Ham Salad Spread:
In a food processor, combine the ham, celery, onion, and pickles
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.
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.
Mix the jello and the boiling water.
Fold in the remaining ingredients; chill until set.
May use as a salad, sandwich spread or hors d'oeuvre with crackers.
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.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
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.
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.
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.
he egg, turkey and tuna sandwich, hard boil the eggs. Place
Drain peas and beans; chop the eggs.
The eggs, peas, beans, celery, onion, pickles, cheese and ham can be mixed a little.
Add the drained macaroni.
Mix together the sandwich spread, salt, pepper, sugar and milk well.
Add to the rest.
Cook soup macaroni according to directions.
Heat frozen peas and drain off butter.
Dice all vegetables very small and add shrimp and cooked peas.
Mix mayonnaise, sandwich spread and salt together.
Add this to the shrimp/vegetable mixture.
Toss good. This makes a lot!
Fills a 4-quart bowl.
May cut recipe in half. Chill and serve.
Shred the ham using the shredding blade on a food processor.
Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
Refrigerate 2 hours before 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.
In a medium mixing bowl, stir together the ham, apple, pineapple, celery and sandwich spread.
Spread each toast slice with about 1/3 cup of the ham mixture.
Top each with cheese and apple slices.
Makes 4 servings.
br>Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot
Mix cooled, drained macaroni with sandwich spread.
Add onion, celery seed and drained peas.
Toss well, but gently.
If not sour enough, add more sandwich spread.
Place in covered plastic or glass container and chill.
Shred carrots, chop onions and celery until fine.
Chop pickles coarse.
I use an egg slicer to dice eggs.
Add tuna, stir dry. Add sandwich spread and stir.
Add mayonnaise or salad dressing, mixing with each addition until of desired consistency.
Spread on bread of choice, enjoy.
Don't be afraid to adjust the ingredients to suit your own taste.
Greek Salad: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. ?.
Sandwich: Spread the mayonnaise on the inside of the bread. Cover with the salad and close. ??.
Tips: For lunch, it is preferable to carry the Greek salad and bread separately and then assemble them at the last moment.