rom heat.
Prepare turkey ham: Score the turkey ham and place in prepared
Chop turkey ham into cubes.
Place cubes into food processor and mince.
Combine all ingredients.
Serve on favorite bread or with crackers.
Combine turkey ham and cooled rice mixture in a large bowl. Peel and cube avocados and sprinkle with lemon juice.
Remove seeds from tomatoes and dice.
Mix avocados, tomatoes and green onion with turkey ham and rice.
Combine vinegar, oil and pepper; pour over salad.
Mix lightly and chill.
Combine the turkey ham, curry, cinnamon, and ginger in
lend well.
Stir in turkey ham, onions, green peppers and black
In 3-quart saucepan over medium-high heat, saute onion in oil 3 minutes or until translucent.
Blend in flour and pepper. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat.
Add potatoes; bring mixture to boil, stirring constantly.
Add corn and turkey ham; return mixture to boil. Reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened.
Serves 8.
Mix cream cheese and onion.
Spread on turkey ham slices. Roll into logs and place toothpick about every 5/8 or 3/4-inch. Cover.
Chill.
Slice apart and serve.
or 10 minutes.).
Sprinkle turkey ham, remaining onion and cheese in
This recipe came from an Antle Family cookbook put together by our mother's cousin and her daughter.
Ollie is in her nineties now so this recipe is very old.
Ollie wrote, \"I found this recipe on a folded slip of yellowed paper tucked into an old cookbook that hadn't been opened for 30 years.
It was written in my father's hand.
Beside it was the reduced recipe written in my late husband's Palmer Method writing.\"
Ollie's father was James F. Antle, my grandfather, Alvin Antle's oldest brother.
Spread ranch dressing on each slice of the bread.
On the ranch dressing side, top 1 bread slice with the turkey, ham, Swiss cheese and pickles.
Top with remaining bread slice.
Spread butter on outside of sandwich.
Heat nonstick skillet over medium-high heat.
Add sandwich, cook, turning once, until golden and cheese is melted, about 2-3 minutes per side.
Cool slightly before serving.
Spread low fat mayonnaise on one slice of bread and the honey mustard on the other slice.
Put cheese on the mayonnaise slice of bread, top with coleslaw and then ham.
Chop pickle up into dime sized slices and arrange on top of ham. Then top with alfalfa sprouts and honey mustard slice of bread. Enjoy.
toast the bread.
add 1 slice of cheese to a piece of the bread, add turkey, and turkey ham. add 1 tsp of mayo to 1 slice of bread and top the turkey.
add 1 slice of cheese, bacon (broken into 4 pieces), tomato, and lettuce.
add 1 tsp of mayo to last piece of bread and top sandwhich.
place 4 long sandwhich picks in bread and slice into 4 triangles.
serve!
Cook onion in butter until tender, but not brown.
Blend in flour, salt, and pepper.
Add mushrooms, cream, and sherry.
Cook and stir until thickened.
Add turkey, ham, and water chestnuts.
Pour into 1 1/2 quart casserole, and top with cheese.
Mix crumbs with melted butter and sprinkle on top of casserole.
Bake at 400F until bubbly and lightly browned (25 minutes).
Cook fettuccini to desired doneness as directed on package. Drain; rinse with hot water.
Keep warm.
In large skillet over medium-high heat, heat oil.
Saute onions for 1 to 2 minutes or until crisp-tender.
Reduce heat to medium.
Stir in sour cream, milk, parsley, salt and pepper.
Cook, stirring constantly, until hot.
Do not boil.
Stir in turkey ham, egg wedges and fettuccini; toss gently.
Makes 4 (1 1/2 cup) servings.
Combine.
Cook cabbage and 1/2 cup cheese.
Spoon about 3 tablespoons onto each ham piece and roll up.
Place, seams side down, in a baking dish.
Saute in 2 tablespoons butter or margarine.
Blend in flour.
Add milk and mustard; gently bring to a boil, stirring constantly.
Add 1/2 cup cheese and parsley. Pour over turkey rolls.
In a medium mixing bowl, combine eggs, basil and pepper; beat until combined.
Set aside.
In a 10-inch ovenproof skillet, cook onion in hot margarine until tender, but not brown.
Remove from heat; stir in spinach and ham or turkey ham.
Add egg mixture.
Saute onions and mushrooms. Blend in flour, salt, pepper, milk and sherry. Cook until thick. Add turkey, ham and water chestnuts. Pour into casserole dish and top with cheese.
Bake 25 to 30 minutes at 400\u00b0.
Serves 4.
Good to use up leftovers.
Cook onion in 2 tablespoons of butter until tender, not brown. Blend in flour, salt and pepper.
Add undrained mushrooms, cream and sherry.
Cook and stir until thickened.
Add turkey, ham and water chestnuts.
Pour into 1 1/2-quart casserole; top with cheese.
Mix crumbs and 3 tablespoons of butter.
Sprinkle on top. Bake in a hot oven (400\u00b0) for 25 minutes or until lightly browned (325\u00b0 oven if using glass casserole dish and cook longer).
Cook onion until tender in 2 tablespoons butter.
Blend in flour and pepper.
Add undrained mushrooms and apple juice. Cook, stirring, until thickened.
Add turkey, ham and water chestnuts.
Pour into greased casserole.
Top with cheese.
Melt remaining butter, and mix with bread crumbs.
Sprinkle over cheese.
Bake 25 to 30 minutes at 400\u00b0.
Preheat oven to 350\u00b0.
Sprinkle ham and cheese over pie shell.
In a small bowl, combine egg and milk; pour evenly into pie shell. On cookie sheet, bake quiche 20 to 25 minutes or until knife inserted in center comes out clean.
Yield: 2 servings.