April 14, 2004 at 6:13 p.m.
Here are a few ideas for you:
•Add some slivers of ham to veggies and make a stir fry with rice on the side.
•Fix your favorite pasta salad and add cubed ham for a nice main dish salad.
•Make a ham and cheese omelet, adding some diced onion and green pepper.
•Fix a baked potato and top it with chopped veggies, diced ham and shredded cheese.
•Instead of just a ham sandwich, add sliced tomato, avocado, maybe some alfalfa sprouts, provolone cheese, Dijon mustard and put it all between two slices of whole wheat bread. Almost sounds like a “Dagwood sandwich” to me.
I always make split pea or bean soup using the ham bone but my next favorite soup uses cubed cooked ham.
CHUNKY HAM AND POTATO SOUP
3 medium red potatoes, peeled and cut into 3/4-inch cubes
2 c. water
1/2 c. diced celery
1/4 c. diced onion
3 T. butter or margarine
3 T. flour
1/8 t. crushed red pepper flakes
1/8 t. white pepper
3 c. milk
1 c. shredded cheddar cheese
1 c. cubed cooked ham
Bring water to a boil in 2 qt. saucepan. Add potatoes and celery and cook until tender about 10 minutes.
While potatoes are cooking, melt butter in large saucepan over medium heat. Add onion; cook stirring until onion is tender but not brown. Add flour and seasonings; cook 3-4 minutes. Gradually add potatoes, cooking liquid, and milk to onion mixture in pan; stir well. Simmer over low heat 10 minutes. Stir in cheese and ham. Simmer over low heat 10 minutes, stirring often. Serves 8.
We do a lot of soups or sandwiches for lunch and it’s nice to try something a bit different than grilled cheese, egg salad or peanut butter and banana for a change. We enjoy this hot sandwich.
HOT HAM AND CHEESE BUNS
1-1/2 T. prepared mustard
1 T. minced fresh onion
3 T. soft butter or margarine
3 hamburger buns (the bigger size)
3 slices Swiss cheese
3 slices cooked ham
Line a 9x13 baking pan with foil.
In a medium bowl, combine first three ingredients, mixing well. Split the buns; spread both halves with mustard mixture. Put a slice of cheese and ham between halves of each bun.
Put on foiled lined pan. Bake at 350 degrees for 10-15 minutes. Be careful when taking a bite as they are hot. Makes three sandwiches.
This casserole recipe has ham and veggies that hit the spot. Add a salad and some type of bread and you’ll have a filling meal.
HAM AND VEGGIE
1-14.5 oz. can french-style green beans, drained
1 T. butter
1 T. flour
3/4 c. milk
1-1/2 T. soy sauce
3/4 c. sour cream
2 c. diced cooked ham
1-5 oz. can sliced water chestnuts, drained and coarsely chopped
1/2 c. buttered soft bread crumbs
Melt butter in saucepan; stir in flour. Gradually stir in milk and soy sauce; cook stirring constantly, until sauce is slightly thickened. Stir in sour cream, ham, beans and water chestnuts.
Pour into greased 1-1/2 qt. casserole; sprinkle with crumbs and paprika. Bake at 350 degrees for 30-35 minutes. Serves 4.
I think we should have something sweet to go with a cup of coffee, don’t you?
CHEWY OATMEAL BARS
1/2 c. butter
1 c. brown sugar
1/2 t. vanilla
1 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. quick-cooking oats
1/4 c. chopped walnuts
3/4 c. chocolate chips
Cream first four ingredients in mixing bowl until fluffy. Add oats; mix well.
Spread batter in a greased 9x9 baking pan. Sprinkle with walnuts and chips. Bake at 350 degrees for 20-25 minutes. Don’t overbake. Makes 16 bars.
Thought for the day: Since today is “Income Tax Day,” here’s a laugh for you . . .
Taxpayer: One who doesn’t have to pass a civil service exam to work for the government.