradually add grits to egg mixture (mixture will be lumpy).

3. Pour mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top is set and edges are lightly golden. Remove from oven; let stand 10 minutes.

Makes 6 main-dish servings. Each serving: About 300 calories, 19 g protein, 34 g carbohydrate, 9 g total fat (5 g saturated), 98 mg cholesterol, 870 mg sodium. * Scanned, Typed or Downloaded and Busted by Marcia Fasy

Recipe by: Good Housekeeping 3/98

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998

Ham and Cheese Loaf

Servings: 6 Servings

Ingredients:

Jim Vorheis
6 Eggs
¾ cub Milk
1 ½ cub All-purpose flour
2 ½ teaspoon Baking powder
½ teaspoon Salt
6 slice Bacon, fried crisp, drainedand crumbled
1 cub Diced cooked ham
1 cub Shredded Monterey Jackcheese
1 cub Shredded Swiss cheese
1 cub Shredded sharp Cheddarcheese

Preparation:

In large bowl, beat eggs until foamy; add milk, flour, baking powder and salt, stirring until well blended. Add bacon, ham and cheeses and mix well.
Bake in greased and floured 9x5-inch loaf pan at 350 F for 55-65 minutes or until wooden pick inserted in center comes out clean.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Loaf

Servings: 1 Servings

Ingredients:

1 ½ cub Water; very warm
2 tablespoon Butter; softened
2 ½ cub Bread or all-purpose flour
1 1/3 cub Rye flour
1 tablespoon Honey
1 teaspoon Salt
1 teaspoon Fennel
1 teaspoon Caraway seed
½ cub Raisins
1 teaspoon Yeast

Preparation:

In the bread machine, I mix the following and set the timer for dough:

When the dough is ready, knead it just a bit and then roll it out into a 15 x 9" rectangle. Dot with bits of butter. Evenly place ham pieces or very thin slices on the rolled out dough; top with cheese; and roll the dough up so the loaf is 9" long (jelly roll style). Place in well-greased bread pan, cover, and let rise 1 hour. Preheat oven to 350 and bake loaf for 1 to 1-¼ hours. Brush with butter when you remove it from the oven.
Posted to EAT-L Digest by Sue Plumley <splumley@CITYNET.NET> on Dec 31, 1997

Ham and Cheese Muffins

Servings: 12 Servings

Ingredients:

½ cub Milk
¾ cub Cheddar cheese; shredded
3 tablespoon Vegetable oil
1/3 cub Onion; chopped
1 Egg
1/3 cub Bell pepper; chopped
1 ½ cub Bisquick® baking mix
½ cub Ham; chopped

Preparation:

Heat oven to 400. Spray 12 medium muffin cups with non-stick spray. Beat milk, oil and eggs slightly in large bowl. Stir in remaining ingredients with a fork until moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 20 minutes. Serve warm.

>From the Recipe Files of RecipeLu <recipelu@recipelu.com> by Laurie Campbell <lauriec@flash.net> on Oct 7, 1997.

Recipe by: Best of Bisquick Cookbook

Posted to recipelu-digest Volume 01 Number 584 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998

Ham and Cheese Muffins

Servings: 1 Servings

Ingredients:

2 cub Self-rising flour
½ teaspoon Baking soda
1 cub Milk
½ cub Mayonnaise
½ cub Finely chopped fully cookedham
½ cub Shredded cheddar cheese

Preparation:

In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 425 degrees for 16-18 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Bill and Nancy Read <Steeda@vnet.net> on Thu, 16 Jan 1997.

Ham and Cheese Omelet

Servings: 100 Servings

Ingredients:

2 pound HAM SECTIONED CURED
4 pound CHEESE CHEDDER
200 EGGS SHELL
1 pound SHORTENING; 3LB

Preparation:

TEMPERATURE: 325 F. GRIDDLE
:

1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP, BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

3. USE GRATED OR SHREDDED CHEDDAR OR AMERICAN CHEESE AND CHOPPED, CANNED HAM; SPRINKLE CHEESE AND HAM OVER EGGS WHEN PARTIALLY SET.

4. FOLD OMELETS IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET.
SERVE IMMEDIATELY.
:

NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 ½ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.

NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.

Recipe Number: F00806

SERVING SIZE: 1 OMELET

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Cheese Oven Omelet

Servings: 4 Servings

Ingredients:

4 Eggs
½ cub Rich Milk
¼ teaspoon Seasoned Salt
½ cub Ham; Chopped
½ cub Cheese; Shredded
1 ½ tablespoon Onion; Finely Chopped

Preparation:

Mix all ingredients together. Pour into greased 1 quart casserole. Bake 40-45 minutes at 325 ° until omelet is set and top is golden brown.

This recipe comes from Mary Beth Roe's Cookbook "More Family Favorites" Published by FLP Publications PO box 208 Long Prairie, Minnesota 56347

Recipe by: "More Family Favorites" Mary Beth Roe

Posted to recipelu-digest by PLK1028@aol.com on Feb 8, 1998

Ham and Cheese Pasta Casserole

Servings: 4 Servings

Ingredients:

2 cub Cooked pasta
1 cub Cooked ham; cubed
2 medium Leeks, sauteed in butter;sliced thin
1 ounce pkg frozen choppedspinach; thawed and drained
1 4-oz. can mushroom stems andpieces; drained
1 can Cream of mushroom soup
4 ounce Swiss cheese; grated
Salt & pepper; to taste
Seasoned bread crumbs
Cooking spray

Preparation:

Preheat oven to 350F.

Mix well all ingredients *except* bread crumbs; turn into prepared 1 ½ qt. casserole dish. Top with bread crumbs and bake ~30 minutes.
Recipe By : Ellen Court

Posted to FOODWINE Digest 16 October 96

Date: Wed, 16 Oct 1996 20:49:38 -0500

From: Ellen Court <CourtMoss@NOVA-NET.NET>

Ham and Cheese Pie

Servings: 1 Servings

Ingredients:

1 can Crescent rolls
½ pound Ham; chopped up
½ pound Swiss; (or cheese ofchoice), cubed
4 Green onions; chopped
3 large Eggs; beaten

Preparation:

Unroll crescent roll dough. Use 5 of the triangles to cover a 9" pie plate.
Cut remaining 3 triangles into thin strips and save. Combine next 4 ingredients so that ham and cheese are well coated, pour into prepared pie plate. Arrange remaining strips on top. Bake in a 350 degree oven for 55 minutes.

Karen in Vermont

Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 17, 1998

Ham and Cheese Pizza Loaf

Servings: 8 Servings

Ingredients:

1 pound Frozen bread dough, thawedand risen
½ cub Chopped onion
1 tablespoon Butter
12 ounce Ham, cut in strips
8 ounce Ricotta cheese
6 ounce Cheddar cheese, shredded
2 tablespoon Chopped fresh parsley

Preparation:

In a small skillet, saute onion in butter until tender. In medium bowl, combine all filling ingredients.

On lightly floured surface, roll dough into 15x10-inch rectangle. Spread filling in a 4-inch strip lengthwise down center of dough. Fold long sides of dough over filling; pinch edges together to seal. Place seam side down on cookie sheet, tucking ends under. Cut slits on top.

Bake at 375°F for 20-25 minutes or until golden brown. Let stand 10 minutes before serving. Cut into slices.

NOTES : I also have made this with Italian sausage instead of ham and mozzarella cheese instead of cheddar.
Recipe by: Pillsbury recipe modified by Cindy

Posted to MC-Recipe Digest V1 #464 by DarlingCL@aol.com on Feb 1, 1997.

Ham and Cheese Potato Bites

Servings: 24 Servings

Ingredients:

1 ½ pound New potatoes; small &unpeeled
1 cub Gruyere cheese; shredded
½ cub Finely chopped ham
¼ cub Sour cream; plus 2tablespoons
¼ cub Whipped cream cheese withchives;
3 tablespoon Crushed pineapple; drainedwell
½ teaspoon Garlic salt
½ teaspoon Cayenne
Fresh parsley; for garnish

Preparation:

Place potatoes in a lightly greased roasting pan. Bake at 400 for 50 minutes or just until tender. Let cool. Cut potatoes in half. Using a small spoon, scopp out most of the pulp from each potato half. Set shells aside.

Combine potato pulp, cheese, and next 6 ingredients; stir mixture well.
Spoon mixture into potato shells. (You can make to this point and store in refrigerator over night.)

Place potatoes on a rack in roasting pan. Broil 5 ½" from heat 4-5 minutes or until golden.

Per serving: 43 Calories; 2g Fat (43% calories from fat); 2g Protein; 4g Carbohydrate; 6mg Cholesterol; 19mg Sodium

Recipe by: Christmas with Southern Living, 1996

Posted to EAT-L Digest by #ebburtis <ebburtis@IX.NETCOM.COM> on Dec 24, 1997

Ham and Cheese Potato Skins

Servings: 12 Servings

Ingredients:

Basic Potato Skins recipe
1 teaspoon Dijon or spicy mustard
¼ pound Thinly sliced ham
2 ounce Roasted red peppers -or-
2 ounce Whole pimentos
½ cub Monterey Jack cheese shreds
Chopped parsley (optional)

Preparation:

Preheat oven to 400 degrees. Follow the recipe for Basic Crispy Potato Skins.¶
Brush insides of potato skins with mustard. Drain and slice peppers or pimientos. Top with slices of ham and a few strips of pepper/pimiento.
Sprinkle with cheese.¶
Bake about 10 minutes on baking sheet, or until cheese is melted and bubbling. Sprinkle with parsley if you like.¶ Makes about 2 skins per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Potatoes

Servings: 6 Servings

Ingredients:

1 tablespoon Margarine or oil
½ cub Cooked and chopped ham
1 medium Onion; sliced, (about ½c)
¼ cub Diced green or red sweetpepper
1 can (10 ¾ oz) CampbellsCondensed cheddar cheesesoup
½ cub Milk
1 teaspoon Prepared mustard
4 cub Frozen diced potatoes

Preparation:

In a 10-inch skillet over medium heat, in hot margarine, cook ham, onion and pepper until veggies are tender-crisp, stirring often. Add rest of ingredients. Heat to boiling. Reduce heat to low. Cover and cook 10 minutes or until potatoes are tender, stirring often.

[I would bet one could add a bread or cracker crumb topping to this. Also- be versatile with different meats and maybe some veggies.]

Recipe from Campbells Soup

Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Mar 15, 1998

Ham and Cheese Potatoes Au Gratin

Servings: 2 Servings

Ingredients:

2 cub Sliced peeled potatoes,cooked
1 cub Diced cooked ham
1 tablespoon Minced onion
1/3 cub Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
1 cub Shredded cheddar cheese (4oz.)
¾ teaspoon Salt
1 dash White pepper
Chopped fresh parsley

Preparation:

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth.
Gradually add milk, stirring constantly until mixture thickens and bubbles.
Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY:
Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Pudding

Servings: 6 Servings

Ingredients:

300 g Cream cheese (Philadelphia)*
300 g Ham minced*
3 Eggs
1 tablespoon Cornstarch
1 teaspoon Prepared mustard
2 tablespoon Minced parsley
1 Bay leave
1 pinch Salt
1 pinch Ground pepper
Butter and bread crumbs forbuttering the mold

Preparation:

1.- Preheat oven (high temperature).

2.- Mix cream cheese, eggs, cornstarch and mustard. You can use the electric blender here.

3.- Combine ham and parsley. Add salt (be careful here!) and pepper to taste.

4.- Grease a plum-cake mold** with the butter and sprinkle thoroughly with the bread crumbs. Discard the crumbs that are not stuck to the butter.

5.- Put the mixture in the mold, decorate with the bay leaf, and bake 40-50 minutes.

6.- Cool, take out of the mold and serve in slices at room temperature.

(Don't worry if the pudding loses volume while cooling, it's normal).

* 300 gr. = ¾ pound (aprox.) * The mold I use is about 10" long, 3" hide and 2" wide. I don't know if "plum-cake mold" is understable...

Posted to MC-Recipe Digest V1 #571 by Cristina Macia <adler@lander.es> on Apr 16, 1997

Ham and Cheese Puffs

Servings: 40 Servings

Ingredients:

½ cub Butter; room temperature
1 ½ cub Grated cheddar cheese
1/3 cub Finely chopped baked ham
¼ teaspoon Worcestershire sauce
1 dash Cayenne pepper
1 cub Sifted all-purpose flour

Preparation:

Preheat the oven to 350°. Combine the butter, cheese, ham,and seasonings in a medium-size bowl and mix well. Gradually add the flour, mixing well after each addition.

Shape the dough into a smooth ball. Break off small pieces of dough the size of large marbles. Place the balls on a baking sheet and bake until lightly browned, 15-18 minutes.

Recipe by: Jane Webber Guerry - Party Receipts

Posted to MC-Recipe Digest V1 #869 by The Taillons <taillon@earthlink.net> on Oct 26, 1997

Ham and Cheese Quesadillas

Servings: 1 Servings

Ingredients:

8 Tortillas- 7 to 8-inch
4 cub Grated Monterey Jack cheese;(about 1 pound)
8 Thin slices ham; (about 6½ ounces)
2 Green onions; chopped(including green tops)
6 teaspoon Butter

Preparation:

Arrange 4 tortillas on work surface. Sprinkle ½ cup cheese over each tortilla. Top with ham, leaving ¼-inch borders. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate>)

Melt 1 ½ teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve.

4 Servings

Bon Appétit Too busy to Cook
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998

Ham and Cheese Quiche

Servings: 4 Servings

Ingredients:

2 cub Cooked ham; cubed
1 (10-inch) pastry shell
1 package (10-oz) frozen broccoli
2 cub Swiss cheese; shredded
3 tablespoon Onion; chopped
1 ½ cub Scalded milk
3 Eggs; slightly beaten
⅛ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Cook, drain and chop broccoli. Layer half of broccoli, ham and cheese in shell. Repeat with second half. Sprinkle onion over top and set aside.
Gradually stir milk into eggs and add seasonings. Pour into pastry shell and bake at 450 for 10 minutes. Reduce heat to 325 and cook 35 minutes. Let stand a few minutes before serving. Serves 4-6.

ST. JOHNS EPISCOPAL CHURCH

HELENA, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Cheese Rillette

Servings: 1 Servings

Ingredients:

1 cub Chopped cooked ham
2 Chopped hard cooked eggs
1 package (3-oz) soften cream cheese
1 teaspoon Dijon mustard
3 Mushrooms finely chopped
1 tablespoon Finely chopped onion
3 tablespoon Melted butter

Preparation:

Place ham, eggs, cream cheese, mustard, mushrooms and onion in a food processor and process, using a pulsing action. Do not puree. Pack mixture in one or two small crocks and cover with a thin layer of melted butter.
Refrigerate overnight. Serve with warm buttermilk biscuits.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Ring

Servings: 4 Servings

Ingredients:

1 tablespoon Softened butter
¼ cub Parsley
2 tablespoon Chopped onion
2 tablespoon Mustard
1 teaspoon Lemon juice
1 cub Broccoli; chopped
1 cub Ham; chopped and shredded
1 ½ cub Cheddar; american or swisscheese
1 package Crescent rolls

Preparation:

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: rstewart@infobahn.icubed.com (Karen Stewart, McDonald, PA)

Mix butter, mustard and lemon juice. Add onion, parsley, ham, broccoli and cheese. Arrange crescent rolls in a circle with the points out like a star and the center overlapping. Place mixture in center and fold the ends of the rolls into the middle. Bake at 350 degrees for 25 minutes.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 12 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Cheese Roll

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; softened
2 cub Shredded cheddar cheese
1 teaspoon Grated onions
1 teaspoon Dry mustard
½ teaspoon Paprika
2 ¼ ounce Deviled ham
1 tablespoon Parsley flakes
½ cub Chopped pecans
Parsley sprigs

Preparation:

Combine first 7 ingredients, mixing well, dhill thoroughly. shaape into an 8 inch roll, and coat with pecans. chill, garnish with parsley and serve with assorted crachers.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 18, 1998

Ham and Cheese Roll-Ups

Servings: 1 Servings

Ingredients:

1 package (6-oz) honey ham slices
1 Jar (5-oz) sharp
Pasteurized process cheese
Spread
1 small Green/red bell pepper
Seeded and cut into 14
Strips
Sliced tomatos

Preparation:

Cut each ham slice in half; spread cheese ebenl;y over each slice. Place a pepper strip on one end of each slice; roll-up. Place on serving platter with tomatos.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Cheese Roll-Ups

Servings: 1 Servings

Ingredients:

Crescent rolls
Grated cheese
Thin ham slices
Dijon mustard

Preparation:

Open crescent rolls and separate into rectangles, smoothing out peprforations in each sheet. Spread with mustard, place a slice of ham, then grated sheese on each sheet. Roll up and slice into five or six slices per sheet. Place on baking sheet and bake at 350 degrees until golden brown. I did not give measurements because you can make as many or as few as needed for the occasion. It takes four slices of ham per can of crescent rolls.

Posted to Kitmailbox by Pamela Morrisson <pmorrsn@wnm.net> on Apr 30, 1997

Ham and Cheese Sandwich

Servings: 100 Servings

Ingredients:

12 ½ pound HAM SECTIONED CURED
5 3/16 pound CHEESE AMER/SLICE
4 pound LETTUCE FRESH
200 slice BREAD SNDWICH 22OZ #51
2 pound MUSTARD PREP. 1 LB JAR

Preparation:

1. SLICE HAM INTO THIN SLICES.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH 1 SLICE CHEESE, LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001).

NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.
THAW HAM.

NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 5. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01102

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Cheese Sandwich Pizza

Servings: 1 Servings

Ingredients:

12 slice American cheese
2 cub Mozzarella cheese; shredded
2 cub Sharp Cheddar Cheese;shredded
1 pound Ham slices
1 large Tomato; chopped
1 Onion; chopped
Mayonnaise
Garlic powder to taste
1 12" Mama Mary's GourmetPizza Crust Or Boboli
Melted butter

Preparation:

Brush crust with melted butter. Top with ham slices covering all of crust, continuing to layer until all the ham is gone. Top ham with a layer of mayonnaise. Sprinkle chopped tomatoes and onions over the top of the mayonnaise. Sprinkle with garlic powder to taste. Place individual pieces of American cheese to cover top layer. Sprinkle with Mozzarella cheese, then Sharp Cheddar Cheese. Bake in a preheated 375 degree oven until hot or until cheese melts. Remove from oven and let stand 5 minutes. Slice and serve as you would a pizza. Just as good reheated the next day. Cut in small squares and serve as an appetizer if desired.

A family favorite! Created with what was in the refrigerator at the time!
Everyone loves this. Also great on boboli crusts.

Recipe by: Vicki Phillips (Kountry Cook)

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 09, 1998

Ham and Cheese Sandwich Round

Servings: 1 Servings

Ingredients:

1 Round (1 lb) loaf sourdoughbread
½ cub Mayonnaise or salad dressing
2 ½ teaspoon Dried Italian seasoning
½ teaspoon Pepper
1 large Onion, thinly sliced
2 Medium-size green or sweetred peppers, cut into thinstrips
1 Stalk celery, sliced
1 tablespoon Olive oil
1 pound Cooked ham, thinly sliced(about 25 slices)
1 ½ cub (6 oz) shredded cheddar andmozzarella cheese blend

Preparation:

(Southern Living, December 1994)

Slice off top third of bread loaf; set top aside. Hollow out bottom section, leaving a ½-inch shell. (Reserve crumbs for another use).
Combine mayonnaise, Italian seasoning, and pepper. Brush inside of bread shell with half of mixture. Set shell and remaining mixture aside. Cook onion, pepper strips, and celery in olive oil in a large skillet over medium-high heat until tender, stirring often. Arrange half of ham in bread shell and top with half of vegetable mixture, sprinkle with half of cheese.
Spread remaining mayonnaise mixture over cheese. Repeat layers with remaining vegetable mixture, ham, and cheese. Replace bread top. Wrap sandwich in heavy-duty aluminum foil. Bake at 400 degrees for 30 minutes or until thoroughly heated. Cut sandwich into wedges, and serve immediately.
Yield: 6 servings

Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.

Ham and Cheese Spread Magnificent

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; softened
½ cub Sour cream
1/3 package Ranch salad dressing mix
3 tablespoon Honey
4 ounce Ham; ground or shredded
½ cub Cheddar cheese; shredded

Preparation:

Combine cream cheese with sour cream, Ranch Dressing Mix and honey. Fold in ham and cheese. Serve with chips or snack crackers.

Note: This one is a treasure! It impresses everyone and is so good...
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 09, 1998

Ham and Cheese Stromboli

Servings: 6 Servings

Ingredients:

½ package Pepperidge farm (r) frozenpuff pastry sheets; (1sheet)
1 Egg
1 tablespoon Water
½ pound Sliced cooked ham
½ pound Sliced cooked turkey
1 cub Shredded cheddar cheese; (4ounces)

Preparation:

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees. Mix egg and water and set aside.

2. Unfold pastry on lightly floured surface. Roll into 16- by 12-inch rectangle. With short side facing you, layer ham and turkey on bottom half of pastry to within 1 inch of edges. Sprinkle meat with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

3. Bake 25 minutes or until golden. Slice and serve warm.

Prep Time: 15 Min. Thaw Time: 30 Min. Cook Time: 25 Min.
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 20, 1998

Ham and Cheese with Coleslaw

Servings: 4 Servings

Ingredients:

2 tablespoon Margarine or Butter
4 Slices Rye Bread, Toasted
1 Large Tomato, Sliced
1 cub Coleslaw
½ teaspoon Prepared Mustard
4 Slices Cooked Ham
4 Slices Cheese

Preparation:

Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices.

Microwave uncovered until cheese begins to melt, 1 ½ to 2 minutes. Top each sandwich with a spoonful of coleslaw.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/microwav.zip

Ham and Chicken Au Gratin

Servings: 4 Servings

Ingredients:

1/3 cub Butter
⅛ teaspoon Nutmeg
2/3 cub Onions; chopped
⅛ teaspoon Pepper
1/3 cub Flour
3 cub Ham; cooked, diced
3 cub Milk
2 cub Chicken; cooked, diced
¼ teaspoon Salt
1 cub Sharp cheddar cheese; cut up
2 cub Rice; cooked
½ cub Buttered fresh breadcrumbs

Preparation:

Preheat oven to 350~. Melt butter in skillet over medium heat; saute onions til tender. Stir in flour; slowly add milk, stirring constantly til thickened. Combine with remaining ingredients except crumbs in casserole.
Top with bread crumbs. Bake at 350~ for 30 to 35 minutes or til brown.
Makes 4-6 servings.
Posted to MM-Recipes Digest V3 #196

Date: Fri, 12 Jul 1996 19:18:37 -0400

From: Dan Schamber <dansch@haven.ios.com>

Ham and Chicken Casserole

Servings: 1 Servings

Ingredients:

3 can Cream of mushroom soup
1 can Bean sprouts
2 cub Celery, sliced thin
2 cub Green onions, cut thin
2 cub Ham, cooked and cubed
2 cub Chicken, cooked and cubed
¼ cub Soy sauce
1 cub Toasted almonds, slivered
2 cub Chinese noodles

Preparation:

Mix all together, omitting noodles. Place ½ cup noodles in bottom of greased 13 X 9 inch baking dish. Add mixture and top with remaining noodles. Bake 1 hour at 350 degrees. DELICIOUS! Posted to Recipe Archive - 06 Apr 97 by ted by: ajewell@sound.net on Apr 6, 9

Ham and Chicken Chowder

Servings: 4 Servings

Ingredients:

6 cub Chicken stock
2 cub Cooked ham; diced
2 cub Potatoes; cubed
8 small Onions
1 cub Corn
1 cub Cut green beans
1 cub Lima beans
1 cub Canned tomatoes
2 Stalks celery w/leaves; chop
1 tablespoon Parsley; minced
1 teaspoon Salt
½ teaspoon Pepper
1 Bay leaf

Preparation:

Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Chicken Pie

Servings: 4 Servings

Ingredients:

10 ¾ ounce Can condensed cream of
Mushroom soup
⅛ teaspoon Marjoram
⅛ teaspoon Thyme
¼ cub Onion -- chopped
½ cub Celery -- chopped
2 ½ ounce Can mushrooms -- drained
1 cub Cooked ham -- diced
1 cub Cooked chicken -- diced
10 ounce Package frozen peas --
Thawed
8 ounce Package refrigerator
Biscuits
Melted butter
1 tablespoon Sesame seeds

Preparation:

In large bowl, combine soup with marjoram, thyme, onion, celery, mushrooms, ham, chicken, and peas. Pour into slow-cooking pot. Cover and on low for 5 to 6 hours. Spoon into shallow baking dish. Arrange biscuits on top; brush with melted butter; sprinkle with sesame seeds. Bake in 350 F oven for 20 to 25 minutes or until biscuits are brown.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Chicken Rolls

Servings: 1 Servings

Ingredients:

2 Whole Chicken Breasts(skinned or skinless;Boneless saves time)
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Five Spice Powder
⅛ teaspoon Garlic Powder
4 slice Ham; (about 1 ounce or 30 geach)
1 Egg Beaten
2 tablespoon Milk; (30 mL)
¼ cub All-purpose Flour
4 Springroll or egg rollwrappers
3 cub Vegetable Oil; (750 mL)

Preparation:

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. 1.Cut breasts in half, Remove Bones if necessary, Pound breast till very thin using a mallet or rolling pin.

2.Combine spices (Salt, Pepper, Five-Spice Powder, Garlic Powder) sprinkle ¼ teaspoon evenly over each flattened chicken breast.

3.Tightly roll up each ham piece and place in the center of each chicken piece. Roll the chicken piece around the ham, tucking in the ends of the chicken about it.

4.Combine egg and milk in a shallow dish. Coat each lightly with flour then dip into the egg-milk mixture. Place each piece diagonally into a spring roll wrapper. Roll it up securely folding the ends. Brush the end corner with egg mixture and a pinch to seal.

5.Heat oil in the wok over high heat until it reaches 375 degrees F (190 C). Fry 3 to 4 rolls at a time in the hot oil until golden and the chicken is completely cooked (about 5 minutes). Drain on absorbent paper.

6.Cool slightly. and cut into 1-inch slices serve on a bed of shredded lettuce or bock choy. (the green and gold looks very pretty) Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16, 1998

Ham and Cole Slaw Sandwich

Servings: 4 Servings

Ingredients:

½ cub BEST FOODS Mayonnaise
2 tablespoon Cider vinegar
2 teaspoon Sugar
½ teaspoon Salt
3 cub Shredded cabbage
¾ pound Sliced ham

Preparation:

Combine mayonnaise, vinegar, sugar and salt. Add cabbage. Layer ham and slaw between pumpernickel bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Corn Casserole

Servings: 8 Servings

Ingredients:

3 tablespoon Reduced-calorie margarine
3 tablespoon Flour
1 ½ cub Skim milk
½ teaspoon Dry mustard
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Worcestershire sauce
1 can whole kernelcorn, drained
¼ cub Shopped onion
¼ cub Shopped green pepper
2 cub Cubed lean cooked ham
1 cub Breadcrumbs
1 cub Gratedlow-fat processAmerican cheese
Make white sauce ofmargarine, flour and milk(see below)
Stir in mustard, salt,pepper, and Worcestershiresauce
Add corn, onion, greenpepper and ham
Pour mixture into nonstickcasserole
Top with breadcrumbs andcheese
Bake at 375 for 25 minutesor until bubbly.
***********************************************************
White Sauce
Yield: 1 cup
Each serving: 2 Tbsp
Free Food (1 serving perday)
1 tablespoon Reduced-calorie margarine
1 tablespoon All purpose flour
1 cub Skim milk
½ teaspoon Salt

Preparation:

Yield: 8 servings ¾ C ea. Each serving may be exchanged for: 1 Bread, 2 Medium-fat Meat, 1 Vegetable

Melt margarine in saucepan

Blend in flour slowly

Remove from heat

Add milk, stirring constantly

Return to low heat and stir slowly but steadily until sauce boils

Add salt

Remove from heat

Courtesy of Shareware RECIPE CLIPPER 1.1

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Ham and Corn Chowder

Servings: 4 Servings

Ingredients:

½ cub Coarsely chopped onion
½ cub Butter or margarine; melted
17 ounce Cream-style corn
1 cub Chopped cooked ham
⅛ teaspoon Pepper
½ cub Half-and-half
⅛ teaspoon Salt

Preparation:

Sauté onion in butter in a dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil).

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998

Ham and Corn Chowder

Servings: 6 Servings

Ingredients:

½ cub Onion, sliced
1 large Can cream style corn
½ teaspoon Salt
Croutons, or oyster crackers
½ cub Butter or oleo, melted
½ cub Half & half
1 cub Ham, chopped
⅛ teaspoon Pepper

Preparation:

Saute onion in butter until tender. Add remaining ingreds. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Corn Custard

Servings: 6 Servings

Ingredients:

2 tablespoon Onion,minced
1 tablespoon Ham drippings
3 Eggs,beaten
1 cub Milk
1 cub Ham,diced,cooked
1 cub Corn,whole kernel,well-drain
1 tablespoon Parsley,minced
¼ teaspoon Salt
1 dash Pepper

Preparation:

1. Saute onion in drippings until tender. 2. Beat eggs in a bowl; add milk, ham, corn, parsley and seasonings. 3. Stir in onions. 4. Pour mixture into a buttered 1-quart casserole. 5. Bake in preheated 350'F. oven 30 to 40 minutes, or until custard is firm.

Ham and Cornbread Casserole

Servings: 6 Servings

Ingredients:

2 cub Ham; cubed cooked ham
1 bunch Green onions; chopped
¼ cub Butter; melted
2 large Eggs; beaten
1 can (11 oz) mexicorn (nibletswith peppers); drained
1 can Cream style corn; (8 /12 oz)
1 cub Self-rising white cornmeal
¾ cub Buttermilk
4 ounce (1 cup) shredded cheddarcheese

Preparation:

Preheat oven to 350 degrees. Spray a 12x8-inch (2 quart) baking dish with non-stick spray. In large bowl, combine all ingredients except cheese. Pour into prepared baking dish. Bake in preheated oven for 45-55 minutes or until golden brown and set. Sprinkle with cheese and bake an additional few minutes, until cheese is melted. Let stand 5 minutes before serving. Cut into squares.

Recipe by: Martha White

Posted to recipelu-digest by Lynn Nelson <lynnn@erols.com> on Feb 17, 1998

Ham and Cucumber Salad

Servings: 8 Servings

Ingredients:

2 package (3-oz) lemon- orlime-flavored gelatin
1 teaspoon Salt
2 cub Boiling water
1 ½ cub Cold water
¼ cub Vinegar
1 cub Slivered; cooked ham
1 cub Sliced celery
¾ cub Diced; drained pineapple
½ cub Thinly sliced quarteredcucumber
¾ teaspoon Grated onion
1 ½ -(up to)
3 tablespoon Prepared horseradish
Radish roses
Cucumber slices

Preparation:

Dissolve gelatin and salt in boiling water. Add cold water and vinegar.
Chill until very thick. Fold in remaining ingredients except radish roses and cucumber slices. Pour into two 1-quart ring molds. Chill until firm.
Unmold on platter. Garnish with radish roses and cucumber slices. Serve with your favorite dressing. Yield: 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Egg Casserole

Servings: 1 Servings

Ingredients:

1 King size loaf of bread
1 pound Ham, chopped
10 oz. Cheddar cheese, sharp
1 Bell pepper, chopped fine
6 Eggs
3 cub Milk
1 teaspoon Salt
3 Handfulls crushed cornflakes
1 Stick of butter, melted

Preparation:

Remove crust and butter one side of the bread. Layer 9x13 inch pan with ½ of the bread. (Cut to fit pan, buttered side down) Sprinkle ham, cheese then bell pepper over the bread. Layer the rest of the pan with bread, buttered side down. Beat the eggs with milk and salt; pour over bread. Cover with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand 1 hour. Crush the cornflakes and sprinkle over the top. Melt the butter and pour over the cornflakes. Bake at 350 degrees for 60 minutes. Randy Rigg

Ham and Egg Casserole

Servings: 1 Servings

Ingredients:

1 Red bell pepper,; chopped
2 Green onions, thinly sliced;(2 tablespoons)
1 tablespoon Butter
6 Eggs
¼ cub Milk
¼ teaspoon Ground cinnamon
Salt and pepper to taste
1 cub Cubed fully cooked ham

Preparation:

Preheat oven to 375 degrees. Saute bell pepper and green onion in butter just until soft. Pour into a baking dish. In a mixing bowl, combine eggs, milk, cinnamon, salt and pepper. Stir in ham. Pour egg-ham mixture into baking dish. Mix well. Bake until eggs are set. Approximately 15 minutes.
Recipe By :FOOD IN A FLASH SHOW# FF2110

Posted to MC-Recipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:19:14 -0500

From: Meg Antczak <meginny@frontiernet.net>

Ham and Egg Casserole

Servings: 3 Servings

Ingredients:

6 Hard-boiled eggs
¼ cub Chopped celery
1 tablespoon Mayonnaise
1 teaspoon Prepared mustard
6 slice Ham
1 can Cream of mushroom soup
1/3 cub Milk
½ cub Grated Cheddar cheese
¼ cub Crushed potato chips
Stuffed olives, sliced,optional

Preparation:

Cut hard boiled eggs in half. Remove yolks and mash with celery, mayonnaise and mustard. Refill whites. Pout halves back together. Wrap each egg with a slice of ham. Arrange in baking dish with fold down. Combine soup and milk.
Pour over ham rolls. Sprinkle with grated Cheddar cheese and crushed chips.
Top with sliced olives. Bake at 350 F. until hot and cheese melts.

NOTES : Can do 2 rolls to a ramekin for individual servings.

Posted to MC-Recipe Digest V1 #358

Recipe by: bobbi744@sojourn.com

From: Roberta Banghart <bobbi744@sojourn.com>

Date: Sun, 29 Dec 1996 13:36:33 -0500

Ham and Egg Casserole, Microwave

Servings: 6 Servings

Ingredients:

1 can Chunk-Style Ham, Drained AndFlaked, 6 ¾ Oz.
1 can Sliced Mushrooms, Drained, 4Oz.
6 Eggs, Beaten
1/3 cub Skim Milk
2 tablespoon Parmesan Cheese, Grated
1 teaspoon Parsley, Dried
½ teaspoon Onion Powder
⅛ teaspoon Pepper
1 cub Mozzarella Cheese, Shredded,4 Oz.

Preparation:

In a 1 ½-quart casserole stir together the ham and the drained mushrooms.
In a mixing bowl, stir together the eggs, skim milk, grated Parmesan cheese, dried parsley, onion powder and pepper.

Pour the egg mixture evenly over the ham mixture in the casserole.
Micro-cook, uncovered on High for 4 to 6 minutes or till the egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes.
Posted to EAT-L Digest 21 Jan 97 by Martha <marthahs@WORLDNET.ATT.NET> on Jan 22, 1997.

Ham and Egg Crescent Bake

Servings: 8 Servings

Ingredients:

EGG MIXTURE:
2 tablespoon Margarine or butter
½ cub Chopped onion
12 Eggs; beaten
1 ½ cub Cooked cubed ham
9 ounce Green giant harvest freshfrozen spinach; orasparagus cuts, thawed,well drained

SAUCE:
1 tablespoon Margarine or butter
2 tablespoon Flour
1 ¼ cub Milk
1 cub Shredded swiss cheese
3 tablespoon Grated parmesan cheese
1 tablespoon Dijon mustard

ROLLS:
1 can (8 oz) pillsburyrefrigerated crescentdinner rolls
1 tablespoon Margarine or butter; melted
1 tablespoon Chopped fresh parsley

Preparation:

Heat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set.
(Eggs will be moist on top). Remove from heat. Fold in ham and spinach.

Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish. Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces.

Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired.

8 to 10 servings

Copyright 1997 The Pillsbury Company

Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.

Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net" <abprice@wf.net> on Dec 28, 1997

Ham and Egg Fried Rice

Servings: 4 Servings

Ingredients:

½ cub Fresh peas -- or defrosted
Frozen
3 tablespoon Peanut oil
2 Eggs -- lightly beaten
3 cub Boiled rice
1 teaspoon Salt
2 ounce Boiled ham -- sliced ¼"
Thick &
1 Scallion, including the
Green top finely c

Preparation:

Boil the peas, uncovered for 5 to 10 minutes. Drain and run cold water over them. Have the peas, oil, eggs, rice, salt, ham and scallions handy.
Heat a 10" skillet over a highheat for 30 seconds. Pour in 1 teaspoon of oil, swirl it about in the pan and reduce the flame to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan at once.
Immediately lift this film gently with a fork and push it to the back of the pan to

As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan. Swirl it around and heat it for 30 seconds. Add the rice and stir fry 2 to 3 minutes until all grains are coated with oil. Add the salt, peas and ham and stir fry for 20 seconds. Return the eggs to Serve at once. Serves 4.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Egg Scramble

Servings: 1 Servings

Ingredients:

9 Eggs
½ cub Buttermilk
1 package (8 oz) cream cheese; cubed
1 can (6 oz) ham
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Fresh baby dill
1 tablespoon Minced garlic

Preparation:

Preheat oven to 350° F. Spray a 12- x 7-inch pan with non-stick spray.

Beat eggs until foamy. Mix all remaining ingredients together with the eggs and pour into pan. Bake at 350° for 30 minutes.

Recipe by: Bushrod Hall Bed & Breakfast, Harriman, TN

Posted to recipelu-digest Volume 01 Number 566 by Crane Walden <cranew@foothill.net> on Jan 20, 1998

Ham and Eggplant Casserole

Servings: 6 Servings

Ingredients:

1 medium Eggplant; pared and cubed
1 large Onion; chopped
¼ cub Butter or margarine
1 cub Applesauce
2 cub Diced ham
½ teaspoon Sage
¼ teaspoon Salt
1 cub Seasoned bread crumbs
2 tablespoon Butter; melted

Preparation:

Mix eggplant, onion and butter in a 3 quart casserole. Cover with plastic wrap. Microwave at high (100%) until onion is tender, 9 to 10 minutes, stirring once during cooking time. V Add applesauce, ham, sage and salt Combine bread crumbs and melted butter. Sprinkle over top. Microwave at high (100%) until eggplant is tender, 4 to 5 minutes. Makes 6 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Ham and Eggs Au Gratin (Ea)

Servings: 4 Servings

Ingredients:

5 tablespoon Butter
5 tablespoon Flour
2 ½ cub Milk
1 ½ cub Grated cheese
2 cub Boiled ham; diced
3 Hard boiled eggs
¼ cub Bread crumbs
1 tablespoon Butter

Preparation:

Make a white sauce of butter, flour and milk. Add cheese and stir until melted. Slice hard boiled eggs and add ham and eggs. Pour in a buttered baking dish, cover with bread crumbs, dot with butter. Bake until browned, 375 degrees.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham and Eggs Bravo

Servings: 6 Servings

Ingredients:

¼ cub Flour
¼ teaspoon Salt
dash Pepper
½ cub Mayonnaise
2 cub Milk
¼ pound American cheese, cubed
¼ cub Sliced green onions
¼ cub Chopped pimiento
1 ½ cub Cubed cooked ham
4 Hard-cooked eggs, sliced
4 English muffins, split,toasted conventionally

Preparation:

1. Blend flour, salt and pepper into mayonnaise; gradually add milk. 2.
Heat, uncovered, in Microwave Oven until thickened 1 ½ minutes; stir. 3.
Add cheese and heat, uncovered, in Microwave Oven until melted, approximately 1 ½ more minutes. 4. Add onion, pimiento, ham and eggs.
Heat, uncovered, in Microwave Oven 2 to 4 minutes or until heated through.
Serve on muffins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Eggs Casserole

Servings: 6 Servings

Ingredients:

8 Hard-cooked eggs
1 cub Milk
2 cub Fine bread crumbs
¼ cub Butter or margarine
2 cub Cooked ham -- chop fine
¾ cub Cracker crumbs -- lightly
Crus
10 ounce Can cream of mushroom soup

Preparation:

Cover the bottom of a 2-qt casserole with half the egg slices. Toss together the ham and bread crumbs until well blended. Place half this mixture over the egg slices. Mix the soup and milk together until smooth.
Pour half of this mixture over the ham. Repeat using the rest of the eggs, ham mixture and soup. Melt the butter and add the cracker crumbs. Stir the crumbs. Stir the crumbs until they are evenly browned and golden. Sprinkle the hot butered crumbs over the top of the casserole. Bake at 350~ for 30 minutes or until golden brown, or microwave on high for 6 minutes, turning ¼ turn over 2 minutes.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Eggs Jambalaya

Servings: 1 Servings

Ingredients:

2 cub Boiled rice
4 Eggs
1 slice Ham, cut up
½ Onion, cut up
½ Stick margarine

Preparation:

For the lady looking for main dish rice recipes, here is a great one from Cajun Country Cookbook.

Melt margarine. Cook ham and onions in margarine until onions are wilted.
Add cooked rice until hot. Add eggs, mix well and stir thoroughly. Salt and black pepper. (serves 4) Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Apr 13, 1997

Ham and Endives Baked in Cheese Sauce

Servings: 4 Servings

Ingredients:

8 Unblemished heads belgian
Endive, about 1 ½ lb
Total weight
5 tablespoon Butter + 1 tsp
½ Juice of lemon
½ cub Water
¼ cub Flour
2 ½ cub Milk
⅛ teaspoon Nutmeg
Cayenne or tabasco to taste
¼ pound Gruyere cheese, grated
2 Egg yolks
½ pound Should be able to get 8 thin
Slices

Preparation:

1. Rinse the endives and drain. Heat 2 tbsp of butter in a heavy skillet in which the endives will fit in one layer. Arrange the endives in the pan.
Sprinkle with the lemon juice and water. Cover closely and cook 30 min. or until tender. Watch carefully that the cooking liquid does not boil away and the endives burn. If necessary, add a little more water to prevent sticking. 2. Meanwhile, melt 3 tbsp of butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. Add the nutmeg and cayenne to taste. Cook, stirring often, about 5 min. 3. Add about 1 cup of the cheese and stir until melted.
Add the egg yolks, stirring rapidly. Bring just to a boil, stirring, but do not boil or the sauce will curdle. 4. Preheat the oven to 425. 5. Place the ham slices on a flat surface. Place an endive on each slice, crosswise in the center. Roll the ham slices to enclose the endive. 6. Use the remaining butter to grease a baking dish. Arrange the ham rolls in the dish, in one layer. Spoon the sauce over all. Sprinkle with the remaining cheese. 7.
place the dish in the oven and bake 10 min. If the top is not uniformly brown, run the dish briefly under the broiler.

This dish: Jambon et endives au gratin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Four Cheese Brunch Casserole

Servings: 1 Servings

Ingredients:

1 Loaf; (8 oz.) French orItalian bread, preferablyday old
8 ounce Fully cooked ham; cut½-inch thick
1 ½ cub Small broccoli flowerets
2 cub (8 oz.) Sargento 4 CheeseCountry Casserole RecipeBlend; divided
1 ½ cub Egg substitute or 6 eggs
2 tablespoon Dijon mustard
2 ½ cub Milk
2 tablespoon Butter or margarine; melted

Preparation:

Cut bread into ¾-inch cubes. Cut ham into ½-inch cubes. Layer half the bread, then half the ham, all of the broccoli and 1 cup cheese in buttered 13 x 9-inch baking dish. Repeat layering with remaining bread, ham and 1 cup cheese, pressing lightly. (Dish will be very full.) In large bowl, combine eggs and mustard. Stir in milk and butter; mix well. Pour evenly over cheese mixture. Let stand 15 minutes or cover and refrigerate up to 24 hours. Bake at 350øF 45 to 50 minutes or until golden brown and set.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

Ham and Fruit Kabobs

Servings: 4 Servings

Ingredients:

½ cub Apricot preserves
½ teaspoon Ground ginger
¼ cub Apricot nectar
1 tablespoon Lemon juice
½ pound (1-½ cups) cooked ham; cutinto 1" cubes
2 Firm medium bananas; cutinto 1" slices
1 can (8 oz.) pineapple chunks;drained

Preparation:

In a bowl, combine preserves, ginger, nectar and lemon juice; mix well.
Marinate ham, bananas, and pineapple 1 to 2 hours in apricot basting sauce.
Thread ham, bananas, and pineapple on 4 large or 8 small skewers, beginning and ending with ham. Grill or broil kabobs 6" to 8" from heat source for 15 to 20 minutes, turning occasionally. Brush often with basting sauce until ham and fruit are heated through. Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on Feb 18, 1998

Ham and Green Beans

Servings: 4 Servings

Ingredients:

1 small Ham bone with meat or hamhocks
1 medium Onion; chopped
3 pound Fresh green beans; trimmedand washed
Salt and freshly groundpepper, to taste

Preparation:

Cover ham bone with water. Simmer for 45 minutes to 1 hour to develop broth. Remove bones from broth; cool and pick off meat. Discard bones.
Return meat to broth. Add onions and green beans. If necessary, add some water to pot. Simmer 20 minutes or until beans are sufficiently cooked.
Serve hot.

Serves 4-6.

I prefer to sprinkle my serving with cider vinegar before eating.

Recipe by: Gail Shermeyer - Family Recipe

Posted to Bakery-Shoppe Digest V1 #237 by 4paws@netrax.net (Shermeyer-Gail) on Sep 14, 1997

Ham and Grits Crustless Quiche

Servings: 6 Servings

Ingredients:

½ cub Water
¼ teaspoon Salt
1/3 cub Quick-cooking grits;uncooked
12 ounce Canned evaporated milk
1 ½ cub Chopped ham
1 cub Cheddar cheese; (4 oz)shredded
3 large Eggs; lightly beaten
1 tablespoon Chopped fresh parsley
1 teaspoon Dry mustard
1 teaspoon Hot sauce; (1 to 2)

Preparation:

Recipe by: Inn recipes Preheat oven to 350 degrees. Bring water & salt to boil in saucepan; stir in grits. Remove from heat; cover & let stand 5 min.
(mixture will be thick). Stir in milk & next 6 ingred. Pour into sprayed 9 ½" quiche dish or a 9 ½ inch deep-dish pie plate. Bake for 30-35 min.
Let stand 10 min. before serving. Cut into wedges. Yield 6 servings.
Variation: Use Italian Sausage in place of ham (saut, drain & crumble well), and eliminate mustard & hot sauce.

This recipe is shared with us by the innkeepers at Country Oaks Bed & Breakfast. Country Oaks Bed & Breakfast Mountain View, Arkansas.JM Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997

Ham and Hominy Chowder

Servings: 4 Servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Red potatoes; cubed
1 medium Onion; chopped
1 medium Red or green bell pepper;
. chopped
1 ¼ cub Cooked ham; cubed
½ cub Celery; chopped
1 can White or yellow hominy; 14oz
1 can Green chilies; chopped, 4oz
1 tablespoon Flour; all-purpose
1 ¼ teaspoon Dried thyme leaves
1 ½ teaspoon Salt (optional)
¼ teaspoon Black pepper
1 ½ cub Milk

Preparation:

In a 3-quart saucepan, combine the oil, potatoes, onion, bell peppers, ham and celery. Cook over low heat 10 minutes stirring occasionally. Add the hominy, chilies, flour, thyme, salt and pepper. Gradually stir in the milk, and bring to a boil. Reduce the heat, simmer, covered, for 30 to 40 minutes or until soup is thickened and potatoes are tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Horseradish Stuffed Eggs

Servings: 1 Servings

Ingredients:

6 Hard-cooked large eggs
3 tablespoon Mayonnaise
½ cub Minced cooked ham; (about 3ounces)
1 teaspoon Coarse-grained mustard
1 ½ teaspoon Drained bottled horseradish;or to taste
½ teaspoon Fresh lemon juice
Cayenne to taste

Preparation:

Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Makes 12 stuffed eggs

Gourmet April 1995 The Last Touch
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998

Ham and Jade with Oyster-Flavored Sauce

Servings: 4 Servings

Ingredients:

SAUCE:
2 tablespoon Oyster sauce
1 teaspoon Sugar
2 tablespoon Rice wine or sherry
1 tablespoon Rice vinegar
1 tablespoon Soy sauce, reduced sodium
1 tablespoon Ketchsup
1 Clove garlic, crushed in a
Press

HAM AND JADE:
4 ounce Lean ham, cut into thin-
Strips
1 tablespoon Peanut or Canola oil
1 medium Onion, peeled & sliced into
Thin strips (1 to 1 ½ c)
¼ teaspoon Sugar
1 ½ teaspoon Ginger, minced
2 cub Broccoli florets
1 Carrot, peel & slice diag.
2 tablespoon Walnuts, coarsely chopped

Preparation:

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend; set aside. HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a microwave-safe container. Cook on high (100%) power for 3 minutes, stiring after one minute. Remove and allow to cool.
Lightly precook the carrot slices in the microwave for 1 minute on high.
Allow to cool. Assemble all ingredients near the wok. Heat the oil in the wok or large non-stick skillet over high heat. When hot, add the onion slices, Cook, stiring constantly for about 4 minutes, until onions are soft and lightly brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until broccoli is tender, but still has some crunchiness. Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min. longer, until fragrant. Remove from heat. Serve immediately over Gingered Rice.

Ham and Jam Wafflewiches

Servings: 4 Servings

Ingredients:

8 Frozen waffles; toasted
¼ cub Apricot preserves
4 ounce Thinly sliced reduced-fatcooked ham (about 12slices)

Preparation:

Spread 4 of the waffles with preserves; top each with ¼ of the ham and remaining waffles to form sandwiches. Serve immediately.

CALORIES: 260 SODIUM: 940MG

CHOLESTEROL: 30MG FAT: 7G

CARBOHYDRATE: 40G SAT: 1G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Lentil Soup

Servings: 12 Servings

Ingredients:

4 slice Bacon; chopped
1 Onion; sliced
2 Tomatoes; chopped
¼ cub Chopped parsley
6 cub Chicken broth
½ cub Tomato paste
½ teaspoon Thyme
1 cub Lentils
2 cub Diced smoked ham
Salt and pepper

Preparation:

Fry the bacon until it is crisp. Add the onion and saute for 5 minutes.
Then add the remaining ingredients and simmer, covered. until the lentils are tender (about 20 minutes). Add salt and pepper.

From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Lima Bean Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
12 ounce Red-skinned potatoes*
1 cub Chopped onion
1 cub Mixture of green and red pep
28 ounce Chicken broth
2 cub Ilk
10 ounce Frozen Fordhook lima beans
8 ounce Cooked smoked ham; cut up pi

Preparation:

* Scrubbed and cut into ¼ inch pieces. Melt butter in 5 qt pot over medium-high heat. Add potatoes, onion and peppers. Cook about 8 minutes until onion and peppers are tender. Stir in remaining ingredients, except ham; bring to boil. Reduce heat to medium. Add ham and simmer 10 to 15 minutes until hot and lima beans are tender.
**SuSan/San Diego**

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Mac Bake

Servings: 6 Servings

Ingredients:

3 ½ ounce Elbow macaroni (1-cup)
¼ cub Butter or margarine
¼ cub All-purpose flour
2 tablespoon Brown sugar
2 tablespoon Prepared mustard
14 teaspoon Salt
Dash pepper
2 cub Milk
2 cub Cubed, fully cooked ham
2 medium Apples, peeled & thinly sliced (2-cups)
2 tablespoon Butter or margarine, melted

Preparation:

Cook macaroni in boiling salted water till just tender, 8 to 10 minutes; drain. In large saucepan melt the ¼ cup butter; blend in flour, brown sugar, mustard, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir in cooked macaroni, ham and apple slices. Turn mixture into a 2-qt casserole. Combine bread crumbs and the 2-tb melted butter; sprinkle over casserole. Bake, uncovered, at 350 for about 35 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Macaroni Picnic Salad

Servings: 12 Servings

Ingredients:

SALAD:
16 ounce (4 cups) uncooked elbowmacaroni
1 cub Diced cooked ham
1 cub Sliced celery
½ cub Chopped green onions
¼ cub Sweet pickle relish
1 (2 oz.) jar diced pimientos,drained
4 Hard-cooked eggs, chopped
DRESSING:
1 cub Salad dressing or mayonnaise
2 tablespoon Prepared mustard
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool.

