Ham Salad Spread:
In a food processor, combine the ham, celery, onion, and
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.
First 3 ingredients are
ground
up
with food chopper. Add pimentos,
pepper and
salad
dressing,
then
mix
well. Double the recipe for larger
amount
or for party sandwiches. Make ahead for extra seasoned taste and keep refrigerated.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
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.
all container.
Let rise for 10 minutes or so.
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.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
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.
For the cashews: Heat the oven
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.
For the chicken, mix the curry
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.
ntil shrimp is cooked.
For each salad place 1 cup of
br>Bake the potato rounds for about 45 minutes, or until
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
edium heat. Cook the lamb for 3-5 mins, turning, until