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.
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.
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.
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.
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.
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.
br>Bake the potato rounds for about 45 minutes, or until
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.
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 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.
edium heat. Cook the lamb for 3-5 mins, turning, until
Tip:
Ground canned luncheon meat may be substituted for ham.
ust before serving, fill with ham salad.
Cut into wedges.
ore dressing than is needed for the salad, I think, but it
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.
ry in 3-4 batches, for 1-2 mins each, until