In large bowl, combine cooked macaroni, ham, celery, onions, pickle relish and pimientos.

In small bowl, combine all dressing ingredients, blend well. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time. Yield: 12 ( 1 cup ) servings. Typed in MMFormat by cjhartlin@msn.com Source: Pillsbury Pasta.

Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 31, 1998

Ham and Macaroni Salad

Servings: 4 Servings

Ingredients:

½ pound Boiled or baked ham
½ cub Diced cheddar cheese
2 cub Cooked elbow macaroni
1 cub Chopped celery
1 Onion; chopped
½ cub Diced dill pickle
½ cub Mayonnaise
2 teaspoon Prepared mustard

Preparation:

Cut ham into ½-inch cubes. Combine ham and cheese with macaroni, celery, onion, and pickle. Mix mayonnaise and mustard; add to macaroni mixture and mix well. Chill until ready to serve. Yield: 4 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Mushroom Lasagna

Servings: 1 Servings

Ingredients:

3 tablespoon Olive oil
1 small Onion; finely chopped
3 ½ cub Button mushrooms; sliced
3 ½ cub Canned Italian peeledtomatoes; drained & chopped
¼ cub Chopped fresh parsley
Dry white wine; (orsubstitute apple cider orwhite grape juice fornon-alcohol cooking)
Salt and freshly groundpepper; (to taste)
1 pound Fresh lasagna sheets orpackaged lasagna
Toasted fresh bread crumbs
12 ounce Unsmoked ham; cut intostrips
8 ounce Mozzarella; shredded
2 Hard-boiled eggs; thinlysliced
8 ounce Ricotta
1 can Cream of mushroom soup.

Preparation:

In a large pan heat oil and gently saute onion until soft. Add mushrooms and saute briefly. Add tomatoes and parsley. Cook, covered, for 40 minutes, adding a little wine if the sauce becomes too dry. Season lightly.

Cook the lasagna sheets, a few at a time, in boiling salted water until al dente. Remove with a large flat slotted spoon or a skimmer and place on dry tea towels to drain

Preheat oven to 350 degrees

Grease a deep rectangular ovenproof dish and toss bread crumbs in it to coat the sides. Discard any surplus.

In a bowl - combine the ricotta and cream of mushroom soup Add in some parmisiane cheese if you want for extra flavor.

Place of layer of pasta over the bottom and right up the sides. Spoon in 1/3 of the sauce, cover with a layer of ham, then 1/3 the mozzarella , the ricotta/soup blend, and finally one half of the sliced egg. Cover these with a layer of pasta, half the remaining sauce, and continue with the layers until the last is the remianing mozzarella. Fold over th etop any pasta from the sides that may be exposed.

Sprinkle with parmisiane cheese and Bake for 30 minutes. Let sit for 3 to 4 minutes in a warm spot serving. Makes an incredible meal with a warm loaf of seeded french bread and a caesar sallad:)

Posted to recipelu-digest Volume 01 Number 556 by Gauldraya <Gauldraya@aol.com> on Dec 30, 1997

Ham and Mushroom Pate

Servings: 1 Recipe

Ingredients:

1 tablespoon Butter
1 ½ cub Chopped fresh mushrooms
¾ cub Ham crumbs
3 ounce Cream Cheese
¼ teaspoon Dried thyme OR
1 teaspoon Fresh thyme
½ teaspoon Dry mustard
1 dash Tabasco
Crackers

Preparation:

1. Using a processor, chop mushrooms until fine, but not too fine. Saute mushrooms in butter about 5 minutes until tender. Using processor, process ham bits until very smooth, add thyme, mustard and tabasco.

2. In a medium bowl, blend mushrooms, ham, and cream cheese.

3. Pack into a pretty bowl, or crock, or shape into log. Refrigerate to mellow. Serve with crackers.

From-"Carols from the Kitchen"

This would be good as a filling for cream puffs, sandwiches, or cherry tomatoes, or spread on crisp, sturdy, raw veggies. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On FRI, 1 DEC 1995 143310 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Noodle Casserole

Servings: 4 Servings

Ingredients:

1 cub Unccooked noodles
Vegetable oil(canola)
1 cub Cubed ham
1 can Condensed cream of Chicken
1 can Whole kernel corn --
Drained
(8 oz.)
1 tablespoon Pimento -- chopped
½ cub Cheddar cheese -- shredded
¼ cub Green pepper -- chopped

Preparation:

Date: Thu, 23 May 1996 18:50:03 -0400 (EDT)

From: Hazel Slone <hslone@freenet.columbus.oh.us>

Cook noodles according to package directions until barely tender (I do approx. 5 to 6 minytes). Drain and toss with just enough oil to coat. ( 3 T ) Add noodles and remaining ingredients to a greased Crock pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had mine ready in 6 Hours).Makes 2 servings or 1 ½ to 2 quarts.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Ham and Noodle Casserole W/swiss Cheese

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
½ cub Onion; chopped
½ cub Green pepper; chopped
1 can Cream of mushroom soup
1 cub Sour cream
1 package (5-oz) wide noodles
1 package (8-oz) Swiss cheese;shredded
2 cub Cubed; cooked ham

Preparation:

Cook noodles according to package direetions and drain. Put aside.

Melt butter in pan: saut‚ onions and green pepper. Remove from heat and stir in soup and sour cream.

Mix together ham, noodles and cheese; then mix with soup-cream mixture.
Put into a greased 3 quart casserole. Bake in a 350 degree oven for 30 to 45 minutes or until heated through.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Noodles

Servings: 4 Servings

Ingredients:

LISA CRAWLEY/TSPN:
1 ½ cub Cubed Cooked Ham
4 ounce Can Sliced Mushrooms; drain
2 tablespoon Butter or Margarine
¾ cub Milk
1 tablespoon Sherry (Optional)
2 cub Cooked Noodles
¼ cub Grated Parmesan Cheese

GARNISH:
Chopped Parsley

Preparation:

In a saucepan, brown the ham in the butter w/ the mushrooms. Stir in the milk, sherry, and parmesan cheese. Continue cooking until ingredients are well blended. Garnish w/ parsley and serve! SOURCE: THE HAM BOOK.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham and Pasta Skillet

Servings: 4 Servings

Ingredients:

10 ¾ ounce Can Broccoli Cheese Soup
1 cub Milk
1 Tbp Spicy Brown Mustard
2 cub Fresh broccoli flowerets
3 cub Cooked Medium ShellMacaroni; (2 Cups Dry)
1 ½ cub Cooked Ham; Cut Into ThinStrips
Plum Slices
Fresh Mint

Preparation:

In 10-inch skillet, combine soup, milk, and mustard; add broccoli. Over medium heat, heat to boiling, stirring often. Reduce heat to low. Cover; cook 5 minutes or until broccoli is tender, stirring often.

Add macaroni and ham. Heat through, stirring often. Garnish with plum slices and fresh mint.

Recipe by: Campbell's Easy Summer Recipes, 1995, pg. 46

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998

Ham and Pineapple Bean Pot

Servings: 4 Servings

Ingredients:

2 can Pinto beans (15-oz. each);drained and rinsed
15 ounce Black beans --drained andrinsed
15 ½ ounce Texas-style barbecue beanswith their liquid
20 ounce Unsweetened pineapple chunks
1/3 cub Prepared barbecue sauce
2 tablespoon Prepared yellow mustard
1 medium Onion; chopped
1 medium Green pepper; chopped
1 pound Cooked cubed ham
2 tablespoon Red wine vinegar
Fresh ground pepper

Preparation:

1. In a 3-½ or 4 quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham.
Mix gently.

2. Cover and cook on the low heat setting 5-½ to 5 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.

Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 5-11-98; added 1 can corn and 10 oz. frozen lima beans to make it a one pot meal. Cooked on low for 6-½ hours and served with cornbread. This was an easy dish to make and tasted good--not too sweet.

Recipe by: The Best Slow Cooker Cookbook Ever

Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@prodigy.net> on May 12, 1998

Ham and Pineapple Skewers

Servings: 30 Servings

Ingredients:

2 cub All-purpose flour
1 ¾ cub Orange juice
2 tablespoon Dijon mustard
2 tablespoon Baking powder
1 teaspoon Salt
¼ teaspoon Black pepper
6 Whole-wheat bread slices
½ pound Ham
16 ounce Pineapple chunks in juice --
Canned
Oil

Preparation:

* You will need 30 three or four-inch wooden picks for this recipe.

1. Fit the steel knife into the work bowl of a food processor. Combine flour, orange juice, mustard, baking powder, salt and pepper in the bowl.
Process for 10 seconds, until well mixed. Pour batter into a deep bowl. 2.
Cut bread and ham into ½-inch cubes. Place a cube of bread, a cube of pineapple and a cube of ham on a wooden pick. Repeat to make 30 appetizers.
3. Pour oil into a large deep skillet to a depth of 2 inches. Heat oil to 325 degrees. Dip each appetizer into batter to coat completely. Carefully lower wooden picks into hot oil. Deep-fry for 5 minutes or until golden brown on all sides. Use tongs to remove and drain on paper towels. Serve warm.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Potato Bake

Servings: 4 Servings

Ingredients:

1 cub Sharp Cheddar Cheese
½ cub Light Cream
2 cub Diced cooked Potatoes
2 cub Cooked cubed Turkey Ham
2 tablespoon Pimento, chopped

Preparation:

Heat oven to 350ø. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 ½ quart casserole. Cover tightly. Bake 45 minutes.

Source: SHARE Colorado Cookbook 1½0/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Potato Casserole

Servings: 1 Servings

Ingredients:

Ham slices, I prefer honeyham
1 can Cream of mushroom soup(undiluted)
Milk
Onion rings, sliced thin
Potatoes, peeled and slicedthin

Preparation:

***Specific amounts of ingredients were not given due to individual tastes, especially in regard to onions.

Mix a small amount of milk into the concentrated soup so that the consistency is thicker than a prepared soup, but not gloppy! Spread some of this mixture on the bottom of your casserole dish. Next, top with a layer of ham, then a layer of potatoes, then a layer of onions. Pour over all soup to cover. Keep layering in this fashion until all ingredients are used, making sure to end with soup mixture. Cover and bake in a 350 degree oven for approximately 1 hour or until potatoes are done. Serve with a salad and a nice glass of wine. Enjoy.

Posted to EAT-L Digest 23 Feb 97 by Cynthia Ryan <cdryan@JUNO.COM> on Feb 23, 1997.

Ham and Potato Cheddar Chowder

Servings: 1 Servings

Ingredients:

1 Chopped large onion
½ cub Chopped red/green pepper
½ pound Ham diced
2 tablespoon Margarine
4 medium Potatoes peeled diced
1 can (13.75-oz) chicken broth
1 cub Milk
1 Container (10.5-oz) cheese
Snack cold pack product
½ teaspoon Ground white pepper
Parsley

Preparation:

Saute first 3 ingredients in margarine in saucepan. Add potatoes and broth.
Bring to a boil; reduce heat. COver; simmer 15 minutes or until potatoes are tender. Stir in milk, cheese snack, and pepper/ Cook over low heat until cheese snack is melted and chowder is hot, stirring occasionally.
Sprinkle with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Potato Chowder

Servings: 6 Servings

Ingredients:

2 tablespoon Butter or margarine
¼ cub Onion; chopped
¼ cub Green pepper; chopped
4 medium Potatoes; washed, peeled & cubed (3 cups)
1 teaspoon Salt
¼ teaspoon Paprika
⅛ teaspoon Pepper
3 tablespoon All-purpose flour
2 cub Milk
1 can (12 oz) Whole-kernel corn; undrained
1 ½ cub Ham; cooked & diced
Parsley; minced
2 1/3 cub -Water

Preparation:

Melt butter in 3-½-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley.
("The All American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)

Ham and Potato Pancakes

Servings: 8 Servings

Ingredients:

3 large Potatoes, peeled, grated,
Well drained (about 3 cups)
1 cub Chopped cooked ham
1/3 cub Chopped chives or green
Onions
¼ cub Chopped fresh parlsey
1 Egg
2 tablespoon All purpose flour
3 tablespoon Vegetable oil

Preparation:

Combine first 6 ingredients in medium bowl. Season with salt and pepper.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Using ¼ cup batter for each pancake, fry batter in batches until cooked through and golden brown, adding more oil if necessary, about 3 minutes per side.

Transfer pancakes to paper-towel-lined baking sheet to drain briefly.

SOURCE: BON APPETIT, January '93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Potato Patties W/ Horseradish Sauce

Servings: 4 Servings

Ingredients:

PATTIES:
2 cub Mashed potatoes; cooled
2 cub Ham; finely diced
½ cub (2 oz) cheddar cheese;shredded
¼ cub Scallions; sliced
¼ teaspoon Salt
2 teaspoon Vegetable oil

SAUCE:
½ cub Reduced -fat sour cream
2 teaspoon Prepared horseradish
2 teaspoon Prepared grainy mustard
¼ teaspoon Ground black pepper

Preparation:

1. Mix Patties ingredients in a medium bowl. Form into eight ½-inch-thick patties.

2. Heat 1 tsp. oil in each of 2 medium nonstick skillets. (if you don't have 2 skillets, cook patties in 2 batches and cover the first batch to keep patties warm.) Add 4 patties to each pan and cook over medium heat, turning over patties 2 or 3 times until golden brown, about 5 minutes.

3. Meanwhile stir Sauce ingredients in a small bowl until blended. Serve with patties.

Per serving: 251 Calories; 11g Fat (40% calories from fat); 15g Protein; 23g Carbohydrate; 42mg Cholesterol; 1334mg Sodium

NOTES : You can use any type of cooled mashed potatoes - leftover or freshly made instant.

Recipe by: Women's Day

Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4, 1998

Ham and Potato Quiche

Servings: 12 Servings

Ingredients:

1 cub All-purpose flour
½ cub Vegetable shortening
¾ teaspoon Salt; divided
3 tablespoon -to 4 tb cold water
1 ½ cub Ham; cooked & cubed
1 medium Potato; boiled, peeled & cut into 3" strips
1 cub Cheese, Swiss; grated
1 cub Milk
4 Eggs
1 teaspoon Onion flakes
¼ teaspoon White pepper

Preparation:

Preheat oven to 350. Combine flour, shortening and ¼ ts salt in large bowl; mix with fork or pastry blender until mixture is consistency of fine crumbs. Gradually add water; stir until dough holds together. Gather dough into a ball. Roll out on lightly-floured pastry cloth to a circle 2" larger than 9" pie plate. Ease crust into pie plate; trim and flute edges.
Sprinkle ham, potato and cheese evenly over bottom of crust. Combine milk, eggs, onion flakes, remaining ½ ts salt and pepper in small bowl; mix lightly. Pour over ingredients in crust. Bake 45-50 minutes, or until center is set. Let stand 10 minutes. Slice into 12 wedges.
("The All-American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)

Ham and Potato Salad

Servings: 6 Servings

Ingredients:

1 pound Red potatoes (about 3 cups);cut into ½ in wedges
1 package Frozen mixed vegetables (16oz)
1/3 cub Mayonnaise or salad dressing
1/3 cub Sour cream
½ cub Green onions; sliced
1 teaspoon Pepper
½ teaspoon Salt
3 cub Cooked ham (about 1 lb);chopped

Preparation:

1. Cook potatoes, covered in boiling water to cover 10 minutes or until tender (don't overcook). Drain and set aside.

2. Cook frozen mixed vegetables according to package directions; drain and set aside.

3. Combine mayonnaise and next 4 ingredients in a large bowl. Gently stir in potatoes, vegetables and ham. Cover and refrigerate 8 hours or overnight.

Typed and MC Formatted by Martha Hicks & Buster

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #853 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 19, 97

Ham and Potato Salad #2

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
2 tablespoon Chopped onion
1 tablespoon Prepared mustard
1 tablespoon Milk
¼ teaspoon Dried dill weed
2 cub Cubed cooked ham
2 cub Peeled cubed cooked potatoes
¼ cub Chopped dill pickles

Preparation:

In large bowl stir together mayonnaise, onion, mustard, milk and dill.

Add ham, potatoes and pickles; toss to coat well.

Cover; chill.

Makes 4 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998

Ham and Potato Scallop

Servings: 4 Servings

Ingredients:

2 Potatoes; thinly sliced
10 ounce Cooked ham; chopped
3 ounce Cheddar cheese; shredded
3 ounce Monterey jack cheese;shredded
1 Onion; thinly sliced
2 tablespoon Flour
2 tablespoon Butter
1 ⅛ cub Milk
¼ teaspoon Dry mustard
Salt and pepper

Preparation:

Preheat oven to 375.

Bring a large pot of salted water to the boil. Add potatoes, bring back to the boil, drain and reserve.

Melt ½ butter in medium skillet and cook onion, stirring over medium heat until lightly browned, about 3 minutes. Remove from heat.

Layer a baking dish with ½ of the potatoes, half of the flour, salt and pepper, ½ of the ham, all of the onions. Repeat ending with the ham.

Heat milk until warm. In a glass measuring cup stir mustard into 1 tablespoon of the milk. Stir in ½ cup more milk, add remaining milk and pour over all.

Dot with remaining butter. Cover and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake 30 minutes more or until potatoes are tender.

Recipe by: Cuisinart Magazine

Posted to MC-Recipe Digest V1 #1014 by KSBAUM <KSBAUM@aol.com> on Jan 15, 1998

Ham and Potato Scallop

Servings: 4 Servings

Ingredients:

4 Potatoes; thinly sliced
3 Carrots; thinly sliced
1 cub Sliced celery
2 Onions; sliced
¼ cub Flour
2 teaspoon Salt
¼ teaspoon Pepper
12 Ounce can chopped ham OR;equiv. fresh cooked
2 cub Hot milk
Buttered bread crumbs; 2slices, buttered
Paprika

Preparation:

Combine vegetables with flour, salt and pepper in 3 quart casserole. Add chopped ham. Pour on hot milk. Cover and bake in 400 f. oven for one hour.
Uncover and sprinkle with crumbs and paprika. Bake for 30 minutes longer.
Posted to MC-Recipe Digest V1 #177

Date: Wed, 31 Jul 1996 12:17:58 -0400

From: bobbi744@sojourn.com (Roberta Banghart) NOTES : To make bread crumbs: blender chop buttered bread, folded, butter-side in. Can be frozen

Ham and Potato Skillet

Servings: 3 Servings

Ingredients:

½ pound Ground fully cooked Ham
2 cub Chopped Potatoes
½ cub Chopped Onion
¼ teaspoon Dried Thyme, crushed
1 tablespoon Grated parmesan cheese
1 cub Sliced Celery
1 cub Fresh or frz cut Green Beans
½ cub Water
⅛ teaspoon Pepper

Preparation:

Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender.
Stir in potatoes; fresh green beans if using them; water; thyme; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking.
To serve, sprinkle with Parmesan cheese.
*********************************************************** Per serving: 228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg sodium, 999 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".

Ham and Potatoes Au Gratin

Servings: 4 Servings

Ingredients:

1/3 cub Butter Or Regular Margarine
3 teaspoon Unbleached Flour
1 ½ cub Milk; Heated
1 cub Cheddar; Sharp, Shredded
1 cub Ham; Cooked, Diced
1 tablespoon Onion Flakes
2 cub Potatoes; Cooked, Sliced
1 tablespoon Parsley; Minced

Preparation:

Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set aside.
Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and add the flour; cooking for 2 minutes, stirring constantly. Add the milk and cook until thickened, stirring constantly. Add the cheddar cheese and stir until melted. Remove from the heat and stir in the ham and onion flakes.
Stir in 1 cup of potato slices. Pour into the prepared casserole. Arrange the remaining potato slices on the top of the Ham mixture. Melt the remaining butter and brush on the potato slices. Sprinkle with the minced parsley and bake for 20 minutes or until heated through. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Redeye Gravy

Servings: 1 Servings

Ingredients:

4 tablespoon Drippings from 4 half-inch
Baked ham steaks
¼ cub Firmly packed *light* brown
Sugar
½ cub *strong* fresh-brewed black
Coffee

Preparation:

Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve.

(NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly.

If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Rice Bake

Servings: 6 Servings

Ingredients:

2 cub Cooked ham; cubed
2 cub Cooked rice
1 tablespoon Minced onions
1 can Cream of mushroom soup;condensed, 10 ¾ oz
¾ cub Evaporated milk
¼ teaspoon Salt and pepper; each
1 can Asparagus spears; 14-½ oz
½ cub Sharp cheddar cheese; grated

Preparation:

Combine ham, rice, onion, soup, milk, salt and pepper, mixing well. Pour half of mixture into a buttered 1-½ quart casserole. Place asparagus in one layer over mixture. Pour remaining mixture over asparagus. Sprinkle top with grated cheese. Bake in a preheated oven at 375 for 30 minutes.

NOTES : I used 1 pound of frozen asparagus just as a personal preference.
Also four of us polished this off with no problems at all. So if you are planning on serving 6 .I hope they are light eaters.

NOTES : Recipe By : Willow Valley. Posted in Kitmailbx by catherine <cathrine@lancnews.infi.net>
Recipe by: catherine <cathrine@lancnews.infi.net>

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 3, 1998

Ham and Rice Balls

Servings: 4 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
1 cub Long-grain rice;cook,no salt
1 cub Cooked ham; bite-sized
Salad oil
1 medium Celery rib; chop fine
1 small Onion; chop fine
6 ounce Fontina cheese; shredded
1/3 cub Frozen peas; thawed
2 tablespoon Parmesan
1 tablespoon Parsley; chopped
½ teaspoon Salt
½ teaspoon Pepper
½ cub Dried bread crumbs
1 large Egg
14 ounce Jar diavolo or marinarasauce

Preparation:

In processor blend ham until ground. In 2tb hot oil, coook celery and onion until very tender. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide rice mixture into 12 equal portions. With hands, shape into a ball. On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat. Wipe skillet clean. In same skillet in ½ c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes. To serve, heat sauce until hot. Serve rice balls with sauce.
(wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Rice Casserole

Servings: 4 Servings

Ingredients:

1 can Cream of chicken soup
1 dash Pepper
2 cub Cooked ham; diced
3 slice Canned pineapple
½ cub Milk
1 tablespoon Lemon juice
2 tablespoon Pimento; minced
3 cub Cooked rice
1 tablespoon Butter
1 tablespoon Brown sugar
12 Cloves

Preparation:

Combine soup and milk; heat slowly until smooth. Add lemon juice, pepper, pimento and ham; heat thoroughly. Fold in rice. Put into a greased casserole. Cut the pineapple slices in halves; put two cloves in each half Arrange on top of casserole, dot with butter and brown sugar. Place under broiler until pineapple is light brown.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Rice Casserole

Servings: 6 Servings

Ingredients:

4 cub Tomatoes; peeled/chopped
3 cub Cooked ham; chopped
½ cub Water
2 medium Green peppers; chopped
2 small Onions; chopped
1 small Garlic clove; minced
¾ cub Uncooked regular rice
2 tablespoon Margarine; melted
2 tablespoon Catsup
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Combine tomatoes, ham, water, green pepper, onion, garlic, rice, margarine, catsup, salt and pepper. Stir well. Spoon into lightly greased 3 quart casserole. Cover and bake at 350 F. for one hour. Serves 6-8. MC formatting by bobbi744@sojourn.com

Recipe by: Southern Living

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998

Ham and Sausage Jambalaya

Servings: 1 Servings

Ingredients:

1 ½ pound Hot sausage
4 Bay leaves
3 tablespoon Oil
¼ teaspoon Powdered cloves
1 pound Ham, diced
¼ teaspoon Allspice
4 Onions, chopped
½ teaspoon Powdered thyme
2 Bell peppers, chopped
1 teaspoon Chili powder
5 Ribs celery, chopped
Salt
Black and cayenne pepper
1 large Can tomatoes
4 cub Raw rice
6 cub Beef or chicken stock
1 bunch Green onions, chopped
4 Cloves garlic, chopped

Preparation:

Slice the sausage and fry it up in the oil (preferably in a big cast iron pot) until it is brown. Then add the ham. Stir the ham and sausage mixture while chopping the onions, peppers and celery. Then add these vegetables to the pot and cook until they are tender. Nest, add the tomatoes and cook a few minutes more. Add the stock, bring to a boil and let simmer for 30 minutes.

While the food is simmering, chop and add the garlic, the bay leaves, thyme, chili powder, allspice, cloves, salt, black pepper and cayenne pepper. [Unless you have a healthy tolerance for hot food, start off with 1 t of cayenne pepper and taste before adding the rice.]

Now add the rice, bring to a boil and kepp it there for about 3 minutes.
Then cover the pot and set stove to very low heat. After 15 minutes, stir the jambalaya. If it seems dry, add some more water. Put the lid back on and cook for 15-20 more minutes. Add the chopped green onions a few minutes before serving.

This makes 8-10 servings. Also, it freezes very well, so don't be afraid to make a lot.

Charles Yeomans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Sausage Jambalaya

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable oil
20 ounce Kielbasa; cut into ½"slices
2 large Onions; chopped
1 medium Green pepper; chopped
1 cub Chopped celery
2 Cloves garlic; minced
3 cub Chicken broth
16 ounce Whole peeled tomatoes;undrained
½ pound Cooked ham; cut into cubes
1 Bay leaf
½ teaspoon TABASCO pepper sauce
½ teaspoon Dried thyme leaves
⅛ teaspoon Ground allspice
1 ½ cub Uncooked rice

Preparation:

In large saucepot or Dutch oven, heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional TABASCO sauce if desired.

Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 16, 1998

Ham and Scalloped Potatoes

Servings: 6 Servings

Ingredients:

8 slice Ham
10 medium Potatoes, thinly sliced
1 cub Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Paprika
Salt and pepper to taste

Preparation:

Date: Thu, 23 May 1996 18:50:03 -0400 (EDT)

From: Hazel Slone <hslone@freenet.columbus.oh.us>

Toss sliced potatoes in ½ teaspoon cream of tartar and 1 cup water.
Drain. Put half of ham, potatoes, and onions in CROCK-POT. Sprinkle with salt and pepper, then grate cheese Repeat with remaining half.
Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4 hours). From Rival Crock-pot cook book, date unknown

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Ham and Scalloped Potatoes

Servings: 6 Servings

Ingredients:

1 teaspoon Cream of tartar
Potatoes; thinly sliced
1 slice Cooked ham
Onions; sliced thin
1 Salt and pepper to taste
2 cub American cheese; grated
2 can Cream of celery soup
1 Paprika

Preparation:

* amounts for potatoes and ham not given--use your own judgement as to size for your family. Toss sliced potatoes in cream of tartar and 2 cups water. drain. Put half of ham, potaotes and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika, cover and cook on LOW for 8-10 hours. (or HIGH for 4 hours).
Posted to MM-Recipes Digest V4 #325 by roy@indy.net (Roy) on Dec 15, 1997

Ham and Shrimp Creole

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
2 cub Canned tomatoes
1 ½ cub Hot water or stock
2 tablespoon Onion flakes
3 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Thyme
½ pound Raw shrimp, peeled
3 tablespoon Flour
¼ cub Tomato paste
½ cub Diced green pepper
2 tablespoon Chopped parsley
2 teaspoon Chili powder
¼ teaspoon Garlic powder
2 cub Diced, cooked ham
1 teaspoon Lemon juice

Preparation:

Melt butter in a 2.5 qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown.
Remove from heat and add the next 11 ingredients.
Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Shrimp Jambalaya

Servings: 8 Servings

Ingredients:

1 Onion; coarsely diced
1 large Green bell pepper; chopped
2 Cloves garlic; minced
½ teaspoon Cayenne pepper; or to taste
½ teaspoon Dried oregano; crushed
½ teaspoon Dried thyme; crushed
½ teaspoon Dried basil; crushed
1 Bay leaf
1 tablespoon Butter or margarine ANDcooking oil
3 cub Cooked rice
2 cub Large shrimp (about 1pound), cleaned & cooked
2 cub Cubed cooked ham (about 1-1¼ pound)
1 can Peeled tomatoes (16 ounces);undrained & chopped
1 teaspoon Natural hickory seasoning
1 teaspoon Cajun seasoning
6 dash Tabasco sauce; or to taste

Preparation:

In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne pepper and herbs in butter and oil until tender. Stir in remaining ingredients. Cook for 10-15 minutes or until heated through, stirring occasionally. Serve immediately.

Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997

Ham and Sliced Pineapple

Servings: 4 Servings

Ingredients:

1 can (8 oz) pineapple tidbits inunsweetened juice;undrained
1 tablespoon Dark brown sugar
¼ teaspoon Apple pie spice
1 teaspoon Cornstarch
4 ounce slices 97%-fat-freehickory-smoked ham
4 Thin green bell pepperrings; if desired

Preparation:

1. In medium bowl, combine pineapple with juice, brown sugar, apple pie spice and cornstarch; blend well. Set aside.

2. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ham slices; cover and cook 3 minutes.

3. Turn ham. Add pineapple mixture to skillet around ham; stir gently. Top ham with bell pepper rings. Cover, cook 3 to 4 minutes or until pineapple mixture thickens slightly and ham is thoroughly heated. To serve, stir pineapple mixture; spoon onto ham slices.

4 servings.

Recipe by: Pillsbury Fast & Healthy Magazine

Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 20, 1998

Ham and Sour Cream Baked Noodles

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
½ pound Noodles, cooked and drained
1 ½ cub Cottage cheese
1 ½ cub Sour cream
2 cub Chopped ham
2 Eggs, slightly beaten
½ teaspoon Salt
½ cub Chopped green bell pepper
½ cub Finely chopped celery
¼ cub Finely chopped onion
Pepper to taste
6 tablespoon Melted butter

Preparation:

Preheat the oven to 350 degrees F. Butter a 3-quart casserole.

Put the cooked noodles into a bowl and toss with the remaining ingredients until well mixed. Spoon into the casserole and bake 50 to 60 minutes, or until bubbling and set.

PER SERVING (made with low-fat cottage cheese and lean ham): 770 calories, 42 g protein, 46 g carbohydrate, 46 g fat (26 g saturated), 286 mg cholesterol, 1,782 mg sodium, 4 g fiber.

Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham and Spinach Double-Stuffed Potatoes

Servings: 4 Servings

Ingredients:

4 large Idaho baking potatoes; baked
2 teaspoon Vegetable oil
4 ounce Low-fat ham; finely diced,about 1 cup
½ cub Finely chopped onion
½ cub Frozen chopped spinach;thawed and drained
½ teaspoon Salt
¼ teaspoon Black pepper
½ cub Part-skim ricotta cheese
2 tablespoon Skim or low-fat milk
Nonstick cooking spray

Preparation:

1. Preheat oven to 450°F. In medium nonstick skillet, over medium-high heat, heat oil. Add ham and onion; cook, stirring, until onion is soft, about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat; set aside.

2. Cut ½ inch from long side of each potato. Scoop cooked potato into bowl, leaving ¼-inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ham and spinach mixture, ricotta and milk until well blended.

3. Spoon mixture into shells, dividing evenly, heaping if necessary.

4. Lightly spray cookie sheet or baking pan with nonstick cooking spray, place stuffed potatoes on cookie sheet. Bake until golden brown, about 15 minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into potato halves, dividing evenly.

Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About 20 minutes.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Low-Fat Meals, Woman's Day, 4/96

Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Ham and Split Pea Soup

Servings: 6 Servings

Ingredients:

1 ½ cub Dried peas
2 cub Cold water
1 medium Onion; sliced
1 tablespoon Ham fat
1 Ham shank
1/3 teaspoon Celery salt
1 teaspoon Salt
¼ teaspoon Pepper
7 cub Cold water

WHITE SAUCE:
1 tablespoon All-purpose flour
1 tablespoon Shortening or drippings
2 cub Cold milk

Preparation:

Soak dried peas overnight in 2 cups cold water. Drain. Saut‚ sliced onion until tender in ham fat. Add ham shank, drained peas, celery salt, salt, pepper, and 7 cups cold water. Cover, bring to a boil, and simmer gently for 2 hours. Remove ham bone and slice meat. Combine with White Sauce, heat well, and serve. Yield: 6 to 8 servings.

White Sauce: Blend flour and shortening or drippings in top of double boiler. Gradually add 2 cups milk and cook, stirring constantly, for about 10 minutes. Yield: 2 cups.

SOAK BEANS OVERNIGHT

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Spring Vegetable Salad with Shallot Vinaigrette

Servings: 8 Servings

Ingredients:

1 ½ pound Small red-skinned potatoes;cut each into 8 wedges
1 ½ pound Baby carrots; cut lengthwisein half, peeled
1 ½ pound Asparagus; cut into 2"pieces, trimmed
6 ounce Sugar snap peas; trimmed
18 ounce Low-fat smoked ham; cut into¼" slices then into 2" by½" pieces
6 ounce Fresh baby spinach

SHALLOT VINAIGRETTE:
½ cub Shallots; chopped
6 tablespoon Seasoned rice vinegar*
1 ½ teaspoon Dijon mustard
1 ½ tablespoon Olive oil

Preparation:

* Also known a sushi vinegar, available at Asian markets and in the Asian foods section of some supermarkets.

Cook potatoes and carrots in large pot of boiling salted water until almost tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain. Rinse with cold water; drain.
Transfer to large bowl. (Can be prepared 1 day ahead. Cover; chill.)

Add ham to vegetables. Add Shallot Vinaigrette to salad and toss to coat.
Season to taste with salt and pepper.

Line bowl or platter with spinach. Top with salad and serve.

Shallot Vinaigrette: Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Per Serving (with Vinaigrette): Calories 262; total fat 5 g; saturated fat 2 g; cholesterol 51 mg

Vinaigrette per tablespoon serving: Calories 22; total fat 2 g; saturated fat 0.5 g; cholesterol 0

NOTE: Serve this main-course salad with a crisp flatbread, such as lavash, and white wine or rose spritzers.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Kristine Kidd and Karen Kaplan

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4, 1998

Ham and Swiss Appetizer Pizza

Servings: 64 Servings

Ingredients:

2 tablespoon Dijon mustard
1 Prebaked (10 oz) Italianbread shell
1 cub Diced cooked ham
¼ cub Finely chopped green onions
1 ½ cub Shredded Swiss cheese

Preparation:

Heat oven to 425. Spread mustard on bread shell; place on ungreased cookie sheet. Top with ham, onions and cheese.

Bake at 425 for 6-8 minutes or until cheese is melted.

To serve, cut into small squares. Makes 64 appetizers.

Recipe by: unknown--cooking magazine Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997

Ham and Swiss Casserole

Servings: 10 Servings

Ingredients:

1 tablespoon Margarine
2 tablespoon All-Purpose Flour
1 ¼ cub Skim Milk
2 cub Cooked Brown Or White Rice
1 ¼ cub Fully Cooked SmokedReduced-Fat Ham; Cut-Up (10Oz.)
1 cub Shredded Reduced-Fat SwissCheese; (4 Oz.)
¼ cub Chopped Fresh Parsley
½ teaspoon Dried Marjoram Leaves
4 ounce Mushroom Stems And Pieces;Drained

Preparation:

Heat oven to 350 degrees. Spray 2-qt. casserole with nonstick cooking spray. Melt margarine in 3-qt. saucepan over low heat. Cook flour in margarine, stirring constantly, until thickened; remove from heat.

Stir milk into flour mixture. Heat to boiling, stirring constantly with wire whisk. Boil and stir 1 minute. Stir in remaining ingredients. Spoon into casserole. Bake uncovered 30-35 minutes or until hot and bubbly.

Recipe by: Betty Crocker's Best of Baking, 1997, pg. 202

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998

Ham and Swiss Cheese Frittata

Servings: 2 Servings

Ingredients:

DENISE BRADSHAW
BDGM08B-----
1/3 cub Onion -- finely chopped
4 large Eggs
1/3 cub Green pepper -- finely
Chppd
3 ounce Ham -- chopped
1 ½ tablespoon Olive Oil
3 ounce Swiss cheese -- grated

Preparation:

In a 9" non-stick skillet cook the onion and the bell pepper with salt & pepper to taste in 1 tb of the oil over mod. low heat, stirring, until the bell pepper is tender. In a bowl whisk together the eggs, ham, 1/3 cup of the swiss cheese and salt & pepper to taste. Add the bell pepper mixture and stir until combined well. In the skillet heat the remaining ½ tb oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the ham & bell pepper evenly, and cook the frittata, without stirring, 8-10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Swiss cheese over the top. If skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4" from the heat for 2-3 minutes, or until the cheese is golden, and let it cool in the skillet for 5 minutes. Slide the frittata onto a serving plate, cut it into wedgges, and serve it warm or at room temperature. From Best of Gourmet 1992.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Tomato Sandwich

Servings: 100 Servings

Ingredients:

18 ¾ pound HAM SECTIONED CURED
10 ¼ pound TOMATOES FRESH
4 pound LETTUCE FRESH
200 slice BREAD SNDWICH 22OZ #51
2 pound MUSTARD PREP. 1 LB JAR

Preparation:

1. SLICE HAM INTO THIN SLICES.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH TOMATO, LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001).

NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.
THAW HAM.

NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 5. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01103

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham and Turkey Hash with Peppery Corn Muffins

Servings: 6 Servings

Ingredients:

2 tablespoon Shedd's spread country
Crock
3 tablespoon Flour
2 cub Milk, 1% lowfat
1/3 cub Cheddar cheese, shredded --
Firmly packed
½ teaspoon Hot pepper sauce
1 tablespoon Vegetable oil
1 pound Sweet potatoes -- peel, cut
In ½" ch
8 ounce Ham -- cut in ½" chunks
8 ounce Smoked turkey breasts -- cut
In ½" chunks
1 large Red bell pepper -- cut in 1"
Chunks
2 medium Apples -- peel, cut in ½"
Ch
1 bunch Scallions -- thinly sliced
PEPPERY CORN MUFFINS
Mazola no-stick cooking
Spray
1 cub Yellow cornmeal
1 cub Flour
1 tablespoon Sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cub Milk, 1% lowfat
2 tablespoon Vegetable oil
1 large Egg
1 large Egg white
2 tablespoon Fresh ground black pepper --
Coarsely ground

Preparation:

1. In small saucepan over medium heat, melt margarine; stir in flour; cook and stir 1 minutes. Add milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 minutes until thickened, stirring frequently.
Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth. Set sauce aside, covered.

2. In 10" ovenproof skillet over medium heat, heat oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender. Meanwhile, heat broiler.

3. To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp.

4. Spoon reserved cheese sauce over hash in skillet; broil, about 4" from heat source, 3 to 4 minutes until sauce is lightly browned.

5. Serve accompanied by Pepper Corn Muffins.

PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2 ½" muffin-pan cups with no-stick cooking spray. Prepare batter, spoon into prepared muffin-pan cups, filling each ¾ full. Sprinkle batter in cups lightly with coarsely ground black pepper; bake 10 to 12 minutes until browned and wooden pick inserted in center of muffin comes out clean.

Recipe By : Redbook - April 1995

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham and Vegetable Linguine

Servings: 4 Servings

Ingredients:

8 ounce Linguine
½ pound Fresh asparagus, cut into 1"pieces
½ pound Fresh mushrooms, sliced
1 medium Carrot, thinly sliced
1 medium Zucchini, diced
2 cub Fully cooked ham, julienned
¼ cub Butter or margarine
1 cub Whipping cream
½ cub Frozen peas
3 Green onions, sliced
¼ cub Parmesan cheese, grated
1 teaspoon Dried basil
¾ teaspoon Salt
1 dash Pepper
1 dash Ground nutmeg
Additional Parmesan cheese,optional

Preparation:

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse ad drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield:
4 servings.

NOTES : "I've been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap." Submitted by Kerry Kerr McAvoy, Rockford, Michigan.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997

Ham and Vegetable Scrambled Eggs

Servings: 4 Servings

Ingredients:

8 Eggs
2 tablespoon Milk
½ teaspoon Garlic salt
2 tablespoon Margarine or butter
½ cub Chopped cooked ham
¼ cub Chopped green bell pepper
¼ cub Chopped onion
2 ounce Cheddar cheese; shredded

Preparation:

In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.

Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2-4 minutes or until vegetables are crisp-tender.

Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan.
Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.

Recipe by: Easy Weeknight Meals

Posted to MC-Recipe Digest V1 #841 by The Taillons <taillon@earthlink.net> on Oct 12, 1997

Ham and Vegetables over Medium Shells (Mf)

Servings: 4 Servings

Ingredients:

12 ounce Medium size shells
¼ cub Olive oil
½ Onion, finely chopped
2 Cloves garlic, minced
2 medium Zucchini, ¼ inch dice
¼ cub Dry white wine
2 medium Tomatoes, seeded and cutinto strips
¼ cub Pimentos, slivered
12 ounce Smoked black forest ham,small dice
Salt and pepper
¼ cub Slivered pitted blacknicoise olives
¼ cub Minced parsley

Preparation:

Bring a large pot of salted water to a boil, add pasta and cook until tender but still firm to the bite, 8 to 10 minutes or according to package directions.

Heat oil in a large skillet. Add sliced onion and saute for 5 minutes or until tender. Add garlic and zucchini and saute a minute. Add white wine, cover and simmer 2 to 3 minutes or until tender. Remove lid, add tomatoes, pimentos, ham and simmer a couples of minutes just to heat through. Season to taste with salt and pepper. Remove from heat and spoon over pasta.
Garnish with sliced olives and parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6527

Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.

Ham and Vegetables with Mostaccioli

Servings: 4 Servings

Ingredients:

4 ounce Mostaccioli (1-½ cups)
2 cub Sliced zucchini
½ cub Sliced green onion
4 teaspoon Cornstarch
¼ teaspoon Dried basil, crushed
¼ teaspoon Dried marjoram, crushed
1 can (13-ounce) (1-2/3 cups)evaporated skim milk
5 ounce Fully cooked ham, cut intostrips (1 cup)

Preparation:

Preparation Time: 38 minutes

1. Cook pasta according to package directions; drain well. Set aside.

2. In a medium saucepan combine zucchini, onion and ¼ cup water. Bring to boiling; reduce heat. Simmer, covered for 4 to 5 minutes or till vegetables are crisp-tender; drain well. Return to saucepan.

3. Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and ⅛ teaspoon pepper. Stir in remaining milk all at once. Cook and stir till thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.

Calories: 291, Protein: 21g, Carbohydrate: 46g, Fat: 3g, Sodium: 540mg, Cholesterol: 23mg, Potassium: 696mg
Posted to Digest eat-lf.v096.n144

From: lrausc19@email8.starnetinc.com

Date: Fri, 6 Sep 1996 09:23:41 -0500

Ham Appetillas (Tortilla Rollups)

Servings: 1 Servings

Ingredients:

1 package Tortillas; Super Size
16 ounce Cream Cheese
1/3 cub Mayonnaise
2 tablespoon Green Onions; Chopped
¼ cub Black Olives; Chopped
1 cub Cheddar Cheese; Shredded
2 ½ ounce Sliced; Pressed, Cooked Ham

Preparation:

1. Remove tortillas from refrigerator.

2. Let stand at room temperature while preparing the filling.

3. Combine cream cheese, mayonnaise, onions and olives.

4. Spread a layer of cheese mixture on each tortilla.

5. Arrange four ham slices over cheese.

6. Tightly roll up each tortilla and wrap individual rolls in waxed paper.

7. refrigerate for 3 hours or overnight.

8. To serve, cut into ¾" diagonal slices.

Yields: 48 to 50 slices.

Recipe by: Betty White (Third Place)

Posted to recipelu-digest Volume 01 Number 401 by "Diane. Geary" <diane@keyway.net> on Dec 25, 1997

Ham Apple Pie

Servings: 6 Servings

Ingredients:

4 pound Ham, cooked, chopped fine
5 Green apples, chopped
2 Onions, chopped fine
1 teaspoon Sage
1 tablespoon Mixed vegetable seasoning
1 Cube bouillon (dissolved in
1 cub water)
4 Potatoes, cooked and mashed
3 tablespoon Melted butter

Preparation:

In deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon.
Over top, cover with layer of thick mashed potatoes. Brush potato peaks with melted butter. Bake at 325 degrees for 1 ½ to 2 hours until ham is thoroughly heated and potato peaks are browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Asparagus Hollandaise

Servings: 4 To 5 servi

Ingredients:

1 can (16 oz.) asparagus spears
3 tablespoon Cream cheese; softened
¼ cub Salad dressing or mayonnaise
½ pound Cooked; thinly sliced ham
1 package Hollandaise Sauce
1 Hard-cooked egg; sliced

Preparation:

Heat oven to 350 degrees F. In small bowl, blend cream cheese and salad dressing until smooth. Spread cream cheese mixture on ham slices. Roll 2 or 3 asparagus spears inside each ham slice. Secure with toothpicks if necessary. Arrange seam-side-down in 12"x8" baking dish or shallow pan.
Prepare Hollandaise Sauce as directed on package. Pour cooked sauce over center of ham rolls. Garnish with egg slices. Cook uncovered at 350 degrees for 10 to 15 minutes or until heated through. Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on Feb 18, 1998

Ham Bake

Servings: 4 Servings

Ingredients:

1 package (14-oz) macaroni and cheese
1 cub Diced ham
2 tablespoon Chopped green pepper
Salt and pepper
1 cub Milk
2 Eggs; beaten

Preparation:

Prepare macaroni and cheese as directed. Add ham and pepper. Season to taste. Place in 10x6 baking dish. Combine milk and eggs; pour over macaroni mixture. Bake at 350 for 25-30 minutes.

MRS KEITH BENNETT (FLOYCE)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Bake Amsterdam

Servings: 1 Recipe

Ingredients:

1 cub Diced cooked ham
2 tablespoon Chopped onion
⅛ teaspoon Tarragon
2 tablespoon Margarine
10 ½ ounce Can condensed cream ofchicken soup
½ cub Water
1 ½ cub Cooked noodles
½ cub Cooked & sliced green beans
2 tablespoon Fine dry bread crumbs
½ small Clove garlic, minced
¼ teaspoon Paprika

Preparation:

Heat oven to 350 degrees. Butter a 1 quart baking dish. Saute ham, onion and tarragon in 1 tablespoon margarine until ham is browned and onion is tender. Stir in soup, water, noodles and green beans. Turn into a baking dish. Lightly brown crumbs, garlic and paprika in remaining tablespoon margarine; sprinkle over top of ham mixture. Bake 30 minutes or until hot and bubbly.

Formatted on October 10, 1996 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Baked in Cider

Servings: 20 Servings

Ingredients:

10 pound Ham; Dinner Bell BonelessFully Cooked
½ cub Sliced onion
1 Bay Leaf; crumbled
4 cub Apple cider
½ cub Light-brown sugar; packed
1 tablespoon Lemon juice
¼ cub Sliced onion
Whole cloves
Apple-Cider Sauce; seerecipe

Preparation:

l. Preheat oven to 325°F.

2. Wipe ham with damp paper towels. Place in shallow roasting pan without rack. Arrange ½ cup onion slices on ham; sprinkle with bay leaf.

3. Insert meat thermometer in center of thickest part of ham, away from bone. Pour 2 cups cider into pan. Cover pan tightly with foil.

4. Bake ham 2-½ to 3 hours, or until meat thermometer registers 130°F.
Remove ham from oven; drain liquid.

5. Meanwhile, in medium saucepan, combine remaining 2 cups cider, the brown sugar, lemon juice, and onion; bring to boiling, boil, uncovered, 5 minutes; strain.

6. Return ham to roasting pan. With sharp knife, make diagonal cuts in fat (be careful not to cut into meat), ¼ inch deep and 1 inch apart. Stud the center of each diamond shape with a whole clove.

7. Pour cider mixture over ham. Bake, uncovered and basting every 15 minutes, until meat thermometer reads 140°F - about 40 minutes.

8. Remove ham to serving platter. Let stand 20 minutes before carving.

9. Serve with Apple-Cider Sauce.

Makes 20 servings.

Recipe by: The New McCall's Cookbook P-381

Posted to MC-Recipe Digest V1 #871 by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Oct 27, 1997

Ham Baked in Milk

Servings: 4 Servings

Ingredients:

-Sue Woodward

RUMFORD COMPLETE COOK BOOK:
1 slice Ham; very thick slice
1 teaspoon Dry mustard
Pepper
2 cub Milk
1 tablespoon Butter; or drippings

Preparation:

Rub mustard and pepper into surface of ham. Place in baking pan, add milk, dot with butter, cover and bake about 45 mins. in moderate oven (350~). Any liquid remaining in the pan after baking may be slightly thickened and served as sauce or gravy.

Author - Lily Haxworth Wallace, c. 1947
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Balls

Servings: 1 Servings

Ingredients:

1 pound Fully cooked ham; finelygroun
1 pound Ground pork
1 cub Milk
1 cub Crushed cornflakes
¼ cub Packed brown sugar
1 tablespoon Ground mustard

GLAZE:
1 cub Packed brown sugar
¼ cub Vinegar
1 tablespoon Ground mustard

Preparation:

In a large bowl, combine first eight ingredients; blend just until mixed Shape into 1-in. balls; place in a single layer in a greased 15-in x 10- in. x1-in. baking pan. In a sauce pan over medium heat, combine glaze ingredients; cook and stir until sugar is dissolved. Spoon over ham balls.
Cover and bake at 350*F. for 15-20 minutes. Uncover and bake for 15 to 20 minutes more or until ham balls are just beginning to brown. Gently toss in the glaze. Serve warm. Yield about 8 dozen. Good snack or great appetizer.

Posted to MM-Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 22, 1998

Ham Balls

Servings: 6 Servings

Ingredients:

1 pound Cooked ham; ground
1 Egg; beaten
½ cub Milk
1 tablespoon Brown sugar
⅛ teaspoon Cloves
½ cub Soft bread crumbs

Preparation:

Combine all ingredients. Shape into balls. Bake on cookie sheet at 350 degrees for 25 minutes.

MRS DONALD MCMICKLE (CLARICE)

AUBREY, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Balls

Servings: 8 Servings

Ingredients:

1 Thawed ham loaf
1 cub Crushed white crackers
⅛ teaspoon Pepper
2 large Eggs
½ cub Milk

SAUCE:
1 ½ cub Brown sugar
1 teaspoon Dry mustard
½ cub White vinegar
½ cub Water

Preparation:

Mix ham, crackers, eggs, pepper and milk thoroughly. Form into balls. Place in 9 x 13 pan.

In saucepan, mix brown sugar, dry mustard, white vinegar, and water. Heat together in a pan. Pour over balls. Bake at 350 for 1 ½ hours, uncovered. Add 1 can pineapple chucks before cooking, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Balls

Servings: 8 Servings

Ingredients:

1 pound Ground pork
1 pound Ground fully cooked ham
2 Eggs
¾ cub Milk
2/3 cub Shredded wheat®, crushed

SAUCE:
1 ½ cub Brown sugar
2/3 cub Water
1/3 cub Vinegar
¾ teaspoon Dry mustard

Preparation:

In a bowl, combine the pork, ham, eggs, milk and cereal; mix well. Shape into 2-in. balls; place in a greased 13-in.x9-in. baking dish. In a saucepan, combine sauce ingredients bring to a bil over medium heat; simmer uncovered for 4 minutes. Pour over ham balls. Bake, uncovered at 350F for 60-70 minutes or until browned.

