Ham Salad Spread:
In a food processor, combine the ham, celery, onion, and
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
Heat oven to 400\u00b0.
Generously grease pie plate, 9 x 1 1/4-inch.
Heat water and margarine to boiling in 2-quart saucepan.
Add baking mix, all at once.
Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
Remove from heat.
Beat in eggs, 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up side).
Bake until puffed and dry in center, 35 to 40 minutes; cool.
Just before serving, fill with Ham Salad Filling.
Cut into wedges.
Makes 6 to 8 servings.
Preheat oven to 400\u00b0.
In saucepan, heat water and butter to rolling boil.
Stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Beat in eggs, all at once, until smooth and glossy.
Drop dough by slightly rounded teaspoon onto ungreased baking sheet.
Bake for about 25 minutes, or until puffed, golden brown and dry.
Place on wire rack.
Cool.
Cut off tops.
Remove soft dough.
Fill each puff with rounded teaspoon of ham salad.
Makes 5 or 6 dozen.
Combine all ingredients in medium bowl and mix well.
Refrigerate ham salad until cold. Serve you ham salad between two slices of bread or over a bed of crisp lettuce.
Mash the flaked ham with the mayonnaise and black pepper.
Mix in the green onions then the lettuce.
Split the croissants in half and fill with ham salad mixture.
Heat water and lentils to boiling; reduce heat.
Cover, simmer 3 minutes; remove from heat.
Let stand 1 to 2 hours.
Drain lentils; stir in ham, salad dressing, onions, olives, salt and pepper.
Cover and refrigerate for at least 1 hour.
Line salad bowl with lettuce leaves.
Spoon salad into bowl and garnish with parsley.
Makes 4 servings.
In a large bowl, combine the first five ingredients.
In a small bowl, combine the mayonnaise, ranch dressing, sour cream, chives and pepper.
Pour over ham mixture and toss gently to coat. Refrigerate until serving.
Just before serving, spoon 1/2 cup ham salad into each cream puff shell; replace tops.
Combine pickles, onion, and celery in a food processor; pulse to a medium-fine consistency. Add ham; pulse into pieces about 1/4 inch in diameter.
Stir ham mixture, mayonnaise, Dijon mustard, and Cajun seasoning together in a bowl.
Divide ham salad mixture over 4 slices of rye bread; lay 2 lettuce leaves over each. Cover with remaining bread slices.
Place diced ham in food processor and pulse until ham salad consistency. (not mush!) (you could use a meat grinder too)
In another bowl, mix together all other ingredients and then stir in ham.
Refridgerate. Eat. Yum.
Mix together the ham, celery, pecans, olives and onion in a large bowl.
Stir in mayonnaise and chili sauce.
Place stem end of tomatoes down on cutting board.
Cut each tomato about 2/3 way down into 8 equal wedges.
Open to allow space for stuffing. Place each tomato on a lettuce leaf lined salad plate and stuff with equal amounts of ham salad.
Makes 4 servings.
In a bowl combine the ham, celery, olives, parsely, mayonnaise, mustard, pickle, red onion, and salt and pepper to taste. Reserve.
Cut the cucumber into 1 1/2 inch-thick disks. With a melon baller scoop out a little bit of the centre of each cucumber disk to create a cup.
Fill each cup with a heaping tablespoon of the ham salad.
Serve cold.
Bring water and margarine to boil.
Add flour, and stir.
It will have the consistency of Play Dough.
Stir about 1 minute. Take off stove.
Stir in eggs, one at a time.
Drop by spoonfuls on cookie sheet.
(You may need to add a little flour to make it a good drop consistency.)
Bake at 400\u00b0 for 30 minutes.
Cut each roll in two pieces; stuff with ham salad or chicken salad.
Mix well the ham, apples, celery and nuts.
Cream together the remaining ingredients; pour over ham salad mixture.
Toast bread.
In small bowl, combine chicken or ham salad, pineapple and pecans.
Spread each of 6 toast slices with about 1/2 cup of mixture.
Top each with another toast slice.
Secure with toothpicks, then cut sandwiches in half. Serve sandwiches immediately.
Makes 6 servings.
Combine ham, celery, pickle relish, eggs, mayo and mustard; mix well. Chill.
Cut tops from tomatoes; scoop out pulp, leaving shells intact.
Sprinkle inside of each tomato with 1/8 teaspoons salt, invert on paper towels; drain.
Spoon ham salad into tomato shells.
Serve on lettuce leaves.
small bowl, combine the ham with the mayonnaise, scallion, Cornichons
Prepare biscuits according to package directions, 8-10 minutes in the oven. Cool biscuits on a wire rack.
Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
Split cooled biscuits and fill with ham salad.
ust before serving, fill with ham salad.
Cut into wedges.
Combine the potatoes, celery, onion, ham and water in a stockpot