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.
Ham Salad Spread:
In a food processor, combine the ham, celery, onion, and
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.
In a large mixing bowl, combine the first 10 ingredients; taste salad.
Carefully season to taste (if needed) with salt and pepper--country ham is plenty salty so you may not need any salt.
Cover and refrigerate for several hours.
Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
Remove crust from loaf of bread.
Cut 4 lengthwise slices. Spread each bread slice with softened butter.
Spread chicken salad first and second slice of bread.
Put cheese spread between second and third slice.
Put ham salad between third and fourth slices.
Press loaf together; wrap in wax paper.
Chill 1 hour. Frost top and sides of loaf with cream cheese, softened with cream.
Arrange chopped parsley, sliced green pepper or sliced tomatoes on top.
Cut into thick slices when serving.
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.
Use amounts of each ingredient as desired.
Grind pork roll and pickles.
Add grated cheese.
Add enough salad dressing for desired consistency.
Spread between 2 pieces of bread.
Wrap in aluminum foil and heat in oven.
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.
Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
Chill until ready to make sandwiches or rolls.
When ready to make sandwiches, put a good amount of meat filling on the roll.
Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
Put the top piece of bread or roll on, and serve.
Combine eggs, ham, celery, pickle, green onions and add enough Miracle Whip to moisten.
Cover 8 slices bread with a slice of cheese and top with filling.
Place one slice on top.
Place margarine on top slice and place on oven broiler pan.
Put under broiler at 475\u00b0 until golden brown.
Turn sandwiches and repeat. Serve with mug of hot tomato soup or cream of broccoli or cream of celery.
In a medium bowl combine the first 6 ingredients together.
In a small bowl mix together the mayonnaise and yellow mustard until well combined; add to the mixture in the ham mixture; mix to combine.
Season with black pepper to taste.
Cover and chill a minimum of 2 or more hours before using.
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.
In a small bowl mash the hard boiled eggs with the mayonnaise.
Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
Cut sandwich in half and enjoy!
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.