Recipe by: Taste of Home Feb/March 1997 Ellen Benninger Stoneboro, Posted to EAT-L Digest 30 Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 31, 1997

Ham Balls

Servings: 1 Servings

Ingredients:

2 ½ pound Ham mixture (ground 2 partsham, 1 part fresh pork and1 part beef) or 1 ½ lb.ham, 1 lb. fresh pork)
2 Eggs
1 cub Tomato juice
1 cub Cracker crumbs
½ teaspoon Salt Little bit of mincedonion and green pepper

SAUCE:
1 cub Brown sugar
½ cub Vinegar
½ cub Water
2 teaspoon . dry mustard

Preparation:

Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)

Mix ham mixture, eggs, tomato juice, cracker crumbs, onion, green pepper and salt. Shape into balls and bake one hour (uncovered) in a 350 degree oven.

To make sauce, dissolve brown sugar, vinegar, water and dry mustard in a pan and pour over ham balls after they have baked one hour.

Bake 30 minutes longer. Posted to MC-Recipe Digest V1 #759 by C4 <c4@groupz.net> on Aug 24, 1997

Ham Balls with Hawaiian Punch Sauce

Servings: 12 Servings

Ingredients:

HAM BALLS:
½ pound Ham, ground
¾ pound Pork, ground
2/3 cub Quick oats
1 Egg, beaten
½ cub Milk

SAUCE:
1/3 cub Brown sugar
2 tablespoon Flour
1 tablespoon Dry mustard
2/3 cub Hawaiian Punch
2 tablespoon Vinegar
6 Cloves, whole
1/3 cub Dark corn syrup

Preparation:

Ham balls: Preheat oven to 350øF. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned.

Sauce: In sauce pan, combine brown sugar, flour and mustard, mixing well.
Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear.

In chafing dish or crock pot, place ham balls and pour sauce over. Serve with toothpicks.

The ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour at 350øF) with extra sauce on the side. This has been a family favorite for years.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Balls with Mustard Sauce

Servings: 8 Servings

Ingredients:

1 ¼ pound Ground fully cooked ham
2/3 pound Ground fresh pork
2/3 pound Ground beef
2 Eggs
1 cub Tomato juice
1 cub Cracker crumbs
2 Tbls.minced onion
2 tablespoon Minced green pepper
½ teaspoon Salt

SAUCE:
1 cub Packed brown sugar
½ cub Vinegar
½ cub Water
2 teaspoon Dry mustard

Preparation:

Here is some pork recipes that are from The Country Cooking Recipe Collection.

(Submitted by Ardath Murray)

Combine the ham, pork and beef; add the eggs, tomato juice, crumbs, onion, green pepper and salt. Shape into golf ball-size balls; place in a flat baking dish. Bake at 350 for 1 hour. Meanwhile, combine sauce ingredients in a small saucepan; cook, stirring occasionally, until sugar is dissolved.
Pour over balls; bake 30 minutes longer.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LL7281@aol.com on Jul 30, 1997

Ham Barbecue Sandwiches

Servings: 8 Servings

Ingredients:

1 ½ pound Cooked Ham; Chopped
1 ½ cub Ketchup
2 tablespoon Cider Vinegar
1 tablespoon Brown Sugar; Packed
1 tablespoon Prepared Mustard
1 tablespoon Worcestershire Sauce
8 Frankfurter Rolls

Preparation:

Combine all of the ingredients, except the frankfurter rolls, in a 2-quart saucepan. Cook over medium heat until the mixture comes to a boil, then remove from the heat and cover; refrigerate until serving time.

TO GRILL:

Place each frankfurter roll on a 10-inch length of heavy-duty foil. Fill each roll with about 1/3 cup of the ham mixture. Securely wrap each roll into a loose packet. Grill 4-inches from grey coals (medium heat). Cook for 20 minutes, turning often with tongs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Barbeque

Servings: 1 Servings

Ingredients:

1 tablespoon Vegetable oil
1 cub Green pepper; chopped
1 cub Onion; chopped
½ cub Ketchup
1/3 cub Sweet relish
¼ cub Cider vinegar
2 tablespoon Sugar
1 teaspoon Dry mustard
1 pound Ham; thinly sliced
6 Sandwich rolls; halved

Preparation:

1. In a large skillet heat oil over medium heat. Add green pepper and onions, saute until lightly browned, 5-7 minutes.

2. Stir in ketchup, relish, vinegar, sugar and mustard.

3. Heat barbecue sauce to boiling, reduce heat to low and cook 5 minutes.

4. Stir ham into sauce,return to boiling. Remove from heat and divide among rolls. Serve immediately.

Notes: You can use leftover baked ham, thinly sliced or ask your butcher for the "ends" of hams that they have used for making sandwih slices.

Recipe by: Country Living - Country Cooking Summer 1996

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18, 1998

Ham Bbq

Servings: 4 Servings

Ingredients:

1 pound Chopped ham
1 medium Onion; chopped
1 cub Catsup
1 teaspoon Mustard
¼ teaspoon Pepper
½ teaspoon Worcestershire sauce
2 tablespoon Sugar

Preparation:

Saute onion. Mix together other ingredients and heat through.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham Biscuits

Servings: 24 Servings

Ingredients:

1/3 cub Butter
2 tablespoon Finely grated onion
4 ½ tablespoon Poppy seeds
2 teaspoon Dijon mustard
2 teaspoon Worchestershire sause
24 Small dinner rolls
12 Thin slices baked ham
8 ounce Sliced Swiss cheese

Preparation:

Cut ham slices in half. Cut cheese into strips. Preheat oven to 325 F. Beat butter, onion, poppy seeds, mustard and Worchestershire together in small bowl. Split rolls. Spread butter mixture on both cut sides of rolls. Place one piece of ham and 1 slice cheese on bottom half of each roll. Replace tops and place on cookie sheet. Cover loosely with foil and bake 15 minutes or until cheese begins to melt. These freeze very well. Per appetizer: 135 calories, 8 g total fat (3 g saturated), 264 mg sodium, 20 mg cholesterol, 10 g carbohydrates, 6 g protein. From:
Suzanne P. Adams, Richmond, VA as printed in Ladies Home Journal,^ November 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Bone with 15 Beans

Servings: 12 Servings

Ingredients:

1 large Ham Bone With Good Amount OfMeat; Leftover Ok
1 package (Large) 15 Bean Soup Mix;Omit Seasoning Pk
1 medium Onion; Chopped
1 Handful Fresh Garlic Cloves[17-20]; Minced
1 can Beer
1 can Stewed Tomatoes; Chopped
Ground Cumin; To Taste
Cilantro; To Taste
Green Tobasco Sauce; ToTaste
Hot Pepper Flakes; To Taste

Preparation:

I boiled pkg of beans in large pot till partially tender to cut down on cooking time. You can prepare this in crockpot if you want to cook overnight.

Place all ingredients in 6qt pressure cooker. Cook with 15lb pressure on low heat for 1 hr.

Serve with cornbread, or crusty French bread. Or use as topping for large baked potatoes.

Was great on a cold and blustry night in front of a blazing fire.

Recipe by: Jeanne T Elledge

Posted to MC-Recipe Digest by "Jeanne T. Elledge" <jeanne@atlantic.net> on Feb 05, 1998

Ham Bone-And-Bean Soup

Servings: 8 Servings

Ingredients:

10 ounce 15-bean soup beans or other "ham" beans
1 ½ cub Ham scraps or fat; divided
1 Ham bone (optional)
1 Turkey carcass (optional)
1 Celery stalk; sliced
½ Carrot; sliced
½ Bay leaf; crumbled
2 ½ quart Water (or more)
1 Onion; chopped
2 Garlic cloves; chopped
Salt
Freshly ground pepper
Tabasco (optional)
Finely chopped fresh herbs (optional) -

Preparation:

COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover, and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours. Degrease and strain. This may be done ahead and frozen. When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. Season to taste with salt and pepper and optional hot sauce. Add freshly chopped herbs if desired. Remove from the heat. May be made 1 to 2 days ahead. Add the remainder of the ham ½ hour before serving. Bring back to the boil, reduce heat and simmer, covered.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Broth

Servings: 1 Servings

Ingredients:

1 small Smoked ham hock
1 large Onion, quartered
2 Pared medium carrots,quartered
2 Celery stalks, quartered
8 Italian parsley sprigs
1 teaspoon Dried thyme
½ teaspoon Dried rosemary
2 Bay leaves
4 Whole cloves
¼ teaspoon Crushed red pepper flakes

Preparation:

1. In large saucepan, add ham hock and enough water to cover; cover pan, bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out saucepan.

2. In same saucepan, add 1 quart water, ham hock and remaining ingredients.
Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hours. Strain through a cheesecloth-lined strainer; discard solids. Cool to room temperature and refrigerate until chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 26, 1997.

Ham Brunch Casserole

Servings: 12 Servings

Ingredients:

12 slice Day old white bread
1 pound Ham, cubed
2 cub Cheddar cheese, shredded
2 cub Jack, shredded
12 Eggs
3 cub Milk
½ teaspoon Salt and pepper

Preparation:

Grease a 9x13 inch pan. remove the crusts from the bread and cut into ½ inch strips. Line the bottom of the pan with half of the bread slices.
Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, milk, salt, and pepper.
Pour over the casserole. Cover and refrigerate overnight. Bake in a 350 oven for 1 hur. Cool the casserole before serving. Source: The Mulberry Inn

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Casserole

Servings: 8 Servings

Ingredients:

8 slice Boiled ham
24 Asparagus spears
8 slice Swiss cheese; 4x4-inch
4 tablespoon Flour
1 ½ cub Milk
1 tablespoon Butter
½ cub Evaporated milk
Salt & pepper to taste
½ cub Grated cheddar cheese
¾ cub Toasted almonds

Preparation:

Melt butter in saucepan. Add flour, salt & pepper & stir. Add milks all at once & bring to a boil, stirring constantly. Cook until very thick & pour over layered ham, asparagus & cheese. Bake at 350 until hot. The last 5 minutes top with cheese & almonds. Serves 8.

LYNN JANUARY

MEMPHIS, TN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Casserole

Servings: 4 Servings

Ingredients:

1 ½ cub Ham cubes
1 cub Grated Cheddar cheese
½ cub Milk
1 can Cream of mushroom soup
2 cub Cooked macaroni
2 tablespoon Butter
2 tablespoon Chopped onion

Preparation:

Cook ham and onions in butter. Add soup, milk and cheese; cook until cheese melts. Add remaining ingredients. Bake in greased 2-quart casserole at 350F for 30 minutes.
Posted to MC-Recipe Digest V1 #359

From: Nancy Pallotta <nancee@rex.imperium.net>

Date: Sun, 29 Dec 1996 23:04:20 -0500

Ham Casserole

Servings: 4 Servings

Ingredients:

6 slice Cooked ham, lowfat; thickslices, or about three cupsof leftover ham
6 medium Potatoes, thinly sliced, ortwelve new potatoes, halved
2 large Onion, thinly sliced
6 slice Lowfat mozzarella cheese, (6to 12) or any mild cheese
1 can Low fat Cream of Mushroomsoup

Preparation:

Layer in crock pot beginning with ham on the bottom. Spread a layer of soup between groups of ham, potato, onion and cheese. Cook on high just until pot is heated then on low for six to eight hours.

Recipe by: (Judith White) Posted to MC-Recipe Digest V1 #622 by Simps <c.simpson@worldnet.att.net> on May 29, 1997

Ham Casserole

Servings: 8 Servings

Ingredients:

8 Slices bread; toast, removecrusts and then butter andhalve.
2 cub Cooked ham; diced
2 cub Cheese; shredded
3 Eggs
2 cub Milk
Salt and pepper; to taste

Preparation:

Toast the bread, cut off crusts, butter while hot and halve. Spread 4 slices with mustard and place on bottom of baking dish. Sprinkle with the 2 cups of ham. Place 4 remaining slices on ham. Sprinkle with the 2 cups of shredded cheese. Mix the eggs, milk, salt and pepper well and pour over the above. Chill in refrigerator for an hour. Bake in slow oven about an hour or until firm. Serves 8. This is a recipe I received at my bridal shower from a friend of Mother's, Ethiel Haley.

Formatted for MM by Pegg Seevers 9/12/97
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Casserole with Cheese and Broccoli Soup Sauce

Servings: 2 Servings

Ingredients:

1 ½ cub Ham, cubed
¼ cub Green bell pepper
¼ cub White onion, diced
½ cub Tomato, diced
2 cub Potato, diced
2 tablespoon Butter
1 Celery stalk
10 ounce Broccoli Cheese soup
10 ounce Milk
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Dried mustard
1 cub Cheddar, grated
2 Cinnamon basil leaves
Parsley, to taste

Preparation:

Fry onion, cellery and green pepper in the butter.

Place ham cubes in casserole and add diced potatoe. Include fried onion, celery and pepper mixture when ready, leaving butter residue behind.

Combine condensed soup with milk, salt, pepper and dried mustard. Add mixture to casserole. Top with grated cheese and flavour with fresh basil leaves (cinnamon basil, if available) and chopped parsley.

Place in 350 oven and cook for 30 minutes, or until potatoes are done.

Source: unknown Variations solicited: ag441@ccn.cs.dal.ca {-=[PAM]=-}

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Chowder

Servings: 6 Servings

Ingredients:

1 ½ tablespoon Butter
1 large White onion, chopped
2 cl Garlic, minced
1 ½ cub Water
2 tablespoon Dry sherry
½ cub Water
½ pound Lean bacon
6 Stalks celery sliced
Diagonally
3 cub Cubed new potatoes w/skin
1 ½ cub Milk, cream or yogurt
4 tablespoon Flour

Preparation:

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 ½ c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste.

Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Corn Chowder

Servings: 6 Servings

Ingredients:

2 can 17 oz each Creamed Corn
1 ½ cub 8 oz Chopped Ham,cooked
1 ½ cub Milk
1 cub Cheddar Cheese,grated
1 tablespoon Instant Minced Onions
¼ teaspoon Salt
¼ teaspoon Pepper
Parsley,chopped

Preparation:

In a big saucepan combine corn,ham,milk,cheese,onions and seasons.
Heat all through very good and slowly, stirring often. Best use the microwave. Garnish with the parsley and serve. Collected from a magazine by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Ham Croissants

Servings: 1 Servings

Ingredients:

1 can Croissants; (8 oz)
1 package Ham
1 package Shredded cheddar cheese
1 Bottom of mustard

Preparation:

ham on each rectangle. Spread mustard over the ham and sprinkle with cheese. Starting with the shortest side, roll into a log. You will have 4 logs. Then take the knife and cu the logst into 4 to 5 slices. On an un greased cookie sheet. Place the slices, cut side down. Preheat oven to 325 degrees. Cook the croissants 15 to
20 min. or until done.
Posted to recipelu-digest Volume 01 Number 460 by Bunny <layla696@ix.netcom.com> on Jan 6, 1998

Ham Croquetas with Brie and Wilted Kale

Servings: 10 Servings

Ingredients:

CROQUETAS:
4 tablespoon Butter
2 tablespoon Onion; diced
1 cub Milk
¾ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Ground nutmeg
1 tablespoon Dry sherry
1 pound Boneless smoked ham; ground
Canola oil for deep frying

TO COMPLETE:
3 tablespoon Olive oil
3 cl Garlic; crushed
8 Kale leaves; julienne
8 ounce Brie; sliced into 10 wedges
10 Kale leaves for garnish

Preparation:

Make croquetas: Melt the butter in a heavy-bottomed saucepan and saute the onion over high heat until translucent, 3-4 minutes, Set aside. Process the milk adn flour in a blender until smooth. Pour into the sauteed onions and add the salt, pepper and nutmeg. Simmer over low heat, stirring constntly, until mixture reaches the consistancy of pancake batter. Remove the saucepan from the heat, add the sherry and ham mix well. Pour into a shallow pan, and refrigerate 2 hours. Then, using about 2 tablespoons of the mixture for each croqueta, form into flat-bottomed-pear shapes. (20) Place the flour, beaten eggs, and cracker meal in separate bowls. Dredge the croquetas first in the flour, then the egg and finally in the meal.
Cover and refrigerate for at least 1 hour. Heat canola oil in a deep fryer to about 375 degrees. Fry the croquetas, a few at a time, until golden brown, about 3 minutes. Drain on paper towels, and keep warm in oven until ready to serve. Preheat broiler. Prepare the kale: Heat the olive oil in a saute pan and saute the garlic and julienned kale over high heat for about 4 minutes. Using the broiler, grill the brie wedges for about 1 minute, until warm and runny. To serve: Place some sauteed kale on each plate and two croquetas over the kale. Garnish with hot brie and a kale leaf.

Nutritional info per serving: 453 cal; 22g pro, 33g carb, 25g fat(50%) does not include oil for frying

Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96 formatted by Lisa Crawford, 7/3/96
Posted to MM-Recipes Digest V3 #190

Date: 07 Jul 96 01:21:22 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Ham Croquettes

Servings: 1 Servings

Ingredients:

3 tablespoon Butter or margarine
1/3 cub All-purpose flour
½ teaspoon Salt
1 cub Milk
2 cub Coarsely ground cooked ham
1 tablespoon Finely chopped onion (I usemore)
2 tablespoon Prepared mustard
1 Beaten egg
½ cub Fine cracker crumbs

Preparation:

Here's a recipe our family has been enjoying for more years that I care to admit. I got this recipe from the "Better Homes & Garden New Cook Book" when we were married in 1962. I've recently replaced that cookbook with a new "BHGNCB" and the new one doesn't have this recipe in it. These ham croquettes are delicious.

Melt 3 tablespoons butter or margarine and blend in 1/3 cup all-purpose flour. Add ½ teaspoon salt and 1 cup milk. Cook quickly, stirring constantly, till thickened. Cool. Add 2 cups coarsely ground cooked ham (I do it in the food processor), 1 tablespoon finely chopped onion (I use more), and 2 tablespoons prepared mustard. Chill. Shape in croquettes. Dip in 1 beaten egg, then in ½ cup fine cracker crumbs. Let stand a few minutes. Fry in deep hot fat (375) 7 to 8 minutes, or till brown. Drain on paper towels. Makes 12 croquettes, or 6 servings. Serve with Pickle Sauce and broiled peach halves.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda Hendren" <LindaH@nconline.com> on Jul 28, 1997

Ham Croquettes with Egg Sauce

Servings: 2 Servings

Ingredients:

1 cub Coarsely ground ham
¼ cub Cracker crumbs or meal
1 ½ tablespoon Butter
2 tablespoon Onion; chopped
1 ½ tablespoon All-purpose flour
½ cub Milk
½ tablespoon Prepared mustard
1 pinch Powdered cloves
½ Egg; beaten
2 tablespoon Beaten egg for coating
¼ cub Bread crumbs
Salt & pepper to taste
Oil for frying

EGG SAUCE:
1 ½ tablespoon Butter
1 ½ tablespoon All-purpose flour
1 cub Milk
1 Hard boiled egg; minced
½ teaspoon Horseradish
Salt & pepper to taste

Preparation:

Cook onion in butter until tender; add flour and blend well. Add milk and stir until thick and smooth. Set aside to cool. Combine ham, sauce, mustard, egg, clove, cracker crumbs, salt and pepper. Shape into 4 equal size croquettes. Dip in egg and then in bread crumbs. Chill in refrigerator for a few hours. Fry in hot oil until golden brown. Drain on paper towels.
Serve hot with egg sauce. Serves 2.

To make egg sauce, melt butter, blend in flour and stir. Add milk; cook until smooth and thick. Season with salt and pepper, horseradish and minced egg. Serve over the croquettes.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Delights

Servings: 12 Servings

Ingredients:

½ cub Margarine
3 tablespoon Prepared mustard
3 tablespoon Poppy seeds
1 medium Onion; finely diced
1 teaspoon Worcestershire sauce
1 pound Ham; diced
6 ounce Swiss cheese; diced
3 package Party rolls

Preparation:

Mix all ingredients & spread between 3 packages of party rolls; wrap in foil & bake 10 minutes at 400 degrees. These may be frozen before baking -- bake 12 minutes at 400 degrees without thawing.

MRS HOLLIS (VICKI) MC CREA

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Delights

Servings: 4 Servings

Ingredients:

2 package Dainty dinner rolls
6 ounce Pkg. Swiss cheese
8 ounce Pkg. boiled sliced ham
1 Stick margarine; melted
1 ½ tablespoon Poppy seed
1 ½ tablespoon Mustard
1 teaspoon Worcestershire sauce
1 tablespoon Minced onion flakes

Preparation:

Use sharp knife and split bread, then layer ham and cheese over bottom half, then put top back on. Mix melted margarine, poppy seed, mustard, Worcestershire sauce, and onion flakes together. Spread the melted margarine mixture on top and inside bread, and let set for a few hours, covered with foil. Bake 15 minutes at 325 degrees covered with foil.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham Delites

Servings: 1 Servings

Ingredients:

¼ pound Butter, softened
2 teaspoon Mustard
2 tablespoon Poppy seeds
2 teaspoon Worcestershire sauce
1 medium Onion, grated
2 package Party rolls
1 package 4 oz. cooked ham
1 package 4 oz. swiss cheese, sliced

Preparation:

Make the spread and cover rolls. Add ham and cheese to fit each roll. Bake at 350 degrees for 15 to 20 minutes. Randy Rigg The Pinnacle Club BBS 812-963-9139

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Dijon W/pasta

Servings: 6 Servings

Ingredients:

1 ½ cub Whipping cream
1/3 cub Dijon style mustard
1 pound Diced Smoked Ham
3 cub Chopped broccoli, cooked
1 can Mushrooms, scliced,4 oz size
¼ teaspoon White pepper
6 cub Hot cooked pasta noodles,ribbons, or vermicelli

Preparation:

In an large skillet, combine cream and mustard. Bring to a boil. Reduce to medium heat and cook for 8 to 10 minutes, until slightly thickened, stirring occasionally. Add remaining ingredients except pasta. Heat throughly. Serve over hot pasta., Serves 4-6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Egg Foo Yung

Servings: 10 Servings

Ingredients:

½ cub Bamboo shoots
½ cub Celery
½ cub Water chestnuts
½ cub Onion
2 -(up to)
3 tablespoon Oil
½ teaspoon Sugar
½ teaspoon Salt
2 teaspoon Soy sauce
1 dash Pepper
1 tablespoon Flour
½ pound Ham
6 Eggs
1 -(up to)
2 tablespoon Oil

Preparation:

1. Dice bamboo shoots, celery and water chestnuts. Mince onion.

2. Heat oil. Add vegetables and stir-fry 1 minute. Sprinkle with sugar, salt, soy sauce and pepper; stir-fry 1 minute more.

3. Remove vegetables from pan; drain, and let cool. Then sprinkle with flour.

4. Mince or shred ham. Beat eggs. First fold stir-fried vegetables, then ham, into eggs.

5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a time, and cook as in "Basic Pan Fried Egg Foo Yung".

6. Repeat process until egg mixture is used up, adding more oil as needed.

NOTE: This is sometimes called Mandarin-style Ham and Eggs.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Fig Sauce

Servings: 1 Servings

Ingredients:

1 cub California dried figs;quartered
½ cub Apples; diced
1 ½ cub Water
½ cub Pecans; chopped
3 tablespoon Brown sugar
1 ½ tablespoon Cornstarch
½ teaspoon Allspice
¼ teaspoon Dry Mustard
1 tablespoon Vinegar

Preparation:

Place figs and apples in a small bowl. Add water. Microwave at high (100%) until mixture boils, 3 to 4 minutes. Stir in nuts. Combine, sugar, cornstarch, allspice and mustard Stir into fruit mixture. Microwave at medium high (70%) until thickened, 2 to 3 minutes, stirring twice during cooking time. Stir in vinegar. Microwave at medium high (70%) 1 minute.
Serve hot with ham.

**Precooked canned ham - score and stud with cloves. Microwave at medium high (70%) 6 minutes per pound.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997

Ham Flannagan's Va. Champ Chili

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
2 To 3 jalepeno peppers; chped
2 To 4 cloves garlic; crushed
2 To 3 large onions; sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 ½ To 2 oz chili powder
28 ounce Can tomatoes
3 ½ To 4 ½ c water; added as
Needed
Cayenne to taste

secret ingredients:
A dollop of sherry wine
Blackstrap molasses; corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Preparation:

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired.
Stir constantly and taste often.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Flavored Butter Beans

Servings: 1 Servings

Ingredients:

1 quart Shelled butter beans
1 quart Water
½ pound Uncooked country ham

Preparation:

Wash beans; place in pot with 1 quart water. Bring water to boil; reduce heat to low and cook about 1 hour until done. Add salt if needed. Place ham in unsalted water and simmer at least 1 hour before adding butter beans.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 27, 1998

Ham Fondue Bake

Servings: 4 Servings

Ingredients:

5 cub Cubed French bread
3 cub Cubed cooked ham
½ pound Shredded cheddar cheese
3 tablespoon Butter or margarine; melted
3 tablespoon All-purpose flour
1 tablespoon Dry mustard
3 cub Milk
1 dash Tabasco® sauce; or to taste
4 large Eggs

Preparation:

Layer bread, then ham, then cheese on the bottom of a greased 9x12-inch baking pan. Melt butter, add flour and blend; add dry mustard and blend.
Slowly add milk, stirring constantly, over medium heat until heated through. Add Tabasco. Pour over all in casserole. Beat eggs and pour over all. Cover pan well with foil; refrigerate overnight. An hour before baking, remove from refrigerator. Heat oven to 350° F and bake, uncovered, for 1 hour. Let stand 10 to 15 minutes before serving.

Recipe by: Sallie Kratz

Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 7, 1998

Ham for One

Servings: 1 Servings

Ingredients:

1 small Ham steak, OR slice leftoverbaked ham
1 tablespoon Brown sugar
2 tablespoon Crushed pineapple, withjuice

Preparation:

Line a 9" pie pan with foil. Place ham in pan; sprinkle with brown sugar.
Top with pineapple. Bake, uncovered at 350 F. for 20-25 minutes or until heated through. Yield: 1 serving. MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 22

Posted to MC-Recipe Digest V1 #473 by Roberta Banghart <bobbi744@sojourn.com> on Feb 05, 1997.

Ham Fried Rice

Servings: 4 Servings

Ingredients:

3 Eggs
1 pinch Salt
2 cub Cooked rice; cold
¼ cub Ham; chopped
2 tablespoon Peas
1/3 cub Onion; shredded
Sprinkle soy sauce

Preparation:

Beat eggs in a bowl, adding a pinch of salt. Heat 2 Tablespoons oil in a pan and add eggs, cooking for 1 minute. Add 2 cups cold rice and fry well, mixing with the eggs.

Add ham, peas, and onion. Stir fry for 2 minutes. Sprinkle with soy sauce prior to serving.
Posted to recipelu-digest Volume 01 Number 452 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998

Ham Fried Rice

Servings: 4 Servings
Source: Donna Turner

Ingredients:

2 cub COLD boiled rice
1 Egg scrambled with no milk
¼ cub Diced cooked ham OR cut hamluncheon meat in smallstrips
⅛ cub Green onion, cut into slices
1 tablespoon Soy sauce
¼ teaspoon Sugar
2 tablespoon Peanut or corn oil

Preparation:

Use a heavy skillet on high. Heat oil then saute onion. Add rice in stir quickly so rice will not stick to pan. Add soy sauce and sugar then ham and egg that has been broken into small pieces.

Substitutions: cooked chicken, beef, or regular pork, or shrimp. Now is the time to be creative... I've used grated carrot, peas, and added chopped water chestnuts or slivered almonds.

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Charlene Smith <csmith@n-link.com> on Fri, 17 Jan 1997.

Ham Fried Rice in Broth

Servings: 4 Servings

Ingredients:

2 slice Smoked ham
½ cub Bamboo shoots
3 Eggs
4 cub Cold cooked rice
2 tablespoon Oil
4 cub Stock
½ teaspoon Salt

Preparation:

1. Mince smoked ham. Slice bamboo shoots. Beat eggs.

2. Break up and separate the cold cooked rice as in step 1 of "Simple Fried Rice".

3. Heat oil. Add eggs, but do not stir. When eggs begin to set, add rice and stir-fry to heat through.

4. Add stock and half the minced ham. Bring to a boil, stirring; then turn off heat.

5. Transfer rice and broth to a serving bowl. Garnish with sliced bamboo shoots and remaining minced ham. Season with salt and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Frittata

Servings: 4 Servings

Ingredients:

8 ounce Egg Substitute
½ cub Lean Ham
1 tablespoon Dijon Mustard
1 teaspoon Parsley Flakes
1 teaspoon Black Pepper
1 cub Potatoes; cubed
¼ cub Sliced Mushrooms
2 tablespoon Green Pepper; chopped

Preparation:

Preheat broiler. In bowl, combine egg product, ham, mustard, parsley and black pepper. Set aside.
Preheat skillet, sprayed with vegetable oil spray, over medium heat. Saute potatoes, mushrooms and green pepper until tender, stirring occasionally.
Pour egg product mixture over vegetables. Cook four to five minutes or until bottom of skillet is set. Place skillet in broiler 6 inches from heat. Broil four or five minutes or until lightly browned. Calories 84 Fat 2g This recipe is from the Houston Post - Janice Schindeler.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Gone Bananas

Servings: 1 Servings

Ingredients:

18 slice White bread
12 ounce Ham; thinly sliced
Cinnamon
¼ cub Milk
Soften butter; enough tobutter bread
3 Ripe bananas; thinly slicedlengthwise
4 Eggs; slightly beaten
Butter for frying

Preparation:

Butter 6 slices of bread, cover with ham. Butter 6 more slices and put on top of ham. Add a layer of banana slices to each sandwich. Sprinkle with cinnamon. Butter remaining slices of bread and close sanwiches. Press and secure with toothpicles to hold sandwiches together. Combine eggs and milk.
Dip sandwiches in egg mixture, fry in butter until golden brown. Cut in halves diagonally.
Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland <kirkland@gj.net> on Nov 16, 1997

Ham Gumbo

Servings: 1 Servings

Ingredients:

4 slice Bacon
¼ cub Onion; chopped
1 cub Diced; cooked ham
1 can Cut okra or ½ lb freshokra
¼ teaspoon Salt

Preparation:

(Source: Ruth Gill)

Lightly brown bacon and tear into pieces. Lightly brown onions. Add all ingredients and simmer about 10 minutes. If fresh okra is used, cook mixture until okra is done, about 15 minutes. Yield: 4 servings.

Posted to recipelu-digest Volume 01 Number 459 by vergie1@juno.com (Vergie A Ewing) on Jan 5, 1998

Ham Gunk

Servings: 4 Servings

Ingredients:

1 ½ cub Spaghetti; cooked
¼ cub Butter
1 can Mushrooms, canned
6 Green onions; sliced
2 ½ cub Cubed ham
1 cub Cottage cheese
1 cub Sour cream
1 cub Yellow cheese; grated

Preparation:

Saute mushrooms and onions. Mix rest of ingredients except yellow cheese.
Put in greased casserole. Top with cheese . Bake 30-45 min. UNCOVERED at 350.
Recipe By : Marcia Fasy

Posted to FOODWINE Digest 16 October 96

Date: Thu, 17 Oct 1996 02:10:27 EDT

From: marcia a Fasy <marciaf@JUNO.COM>

Ham Hash - Robert Carrier

Servings: 3 Servings

Ingredients:

4 medium Potatoes; peeled
Salt
½ pound Cooked ham
½ Green bell pepper
Black pepper
¼ teaspoon Thyme
3 tablespoon Butter
1 tablespoon Olive oil
Onion rings
Parsley

Preparation:

Boil potatoes in salted water. Drain thoroughly and toss in the dry pan over moderate heat to evaporate excess moisture.

Put potatoes, cooked ham, onion, and green pepper through the coarse blade of a grinder (or chop them up together very finely indeed). Season to taste with salt and freshly ground black pepper, add thyme and mix well.

Heat butter and oil together in a heavy, 8-inch skillet. Add hash mixture, shape into an even cake with a spatula or the back of a spoon, and cook over moderate heat for 5 minutes, or until the cake is crisp and golden underneath.

Brown top under a hot broiler for 3 to 4 minutes.

Garnish with onion rings and parsley. Serve immediately, cut into thick wedges.

Serve 2-4.

REG4 shared by Karin Baumgardner, Issaquah, WA

NOTES : This cookbook predates the food processor, and this is a recipe that is very easily adapted to one.
Recipe by: Cooking For You - Robert Carrier

Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Apr 5, 1998

Ham Head

Servings: 1 Serving

Ingredients:

1 Round ham slice
1 Hard-boiled egg; cut in halflengthwise
2 Long slices dill pickle
Red pimento
7 Black olives
2 Baby carrots
String cheese

Preparation:

Lay ham on plate.

Cut small slice off back of each egg half so egg sits flat. Place eggs on ham for eyes. Lay pickle slices on ham for mouth. Cut pimento in thin slices and place on whites of eggs for bloodshot eyes. Lay 5 olives inside pickles for teeth. Cut round ends off 2 olives. Place in centers of egg yolks for pupils of eyes. Place carrot on each side of ham slice for ears.
Lay strips of string cheese above ham to make hair.
Posted to MM-Recipes Digest V3 #292

Date: Fri, 25 Oct 1996 00:38:53 EDT

From: maryann36@juno.com (Mary Ann Young)

Ham Hideaways

Servings: 8 Pieces

Ingredients:

2 ounce (60g) thinly sliced ham
2 tablespoon Chive-and-onion-flavored
Cream cheese
Sweet pickled gherkins

Preparation:

Lay ham on waxed paper to form a 7x8-inch rectangle. Spread with chive-and-onion flavored cream cheese. Lay a row of small, sweet pickled gherkins along short side. Roll ham tightly around pickles. Cover with plastic wrap. Refrigerate for 30 minutes or overnight. Slice diagonally into 1-inch pieces. Each roll makes 8 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Hock and Wild Green Gumbo

Servings: 1 Servings

Ingredients:

4 Ham hocks; (about 2 pounds,total)
Pinch of cayenne
5 Bay leaves
8 ½ cub Water
4 pound Assorted greens, such ascollard, mustard, turnips,frisee, arugula, andspinach, washed, stemmed,and trim
2 tablespoon Vegetable oil
2 cub Chopped onions
1 cub Chopped bell peppers
1 cub Chopped celery
½ teaspoon Dried leaf thyme
½ teaspoon Dried leaf oregano
½ teaspoon Dried leaf basil
½ cub Finely chopped parsley
File powder
Salt and pepper
3 cub Cooked white rice,; warm
1 tablespoon Chopped green onions
Essence

Preparation:

In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer.
Cook the ham hocks for 30 minutes. With a

slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid.

Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saut_ the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 ½ hours. Add the file powder right before serving.
Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.

Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2398

Posted to MC-Recipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:23 -0500

From: Meg Antczak <meginny@frontiernet.net>

Ham Hocks and Black-Eyed Peas

Servings: 1 Servings

Ingredients:

2 pound Smoked ham hocks, (or ameaty ham bone, OR piecesof slab bacon, rind on)
2 cub Dried black-eyed peas, (1#)
1 cub Onions, Coarsely chopped
2 medium Celery stalks, Trimmed ofall leaves, chopped
1 Fresh hot red chili, about
3 Long, washed, stemmed,Seeded if desired, andchopped
Freshly ground black pepper

Preparation:

Place the ham hocks in a heavy 4 to 6 quart pot and add enough water to cover the meat by at least 1 inch. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 2 hours, or until the ham hocks are tender and show no resistance when pierced deeply with the point of a small skewer or sharp knife.

In a sieve or colander, wash the black-eyed peas under cold running water until the draining water is clear. Add the peas, onions, celery, chili and a few grindings of black pepper to the pot, mix well, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 to 1 ½ hours, or until the peas are tender. Check the pot from time to time and add more boiling water if necessary. When the peas are fully cooked, they should have absorbed almost all of the pan liquid.

Taste for seasoning and serve at once from a heated platter or bowl.

NOTE: The volatile oils in fresh hot chilies may burn your skin or make your eyes smart, so clean, stem and seed them under running water. Wear rubber gloves if you can and be careful not to touch your face or eyes.
Wash your hands thoroughly with soap and warm water.

Formatted by Linda Caldwell SOURCE: Baltimore International Culinary College; ELDERHOSTEL, March 12 to March 19, 1995.

Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997

Ham Hocks and Lima Beans

Servings: 1 Servings

Ingredients:

1 pound Dried lima beans*
4 Ham hocks; halved
2 Bay leaves
1 Onion; chopped
1 Bell pepper; chopped
2 cub Chopped tomatoes
1 cub Tomato sauce
1 teaspoon Sugar
¼ teaspoon Ground cloves
½ teaspoon Papper
Salt; to taste

Preparation:

*soaked overnight and drained Place beans in bottom of crock pot and add remaining ingredients with 1 ½ quarts of water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours.
Posted to recipelu-digest Volume 01 Number 411 by James and Susan Kirkland <kirkland@gj.net> on Dec 28, 1997

Ham Hocks and Lima Beans

Servings: 5 Servings

Ingredients:

2 large Ham bones, or ham hocks withlots of ham remaining onthe bones
1 pound (or 2) lima beans, dry, lg.or small
1 Onion, diced very small
Salt, to taste
Pepper, to taste
Season salt, to taste
Garlic powder, to taste
2 Whole bay leaf
Liquid smoke flavoring,optional, to taste
1 can Chicken broth, if needed
1 Stalk celery, optional,chopped
1 Whole carrots, optional,chopped
1 Clove garlic, optional,chopped

Preparation:

1. Boil ham bones in large pot until ham is easily removed from bones, about 2 hours. 2. Drain reserved liquid, cool to remove fat from liquid or drain off as much fat from liquid as possible. 3. When ham is cool enough to touch, pick ham off bones & into bite size pieces. 4. While ham is cooking rinse & clean lima beans per package instructions, soak if needed.
5. Add lima beans, onions, carrots, celery, garlic & ham in a large pot & cover with defated liquid from cooked ham. 6. Add only enough liquid to just cover beans and onions. 7. Bring to a boil, reduce heat, season with all seasonings, add bay leaf & simmer all day or until beans are cooked to your liking. 8. Stir every 10 to 15 minutes. 9. Add more liquid as needed or to make soup as thick or thin as you like. 10. If you do not have enough liquid left from the boiled ham you can use water or can chicken broth. 11.
Adjust seasonings to your liking. If not enough smoke flavor add a little liquid smoke when soup is almost done.

Per serving: 252 Calories; 8g Fat (29% calories from fat); 17g Protein; 28g Carbohydrate; 41mg Cholesterol; 424mg Sodium

Recipe by: Judy Johnson & Vicki Wiltshire

Posted to MC-Recipe Digest V1 #479 by "Wiltshire's" <wilshire@cyberg8t.com> on Feb 10, 1997.

Ham in Champagne

Servings: 15 Servings

Ingredients:

ED NORCIO, PAUL MASSON VINYD:
19 pound Boneless ham
2 4/5 quart extra dry champagne
1 ½ teaspoon Ground ginger
Pineapple slices
1 pound Light brown sugar
3 tablespoon Honey
1 ½ teaspoon Dry mustard
Spiced apples (optional)

Preparation:

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar, and pour over 1 bottle champagne. Bake at 325F for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger, and mustard, and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Ham in Cream Sauce

Servings: 1 Servings

Ingredients:

½ pound Cooked ham in one piece
2 tablespoon Butter + 1tsp
2 tablespoon Flour
1 cub Milk
⅛ teaspoon Nutmeg
1 tablespoon Shallots, minced
3 tablespoon Dry sherry
3 Slices hot buttered toast

Preparation:

1. Cut the ham into ½-in. or slightly smaller cubes. There should be slightly more then 2 ½ cups. Set aside. 2. Heat 2 tbsp of butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. Add the nutmeg. Bring to a boil and let cook, stirring occasionally, about 5 min. 3. Meanwhile, heat the remaining butter in a skillet and add the ham. Cook briefly, stirring. Add the shallots and cook briefly, stirring. Stir in the sherry and heat through. 4. Add the cream sauce to the skillet and turn off the heat. Stir well to blend. 5. Spoon the ham in cream sauce over the toast.

This dish: Jambon a la creme

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham in Potato Jackets

Servings: 10 Servings

Ingredients:

10 small New potatoes; w/skins lefton
¼ cub Butter; room temperature
¼ cub Sour cream
1 ½ tablespoon Prepared mustard
½ pound Ham; diced
½ cub Grated sharp cheddar cheese

Preparation:

Preheat the oven to 350°. Butter a 9-inch square baking dish. In a medium-size saucepan boil the potatoes until tender in water to cover.
Drain well and cool. Cut in half and scoop out approximately 2 tsp of potato from each half; discard or reserve for another use.

In a small bowl combine the butter, sour cream and mustard and blend well.
Place a dab of the butter mixture into the cavity of each potato half, then top with the diced ham. Sprinkle with the cheese.

Bake until the cheese bubbles, about 10 minutes. Serve hot.

Recipe by: Kathrym Kammerling Wesson - Party Receipts

Posted to MC-Recipe Digest V1 #869 by The Taillons <taillon@earthlink.net> on Oct 26, 1997

Ham It Up Crescent Snacks

Servings: 1 Servings

Ingredients:

8 ounce Can crescent rolls
4 Thin slices of ham
4 teaspoon Prepared mustard
4 ounce (1 cup) shredded cheese
(swiss or cheddar)
2 tablespoon Sesame seed

Preparation:

Heat oven to 375. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place one slice of ham on each piece. Spread ham with mustard; sprinkle with cheese. Starting with the shortest side, roll up reach rectangle & press edges to seal. Coat rolls with seed. Cut each of the four rolls into 5 slices forming 20 slices in all. Place each slice cut side down on ungreased sheet. Bake for 15-20 minutes or until golden brown. Immediately remove from cookie sheet. Tip: To make ahead, prepare, cover & refrigerate up to two hours before baking. To reheat, wrap in foil & heat at 375 for 5-10 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Ham Jam

Servings: 1 Servings

Ingredients:

¾ cub Cold Water
1 Env Gelatin Powder
½ cub Orange Juice
1 teaspoon Orange Peel; grated
¼ cub Lemon Juice
1 teaspoon Lemon Peel; grated
¾ cub Honey
10 ounce Ham Cubes; cooked

Preparation:

In a small, microwave-safe bowl, combine water and gelatin; allow to soften for 5 minutes. Cook on high for 1 to 2 minutes or until mixture boils and gelatin is completely dissolved.

In a food processor fitted with a metal blade, combine hot gelatin mixture and remaininng ingredients. Process untill all ingreds. are pureed. Pour into a 3-cup mold or decorative bowl. Chill until firm. Serve with hot bisquits, crusty rolls or assorted crackers. Garnish with chopped fresh mint and additional grated orange and lemon peels.

Makes 2 ½ cups.

Palm Beach Post--2/26/98 billspa@icanect.net

Formatted with TXTOMC

NOTES : Palm Beach Post--2/26/98

Recipe by: The Veranda Inn, Senoia, Ga.

Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 29, 1998

Ham Jambalaya

Servings: 6 Servings

Ingredients:

NORMA WRENN:
3 tablespoon Olive oil
2 large Onions; diced
1 Red bell pepper; diced
1 Green bell pepper; diced
3 large Garlic cloves; chopped
28 ounce Can ready-cut tomatoes
2 cub Ham; diced
½ cub Dry white wine
1 teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Paprika
½ teaspoon Cayenne pepper
¾ cub Long-grain white rice

Preparation:

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to mediium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Seaons with salt and pepper.

Source: Bon Appetit 11/95
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97

Ham Linguine Florentine

Servings: 6 Servings

Ingredients:

½ cub Slivered almonds
1 ½ cub Mushrooms, sliced
¾ cub Chopped onion
3 tablespoon Margarine
3 tablespoon Oil
3 tablespoon Flour
¾ teaspoon Dry thyme
13 ounce Can beef broth
¾ cub Milk
1 ½ cub Cooked ham, in strips
½ cub Snipped parsley
2 tablespoon Dijon mustard (up to 3)
6 ounce Cooked linguine (up to 8)
8 ounce Chopped fresh spinach

Preparation:

In heavy 12" skillet, brown almonds over Mediuam heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more.
Stir in ¼ cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linquine. Place 8 ounces of fresh spinach on plates. top with hot linquine.
Sprinkle with rest of almonds.

NOTES : Can substitute other vegetables for spinach.

Posted to MC-Recipe Digest V1 #358

Recipe by: bobbi744@sojourn.com

From: Roberta Banghart <bobbi744@sojourn.com>

Date: Sun, 29 Dec 1996 13:36:33 -0500

Ham Loaf

Servings: 12 Servings

Ingredients:

2 ½ pound Ground smoked ham
½ pound Ground pork
2 Eggs; beaten
1 cub Crushed saltine crackers
¼ teaspoon Pepper
½ cub Chopped onions
1 cub Milk

Preparation:

Mix all ingredients thoroughly; place in ungreased 9x5x3 inch loaf pan.
Bake at 350° for 2 hours. Spread Mustard Glaze over ham loaf during last half hour of baking, basting often with sauce in the pan.

Mustard Glaze: Combine ¾ cup firmly packed brown sugar, 1 ½ tablespoons prepared mustard, 3 tablespoon cider vinegar and 2 tablespoons water, blend well.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 18, 1997

Ham Loaf

Servings: 1 Servings

Ingredients:

2 pound Ground pork
2 cub Ground ham
3 Eggs
½ cub Milk
2 cub Graham cracker crumbs

SAUCE:
½ cub Vinegar
1 can Tomato soup
1 teaspoon Dry mustard
1 cub Brown sugar

Preparation:

Mix pork, ham & crackers. Add eggs and milk. Make into loaf. Mix sauce and pour over loaf. baste every 20 minutes. Will cook down and glaze loaf. Bake 325 for 1 ½ hours.

Posted to recipelu-digest Volume 01 Number 306 by grizzwaldo@juno.com (Pam Gibson) on Nov 25, 1997

Ham Loaf

Servings: 1 Servings

Ingredients:

2 pound Ground ham
1 ½ pound Ground beef
1 cub Bread crumbs
2 Eggs
1 Onion; chopped
Salt and pepper to taste

SAUCE FOR BASTING:
½ cub Brown sugar
3 tablespoon Water
3 tablespoon Vinegar
1 teaspoon Dry mustard

Preparation:

Notes: By Alice Thomas, Tamaqua. The Times News, PA

Bake at 350 for 1 hour, then baste with sauce and bake ¾ hour longer.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

Ham Loaf

Servings: 20 Servings

Ingredients:

-Sue Woodward

VIRGINIA CELEBRATES:
2 pound Smoked ham; ground
2 pound Fresh pork; uncooked, ground
1 ½ cub Fresh cracker crumbs
½ cub Onion; chopped
4 Eggs; well beaten
1 ¼ teaspoon Salt
2 cub Milk
2 tablespoon Fresh parsley; finely chop'd

GLAZE:
½ pound Brown sugar
½ cub Cider vinegar
1 ½ tablespoon Dry mustard

MUSTARD SAUCE:
½ cub Mayonnaise
½ cub Sour cream
¼ cub Mustard
1 tablespoon Fresh chives; minced
2 tablespoon Horseradish; or more

Preparation:

Preheat oven to 350. Combine ham and pork. Combine cracker crumbs, onion, eggs, salt, milk, and parsley. Add to meat mixture and mix thoroughly.
Shape into 2 loaves and put in 2 loaf pans (9"x5"x3"). Bake 30 mins. Glaze ~ combine sugar, vinegar, and dry mustard, and boil for 1 minute. Remove loaves from oven, baste with glaze, and bake 1 hr. Remove loaves from pans.
Freezes nicely.

Mustard Sauce - combine ingredients. Serve 1 tbsp on each slice of ham loaf. Put remainder in a sauce boat. The sauce is a must. Freezes very nicely.

Published by the Council of the Virginia Museum of Fine Arts Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Loaf

Servings: 6 Servings

Ingredients:

3 pound Smoked ground ham
1 pound Ground pork
1 ¾ cub Crushed graham crackercrackers
1 ½ cub Milk
1 teaspoon Allspice
2 Eggs; beaten

SAUCE:
1 can Tomato soup
½ cub Brown sugar
½ cub Vinegar
1 ½ teaspoon Dry mustard

Preparation:

Mix together ground ham, pork, graham crackers, milk, allspice and eggs.
Shape into a loaf pan. Mix together tomato soup, brown sugar, vinegar and dry mustard. Pour half of this mixture over top of loaf before cooking.
Bake at 350F degrees for 45 minutes. Pour remaining sauce over top of ham loaf and bake for an additional 45 minutes.

Recipe by: Ester Carpenter, Sabetha, KS/Peggy Flentie, Jubail, KSA

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 6, 1998

Ham Loaf

Servings: 6 Servings

Ingredients:

4 cub Ground cooked ham
2 tablespoon Grated onion
½ teaspoon Dry mustard
1 cub Seasoned bread crumbs
½ cub Pineapple juice
1 Egg; slightly beaten

Preparation:

Combine all the ingredients in a large bowl. Mix well. Press into a glass loaf dish. Cover with wax paper Microwave at medium high (70%) until center is set, 8 to 10 minutes. Serve with Sweet and Sour Sauce. Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Ham Loaf

Servings: 1 Servings

Ingredients:

1 pound Ground ham
1 pound Ground pork
1 cub Bread crumbs
1 cub Milk
2 Eggs, slightly beaten
Topping
¼ cub Vinegar
¼ cub Water
1 cub Brown sugar
1 teaspoon Mustard
½ cub Catsup

Preparation:

Combine loaf ingredients together and shape into a loaf. Mix the topping ingredients and pour over meat before baking. Bake at 350 degrees for 1 hour. Randy Rigg

Ham Loaf

Servings: 4 Servings

Ingredients:

¾ pound Ham
½ pound Veal
¼ pound Pork
2 Eggs, beaten
¾ cub Soft bread crumbs
¾ cub Milk
dash Pepper
2 teaspoon Prepared mustard
¼ cub Brown sugar
1/3 cub Pineapple juice

Preparation:

1. Grind ham, veal and pork together into a large mixing bowl. Add eggs, bread crumbs, milk and pepper. Combine ingredients well. 2. Pat mixture into a 1 ½-quart, heat-resistant, non-metallic loaf pan. 3. In a small bowl combine mustard and brown sugar. Spread top of loaf with mustard mixture. 4. Pour pineapple juice over loaf. S. Heat, covered with plastic wrap, 25 minutes in Microwave Oven. Allow to stand 5 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Loaf

Servings: 8 Servings

Ingredients:

HAM LOAF:
1 ½ pound Ground cooked ham
¾ cub Quaker Oats, uncooked (quick or old-fashioned)
½ cub Sweet pickle relish
¼ teaspoon Pepper
1 tablespoon Worcestershire sauuce
2 Eggs
1 cub Milk

SAUCE:
1 cub Whipping cream; whipped
2 tablespoon Horseradish

Preparation:

For ham loaf, combine all ingredients throughly. Shape to form a loaf in shallow baking pan. Bake in preheated moderate oven (350 F.) about 1 hour.
Let stand 5 minutes before slicing.

For sauce, combine whipping cream and horseradish. Serve with ham loaf.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Ham Loaf

Servings: 1 Servings

Ingredients:

1 pound Ground ham
½ pound Pork
½ pound Beef

TO THE ABOVE ADD:
4 cub Corn flakes
1 cub Milk
2 Eggs

GLAZE:
¾ cub Brown sugar
¼ cub Vinegar
¼ cub Water
1 tablespoon Dry mustard

Preparation:

(Have your butcher grind the ham, beef, and pork together at least twice).

Bake at 350 for 1 ½ hours. Spoon glaze over at least every 30 minutes.

This is a wonderful recipe, easily doubled for a large crowd. Also, its great the next day (and the day after that...) either cold or heated up.

