Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.
Remove skin from smoked ham hocks.
In a large
Put softened cream cheese in bowl.
Chop green onions and ham in food processor.
Add the mixture to cream cheese.
Take hand and work onions and ham into mixture.
Take out of bowl and roll in chopped pecans.
In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
he green food coloring in a bowl and gently roll the egg
Place ham hocks in a pot, cover
o crisp. Add the diced ham and butter. Continue to cook
Heat 1 Tbsp of oil in a stir fry pan or wok over medium heat.
add egg, stir fry 30 seconds or until egg is done.
remove egg mixture from skillet.
add 1 Tbsp oil to pan, add onion, stir fry 3 minutes.
add garlic, stir fry 1 minute.
increase heat to medium high, add ham and stir fry 3 minutes.
add rice, peas, and corn stir fry 3 minutes.
add egg mixture, soy sauce, sesame oil, salt, and pepper, stir fry 1 minute or until thoroughly heated.
garnish with cilantro.
serving size: 1 1/2 cups.
f you like, add a green olive to the top or
b>egg sets slightly, add a couple of pieces of green onion and ham
Place ham hocks in
a pot, cover with water and bring to a boil.
Reduce heat
and
simmer 1 hour or until tender.
Heat another pan with
vegetable
oil,
when
oil
is hot, add black beans, chopped garlic, mash and crush them well together.
Stir in ham hocks,
sliced
green
pepper, soy sauce, red hot pepper and chicken broth.
Stir
until
blended.
Add green onions and salt. Serve hot.
Finger lickin good.
Cover egg with cold water in small saucepan. Bring to a boil, stirring, to center the yolk. Reduce heat to low; simmer for 3 mins. Drain, rinse egg under cold water until cool enough to handle, then peel away the shell.
Spread pesto over tortilla. Chop prosciutto and egg. Place on one side of tortilla, then roll tightly to enclose filling.
Cook wrap in panini maker or large skillet until browned and hot.
Snap or cut green beans in one inch pieces.<
bout 1 hour. Add the ham after 30 mins and add
egrees farenheit. Rinse and dry smoked ham, then stud it with whole
Bring broth and ham hocks to a boil over
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.
Press pastry dough into baking pan.
Set oven to 350\u00b0F
Combine egg yolks, sour cream, ham, and cheese. Pour over dough, like a pizza.
Bake at 350\u00b0F for 40-60 minutes, depends on oven as they vary.
Combine water, celery, carrots and cumin to pot and bring to a boil, add cubed/minced ham and boil until vegetables are tender.
Pour in tomatoes (and juice) and drained and rinsed beans.
Cook for a minute or so and then drain most of the liquid off.
Cook until heated through.
Taste for spice and add more if needed.
followed by the slices of ham. Fry for 4-6 mins