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home : news : news July 25, 2017

4/13/2017 4:22:00 PM
What to do with leftover ham?

Next Sunday we will be celebrating Easter and many of us will be preparing dinner for family, relatives or friends. It is a tradition for me when writing this column to have recipes using leftover ham.  What to do if you are invited to dinner and don’t have leftover ham? Go to the deli and buy the amount of ham needed for the recipe.

Today’s recipes are those using leftover ham starting with….


1-3/4 c. diced ham
1 c. each, canned green beans and corn                   
1/2 c. diced onion
1 can cream of mushroom or cream of chicken soup
1/2 c. milk
1/2 c. dry bread crumbs or crushed saltines
1-2 T. melted butter or margarine
Combine all ingredients except crumb mixture in a bowl. Turn into a sprayed or greased 2-qt. baking dish.  In a small bowl, combine crumbs and butter and sprinkle over ham mixture.  Bake at 375 degrees for 25-30 minutes or until hot and top is golden. You can prepare this dish ahead of time adding crumbs just before baking. Refrigerate until ready to serve. If preparing ahead of time bake about 10 minutes longer.   Makes 6 servings


Pastry for 1 – 9-inch pie
2 T. each, butter or margarine and flour
1/8 t. nutmeg
1-1/2 c. milk
1 c. shredded Swiss cheese
3 slightly beaten eggs
1-1/2 c  diced ham

Put pastry into pie plate fluting edge; set aside. In a medium saucepan melt butter; blend in flour. Over medium heat slowly add milk, stirring constantly. Cook and stir for about 2 minutes until thick and bubbly. Add cheese, stirring until melted; cool slightly. Stir small amount of cheese sauce into beaten eggs.  Return egg mixture to cheese sauce; add ham.  Pour into pie shell.
Bake at 375 degrees for 25-30 minutes or until knife inserted half-way between center and edge of pie comes out clean.  Pie may “sink” a bit as it cools. Cool 5-8 minutes before  cutting.   Makes 6 servings.  Serve with a lettuce salad or fresh fruit along with French bread for a complete meal.


Whether the weather is cool or warm, this is a filling soup for another way to use leftover ham.

1 c. thinly sliced celery
2 c. fresh, small cauliflowerets or larger pieces sliced about 1/2 –inch thick
1-13 oz. can chicken broth, or 1-2/3 c.
1 c. half-and-half or evaporated milk
1 can cream of potato soup, undiluted
1/4 c. water
2 T. cornstarch
1/8 t. white pepper
2 c. diced ham
1/2 c. shredded cheddar cheese
Bread croutons, optional

In a large saucepan, bring celery, cauliflower and chicken broth to a boil. Reduce heat to low, cover pan and cook until almost tender, 6-8 minutes. Do not drain; set aside.  In mixing bowl, gradually stir half-and-half or evaporated milk into potato soup. Combine water cornstarch and pepper. Stir into soup mixture; pour over cauliflower. Gently stir in ham. Simmer over low heat for 10 minutes. Do not boil! Just before serving, stir in cheese. Garnish with croutons if you wish.  Makes 6-8 servings.


 2 c. elbow macaroni, cooked according to package directions; drain
1 can cream of mushroom or cream of celery soup, undiluted
2/3 c. milk
1/2 t. celery or seasoned salt
1 c. shredded, medium or mild cheddar cheese
1 t. Worcestershire sauce
1-1/2 c. diced ham
2/3 c. corn flake crumbs

While macaroni is cooking, heat together next 5 ingredients, stirring over medium heat. Add ham. Add mixture to macaroni. Turn into greased 2-qt. casserole. Top with cornflake crumbs.  Bake at 350 degrees for about 40-45 minutes. Makes 6-8 servings.  Note: If you don’t have corn flakes, you can use canned French-fried onions or a mixture of 2/3 c. dry bread crumbs and 2 T. melted butter.

Thought for the Day: May your Easter celebration be one of joy, love and hope as we celebrate the Good News that He is Risen.  Alleluia!

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AnnMarie Brink - US Bank

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