Posted to EAT-L Digest by "Tracie K. Graham" <JRCTracie@AOL.COM> on Sep 12, 1997

Ham Loaf

Servings: 1 Loaf

Ingredients:

1 ½ cub Smoked ham; ground
1 ½ cub Lean fresh pork; ground
1 teaspoon Dry mustard
1 small Onion; chopped
1 medium Can tomatoes; drained
2 Eggs; well-beaten
2 cub Bread crumbs
HORSERADISH SAUCE:
1 Bottle horseradish; drained
1 ½ cub Mayonnaise
½ cub Whipping cream
½ cub Apple; grated
½ teaspoon Salt
½ teaspoon Dry mustard

Preparation:

Mix first 7 ingredients and put in rectangular pan two inches deep. Mix ½ cup brown sugar and 2 tsp prepared mustard. Spread over ham mixture.
Bake 1-½ hours at 325 degrees.
Mix horseradish sauce ingredients, folding in mayonnaise and whipped cream. Serve in bowl beside platter of ham loaf. Mrs. Bruce Spears, Ottawa, KS - from The Ottawa Herald Family Cookbook by Lois Smith.

Formatted for MM by Pegg Seevers 4/8/96
Posted to MM-Recipes Digest V3 #268

Date: Mon, 30 Sep 1996 16:29:02 EDT

From: colorado-pegg@juno.com (peggy g seevers)

Ham Loaf

Servings: 1 Servings

Ingredients:

2 pound Ham
4 pound Pork
½ pound Crackers (ground)
2 Eggs
1 pint Milk
2 teaspoon Baking powder
1 can Pineapple; Juice from

Preparation:

Double grind ham and pork together.

Mix ham, pork and crackers, beat eggs and add milk and baking powder. Mix into meat, form into loaf and place in very hot oven, reduce heat, cover and bake about an hour. Baste with pineapple juice to which salt has been added if necessary. Uncover to brown.

Posted to Bakery-Shoppe Digest V1 #220 by "Lewis'" <lewises@flatoday.infi.net> on Sep 5, 1997

Ham Loaf #1

Servings: 6 Servings

Ingredients:

1 pound Ground raw ham
½ pound Ground pork
½ pound Ground beef
1 cub Cracker crumbs
2 Eggs
1 ½ cub Milk
½ can (10.75-oz) tomato soup
½ cub Beef bouillon
½ cub Sugar
½ cub Prepared mustard
½ cub Vinegar
¼ cub Butter
3 Egg yolks
1 tablespoon Flour

Preparation:

Mix meats well; add crumbs, eggs and milk. Shape into loaf pan and top with soup. Bake at 350 for 1-½ hours. Cook remaining ingredients on low heat (or in double boiler) until thick. Serve with ham loaf.

MRS ETHEL MOORING

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Loaf #2

Servings: 6 Servings

Ingredients:

¾ pound Ground cured ham
¾ pound Ground fresh pork
1 Egg; beaten
¼ cub Milk
½ cub Bread crumbs
¼ can Tomato soup (or more)
¼ teaspoon Paprika
¼ teaspoon Salt
1 tablespoon Minced onion

SAUCE:
¼ can Tomato soup
¼ cub French mustard
¼ cub Vinegar
¼ cub Sugar
¼ cub Oil
2 Egg yolks

Preparation:

Combine loaf ingredients except onion; shape into a loaf & place in a pan with some water & the minced onion. Bake at 350 for 1-½ hours. Sauce:
Combine ingredients & cook until thick. Pour over ham loaf.

LILLIAN FRANKS

BLYTHEVILLE, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Loaf #3

Servings: 8 Servings

Ingredients:

1 pound Ground lean pork
2 pound Ground smoked ham
1 cub Bread crumbs
2 Eggs
1 cub Milk
1 tablespoon Minced onion
1 ½ cub Sugar
½ cub Water
½ cub Vinegar
1 teaspoon Prepared mustard

Preparation:

Mix pork and ham. Add bread crumbs, eggs, milk and onion. Mix thoroughly.
Form into a loaf. To make sauce, blend brown sugar, water, vinegar and mustard. Bake ham loaf at 325ø for 2 hours, basting frequently with sauce.
Serve with remaining sauce. Yield: 8 servings.

LINDA BURROW VANHOOK

(MRS. FRED F.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Loaf #4

Servings: 8 Servings

Ingredients:

2 pound Ground ham
2 pound Fresh ground pork
1 ½ cub Cracker or bread crumbs
1/3 cub Onion; chopped
4 Eggs; beaten
1 ¼ teaspoon Salt
2 cub Milk
2 tablespoon Parsley; chopped

BASTING SAUCE:
1 cub Brown sugar
½ cub Cider vinegar
1 ½ teaspoon Dry mustard

HORSERADISH SAUCE:
1 pint Heavy cream
2/3 cub Mayonnaise
½ cub Horseradish
2 teaspoon Salt
4 teaspoon Mr. Mustard
¼ cub Parsley; chopped

Preparation:

Mix together all ham loaf ingredients and form into 2 loaves. Bake 30 minutes. Combine ingredients for basting sauce and baste ham. Bake 1 hour longer. Slice and serve with horseradish sauce as a condiment. To prepare horseradish sauce: Combine all ingredients, mixing well.

Serving Ideas : The horseradish sauce makes this delightfully different!

Recipe by: Peggy Flentie, Jubail, KSA

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 6, 1998

Ham Loaf Aurora

Servings: 8 Servings

Ingredients:

6 slice Dry bread; cut up
8 ounce Tomato sauce with cheese
½ cub Milk
2 Eggs
1 medium Onion; cut up
1 pound Cooked ham; diced
1 pound Lean ground beef
2 teaspoon Sugar
2 teaspoon Vinegar
2 teaspoon Butter or margarine
1 ½ tablespoon Prepared mustard

Preparation:

In covered blender jar, blend bread slices, 1 slice at a time, at low speed until crumbed; set aside in mixing bowl. Blend ½ of tomato sauce, the milk, 1 egg and onion at low speed until onion is chopped; add to crumbs.
Blend ham in 4 runs at low speed until chopped. If necessary, stop blender and push ham toward blades with a spatula; add to crumbs and sauce with ground beef. Mix well, pack lightly into a 9 x 5 inch loaf pan. Bake for 1 and ¼ hours at 350 F. Blend remaining half of tomato sauce, 2 tbsp water, 1 egg, sugar, vinegar, butter and mustard at low speed until smooth. Pour into a small saucepan and cook stirring constantly until thickened. Serve sauce with the meatloaf. Serves 8.

Formatted by Mardi Desjardins March 10, 1998

Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 11, 1998

Ham Loaf Squares

Servings: 5 To 6 servi

Ingredients:

2 Eggs; slightly beaten
1 ½ pound (5 cups) cooked ground ham
2 cub Soft bread crumbs
¼ cub Firmly packed brown sugar
2 tablespoon Chopped green bell pepper
1 tablespoon Prepared mustard
1 can (8 oz.) pineapple slices;drained, reserve syrup
¼ cub Pineapple syrup
3 Maraschino cherries; halved,(up to 4)

Preparation:

Heat oven to 350 degrees F. In large bowl, combine eggs, ham, bread crumbs, brown sugar, bell pepper, mustard and pineapple syrup; mix well. Press into 8" or 9" square pan. Arrange drained pineapple slices on top of meat mixture. Arrange maraschino cherrie halves inside pineapple slices. Cook at 350 degrees F. for 50 to 60 minutes or until set in center. Let stand 5 minutes before cutting into squares and removing from pan. Recipe by "Pillsbury Kitchens' Family Cookbook" 1979 edition Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on Feb 18, 1998

Ham Loaf with Horseradish Glaze

Servings: 12 Servings

Ingredients:

---Ham Loaf---
1 ½ pound Ground ham
1 ½ pound Ground pork
½ pound Ground beef
1 ½ cub Oats
4 Eggs; beaten
½ cub Chopped onion
½ teaspoon Pepper
2 cub Tomato juiceHorseradish Glaze---
1 ½ cub Sugar
2 tablespoon Flour
2 teaspoon Dry mustard
8 tablespoon Horseradish

Preparation:

Combine all ham loaf ingredients thoroughly and pack in 9x13" pan.
Bake in 350 degree oven 45 minutes.
Mix together Horseradish Glaze ingredients and spread on Ham Loaf mixture.
Continue baking 30 minutes more.

Source: Betty J. Shaffer, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert; March, 1995
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Loaf with Mustard Sauce

Servings: 4 Servings

Ingredients:

1 pound Ground ham
¾ pound Ground lean pork
1 cub Soft bread crumbs
1/3 cub Chopped onion
1 Egg; beaten
½ cub Milk

SAUCE:
½ teaspoon Dry mustard
½ teaspoon Flour
¼ teaspoon Salt
3 Egg yolks; beaten
¾ cub Scalded milk
2 tablespoon Lemon juice

Preparation:

Thoroughly combine first six ingredients & shape into a loaf. Place in a lightly greased pan & bake at 350 for 1-¼ hours. Sauce: Mix mustard, flour & salt in double boiler. Add beaten egg yolks, mixing well. Slowly add milk; cook until thick. Add lemon juice. Serve over sliced ham loaf.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Loaf--Taste of Home Version

Servings: 8 Servings

Ingredients:

2 Eggs
1 cub Skim milk
1 cub Dry bread crumbs
¼ teaspoon Pepper
1 ½ pound Fuly cooked low-fat ham
½ pound Ground turkey breast

GLAZE:
1/3 cub Packed brown sugar
¼ cub Vinegar
2 tablespoon Water
½ teaspoon Ground mustard

Preparation:

In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and turkey; mix well. In a shallow baking pan, shape meat mixture into a lof, about 8x2 ½ inches. Bake at 350 for 30 minutes. Meanwhile, combine glaze ingredients. Spoon over loaf. Continue baking about 40 minutes longer or until a meat thermometer reads 165-170, basting occasionally with glaze.
Yield 8 servings.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #732 by L979@aol.com on Aug 9, 1997

Ham Logs

Servings: 8 Servings

Ingredients:

LOGS:
2 pound Ham; ground
1 pound Pork; lean, ground
2 Eggs; beaten
1 cub Crackers; crumbled
1 cub Milk
¼ teaspoon Pepper
2 tablespoon Worcestershire sauce;recommended (1-2)

SAUCE:
1 ½ cub Brown sugar
1 tablespoon Dry mustard
½ cub Vinegar
½ cub Water

Preparation:

Mix together ingredients for logs. Form small "rodent shaped" balls (about 2 ½ to 3 in. long). Mix sauce ingredients. Bake logs 30 minutes at 350¡ then cover with sauce. Baste occasionally during last hour (1 ½ total).

NOTES : Makes 8-12 servings. Turkey ham may be substituted for the ham.

Recipe by: Ann Perry

Posted to MC-Recipe Digest by "Andrew J. Padon" <padonand@pilot.msu.edu> on Apr 08, 1998

Ham Mousse in Sherry Aspic

Servings: 8 Servings

Ingredients:

For the aspic:
2 cub Chicken broth
1 Onion, sliced
1 large Egg white, reserving the shel
1 Unflavored gelatin
¼ cub Med-dry sherry
Garnish:
Egg white, hard-boiled
Black truffles
For the mousse:
2 Unflavored gelatin
¼ cub Medium dry sherry
3 tablespoon Scallions, finely chopped
1 tablespoon Unsalted butter
2 cub Chicken broth
2 tablespoon Tomato paste,
3 cub Cooked ham, ground
⅛ teaspoon Nutmeg
1 cub Heavy cream

Preparation:

In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth.
In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it.
Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag.
favorite.

Ham Mousse with Peaches

Servings: 8 Servings

Ingredients:

MOUSSE:
½ pound Boiled ham, ground fine
2 Egg yolks
2 tablespoon Dijon-style mustard
5 Eggs
2 cub Milk
½ cub Heavy cream
1 tablespoon Port wine
1 tablespoon Tomato paste
Freshly ground pepper
Kosher salt

PEACHES:
8 Firm-ripe medium peaches
8 ounce Pickled watermelon rind,drained, finely chopped(an 8 ounce jar)
½ cub Almonds, salted, toasted,blanched

Preparation:

Heat oven to 350F. 1. Combine ham, egg yolks and mustard in food processor container fitted with steel blad. Process until blended. With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended. Taste and add salt if necessary. 2. Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups. Place cups in roasting pan lined with double thickness of newspaper. Ad hot water to pan to come halfway up sides of cups. Cover pan with aluminum foil. Bake in lower third of oven until custards are just set, 35 to 40 minutes. (Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks. 3. Blanch peaches in boiling water for 1 minute. Plunge into ice water to stop cooking. Peel, cut into quarters, discarding pits. Cut the peaches into thin slices. 4. Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Muffins with Creamed Peas

Servings: 4 Servings

Ingredients:

2 cub Flour
2 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Baking soda
1 Egg
1 cub Sour cream
¾ cub Chopped cooked ham; firmlypacked
Peas; creamed

Preparation:

Sift flour, measure and sift with baking powder, salt, and soda. Beat egg, add sour cream and ham; mix well. Turn into flour mixture and stir until flour is dampened. Bake in muffin pans for 20-25 minute at 400 degrees.
Serve creamed peas over hot muffins.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham N' Cheese Meltaway Sandwiches

Servings: 12 Servings

Ingredients:

1 pound Chipped ham
1 Onion, minced
½ cub Mayonnaise
1 Doz. hot dog buns
6 Hard boiled eggs
½ cub Chili sauce
Cheese

Preparation:

Mix all ingredients, except cheese and buns, in large container. Fill hot dog buns with mixture. Add strip of cheese to each bun. Wrap each bun in foil. Heat in 425 F. oven to warm thoroughly and melt cheese. These sandwiches can be frozen. Allow approximately 20 minutes in oven when taken from freezer.

P.P.--Gretna, La.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham N Cheese Muffins

Servings: 10 Servings

Ingredients:

1 ½ cub Flour -- all-purpose
Diced or canadian bacon
3 tablespoon Sugar
3 ounce Cheddar cheese -- shredded
2 teaspoon Powdered mustard
¼ cub Yellow cornmeal -- uncooked
1 ½ teaspoon Baking powder
1 cub Buttermilk
1 ¼ teaspoon Baking soda
2 Eggs
⅛ teaspoon Pepper
3 tablespoon Oil -- vegetable
5 ounce Smoked ham; cooked --
Finely
1 teaspoon Oil -- vegetable

Preparation:

Preheat oven to 400 In medium mixing bowl sift together flour, sugar, mustard, baking powder, baking soda, and pepper; add ham (or bacon), cheese, and cornmeal, mixing well. In separate medium mixing bowl, using a wire whisk, beat together buttermilk, eggs, and oil; add to ham mixture and stir just until thoroughly combined (DO NOT OVERMIX). Spray ten 2 ½-inch-diameter muffin pan cups with nonstick cooking spray; spoon 1/10th of batter into each sprayed cup (each will be about ¾ full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove muffins from pan and set on wire rack to cool slightly; serve warm. Freeze leftovers in resealable plastic freezer bags; then, just before serving, reheat in conventional or microwave oven.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham N Cheese Soup

Servings: 4 Servings

Ingredients:

1 Envelope Lipton GiggleNoodle Soup Mix
3 ¼ cub Water
1 ½ cub Ham Or Turkey; Cut-Up
1 cub Swiss Cheese; Shredded
½ cub Croutons; Optional

Preparation:

zIn medium saucepan, combine soup mix and water; bring to a boil. Reduce heat and simmer uncovered; stirring occasionally, 5 minutes; or until noodles are tender. Stir in ham; heat through. Just before serving, sprinkle with cheese and croutons.

Recipe by: Lipton box

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 23, 1998

Ham N' Egg Potato Casserole

Servings: 8 Servings

Ingredients:

1 package 24 oz.frozen hash browns
1 Ham steak -- diced
8 tablespoon Butter -- melted
6 Eggs -- beaten
12 ounce Monterey jack cheese --
Grated
½ cub Milk
12 ounce Cheddar cheese -- grated

Preparation:

Thaw hash browns and pat with paper towels to absorb moisture. Place potatoes in 9 x 12 pan and pour butter over top. Bake 350 for 20 minutes.
Meanwhile, mix the grated cheeses, the ham, eggs, and milk. Now pour mixture over partially baked potatoes. Bake 40 minutes longer at 350.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham Nuggets in Corn

Servings: 12 Servings

Ingredients:

A:
2 Eggs
½ cub Oil
1 ½ cub Creamed corn

B:
1 cub Whole wheat flour
1 cub All purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
12 ½ Inch cubes of ham ( orexperiment with turkey; hotdogs, etc.)

Preparation:

makes 12 muffins or 8x8 pan preheat oven to 400

In large bowl add "A" and combine well. In a smaller bowl combine "B" well.

Combine wet and dry ingredients and fold together gently just until mixed.
Spoon into prepared pan and press one cube of ham into center of each muffin. (or for bread, press into top of batter in strategic places; or shop the meat into smaller pieces and stir into the batter itself.) Bake for 20-25 minutes. Remove from pan and cool on wire rack.

Toss in some shredded cheese if you like= a mini meal!!

Posted to recipelu-digest Volume 01 Number 414 by Abtaxel <Abtaxel@aol.com> on Dec 29, 1997

Ham Omelet

Servings: 100 Servings

Ingredients:

4 pound HAM SECTIONED CURED
200 EGGS SHELL
1 pound SHORTENING; 3LB

Preparation:

TEMPERATURE: 325 F. GRIDDLE
:

1. PLACE SHELLED EGGS IN MIXER BOWL. USING WIRE WHIP; BEAT JUST ENOUGH TO THOROUGHLY BLEND YOLKS AND WHITES.

2. POUR 1/3 CUP EGG MIXTURE FOR INDIVIDUAL OMELETS ON GREASED GRIDDLE.

3. USE CHOPPED, CANNED HAM; SPRINKLE HAM OVER EGGS WHEN PARTIALLY SET.

4. FOLD OMELET IN HALF OR INTO THIRDS MAKING A LONG OVAL SHAPED OMELET SERVE IMMEDIATELY.
:

NOTE: 1. IN STEP 1, 6 LB 4 OZ (5-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 7 ½ QT WARM WATER MAY BE USED FOR WHOL EGGS. SEE RECIPE NO. A-8.

NOTE: 2. TO SERVE ASSORTED OMELETS, PREPARE INGREDIENTS FOR DESIRED VARIATIONS. SET UP INGREDIENTS IN INDIVIDUAL CONTAINERS AND PLACE NEAR GRIDDLE.

Recipe Number: F00805

SERVING SIZE: 1 OMELET (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham One-Dish Meal

Servings: 1 Servings

Ingredients:

3 cub Thinly sliced potatoes
1 small Onion; thinly sliced
1 cub Thinly sliced carrots
2 cub Diced cooked ham
2 tablespoon Flour
1 can Cheddar cheese soup
½ cub Milk
⅛ teaspoon Pepper

Preparation:

Preheat oven to 350 F. Combine potatoes, onion, carrots and ham; place in 9x13" greased pan. Blend together the flour, soup, milk and pepper in a saucepan and cook, stirring constantly until the mixture boils. Pour over vegetables and ham. Cover and bake 1 hour. Remove lid and bake 30 minutes longer. Makes 8 to 10 servings.

http://home.sprynet.com/sprynet/jmjohnsn
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 12, 1998

Ham Pate

Servings: 4 Servings

Ingredients:

10 ounce Piece Virginia ham
2 tablespoon Mayonnaise
2 teaspoon Mustard
1 teaspoon Prepared horseradish
2 teaspoon Dry sherry

Preparation:

A similar dish is mentioned as being served in the White House in the last century. While it does not measure up to the standards one would expect for a foreign dignitary or visiting head of state, this pate is great as a canape or spread for grilled sandwiches.

salt and pepper to taste crackers or toast points chopped walnuts sliced artichoke hearts

Grind the ham in a meat grinder or chop it very finely in a food processor using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish, and sherry, and add salt and pepper to taste. Serve thepate on crackers or toast points and garnish with the walnuts and artichokes, if desired.
Serves 4 as an appetizer.

Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Pate En Croute

Servings: 6 Servings

Ingredients:

¼ pound Butter or margarine;softened
2 cub Ground cooked ham
1 tablespoon Grated onion
1 teaspoon Grated garlic
3 tablespoon Heavy cream
1 teaspoon Dry mustard
2 tablespoon Chopped parsley
2 tablespoon Chopped chives
¼ teaspoon Pepper
2 teaspoon Worcestershire sauce
1 Loaf French bread

Preparation:

Cream butter & ham slowly. Add other ingredients. Stuff in bread which has been hollowed out. Chill several hours before slicing.

MRS. JAMES P. BAKER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Phyllo Rolls

Servings: 15 Appetizers

Ingredients:

4 ounce Bean sprouts, chopped
1 cub Chopped fully cookedsmoked ham
1 small Onion, chopped
1 tablespoon Margarine or butter
2 cub Bite-size pieces spinach
½ cub Chopped water chestnuts
1 tablespoon Finely chopped gingerroot
2 teaspoon Cornstarch
2 teaspoon Soy sauce
5 Frozen phyllo leaves, thawed
1 tablespoon Margarine or butter, melted
2 tablespoon Dry mustard
1 tablespoon Plus 1 ½ ts cold water

Preparation:

Rinse bean sprouts under running cold water; drain. Cook and stir ham, onion and 1 tb margarine in 10-inch skillet until onion is tender. Stir in bean sprouts, spinach, water chestnuts and gingerroot; cook and stir 2 minutes. Stir in cornstarch and soy sauce.

Cut stack of phyllo leaves lengthwise into halves. Cut each half crosswise into thirds to make 30 squares, about 5 ½ x 5 ½ inches. Cover squares with waxed paper, then with damp towel to prevent them from drying out.

Heat oven to 350F. For each roll, use 2 phyllo squares. Place about 2 tb ham mixture slightly below center of square. Fold corner of square closest to filling over filling, tucking point under filling. Fold in and overlap the 2 opposite corners. Roll up; place seam side down on greased cookie sheet. Repeat with remaining phyllo squares. Brush roqls with 1 tb margarine. Bake until golden brown, about 25 minutes. Mix mustard and water until smooth; let stand 5 minutes. Serve with rolls. 15 appetizers; 75 calories per appetizer.

Do-ahead Tip: Before baking, place rolls on greased cookie sheet. Cover tightly with plastic wrap. Refrigerate up to 24 hours. Brush rolls with margarine. Bake in 350F oven until golden brown, about 25 minutes.

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham- Pineapple Loaf

Servings: 6 Servings

Ingredients:

1 ½ pound Cooked ham; ground
1 pound Ground pork
1 can Pineapple Chunks (13 ¼ Oz)Drained, Reserve Syrup
1 cub Soft Bread Crumbs
2 Whole eggs; beaten
1/3 cub Finely chopped onion
1 tablespoon Snipped parsley
¼ cub Brown sugar
2 tablespoon Lemon juice
1 tablespoon Prepared mustard

Preparation:

Mix well ground ham, ground pork, Y2 cup reserved pineapple syrup, bread crumbs, eggs, onion and parsley. Press into a 9 x 5 loaf dish. Top with the pineapple chunks. Press the chunks lightly into the loaf. Mix brown sugar, lemon juice, mustard and 1 tablespoon reserved pineapple syrup. Brush over the loaf. Microwave at medium high (70%) 18 to 20 minutes, brushing once or twice with glaze. Let stand 5 minutes. Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Ham Pinwheels

Servings: 1 Servings

Ingredients:

1 Cream cheese, softened
1 teaspoon Onion, gratred
1 teaspoon Horseradish
1 dash Worcestershire sauce
100 Ham, slices

Preparation:

Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices.
Can be used with Corned Beef or Smoked Beef as well. Source: Gail Teichmann

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Pirakka

Servings: 8 Servings

Ingredients:

FLAKY EGG PASTRY:
1 2/3 cub All-purpose flour
¼ teaspoon Salt
½ cub Chilled butter, cut into
Small pieces
½ cub Sour cream
1 Egg
1 tablespoon Fresh lemon juice

MUSHROOM PATE:
¼ cub Butter
¾ pound Mushrooms, chopped
½ cub Minced onion
8 ounce Cream cheese, at room
Temperature
Salt and pepper
1 cub Finely chopped walnuts
2 tablespoon Brandy,optional

HAM FILLING:
3 cub Ground ham,about 1 ½ lbs.
½ cub Coarse breadcrumbs
½ cub Chopped fresh chives OR
½ cub Sliced green onion tops
¼ cub Minced fresh parsley
2 Eggs, beaten to blend
1 Egg, beaten with:
2 tablespoon Milk (glaze)
Sour cream, optional

Preparation:

Combine flour and salt in large bowl.Cut in butter until mixture resembles coarse meal.Beat sour cream,egg and lemon juice to blend. Stir into flour with fork until stiff dough forms.Gather into ball. Wrap in plastic and refrigerate 30 minutes. Melt butter in heavy large skillet over medium heat.Add mushrooms and onion and cook until all liquid evaporates,stirring occasionally about 15 minutes;cool.Blend in cream cheese.Add salt and pepper.Stir in walnuts and brandy,optional. For ham filling,combine all ingredients in medium bowl.Preheat oven to 400 degrees.Line baking sheet with parchment paper.Divide dough in half.Wrap one portion in plastic and refrigerate to keep from drying. Roll remaining portion out on lightly floured surface into a 6 x 12" rectangle.Set on prepared sheet.Layer with half of mushroom pate and half of ham filling,remaining pate and remaining ham,leaving a 1" border on all sides. Press filling into rounded log shape.Bring dough edges up sides of filling to make a small edge.Roll remaining dough out into a rectangle slightly larger than the first.Make several ½ x 4" crosswise slashes in dough.Brush with egg glaze and crimp to seal.Bake until golden, about 30 minutes.Serve hot,warm or chilled.Pass sour cream,separately, if desired.Makes 6 to 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Puffs

Servings: 45 Servings

Ingredients:

1 package 8 oz cream cheese softened
1 Egg yolk
1 teaspoon Baking powder
1 10-12 slices thin wh.bread
4 ½ ounce Can deviled ham

Preparation:

Combine cream cheese with egg yolk, baking powder, and a dash of salt; mix until blended and smoothe. Cut 4 small rounds from each slice of bread using a biscuit cutter or small glass. Spread each round lightly with mayonnaise. Spread each with a thin layer of deviled ham. Spoon the cheese mixture on the ham. Sprinkle with paprika. This much can be done ahead and the appetizers frozen, if you desire. To serve, put into a moderately hot oven(375) for 12-15 minutes, or until puffed and browned. Serve immediately. Makes 45 appetizers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Quiche

Servings: 8 Servings

Ingredients:

5 Eggs; beaten
2 cub Half and half
2 cub Cheddar or Colby cheese;shredded
1 cub Cooked ham; cubed
¼ cub Green pepper; chopped
¼ cub Pimiento; chopped
¼ teaspoon Salt
½ teaspoon Nutmeg; oregano, or fennel
1 10-inch prepared pastryshell

Preparation:

Beat eggs; add half and half. Add remainder ingredients and pour into pastry shell. Bake at 350 degress F. for 40 to 45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving.
Posted to MC-Recipe Digest V1 #796 by Kristin Cain <princesskris@geocities.com> on Sep 21, 1997

Ham Quiche

Servings: 6 Servings

Ingredients:

3 Eggs
1 cub Half and half
¼ teaspoon Ground nutmeg
½ teaspoon Salt
⅛ teaspoon Pepper
Few grains cayenne pepper
½ pound Cooked ham, cut into thinstrips
2 cub Shredded Swiss cheese
1 Baked 9-inch pastry shell(in a heat-resistant,non-metallic pie pan)

Preparation:

1. In a medium-sized bowl beat eggs, cream, nutmeg, salt, pepper and cayenne pepper until well mixed. 2. Stir in ham and cheese. 3. Pour mixture into baked pastry shell. 4. Heat, uncovered, in Microwave Oven 5 minutes.
5. Move cooked edges toward center and heat an additional 12 minutes or until a knife inserted in center comes out clean. 6. Let stand at room temperature 3 to 4 minutes to finish cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Quiche

Servings: 3 Servings

Ingredients:

1 cub Cooked Ham, Sausage, Bacon
1 cub Diced Swiss Cheese
3 large Beaten Eggs
1 cub Milk
½ cub Half And Half Or Cream
dash Salt
dash Onion Salt
dash Pepper
dash Nutmeg

Preparation:

Scald milk and add the beaten eggs and seasonings. In a prepared pastry shell, sprinkle the meat and cubed cheese. Pour the egg mixture over the meat and cheese. Bake in a 375øF oven for 25 to 30 minutes or until knife inserted into custard comes out clean. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Ham Quiche

Servings: 8 Servings

Ingredients:

2 cub Cheddar or Colby cheese,shredded
1 cub Cooked ham, cubed
¼ cub Green pepper, chopped
¼ cub Pimiento, chopped
2 cub Half and half
¼ teaspoon Salt
½ teaspoon Nutmeg, oregano, or fennel
5 Eggs, beaten
1 10-inch prepared pastryshell

Preparation:

Beat eggs; add half and half. Add remainder ingredients and pour into pastry shell. Bake at 350 degress F. for 40 to 45 minutes or until knife inserted just off center comes out clean. Cool 10 minutes before serving.

Posted to MC-Recipe Digest V1 #593 by hister@juno.com (Iris E. Dunaway) on May 04, 1997

Ham Quiche (Microwave)

Servings: 2 Servings

Ingredients:

CORNMEAL QUICHE SHELLS:
1/3 cub Shredded mozzarella cheese
1 tablespoon Finely chopped green onion
(with top)
2 Eggs
1/3 cub Milk
¼ teaspoon Salt
6 Drops red pepper sauce
2 tablespoon Finely chopped, fully
Cooked smoked ham

Preparation:

Cornmeal Quiche Shells:

Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and 1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening thoroughly.Sprinkle in 5 - 6 teaspoons water,tossing with fork until all flour is moistened and pastry cleans side of bowl.Gather pastry into ball.Divide into halves.Press each half firmly against bottom and side of 2 10 ounce quiche dishes or custard cups.Prick bottom and side thoroughly with fork.Place dishes on inverted saucers in microwave oven.Microwave uncovered on high (550 watts) 2 minutes;rotate dishes ½ turn.Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 ½ to 3 minutes. Sprinkle cheese and onion in shells.Beat eggs,milk,salt and pepper sauce with fork in 2 - cup measures;stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring after 1 minute.Stir;pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes ½ turn.Microwave uncovered until center is almost set,2 to 3 minutes.Serves 2.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Roll

Servings: 6 Servings

Ingredients:

1 package (3-oz) cream cheese
6 Stuffed olives; chopped
1 tablespoon Mayonnaise
4 slice Slices pressed ham

Preparation:

Combine cream cheese, olives and mayonnaise. Spread on ham slices. Roll and refrigerate for one hour. Slice and serve on crackers.

MRS BILL TURNER (GAIL)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Roll Ups

Servings: 1 Servings

Ingredients:

1 package (8 oz) cream cheese;softened
2 tablespoon Evaporated Milk
2 tablespoon Finely shopped parsley
1 teaspoon Bottled horseradish
1 teaspoon Grated onion
¼ cub Chopped pecans (optional)
10 slice Boiled ham

Preparation:

Workbasket Recipes: Sorry it's been a while. I'm sure you ALL know about real life. These recipes are from the November/December 1979 issue.

Mix in small bowl, cream cheese, evaporated milk, parsley, onion, horseradish and nuts if desired. Spread thin layer of mixture evenly over one side of boiled ham slices. With cheese side up, and beginning at shorter side, roll up each slice. Wrap in waxed paper and chill several hours, or until firm. With a sharp knife, cut rolls into ½ inch slices.
To hold slices together and make them easy to eat, put toothpick through each one. Keep chilled until ready to serve. Makes about 80 slices.

Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 13, 1997

Ham Roll Ups

Servings: 1 Servings

Ingredients:

1 package (8 oz) cream cheese
1/3 cub Sour cream
Ham slices - chopped up
Scallions - chopped up
Tortilla shells

Preparation:

take the cream cheese and the sour cream and mix together. Place tortilla shell on a plate and spread alittle cream cheese mixture to cover the whole shell.

mix ham and scallions together.

place some ham mixture on the cream cheese mixture and roll up tight. Place in refrigator until set.

Cut for appetizers.

****** Colleen's note ***** I added bacon bits to the cream cheese mixture.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Colleen Schmidt <colleen@intap.net> on Sep 21, 1997

Ham Roll Ups

Servings: 1 Servings

Ingredients:

1 package Sliced ham
1 package Cream cheese
1 bunch Green topped onions

Preparation:

leave cream cheese out and bring to room temp. clean onions and leave whole lay onion on ham and measure cut onion top off so the onion and part of the green top fit on the ham. Spread cream cheese on ham and lay onion at the bottom of the ham and roll jelly roll fashion chill rolls. Slice about ¼ inch thick when ready to serve

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Neva45@aol.com on Sep 22, 1997

Ham Rolls

Servings: 24 Servings

Ingredients:

3 package (8-oz) cream cheese, at roomtemperature
¾ cub Pimiento-stuffed saladolives, coarsely chopped
2 tablespoon Prepared horseradish
1 pound Thin sliced ham

Preparation:

Mix cream cheese, chopped olives and horseradish. Place about 2 tablespoons of mixture along long side of ham slice, smooth out and roll up. Continue with remainder of ingredients. Chill thoroughly. To serve, slice ham rolls in ½" pieces and place toothpick through each piece, or set a container of toothpicks next to tray of rolls.

NOTES : May be made a day or two ahead of time, but DO NOT FREEZE; the ham gets watery. MC formatted 12/10/96 by rooby@shell.masterpiece.com

Posted to MC-Recipe Digest V1 #336

Recipe by: Brenda Beach (Rooby)

From: "Rooby" <rooby@shell.masterpiece.com>

Date: Tue, 10 Dec 1996 14:45:46 +0000

Ham Rolls

Servings: 8 Servings

Ingredients:

2 can Hormel chunk ham*
1 package Dinner rolls**
½ cub Margarine; softened
1 tablespoon Mustard
2 tablespoon Poppy seeds
1 small Onion; grated
1/3 pound Swiss cheese
1/3 pound Cheddar cheese
1/3 pound Mozzarella cheese

Preparation:

Serves 4 as a meal or 8 appetizers

* or shaved ham or crumbled dinner ham

** small for appetizers or large for meal. May use wheat.

1. Mix mustard, poppy seed and onion with softened margarine. Set aside.

2. Combine ham and cheeses.

3. Split rolls (preferably as one connected unit - makes them much easier to handle), and spread each side with margarine mixture.

4. Fill rolls with ham and cheese mixture.

5. Wrap with foil and bake at 400 degrees for 15 minutes.

These are good with turkey also.

Recipe by: Robin

Posted to MC-Recipe Digest V1 #987 by "berick@mail.wsu.edu" <berick@mail.wsu.edu> on Jan 6, 1998

Ham Rolls

Servings: 16 Servings

Ingredients:

1 Stick butter; softened
1 ½ tablespoon Brown mustard
1 ½ tablespoon Mayonnaise
1 teaspoon Worcestershire sauce
1 tablespoon Poppy seed
½ small Onion; minced
2 package Small rolls
1 pound Ham; shaved
¾ cub Grated Swiss cheese

Preparation:

Combine all ingredients except rolls, ham and cheese. Slice rolls in half.
Spread mixture on top and bottom halves of rolls. Add ham and cheese. Put tops back on. Bake at 400 degrees for 10 minutes. Slice between the rolls; serve.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Rolls

Servings: 16 Servings

Ingredients:

12 ounce Softened Cream Cheese
24 Chopped Stuffed Olives
2 teaspoon Prepared Horseradish
4 tablespoon Cream
Salt And Pepper To Taste
2 pound Rectangular Ham Slices

Preparation:

Combine the cheese, olives, horseradish, cream and seasonings; mix well.
Spread the cheese mixture on the ham slices. Roll each slice and fasten with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a serving tray. Serve with crackers. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Ham Rolls

Servings: 6 Servings

Ingredients:

Cottage cheese and oil
Pastry (3)
FOR BRUSHING:
½ Egg white
FILLING:
2 ½ ounce (70g) raw ham
2 ½ ounce (70g) boiled ham
2 Small pickled gherkins
FOR BRUSHING:
A little tinned milk

Preparation:

roll out the pastry thinly and cut out rectangles of 3X6 in. (7X14 cm) Brush the edges of these with egg white. FOR THE FILLING: cut the ham and the gherkins into strips of 3 in. (7cm) long. Place a few strips of ham and gherkins on ech piece of pastry an roll up from the shorter side. Lay the rolls on a greased baking sheet and brush with milk. OVEN: pre-heat for 5 min. at very hot, bake at very hot BAKING TIME: about 15 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Rolls

Servings: 1 Servings

Ingredients:

2 Trays small finger rolls
1 pound Shaved ham
1 package Shredded mozzerella cheese
1 Stick melted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon Poppy seed
1 tablespoon Dry onion flakes
1 ½ teaspoon Dry mustard

Preparation:

Slice each pan of rolls in half longways. Place ham evenly over rolls & sprinkle w/cheese. Place other half of rolls on top. Heat worcestershire sauce, poppy seed, onion flakes, mustard & butter. Pour over rolls.
Refrigerate overnight. Bake@350 for 15 min.

Posted to EAT-L Digest by Gaye Stanton <chatter@PREFERRED.COM> on Dec 23, 1997

Ham Rolls with Cheese Sauce

Servings: 1 Servings

Ingredients:

1 Recipe Biscuit Dough; about2 cups
3 cub Ham; cooked, ground
3 tablespoon Prepared Mustard
3 tablespoon Butter; melted

SAUCE:
2 tablespoon Butter
2 tablespoon Flour
1 cub Scalded Milk; or more asneeded
¾ cub Sharp Cheddar Cheese; grated
Salt And Pepper; to taste
1 dash Cayenne Pepper

Preparation:

FOR THE HAM ROLLS:

Make 1 biscuit recipe. Roll out ¾ inch thick in a 14 inch square. Combine ham, mustard and butter and spread ever dough. Roll up jelly-roll fashion and cut in 1 inch slices. Place cut side down in greased pan. Bake at 450° until brown. 15 to 20 minutes. Serve hot with cheese sauce.

FOR THE CHEESE SAUCE:

Melt buttter, stir in flour and cook 2 to 3 minutes. Stir in milk and seasonings. Remove from heat and stir in cheese. Sauce need not be smooth.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Estil Monk Posted to MC-Recipe Digest V1 #725 by Bill Spalding <billspa@icanect.net> on Aug 08, 1997

Ham Rolls with Grapes and Tomato Cream Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
1 tablespoon Shallots, chopped fine
1 cub Cubed ripe tomatoes
6 tablespoon Dry white wine
1 cub Heavy cream
1 pound Thinly sliced ham
1 ½ cub Small white seedless grapes

Preparation:

1. Preheat the oven to 400. 2. Melt 1 tbsp of butter in a saucepan and add the shallots. Cook briefly, then add the tomatoes. Cook about 10 min., stirring occasionally. Add 4 tbsp of the wine and cook about 3 min. Stir in the cream. Simmer about 15 min. 3. Butter a oval baking dish( a dish measuring about 9 x 12 x 2 in. is ideal). Roll up the ham slices into cigarette shapes not quite 1-in. in diameter. Arrange the rolls close together in the dish, side by side in a neat row. Melt the remaining butter and brush over the ham rolls. Set aside. 4. Put the sauce through a fine strainer. Return to the saucepan and cook about 5 min. longer. 5.
Meanwhile, place the grapes in a small skillet with the remaining wine.
Bring to a boil and cook, shaking the skillet, about 3 min. Do not over cook or the grapes will become mushy. They must retain a nice texture and shape. Add the sauce and bring to a boil, stirring. 6. Place the ham in the oven and bake about 5 min., just to heat through. 7. Pour the grapes and the sauce over the ham.

This dish: Roulades de jambon veronique

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Rollups

Servings: 8 Servings

Ingredients:

6 slice Deli ham (rectangularshaped)
8 ounce Cream cheese (softened)
Green onion tops

Preparation:

Date: Mon, 25 Mar 96 13:05:40 EST

submitted by: child@oasis.novia.net
Hello fellow gourmets! My name is Lillian and I was born and raised in Omaha, Nebraska, USA. I would like to share with you my favorite appetizer recipe that is so quick and easy yet so eye appealing on your hors d'ouevre tray. They are simply called Ham Rollups and you put them together as follows:

Simply spread cream cheese generously over each ham slice. Place 2 green onion tops vertically starting at the small end of the ham, and carefully roll into a log. Cover with saran wrap and place in freezer for ½ for easier slicing. Slice each log into ½ inch pieces and arrange decoratively on a serving tray. They look like little flowers and taste wonderful.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 26 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Roll-Ups

Servings: 8 Servings

Ingredients:

20 ounce Broccoli florets
¼ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Dry mustard
1 ½ cub 2% low-fat milk
¼ cub Butter
1 cub Cheddar cheese; grated
1 pound Ham; sliced

Preparation:

Slice ham into 8 pieces. Cook broccoli until almost tender, about 12 minutes. Set aside. Combine flour, salt, pepper and mustard in 2-quart Mix-N-Pour bowl. Slowly stir in half and half and milk. Add butter.
Microwave on High for 5 to 6 minutes or until sauce boils and thickens, stirring 2 to 3 times. Stir in cheese. Drain liquid from broccoli; stir broccoli into cheese sauce. Spoon broccoli mixture into 9 x 13-inch pan.
Roll ham slices and insert toothpicks to keep rolls in place. Arrange over broccoli mixture. Turn to coat with sauce. Cover with wax paper. Microwave on High 6 to 7 minutes or until ham is heated through. Rotate dish once or twice. Remove toothpicks before serving.

Recipe by: Microwave Times Cookbook Volume II, p. 58

Posted to MC-Recipe Digest by Mary <smile@ridgecrest.ca.us> on Apr 18, 1998

Ham Roll-Ups

Servings: 24 Servings

Ingredients:

8 ounce Sliced ham (1 package)
1 bunch Green onions, whole
8 ounce Cream cheese, softened (1 package)

Preparation:

Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into ¾-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Salad

Servings: 1 Serving

Ingredients:

½ Cooked ham; minced
2 tablespoon Green pepper; minced
1 tablespoon Onion, minced
1 teaspoon Mustard, prepared
2 tablespoon Mayonaise

Preparation:

Mix all ingredients. Chill overnight in refrigerator. Serve as sandwich spr ead or appetizer spread with crackers.
Posted to MC-Recipe Digest V1 #354

From: Gruenwald <sitm@ekx.infi.net>

Date: Thu, 26 Dec 1996 19:56:31 -0600

Ham Salad

Servings: 8 Servings

Ingredients:

2 cub Mayonnaise -- hellmann's
Brand
1 cub Sweet pickle relish
2 teaspoon Salt
½ teaspoon Black pepper -- freshly
Ground
2 pound Ham -- smoked boneless
About 6 cups - -- finely
Diced
1 medium Onion -- finely diced
About ½ cup -
1 small Green bell pepper -- cored
Seeded
About 1 cup - -- finely
Diced
2 Stalks celery -- finely
Diced
About 1 cup -

Preparation:

Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended. Add the remaining ingredients and toss until coated. Store the salad, covered, in the refrigerator.

Recipe By : Sylvia Woods

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham Salad 2

Servings: 4 Servings

Ingredients:

1 cub Cooked ham; chopped
2 tablespoon Pickle relish
2 tablespoon Crushed pineapple
1 tablespoon Dijon mustard
3 tablespoon Mayonnaise

Preparation:

Combine all ingredients and stir well.
Recipe By : Elizabeth Powell

Posted to MC-Recipe Digest V1 #298

Date: Tue, 12 Nov 1996 08:24:46 -0600 (CST)

From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)

Serving Ideas : Instead of the usual sandwich bread, try waffles!

Ham Salad Sandwich

Servings: 100 Servings

Ingredients:

15 pound HAM SECTIONED CURED
36 EGGS SHELL
4 pound LETTUCE FRESH
200 slice BREAD SNDWICH 22OZ #51
1 ½ quart RELISH PICKLE SWEET
1 ½ quart SALAD DRESSING #2 ½

Preparation:

1. COMBINE HAM, EGGS, PICKLES, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.
REFRIGERATE UNTIL READY TO USE.

2. SPREAD 1 SLICE BREAD WITH ½ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T
SERVE.

NOTE: 1. IN STEP 1, 18 LB 12 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 20 LB COOKED HAM.

NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 3. IN STEP 3, 13 LB 8 OZ TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 4. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01300

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Salad Sandwiches

Servings: 50 Servings

Ingredients:

4 pound Fully cooked ham or ringbologna, coarsely ground
3 cub Sweet pickles, chopped
2 cub Mayonnaise or salad dressing
2 ounce Diced pimientos, drained
100 slice Bread

Preparation:

Combine ham, pickles, mayonnaise and pimientos; mix well. Spoon ¼ cup onto 50 slices of bread; top with lettuce if desired and remaining bread.

NOTES : "Sweet pickles give Ham Salad Sandwiches a bold flavor that's irresistible. 'These delightful sandwiches are excellent for a ladies' luncheon,' reports Pat Keuther of Denver, Colorado, who shares the recipe." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997

Ham Salad Spread

Servings: 1 Servings

Ingredients:

2 cub Ham, cut in 1" cubes
1 medium Onion, quartered
1 cub Celery, cut in 1" pieces
1 Dill pickles, cut in 1"pieces
½ cub Mayonnaise, approximately
½ teaspoon Pepper

Preparation:

Position knife blade in bowl, add ham. Process until ground, about 10 seconds. Transfer to mixing bowl. Reposition knife blade in bowl. Add onion, celery, and pickle. Process until ground, about 10 seconds. Add to ham along with mayonnaise and pepper. Mix together.

NOTES : Food processor recipe

Posted to FOODWINE Digest 29 Dec 96

Recipe by: General Electric

From: Chris Marksberry <chrism1@MAIL.PHOENIX.NET>

Date: Mon, 30 Dec 1996 15:14:02 +0000

Ham Salad with Cheddar Dressing

Servings: 6 Servings

Ingredients:

3 cub Bite-size pieces salad green
1 ½ cub Frozen green peas; thawedand drained
¾ pound Fully cooked smoked ham; cutinto ½ inch cubes (about2 cups)
½ Cauliflower head; broken into flowerets
½ small Red onion; thinly sliced
H
Cheddar Dressing
1 cub Cheddar cheese; shredded(4 ounces)
¼ cub Milk
2 tablespoon Wine vinegar
¼ teaspoon Salt
3 ounce Cream cheese; softened
1 Garlic clove

Preparation:

Toss all ingredients except Cheddar Dressing. Serve with dressing and freshly ground pepper if desired. Cheddar Dressing:
Place all ingredients in workbowl of food processor fitted with steel blade or in blender container. Cover and process, stopping once to scrape down sides, until mixture is of uniform consistency, about 30 seconds.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

Ham Sandwich

Servings: 100 Servings

Ingredients:

18 ¾ pound HAM SECTIONED CURED
4 pound LETTUCE FRESH
200 slice BREAD SNDWICH 22OZ #51
2 pound MUSTARD PREP. 1 LB JAR

Preparation:

1. SLICE HAM INTO THIN SLICES.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001).

NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.
THAW HAM.

NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 5. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01100

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Sauce for Noodles

Servings: 4 Servings

Ingredients:

1 cub Ham
2 Celery stalks
1 small Onion
2 tablespoon Oil
1 cub Stock
1 teaspoon Cornstarch
¼ cub Water
1 Egg

Preparation:

1. Chop ham coarsely. Dice celery and onion.

2. Heat oil. Add celery, onion and ham; stir-fry 2 minutes.

3. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.

4. Meanwhile blend cornstarch and cold water to a paste; then beat egg lightly and blend in.

5. Stir cornstarch paste into stock to thicken. Pour sauce over noodles and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Scallopini

Servings: 1 Servings

Ingredients:

½ cub Flour
1 teaspoon Salt
¼ teaspoon Pepper
1 ½ pound Ham; sliced
½ cub Butter
1 medium Onion; chopped
2 tablespoon Chopped green pepper
1 can Campbell’s Condensed TomatoSoup
½ cub Water
1 cub Grated sharp cheddar cheese

Preparation:

Mix flour with salt and pepper. Roll ham sliced in this. Heat the butter in a large skillet. Add chopped onion and green pepper and sauté until tender.
Remove them from skillet. Add ham and brown on both sides. Mix the tomato soup with water. Add to the ham. Return the onion and green pepper to the skillet. Cover and simmer 15 minutes or until ham is tender. Sprinkle with most of grated cheese and heat until the cheese is melted. Add the remainder of cheese just before serving.

Posted to KitMailbox Digest by John Pellegrino <gigimfg@ix.netcom.com> on Apr 11, 1998

Ham Second Time Around

Servings: 8 Servings

Ingredients:

1 can (8-oz) crescent rolls
½ cub Butter; softened
1 teaspoon Mustard
2/3 cub Chopped onion
1 cub Diced cooked ham
2/3 cub Diced green bell pepper
1 can (small) chili beans
½ pound Mozzarella cheese; grated

Preparation:

On floured wax paper, roll the crescent rolls flat. Put into bottom of a lightly greased 13x9-inch baking pan, pinching edges. Press some of the rolls ½ inch up the sides. Mix butter and mustard and spread on crust.
Mix ham, onions, pepper and beans. Pour over dough. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle with cheese. Return to oven until cheese melts.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Skillet Gumbo

Servings: 4 Servings

Ingredients:

2 cub Dice cooked ham
1 cub Chopped green bell pepper
1 cub Chopped onions
1 package Cut okra(10oz)
1 can Tomatoes(15oz)
1 cub Chicken broth
1 cub Water
1 teaspoon Salt
¼ teaspoon Black or cayenne pepper
1 cub Uncooked rice

Preparation:

1. Combine all ingredients except rice in a large, heavy skillet; bring to a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is tender. From: Michael Orchekowski (Home_Cooking)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Souffle

Servings: 6 Servings

Ingredients:

3 cub French bread,cubed
½ pound Cheddar cheese,cubed
3 cub Ham,cubed
1 can B & B mushrooms (1 cup)
1 small Can ripe olives,sliced
3 tablespoon Flour
1 tablespoon Dry mustard
Butter, melted
4 Eggs, beaten
3 cub Milk
Salt and pepper to taste

Preparation:

Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate overnight.Remove 1 hour before baking.Bake 1 hour @ 350 degrees. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Spread (Not a Casserole or Dessert But Good)

Servings: 2 Cups

Ingredients:

1 package (8-oz) cream cheese
2 cub Ground ham (or 1 can Spam)
1 tablespoon Parsley flakes
¼ teaspoon Dry mustard
¼ cub Mayonnaise
1 teaspoon Onion; chopped fine

Preparation:

Blend all well and serve with crackers or veggies. (Could mix this up in a casserole dish? Or serve in one?) Posted to Bakery-Shoppe Digest V1 #215 by "William & Evelyn Hall" <wchall@nevia.net> on Sep 3, 1997

Ham Squares

Servings: 6 Servings

Ingredients:

1 pound Ground cooked ham
½ pound Ground beef
1 cub Bread crumbs
¾ cub Milk
1 Egg
3 tablespoon Chopped onion
2 teaspoon Chopped parsley
1 teaspoon Dry mustard
½ teaspoon Salt
1 dash Black pepper

Preparation:

Combine all ingredients; mix thoroughly. Lightly pack into 10x6 dish. Bake uncovered at 325 for 1 hour. Spoon off drippings. Allow to stand a few minutes before cutting into squares. Top squares with creamed peas, if desired.

