owl), place 1 cup of Old Fashioned Oats. Pour the milk into
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.
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
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.
Cook ham in water 2 to 3 hours or until meat is tender.
Remove meat from bone and cut into bite-size pieces.
Add celery, onions and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.
br>Stir in potato, onion, ham, evaporated milk, and pepper.
>Method 1: Place ham in large roasting pan
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Chop finely the lettuce, watercress, chicory and romaine and arrange them in the salad bowl.
Cut the tomatoes in half, remove the seeds, then dice them finely and arrange them over the chopped greens.
Chop the bacon finely and sprinkle over the salad.
Cut the avocado in small pieces and place them around the edge of the salad.
Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and crumbled cheese.
Just before serving, mix the salad thoroughly with Old Fashioned French Dressing.
Cook potatoes, drain and cool.
In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes, cover and chill.
Yields 6 to 8 servings.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
Place beans in water in a large pot; bring to a boil.
Remove from heat.
Cover and let stand for 1 hour.
Add ham bone, onion, celery, carrots and all spices.
Simmer for 2 hours or until beans are tender.
Remove ham bone and cut meat; return to soup.
Remove bay leaf.
Garnish with hard-cooked egg yolk slices.
Serves 10 to 12.
Cook ham in water 2 to 3 hours or until meat is tender. Remove meat from bones and cut into bite-size pieces.
Add celery and carrots to broth; simmer until vegetables are tender.
Add ham, beans and pepper.
Bring to a boil, reduce heat and simmer 30 minutes.
Serves 30 to 35.
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.
efore they go into the salad).
Cook over low/medium
FOR THE POTATO SALAD: Cook 10 pounds waxy new
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.