POLLY PARHAM

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Steak Cabbage Soup

Servings: 6 Servings

Ingredients:

12 ounce Can V-8 juice
1 medium Onion, diced
4 Stalks celery in 2" pieces
1 Env onion soup mix
2 14 oz. cans sliced stewedtomatoes, undrained
1 teaspoon Dry minced parsley
¼ Of 2 ½ lb. head ofcabbage, diced
2 can Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
¾ pound Ham steak, in bits

Preparation:

Put V-8 and celery into a blender, high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once, turn to a gentle simmer and let it simmer covered for 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to eat when it's cold outside!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Steak with Cider Raisin Sauce

Servings: 1 Servings

Ingredients:

1 medium Onion
3 cub Filtered apple cider
4 tablespoon Cider vinegar
2 teaspoon Mustard seeds
2 teaspoon Dijon mustard
2 tablespoon Olive oil
2 pound Fully cooked bone-in hamsteak; (about ½-inchthick)
2 teaspoon Grated peeled fresh ginger
4 tablespoon Unsalted butter
½ cub Raisins
2 tablespoon Minced fresh flat leafedparsley leaves

Preparation:

Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.

In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add ginger and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 1 1/3 cups, about 5 minutes. Cut butter into ½-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated. Pour sauce over ham.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #9029

Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997

Ham Steak with Cranberries

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
2 Ham steaks or 4-½ inchthick slices left overbaked ham
2 tablespoon Buffer
2 tablespoon Mild prepared mustard
8 ounce Can cranberry sauce
Grated rind and juice from 1 orange

Preparation:

Soak the clay pot in water for 10 minutes. Place the ham in the pot. Dot each ham steak with butter and add all the remaining ingredients. Cover and place in a cold oven. Adjust the heat to 400 degrees F. and cook for 35 minutes.

Posted by Stephen Ceideburg

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

BTW, if you crack the pot, it can be repaired by using two part epoxy which will withstand the oven heat okay. Sale's book recommends Elmer's Two Part Epoxy, but I wouldn't hesitate to use another brand if that one isn't available.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Steak with Pineapple Sauce

Servings: 4 Servings

Ingredients:

1 slice 33%-less-sodium cooked ham,(1-pound) (½ inch thick)
2 teaspoon Brown sugar
⅛ teaspoon Ground ginger
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
½ cub Unsweetened pineapple juice
1 teaspoon Cornstarch

Preparation:

Trim fat from ham.

Lightly score ham slice in a diamond pattern using a sharp knife.

Place in an 11- x 7- x 2-inch baking dish. Combine next 4 ingredients in a bowl, stirring well with a wire whisk; spread mixture over ham. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until thoroughly heated.

Remove ham slice from dish, and cut into 4 equal pieces; set aside, and keep warm.

Combine pineapple juice and cornstarch in a 1-cup glass measure, and stir well.

Microwave at HIGH 1-½ minutes or until thickened and bubbly; stir well.
Yield: 4 servings (serving size: 3 ounces ham and 2 tablespoons sauce).

Per serving: 92 Calories; 4g Fat (37% calories from fat); 6g Protein; 8g Carbohydrate; 20mg Cholesterol; 478mg Sodium

Serving Ideas : Serve pineapple sauce with ham.

NOTES : Serve sweet potato wedges, steamed zucchini, and corn muffins to complement this pineapple-flavored sauce.

Recipe by: Cooking Light, July/Aug 1993, page 100

Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.

Ham Steaks with Whiskey Sauce

Servings: 4 Servings

Ingredients:

4 Ham steaks
2 tablespoon Finely chopped onion
1 tablespoon Brown sugar
1 tablespoon Whiskey
1 ounce Flour
1 ounce Butter
¾ cub Water or stock
Salt or pepper to taste

Preparation:

Brush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. -- To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.
-- Serve with peas and carrots, or sauteed potatoes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Stew

Servings: 1 Servings

Ingredients:

1 medium Onion chopped
2 Stalks celery; sliced
2 Carrots; sliced
4 cub Low-sodium; (I usedfat-free) chicken broth (2cans)
2 cub Lower salt ham cut into ½inch cubes and visible fattrimmed off
1 tablespoon Mrs. Dash original blend
1 cub Frozen peas; (I used 1 ½cps)
2 tablespoon Cornstarch

OPTIONAL:
I added a diced sweet potatoto give the soup moresubstance-it was a verygood addition!)

Preparation:

Combine onion, celery, carrots, broth, ham and seasoning (and potato if you are using it) in a dutch oven. Cover and cook over medium -high heat for 20 minutes or until carrots are almost tender. Stir in peas. MIx ¼ cp water in a bowl with cornstarch and add to stew. Stir constantly until stew comes to a boil and thickens. Serve hot. This stew also freezes well.

Posted to Digest eat-lf.v097.n016 by jneger@juno.com (Nicki A Eger) on Jan 17, 1998

Ham Stroganoff

Servings: 1 Servings

Ingredients:

2 cub Ham, cut in small cubes
2 Tblesp butter
1 can (4-oz) sliced mushrooms
1 can Cream of mushroom soup,undiluted
1 carton (8-oz.) sour cream
Cooked noodles, tossed with:
2 Tblesp butter

Preparation:

Saute' ham in butter over low heat. Add mushrooms and soup; heat through.
Add sour cream. Heat to just before boiling (DON'T BOIL; sour cream would separate.) Serve over noodles. Serves 4-6.

Sorry I don't have how much noodles--they didn't say and I always just guess. Going by servings, I'd say maybe 2-3 cups cooked noodles?

I serve this with steamed baby carrots, something green, and homemade bread for company--quick, easy, and elegant.

Posted to EAT-L Digest 15 Jan 97, by Julie Sterchi <sterchi@WABASH.NET> on Thu, 16 Jan 1997.

Ham Stromboli

Servings: 6 Servings

Ingredients:

1 can (10 oz.) refrigerated pizzadough
1 tablespoon Prepared mustard
½ pound Thinly sliced deli ham
1 package (3 ½ oz.) sliced pepperoni
1 teaspoon Dried Italian seasoning
2 cub Shredded part skimmozzarella cheese

Preparation:

Preheat oven to 425. Unroll pizza dough on greased jelly-roll pan; pat dough into 12 inch square. Spread mustard over dough within ½ inch of edges. Layer ham slices down center, leaving 3 inch border on either side and ½ inch border at top and bottom. Top ham with pepperoni. Sprinkle with Italian seasoning and cheese. Fold sides of dough over filling, pinching center seam, top and bottom to seal. Bake 15-20 minutes or until lightly browned. Makes 6 servings.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #732 by L979@aol.com on Aug 9, 1997

Ham Stuffed Cabbage Rolls

Servings: 6 Servings

Ingredients:

6 large Cabbage leaves
2 cub Boiled ham; diced
1 ½ cub Cooked rice
1 medium Onion; chopped
1 Egg; beaten
1 tablespoon Parsley flakes
2 can Tomato soup
Salt & pepper to taste

Preparation:

Cook cabbage leaves in boiling, salted water until wilted; drain. Combine ham, rice, parsley, onion, egg and ¾ cup tomato soup. Place about ½ cup of ham-rice mixture on each cabbage leaf; roll and secure with toothpicks or string. Place cabbage rolls in casserole; pour remaining soup over cabbage; season to taste. Cover. Bake in 350 degree oven for 30 minutes.
Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Stuffed Eggplant

Servings: 4 Servings

Ingredients:

2 medium Sized eggplants; (each about1 lb.)
1/3 cub Olive oil
8 tablespoon Butter; cut into ½" bits
4 teaspoon Butter; melted
½ cub Onions; finely chopped
½ cub Scallions (including 3" oftops); finely chopped
1 ½ teaspoon Garlic; finely chopped
1 cub Drained canned tomatoes;coarsely chopped
1 teaspoon Dried thyme; crumbled
½ teaspoon Ground hot red pepper;(cayenne)
¼ teaspoon Freshly ground black pepper
½ teaspoon Salt
½ pound Lean smoked ham; finelyground
2 ¼ cub Soft fresh crumbs made fromFrench or Italian bread
¼ cub Fresh parsley preferably;finely chopped

Preparation:

Cut the eggplants in half lengthwise and, with a spoon, hollow out the center of each half to make a boat like shell about ¼" thick. Finely chop the eggplant pulp and set it aside.

In a heavy 12" skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the eggplant shells and turn them about with tongs or a spoon until they are moistened on all sides. Then cover the skillet tightly and cook over moderate heat for 5 or 6 minutes. Turn the shells over and continue to cook, still tightly covered, for 5 minutes longer, or until they are somewhat soft to the touch. Invert the shells on paper towels to drain briefly and arrange them cut side up in a baking dish large enough to hold them snugly in one layer.

Preheat the oven to 400 degrees. Drain off the oil remaining in the skillet, add the 8 tablespoons of butter bits and melt them over moderate heat. When the foam subsides, add the onions, scallions and garlic and stirring frequently, cook for 5 minutes, or until they are soft but not brown.

Add the reserved chopped eggplant pulp, the tomatoes, thyme, red and black pepper and salt and stirring frequently, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape almost solidly in a spoon. Remove the skillet from the heat and stir in the ground ham, 2 cups of the bread crumbs and the parsley. Taste for seasoning.

Spoon the filling into the eggplant shells, dividing it equally among them and mounding it slightly in the centers. sprinkle each shell with 1 tablespoon of the remaining bread crumbs and drizzle 1 teaspoon of the melted butter on top. Bake in the middle of the oven for 15 minutes or until the shells are tender and the filling lightly browned. Arrange the ham stuffed eggplant attractively on a large heated platter.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham Stuffed Potatoes

Servings: 4 Servings

Ingredients:

4 large Baking potatoes
Vegetable oil
1 Egg; separated
½ cub Ham; cooked, finely chopped
¼ cub Milk
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-¼ hours or until done.

Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp.

Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato pulp, mixing well. Beat egg white until stiff peaks form; fold into potato mixture. Stuff shells with mixture. Bake at 450 degrees for 10 minutes or until lightly browned.

SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman

Ham Stuffed Rolls

Servings: 6 Servings

Ingredients:

2 cub Cooked ham; finely chopped
2 large Eggs; hard-boiled, finelychopped
2 tablespoon Minced green onion
2 tablespoon Ripe olives; chopped
1 teaspoon Prepared mustard
½ cub Cheddar cheese; cubed
1/3 cub Mayonnaise
6 large French rolls

Preparation:

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls; scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from pot.

NOTES : I haven't made this in the crock pot, but I made a double recipe and put them in a roasting pan, covered with foil and heated in a 350 deg oven for ½ hour. They made a terrific luncheon entree.
Recipe by: Crockery Cookery by Mabel Hoffman

Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@aol.com> on Jan 20, 1998

Ham Tetrazinni

Servings: 5 Servings

Ingredients:

¼ cub All-Purpose Flour
1 cub Low-Salt Chicken Broth
1 cub 2% Reduced Fat Milk
¼ teaspoon Black Pepper
1 tablespoon Stick Margarine Or Butter
2 cub Sliced Mushrooms
½ cub Diced Green Bell Pepper
3 cub Hot Cooked Wide Egg Noodles;(5 Oz Raw)
1 cub Cubed Cooked Ham
1/3 cub Grated Parmesan Cheese
1 tablespoon Dry Sherry
1/3 cub Dry Bread Crumbs

Preparation:

Preheat oven to 450 degrees. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1 ½-qt. casserole or 10-inch round au gratin dish; sprinkle with bread-crumbs. Bake at 450 degrees for 10 minutes or until bubbly.

Recipe by: Cooking Light, J/F 98, pg. 163

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998

Ham Tetrazzini

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
1 ½ cub Sliced fresh mushrooms
½ cub Thin short strips greenpepper
3 tablespoon Flour
1 teaspoon Salt
1 teaspoon Chicken bouillon mix
¼ teaspoon Dried oregano leaves
1 large Can (385 mL) 2% evaporatedmilk
1/3 cub Water
2 cub Slivered cooked ham
1 ½ cub Cooked broken spaghetti
Grated Parm. cheese

Preparation:

Melt butter in med. frypan. Sauté mushrooms and green pepper until any liquid has evaporated. Blend in flour, salt, bouillon mix and oregano.
Gradually stir in e. milk and water. Cook and stir over med. heat until mixture comes to a boil and thickens. Add ham and spaghetti. Place in shallow 1 ½ quart rectangular baking dish. Sprinkle with Parm. cheese.
Bake in 350 oven 15 to 20 minutes or until hot. Makes 5 to 6 servings.
Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997

Ham Tetrazzini

Servings: 6 Servings

Ingredients:

1 cub DICED DUBUQUE 97% FAT-FREEHAM; (6 OUNCES) OR ANYEXTRA-LEAN HAM
½ cub CHOPPED ONION
1 can HEALTHY REQUEST CREAM OFMUSHROOM SOUP; (10 ¾ -OUNCE)
¾ cub SHREDDED KRAFT REDUCED-FATCHEDDAR CHEESE; (3-OUNCES)
1 cub FROZEN PEAS
2 tablespoon CANNED CHOPPED PIMIENTO
2 tablespoon CHOPPED FRESH PARSLEY OR 2TEASPOONS DRIED PARSLEYFLAKES
⅛ teaspoon BLACK PEPPER
2 cub CHOPPED COOKED SPAGHETTI;RINSED AND DRAINED

Preparation:

IN A LARGE SKILLET SPRAYED WITH BUTTER-FLAVORED COOKING SPRAY, SAUTE HAM AND ONION UNTIL ONION IS TENDER, ABOUT 5 MINUTES. STIR IN MUSHROOM SOUP AND CHEDDAR CHEESE. COOK OVER LOW HEAT, STIRRING OFTEN, UNTIL CHEESE MELTS. ADD PEAS, PIMIENTO, PARSLEY, BLACK PEPPER, AND SPAGHETTI. MIX WELL TO COMBINE.
LOWER HEAT AND SIMMER 5 TO 10 MIN., STIRRING OFTEN. HINT: 1 ½ CUPS UNCOOKED SPAGHETTI USUALLY COOK TO ABOUT 2 CUPS.

CALORIES: 197 FAT: 5 GM PROTEIN: 15 GM CARBOHYDRATE: 23 GM SODIUM: 669 MG FIBER: 1 GM

DIABETIC EXCHANGE: 1 ½ MEAT * 1 ½ STARCH

NOTE: FOR A NICE FLAVOR CHANGE, SUBSTITUTE LOW-FAT CREAM OF CHICKEN SOUP FOR THE HEALTHY REQUEST CREAM OF MUSHROOM SOUP.

NOTES : Serves 6 (1 cup) Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Apr 17, 1998

Ham Tid-Bits

Servings: 4 Servings

Ingredients:

1 can (6.75-oz) ham chunks
3 tablespoon Minced celery
2 teaspoon Mustard
1 teaspoon Horseradish
1 tablespoon Mayonnaise
1 dash Onion salt
1 teaspoon Lemon juice
1 can (8-oz) crescent dinner rolls
Melted butter

Preparation:

Separate dough into 4 rectangles; pinch performations to seal. Cut each piece to make 4 smaller rectangles. Combine other ingredients. Put a small amount of filling on each square of dough. Fold over and seal edges with a fork. Brush with melted butter and bake on a greased cookie sheet at 350 degrees for 10-12 minutes.

MRS HOWARD WILLIS (CLARICE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham Toasts

Servings: 4 Servings

Ingredients:

2 tablespoon Double cream
8 ounce Ham, finely chopped
4 Slices of bread, toasted,buttered and kept warm
1 ounce Butter
2 tablespoon Milk
8 Eggs
Salt and black pepper
Parsley sprigs to garnish

Preparation:

Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the ham mixture, and serve at once, garnished with parsley sprigs.

Ham Topped Potatoes

Servings: 1 Servings

Ingredients:

3 medium Baking potatoes
2 tablespoon Cornstarch
2 cub Skim milk
1 tablespoon Dijon mustard
¼ teaspoon Pepper
½ cub Shredded Swiss cheese (2ounces)
2 cub Cut up fully cooked smokedextra lean ham (about 8ounces)
1 package (10 ounces) frozenasparagus cuts, thawed anddrained

Preparation:

Heat oven to 375!. Bake potatoes about 1 hour or until tender.

Mix cornstarch and milk in 2-quart nonstick saucepan.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Stir in mustard, pepper and cheese.

Cook, stirring constantly, until cheese is melted.

Stir in ham and asparagus; heat through.

To serve, cut potatoes lengthwise in half. Serve sauce over potato halves.

6 servings. Microwave Directions: Arrange potatoes about 2 inches apart in circle in Microwave oven. Microwave on high 10 to 13 minutes or until tender Decrease milk to 1 ¾ Cups. Mix corn starch and milk in 2 quart Microwavable casserole. Microwave uncovered on high 4 to 6 minutes, stirring every minute, until thickened Stir in mustard, pepper and cheese until cheese is melted Stir in ham and asparagus. Microwave uncovered 4 to 6 minutes or until heated through. Serve as directed

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham Turnovers

Servings: 24 Servings

Ingredients:

FILLING:
2 ½ pound Cooked ham, finely chopped;(8 cups)
1 1/3 tablespoon Instant minced onion
8 ounce Canned tomato sauce
1 1/3 tablespoon Parsley flakes
¼ teaspoon Pepper
1 teaspoon Dry mustard
1 teaspoon Prepared horseradish

PASTRY:
6 ½ cub Unsifted flour
2 teaspoon Salt
2 cub Shortening
¾ cub Cold water

Preparation:

FILLING: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and horseradish. Set aside.

PASTRY: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15 minutes.

Divide dough into 24 pieces; form into balls. Roll each ball out on lightly floured surface to make a circle about 5 inches in diameter, about ⅛-inch thick. Place about 3 tablespoons ham mixture onto one half of each pastry circle. Fold other half of circle over ham mixture. Seal edge by pressing with tines of a fork.

TO SERVE WITHOUT FREEZING: Preheat oven to 400ø F. (hot). Place turnovers on baking sheet. Bake 30 minutes or until lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.

TO FREEZE: Place six turnovers at a time in a single layer on freezer wrap. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape.
Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before stacking packages.

TO HEAT FROZEN TURNOVERS: Preheat oven to 400ø F. (hot). Remove freezer wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.
Posted to MC-Recipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 -0500

From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Serve with Mushroom or Vegetable Sauce. (separate recipes)

NOTES : This recipe is for 24 servings (1 turnover each). Directions are= given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen. The topping sauce is added at the time=
of serving. You will want to have the ingredients on hand when you are=
ready to use the frozen turnovers.

Ham Upside-Down Casserole

Servings: 1 Servings

Ingredients:

1 ½ cub Cubed; cooked ham
1 teaspoon Worcestershire sauce
1 cub Lima beans; cooked anddrained
1 can (8 oz.) cream style corn
1 cub Shredded sharp Cheddarcheese; (4 oz.)
2 tablespoon Minced onions
2/3 cub Bisquick baking mix
1/3 cub Cornmeal
1 Egg
¼ cub Milk
Parsley; (optional)

Preparation:

Heat oven to 400 degrees. Mix ham, beans, corn, cheese, onions, and Worcestershire sauce. Turn into greased 1 ½ quart casserole. Cover and bake 15 minutes. Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edges of casserole. Bake, uncovered, 20 minutes.
Cut into wedges and invert each onto a plate. If you have parsley on hand, use it to garnish.

Serves 4.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05, 1998

Ham Wafers

Servings: 1 Servings

Ingredients:

2 can (8 oz. Total) Devilled Ham
1 teaspoon Lemon juice, fresh
¼ teaspoon Cayenne
2 tablespoon (plus 2 t.) Worcestershire
¼ teaspoon Brown Sugar, light
10 drop Tabasco
2 teaspoon Curry Powder, mild (sub DryMustard)
2 cub Flour (unsifted)
Pecan Halves

Preparation:

Blend softened butter and ham well. Add seasonings and blend well. Sift in flour and blend well. Divide into 4 parts.

Flour hands and shape into 1 ½ inch rolls and wrap in plastic. Freeze until use or chill 1 hour in refrigerator. If frozen, thaw 10 minutes.
Slice ⅛th inch thick and bake on lightly greased sheets at 375@F 10 to 12 minutes, or until lightly brown.

(opt.) Press a pecan half lightly into each slice before baking

Store in airtight container or freeze.

Posted to FOODWINE Digest 18 Dec 96

From: Mike <cyberh@HIC.NET>

Date: Wed, 18 Dec 1996 13:49:52 -0600

Ham with Apple Mustard Glaze

Servings: 1 Servings

Ingredients:

12 pound Shankless skinlesssmoke-cured ham; (up to 14)
Whole cloves for studdingham
½ cub Apple jelly
2 tablespoon Dijon mustard

Preparation:

Accompaniments:

Assorted relishes such as pickled watermelon rind and pickled bell pepper* Brandied fruits*

* available by mail order form Maison Glass Delicacies, 800-822-5564

Preheat oven to 350 degrees.

Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 ½ hours.

In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.

Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits.

Yield: 8 servings with leftovers

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #9028

Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997

Ham with Blueberry Sauce

Servings: 6 Servings

Ingredients:

1 Center slice of ham; cut 1inch thick (2-lb)
1/3 cub Water
1 tablespoon Cornstarch or arrowrootpowder
1/3 cub Low-sugar apricot jam
1 tablespoon Brown sugar
2 tablespoon Dry red wine
4 teaspoon Lemon juice
1 cub Blueberries

Preparation:

Preheat the oven to 350 degrees. Trim the fat from the edge of the ham slice, if necessary. Place the ham slice on a rack in a shallow baking pan and bake for 30 minutes.

In a small saucepan, combine the cornstarch or arrowroot powder and water.
Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
Stir in the blueberries and cook 2 to 3 minutes. Spoon the sauce over the ham and serve.

Exchanges: Very Lean Meat Exchange -- 4 Fruit Exchange -- 1 Fat Exchange -- ½ Calories -- 224 Calories from Fat -- 56 Total Fat -- 6g Saturated Fat ~- 2g Cholesterol -- 60mg Sodium -- 1463mg Carbohydrate -- 12g Dietary Fiber --
1 g Sugars -- 9g Protein -- 27g

N: Serving size: 3 oz. Juicy, plump blueberries form the basis of this delicious sauce. (This recipe is high in sodium.)

Notes: Recipe for Thursday, 4/9/98

In preparation for your Easter Sunday celebration this week, we are featuring tantalizing and festive recipes from the Flavorful Seasons Cookbook, featuring healthy dishes for all those special occasions throughout the year.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/13/98

Notes: Serving size: 3 oz. Juicy, plump blueberries form the basis of this delicious sauce. (This recipe is high in sodium.)

Recipe by: http://www.diabetes.org/recipes

Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13, 1998

Ham with Cranberry Cornbread Stuffing

Servings: 1 Batch

Ingredients:

¼ cub Butter
½ cub Onion; minced
¼ cub Celery; minced
½ teaspoon Mustard, dry
Salt & pepper; to taste
½ cub Cranberry sauce, whole berry
4 cub Cornbread, corn muffin orjohnnycake crumbs
5 pound Ham, smoked ,boned & rolledNOT A READY TO SERVE HAM

GLAZE:
½ cub Karo, light
1 tablespoon Lemon juice
1 cub Cranberry sauce, whole berry

Preparation:

In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up.

Preheat oven to 350F.

Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- ½ hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings.

**NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well.

Origin: Appeal, Winter/91 Submitted By
SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham with Cranberry-Orange Glaze

Servings: 1 Servings

Ingredients:

1 6-7 pound uncooked ham (we usebone in)
Cloves
2 ½ cub Firmly packed brown sugar,divided
1 ½ cub Cranbery juice cocktail
½ cub Honey
¼ cub Cider vinegar
1 tablespoon All-purpose flour, plus
1 ½ teaspoon All purpose flour
3 tablespoon Prepared mustard
3 tablespoon Butter or margarine
2 Oranges sliced (up to 3)
6 Marachhino cherries halved,about

Preparation:

Remove skin from ham; place fat side up, score fat in a diamond design, and stud with cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat therm. making certain thermometer does not touch bone.
Bake 350 for 2 ½ hrs. Ham is done when thermometer registers 160 F.
(about 18 - 20 minutes per pound)

Combine ½ cup of brown sugar and the next 6 ingredients in saucepan, mix well. Bring to boil, and cook 1 minute after boiling begins.

Coat exposed portion of ham with remaining 2 cups of brown sugar. Place orange slices on ham, secure with wooden toothpick. leave tip of toothpick exposed. Place cherry half on pick.

Pour hot cranberry mixture slowly over ham. Bake additional ½ hr or till thermometer reaches 160

Note a larger or smaller ham can be used, keeping in mind the baking time 18 - 20 min. per lb. and using thermometer as directed above Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by Marina <thecollector@worldnet.att.net> on Mar 21, 1997

Ham with Green String Beans (Speck Und Beans)

Servings: 1 Servings

Ingredients:

3 pound Ham, smoked
Water
1 quart String beans
5 Med Potato
Salt & pepper

Preparation:

*** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste.
Serve hot, providing vinegar for those who like the dish strongly flavored.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham with Honey Mustard Glaze

Servings: 4 Servings

Ingredients:

½ teaspoon Finely shredded orange peel
1 tablespoon Dijon-style mustard
⅛ teaspoon Ground ginger
1 tablespoon Orange juice
1 tablespoon Honey
2 Fu
S
teaspoon /4" thick
Ly cooked lean boneless ham
pound total)

Preparation:

Halve each ham slice, forming 4 equal pieces. For glaze, in a small bowl combine orange peel, mustard, honey, and ginger. Brush over ham slices.
Grill ham on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill ham 8-10 minutes more or till heated through. Brush often with glaze. BROILING DIRECTIONS: Place ham on the unheated rack of a broiler pan. Broil 3" from the heat for 6 minutes. Turn and broil 6-8 minutes more or till heated through. Brush occasionally with glaze.

Per serving: 187 calories, 24 g protein, 6 g carbohydrates, 6 g fat, 60 mg cholesterol, 1,476 mg sodium, 341 mg potassium

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham with Honey-Mustard

Servings: 1 Servings

Ingredients:

2 Fully cooked ham steaks,about ½ in. thick (10oz each)
2 ounce Unsalted butter, melted
3 tablespoon Honey-mustard
¼ cub Dry bread crumbs
¼ cub Grated Parmesan cheese

Preparation:

Pat ham steaks dry.

Combine 2 tablespoons melted butter and mustard in small bowl. Combine crumbs and Parmesan cheese onto wax paper. Coat ham with mustard mixture, then dip in crumbs, pressing crumbs onto steaks.

Arrange on oiled broiler pan rack. Drizzle with ½ of the remaining butter.

Broil in pre-heated broiler 4 inches from heat for 3 - 5 minutes on each side or until golden brown. Drizzle second side with remaining butter before broiling. NOTE:

If honey-mustard is unavailable, simply mix Dijon style mustard with a little brown sugar and some cider vinegar. Any flavored mustard may be used in this recipe.

Source: Family Circle Cookbook ... New Tastes for New Times

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham with Honey-Mustard Glaze

Servings: 16 Servings

Ingredients:

7 pound Boneless smoked fully-cookedham, (7 to 10 pounds)
2 tablespoon Prepared mustard
2 teaspoon Cornstarch
½ cub Honey
1 tablespoon Lemon juice

Preparation:

1. Place ham on a rack in an open roasting pan. (Do not cover or add water.) Roast in a preheated 325-degree oven until a meat thermometer reaches 140 degrees.

2. In a saucepan combine mustard and cornstarch. Stir in honey and lemon juice and bring to a boil, stirring constantly. Lower heat and continue cooking 5 minutes.

3. Brush glaze on ham several times during last 30 minutes of roasting.

Developed by CeCe Sullivan of The Seattle Times food staff.

MC formatted 3/29/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <MsRooby@sprintmail.com> on Apr 03, 1997

Ham with Horseradish Snack

Servings: 27 Servings

Ingredients:

½ cub Reduced-fat mayonnaise; orlight mayonnaise
2 teaspoon Dijon creamy mustard blend
1 ½ teaspoon Prepared horseradish
1 tablespoon Chopped green onions
⅛ teaspoon Dried dillweed
8 ounce Cooked low-fat ham; cut intostrips
27 Melba toasts

Preparation:

1. In small bowl, combine mayonnaise, mustard blend, horseradish, scallion and Dillweed.

2. Spread horseradish mixture on melba toasts; top with ham.

Makes 27 servings. Preparation time: About 20 minutes.

Per serving: About 37 cal, 2 g pro, 3 g car, 2 g fat, 51% cal from fat, 4 mg cholesterol, 151 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Low-Fat Meals, Woman's Day, 4/96

Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Ham with Maple Mustard Glaze

Servings: 1 Servings

Ingredients:

2 tablespoon Vegetable oil
1 ½ tablespoon Onion; minced
½ cub Pure maple syrup
¼ cub Cider vinegar
2 teaspoon Dijon mustard
2 teaspoon Mustard seed
¼ teaspoon Pepper
4 ounce country ham steaks

Preparation:

Preheat oven to 400°F. Combine all ingredients, except ham, in a jar with a tight fitting lid. Shake vigorously. Pour mixture into the bottom of a glass baking dish. Arrange ham steaks in dish, turning to coat. Bake 15-20 minutes or until ham is heated throughout and mixture has reduced to a glaze.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 28, 1998

Ham with Noodles (Schinkennudeln)

Servings: 4 Servings

Ingredients:

¾ pound Fresh egg noodles
½ pound Ham, diced
Salt
1 cub Sour cream
3 tablespoon Grated Swiss cheese(Emmentaler)
1 tablespoon To 2 tb butter
2 tablespoon Bread crumbs

Preparation:

This is one of the most popular German casseroles, especially south of the Main Line.

Preheat the oven to 350 degrees F.

Cook the noodles in salted water and drain; they can also be left over from the day before. Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer. The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs.

Bake in the oven for about 30 minutes.

Variations:

This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates.

In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above.

Makes 4 servings.

From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham with Pear Glaze

Servings: 12 Servings

Ingredients:

14 pound Ham
Triple Pear Puree; (seerecipe)

Preparation:

Remove rind from ham. Preheat oven to 350F. Place ham on rack in large roasting pan. Make ½ inch deep crisscross cuts in fat atop ham. Heat half of pear puree in heavy small saucepan. Brush some generously over ham. Bake ham until thermometer inserted in thickest past without touching bone registers 140F, basting occasionally with pear puree, about 2 hours. Remove from oven and baste again. Let stand 20 minutes. Transfer ham to platter.
Pass remaining pear puree separately.

Per serving: 964 Calories; 56g Fat (54% calories from fat); 93g Protein; 16g Carbohydrate; 302mg Cholesterol; 6976mg Sodium

Recipe by: Terry Pogue tpogue@idsonline.com

Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue <tpogue@idsonline.com> on Dec 19, 1997

Ham with Port Raisin Sauce

Servings: 1 Servings

Ingredients:

2 ½ pound Ham; boneless smoked
2 cub Tawny or vintage port
1/3 cub Beef broth; double strength
1/3 cub Water
½ cub Raisins; dark
2 tablespoon Brown sugar; light
2 teaspoon Red wine vinegar
1 tablespoon Cornstarch
2 tablespoon Cold water; (dissolvecornstarch in it)

Preparation:

Pierce the ham all over with the tip of a sharp knife. In a 3 ½ quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has been reduced to 2 cups, about 5 minutes. Stir in the raisins brown sugar and vinegar Reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauceboar. Slice the ham and serve with the sauce passed on the side.
Posted to recipelu-digest Volume 01 Number 332 by James and Susan Kirkland <kirkland@gj.net> on Dec 01, 1997

Ham with Potatoes and Green Beans

Servings: 4 Servings

Ingredients:

1 HAM (w/ bone) 3-5 lbs.
A buncha potatoes
A couple a handfuls of
Cut green beans (canned is
OK in a pinch)

Preparation:

Get a big pot o' water (enough to sink the ham), slow boil the ham 'til it starts falling off the bone, quarter the spuds, and when they're about done, drop in the beans. Season to taste. That's the extent of my cooking prowess, try it, it's cheap, and it's easy, and it tastes pretty good (to my palate, anyway).

Source: Chip North

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham with Spiced Cherry Sauce

Servings: 6 Servings

Ingredients:

2 pound Cooked ham, thinly sliced
16 ounce Cherries, dark sweet (can)
5 teaspoon Cornstarch
½ cub Sugar
2 tablespoon White vinegar
2 tablespoon Water
⅛ teaspoon Cinnamon
⅛ teaspoon Nutmeg
⅛ teaspoon Allspice
½ cub Rose wine (optional)

Preparation:

Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices.
Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham, Broccoli, and Vidalia Onion Quiche

Servings: 2 Quiches

Ingredients:

-Sue Woodward

VIDALIA SWEET ONION COOKBOOK:
2 Pie crusts; unbaked
1 cub Ham; cooked, chopped
2 Eggs; beaten
¾ cub Cheddar cheese; grated
¾ cub Swiss cheese; grated or thinslices
1 package 10-oz. froz. choppd broccoli
Vidalia onion; chopped, totaste
1 small Can chopped mushrooms;drained (or small jar)
1/3 cub Milk
Salt
Pepper

Preparation:

Cook broccoli accdg. to directions, drain and pour in bowl. Add remaining ingredients except pie crusts. Mix well. Pour into both pie crusts. Bake at 375~ for about 50 mins.

Posted to MM-Recipes Digest V4 #102 by Tonya <imbri@oz.net> on Apr 13, 1997

Ham, Cheese, and Herb Baguette

Servings: 8 Servings

Ingredients:

1 ½ tablespoon Active dry yeast
1 ½ cub Warm water
1 tablespoon Honey
4 cub (approx.) unbleached whiteflour
½ teaspoon Salt (optional)
4 tablespoon Olive oil
1 ½ cub Cubed ham or pork
½ cub Freshly grated Parmesancheese
2 teaspoon Chopped fresh rosemary OR 1tsp crumbled dried
2 teaspoon Chopped fresh thyme OR 1 tspcrumbled dried
2 teaspoon Chopped fresh sage OR 1 tspcrumbled dried

Preparation:

...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads...

generous grinding of black pepper

1. Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.

2. Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 ½ tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.

3. Preheat the oven to 450 degrees F.

4. Make the second loaf. Place the two loaves of bread in a dry warm spot and let the sit, covered, for 15 minutes.

5. Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.

Serves 8. Makes 2 loaves.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham, Corn, and Cheese Souffle

Servings: 4 Servings

Ingredients:

Vegetable cooking spray
2 teaspoon Dry breadcrumbs
1 ½ cub Fresh corn kernels, (2 largeears)
1/3 cub Thinly sliced green onions
2/3 cub Diced Maple-Glazed Ham, (3ounces)
¼ cub All-purpose flour
¾ cub Skim milk
½ cub Shredded reduced-fat sharpcheddar cheese, (2 ounces)
¼ teaspoon Ground red pepper
2 Egg yolks
4 Egg whites
½ teaspoon Cream of tartar

Preparation:

Coat a 1-½-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add corn and green onions; saute 5 minutes or until tender. Remove from heat, and stir in ham; set aside.

Place the flour in a small saucepan. Gradually add milk, stirring with a wire wisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and pepper.

Beat egg yolks in a medium bowl at high speed of a mixer until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in the corn mixture, and set aside.

Beat egg whites (at room temperature) and cream of tartar in a large bowl at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared souffle dish. Bake at 325 degrees for 1 hour or until puffed and golden. Serve immediately. Yield: 4 servings (serving size;
1-½ cups).

Per serving: 288 Calories; 7g Fat (23% calories from fat); 19g Protein; 37g Carbohydrate; 123mg Cholesterol; 491mg Sodium

Recipe by: Cooking Light, April 1995, page 130

Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.

Ham, Egg and Cheese Casserole

Servings: 12 Servings

Ingredients:

5 cub Plain bread cubes or crouton
1 pound Ham; chopped*
2 cub Cheddar cheese; cubed small*
4 cub Milk **
¼ teaspoon Pepper**
6 Eggs**
1/3 cub Corn oil**
1 teaspoon Salt**
1 teaspoon Dry mustard**
1/3 C flour**

Preparation:

* Place these in the bottom of a greased 9 X 13 pan. ** Pour this mixture over crouton mixture and refrigerate overnight. Bake at 300 for 1 ½ hours. Let sit for 10 to 15 minutes before serving. Cut into squares.
Serves 12 to 15 (not at our house!!)
: Hope you enjoy this! FROM: HEIDI MCCULLOUGH (DTCM33B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham, Egg, and Swiss Sandwich

Servings: 1 Servings

Ingredients:

THE ULTIMATE SANDWICH CKBK:
Hard cooked egg; sliced
Swiss cheese
Mustard
Lettuce
Ham slices
Tomato slices
Toasted rye bread

Preparation:

Assemble.

Date: Sun, 23 Jun 1996 14:23:52 -0700

From: Dan Schamber <dansch@haven.ios.com>

MM-Recipes Digest V3 #175

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham, Hominy and Green Chili Stew

Servings: 4 Servings

Ingredients:

2 Onions
2 Green bell peppers
1 pound Lean smoked or baked ham orsmoked turkey
2 tablespoon Olive oil (i use more like 1tsp)
2 can Hominy -or-
2 package (10-oz) frozen corn
2 can (4-oz) chopped chilies (seenote)
1 teaspoon Dried oregano
1 tablespoon Red wine vinegar
Salt & pepper
1 cub Fresh parsley (or ½ eachparsley and cilantro)

Preparation:

Date: 15 Feb 96 17:08:15 EDT

From: Miriam Lezak/US/Praxis <Miriam_Lezak@praxisint.com>

From: The Monday to Friday Cookbook Author: Michele Urvater Although not a spicy cookbook, per se, this is a great book for people who like good food and have no time. And if you're on this list, then YOU know when to add the chiles anyway....

NOTE: This is where being a chili-head comes in. I use the wonderful hot grilled new mexican peppers that hang out in my freezer. I think just about any grilled or smoked peppers would be great. And of course, feel free to adjust the amount....

1. Finely chop onions. Core, seed and chop or thinly slice the bell peppers. Cut the ham into small cubes.

2. Heat the oil in a medium size casserole over medium heat. Add the onions and saute until translucent, about 5 minutes.

3. Add the bell peppers, cover, and simmer gently until the peppers are somewhat tender, about 5 minutes more. Add all the remaining ingredients except the parsley. Season to taste wth salt and freshly-ground pepper.
Cook covered over low heat until the ingredients are tender and hot, 10 to 15 minutes.

4. Meanwhile, chop the parsley. When the stew is done, stir in the parsley, adjust the seasonings, and serve. Good with rice and/or tortillas, extra hot sauce of your choice, and beer.

CHILE-HEADS DIGEST V2 #242

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham/crab Tortilla Wraps

Servings: 24 Servings

Ingredients:

1 package Flour tortillas
16 ounce Cream cheese, softened
2 tablespoon Green onion, chopped
¼ cub Black olives
2 package Sliced, pressed, cooked ham

Preparation:

Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. Combine cream cheese, onions and olives. Spread a thin layer of cheese mixture in each tortilla. Arrange four ham slices over cheese. Tightly roll up each tortilla, wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight. To serve, cut into ¾" diagonal slices.

For crab wraps: Omit black olives and ham. Add ¼ cup chopped red pepper, 1 cup shredded cheddar cheese and 1 can crab meat (or 5 oz) chopped imitation crab to cream cheese mixture. Continue as directed above.

Recipe by: Aztec Tortillas Posted to MC-Recipe Digest V1 #518 by Jeff Bacon <bacon@iar.net> on Mar 15, 1997

Ham/triple Pear Puree

Servings: 14 Servings

Ingredients:

6 pound Anjou pears (each cut in⅛ths); peeled, cored
½ cub Water
2/3 cub Pear vinegar
2/3 cub Sugar
2/3 cub Poire William or pear brandy

Preparation:

Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple Pear Puree at room temperature.

NOTES : Christmas, 1996 with Ham, Mashed Yukon Gold Potatoes with Leeks, Balsamic Onions, Broccoli, Braised Celery, Mincemeat Pie, and Flan Recipe by: Terry Pogue tpogue@idsonline.com

Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue <tpogue@idsonline.com> on Dec 19, 1997

Hamachi Spring Rolls and Lime Chile Sauce

Servings: 1 Servings

Ingredients:

1 cub Lime Chile Sauee; (Seerecipe, below)
6 tablespoon Sesame oil
½ cub Julienned carrots
2 tablespoon Minced garlic
2 tablespoon Minced ginger
4 ounce Bean sprouts
4 Ounches shiitake mushrooms;sliced
1 Japanese cucumber; seededand cut into ¼-inchmatchsticks
½ cub Daikon or turnip; cut into¼-inch matchsticks
2 ounce Bean thread noodles
2 tablespoon Light soy sauce; (preferablyYamasa brand)
2 tablespoon Fish sauce
1 cub Chopped fresh cilantro
8 Sheets round rice paperwrappers
8 ounce Fresh hamachi; (yellowfintuna), cut into 8 strips
1 Egg; beaten
1 tablespoon Cornstarch
Peanut oil; for frying
12 Fresh chives
1 teaspoon Toasted white sesame seeds;for garnish

LIME CHILE SAUCE:
½ cub Mirin
¼ cub Plum wine
¼ cub Sake
¼ cub Sweet chile sauce;(preferably Lingham'sbrand)
1 Ripe plums; pitted andchopped, (up to 2)
Juice and zest of ½ orange
1 Kaffir lime leaves; veryfinely julienned, (up to 2)

Preparation:

In these spring rolls the ingredients are all neatly layered, so that when cut, the finished product somewhat resembles a sushi roll. The accompanying Lime Chile Sauce perfectly accents the hamachi (yellowfin tuna).

Prepare the Lime Chile Sauce and set aside.
Heat 2 tablespoons of the sesame oil in a wok or large saut‚ pan and stir-fry the carrots. With one-third of the garlic and ginger over high heat for 30 seconds. Transfer to a bowl. Repeat for the bean sprouts and mushrooms, placing each in a separate bowl. Placc the cucumber and daikon in separate bowls.
Bring a stockpot of water to a boil and cook the bean thread noodles until soft, about 10 to 15 minutes. Strain through a sieve, transfer to a mixing bowl, and toss with the soy sauce, fish sauce, and cilantro. Set aside.
Dip the rice paper in warm water for 10 seconds to soften (if you let them get too wet, they will start to break). Pat dry with a clean kitchen towel and lay out on a work surface. Place a strip of the hamachi on the rice paper and add a layer of each of the different vegetables. Brush the edges of the rice paper with the beaten egg, roll up, folding in the ends like a burrito. and dust with the cornstarch
Heat enough peanut oil in a large skillet to come ½ inch up the sides.
Using tongs, immerse the spring rolls in the hot oil and pan-fry over medium-low heat for about 1 minute per side, or until olden and crisp.
To serve, cut each spring roll in half. Spoon I/4 cup of the Lime Chile Sauce on each serving plate and stand 4 spring roll halves, cut side up, on the sauce. Garnish the rolls with the chives and the sesame seeds.
Yield: Serves 4

Lime Chile Sauce: In a heavy saucepan, combine all the ingredients, bring to a simmer over high heat, lower the heat nd slowly reduce to about 1 cup.
Strain and cool to room temperature.
Yield: About 1 cup

http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

Hamaguri Sakami (Sake Seasoned Clams)

Servings: 12 Servings

Ingredients:

12 Littleneck Clams or Cockles
3 tablespoon Sake
6 Thin slices of lemon
1 ½ pint Boiling Water
1 pinch MSG

Preparation:

PREPARE IN ADVANCE:
Have clams shelled, save shells. Discard shallow halves, scrub the deep halves. Drop the shells into boiling water, boil for 2-3 minutes, then drain. Rinse and dry.
TO COOK AND SERVE:
Bring the Sake to boil over high heat. Sprinkle MSG, then drop in the clams, stir gently, and cover. Cook over moderately high heat for 3-4 minutes, then remove the clams and place in the shell. Garnish each clam with a slice of lemon. Serve at room temperature.

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

Hamaguri Shigure-Ni (Sweet Cooked Clams)

Servings: 24 Servings

Ingredients:

3 tablespoon Sake
24 Small Clams or Cockels
1 ½ ounce Sugar
2 ½ tablespoon Soya Sauce

Preparation:

TO COOK:
Put the Sake, sugar, and clams into a large frying pan and stir together.
Bring to boil over high heat and cook for 3 minutes, uncovered. Stir in the Soya sauce and cook briskly for another minute. Remove from heat and set aside.
Boil the remaining liquid for 10 minutes until it becomes syrupy. Add clams and stir them gently in the sauce over hight heat for 1 minute.
TO SERVE:
Transfer to deep bowl, and cool to room temperature. Serve cool.

*NOTE: Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted for the clams and cockles.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

Hamalaya Casserole

Servings: 4 Servings

Ingredients:

1 ¼ cub Water or milk
¼ teaspoon Salt
1 dash Pepper
1 1/3 cub Minute rice
1 ½ cub Ham, diced, cooked
1 cub Green beans, cooked

Preparation:

Combine soup, water, onion, salt and pepper in sauce pan. Mix well and bring to a boil over med. heat. ( Microwave about 4-5 minutes on HI). Pour ½ mixture in greased 1 ½ qt casserole. Pour Minute rice from box into casserole. Combine ham and beans. Put in on top. Put remaining soup over ham. Sprinkle with grated cheese and paprika if desired. Cover and bake at 375 for 20 mins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-And-Cheese Bread

Servings: 1 Servings

Ingredients:

1 ½ POUND LOAF (1 pound)
2 teaspoon Active dry yeast (1 ½ ts)
3 ½ teaspoon Sugar (2 ½ ts)
¼ cub Chopped ham pieces (3 tb)
½ cub Grated Swiss cheese (¼ c)
2 ½ tablespoon Dehydrated minced onion 5 ts
¾ cub Grated cheddar cheese (½ c
1 ½ teaspoon Paprika (1 ts)
2 ½ tablespoon Grated parmesan cheese 5 ts
1 teaspoon Dry mustard (½ ts)
½ teaspoon Salt (¼ ts)
2 ½ cub Bread flour (1 ¾ c)
2 ½ tablespoon Butter (5 ts)
7 ounce Warm milk (4 ½ oz)

Preparation:

NOTES: For Panasonic/National machines, use 3 tsp yeast for the 1 ½ pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Nutritional Analysis for 1 ½ pound loaf and (for 1 pound loaf) Total calories 2354 (1585) Protein 97 (64) grams Carbohydrate 290 (202) grams Total fat
89 (57) grams Cholesterol 237 (150) mg Sodium 2698 (2142) mg fibre 7 (5) grams Cal. from fat 34 (33) percent

Source: Great Bread Machine Recipes by Norman A. Garrett, 1992 ISBN 0-8069-8724-3 Shared but not tested by Elizabeth Rodier, Feb 94

Ham-And-Cheese Calzones

Servings: 1 Servings

Ingredients:

1 Container; (15-oz) ricottacheese
¼ teaspoon Freshly ground pepper
1 pound Prepared fresh or frozenpizza dough; thawed
8 ounce Sliced baked ham

Preparation:

1. Line large sieve with coffee filters or cheesecloth and place in large bowl. Add cheese; drain 30 minutes. Transfer to medium bowl; stir in pepper.

2. Meanwhile, arrange oven racks in middle and upper thirds of oven. Heat oven to 425¡F. Lightly grease two jelly-roll pans.

3. Place dough onto lightly floured surface. Divide into 4 equal pieces; shape each into a ball. Roll each ball into a 7-inch circle. Divide ham evenly among circles, leaving a ½-inch border. Divide and spread ricotta over ham. Fold circles in half and press edges with tines of a fork.
Arrange 2 calzones on each prepared pan; prick tops with fork. Bake 18 to 20 minutes, switching pans halfway through, until lightly browned. Makes 4 servings.

Prep time: 15 minutes plus standing Baking time: 18 to 20 minutes Degree of difficulty: Easy

NOTES : Forget about ordering in! These hearty stuffed "pizzas," filled with smoky baked ham and ricotta cheese, are less expensive than take-out and a snap to bake. Just stock up on prepared pizza dough--readily available in the refrigerated or frozen-food sections of the supermarket.
Recipe by: LHJ ONLINE http://www.lhj.com

Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 9, 1998

Ham-And-Cheese Muffins

Servings: 12 Servings

Ingredients:

LISA CRAWLEY TSPN00B:
1 ¾ cub Flour
1/3 cub Rye Flour
2 teaspoon Baking Powder
¼ teaspoon Salt
1 tablespoon Light Brown Sugar
1/3 cub Cooked Ham; finely chopped
½ cub Swiss Cheese; shredded
1 large Egg; lightly beaten
1 cub Milk
¼ cub Vegetable Oil
¾ teaspoon Spicy Brown Mustard
½ teaspoon Worcestershire Sauce
3 Drops Hot Sauce

Preparation:

Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred.; add to dry ingred., stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately.
Yield: 1 dozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Haman's Ears

Servings: 1 Servings

Ingredients:

2 Eggs
2 Egg yolks
¼ cub Sugar
½ teaspoon -salt
1 teaspoon Lemon rind;grated
3 tablespoon Olive oil
½ teaspoon Vanilla extract
2 tablespoon Rum or brandy
2 ½ cub Flour, unbleached
1 cub Oil; olive or otherwise forfryingConfectioner's or icingsugar

Preparation:

Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim.

In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum. Gradually add enough flour to make a rather soft dough. Turn out onto a floured working surface and knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan.
(Oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle.) Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden. (Tie the longer pieces into a knot before frying them.) Drain and place on a paper towel. When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Haman's Ears (Humen Taschen)

Servings: 30 Servings

Ingredients:

DOUGH:
8 Egg-whites
4 Eggs
12 tablespoon Sugar
8 tablespoon Oil
4 tablespoon Rum
900 g Flour

FILLING:
½ kg Nuts, minced
½ kg Honey
Peeling from 1 lemon *

Preparation:

* Is "Zetst" the correct word?

Mix all dough ingredients together and let them stay for half an hour. Mix filling ingredients on a pan over fire till it gets thick. Remove heat and add the lemon peeling. Thin the dough on a floured surface to a thin layer.
Cut with a glass round portions from the dough, put some filling on each round and fold the dough to the traditional triangular form. Bake in a preheated oven at 180 grades Celsius for about half an hour. Optionally smear some egg-yolk on the cookies a few minutes before baking is finished to add some glaze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamantaschen

Servings: 16 Servings

Ingredients:

DOUGH:
1 ½ cub Flour
1 tablespoon Skim milk
¼ teaspoon Salt
1 teaspoon Baking powder
¼ cub Applesauce
½ cub Sugar
½ teaspoon Vanilla
1 Eggwhite

Preparation:

FILLING: Any fruit preserves or pie filling

Traditional Purim treat.

Mix applesauce, sugar and eggwhite. Mix flour, salt and baking powder and add to applesauce mixture. Add milk and vanilla, Mix well with hands. Form into a ball and refrigerate for 1-2 hours. Divide dough into 16 small balls. Roll out each ball to a 3.5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky). Place in the center of each circle one (heaping) tsp. of the filling. Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.

Bake on a sprayed cookie sheet, at 375F, 10-15 minutes or until golden brown.
Posted to fatfree digest V97 #003 by ZKOREN@ecs.umass.edu on Mar 02, 1996.

Hamantaschen

Servings: 1 Servings

Ingredients:

2 teaspoon Active dry yeast
2 cub Bread flour
½ teaspoon Salt
¼ cub Sugar
2 Eggs
2 tablespoon Vegetable oil
½ Water

TOPPING:
1 Egg yolk
¼ cub Water
¼ cub Sugar

Preparation:

from: The Best Bread Machine Cookbook Ever - Ethnic Breads

If using a breadmaker, put all the ingredients in the breadmaker and let it do its thing until the end of the second kneading cycle. Take the dough out, put on a floured surface and roll out with a floured rolling pin until thin and cut into circles, fill and make triangles. Plae them on a lightly greased cookie sheet. Cover lightly and let rise in a warm place for about 30 minutes. Preheat oven to 350 degrees. Mix up the egg wash topping.
Gently brush this on the the tops of the cookies. Bake for 15 to 20 minutes or until golden brown.

If doing by hand, I would take the water(Very warm) and dissolve the yeast and a couple of teaspoons of the sugar. Let the yeast proof for about 5 minutes. Beat the eggs gently in a small bowl. Add the vegetable oil and remaining sugar to the eggs and stir until smooth. Add the egg mixture and the salt and flour to the yeast mixture and knead for ten minutes on a floured surface, adding small amounts of flour if needed. Put in a greased bowl, turning the dough so the top of the dough is greased, cover with a damp cotton cloth, and put in a warm place to rise for about an hour. Punch down and continue the recipe as above. Posted to JEWISH-FOOD digest V97 #098 by Laurel Simon <icsimons@airmail.net> on Mar 25, 1997

Hamantaschen

Servings: 5 Servings

Ingredients:

2/3 cub Butter, softened
1 cub Granulated sugar
3 tablespoon Liquid honey
1 teaspoon Vanilla
3 Eggs
3 cub All purpose flour
1 teaspoon Baking powder
FILLING:
2 cub Pitted prunes
1 cub Raisins
½ cub Walnuts
1 teaspoon Grated lemon rind
¼ cub Lemon juice
2 tablespoon Granulated sugar
1 Egg, lightly beaten

Preparation:

Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. Try our prune filled version for a sweet taste of the festivities on March 19.

In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days.
FILLING: In food processor, finely chop together prunes, raisins,walnuts, lemon rind and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to ⅛ inch thickness. Using floured 2-½ inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners;pinch each corner to seal. Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden. Let cool on racks. Makes about 5 dozen.

Origin: Canadian Living, March 1992. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamantaschen

Servings: 1 Servings

Ingredients:

4 large Eggs
1 cub Oil
1 ½ cub Sugar
2 teaspoon Vailla
1 tablespoon Baking powder
½ teaspoon Salt
4 cub Flour
1 pinch Lemon rind

Preparation:

1.Beat eggs, then add remaining ingredients, beating well after each addition.

2.Roll out dough and cut out circles. (I use the rimmed end of a drinking glass, dipped in flour each time.)

3.Put one teaspoon of filling in center.

4.Fold over edges in three sections.

5.Bake at 350F for about 20 min.

Posted to JEWISH-FOOD digest V96 #114

From: Mimi & JB Hiller <hiller@smartlink.net>

Date: Mon, 30 Dec 1996 11:59:58 -0700

Hamantaschen (Cream Cheese Dough)

Servings: 1 Servings

Ingredients:

½ pound Butter
½ pound Cream cheese (solid notwhipped)
1 cub Granulated sugar
4 cub All-purpose flour
2 teaspoon Baking powder
2 Eggs

Preparation:

Barbara Wasser's Kosher Kitchen (Adapted from AGUDAT ACHIM BALABUSTAS, 1969, Barrie Handelman) Cookie sheets covered with parchment paper. Preheat to 350F.

1. In an electric mixer, cream butter and cheese well.

2. Add sugar and then the eggs, beating well after each addition.

3. Combine the flour and baking powder and gradually add the mixture.

4. Dough is soft and pliable. Chill it.

5. Roll out a small amount at a time.

6. Cut circles in dough with milk glass.

7. Fill with lekvar and nuts, poppy seed filling or any other mixture like apricots and orange rind with nuts.

8. Fix like a three cornered hat (the dough with the filling). Pinch ends and shape.

9. Bake on prepared pans at 350º F or 325º F (convect) for 15 - 18 minutes or until lightly golden brown.

10. Cool on wire rack.

11. Store in tightly covered container. Posted to JEWISH-FOOD digest V97 #084 by swass@global2000.net (Barbara & Steve Wasser) on Mar 12, 1997

Hamantaschen (Yeast Dough)

Servings: 1 Servings

Ingredients:

DOUGH:
4 cub Flour
1 teaspoon Salt
1 cub Homogenized shortening
1 package Dry yeast
¼ cub Warm water 110 F
1 large Egg
2 Egg yolks
1 cub Sour cream
1 teaspoon Vanilla extract
1 Lemon, grated rind of
2/3 cub Sugar

GLAZE:
1 large Egg
1 tablespoon Water
1 teaspoon Sugar
1 teaspoon Oil

Preparation:

(from the Jewish Gourmet)

Sift the flour and salt into a large bowl. Cut the shortening into the flour mixture until the lumps are the size of small peas. Dissolve the yeast in water. Use a whisk to beat the egg yolks, sour cream, yeast, vanilla, and lemon rind together until smooth. Add this to the flour, kneading with your hands until it is thoroughly mixed, the dough coming away from the sides of the bowl. Cover the bowl tightly with plastic wrap; refrigerate for 2 hours. The timing is very important with this dough. The consistency changes if you keep it refrigerated too long.

Sprinkle some sugar on the pastry board. Divide the dough into 2 parts.
Keep one refrigerated while you are rolling out the other. Place the dough on the sugared board, and sprinkle with sugar. Roll to a 12" square or circle. Fold one side and then the other toward the center, making 3 layers of dough. Repeat the procedure after giving the dough a quarter turn.
Remember to sprinkle more sugar on the board and the dough. This dough should then be rolled as thin as possible or about ¼ " thick. The dough will rise as you are working on it.

Cut the dough into 3" circles; place a teaspoon of filling in the center of each. Bring all the edges to the middle, pinching them shut but leaving a small opening in the center where the filling can be seen. Place on a teflon cookie sheet or lined with parchment paper.

Mix the glaze ingredients together, being sure to dissolve the sugar. Brush the hamantashen with the glaze; bake in 375º F. oven for 22-25 minutes until golden brown. Yield: about 4 dozen, depending upon how thin you have rolled the dough. These freeze beautifully. Be sure to reheat them in foil before serving. Posted to JEWISH-FOOD digest V97 #084 by swass@global2000.net (Barbara & Steve Wasser) on Mar 12, 1997

Hamantaschen (Yeasted)

Servings: 30 Cookies
Source: Better Homes and Gardens Homemade Bread Cook Book

Ingredients:

1 package Active dry yeast
1 cub Milk
¾ cub Sugar
½ cub Butter or margarine
5 7/16 cub Flour
2 Eggs
Prepared filling of yourchoice
1 Egg yolk

Preparation:

Soften yeast in ¼ C warm water. Heat milk, sugar, butter and 1 tsp salt, till the sugar dissolves. Cool to lukewarm. Stir in 2 C of the flour and beat well. Add softened yeast and 2 eggs. Beat well and stir in enough flour to make a moderately stiff dough.

Knead on floured surface till smooth (8-10 minutes). Gather into a ball and place in greased bowl and turn once. Cover and let rise till doubled (1¼ ~ 1½ hours. Divide in half. Roll each half to a 17 X 12-inch rectangle.
cut into 4-inch circles. Place filling in the center of each circle.
Moisten edges, bring sides up and pinch together, forming a triangular base.. Place on greased baking sheet, cover and let rise till doubled (20-30 minutes). Brush the tops with egg yolk combined with 1 tbsp water.
Bake at 350 degrees for 15-20 minutes. Remove to rack to cool.

Posted to JEWISH-FOOD digest Volume 98 #015 by fancymom@juno.com (Frances Kahn) on Jan 8, 1998

Hamantaschen Cookie Dough

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Sugar
2 teaspoon Baking powder
1 Egg
Vanilla or lemon extract
2 tablespoon Milk
2 cub Flour
½ teaspoon Salt (or more)

Preparation:

Cream butter, sugar and add egg. Mix and sift flour and baking powder and salt and add some of mixture to creamed butter and sugar mixture. Add the milk and rest of flour. Add flavoring. Roll dough out, cut into rounds and place spoonful of filling on each round. Form into triangles and bake at 375 F. for 15 to 30 min. depending on size.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamantaschen Cookie Dough - Parave

Servings: 15 Using a 1-
Source: Jewish Calendar for Children 1979

Ingredients:

2 cub Flour
2 teaspoon Baking powder
½ cub Sugar
½ cub Shortening
2 Eggs, beaten
½ teaspoon Vanilla
½ teaspoon Rum or almond extract

Preparation:

1. In a large bowl, mix dry ingredients.

2. Cut in shortening.

3. Add eggs and extracts, mix well to form dough into a ball.

4. Roll out dough on a floured surface and cut into circles using a 1 lb.
coffee can for large hamantaschen or a wide mouth glass for smaller hamantaschen.

5. Place filling in center of each circle and turn up 3 edges to form a triangle. Pinch touching edges together to seal.

6. Bake in oven preheated to 350 degrees F. for 25 to 30 minutes until lightly golden.

7. Cool completely; sote in air-tight container.

NOTE: The original recipe called for using chocolate chips as a filling, but we use more traditiona fillings. I have used egg substitute and 1/3 cup of oil instead of the shortening with success. Michele

Posted to JEWISH-FOOD digest V97 #042 by Michele & Geoffrey Withnell <Gwithnel@cris.com> on Feb 6, 1997.

Hamantaschen Dough

Servings: 1 Servings

Ingredients:

4 Eggs
1 cub Oil
1 ¼ cub Sugar
2 teaspoon Vanilla
3 teaspoon Baking powder
½ teaspoon Salt
5 ½ cub Flour

Preparation:

Check the eggs for spots.

Mix the eggs together with the oil, sugar and vanilla.

Sift the flour, salt and baking powder together and add to the egg-sugar mixture.
Roll out and cut with round cookie cutter; fill with the filling your choice. Fold into triangles as Hamantaschen shape. Brush the unbaked hamantaschen with egg white and sprinkle with sugar before baking.
Note: This is a LARGE recipe and may be halved conveniently. When cutting and rolling out the dough, cover the piece of dough which is not yet being used with a piece of plastic wrap so it does not dry out.

Posted to JEWISH-FOOD digest V97 #059 by Myra Borisute <myra@ksc11.th.com> on Feb 21, 1997.

Hamantashchen

Servings: 60 Servings

Ingredients:

DOUGH:
1 cub Shortening (not lard)
1 ¼ cub Sugar
6 Eggs
1 teaspoon Vanilla
1 teaspoon Lemon extract
1 teaspoon Almond extract
5 cub Flour
4 teaspoon Baking powder

FILLING:
1 package Pitted prunes
1 package Raisins
1 Lemon; juiced and rind
4 tablespoon Any kind of jelly
1 cub Chopped nuts

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: Wed, 1 Feb 1995 03:44:21 GMT
Some recipes for Hamantashen, from various sources. For those of you who don't know, this is a traditional Jewish food (pastry) eaten during the festival of Purim. It is made in the shape of a triangle to remember the triangle shaped hat worn by the villian Hayman of the Queen Ester story.

Cream shortening and sugar well. Add eggs, one at a time. Add the extracts and fold in the flour and baking powder mixture. Chill dough. Grind together prunes and raisins in food mill and mix with other filling ingredients. Roll out dough a small piece at a time. Cut out rounds with cookie cutter. Put a small amount of filling in the middle of each round and shape into 3 corners. Bake at 350 for 25-30 minutes.

I'm also going to suggest you check out the New Complete International Jewish Cookbook by Evelyn Rose, New York: Carroll & Graf Publishers, Inc., 1992. That book has a bunch of recipies including: Melt in the mouth pastry hamantaschen, Kichel Hamantaschen, wine and walnut filled hamantaschen (romanian style), Parev dough hamantaschen, soured cream hamantaschen, a delux cheese filling, a delux walnut filling.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamantashen

Servings: 1 Servings

Ingredients:

2 cub All purpose flour
½ cub Sugar
½ cub Shortening
1 pinch Salt
3 teaspoon (scant) baking powder
2 Eggs
Water

Preparation:

Cooking Time: 12 minutes @ 350 degrees F

Mix dry ingredients together. Add shortening and cut in as for pie crust.
Add 2 well beaten eggs and enough water to hold dough together. Roll out with rolling pin, cut into circles, fill. Place on ungreased cookie sheet.

Posted to JEWISH-FOOD digest by Marsha Kuhn
<kuhnms@SNYFARVA.CC.FARMINGDALE.EDU> on Feb 20, 1998

Hamantashen

Servings: 1 Servings

Ingredients:

½ cub Butter
½ cub Sugar
Few drops vanilla
3 Egg yolks plus beaten eggfor brushing
2 cub Flour
1 pinch Salt

Preparation:

http://www.eskimo.com/~jefffree/recipes/purindex.htm

There are about 10 different recipes for Hamantashen (Haman's Ears) at this URL, along with recipes for many different fillings. Here is the first one listed:

In a bowl, cream butter and sugar, then beat in vanilla to taste and egg yolks. Sift flour and salt into bowl, blend with a spoon, then work by hand to form a dough. Knead lightly until smooth. Wrap in plastic wrap and chill while making filling.

Preheat oven to 180^C/350^F. Butter 2 baking sheets. Roll out dough on a floured surface to .3 cm/.125 in thick. Cut out 7.5 cm/ 3 in rounds. Put a tsp of filling on each round. Brush edges with beaten egg, then bring edges to center to cover filling and form a tricornered shape. Place on baking sheets. Glaze with egg. Bake for 20-35 minutes, cool on wire racks.

>From: "Maxine L. Wolfson" (MLW@MATH.AMS.ORG) Posted to Kitmailbox Digest by Carla <cbmcam@cyberramp.net> on Mar 31, 1997

Hamantashen

Servings: 48 Cookies

Ingredients:

FILLING:
¾ cub Pitted prunes
1/3 cub Raisins
1/3 cub Coarsely chopped apple
¼ cub Walnut pieces
2 tablespoon Sugar
2 tablespoon Fresh lemon juice
1 teaspoon Lemon zest

COOKIE DOUGH:
½ cub Sugar
¼ cub Vegetable oil preferably canola
2 tablespoon Butter or margarine at room temperature
1 large Egg
1 teaspoon Pure vanilla extract
2 cub All-purpose white flour
1 teaspoon Baking powder
1 pinch Salt

Preparation:

"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther."

To make filling: In a small saucepan, combine prunes, raisins and l/2 c.
water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.

In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.)

To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended.

In another medium-sized bowl, sift together flour, baking powder and salt.
Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight.

Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside.

Preheat oven to 350 degrees F.

Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of ½" inch. Using a 2 ½" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
Place about 1 ½" apart on the prepared baking sheets.

Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.)

Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamantashen #1

Servings: 48 Servings

Ingredients:

DOUGH:
¼ pound Margarine
1 cub Sugar
3 Eggs
1 teaspoon Baking poweder
½ teaspoon Baking soda
⅛ teaspoon Salt
3 ½ cub Flour
1 teaspoon Vanilla

FRUIT FILLING:
½ pound White raisins
½ pound Pitted prunes
½ pound Dried apricots
1 pound Jar strawberry preserves

POPPYSEED FILLING:
Canned solo poppyseed
¼ cub Honey; about, to taste

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: Wed, 1 Feb 1995 03:44:21 GMT
Some recipes for Hamantashen, from various sources. For those of you who don't know, this is a traditional Jewish food (pastry) eaten during the festival of Purim. It is made in the shape of a triangle to remember the triangle shaped hat worn by the villian Hayman of the Queen Ester story.

Cream Margarine and sugar. Add eggs, one at a time. Sift dry ingredients together. Add to mixture alternating with orange juice and vanilla. Roll out on floured board about ¼ inch thick. Cut into rounds. Fill with fruit filling. Pinch edges together to form a triangle known as Hamen's Hat.
Grease cookie sheet. Bake at 350 for 20 minutes. When serving sprinkle with powdered sugar.

Fruit filling: grind fruit and add on pound jar of stawberry perserves and mix well.

Poppyseed filling: Add honey to poppyseed and mix well.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamantashen #2

Servings: 36 Servings

Ingredients:

2/3 cub Butter
1 Egg
½ teaspoon Vanilla
½ cub Sugar
2 -(up to)
3 cub Flour
3 tablespoon Milk
Preserves (flavoured of yourchoice)

Preparation:

From: japlady@nwu.edu (Rebecca Radnor)

Date: Wed, 1 Feb 1995 03:44:21 GMT
Some recipes for Hamantashen, from various sources. For those of you who don't know, this is a traditional Jewish food (pastry) eaten during the festival of Purim. It is made in the shape of a triangle to remember the triangle shaped hat worn by the villian Hayman of the Queen Ester story.

Cream butter and sugar. Add egg, milk, and vanilla. Blend until smooth.
Stir in flour until softball is formed. Wrap in plastic & put in fridge several hours. Heat oven to 375. Roll out dough. Cut into 3inch circles, placespoonful of preserves in center. Bring up two sides & pinch to create 3 corners. Leave center open. Place on greased cookie sheet, brush with diluted egg yolk. Bake 10-15 minutes. Yields 36 pastries.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamantashen #3

Servings: 48 Servings

Ingredients:

FILLING:
¾ cub Pitted prunes
1/3 cub Raisins
1/3 cub Coarsely chopped apple
¼ cub Walnut pieces
2 tablespoon Sugar
2 tablespoon Fresh lemon juice
1 teaspoon Lemon zest

COOKIE DOUGH:
½ cub Sugar
¼ cub Vegetable oil; preferablycanola
2 tablespoon Butter or margarine; at roomtemperature
1 large Egg
1 teaspoon Pure vanilla extract
2 cub All-purpose white flour
1 teaspoon Baking powder
1 pinch Salt

Preparation:

From: kdeck@epaus.island.net (Karen Deck)

Date: Wed, 8 Feb 1995 22:33:37 GMT
"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther."

To make filling: In a small saucepan, combine prunes, raisins and l/2 c.
water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.

In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.)

To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended.

In another medium-sized bowl, sift together flour, baking powder and salt.
Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight.

Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside.

Preheat oven to 350 degrees F.

Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of ½" inch. Using a 2 ½" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.
Place about 1 ½" apart on the prepared baking sheets.

Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.)

Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamantashen Date Filling

Servings: 1 Servings

Ingredients:

1 pound Dates, pitted
1 cub Granulated sugar
½ cub Water
1 tablespoon Lemon juice

Preparation:

From: http://www.eskimo.com/~jefffree/recipes/hamafil3.htm

Chop dates. Combine dates, sugar, water and lemon juice in a saucepan.
Stire and cook all the ingrediants until mixture is thick; beat to blend, or process in food processor until desired consistency. Cool before using on dough.

Note: for prune filling, substitute 1 lb of prunes for dates.

>From: Ruth Heiges (heiges@post.tau.ac.il) Posted to Kitmailbox Digest by Carla <cbmcam@cyberramp.net> on Mar 31, 1997

Hamantashen Filling

Servings: 1 Servings

Ingredients:

1 package (12 oz) pitted prunes
1 cub Dried apricots
1 cub Orange juice
½ cub Nuts (chopped)
¾ cub Sugar

Preparation:

Here is a recipe for hamantashen filling that I got out of the Yeshiva of the South Cookbook (Memphis , TN). It is Betti Thmoas' recipe for prune and apricot filling:

Snip prunes. Soak apricots in ½ cup orange juice several hours or overnight. Snip orange juice soaked apricots into a sauce pan and add remaining ingredients. Cook over low heat stirring occasionally, until thickened, about 10 minutes. Cool and use as a filling with our favorite hamantashen dough.--Halle in sunny Savannah, Georgia.

Posted to JEWISH-FOOD digest V97 #059 by Halle Garfunkel <mschayil@ix.netcom.com> on Feb 20, 1997.

Ham-Basil Quiche

Servings: 6 Servings

Ingredients:

1 9-inch pie shell; prebaked
1 cub Smoked or cooked ham; diced
1 cub Grated Mozzarella or Jackcheese
1 tablespoon Chopped fresh basil or
1 teaspoon Dried basil leaves
1 tablespoon Mustard
3 Eggs
¾ cub Whipping cream
1 dash Black pepper
1 tablespoon Parmesan cheese

GARNISH:
Sliced tomatoes
Basil leaves or parsley

Preparation:

Prebake pie shell for 5 minutes at 400 F.

Mix ham, cheese and basil leaves.

Spread mustard on bottom of prebaked pie shell. Sprinkle with ham-cheese mixture.

Beat eggs, cream and black pepper. Pour mixture over ham and cheese in pastry shell. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 F. on middle level of oven for 30 to 35 minutes until filling is set and lightly browned. Garnish with fresh basil leaves or parsley and sliced tomatoes. Serve immediately.

Posted by Angela, WWiVnet. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-Bean Scallop

Servings: 24 Servings

Ingredients:

2 pound Dry navy (pea) beans
2 quart Boiling water
1 tablespoon Salt
¼ cub Instant minced onions
1 cub Green pepper; cut in thinstrips
¾ cub Butter or margarine
¾ cub Unsifted flour
4 teaspoon Dry mustard
1 ½ quart Bean cooking liquid and milk
8 ounce Processed cheddar cheese;shredded (2 cups)
2 ½ pound Cooked ham; diced (8 cups)

TOPPING FOR EACH PAN:
¼ cub Fine dry breadcrumbs
1 tablespoon Melted butter

Preparation:

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).

Add salt to beans. Cook beans slowly until tender, about 1 ½ hours.
Drain; save cooking liquid. Cook onion and green pepper in fat about 5 minutes, stirring occasionally. Stir in flour and mustard. Add enough milk to the reserved bean liquid to make 1 ½ quarts. Add the bean liquid and milk slowly to the vegetable mixture. Cook until thickened, stirring constantly. Stir in beans, cheese, and ham. Pour one-fourth of mixture into each baking pan. Pack food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 375ø F. (moderate). Mix ¼ cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each pan which will not be frozen. Sprinkle topping over bean mixture in baking pan. Bake 30 minutes or until crumbs are lightly browned.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO HEAT FROZEN FOOD: Preheat oven to 375ø F. (moderate). Remove freezer wrap. Place food in baking pan. Mix ¼ cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each pan. Sprinkle topping over bean mixture in baking pan. Bake 1 ½ hours or until edges are bubbly, crumbs are lightly browned, and center is hot.
Posted to MC-Recipe Digest V1 #184

Date: Mon, 05 Aug 1996 11:23:15 -0500

From: "R. Winters" <rosie@iadfw.net>
NOTES : This recipe is for 24 servings (about ¾ cup each). Directions are=
given for dividing the prepared food into four parts of six servings each. =
One part may be completely cooked and served at the time of preparation. =
The remaining parts may be frozen. The breadcrumb topping is added at the=
time of serving. You will want to have these ingredients on hand when you=
are ready to use the frozen food.

Hambelton Hall's Scottish Shortbread

Servings: 8 Servings

Ingredients:

1 cub Plus 2T sugar
¾ pound Sweet butter, room temp
3 ¼ cub Sifted all-purpose flour
2/3 cub Sifted cornstarch

Preparation:

1. In a large bowl, beat 1 cup of the sugar with the butter until light and fluffy. 2. Sift together the flour and cornstarch and gradually mix into the creamed butter. Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to 225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled dough to fit the circle, taking care that the top is even and smooth. Score the top of the pastry into 8 equal wedges. Press decorative designs into the edges, if desired. 4. Bake the shortbread in the upper middle of the oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle with the remaining 2 tablespoons sugar and let cool on the sheet. Break into wedges before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-Broccoli Chowder

Servings: 1 Servings

Ingredients:

2 tablespoon Flour
¼ cub Minced onion
1 can (small) evaporated milk
1 cub Grated swiss cheese
2 cub Diced ham
2 cub Water
1 package Frozen chopped broccoli
1 cub Light cream

Preparation:

1. Mix flour and milk in cooker. 2. Add other ingredients except cream. 3.
Cook on low 7 hours, or on automatic 4 hours. 4. Before serving, stir in cream and heat.

Yield: 6 servings

Note: May be doubled for 6 quart cooker.

Recipe by: The Unwatched Pot (1975)

Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997

Ham-Broccoli Rolls

Servings: 4 Servings

Ingredients:

4 slice (rectangular) boiled ham(¼-inch thick)
4 slice Swiss cheese (⅛-inchthick)
10 ounce Frozen broccoli spears,cooked and drained
1 tablespoon Butter or margarine
1 tablespoon All-purpose flour
¼ teaspoon Salt
1 tablespoon Preapred horseradish
2 teaspoon Prepared mustard
½ teaspoon Worcestershire sauce
½ teaspoon Instant minced onion
2 Slightly beaten egg yolks
1 cub Pineapple juice
½ cub Milk
4 slice Canned pineapple drained

Preparation:

1. In a shallow, heat-resistant, non-metallic baking dish, place ham slices. Top each ham slice with cheese. 2. Place cooked broccoli spears on top of each cheese-topped-ham slice. Set aside. 3. In a medium-sized, heat-resistant, non-metallic bowl, melt the one tablespoon butter, uncovered, in Microwave Oven 30 seconds. 4. Blend in the flour, salt, horseradish, mustard, Worcestershire sauce and onion. Set aside. 5. Combine beaten egg yolk and pineapple juice. 6. Add pineapple juice mixture to butter mixture. Blend well. 7. Stir in milk. 8. Heat, uncovered, in Microwave Oven 5 minutes, stirring every minute until sauce is thick and bubbling. 9. Spoon about 1 tablespoon of sauce over broccoli. 10. Roll ham and cheese around broccoli and secure with wooden toothpicks. 11. Heat, covered, in Microwave Oven for 8 minutes. 12. Spoon remaining sauce over ham rolls. Top with pineapple slices. 13. Heat, uncovered, in Microwave Oven 2 to 3 minutes or until sauce is bubbly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburg Corn Bake

Servings: 6 Servings

Ingredients:

1 ½ pound Hamburg
1 cub Onion chopped
1 Can kernel corn
1 cub Cream of chicken soup
1 cub Cream of mushroom soup
1 cub Dairy sour cream
¼ cub Chopped can pimento
¾ teaspoon Salt
¼ teaspoon Pepper
3 cub Medium noodles

Preparation:

Cook the hamburg and onion in large saucepan until meat is brown and onion cooked. Stir in other ingredients except noodles which you cook separately drain and then add. Turn into casserole dish and cover with bread crumbs that have been mixed with 2 Tblsp. melted butter. Bake in 350 oven 45 min.
or until hot. If you wish you can put chow mein noodles on top instead of bread crumbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburg Pie

Servings: 6 Servings

Ingredients:

1 pound Hamburger
1 cub Minced onion
½ teaspoon Salt
1 cub Cheddar cheese grated
1 cub Milk
½ cub Biscuit mix
2 Eggs

Preparation:

cook hamburger and onion to-gether, drain off fat,add the salt and stir well, put in greased 9 inch pan and sprinkle cheese on top. Mix the eggs milk and biscuit to-gether well and pour over above mixture, bake in 400 oven 25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburg Soup

Servings: 5 Servings

Ingredients:

1 pound Ground beef
1 ½ cub Onions, diced
1 ½ cub Potato, diced
1 cub Carrot, diced
½ cub Celery, diced
1 Bay leaf
1 cub Tomato
4 teaspoon Salt
6 Bouillon cubes
1 cub Cabbage, cut
1 ½ quart Water
¼ cub Rice
1 Basil leaf
⅛ teaspoon Pepper

Preparation:

Brown meat and onions in pan, stirring with fork to break up meat. Add all vegetables except finely cut cabbage. Add seasonings and meat to water in large pot. Bring to boil and simmer for 15 minutes. Add rice. Simmer for 45 minutes. Add cabbage, simmer another 45 minutes. Stir frequently. Serve with grated cheese. Tastes even better the next day.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger - Onion Pie

Servings: 6 Servings

Ingredients:

1 cub Bisquick
1/3 cub Light cream
1 pound Hamburger
2 Med. onions
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Flavor extender
2 tablespoon Bisquick
2 Eggs
1 cub Cottage cheese

Preparation:

Heat oven to 375 F. Mix bisquick with cream with hands, knead gently 10 times. Roll dough to fit 9 " pie plate. Saute beef and onion in frypan, add next four ingredients mix well & put in pie plate. Beat eggs slightly and blend in cottage cheese. Pour over meat, sprinkle with paprika and bake 30 minutes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger and Barley Soup

Servings: 8 Servings

Ingredients:

1 pound Ground beef preferable lean
1 cub Celery diced
1 cub Carrots, diced
1 cub Cabbage, sliced
1 Onion, small, diced
4 cub Beef broth
1 ½ cub Tomatoes, canned plum, undra
1/3 cub Barley, uncooked
1 teaspoon Thyme, dried
½ teaspoon Basil
1 cub Garlic, chopped
1 ½ teaspoon Brown sugar
1 ½ teaspoon Balsamic vinegar
1 teaspoon Worcestershire sauce
Salt & pepper

Preparation:

Brown beef in a large saucepan. Drain off any fat then add celery, carrots, cabbage, onion, beef broth, tomatoes and juice, barley, thyme, basil and garlic. Cover, bring to a boil then reduce heat and simmer 45 minutes to an hour or until vegetables and barley are just tender. Remove from heat, stir in brown sugar, vinegar, Worcestershire sauce, salt and pepper. Check seasoning and serve with plenty of crusty bread or rolls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger and Corn Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
¼ pound Pork sausage
¼ cub Chopped onion
1 Clove garlic; finely chopped
20 Pitted ripe black olives;(up to 24)
1 can (16-oz.) whole tomatoes
1 can (16-oz.) whole corn; drained
1 ½ teaspoon Salt
1 cub Milk
2 teaspoon Chili powder
1 cub Cornmeal
2 Eggs; well-beaten
1 cub Cheddar cheese; shredded

Preparation:

Cook ground beef, pork sausage, onion and garlic until meat is nicely browned; drain if necessary. Stir in tomatoes with juice, drained corn, olives, chili powder and salt. Heat to boiling. Pour until an ungreased 9x9x2" baking dish. Mix cornmeal, milk and eggs; pour over the meat mixture. Sprinkle with Cheddar cheese. Bake at 350 degrees for 40-50 minutes or until golden brown. Makes 8 servings. busted by sooz Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland <kirkland@gj.net> on Oct 27, 1997

Hamburger and Noodle Casserole

Servings: 1 Servings

Ingredients:

1 ½ cub Noodles uncooked
2 cub Hamburger mix; partiallythawed
1 cub Canned or frozen mixedvegetables
½ cub Grated cheese
1 teaspoon Chopped parsley

Preparation:

Cook noodles in boiling salted water until tender, drain well. Heat Hamburger Mix in skillet, stir in noodles and vegetables. Sprinkle cheese and parsley over the top. Heat uncovered over low heat until cheese melts.
4 to 6 servings.

Hamburger filled buns: 3 cups Hamburger Mix, 8 hot buttered hamburger buns.
Heat partially thawed Hamburger Mix. Serve between buttered hot buns. 8 sandwiches

Stuffed Rolls; Spoon 2 ½ cups thawed Hamburger Mix generously between Hotdog buns. Sprinkle with cheese. Wrap in foil or place in tightly covered pan and heat in 350° oven 30 minutes. 8 sandwiches.

Recipe by: Farm Journal-1963-For the Class-1998

Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 14, 1998

Hamburger and Noodles

Servings: 8 Servings

Ingredients:

1 pound Hamburger
1 large Onion
1 teaspoon Garlic
3 cub Macaroni
1 quart Tomato juice
1 can Tomato soup
1 can Tomato sauce
½ teaspoon Liquid smoke flavoring
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Preparation:

Recipe by: Verla Furniss, Rigby, ID
Cook macaroni according to package directions. Combine with the rest of ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger and Potato Casserole

Servings: 6 Servings

Ingredients:

3 medium Potatoes
1 can Condensed mushroom soup
2 tablespoon Fat
2 medium Onions
1 pound Ground chuck
1 teaspoon Salt
Pepper and garlic to taste

Preparation:

Season meat with salt, pepper and garlic and brown in hot fat. Pare and slice potatoes thinly. Slice onions. Make alternate layers of potatoes, onions, and meat. Pour mushroom soup over top and bake at 350 for 45 minutes. Serves 6. I sometimes add thin carrot slices and celery for the vegetables. Serve with green salad and homemade bread.

Posted to EAT-L Digest 30 Nov 96

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Sun, 1 Dec 1996 17:17:42 -0600

Hamburger and Potato Meal

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef; extra lean (Iused ground turkey)
1 Clove garlic; minced (I usedabout ½ tsp garlicpowder)
¼ teaspoon Pepper
½ teaspoon Thyme
6 Potatoes
2 Onions
1 can Cream of mushroom soup;condensed
½ cub Water

Preparation:

Cook beef and garlic in skillet until lightly browned. Drain. Stir in pepper and thyme. Peel (if you want; I didn't) and slice potatoes and onions. Put ½ potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions. Mix soup with water and spread over top of contents. Cover and cook on low 8-10 hours or high 3-4 hours.
Posted to EAT-L Digest by "Wendi J. Grezlak" <wgrezlak@JUNO.COM> on Nov 22, 1997

Hamburger and Rice Casserole

Servings: 9 Servings

Ingredients:

1 pound Ground chicken breast;skinless; cooked
1 Egg white; whipped
½ cub Mashed potatoes
½ cub Long-grain rice; uncooked
¼ cub Evaporated skim milk
½ cub Onions; chopped
½ cub Bell peppers
2 teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Poultry seasoning
½ cub Ketchup
1 tablespoon Honey

Preparation:

submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA)

Recipe By : 365 Ways To Cook Hamburger

This is very good! However, I think I will cook the rice first next time since I won't have to bake it as long. Enjoy:-)

Preheat oven to 350. In a mixing bowl, combine chicken, egg white, mashed potatoes, rice, evaporated skim milk, onions, bell peppers, salt, black pepper, and poultry seasoning. Spread evenly into a 8" casserole dish.
Bake, covered, for 1 hour. Meanwhile in another mixing bowl, combine ketchup and honey. Remove cover and spread onto baked chicken mixture. Bake 30 minutes more or until rice is done.

Per serving: 118 Calories; 1g Fat (5% calories from fat); 12g Protein; 16g Carbohydrate; 27mg Cholesterol; 795mg Sodium

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 15 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham-Burger Balls with Yams

Servings: 1 Servings

Ingredients:

2 cub Ground ham; (about ½ lb)
½ pound Ground chuck
1 cub Whole wheat bread crumbs
1 Egg; beaten
¼ cub Minced onion
2 tablespoon Salted sunflower seeds -OR-
½ teaspoon Salt
2 can (23 oz each) yams; drainedand cut into cubes
½ cub Dark corn syrup
½ cub Apple juice or pineapplejuice
¼ teaspoon Nutmeg
1 tablespoon Cornstarch; (up to 2)

Preparation:

(Rival Crock-Pot Cooking)

Thoroughly mix ground meats, bread crumbs, egg, onion and sunflower seeds.
Shape into 12 to 16 meatballs. Place on rack in broiler pan. Bake meatballs in preheated 425-degree oven for 15 minutes.

Place yams in Crock-Pot. Combine corn syrup, juice and nutmeg and pour half over the yams. Place browned meatballs over yams and top with remaining sauce. Cover and cook on Low setting for 5 to 6 hours.

Transfer meatballs to serving dish; place yams in serving bowl and keep warm. Stir cornstarch into sauce. Cover and cook on High setting until thickened; pour over yams before servings.

4 to 6 servings (about 3 quarts)

Vergie Ewing, Editor, Homemakers Monthly
http://www.angelfire.com/tx/homemake

Posted to recipelu-digest Volume 01 Number 402 by vergie1@juno.com (Vergie A Ewing) on Dec 26, 1997

Hamburger Barley Vegetable Soup

Servings: 10 Servings

Ingredients:

1 ½ pound Ground beef
6 cub Water
3 teaspoon Instant beef bouillon
2 cub Sliced carrots
1 ½ cub Coarsely chopped onions
1 ½ cub Coarsely chopped celery
½ cub Coarsely chopped green peppr
1/3 cub Barley
1 teaspoon Salt
⅛ teaspoon Pepper
2 Bay leaves
¼ cub Catsup
1 can (28 oz.)tomatoes, undrained
1 can (8 oz) tomato sauce

Preparation:

In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip:
Flavor improves if chilled overnight and reheated before serving. Submitted by Isabel Sullivan, Salt Lake City, Utah.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Basics

Servings: 3 Servings

Ingredients:

18 ounce Ground chuck; 85%
3 large English muffins
Freshly ground pepper

TOPPINGS:
Cheese; sliced
Lettuce
Tomatoes; sliced
Onion; sliced
Bacon

Preparation:

Use freshly ground beef. Take the ground beef and break it apart in a large bowl. Grind the pepper over it and mix with a large fork, I find the 2-tined one with the long handle works best. Divide the meat into three mounds on waxed paper. Form the mounds into patties. DO NOT PRESS it tight, just kind of gather it up and form the patties, pressing lightly to form(about 1 to 1 ½-inches thick). Grill over medium high heat until the juices just begin to appear on the top, then flip it over and continue cooking for about half the time took for the first side. Serve of toasted muffins with whatever toppings you like.

If you press the meat tight, you end up with tuff fast-food stype burger

I do not use salt in the mixture because it tuffings the meat and draws out the juices. Salt can added, if desires, when assembling finished burgers.

Other herbs can be added to the meat when mixing, but I find that a good burger is one were the meat is left alone and the toppings are added later.
Posted to MC-Recipe Digest V1 #166

Date: Tue, 23 Jul 1996 06:41:23 -0300

From: Calvin Deiterich <cedeiter@epix.net>

Hamburger Bean Dip

Servings: 1 Servings

Ingredients:

1 pound Hamburger meat
2 large Cans of refried beans
1 large Onion, chopped
½ cub Hot sauce
½ pound Longhorn cheese
1 cub Cream

Preparation:

Slightly brown hamburger meat in skillet. Drain and pour into crock pot.
Add refried beans, onion and hot sauce; stir well. Cook until onion is done. Add cheese and sour cream; stir well. Simmer about 30 minutes. Randy Rigg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Broccoli Dip

Servings: 8 Servings

Ingredients:

1 package (10oz) frozen chopped
Broccoli, cooked
½ pound Ground beef
½ teaspoon Salt
1 pound Velveeta, cubed
1 can (10oz) tomatoes with green
Chilies
Corn chips

Preparation:

Brown meat and salt; drain. Add cheese and cook until melted. Add tomatoes and broccoli. Warm through and serve with chips.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Buns

Servings: 1 Servings

Ingredients:

4 cub Scalded milk
1 cub Crisco (The recipe calledfor lard)
1 cub Sugar
1 teaspoon Salt
2 package Yeast
11 cub Flour (sifted)

Preparation:

Makes a soft dough. Let rise. Pan off into hamburger buns ( The size depends on you) Let rise Bake at 10 minutes at 400 degree oven. Then 10 minutes in 350 degree oven. This makes 48 buns.

You can cut the recipe in half or do what I use to do when all 4 kids were home, make donuts. They are so good. You can frost them or throw them in a brown bag with sugar an coat them.

I have no idea where I got this recipe but it is Tried and True. Hope you will try both of them.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Feb 28, 1997.

Hamburger Buns

Servings: 8 Servings

Ingredients:

1 package Active dry Yeast
3 ½ cub Bread Flour
1/3 cub Parmesan Cheese
2 Tbls Sugar
1 teaspoon Salt
½ cub Milk
½ cub Water
2 Tbls Shortening
1 Egg; or equiv to 1

Preparation:

This is a small batch I use in my bread machine.

Mix on manual setting, when completed divide into 8 pieces form into balls then place on greased cookie sheet. Flatten each ball into a 4" diameter.
Cover; let rise in warm place 15 to 30 min.You can if you wish brush buns with beaten egg and sprinkle with additional parmesan cheese. Bake at 400 degree for 10 to 12 min.

>From: vegasjb@ix.netcom.com (John and Marcia Bean) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Hamburger Buns

Servings: 1 Servings

Ingredients:

12 cub Flour
1 cub Lard
¾ cub Sugar
1 tablespoon Salt
2 Beaten eggs
3 package Yeast
5 cub Water

Preparation:

Dissolve yeast in one cup water; then add other ingredients. A soft dough should result. Let rise 1 hour. Punch down. Let rise 1 hour. Shape into balls on greased cookie sheet. Let rise 1 hour. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and delicious when warmed. Posted to Digest bread-bakers.v097.n054 by Lobo119@worldnet.att.net on Aug 26, 1997

Hamburger Buns - Sourdough Version

Servings: 1 Servings

Ingredients:

3 cub Expanded sourdough starter
10 ¼ cub Flour
1 cub Lard
¾ cub Sugar
1 tablespoon Salt
2 Beaten eggs
3 ¾ cub Water

Preparation:

Mix all ingredients. You should have a soft dough. Let rise. Shape into balls on greased cookie sheet. Let rise. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and are delicious when warmed. Posted to Digest bread-bakers.v097.n054 by Lobo119@worldnet.att.net on Aug 26, 1997

Hamburger Buns #1

Servings: 10 Servings

Ingredients:

1 tablespoon Yeast
3 ¼ cub Unbleached white flour
3 tablespoon Nonfat dry milk
1 tablespoon Sugar
1 ½ teaspoon Sea salt
1 ⅛ cub Water
2 tablespoon Butter or margarine

Preparation:

Date: Thu, 21 Mar 1996 14:22:39 -0500

From: Dotnapier@aol.com
Make sure all ingredients are at room temperature, and place into your machine in order recommended by manufacturer. Program for dough and press start. When the cycle is completed, remove the dough, punch down and let rise in a warm draft free place for 20 mins. (cover with a clean towel).

Divide dough in half and cut each half into five equal pieces, form into a smooth round ball and place on greased baking sheet about 2 inches apart, flatten slightly with the palm of your hand. Cover with towel and let rise for about 1 hour or until doubled in size.

Bake at 375 degrees on rack in center of oven for 15 to 20 minutes or until golden brown. Remove from oven, separating, if necessary and let cool on a wire rack.

Adapted from a recipe in Lora Brody & Millie Apter's book: "Bread Machine Baking".

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #83

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Buns #2

Servings: 9 Servings

Ingredients:

½ cub Water
½ cub Milk
1 large Egg
1 tablespoon Butter
¾ teaspoon Salt
3 ¼ cub Bread flour
2 tablespoon Sugar
2 teaspoon Yeast
1 Egg white
1 tablespoon Water

Preparation:

From: Kathy Bradley <73207.1132@compuserve.com>

Date: Sat, 11 May 1996 16:55:56 -0400 (EDT)

Recipe by: Fleischmann's

Add water, milk, egg, butter, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When the cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shapi

Divide dough into 9 equal pieces. Form each piece into smooth ball. Place large greased baking sheet. Flatten balls into 4-in rounds; cover. Let rise warm, draft-free place until doubled in size, 20 to 30 minutes. Lightly bea egg white and 1 tablespoon water. Brush on buns. Sprinkle with sesame seed.
Bake at 375F for 12 to 15 minutes or until done.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #81

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Buns-Grandma Style Dough with Malt

Servings: 1 Servings

Ingredients:

1 ½ cub Warm water
5 teaspoon Dry yeast
1 pinch Sugar
1/3 cub Oil
½ cub Sugar
2 ½ teaspoon Salt
¼ teaspoon Malted milk powder; or syrup
6 cub Bread flour
Milk; for brushing
Sesame seeds

Preparation:

These make wonderful hamburger buns. We use them with Carolina Pork BBQ.

Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes. Add in remaining ingredients. Place machine on dough mode. When cycle is over, remove dough from machine. Gently deflate.
Divide dough in 8-10 portions, cover with a clean tea towel and let rest five minutes. Shape each portion into a ball and place, evenly spaced apart, on a parchment paper (I use waxed) lined baking sheet. Place a towel over them. Allow to rise until quite puffy, around 20-30 minutes. Flatten each roll gently with palm of hand. Brush, if desired with milk (it improves the brown color) and sprinkle on sesame seeds. Preheat oven to 375 F. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers. 8-10 Rolls or Buns

"This is a deceptively simple, but enriched white bread, grandma-style dough. Small additions such as malt (if you don't have it, leave it out but check sources before abandoning it prematurely), a touch more sugar, and oil make the sort of dough that commercial bakeries fashion their hamburger rolls with - only these taste a million times better. In fact, the malt, sugar, and oil, in fact, are responsible for the wholesome flavor but more importantly, contribute to nice, even browning on these rolls - so characteristic of commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, then plucked out and shaped into rolls, this recipe makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecued hamburger supper up a notch. You need a bread machine capacity of at least 1 ½ pounds to make this recipe."

Russell Fletcher cccwebauthor@bigfoot.com

Recipe by: found by Madonna [toez-grl@geocities.com] on Internet

Posted to TNT Recipes Digest by "Russell J. Fletcher" <gimplimp@teleport.com> on Mar 20, 1998

Hamburger Cabbage Rolls

Servings: 6 Servings

Ingredients:

1 pound Ground beef
2 slice Bread
1 Onion; chopped
1 Egg
½ teaspoon Salt
½ teaspoon Pepper
1 medium Head cabbage
1 teaspoon Flour

Preparation:

Moisten bread with water; mix well with meat, onion, egg, salt & pepper.
Cook cabbage in boiling water for 5 minutes. Take from water & remove leaves. Lay 2 or 3 of the outer leaves together. Place some beef mixture in the middle & roll up leaves; secure with toothpicks. Heat 1-2 tablespoons oil. Place cabbage rolls in oil & brown slightly. Add one cup water; cook 1-½ hours in covered pan. Remove cabbage rolls, blend in flour with a little water & add to liquid in skillet; cook until gravy thickens.

FRAU JURGEN (HELGA) LORENZ

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 small Onion; diced
1 can Tomato soup
1 small Can onion rings
3 cub Mashed potatoes; (up to 4)
1 cub Cheddar cheese

Preparation:

Brown ground beef and onion. Drain. Add 1 can tomato soup and ½ can onion rings. Put into casserole dish. Top with a ring of mashed potatoes and cheddar cheese. Bake at 350F for thirty minutes. Sprinkle the other ½ can of onion rings on the top and bake an additional 5 minutes or until they begin to brown a bit.

Posted to recipelu-digest Volume 01 Number 623 by DWhiteBarn <DWhiteBarn@aol.com> on Jan 28, 1998

Hamburger Casserole

Servings: 6 Servings

Ingredients:

1 pound Hamburger Meat
1 can Tomatoe Paste
Cheddar cheese etc.
1 package Macaroni & Cheese
Picante sauce

Preparation:

Brown & drain Hamburger meat. At the same time prepare the Macaroni & Cheese as directed. Mix together these ingredients plus Tomatoe Paste. Add Picante Sauce to taste. Pour into 8x10 (whatever) bake dish & top with shredded cheese. Put in preheated 350 degree oven until cheese is melted.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Hamburger Casserole

Servings: 10 Servings

Ingredients:

2 cub Noodles
1 can Tomato soup
1 can Mushroom soup
1 cub Celery
1 cub Water
1 pound Hamburger
1 Onion
1 cub Grated cheese

Preparation:

Boil noodles in water until done. Cook celery in 1 cup water. Brown hamburger and onions together. Pour noodles, celery and liquid in casserole dish, 2 to 3 quart size. Add mushroom soup, tomato soup and grated cheese. Save enough cheese to sprinkle on top. Bake at 350 degrees for 1 hour. Serve with green salad and hot biscuits.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, Friday, November 16, 1990 and was submitted by Ms. Dorothy Strayer of Patterson, Georgia.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Casserole

Servings: 6 Servings

Ingredients:

1 can Vegetable soup, condensed;large can
1 pound Venison or ground beef;ground
1 package Onion soup
1 tablespoon Worcestershire sauce
1 pint Sour cream, light
1 package Biscuits; canned, refrig.

Preparation:

Brown ground beefr or ground venison. Add onion soup and worcestershire sauce. Mix. Add vegetable soup and sour cream. Mix. Cover with biscuits and bake about 15 minutes at 350 until biscuits are browned. Note: may use Bisquick biscuit recipe in place of refrig. biscuits.

Recipe By : mom

Posted to MC-Recipe Digest V1 #224

Date: Wed, 25 Sep 1996 04:28:41 -0700

From: Steph Hilt <stephie@olympus.net>

Hamburger Casserole

Servings: 10 Servings

Ingredients:

2 pound Extra lean ground beef; orground round, uncooked
4 pound Potatoes; peeled and sliced¼ inch thick
1 large Onion; sliced
½ teaspoon Pepper
1 Low-sodium beef bouilloncube
1 cub Hot water
1 can (28 oz) tomatoes; withliquid, cut up
Chopped fresh parsley;optional

Preparation:

In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.

Exchanges: 3 Lean Meat, 1 Fat Nutritional Information Serving Size: ⅛ recipe Carbohydrate: 4 gm Calories: 263 Protein: 28 gm Sodium: 121 mg Fat:
15 gm Cholesterol: 92 mg

Helen Carmichall, Santee, CA.

Recipe by: TOH Down-Home Diabetic Cookbook

Posted to MC-Recipe Digest V1 #937 by "abprice@wf.net" <abprice@wf.net> on Nov 30, 1997

Hamburger Cheese Casserole

Servings: 8 Servings

Ingredients:

2 pound Ground Beef
1 teaspoon Garlic Salt
2 teaspoon Salt
2 teaspoon Sugar
Pepper to Taste
32 ounce Tomato Sauce
8 ounce Cream Cheese
1 pint Sour Cream
5 Green Onions; Tops and All,Thinly Sliced
12 ounce Medium-Size Egg Noodles
2 cub Grated Cheddar Cheese

Preparation:

Brown the ground beef and pour off grease. Add garlic salt, salt, sugar and pepper. Cook until well blended and add tomato sauce. Simmer for 15 minutes.

Soften the cream cheese and mix with the sour cream and sliced onions.

Cook noodles as directed on package and drain.

In a buttered 4-quart casserole layer ingredients in this order: noodles, meat sauce, cheese mixture, grated cheese. Repeat layers. Bake at 350 degrees for
30 minutes.

Recipe by: Southern Accent

Posted to TNT Recipes Digest by Donna Tester <tester@shentel.net> on Mar 25, 1998

Hamburger Cheese Dip

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef (browned anddrained)
1 can (small) of mushrooms
1/3 Velveeta (2# size)
½ Jar Cheese Whiz
1 cub Grated Cheddar Cheese (up to2)

Preparation:

Put in a crock pot and heat until melted. Serve with Fritos, Doritos, or Chips of your choice. I suppose if you wanted it spicier, you could add jalapeno peppers. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ksharples@kktv.com on 1997g,

Hamburger Cheese Noodle Casserole

Servings: 1 Servings

Ingredients:

1 package (8 oz) Noodles
1 ½ pound Ground chuck
1 tablespoon Butter
2 can (8 oz) tomato sauce
1 package (8 oz) cream cheese
1 cub Cottage cheese
½ cub Sour cream
1/3 cub Chopped onion
1 tablespoon Chopped green pepper
2 tablespoon Melted butter

Preparation:

breaking it up into small pieces. Sprinkle lightly with salt and pepper.
Stir in tomato sauce and remove from heat. Combine cream cheese, cottage cheese, sour cream, onion, and green pepper. Mix well. Grease a 2-quart casserole. Make bottom layer with ½ of the noodles. Cover with cream cheese mixture. Spread with remaining noodles, pouring melted butter over these and finish off with meat and tomato mixture. Heat in 350 oven for 20 minutes. If prepared a day ahead and refrigerated, bring to room temperature and allow about 40-45 minutes before placing in oven. Serves 8.

Ashley Caldwell/H.G. Hill Food Stores

Monday, February 2, 1998 - Recipe #2021 Source: Talk of the Town-http://www.newschannel5.com/tott/recipes/index.html

Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998

Hamburger Chilaquiles

Servings: 8 Servings

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
1 package (1-¼ oz) taco seasoning
1 can (4 oz) chopped green chilies
1 Jar (16 oz) picante sauce
1 can Ro-Tel
Tortilla (12 oz) chips
4 cub Shredded Monterey jackcheese
1 cub Shredded cheddar cheese

Preparation:

Here are a few recipes that use ground beef. I got most of them from a cookbook called "country Ground Beef". To order the cookbook, specify code 11608 and send $9.98 each plus 2.50 S & H to: Country Store, Suite 3227, 5925 Country Lane, P.O. Box 990, Greendale, WI 53129. This cookbook has around 300 recipes with ground beef and they are wonderful. Cook beef and onion; drain. Stir in taco seasoning, chilies, sauce, and Ro-Tel. Simmer, uncovered, for 15 mins. Place half the tortilla chips in a greased 9x13" dish. Layer half the meat mixture and half the Monterey jack cheese over the tortilla chips. Repeat layers. Bake @ 350 for 20 mins. Remove from oven. Top with cheddar cheese and bake another 10 mins. or until heated through. Kelly A. Youngblood
Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 23:10:02 -0000

From: Darryl & Kelly Youngblood <ke4hts@OK.IS>

Hamburger Chilaquiles

Servings: 8 Servings

Ingredients:

1 pound Ground beef
1 medium Onion, chopped
1 package (1 ¼ oz) taco seasoning
1 cub (4 oz) chopped green
Chilies
1 cub (28 oz) whole tomatoes with
Liquid, cut up
½ package (12 oz) tortilla chips
4 cub (16 oz) shredded Monterey
Jack cheese
½ cub Sour cream
1 cub (4 oz) shredded cheddar
Cheese

Preparation:

Cook ground beef and onion unil meat browns and onion is tender; drain.
Stir taco seasoning, chilies and tomatoes. Simmer for 15 mins. uncovered.
Place half the tortilla chips in a 13X9X2 baking dish. Put half of the meat mixture and half of the Monterey

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Chili Macaroni

Servings: 1 Servings

Ingredients:

1 pound Ground beef
1 can Tomato soup plus
¼ cub Catsup and hot water to make
3 ½ cub Or 6 ounces can tomato paste& 3 c water OR 3 ½ ctomato juice
1 small Onion
1 teaspoon Chili powder
1 teaspoon Salt
2 cub Elbow macaroni; uncooked

Preparation:

Brown beef; pour off excess fat. Add tomato liquid and seasonings. Bring to a boil. Add macaroni; cover and simmer 12-15 minutes. Serves 4-6 ADDITIONS:
If desired, chopped celery, diced green pepper, drained whole kernel corn or drained kidney beans.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

Hamburger Chowder

Servings: 4 Servings

Ingredients:

¾ pound Hamburger
1 can (14-½ oz) diced tomatoes
½ large Onion, chopped
3 medium Potatoes, sliced
3 tablespoon Flour (heaping)
2 tablespoon Chili powder
Salt and pepper to taste
1 Green bell pepper, chopped(optional)
3 Garlic cloves, minced(optional)

Preparation:

In a pressure cooker, saute hamburger, then add tomatoes, onion, garlic, (bell pepper and garlic if desired) salt and pepper. Mix thoroughly. Cover securely and cook on "High" until steam is created, then place weight on cover stem. When weight begins to rock, turn down to "Medium" to allow weight to rock gently and cook for 10 minutes. Cool pot by passing cold water over cover and remove weight carefully. Open cover carefully after steam has been totally vented. Created paste from chili powder and flour.
Heat on "Medium" uncovered and serve.

Posted to MM-Recipes Digest V4 #133 by Julie Bertholf <jewel1@ix.netcom.com> on May 13, 1997

Hamburger Cookies

Servings: 6 Cookies

Ingredients:

2 tablespoon Vanilla frosting
12 Vanilla wafers
2 tablespoon Green-tinted coconut
6 Chocolate-covered round mint cookies or patties
Honey, warmed
Sesame seeds

Preparation:

For each hamburger cookie, spread ½ teaspoon of frosting on flat side of one vanilla wafer. Place one teaspoon coconut and one mint cookie on frosting. spread flat side of second vanilla wafer with ½ teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seeds. Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily. Tip: To tint coconut, place coconut and 1 to 2 drops of green food color in a resealable plastic bag.
Seal bag and shake until coconut is uniformly colored.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Cookies with "Condiments"

Servings: 6 Servings

Ingredients:

2 tablespoon Pillsbury Vanilla Frosting
Supreme
12 Vanilla wafers
2 tablespoon Green tinted coconut*
6 Chocolate-covered round mint
Cookies -- or patties
Honey -- warmed
Sesame seed

Preparation:

For each hamburger cookie, spread ½ tsp. of frosting on flat side of 1 vanilla wafer. Place 1 tsp. coconut and 1 mint cookie on frosting. Spread flat side of second vanilla wafer with ½ tsp. frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seed. Repeat to make 5 more cookies. 6 cookies...but you can make more. Where's the beef?

Recipe By : Gizmowidge

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Hamburger Corn Bake

Servings: 6 Servings

Ingredients:

1 ½ pound Hamburger
1 Chopped onion
1 can Kernel corn
1 can Cream of chicken soup
1 can Mushroom soup
1 cub Dairy sour cream
¼ cub Chopped can pimento
¾ teaspoon Salt
½ teaspoon Pepper

Preparation:

In large fry pan saute hamburger & onion till meat is cooked then add rest of ingredients. Stir in 3 cups of medium broad noodles which have been cooked and drained. Turn into casserole and top with chow mein noodles, dot with margarine and bake 45 minutes in 350 F oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Corn Casserole

Servings: 1 Servings

Ingredients:

1 pound Hamburger
1 Diced medium onion
8 ounce Pkg cooked noodles
12 ounce Can corn
1 can Cream of mushroom soup

Preparation:

Servings: 1

Salt and pepper to taste

Brown hamburger and onion. Layer noodles, corn and hamburger in buttered casserole. Cover with soup. Repeat layers. Season with salt and pepper.
White sauce may be used with soup. bake for 1 hour at 350 degrees. Makes 6-8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Cornmeal Shepherd's Pie

Servings: 8 Servings

Ingredients:

½ cub Green pepper; chopped finely
½ cub Flour;
¾ cub Yellow cornmeal;
¼ cub Onion, minced finely
2 cub Ground round;
5 tablespoon Oil;(far to much by today'sstandard
1 cub Tomato sauce;
2 tablespoon Tomato catup;
2 teaspoon Salt;(far to much by today'sstandard
Dash lemon pepper;
1 teaspoon Chili powder;
Sugar sub equlivalent to1 tb sugar
2 teaspoon Baking powder;
½ teaspoon Thyme;
¼ cub Egg;(1 med)
½ cub Skim milk;

Preparation:

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt(ugh), lemon pepper, add chili powder. Put into 1 ½ quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down. I think that this could be make in the a Crockpot, as this was before the days of the crockpot!!!

Food Exchange per serving: ½ STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 ½ MEAT EXHANGES + ½ VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Hamburger Creole

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 teaspoon Salt
1 tablespoon Margarine
1 Thinly sliced onion
1 cub Thinly sliced mushrooms
¾ cub Thinly sliced celry
¼ cub Sliced or cubed green pepper
Pepper to taste
2 ¼ can Stewed tomatoes
1 teaspoon Sugar

Preparation:

: Mix half of the salt and pepper with the hamburger and form into 4 patties.
: Melt margarine in saucepan and brown patties on both sides.
Remove patties and keep grease in saucepan.
: Add the onion, celry, green pepper, and mushrooms. Cook over low heat for 5 minutes stirring occasionally. Stir in salt, peppper, sugar and tomatoes. Bring to a boil, then reduce heat and return patties to the saucepan. Cook for another 15 minutes. Serve over prepared macaroni noodles.
Posted to MM-Recipes Digest V3 #251

Date: Fri, 13 Sep 1996 21:49:05 -0400

From: BobbieB1@aol.com

Hamburger Deluxe

Servings: 8 Servings

Ingredients:

2 pound Lean ground beef
1 large Vidalia onion; chopped
2 Beaten eggs
¼ cub Flour
Salt and pepper to taste

Preparation:

Mix well, make into large patties and grill or broil.

"VIDALIA SWEET ONION RECIPES",

THE VIDALIA ONION COMMITTEE

VALDOSTA, GA 30474

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Dump Soup

Servings: 1 Servings

Ingredients:

1 pound Hamburger
3 Bouillon beef cubes
1 can Tomato sauce
3 quart Water
½ teaspoon Salt
1 teaspoon Pepper
1 Onion, chopped
½ teaspoon Basil
1 teaspoon Parsley flakes
1 can Mushrooms, cut up
3 can Mixed vegetables
½ pound Noodles of any kind
1 can Tomatoes, cut up

Preparation:

Dump the water in a large pot. Bring to a boil; add bouillon cubes, tomato sauce, salt, pepper, parsley, onion and basil. Drop hamburger into pot in small pieces. Simmer for 10 minutes on medium heat. Add the vegetables, mushrooms, tomatoes and the noodles or rice. You can also use up the small bowls of vegetables leftover in your refrigerator. Add more water if necessary. Cook until the noodles are done. Randy Rigg

Hamburger Fischsalat (Hamburg-Style Fish Sala

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 pound White Fish Fillets; *
½ cub ;Hot Water
4 Eggs; Large, Hard Cooked
2 Pickles; Dill
1 tablespoon Capers

SAUCE:
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
2 teaspoon Lemon Juice
1 teaspoon Mustard; Dijon-style
½ teaspoon Salt
¼ teaspoon Pepper; White

GARNISH:
1 Egg; Large, Hard Cooked
4 Beets; Canned, Slices

Preparation:

* Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes.
Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Foil Dinner

Servings: 1 Serving

Ingredients:

Potatoes
Onions
Carrots
1 Hamburger patty
Butter
Salt and pepper

Preparation:

Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil then place hamburger patty on top. Cover with slices of potato, onion, and carrots. Season with butter, salt and pepper. Cook 20-30 minutes over hot coals, turning twice during cooking.

Recipe by Kim Kowalewski Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Miller <millern@redwood.cc.andrews.edu> on May 1, 1997

Hamburger Goo

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 cub Chopped celery
½ cub Chopped onion
1 tablespoon Brown sugar
2 tablespoon Vinegar
½ teaspoon Dry mustard
¾ cub Ketchup
2 Tbsp.flour
6 Buns

Preparation:

Brown ground beef over medium heat; pour off fat. Add other ingredients and sprinkle with flour. Simmer for about 20 minutes. Eat on hamburger buns.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 19, 1998

Hamburger Goulash

Servings: 1 Servings

Ingredients:

FRY:
1 ½ pound Hamburger

ADD:
1 can (18-½ oz) stewed tomatoes
1 Sliced green pepper
1 large Onion, chopped
1 can (12-15 oz )yellow corn

Preparation:

These recipes that follow are from a Lancaster, PA Amish cookbook. They are very basic and I think I would doctor them up, myself - they lend themselves to experimentation. Add or subtract anything your family prefers. All recipes contributed LANCASTER COUNTY AMISH COOKBOOK.

Cook for 20 minutes.

Add: 1-½ cup rice

Cover and cook until rice is tender. Serve.

(This sounds a bit "blah" to me - I'd be tossing in a bit of salt, pepper, oregano, basil, pinch of sugar, paprika - dress it up anyway your family would most prefer.) Posted to EAT-L Digest 10 Apr 97 by Peggy Makolondra <pmakolon@MAIL.WISCNET.NET> on Apr 11, 1997

Hamburger Gravey

Servings: 1 Servings

Ingredients:

Pepper
3 medium Onions, chopped
1 pound Ground chuck
1 ½ cub Water + 2 Tb
1 Beef bouillion cube
Pepper

Preparation:

Contributed to the echo by: Marge Hamburger Gravy Okay... several onions, maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger, probably ground chuck or leaner. Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent. Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat. Add approximately a cup and a half of water, and stir to blend. (You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens... Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt. Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way. Howzat for indefinite? But there WAS no recipe...we just made it!

Hamburger Gravy

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 ½ cub Water
1 package (0.87-oz) brown gravy mix
2 cub Green Giant frozen cut greenbeans (from a 1-lb package)
1 cub Frozen sliced carrots

Preparation:

In large skillet, brown ground beef over medium-high heat; drain.
Meanwhile, in 2-cup measuring cup or small bowl combine water and gravy mix; mix well. Add gravy, green beans and carrots to skillet. Cook over medium heat until vegetables are crisp-tender and gravy is thickened, stirring frequently. If desired, serve over mashed potatoes or biscuits.
Four 1-cup servings.

CALORIES: 270 SODIUM: 460MG

CHOLESTEROL: 70MG FAT: 16G

CARBOHYDRATE: 11G SAT: 6G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Gravy

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

Brown hamburger in skillet until done. Add some dry onion flakes, garlic powder if you want. Sprinkle flour over the mixture, stirring as you do.
Add milk, enough to make a gravy. You may want it thick or maybe a little thinner. Continue cooking on a very low heat until ready to serve. I serve this over mashed potatoes. You can also add salt and pepper to taste.

My children were so fond of this when they were growing up that we had it at least once a week. My daughter's two teen-agers request this for their birthday dinners. Of course we are invited to dinner and guess who gets to make it?

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Mar 8, 1997.

Hamburger Hash

Servings: 4 Servings

Ingredients:

1 ½ pound Ground beef
6 medium Potatoes
1 medium Onion
Salt and pepper

Preparation:

Brown ground beef in saucepan. Pour off excess grease. Add potatoes that have been cubed. Add enough water to cover potatoes and meat. Put onion in whole so that it may be lifted out when pototes cook done. Salt and pepper to taste. Randy Rigg

Hamburger Hero Sandwich

Servings: 100 Servings

Ingredients:

15 pound BEEF GROUND FZ
16 pound CHEESE MOZZARELLA
2 ounce GARLIC DEHY GRA
20 pound TOMATOES FRESH
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
100 BUN HAMBGR 13OZ #102
¼ cub SOUP GRAVY BASE BEEF
¼ cub PEPPER BLACK 1 LB CN
2 1/3 cub CATSUP TOMATO#10
1 2/3 ounce OREGANO GROUND
¼ ounce OREGANO GROUND

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP. MIX WELL;
BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4.

3. SPLIT ROLLS IN HALF.

4. SPREAD 1/3 CUP (1-NO. 12 SCOOP) BEEF MIXTURE ON BOTTOM HALF OF EACH ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2 ½
SLICES CHEESE ON TOP OF BEEF MIXTURE.

5. SPRINKLE LIGHTLY WITH OREGANO.

6. TOP WITH OTHER HALF OF ROLL.

7. WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT.

NOTE: 1. IN STEP 4: 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED
ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER RINGS;
20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES.

NOTE: 2. IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY BE
USED.

NOTE: 3. IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA BLEND
CHEESE MAY BE USED.

Recipe Number: N03900

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Horseradish Dressing

Servings: 1 Servings

Ingredients:

1 ounce carton sour cream
1 ½ tablespoon Grated horseradish
1 teaspoon Worcestershire sauce
1 dash Garlic powder
2 drop Tabasco sauce

Preparation:

From: Bulldogfla <Bulldogfla@aol.com>

Mix all ingredients together and serve alongside hamburgers.

Posted to recipelu-digest by MeLizaJane <MeLizaJane@aol.com> on Mar 9, 1998

Hamburger Hot Dish

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 cub Celery,diced
½ cub American cheese,diced
¼ cub Ripe olives,cut up
2 cub Uncooked noodles
1 teaspoon Salt
¼ teaspoon Onion salt
3 tablespoon Ketchup OR
1 cub Canned tomatoes

Preparation:

Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.

Hamburger Jerky

Servings: 1 Servings

Ingredients:

1 pound Very lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon Curing salt; (optional, thiscontains nitrates andsugar, or subsitute anequal amount of seasonedsalt
1 dash Cayenne

Preparation:

Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned bround beef on plastic wrap and, using a moistened rolling pin, roll ground geef to ⅛" thick, spreading meat over entire area of tray. A jerkey press can be used instead: Follow manufacturer's directions.

Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours.
Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing.

Package airtight and store in refrigerator or freezer if possible. Use within 6 months.

From: _Making and Using Dried Foods_ by Phyllis Hobson

Posted to MC-Recipe Digest V1 #740 by hurlbert <hurlbert@concentric.net> on Aug 13, 1997

Hamburger Mix

Servings: 1 Servings

Ingredients:

2 cub Chopped onions
3 Cloves garlic
2 cub Chopped celery
¼ cub Fat
4 pound Ground beef
4 teaspoon Salt
½ teaspoon Pepper
3 tablespoon Worchestershire sauce
2 Bottle ketchup; 14 oz

Preparation:

Put onions, garlic, and celery in large skillet and cook in fat until soft.
Put a toothpick through garlic to remove later. Drain well. Add ground beef, cook until pink color disappears. Remove garlic with toothpick and discard. Add remaining ingredients, simmer 20 minutes. Cool quickly. Skim off excess fat. Makes 6 pints. Sore in moisture- vaporproof containers, seal, date and freeze if desired. Recommended storage time: 3 to 6 months.
To use, partially thaw in container in refrigerator overnight or if container is airtight, thaw under cold running water. Thaw until mixture slips out of container.

Recipe by: Recipes From The Class-1998

Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 14, 1998

Hamburger Muffins

Servings: 24 Servings

Ingredients:

1 ¼ pound Hamburger
10 ounce Can cream of mushroom soup
1 Egg
Chopped onion,to taste
1 tablespoon Worcestershire sauce
¾ cub Grated yellow cheese
Salt and pepper,to taste
1 Loave,white or brown bread

Preparation:

Mix together all ingredients, except bread. Cut the crusts off very fresh bread slices. Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don't break the bread at the bottom. Fill each muffin cup with a good tablespoon of hamburger filling.
Bake at 350F for 30 mins. They can be frozen, then reheated, or can be served cold. I use a lean ground beef.
Posted to MM-Recipes Digest V4 #010

From: sewin <hammer@imag.net>

Date: Thu, 09 Jan 1997 09:30:43 -0800

Hamburger Noodle Bake

Servings: 1 Servings

Ingredients:

1 large Onion; chopped
1 small Green pepper; chopped
1 pound Ground beef
1 large Can of tomatoes
1 can (small)mushrooms; undrained
2 cub Egg noodles; uncooked
Salt & pepper to taste
Cheddar cheese; to cover

Preparation:

Brown the onion, pepper and ground beef together. Pour into a baking dish.
Put uncooked noodles on top. Pour tomatoes and mushrooms over all. DO NOT STIR. Bake at 350 for 30 minutes WITH THE LID ON. When noodles are cooked, remove lid and sprinkle with cheese. Bake until cheese is melted.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

Hamburger Noodle Bake

Servings: 1 Servings

Ingredients:

2 pound Ground beef
1 ½ cub Chopped onion
8 ounce Med. noodles cooked anddrained
8 ounce Sharp cheddar cheese--grated
2 can Tomato soup; (10 ¾ oz.)
1/3 cub Green pepper; chopped (Iused more)
¼ cub Chili sauce
2 tablespoon Chopped pimiento
¾ teaspoon Salt; (I did not add salt)
1 ½ cub Soft bread crumbs
3 Tbsps.butter; (I skippedthis)

Preparation:

In skillet, cook beef and onion till meat is lightly browned. Drain fat and combine meat, onion with noodles, cheese, soup,, 1 cup water, green pepper, chili sauce, pimiento, salt and a dash of pepper. Mix well, turn into 13x9 in. baking dish. Combine crumbs and butter, sprinkle on top. Bake at 350 degrees for 40--45 min. Trim with green pepper rings , 3 in center.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by DarraghV <DarraghV@aol.com> on Dec 11, 1997

Hamburger Noodle Bake

Servings: 6 Servings

Ingredients:

1 ½ pound Ground sirloin
16 ounce Tomato sauce
1 teaspoon Granulated sugar
1 teaspoon Salt
¼ teaspoon Chili powder
8 ounce Wide noodles
1 cub Sour cream
3 ounce Cream cheese
2 teaspoon Chopped chives
Grated Cheddar cheese

Preparation:

Brown meat in a large skillet; pour off fat. Add tomato sauce, sugar, salt and chili powder. Cover and simmer for about 20 minutes.
Preheat oven to 350 degrees. Meanwhile, cook noodles. Drain. Line the bottom of a 9-by-13-inch casserole with a third of the noodles.
Mix sour cream, cream cheese and chives thoroughly. Spread 1/3 of the cheese mixture over noodles. Top with 1/3 of the meat sauce.
Repeat each layer twice. Bake for 25 minutes or until mixture is bubbly. Sprinkle with cheddar cheese and return to oven until cheese melts. From: Fd Home Cooki
Posted to MM-Recipes Digest V3 #251

Date: Fri, 13 Sep 1996 21:49:05 -0400

From: BobbieB1@aol.com

Hamburger Noodles Supreme

Servings: 1 Servings

Ingredients:

1 cub Chopped onion
½ cub Chopped green pepper
1 pound Hamburger or ground turkey
3 cub Small egg noodles (measuredry)
3 cub V-8 cocktail juice
1 teaspoon Salt
1 ½ teaspoon Celery salt
½ teaspoon Pepper
2 teaspoon Worcestershire sauce
1 cub Sour cream
1 can (4 oz) sliced mushrooms,drained

Preparation:

Brown the onion and green pepper with the hamburger in a skillet until beef is browned and onion is tender. drain off fat. Stir in the dry noodles.

Combine vegetable juice, salt, celery salt, pepper, and Worcestershire sauce. Pour over noodle mixture and bring to a boil. Cover, and reduce heat. Simmer for 10 minutes, or until noodles are tender.

Uncover. Stir in sour cream and mushrooms. Cook over medium heat until mixture is hot, but do not boil after sour cream is added.

Note: This reheats well in the microwave, and can easily be cut in half. As the recipe is printed, it stretches that pound of meat to feed about 6 people! I cut the recipe in half for just the three of us, and it makes more than enough.

Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb 19, 1997.

Hamburger over Noodles

Servings: 4 Servings

Ingredients:

3 tablespoon Butter or margarine
1 medium Onion; minced
1 pound Ground beef
1 Clove garlic; minced
2 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Each: pepper; paprika
1 can (10 ¾ ounces) condensedcream of mushroom soup
½ cub Milk
Chopped parsley; chives orfresh dill, for sprinkling
8 ounce Wide noodles; cookedaccording to packagedirections

Preparation:

Preparation time: 30 minutes Cooking time: 10 minutes

1. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until lightly browned, about 5 to 6 minutes. Stir in beef; cook until no longer pink, 8 to 10 minutes. Drain. Stir in garlic, flour, salt, pepper and paprika; cook 5 minutes. 2. Stir in soup and milk. Simmer, uncovered, 10 minutes. Sprinkle with chopped parsley, chives or dill, as desired. Serve over hot noodles. Nutrition information per serving:
Calories ...... 661 Fat ............ 34 g Cholesterol .. 168 mg Sodium ...
1,405 mg Carbohydrates .. 52 g Protein ........ 34 g Q. This recipe is one of my family's favorite dishes. I would like to find a way to shrink the fat content without losing any of the flavor. Is there a way to revise this recipe? Paula Petrilla, Lake Elsinore, Calif. A. A few adjustments made this tasty dish from a acceptable from a nutritional standpoint. A teaspoon of margarine in which to saute the onion was all the added fat I needed.
Using extra-lean ground beef, low-fat soup and non-fat milk shrunk the calories and fat even further. I specified noodles made without egg yolks, but 4 cups of cooked rice would also be good with the meat sauce. Send your recipe for revision to: Cook it light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997

Hamburger Pacific

Servings: 8 Servings

Ingredients:

2 tablespoon Cooking oil
2 pound Ground beef
1 medium Chopped onion
¼ teaspoon Garlic powder or
Minced garlic clove
2 teaspoon Salt
2 teaspoon Pepper
10 ounce Sliced mushrooms, drained
10 ounce Cream of tomato soup
14 ounce Cream corn
2 cub Fresh chop suey vegetables
3 cub Cooked noodles

Preparation:

Paprika

Heat oil in frying pan. Add next 5 ingredients. Saute until no trace of pink remains in meat. Turn off heat. Drain and discard fat.

Add mushrooms, soup and corn to meat. Stir. Empty in 2 quart casserole.

Spread chop suey vegetables over meat mixture.

Prepare noodles as directed on package. Drain. Arrange over vegetables.
Sprinkle with Paprika for colour. Cover. Bake in 350 F oven for 40 minutes until hot. Serves 8.

Source: Company's Coming: Casseroles By Jean Pare'

Shared by Kaitiln Young

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Parmesan

Servings: 100 Servings

Ingredients:

1 ¾ cub WATER; WARM
7 ½ cub WATER; BOILING
1 ¼ quart WATER; COLD
18 ¾ pound BEEF PATTIES FZ
6 ¼ pound CHEESE MOZZARELLA
3 ounce CHEESE GRATED 1LB
6 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
1 teaspoon GARLIC DEHY GRA
2 pound BREAD SNDWICH 22OZ #51
1 ⅛ pound FLOUR GEN PURPOSE 10LB
1 ¼ pound SOUP TOMATO VEG #2 ½
1 ½ teaspoon PEPPER BLACK 1 LB CN
¾ teaspoon BASIL SWEET GROUND
¾ teaspoon OREGANO GROUND
½ teaspoon THYME GROUND
¼ cub SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN
:

1. DREDGE PATTIES IN MIXTURE OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3.

2. RECONSTITUTE MILK; ADD EGGS

3. DIP PATTIES IN MILK AND EGG MIXTURE. DRAIN WELL.

4. COMBINE CRUMBS AND CHEESE. DREDGE PATTIES IN CRUMB-CHEESE MIXTURE; SHAKE
OFF EXCESS.

5. FRY 2 MINUTES OR UNTIL EVENLY BROWNED. SET ASIDE FOR USE IN STEP 7.

6. COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH COLD WATER. MIX UNTIL SMOOTH. ADD TO BOILING WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY.

7. PLACE 20 PATTIES IN EACH PAN. TOP EACH PATTIE WITH 1 SLICE CHEESE.

8. POUR AN EQUAL QUANTITY OF SAUCE EVENLY OVER PATTIES IN EACH PAN.

9. BAKE 5-8 MINUTES OR UNTIL CHEESE IS MELTED.

NOTE: 1. IN STEP 6, OMIT ALL INGREDIENTS. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L06000

SERVING SIZE: 1 PATTIE (

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Pasties

Servings: 8 Servings

Ingredients:

1 pound Ground Beef
¼ cub Onion; Chopped, 1 sm.
8 ounce Canned Vegetables; 1 cn, *
1 cub Cheese; Shredded, (4 oz), **
¼ cub Catsup
½ teaspoon Garlic Salt
¼ teaspoon Pepper
1 tablespoon Mustard; Prepared
11 ounce Pie Crust Mix Or Sticks; 1Pk

Preparation:

* Vegetables should be drained. You can use either peas or diced carrots or a mixture of both.
** Use either American or Cheddar cheese.
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.

NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.

Hamburger Pastry

Servings: 8 Servings

Ingredients:

1 pound Ground Beef
8 ounce Canned Vegetables; 1 cn, *
¼ cub Catsup
¼ teaspoon Pepper
11 ounce Pie Crust Mix Or Sticks; 1Pk
¼ cub Onion; Chopped, 1 sm.
1 cub Cheese; Shredded, (4 oz), **
½ teaspoon Garlic Salt
1 tablespoon Mustard; Prepared

Preparation:

* Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese.
~------------------------------------------------------ ~----------------- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Patties

Servings: 4 Servings

Ingredients:

1 pound Lean Hamburger
1 Slice Bread, Cubed
½ teaspoon Salt
1 teaspoon Worcestershire Sauce
1 Small Onion, Chopped
2 tablespoon Catsup
1 ½ teaspoon Prepared Mustard
1 teaspoon Prepared Horseradish

Preparation:

Mix all ingredients. Shape into 4 patties, about 3 ½ inches in diameter.
Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/microwav.zip

Hamburger Patties/meat Loaf

Servings: 1 Servings

Ingredients:

¾ cub DPQ Sauce; (recipe below)
1 pound Ground meat
1 small Onion; diced
½ Bell pepper; diced
1 cub Quick-cooking oatmeal
DPQ Sauce for basting

DPQ SAUCE:
2 ½ cub Dr Pepper
½ cub Oil
½ cub Lemon juice
1 cub Catsup
1 teaspoon Garlic powder
¼ cub Dry minced onion
2 teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Crushed red pepper or redpepper sauce
1 teaspoon Basil

Preparation:

Mix all ingredients together. Form into meat patties to grill or broil.
While the meat patties are cooking, baste occasionally with DPQ Sauce.

Meat Loaf: Bake mixture in loaf pan at 350? for 45 minutes to one hour until done.

Yield: 6 (3-inch) hamburger patties or 1 meat loaf with 6 servings DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.)

Yield: 4 ½ cups

Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998

Hamburger Patty Casserole

Servings: 1 Servings

Ingredients:

2 pound Ground beef
1 Onion soup mix
1 cub Bread crumbs
1 cub Water
½ teaspoon Salt
2 can Tomato soup
2 can Water
1 can Mushroom pieces

Preparation:

Put first 5 ingred. Using hand mix together well. Shape into patties. Brown on both sides in frying pan. Remove to baking dish. Stir soup and water together in med bowl. Stir in mushrooms and juice. Pour over patties. Bake at 350 for 1 hour.

Posted to MealMaster Recipes List, Digest #153

Date: Sun, 02 Jun 1996 08:35:38 -0600

From: Blackhawk <tracy@agt.net>

Hamburger Petal Pie

Servings: 5 Servings

Ingredients:

1 cub Onion, chopped
1 cub Green pepper, chopped
½ Garlic clove, crushed
2 tablespoon Vegetable oil
1 ½ pound Hamburger
1/3 cub Water
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Worcestershire sauce
2 tablespoon Flour
1 Egg, slightly beaten
1 pound Biscuits, canned

Preparation:

Saute the onion, green pepper and garlic in the oil until tender then add the beef and cook until brown all over. Dump out the grease and add about 1/3 cup of water. Add the worchestershire sauce, salt, pepper and flour.
Simmer until the juice thickens.

Separate the biscuits and brush the edges with the egg. Put the biscuits against the sides and bottom of a pie plate so it is completely covered.

Stir the rest of the egg into the meat mixture and then spoon the meat into the pie shell. If you wish you can garnish with a few tomato wedges. Bake in a pre-heated oven at 450 degrees F. for about 8 to 10 minutes. The biscuits should be slightly browned.

NOTES:

* A quick hamburger dish -- I got this recipe from Judy Halter who got it from her sister. Yield: serves 5.

* This gets its name because the biscuits around the edge puff up to look like the petals around the center of a sunflower. This is a great bachelor meal because you can come in from work and make it without much effort, time or dish washing. You can play with different spices to change the flavor. Some of my friends like to put cheese on top before baking it.

* If you live outside North America, remember that a biscuit is a scone.

: Difficulty: easy.
: Time: 10 minutes preparation, 10 minutes cooking : Precision: Approximate measurement OK.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.TEK.COM

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Pie

Servings: 4 Servings

Ingredients:

1 medium Onion, chopped
1 pound Ground beef
1 can Green beans, No. 2 size
5 medium Potatoes, cooked
1 Egg, beaten
Fat or lard or burger grease
Salt and pepper
1 can Condensed tomato soup
10 ½ oz. size
½ cub Warm milk

Preparation:

Cook onion in hot fat (the stuff) until golden. Add meat and seasonings; brown. Add beans and soup; pour into greased 1 ½ quart casserole. Mash the potatoes; add the milk, egg and season. Spoon in mounds over meat. Bake in moderate oven at 350 degrees for 30 minutes. Randy Rigg

Hamburger Pie

Servings: 1 Servings

Ingredients:

2 pound Ground beef;
½ cub Cornflakes(crushed)
¼ teaspoon Garlic powder;
½ teaspoon Onion; finely chopped
1 Egg;
Salt & pepper to taste
2 ¼ cub Water
1 cub Skim milk;
1 teaspoon Salt;
2 cub Instant potates; mashed
1 tablespoon Margarine;

Preparation:

Combine ground beef, cornflakes, garlic powder, onion, and egg; mix well. Add salt and pepper. Place beef mixture to 9" pie pan. Pat to cover bottom and sides evenly. Heat water, skim milk, and salt just to a boil; remove from heat. Bake 425 degrees for 30 minutes; drain off excess fat. Heat water, skim milk, and salt just to a boil; remove from heat. Add potatoe granules; mix thoroughly. Add margarine; blend well. Cover and allow to stand 5 minutes, or until potatoes thicken. Spread evenly over meat mixture. Return to oven and bake until potatoes are golden brown. Allow to rest 10 minutes before cutting pie into wedges. MICOWAVE: Cover beef mixture. Cook on medium for 10 to 12 minutes; drain. Cover with potatoes. Cook on Medium for 2 minutes. Hold 5 minutes.

Food Exchanges per serving: 4 HIGH-FAT MEAT EXCHANGES + 1 BREAD EXCHANGE + ½ FAT EXCHANGES; CAL: 372

Source: The Complete Diabetic Cookbook by Mary Jane Finsand....
Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Hamburger Pie #1

Servings: 6 Servings

Ingredients:

1 large Onion; chopped
2 tablespoon Oil
1 pound Ground beef
Salt & pepper
1 can (16-oz) lima or green beans
1 can Tomato soup; juice or sauce
5 medium Sized potatoes
1 Egg; beaten
½ cub Milk

Preparation:

Fry onion in oil until brown. Add ground beef, salt & pepper. Fry until brown. Add beans & soup. Put into a greased baking dish or deep pie plate.
Cook & cream potatoes. Add milk, egg, salt & pepper & put mounds of potatoes in the ground beef. Bake at 350 for 30 minutes.

MARY BARNES

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Pie #2

Servings: 4 Servings

Ingredients:

½ pound Ground chuck
2 Eggs
½ pound Grated cheddar cheese
Salt & pepper
1/3 cub Milk
½ cub Mayonnaise
½ cub Chopped green onions
1 (9-inch) pie shell

Preparation:

Brown meat, drain & season. Beat eggs & other ingredients. Add to ground meat & put into pie shell. Bake at 350 for 35 minutes.

TODD WHITE

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Pie #3

Servings: 6 Servings

Ingredients:

1 cub Onions; chopped
1 pound Lean ground beef
2 tablespoon Butter or margarine
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Worcestershire
1 (9-10 inch) unbaked pieshell
2 tablespoon Catsup or chili sauce
2 tablespoon Flour
1 cub Cottage cheese
1 cub Sour cream
2 Eggs; slightly beaten
Paprika
Chopped parsley or chives

Preparation:

Cook onions and beef in butter about 5 minutes, breaking up meat with a fork. Stir in next five (5) ingredients. Turn meat into pie shell. Blend together cottage cheese, sour cream and eggs; pour over meat. Bake at 350 degrees for 30 to 40 minutes. Remove from oven; sprinkle with paprika and parsley or chives. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Pizza

Servings: 100 Servings

Ingredients:

1 ½ cub WATER; WARM
1 ½ quart WATER; COLD
8 pound BEEF GROUND FZ
4 ½ pound CHEESE MOZZARELLA
2 cub CHEESE GRATED 1LB
2 2/3 cub TOMATO PASTE #2 ½
¾ teaspoon GARLIC DEHY GRA
8 pound TOMATOES # 10 CAN
2 ¼ cub ONIONS DRY
2 ¼ cub ONIONS DRY
2 ¾ cub ONIONS DRY
5 ½ pound FLOUR GEN PURPOSE 10LB
1/3 cub SUGAR; GRANULATED 10 LB
¾ cub SUGAR; GRANULATED 10 LB
1 cub SALAD OIL; 1 GAL
2 ¼ cub SALAD OIL; 1 GAL
1 tablespoon SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 teaspoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
5 2/3 tablespoon YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB
1 1/3 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN :

1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).

2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9.

3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR.

4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION.

5. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.

6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS. COVER; LET RISE IN WARM PLACE (80 F.) FOR 1 ½ TO 2 HOURS OR UNTIL DOUBLE IN BULK.

7. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR MELTED SHORTENING.

8. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL
TO ⅛ INCH THICKNESS. TRANSFER DOUGH TO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH.
GENTLY PRICK DOUGH TO PREVENT BUBBLING.

9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN.

10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN.

11. SPRINKLE 4 ½ CUPS SHREDDED CHEESE OVER EACH PAN.

12. SAUTE' BEEF WITH ONIONS. DRAIN OR SKIM OFF EXCESS FAT; ADD BLACK PEPPER
AND OREGANO. BLEND WELL. SPRINKLE 1 QT MEAT MIXTURE OVER CHEESE IN EACH PAN

13. SPRINKLE ½ CUP GRATED CHEESE OVER MIXTURE IN EACH PAN.

14. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO

15. CUT 5 BY 5.

NOTE: 1. IN STEP 1, 6 LB 9 OZ (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED.
IF DESIRED, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.

2. IN STEP 8, IF DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.

3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE 450F. 7 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.

4. IN STEP 10, 4 LB 8 OZ (1 ⅛-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.

5. IF DESIRED, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN. IN STEP 12,
BAKE 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN. EACH PORTION: 1 PIECE (3 ½ OZ).

Recipe Number: L16503

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Pizza

Servings: 8 Servings

Ingredients:

CRUST:
2 ½ cub Bisquick Baking Mix
1 Active Dry Yeast; Package
2/3 cub Water; Hot

MEAT MIXTURE:
1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 Md
15 ounce Tomato Sauce; 1 Cn
2 teaspoon Oregano Leaves
¼ teaspoon Pepper

TOPPING:
½ cub Green Pepper; Chopped, Opt.
2 cub Mozzarella Cheese; Shredded
1 cub Parmesan Cheese; Grated

Preparation:

Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.
NOTE:
If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.

Hamburger Quiche

Servings: 6 Servings

Ingredients:

1 (9-inch) pie shell; baked
¾ pound Ground beef
2 teaspoon Worcestershire sauce
⅛ teaspoon Allspice
¾ teaspoon Salt
⅛ teaspoon Garlic powder
1/3 cub Bell pepper; chopped
1/3 cub Onion; chopped
1 tablespoon Salad oil
½ cub Mayonnaise
½ cub Milk
2 Eggs; beaten
1 tablespoon Cornstarch
1 ½ cub Cheddar cheese; shredded,divided in half

Preparation:

Brown ground beef in skillet; drain well. Add seasonings and set aside.
Saut‚ onion and bell pepper in salad oil: add to the meat mixture. Combine mayonnaise, milk, eggs and cornstarch; mix thoroughly. Add custard to meat mixture. Stir in half the cheese. Pour into quiche shell and sprinkle with remaining cheese. Bake at 375 degrees for 35 minutes, or until firm in the center.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Quiche

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 medium Onion; chopped
½ pound Mushrooms; sliced
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Worcestershire sauce
2 tablespoon Biscuit mix
9" pastry shell
3 Eggs
1 cub Creamed cottage cheese

Preparation:

Saute ground beef, onion, and 2/3's of the mushrooms in a skillet until the beef is well browned; drain off fat. Add salt, pepper, worcestershire sauce, and biscuit mix to meat mixture; spread in pastry lined pan. Beat eggs lightly, add cottage cheese, and mix well. Pour over meat mixture, and garnish with remaining mushrooms. Bake in 375~ oven for ½ hour. Serve the quiche hot.

Posted to MM-Recipes Digest V4 #165 by "John Weber" <hdbrer@ibm.net> on Jun 27, 97

Hamburger Rice Pie

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef
½ cub Dry bread
¼ cub Chopped onion
¼ cub Chopped green pepper
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 can Tomato sauce
3 cub Cooked rice
1 ½ cub Grated American cheese, ifdesired

Preparation:

Another great rice dish -- this one by Mrs. Raphael Vaughan

Mix beef, bread crumbs, onion, green pepper, seasonings, and ½ can tomato sauce. Spread in greased 9 inch pie pan, pushing mixture in sides of pan to form an edge. The mixture that is left over after lining pie pan is used for topping. Mix rice, cheese and remaining sauce. Place in meat shell.
Bake in moderate oven (350 degrees) 30-35 minutes or until meat is done.
Makes six servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Apr 13, 1997

Hamburger Rice Skillet

Servings: 4 Servings

Ingredients:

1 pound Ground beef
1 medium Onion; sliced into rings
1 medium Green pepper; chopped
1 Clove garlic; minced
1 cub Med. grain rice
1 can (16 oz.) tomatoes; cut up
1 can (8 oz.) tomato sauce
1 teaspoon Worcestershire
½ teaspoon Dry basil; crushed

Preparation:

In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 ½ cups water and 1 teaspoon salt.
Bring to boiling. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 07, 1998

Hamburger Rolls

Servings: 12 Servings

Ingredients:

1 cub Water
2 tablespoon Butter
2 tablespoon Sugar
2 teaspoon Salt
3 cub Flour
3 tablespoon Nonfat dry milk
1 ½ teaspoon Yeast

Preparation:

Add ingredients to bread machine pan as specified by the manufacturer. Use dough setting. When dough has completed the first rise, remove from pan.
Punch dough down and let it rest for 20 minutes. Divide into 12 balls, make bun shapes and flatten. Let rise for 1 hour. Bake at 375 for 20 minutes or until done.

NOTES : Wonderful as is, but if you like extras, try adding 1 to 2 Tbsp. of one of the following to the dough: sesame seeds, poppy seeds, chives, minced onion. You may also brush the tops of the buns with beaten egg and sprinkle on sesame seeds, poppy seeds, etc. immediately prior to baking.
>From The Bread Machine Cookbook by Donna Rathmell German (ISBN 1-55867-025-4)
Recipe by: The Bread Machine Cookbook

Posted to TNT Recipes Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 15, 1998

Hamburger Rolls

Servings: 8 Servings

Ingredients:

1 ⅛ cub Water
2 tablespoon Butter or margarine
3 ¼ cub ALL PURPOSE FLOUR
3 teaspoon Gluten
3 tablespoon Dry milk powder
1 tablespoon Sugar
1 ½ teaspoon Salt
3 teaspoon Red Star yeast

Preparation:

Make sure all ingredients are at room temperature, and place into your machine in order recommended by manufacturer. Program for "DOUGH" When cycle has finished remove from pan, punch down and let rise covered for 20 minutes on wooden bread board or your counter top. Divide dough into 8 equal sections, make each section into a ball and place on lightly greased large baking sheet. Flatten each with palm of hand. Cover with cloth and let rise in warm place until doubled ( 1 to 1 ½ hours)

Bake in preheated 375 oven for 20 - 25 minutes until golden brown. Remove from baking sheet and let cool on cake rack.

These rolls do rise a bit while baking, but they did not seem to spread.
Freezes well.

Hamburger Skillet Napoli

Servings: 4 Servings

Ingredients:

1 pound Ground round
2 cub Tomato juice
2 tablespoon Dry red wine
1 large Onion; chopped
2 -(up to)
3 Zucchini; thinly sliced
1 teaspoon Oregano
½ teaspoon Fennel seed
Garlic salt
Freshly ground pepper
2 tablespoon Grated Parmesan cheese

Preparation:

Brown meat in a non-stick skillet. Drain off any fat. Add remaining ingredients, except cheese. Cover and cook for 5 minutes. Uncover and cook until all liquid has evaporated leaving a thick tomato sauce. Sprinkle with cheese. Calories: 220 per serving. Yield: 4 servings.

LOW CALORIE

JULIE TRUEMPER

(MRS. JOHN J., JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Soup

Servings: 1 Servings

Ingredients:

1 small Onion; chopped
1 tablespoon Oil
1 pound Ground beef
1 can (48-oz) V-8 juice
1 can Cream of mushroom soup
¼ teaspoon Salt
1 package Frozen mixed vegetables (anykind, just about any size!)

Preparation:

Saute onion in oil. Add ground beef and brown thoroughly; drain well.
Combine with remaining ingredients and cook until vegetables are done. I like to saute chopped celery with the onion, too, if I have some on hand.
It's a quick easy soup for "running behind" days! Posted to EAT-L Digest by Cheryl Zinsmeyer <MaeWestern@AOL.COM> on Sep 2, 1997

Hamburger Soup

Servings: 1 Servings

Ingredients:

2 pound Hamburger
5 medium Onions; chopped and blanched
7 Stalks celery; sliced
5 medium Carrots; sliced
5 medium Potatoes; cub
½ cub Dried parsley
1 quart Tomatoes
3 tablespoon Long grain rice
2 tablespoon Salt
1 teaspoon Pepper
2 Beef bouillon cubes
3 quart Water

Preparation:

Brown ground beef and drain off fat. Simmer meat and onions in 3 qts. of water for ½ hour. Add remaining ingredients and simmer 2 hours.

NOTES : You can simmer meat and onions and then refrigerate if you want to get the last little drop of fat off the top.
Recipe by: Julie Thomas

Posted to recipelu-digest Volume 01 Number 471 by "bertnevie" <tess@shore.intercom.net> on Jan 7, 1998

Hamburger Soup

Servings: 8 Cups

Ingredients:

1 pound Hamburger
1 tablespoon Oil
1 cub Diced carrots
1 cub Diced onions
1 cub Diced celery
½ teaspoon Minced garlic
2 Cans chicken broth
14 ounce Can whole tomatoes
½ teaspoon Thyme
½ teaspoon Salt
¼ teaspoon Pepper
3 cub Wide noodles
¼ cub Parsley
Sour cream

Preparation:

Brown meat, drain and set aside. In soup add oil, carrots, onions, celery and garlic. Cook until tender, about 5 minutes. Add broth, tomatoes, thyme, salt, pepper and beef. Bring to a boil and simmer covered for 20 minutes. Just before serving stir in noodles and parsley and heat. Serve with sour cream. Makes 8 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Soup

Servings: 8 Servings

Ingredients:

1 ½ pound Lean Ground Beef
1 cub Carrots, Sliced
1 cub Cabbage, Sliced
2 teaspoon Worcestershire sauce
1 Med. Onion, Chopped
1 cub Celery, Sliced
6 ounce (1 cn) Tomato Paste
3 cub Beef Bouillon, or Stock

Preparation:

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.

NOTE:

This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.

Hamburger Soup #5 C/p

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
¼ teaspoon Pepper
¼ teaspoon Oregano
¼ teaspoon Basil
¼ teaspoon Seasoned salt
1 Envelope onion soup mix
1 can (8 Oz.) tomato sauce
1 tablespoon Soy sauce
1 cub Celery; chopped
1 cub Carrots; sliced
½ cub Macaroni; cooked
¼ cub Parmesan cheese; grated

Preparation:

Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired.

>From the recipe files of Carole Walberg
Posted to recipelu-digest Volume 01 Number 556 by "Diane Geary." <diane@keyway.net> on Jan 18, 1998

Hamburger Spanish Rice

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
1 medium Onion, chopped
½ medium Green pepper, chopped
1 cub Uncooked instant rice
1 can Tomato sauce (15 oz)
¾ cub Hot water
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Sugar

Preparation:

In a skillet, brown beef, onion, green pepper and rice. Add remaining ingredients, mix well. Bring to boil. Reduce heat, cover and simmer 20 to 25 minutes or until the rice is tender. SERVES 4 TO 6.

Posted to MealMaster Recipes List, Digest #156

Date: Wed, 05 Jun 1996 14:17:32 -0700

From: Jo & Pete <jopete@odyssee.net>

Hamburger Steak

Servings: 4 Servings

Ingredients:

1 ½ pound Lean ground beef
1 cub Cooked rice
4 slice Browned (not crisp) bacon;cut into small pieces
1 teaspoon Salt
½ teaspoon Pepper
2 teaspoon Paprika
1 teaspoon Grated lemon peel
2 Beaten eggs
1 cub Sour cream

Preparation:

Place bacon on three layers of paper towels. Cover with a paper towel.
Microwave at high(100%) until lightly browned (not crisp) 3 minutes. Place on clean paper towel to absorb fat. When cool cut into small pieces.
Combine beef, rice, bacon pieces, salt, pepper, paprika, lemon peel and eggs. Mix thoroughly and shape into four oblong steaks about ¾ of an inch thick Place steaks on a microwave roasting rack set in a baking dish. Cover with wax paper. Microwave at high (100%) 3½ to 4 minutes. Turn over.
Replace wax paper. Microwave at high (100%) 4 to 5 minutes. Remove steaks to a serving dish to keep warm. Remove roasting rack from dish. Scrape drippings into dish. Microwave at high (100%) until drippings lightly brown, 2 to 3 minutes. Add sour cream. Mix well. Microwave at medium (50%) until heated through, 2 to 3 minutes. Pour the gravy over the steaks and serve immediately. Makes 4 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Hamburger Steak

Servings: 1 Servings

Ingredients:

1 pound Beef, ground
1 Egg, well beaten
½ teaspoon Salt
1 dash Pepper
1 Onion, minced
¼ cub Bread crumbs

Preparation:

Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Stew

Servings: 10 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped onion
½ cub Chopped celery
1 Can condensed tomato soup
1 Can Zesty Tomato or ItalianHerb Tomato soup
1 Can condensed cream ofmushroom soup
2 cub Water
1 teaspoon Instant beef bouillon
2 cub Grated carrots
1 ½ cub Raw elbow macaroni, cookedaccording to packagedirections

Preparation:

In large saucepan or Dutch oven over medium heat, brown ground beef, onion and celery; drain. Stir in remaining ingredients. Cover; simmer over low heat 5 ~ 10 minutes, or until carrots are tender and stew is thoroughly heated. Serves 10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger Stew

Servings: 4 Servings

Ingredients:

2 ½ pound Hamburger
1 small Onion, Chopped
2 medium Carrots, Sliced
3 Stalks Celery, Sliced
½ cub Barley
1 large Canned Whole Tomatoes
4 medium Potatoes, Cubed
1 cub Water With 3-4 Cubes BeefBouillon

Preparation:

Brown hamburger with onion, drain, add remaining ingredients and simmer for several hours. Salt and pepper to taste.

OPTIONAL: 1 can chili salsa or 1 can tomato sauce or noodles at the end.
Posted to EAT-L Digest 14 Jan 97, by Martha Sheppard <marthahs@WORLDNET.ATT.NET> on Wed, 15 Jan 1997.

Hamburger Stew

Servings: 1 Servings

Ingredients:

3 medium Potatoes; peeled and sliced
3 medium Carrots; peeled and sliced
3 medium Onions; chopped
2 pound Ground beef
1 tablespoon Salt
¼ teaspoon Pepper
1/3 cub Water
Paprika

Preparation:

Shape beef into 24 small patties. In 3 quart casserole, layer beef and vegetables, sprinkling layers with salt and pepper, ending layer with vegetables; add water. Press down into casserole. Sprinkle with paprika.
Cover. Microwave on high 45 to 50 minutes, rotating dish ½ turn after 20 minutes.

Posted to Bakery-Shoppe Digest by "CD" <poppy@connectcorp.net> on Apr 5, 1998

Hamburger Stew (Also Known As Campfire Stew)

Servings: 1 Servings

Ingredients:

1 pound Lean ground beef
1 medium Onion, chopped
1 can (large) of vegtable soup
½ can Water

Preparation:

Put ground beef and chopped onion in a large skillet. Cook until ground beef is browned and onion is limp. Drain as much grease off as possible.
Put meat and onion mixture back in skillet. Add soup and water. Stir all together and simmer for 15-20 minutes.

Add a green salad and cornbread; you have a meal.

Posted to EAT-L Digest 14 Jan 97, by "Dykes, Sherry" <DYKESS@LEAV-EMH1.ARMY.MIL> on Wed, 15 Jan 1997.

Hamburger Stroganoff

Servings: 100 Servings

Ingredients:

6 ½ quart WATER; WARM
1 quart RESERVED LIQUID
25 pound BEEF GROUND FZ
4 1/16 pound SOUR CREAM 12 OZ
1 ⅝ pound MILK; DRY NON-FAT L HEAT
1 ½ teaspoon GARLIC DEHY GRA
5 1/3 pound MUSHROOMS 16 OZ
3 1/3 pound ONIONS DRY
1 pound FLOUR GEN PURPOSE 10LB
1 tablespoon PEPPER BLACK 1 LB CN
5 tablespoon PAPRIKA GROUND
6 tablespoon SALT TABLE 5LB

Preparation:

1. THAW BEEF.

2. DRAIN MUSHROOMS; RESERVEL IQUID FOR USE IN STEP 7.

3. COOK BEEF AND ONIONS ABOUT 10 MINUTES IN STEAM JACKETED KETTLE OR STOCK POT, STIRRING TO BREAK APART OR UNTIL BEEF LOSES ITS PINK COLOR. DRAIN OR SKIM OFF EXCESS FAT. ADD DRAINED MUSHROOMS TO BEEF AND ONION MIXTURE.

4. COMBINE FLOUR WITH SALT, PAPRIKA, PEPPER AND GARLIC; SPRINKLE MIXTURE EVENLY OVER BEEF MIXTURE; MIX WELL.

5. RECONSTITUTE MILK WITH RESERVED MUSHROOM LIQUID AND WATER; HEAT TO BOILING. DO NOT BOIL.

6. ADD MILK TO BEEF MIXTURE; HEAT TO A SIMMER, STIRRING CONSTANTLY.
SIMMER
5-10 MINUTES OR UNTIL THICKENED. DO NOT BOIL.

7. ADD SOUR CREAM STIRRING TO BLEND WELL. HEAT. DO NOT BOIL.
:

NOTE: 1. IN STEP 2, 6-8Z CN CANNED MUSHROOMS MAY BE USED.

2. IN STEP 3, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED ONIONS.

3. IN STEP 3, 6 ½ OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

4. IN STEP 4, 2 TBSP (6 CLOVES) MINCED DRY GARLIC MAY BE USED.

5. SERVE WITH BOILED NOODLES (RECIPE NO. E-4) OR STEAMED RICE (RECIPE NO. E-5).

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

7. ONE C LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L05302

SERVING SIZE: ¾ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Stroganoff

Servings: 4 Servings

Ingredients:

1 pound Lean Ground Beef
½ cub Onion; Chopped, 1 md
1 Clove Garlic; Minced
3 tablespoon Unbleached Flour
1 teaspoon Beef Bouillon; Instant
¾ teaspoon Salt
¼ teaspoon Pepper
4 ounce Mushroom Stem/Pieces;Drained
1 cub Water
1 cub Dairy Sour Cream
2 cub Noodles Or Rice; Cooked, Hot

Preparation:

Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish.

Hamburger Stroganoff - Southern Living

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
3 Bacon slices; diced
1 medium Onion; chopped
1 can Cream of mushroom soup; 10-¾-oz, diluted
¼ teaspoon Paprika
1 Sour cream; (8 oz)
1 Egg noodles; (8 oz) cooked

Preparation:

Recipe by: Southern Living

Cook first 3 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles. Drain; reduce heat to low. Stir in soup and paprika; cook, stirring often, 20 minutes. Stir in sour cream, and cook until thoroughly heated; do not boil. Spoon over noodles.

Formatted for you by: Bill Webster
Posted to Bakery-Shoppe Digest V1 #232 by Bill <thelma@pipeline.com> on Sep 11, 1997

Hamburger Stronganoff

Servings: 1 Servings

Ingredients:

1 pound Beef; ground
½ cub Onion; chopped
2 tablespoon Flour
1 teaspoon Salt
10 Garlic; mashed
1 dash Pepper
4 ounce Mushroom; canned, drained
1 can Cream of chicken soup
½ cub Sour cream
1 package Noodles; cooked

Preparation:

Brown the ground beef. Drain off excess fat. Add the onion, flour, salt, garlic, pepper, mishrooms, and soup (UNDILUTED-NO WATER). Heat to boiling, simmer uncovered 10 minutes. Stir in sour cream, heat through. Serve over cooked wide egg noodles.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998

Hamburger Stuffed Bread

Servings: 1 Servings

Ingredients:

1 Loaf french bread
1 can Cheddar cheese soup
Weschestershire sauce
2 Stalks of celery (chopped)(up to 3)
1 small Onion (chopped)
1 pound Hamburger
4 American Cheese slices (yourfavorite will do) (up to 5)

Preparation:

1. Cut off the top off the french bread (save for a lid). Scoop out the inside of the french bread. Put the insides of the french bread into a blender/small food processor. Process until crumbs are fine. Put aside for later use.

2. Brown hamburger in a skillet. Add celery, onion, w.sauce, cheddar cheese soup, fine bread crumbs and stir mixture. The mixture will be thick.

3. Spoon this mixture into the french bread loaf that has been scooped out.

4. Lay the cheese slices on top. Put the top of the french bread on top.
Lay the Hamburger Stuffed Bread Loaf on a cookie sheet.

5. Put in oven at 350 degrees for about 10 to 15 minutes. Until mixture is warm and bread is crispy.

6. Take out of oven and slice as you would french bread and serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Young, Ann" <younga@usd475.k12.ks.us> on Aug 4, 1997

Hamburger Upside Down Cornbread

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
1 cub Chopped onion
1 ½ cub Hamburger
1 teaspoon Chili powder
Salt and pepper
1 can Med. to Lg ripe olivessliced in half
1 can Tomato puree if you canstill find it OR Spicytomato sauce; (up to 2)
2 cub Or more shredded chedarcheese
2 Jiffy Corn Muffin mixes;plus milk and eggs toprepare corn breadaccording to directions onbox

Preparation:

Betty - here are a couple of recipies from the Portage, Wisconsin VFW Aux Cookbook I edited a few years ago that may help you with your potluck.

Saute onion and brown hamburger.(Drain Hamburger) Mix hamburger and onions, then add chili powder, salt, pepper, and tomato puree or sauce. Use enough to make very wet. Spread this in bottom of 9x13" pan. Cover meat with the olives. Top olives with shredded cheese. Prepare both packages of cornbread and spread gently over cheese. Bake according to cornbread package directions, or a little longer. Let stand 10 minutes after removing from the oven, then slice and invert to serve. This puts the cornbread on the bottom.

Posted to EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Mar 4, 1998

Hamburger Yakisoba

Servings: 100 Servings

Ingredients:

4 gallon WATER; BOILING
2 cub WATER
30 pound BEEF GROUND FZ
¾ pound ONION GREEN FRESH
4 teaspoon GARLIC DEHY GRA
8 pound PEPPER SWT GRN FRESH
6 pound SPAGHETTI
2 ounce SOUP GRAVY BASE BEEF
4 teaspoon PEPPER BLACK 1 LB CN
1 cub SOY SAUCE
2 ounce SALT TABLE 5LB

Preparation:

PAN: 18 BY 24" ROASTING PAN TEMPERATURE; 350F. OVEN 1. COOK SPAGHETTI IN WATER UNTIL TENDER, ABOUT 10 MINUTES. DRAIN FOR USE IN
STEP 4.

2. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR STOCK POT UNTIL BEEF
LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN BEEF. SPRINKLE SALT, PEPPER AND SOY SAUCE OVER BEEF.

3. COMBINE BEEF WITH VEGETABLES. COOK UNTIL TENDER, ABOUT 10 MINUTES.
ADD
2 OZ BEEF, SOUP AND GRAVY BASE, AND 2 CUPS WATER. MIX AND HEAT THOROUGHLY.

4. ADD SPAGHETTI; MIX LIGHTLY.

NOTE: 1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB PEPPERS DICED ½" AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 12 OZ GREEN ONIONS CUT IN ¼" PIECES.

2. IN STEP 3, 13 OZ (2 ½ CUPS) DRY ONIONS CHOPPED (14 OZ A.P.) MAY BE USED.

3. IN STEP 3, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L06201

SERVING SIZE: 1 CUP (7 1

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburger Zucchini Casserole

Servings: 1 Servings

Ingredients:

1 quart Zucchini
½ pound Hamburger
½ cub Cooked rice
½ cub Stewed tomatoes
1 ½ cub Parmesan cheese, grated

Preparation:

Cook zucchini in a little water until tender. Drain well and place in a buttered casserole. In a large skillet, fry hamburger, drain off excess grease. Cover squash with hamburger and add rice. Spread the tomatoes on top of the rice and top with Parmesan cheese. Bake in 350 oven for 30 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on May 4, 1997

Hamburger/hot Dog Buns

Servings: 12 Servings

Ingredients:

½ cub Water
½ cub 1% milk
¼ cub Egg Beaters(TM) 99% eggsubstitute
1 tablespoon Unsalted margarine
¾ teaspoon Salt
3 cub Bread flour
2 tablespoon Sugar
2 teaspoon Yeast

Preparation:

Add ingredients to bread machine pan. Select dough cycle. When dough is done kneading & raising, remove from pan to a floured surface. If dough is too elastic, cover & let rest 10 minutes before shaping. Divide into 12 pieces. Form each into a ball for hamburger buns or oblong for hot dog buns. Cover & let rise until doubled in size, 20 - 30 minutes. Bake at 375F for 12 - 15 minutes.
Recipe By : Fleischmann's/adapted

Posted to Digest bread-bakers.v096.n053

Date: Wed, 30 Oct 1996 19:25:57 -0500

From: charles moffat <moffats@usaor.net>

NOTES : One egg can be substituted for the Eggbeaters.
: Regular margarine & whole milk can also be used.=20

Hamburger-Bean Casserole

Servings: 1 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped onion
1 Clove garlic; crushed
1 tablespoon Prepared mustard
1 can Pork and beans; (16 oz.)
1 can Tomato sauce; (8 oz.)
drop Biscuits; See recipe

Preparation:

Heat oven to 350 degrees.

Cook and stir ground beef, onion and garlic in 10" skillet until beef is brown; drain.

Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 ½ quart round casserole.

Prepare Drop Biscuits as directed.

Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.

Bake uncovered until biscuits are golden brown, 25 to 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Hamburger-Cabbage Stew

Servings: 1 Recipe

Ingredients:

1 ½ pound Hamburger
1 small Onion
Salt
4 cub Water
1 quart Tomatoes
3 Beef bouillon cubes
1 small Head cabbage shredded
1 cub Celery with leaves, cut up
2 Or 3 carrots, cubed
1 Turnip, cubed
2 medium Potatoes, cube
1 tablespoon Basil
1 tablespoon Sugar

Preparation:

Brown and season hamburger and onion. After the seasoned hamburger and onion are browned add the ten ingredients that come after salt. Simmer until vegetables are tender and flavors are well mixed. Adjust seasoning.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburger-Mushroom Quiche

Servings: 6 Servings

Ingredients:

1 pound Ground beef
2 cub Cheese; grated
½ cub Mayonnaise
½ cub Milk
2 Eggs; beaten
¼ cub Green onions; chopped
1 tablespoon Cornstarch
2 ounce Mushrooms; sliced
1 Unbaked pie shell

Preparation:

Preheat oven to 350 degrees. Brown meat; drain. Mix together cheese, mayonnaise, milk, eggs and cornstarch. Stir in onions, mushrooms and meat.
Pour into pie crust and bake 40 to 45 minutes, until puffed across the top and brown. Serves 6 to 8.

This can be frozen, you want a dry bottom crust, put the pie crust in the oven for 5 minutes before pouring thc ingredients in.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburgers

Servings: 6 Servings

Ingredients:

1 ½ pound Hamburger
1 package Lipton Onion Soup Mix
¼ cub Water
Black pepper and garlicpowder to taste
BBQ Sauce

Preparation:

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Mon, 1 Jul 1996 10:08:29 -0500
Mix all together and let sit for 10-15 minutes. Then shape into patties and grill until done. During last few minutes of cooking, add BBQ sauce and cook in slightly. With garden fresh tomatoes you can't beat a good hamburger!

EAT-L Digest 30 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamburgers Au Poivre

Servings: 4 Servings

Ingredients:

1 pound Ground Beef
½ teaspoon Salt
½ tablespoon Freshly CrackedBlackPepper;*
1 tablespoon Brandy Or Cognac; Optional
3 tablespoon Red Wine; Dry, Optional

Preparation:

* Or To Taste.
Mix meat and salt. Shape mixture into 4 patties, each about ¾ of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat.
Sprinkle the cognac over the patties, immediately ignite, if desired.
Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties.

Hamburgers Au Poivre

Servings: 4 Servings

Ingredients:

2 pound Ground beef
2 tablespoon Coarsely ground black pepper
1/3 cub Red wine
2 tablespoon Dijon mustard
1 tablespoon Green peppercorns
1 tablespoon Chopped fresh tarragon; -OR-
1 teaspoon -Dried tarragon
1/3 cub Whipping cream
4 Hamburger bun bottoms

Preparation:

FORM GROUND BEEF into 4 patties about ¾- to 1-inch thick. Press coarse black pepper into both sides to taste. Place patties on a plate, cover and place in the refrigerator. Combine red wine and mustard in a saucepan and place over medium heat on the stove. If using dried tarragon, add it now.
Simmer until reduced by half. Add the green peppercorns and cream and simmer until liquid becomes saucelike. Remove from the heat and add fresh tarragon. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. To serve, arrange a burger on a toasted bun bottom and generously spoon some sauce over the top.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers Cordon Bieu

Servings: 4 Servings

Ingredients:

1 ½ pound Lean ground beef
1 tablespoon Grated onion
2 tablespoon Chopped parsley
½ teaspoon Salt
¼ teaspoon Pepper
4 slice Ham; size of beef patty
4 slice Swiss cheese; size of beefpatty

Preparation:

Break up meat in a mixing bowl with a fork Add onion, parsley, salt and pepper. Mix well, shape into 8 thin, flat patties. Top 4 of the patties with a slice of ham and a slice of cheese each. Cover with 4 remaining patties and press edges together to seal. Place patties on a microwave roast rack placed in a 12 x 8 inch baking dish. Cover with wax paper.
Microwave at high (100%) 3 ½ to 4 minutes. Turn patties over. Replace wax paper. Microwave at high (100%) 4 minutes. Let stand 2 minutes. Makes 4 servings.

NOTE: For a crusty surface patties may be done in a Microwave Browning Dish. Preheat browning dish at high (100%) 5 minutes. Place patties in dish. Microwave at high (100%) 3 minutes. Turn over. Microwave at high (100%) 3 ½ to 4 minutes.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 209 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Hamburgers Diane

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Dried thyme; crumbled
¼ teaspoon Dried rosemary; crumbled
2 tablespoon Butter or margarine
1 tablespoon Vegetable oil
1 tablespoon Dijon or prepared spicybrown mustard
1 tablespoon Lemon juice
1 ½ teaspoon Worcestershire sauce
2 tablespoon Chopped parsley

Preparation:

In a large bowl, combine the first 5 ingredients. Shape the mixture into 4 patties, each about 1" thick. Heat 1 tablespoon of the butter with the oil and mustard in a heavy skillet over moderate heat for about 1 minute. Add the patties and cook, uncovered, 3 minutes on each side for rare, 4 minutes for medium, and 6 for well done. Remove the patties to a warm platter. Add the lemon juice and Worcestershire sauce to the skillet, and stir for 30 seconds. Remove the skillet from the heat, and stir in the parsley and the remaining butter. Pour sauce over patties and serve.

Recipe by: Sahtain Wa Hana/Ranna Abu-Nasrah, Jubail, KSA Posted to MC-Recipe Digest V1 #688 by Creedenite@aol.com on Jul 24, 1997

Hamburgers Diane

Servings: 4 Servings

Ingredients:

2 tablespoon Margarine Or Butter
1 teaspoon Worcestershire Sauce
¼ teaspoon Lemon Juice
1 Clove Garlic; Minced
1 Onion; Sliced, Small
1 cub Fresh Mushrooms; *
1 pound Lean Ground Chuck
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

* Mushrooms should be washed, trimmed and sliced.
Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about ¾-inch thick.
Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties.

Hamburgers for Grill

Servings: 8 Servings

Ingredients:

1 ½ pound HAMBURGER
¼ cub Worcestershire sauce
1 ½ teaspoon Salt
1 Now for the sauce
3 cub Tomatoe juice
½ cub Prepared mustard
2 teaspoon Garlic salt
2 Onions -- finely chopped
2 tablespoon Worcestershire sauce
1 cub Sour cream
2 tablespoon Finely chopped onion
1 ½ cub Corn flakes -- slightly
Crushed
2/3 cub Vinegar
¼ cub Brown sugar
2 teaspoon Salt
½ teaspoon Pepper
½ cub Catsup

Preparation:

Combine all ingredients except corn flakes;mix thoroughly with your hands.
Add corn flakes; mix well and shape into patties about ¾ inch thick. Now the SAUCE; Combine all ingredients except catsup and Worcestershire sauce; simmer in uncovered pan for 20 minutes. Add catsup and Worcestershire sauce; bring to a boil. Cook hamburgers for about 7 minutes. cover hamburgers with sauce; cook 4 minutes longer.... "note" read the ingredients across the page same as reading....

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Hamburgers on the Halfshell

Servings: 1 Servings

Ingredients:

Ground Hamburger
Tomato sauce
Onions
Black and/or red pepper
Salt
Black Olive, minced(optional

Preparation:

Mix some ground meat with a little tomato sauce to moisten and coat; add onions, black and/or red pepper and salt (+whatever, to taste, eg, a little minced black olive); spread mixture on ½ hamburger bun, top with grated cheese of choice; toast *briefly* under broiler or in toaster oven till cheese melts and topping is hot and just crusty. (If using oven broiler, be careful as the burger buns burn very quickly. I suggest leaving the oven door open for the short time it takes to set these, and keeping an eye on them.) P.S. I'd make sure meat is cooked before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Chili

Servings: 4 Servings

Ingredients:

2 cub Chili Con Carne; Leftover
Home Made Or Canned
1 ½ cub Cheddar Cheese; Shredded
½ cub Red Table Wine
1 ½ pound Lean Ground Beef
½ teaspoon Salt
2 tablespoon Onion; Grated
4 slice French Bread; Toasted

Preparation:

In a small saucepan, combine the chili, cheese, and wine. Heat at the edge of the grill, stirring now and then, until the cheese is melted and blended into the chili. Meanwhile mix the beef, salt and onion. Shape into 4 patties, each about 1-inch thick. Grill 3 to 4 inches above hot coals until done as desired, 10 to 12 minutes for medium-rare. Place on the slices of toasted French bread and spoon the chili mixture over them.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Egg and Anchovy

Servings: 4 Servings

Ingredients:

1 ½ pound Ground sirloin
4 tablespoon Plus ¼ c butter
4 Eggs
12 Flat anchovy fillets
2 tablespoon Capers, drained
1 tablespoon Parsley, chopped

Preparation:

1. Divide the meat into 4 equal portions. Shape each first into a ball and flatten into patties., like broad hamburgers, about 4-in. across and ½-in thick. 2. The hamburgers may be cooked on a hot grill such as a barbecue grill, under a hot broiler, or a very hot skillet without additional fat.
Cook 2-5 min. on each side, according to taste, to the desired degree of doneness. Transfer the hamburgers to 4 warmed plates. 3. Heat 1 tbsp of butter at a time in 1 or more small skillets and add an egg to each skillet. Cook, without turning, until the white is firm and the yolk remains soft and runny. Slip an egg, yolk side up, onto each hamburger.
4.Use the anchovy fillets either whole or split in half lenghtwise. Arrange the anchovies around the egg yolks in a triangular fasion. 5. Heat the ¼ cup of butter in a skillet until it is foamy. Stir in the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts over each egg-topped hamburger.

This dish: Steak hache avec oeufs a cheval

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Goat Cheese

Servings: 4 Servings

Ingredients:

2 pound Ground beef, very lean
Salt and pepper
¼ pound Goat cheese
1 tablespoon Tarragon

Preparation:

1. Preheat the broiler to high. 2. Divide the beef into 4 portions. Shape each portion into a patty about 1-in. thick. Sprinkle with salt and pepper.
3. Place a wire rack in a baking dish and arrange the patties on the rack.
Put under the broiler, 1-2 in. from source of heat and leave the broiler door slightly open. Cook about 3 min. on the first side if you wish the meat to be rare. If you prefer it more well done, cook up to 6 min. on the first side. Turn the patties and continue cooking 2-4 min. 4. Meanwhile, crumble the cheese. 5. Top each patty with an equal portion of cheese, pressing it down lightly to keep it on the top of the meat. Return the cheese-topped patties to the broiler and broil about 2 min. or until the cheese is browned on top and partly melted. 6. Sprinkle with the tarragon.

This dish: Steak hache au chevre

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Gorgonzola Cheese

Servings: 4 Servings

Ingredients:

1 ½ pound Lean ground beef
¼ pound Gorgonzola or blue cheese
2 tablespoon Butter
2 tablespoon Cognac
¼ pound Mushrooms, sliced thin
½ teaspoon Garlic, minced
2 tablespoon Parsley, chopped

Preparation:

1. Place the beefm in a bowl. Add the cheese and blend well. Divide the mixture into 4 portions and shape into a flat patty, about 1-in. thick or slightly less. 2. Heat a skillet, preferably of cast iron. Do not add fat.
When the skillet is very hot, add the patties and cook over moderately high heat 3-4 min. or until well browned on one side. Turn and continue cooking about 1-2 min. 3. Meanwhile, heat the butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 min. or until golden brown. 4. Add the cognac to the patties and ignite it. Cook until the flame dies. Transfer the patties to a warm serving dish or plates. 5.
Spoon the mushroom mixture over the patties and sprinkle with the chopped parsley.

This dish: Steak hache au Gorgonzola

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Mushrooms

Servings: 4 Servings

Ingredients:

1 ½ pound Lean ground beef
Salt and pepper
3 tablespoon Butter
1/3 pound Mushrooms, sliced
1 tablespoon Shallots, minced
2 tablespoon Parsley, chopped

Preparation:

1. Divide the meat into 4 equal portions and shape into flatten rounds.
Sprinkle both sides with salt and pepper. 2. Heat a skillet, preferably of black iron, until almost smoking. Add the patties and cook 3 min. or until nicely browned on one side. Turn and cook 2-3 min. on the other side (or longer depending on doneness). Remove the patties to a warmed serving platter and keep hot. 3. Pour the fat from the pan. Add the butter and when hot, add the mushrooms. Cook, stirring, until they are teder and give up liquid. Cook until the liquid evaporates. 4. Sprinkle the mushrooms with the shallots and parsley and stir briefly to blend. Spoon the mushroom mixture onto the platter with the hamburgers.

This dish: Steak hache provencale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamburgers with Onions, Swedish Style

Servings: 4 Servings

Ingredients:

1 ½ pound Ground beef
3 tablespoon Butter
3 Yellow onions; sliced
1 Green pepper; in rings
Salt and pepper
Parsley potatoes; pickledcucumbers, optional

Preparation:

Shape the meat into 4 or 5 patties, handling it as little as possible. Melt half the butter ina skillet, add the onions and saute over low heat until golden. Add the pepper rings and ½ cup boiling water. Season with salt and pepper to taste, remove from heat and keep warm. Season the meat on both sides and saute it in the remaining butter in the skillet until it is of desired doneness. Top each patty with the onion mixture and serve with potatoes and cucumbers if desired. Makes 4-5 servings.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997

Hamburgers with Peach Relish

Servings: 2 Burgers

Ingredients:

1 medium Ripe peach, peeled, halvedand pitted
1 Plum tomato, peeled, seededand coarsely chopped
1 Clove garlic
1 Rounded teaspoon mincedjalapeno pepper
½ teaspoon Sugar
½ To 1 t. cider vinegar
Salt, freshly ground whitepepper
2 Hamburgers, cooked to taste
2 Hamburger buns or 4 slicespumpernickel bread

Preparation:

Place peach, tomato, garlic and jalapeno pepper in food processor and process or mince by hand. Remove to bowl. Add sugar, vinegar, salt and pepper to taste. Let stand while making hamburgers.

Place hamburgers on buns. Top each with half the relish and serve immediately.

Makes 2 servings.

Posted by Stephen Ceideburg July 27 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Hamburgers with Rajas De Chile Verde

Servings: 4 Servings

Ingredients:

Make hamburgers as youprefer
2 tablespoon Olive oil
1 large Onion
4 Long green chiles; (up to 6)
2 Cloves of garlic; chopped

Preparation:

Broil, steam and peel long green chiles--either Big Jim's for medium or Barker's for hot

Cut the chiles into long strips, discarding seeds and stems. Cut the onion toward the root end and slice the pieces so they are more or less like strips.

Heat the oil in a medium skillet. Add the onions. Cook over medium-high heat until lightly browned. Add the chiles and the garlic. Strir-fry until the chile is hot.

Serve mounded on top of hamburger patties.

Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 24, 1998

Hamburger-Vegetable Chowder

Servings: 6 Servings

Ingredients:

1 pound Ground sirloin
1 cub Chopped onion
1 ½ cub Peeled, diced potatoes
½ cub Thinly sliced celery
½ cub Sliced carrot
1 1 pound can of tomatoes
1 ½ cub Water
2 teaspoon Cajun seasoning
2 Cloves garlic, crushed
1 teaspoon Each- oregano and basil
½ cub Half and half
Salt and pepper
Red wine

Preparation:

1) Brown beef and pour off excess fat. 2) Add onions and cook until lightly brown. Add garlic, celery and carrots, saute a few minutes more. 3) Add potatoes, tomatoes, water, and seasonings. 4) Cook until veggies are just tender, add half and half and wine, taste for seasonings. I like this with a good crusty bread and a green salad with a vinagrette.

Recipe by: Jen Posted to MC-Recipe Digest V1 #570 by Jennifer Blanton <jlb6710@acs.tamu.edu> on Apr 15, 1997

Hamburg-Style Fish Salad

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 pound White fish fillets; *
½ cub ;hot water
4 Eggs; large, hard cooked
2 Pickles; dill
1 tablespoon Capers

sauce:
2 tablespoon Mayonnaise
2 tablespoon Sour cream
2 teaspoon Lemon juice
1 teaspoon Mustard; dijon-style
½ teaspoon Salt
¼ teaspoon Pepper; white

garnish:
1 Egg; large, hard cooked
4 Beets; canned, slices

Preparation:

* Fillets may be fresh or frozen. They can include cod, turbot, or +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-Cheese Bread Bake

Servings: 4 Servings

Ingredients:

12 Sandwich slices white orwheat bread
½ pound Sharp Cheddar cheese; grated
2 cub Diced cooked ham; diced
12 large Eggs beaten with
2 cub Milk
½ teaspoon Salt
½ cub Melted butter

Preparation:

Cube bread and place ½ of it in 9x13 pan. On top put ½ the ham and ½ the cheese; put other ½ of bread and rest of ham and cheese. Pour egg and milk mixture on top and dribble on butter. Refrigerate overnight and bake at
350 degrees 50-60 minutes.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998

Ham-Cheese Crescent Pinwheels

Servings: 18 Pinwheels

Ingredients:

4 ounce Refrigerated crescent rolls
2 ounce Boiled ham, thinly sliced
2 teaspoon Prepared mustard
1 ½ ounce Processed American cheese shredded
Caraway or sesame seedOR- poppy seed

Preparation:

Preheat oven to 375 F (moderate).

Grease a baking sheet. Unroll crescent dough and seal perforated seams.
Place ham slices on dough. Spread with mustard and sprinkle with shredded cheese. Starting with the longer side, roll tightly and seal edges. Cut into 18 slices, about ¾ inch each.

Place pinwheels on baking sheet. Sprinkle with caraway seed, sesame seed, or poppy seed, as desired. Bake until lightly browned, about 12 minutes.

Calories per pinwheel: About 35

VARIATION: Date-Nut Crescent Pinwheels -- Omit ham, mustard, cheese, and seed. Mix together 1/3 cup finely chopped pitted dates, 2 tablespoons finely chopped walnuts, and 1 tablespoon orange juice. Spread mixture on unrolled crescent dough. Continue preparation as above. About 30 calories per pinwheel.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Ham-Cheese Surprise

Servings: 8 Servings

Ingredients:

4 Whole eggs
1 cub Milk
5 ½ cub Shredded Swiss cheese
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper Pinchof sugar
1 dash Tabasco sauce
2 cub Whole kernel corn; fresh orfrozen, but thawed
4 Green onions including tops;minced
1 ½ cub Baked ham in chunks

Preparation:

Beat eggs, milk, cheese and seasoning together in a large bowl until well mixed. Stir in corn and green onions. Pour half the mixture into a 2 quart baking dish. Place the ham chunks over the top. Pour in remaining egg and cheese mix, spreading evenly with spoon. Place baking dish on inverted dinner plate in oven. Microwave at medium (50%) until center is set, 30 to 35 minutes. Let stand 10 minutes. Makes 6 to 8 servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997

Hameen Ii (Slow -Cooked Chicken and Rice)

Servings: 6 Servings

Ingredients:

2 tablespoon Corn oil
1 medium Onion, chopped (½ cup)
1 Chicken, 3 pounds
1 cub Chopped tomato, fresh orcanned
2 cub Raw rice, well rinsed
1 cub Dried chick-peas, covered inwater overnight, drained
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
3 cub Water

Preparation:

Copeland Marks

Another Hameen, or slow-cooked chicken and rice dish for the Sabbath, this is a contemporary recipe. It can be prepared at any time as long as it is baked slowly and thoroughly. There are great advantages in today's busy world in having a one-dish meal that can be prepared and put in the oven 5 hours before dinner time.

1. Heat the oil in a pan large enough to hold all the ingredients. Add the onion and stir-fry over low heat until golden, about 3 minutes. Add the chicken and brown lightly on all sides for 5 minutes.

2. Add the tomato and fry for 2 minutes. Place the rice all around the chicken, and add the chick-peas, salt, pepper, paprika and water. Cover the pan tightly, bring to a boil, and simmer on top of the stove for 5 minutes.
Then bake in a 200-degree F. oven for 5 hours ..... the longer, the better.
The chicken will become quite tender, the rice will be cooked but still moist.

Serve warm.

Posted to JEWISH-FOOD digest V97 #009

From: Pat Gold <plgold@ix.netcom.com>

Date: Sun, 1 Sep 1996 14:14:43 +0000

Hamentachen Filling - Povidla

Servings: 12 Servings

Ingredients:

--GRAMMIE'S KITCHEN
1 pound Prunes
1 cub Raisins
½ cub Nuts
½ Orange; pulp, rind-no seeds
¼ cub Sugar

Preparation:

Cook prunes and remove pits. Pour boiling water over raisins and let stand till plump. Drain. Put prunes, raisins,nuts, and half orange in FP.

Zap with steel blade. Add sugar. Sara says to put it through the medium blade of a food chopper or mill.
Anyone have one of these anymore?

Recipe from LOVE AND KNISHES , Sara Kasdan. This one is my personal favorite filling. My Bubbe used to chop it up in a large wooden bowl w/ a hand held single bladed food chopper. She didn't have fancy gadgets, <G>.

Hamentaschen

Servings: 1 Servings

Ingredients:

Cream Cheese Pastry; doublerecipe OR Basic Oil Dough
Prune Filling; Date Filling,Or, Apricot Raisin

Preparation:

Prepare desired dough as directed. If using Cream Cheese Pastry, prepare in two batches.

Prepare desired filling. Divide dough into 4 pieces. Flour each piece of dough lightly. Roll out on a floured board or pastry cloth to ¼" thickness. Cut in 3" circles.

Place a spoonful of filling on each circle. Bring sides upwards to meet.
Pinch to form a triangle.

Place on a greased cookie sheet. If desired, brush with 1 egg yolk which has been blended with 1 tsp. water.

Bake Cream Cheese Pastry Hamentaschen at 400'F for about 15 minutes, and Oil Dough Hamentaschen at 350'F for 25 to 30 minutes. Freezes well.

Yield: about 4 dozen.

Recipe by: Norene Gilletz "The Pleasures of Your Processor" Recipe by Vegetarian site*
Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Feb 20, 1998

Hamentaschen (Poppyseed-Filled Pastries)

Servings: 1 Servings

Ingredients:

FILLING:
1 cub Black poppyseeds
½ cub Milk
2 tablespoon Butter
¼ cub Superfine sugar
2 tablespoon Corn syrup
½ cub Walnuts, chopped
1/3 cub Raisins
½ teaspoon Vanilla extract or gratedlemon rind

PASTRY:
2 Eggs (reserve a little forglazing)
2/3 cub Superfine sugar
½ cub Oil
1 teaspoon Vanilla extract
½ Orange, grated rind of
3 cub All-purpose flour
1 ½ teaspoon Baking powder

Preparation:

Stir together milk and poppyseeds, followed by all the other ingredients except the vanilla extract or lemon rinds. Cook in a small pan until thick (about 5 minutes), Taste and add more sugar if necessary. Add vanilla or lemon rind when cool.

Whisk the eggs until thick, then whisk in the sugar, oil and seasonings.
Stir in enough flour to make a rollable dough. Roll out on a floured board until ¼" thick and cut into 3" rounds.

Place a spoonful of the cooled filling in the center of each round and then draw up three sides to form a triangle and pinch the edges firmly together.
Brush the tops with a little beaten egg. Bake at 350 degrees for 30 minutes. Cool on a cooling rack.

Makes about 24 hamentaschen. Keeps for one week in an airtight container.
Can be frozen for 3 months. Posted to Kitmailbox Digest by William and Melissa Firman <mfirman@home.cynet.net> on Mar 31, 1997

Hamentaschen (Yeast Dough)

Servings: 1 Servings
Source: My mother

Ingredients:

4 cub Flour
½ pound Margerine
1 Cake yeast; (I think that's1 packet or 2-¼ t.)
4 Egg yolks
4 tablespoon Sugar
½ pint Sour cream
¼ cub Milk; (up to ½)

Preparation:

Dissolve yeast in lukewarm water. Add eggs, sugar, sour cream. Add milk to make 1 pt.

Mix flour and margarine. Add the yeast mixture. Beat until absorbed.

Refrigerate overnight.

Roll small pieces in flour. Roll out. Cut circles, fill, form hamentaschen.

Bake 20-30 minutes at 350 on a greased pan.
NOTE: my mother filled these with a cheese filling made with the farmer's cheese that we've talked about that I haven't seen in the stores since I was a kid. They tasted just like cheese danish. I tried to make them once years ago but they didn't come out like mom's.

Posted to JEWISH-FOOD digest Volume 98 #027 by "Marsha " <mlefko@dct.com> on Jan 15, 1998

Hamentashen

Servings: 48 Servings

Ingredients:

4 cub Flour
3 teaspoon Baking powder
¼ teaspoon Salt
¾ cub Sugar
4 Eggs (can use eggsubstitute)
¼ cub Orange juice
2/3 cub Cooking oil
1 Lemon or orange; grated rindof

MOHN (POPPYSEED) FILLING:
1 can Solo brand poppyseed
1 Egg
1 tablespoon Lemon juice
1 teaspoon Honey
¼ cub Finely chopped nuts(optional)

Preparation:

From: jmasters@eng.sun.com (Joan Masters)

Date: 6 Feb 1995 11:16:45 -0000
This recipe by Joy Danzig, former Rebbitzen at Cong. Beth David and is from a cookbook published by the Sisterhood.

Sift the dry ingredients into a bowl. Add the eggs, oil, juice, and rind and stir well. Knead dough lightly until smooth. Roll dough to ⅛" thickness and cut into 3-½" rounds. Put a heaping teaspoon of filling (mohn/poppyseed, prune or jam) in the center of each round. Fold edges inward and pinch at the corners /_\ to form a triangle (sorry, it's the best I can provide). Bake on a greased baking sheet at 375 degrees for 30 minutes or until lightly browned. Makes about 4 dozen. Enjoy!

Mohn (poppyseed) Filling: Mix all together, then spoon onto prepared dough and bake.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamentashen

Servings: 4 Servings

Ingredients:

DOUGH:
2 Eggs
½ cub Sugar
¼ pound Margarine
1 teaspoon Vanilla
1 teaspoon Lemon juice
1 teaspoon Orange juice
1 ½ teaspoon Baking powder
2 ½ cub Flour

FILLING:
½ Jar cherry pie filling or 1prune filling

Preparation:

Combine ingredients for dough. Roll out on floured board. Cut out with plastic lid or water glass. Fill and fold. Bring 3 sides of circle together at the center to form a triangle. Pinch edges together to form a slightly seam. Leave small opening in middle. Bake in oven at 375 degrees for about 20 minutes on ungreased cookie sheet.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998

Hamentashen

Servings: 1 Servings

Ingredients:

2 Eggs
1 pinch Salt
1 teaspoon Vanilla
1 teaspoon Baking powder
1 cub Sugar
½ cub Oil
2 cub Flour, and as much more asneeded to roll

Preparation:

In mixer beat together all the ingredients. Roll out into sheets as for a cookie. Cut into round circles with cutter or glass dipped into flour or sugar. Use commercial Hamentashen filling and place about 1 teaspoon in middle. Draw up two sides as for a triangle and fold over top; pinch together. Put on greased baking sheet. Bake at 350 degree until browned. I would check after about 10 - to 15 minutes, and guage your own oven.

I would like to add, that we used chocolate candy for the filling, and they came out super. Posted to Kitmailbox Digest by Catherine <cathrine@lancnews.infi.net> on Apr 1, 1997

Hamentashen (Traditional Purim Cookie)

Servings: 60 Servings

Ingredients:

4 Eggs
1 cub Oil
1 ¼ cub Sugar
2 teaspoon Vanilla
3 teaspoon Baking powder
5 ½ -(up to)
6 cub Flour
1 -(up to)
2 Jars (small) baked goodfilling (apricot; prune,cherry, poppyseed; etc.)

Preparation:

From: MARNI <MJFST19@vms.cis.pitt.edu>

Date: Wed, 8 Feb 1995 22:30:42 GMT

Mix together eggs, oil, sugar, and vanilla. Add baking powder and flour.
Knead until smooth. Roll out very thin (⅛ inch if you can) on a floured board. Cut out circles with a drinking glass. Put a dollop of filling in the center of each circle. Fold in three sides over the filling to make a triangle with filling showing in the center. Bake at 350 degrees for 15 minutes on a greased cookie sheet.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Hamentashen or Rolled Cookie Dough

Servings: 1 Servings

Ingredients:

2 Sticks margarine
2 teaspoon Vanilla
2 cub Sugar
1 teaspoon Salt
4 cub Flour
4 teaspoon Baking powder
2 Eggs

Preparation:

Cream sugar and margarine ,add eggs and vanilla then add flour salt and baking powder. Roll out and cut with glass or whatever shape you want. Fill with filling and pinch sides together to form a triangle. Bake 375 for about 12 to 15 or til lightly browned.
I have used this for years and i think it is truly the best. I even use it for making cookies at Chanukah time.

Posted to JEWISH-FOOD digest V97 #042 by Shulie9@aol.com on Feb 6, 1997.

Hamentashen/pie Crust Dough

Servings: 1 Servings

Ingredients:

2 Eggs
½ cub Oil
¾ cub Sugar
½ teaspoon Baking powder
¼ cub Orange juice
1 Grated orange rind
2 ½ Tp 3 cups flour

FILLINGS:
1 pound Prepared mohn filling;(poppy seed) -or-
1 pound Lekvar; (apple or prunebutter) -or-
Strawberry or apricotpreserves

Preparation:

Mix all well. Add flour as necessary to make smooth elastic dough. Divide dough and roll out on floured surface to about ⅛" thick. Use a round cookie cutter or glass to cut out a 3" circle. Fill with ½ -2/3 teaspoon of filling in middle of circle.

TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up to center to meet 2 sides. Pinch edges together. Place on greased cookie sheet 1" apart. Bake in preheated 350* oven for 20 minutes.

FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar (apple or prune butter) or strawberry or apricot preserves

Posted to JEWISH-FOOD digest Volume 98 #015 by "Aliza Blizinsky" <alizab@hotmail.com> on Jan 08, 1998

Ham-Filled Mushroom Caps

Servings: 4 Servings

Ingredients:

3 tablespoon Cured ham, finely diced
2 Cl Garlic, minced
2 tablespoon Parsley, minced
½ Dried red chili pepper, seed
¼ teaspoon crushed red pep
2 teaspoon Fruity olive oil
12 Medium mushroom caps, brushe

Preparation:

In a bowl mix together the ham, garlic, parsley, chili pepper, and olive oil. Fill the mushroom caps with this mixture, arrange in a baking dish [may be prepared ahead], and bake at 350ø F for 15 minutes. (Champi¤ones Rellenos De Jamon). From "Tapas: The Little Dishes of Spain" by Penelope Casas. Fat grams per serving: Approx. Cook Time:
:15

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Hamhock, Red Beans, and Rice

Servings: 1 Servings

Ingredients:

1 cub Chopped onions
½ cub Chopped celery
2 tablespoon Minced garlic
8 ounce Andouille sausage; cut into2 ounce links
2 Bay leaves
¼ teaspoon Black pepper
1 teaspoon Dried thyme
½ teaspoon Cayenne
1 teaspoon Salt
1 Ham hock; about 1 pound
1 pound Red beans; soaked anddrained
8 cub Chicken stock; (up to 10)
2 cub Cooked white long grainrice; warm

GARNISH:
2 tablespoon Chopped green onions
Essence
Crusty loaf of bread

Preparation:

ESSENCE OF EMERIL SHOW#EE2299

In a stock pot, saute the onions, celery, and garlic for 1 -2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock.
Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash ¼ of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed.
Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top.
Garnish with green onions, Essence and crusty bread.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

Ham-Linguine Florentine

Servings: 3 Servings

Ingredients:

3 ounce Linguine
8 ounce Ham; julienned
1 tablespoon Slivered almonds
1 cub Sliced mushrooms
½ cub Chopped onion
1 cub Fat-free beef broth
½ cub Evaporated skim milk
1 tablespoon Cornstarch
½ teaspoon Dried marjoram; crushed
2 tablespoon Dijon mustard
¼ cub Chopped fresh parsley
6 ounce Fresh spinach; coarselychopped

Preparation:

Cook the linguine according to package directions. Let the linguine sit in the water while finishing the recipe.

In large saucepan cook almonds over medium heat about 1-2 minutes or until golden, stirring constantly. Remove almonds from pan and set aside.

In same pan, cook mushrooms and onion in broth about 2 minutes or just till vegetables are tender. Combine milk and cornstarch and mix well. Stir milk mixture and marjoram into pan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Stir ham, mustard, and parsley into saucepan; heat through. Stir in the spinach and heat til just wilted. Stir in linguine and place on plates. Sprinkle toasted almonds over all.

Per serving: 344 Calories; 11g Fat (27% calories from fat); 27g Protein; 38g Carbohydrate; 45mg Cholesterol; 1381mg Sodium

Recipe by: Low Calorie Recipes - Spring, 1990 Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@ix.netcom.com> on Jul 29, 97

Hammelsuppe (Mutton Soup)

Servings: 6 Servings

Ingredients:

600 g Mutton
1 teaspoon Salt
1 Onion
½ Celariac (celery root)
1 Leek
1 Carrot
3 medium Carrots
4 teaspoon Fine farina
1 Egg yolk
2 teaspoon Cream or milk

Preparation:

Serves four.

Potato dumplings (Kartoffelkloesse), parsley, nutmeg

Cut well washed pieces of mutton into bite sized pieces. Place in water (1 ½ liters) with salt and bring to a boil. Add the the celeriac and carrots, finely cut onion, and then put in cubed potato. Cook for 1 ½ hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk.

Posted by John Hartman. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham'n Rice Unique

Servings: 6 Servings

Ingredients:

1 Egg
2 tablespoon Milk
1 teaspoon Dry mustard
⅛ teaspoon Pepper
1/3 cub Fine cereal crumbs
1 can (10.7-oz) cream of tomatosoup
¼ cub Grated parmesan cheese
¼ cub Shortening
6 slice (large) ham; ⅛" thick
3 cub Hot cooked rice
½ pound Sliced american cheese

Preparation:

Beat egg with fork. Stir in milk, mustard and pepper. Combine crumbs with Parmesan cheese. Dip ham slices in egg mixture then in crumbs. Saute prepared ham slices in shortening until lightly browned on both sides.
Spoon rice into greased baking pan. Arrange ham slices on top. Top ham with cheese slices; cover with soup. Cover and bake at 375 for 20 minutes. A simple Sunday supper for 6! Served piping hot with celery and radishes or a quick green salad, it makes a perfect meal in minutes.

MRS MALLOYD MOORE (EDNA)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Ham'n Swiss Croissants

Servings: 4 Servings

Ingredients:

3 tablespoon Butter (45mL)
3 cub Mushrooms, sliced (750mL)
3 tablespoon Green onion, sliced (45mL)
1 ½ tablespoon Flour (25mL)
¾ cub Milk (175mL)
Salt
Pepper
4 large Croissants, halved
8 slice Ham
6 ounce Swiss cheese, sliced (170g)

Preparation:

Melt butter in saucepan. Saut mushrooms and onions until tender and mushroom liquid has evaporated.

Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste.

On bottom half of each croissant layer 2 slices of ham, one quarter of the cheese and one quarter of the mushroom sauce; replace top of croissant.
Bake in 350F180C oven about 15 min. or until heated through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-Pickle Spread

Servings: 1 Servings

Ingredients:

1 package (3 oz) cream cheese
¼ cub (2-¼ ounce can) deviledham
1 tablespoon Pickle relish
¼ teaspoon Worcestershire sauce
¼ teaspoon Dry mustard
½ teaspoon Finely chopped onion

Preparation:

Blend softened cheese with remaining ingredients; mix well. Chill.

Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan.

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997

Ham-Potato Scallop

Servings: 4 Servings

Ingredients:

1 ½ cub Cooked ham; cubed
½ cub Onion; chopped
4 medium Peeled potatos; thinlysliced
1 can Cheddar cheese soup; * seenote
½ cub Milk
¼ cub Fine dry breadcrumbs
2 tablespoon Parsley
1 tablespoon Butter; melted

Preparation:

*10 ½ to 11 ounce can, may substitute cream of mushroom or celery OVEN 350 DEGREES In a 11 ½ quart casserole(or a 11 x 13 pan), layer half of the ham, half of the onion and half of the potatoes. Repeat the layers. mIx the soup, milk and ¼ teaspoon pepper. Pour over the potatoes and bake about 1 hour or until potatoes are tender. Mix crumbs, parsley and margarine. Sprinkle on top of the casserole. Return to overn for 15 minutes. Let stand for 10 minutes
Posted to MC-Recipe Digest V1 #176

Date: Tue, 30 Jul 1996 21:26:13 +0000

From: Stephanie Ash <s.ash@worldnet.att.net>

Ham's Piquant Barbecue Sauce

Servings: 1 Servings

Ingredients:

2 medium Onions, chopped
Olive oil
1 Green bell pepper, chopped
2 Beef tomatoes, chopped
2 teaspoon Allspice
2 teaspoon Mustard
4 teaspoon Extra hot chile powder
1 teaspoon Cumin
1 tablespoon Capers, chopped
1 Glass red wine

DIRECTIONS:
4 Cloves Garlic, chopped
1 Red bell pepper, Chopped
12 ounce Tomatoes, chopped
1 Sml can concentrated tomatopaste
1 teaspoon Ginger
2 teaspoon Mild paprika
2 teaspoon Oregano
2 teaspoon Olive paste
1 tablespoon Soy sauce
Black pepper

Preparation:

Sweat the onions and garlic in a saucepan with the olive oil, taking care not to brown (a pot with close fitting lid helps), add the sweet peppers cook a little longer, add the tomato, cook a little more, then chuck everything in and cook for another 45 minutes. Liquidize. That's it.

Ham-Stuffed Biscuits

Servings: 24 Servings

Ingredients:

1 tablespoon Butter
¼ medium Onion, finely diced
1 Clove garlic, finely minced
1 pound Cooked ham, diced
1 tablespoon Chopped fresh parsley
1 pinch Thyme
½ cub Cream Sauce (recipeseparately)
24 Hot Biscuits (recipeseparately), split

Preparation:

This is a special-event recipe. (Used e.g. at Lynda's wedding reception.)

1. In a cast-iron skillet, melt butter, saute onion and garlic until golden brown.

2. Add ham and seasonings; stir in Cream Sauce and keep warm.

3. Arrange open biscuits on serving platter(s). Place a heaping teaspoonful of ham stuffing in the center of each biscuit, close gently, and serve at once.

Makes 24 biscuits.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.

Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Ham-Stuffed French Rolls

Servings: 7 Servings

Ingredients:

2 cub Cooked ham -- finely
Chopped
2 Hard-boiled eggs -- finely
Chopped
2 tablespoon Green onion -- minced
2 tablespoon Ripe olives - optional --
Chopped
1 teaspoon Mustard
1 teaspoon Sweet pickle relish
½ cub Cheddar cheese -- small
Cubes
1/3 cub Mayonnaise
7 French rolls

Preparation:

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops OR one end of rolls; scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Ham-Stuffed Manicotti

Servings: 1 Servings

Ingredients:

8 Manicotti shells
½ cub Chopped onion
1 tablespoon Vegetable oil
3 cub Ground fully cooked ham
1 can (4 oz.) sliced mushrooms,
Drained
1 cub Shredded Swiss cheese
3 tablespoon Grated parmesan cheese
¼ To ½ cup chopped green
Pepper
3 tablespoon Butter
3 tablespoon Flour
2 cub Milk
Paprika
Chopped fresh parsley

Preparation:

Cook manicotti according to pack directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add ham, mushrooms, half the Swiss cheese & parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly, until thickened & bubbly. Mix a quarter of the sauce into ham mixture.
Stuff shells with about 1/3 cup of filling each. Place in a greased 11x7 baking dish. Top with remaining sauce; sprinkle with paprika.
Cover & bake at 350 degrees for 30 minutes or until heated through.
Sprinkle with parsley & remaining Swiss cheese before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Ham-Watercress Sandwiches

Servings: 1 Servings

Ingredients:

4 Thin slices white bread;crusts removed
4 tablespoon Cream cheese with chives;softened
4 Thin slices baked ham
1/3 cub Small watercress sprigs;stemmed
Orange sections
Minced red onion

Preparation:

1. Spread the slices of bread with the cream cheese.

2. Trim the ham to fit the slices of bread. Layer the ham and watercress on the bread. Using a serrated knife, cut the sandwich in half diagonally.

3. Garnish the sandwiches with orange sections and sprinkle with red onion.

>From the recipe files of RecipeLu <recipelu@recipelu.com>

Recipe by: http://www.geocities.com/Heartland/Valley/2290/

Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 19, 1998

Ham-Yam Mountain

Servings: 1 Servings

Ingredients:

1 slice Boned cooked ham; (3 ounces)
1 Canned pineapple slice; (nosugar added)
3 ounce Peeled cooked yam or sweetpotato; mashed
½ teaspoon Firmly packed brown sugar
¼ teaspoon Ground cinnamon
1 teaspoon Margarine

Preparation:

Preheat oven to 35CrF. Spray shallow indi-vidual baking dish with nonstick cooking spray; set ham slice in dish and top with pineapple slice. Spread mashed yam (or sweet potato) over pineapple, sprinkle with brown sugar and cinnamon, and dot with margarine. Bake until heated through, about 15 minutes.

MAKES 1 Serving

Each serving provides: 3 Protein Exchanges; 1 Bread Exchange; 1 Fat Exchange; ½ Fruit Exchange; 10 catches Optional Exchange Per serving: 300 calories; 19 g protein: 9 g fat: 36 g carbohydrate; 34 mg calcium; 1,076 mg sodium: 45 mg cholesterol

VARIATION:

Omit brown sugar. Sprinkle yam (or sweet potato} with cinnamon, dot with margarine, and top with 2 medium marshmallows (1A ounce). Bake until marshmallows melt and mixture is heated through, about 15 min-utes.
Increase Optional Exchange to 50 calories. Per serving: 337 calories; 20 g protein; 9 g fat; 45 g carbohydrate; 34 mg calcium; 1,081 mg sodium; 45 mg cholesterol

Tabitha LeClere Hortonville, New York

Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Mar 01, 1998