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It’s going to be more leftovers today. I was going through two huge boxes of food magazines and clipped recipes from magazines that I’ve had since 1993, 1994 and 1995 (can you believe that) and found some recipes that really sounded good and a whole bunch that didn’t sound very good at all. Needless to say, I had three grocery bags full of recipes and magazines that I got rid of. I found several using leftover ham and some using turkey. I put the turkey ones in my Thanksgiving file and kept out the ones I’m using today.

I hope you took my suggestion last week and froze some ham leftovers from Easter. If you didn’t, pick up a 1/2-inch slice or two in the deli to use in these recipes. Since last week I’ve tried two of them and they are quite good.

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Using ground ham we have . . .

HAM SPREAD FOR

SANDWICHES

1 c. ground ham

1-2 T. sweet pickle relish, well-drained

1-1/2 to 2 t. minced fresh onion

2 T. mayonnaise or salad dressing

In a medium bowl, combine all ingredients, mixing well.

Makes about one cup. Use as a spread on bread, toast or crackers.

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SWISS HAM PIE

Rolled pastry for one 9-inch crust pie

2 T. flour

1/8 t. ground nutmeg

1-1/2 c. milk

1 c. shredded Swiss cheese

3 slightly beaten eggs (can use 2 whole eggs and 2 whites)

1 c. diced ham

Fit pastry into 9-inch pie plate; flute edge.

In medium saucepan, melt butter; blend in flour. Add milk slowly, stirring so it doesn’t get lumpy. Cook and stir till thick and bubbly. Add cheese; stirring till melted. Cool slightly; stir small amount of cheese sauce into eggs. Return egg mixture to cheese sauce; add ham.

Pour into pastry shell. Bake at 375 degrees for 25-30 minutes or until knife inserted half way between center and edge of pie comes out clean.

If you wish, cut three squares Swiss cheese into two triangles, each. Lay over top of hot pie. Let pie cool 5-8 minutes before slicing.

Makes 6 servings. Serve with fresh fruit or a lettuce salad and bread of some sort and you have a delicious meal.

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CAULIFLOWER HAM BAKE

1 medium head cauliflower, cut into florets (about 4 cups)

2 c. cubed ham

1-4 oz. can mushrooms, drained

2 T. butter or margarine

2 T. flour

1 c. milk

1 c. shredded sharp cheddar cheese

1/2 c. dairy sour cream

1 T. fine dry bread crumbs

Cook cauliflower in boiling water, almost to cover, or steam until tender; drain.

In a bowl, combine with ham and mushrooms.

In a medium saucepan, melt butter; stir in flour. Add milk as in previous recipe. Add cheese and sour cream to sauce; stirring till cheese is melted. Combine with cauliflower, mushrooms and ham.

Turn into a 1-1/2 qt. casserole. Top with bread crumbs. Bake uncovered at 350 degrees for 40 minutes or till hot.

Makes 6 servings.

Now, I have made this and m-m-m––it is so good, but I only made half the recipe for the two of us.

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Sometimes we’re just not hungry for a big meal at supper time and I found this potato recipe to be plenty to eat.

HAM, CHEESE AND VEGGIE TOPPED POTATO

2 medium baking potatoes

2 T. cornstarch

2 c. milk

2 t. Dijon mustard

1/4 t. pepper

1/2 c. shredded cheddar or Swiss cheese

2 c. diced ham

2 c. fresh asparagus, cut into 1-inch pieces, cooked and steamed until just tender

Bake potatoes at 400 degrees for about 45 minutes or until done.

While potatoes are baking, in a saucepan, combine cornstarch and milk until smooth. Bring to a boil over medium heat; cook and stir until slightly thickened. Cook one minute. Lower heat; stir in mustard, pepper and cheese. Cook and stir until cheese melts. Stir in ham and asparagus. Cook over low heat for about 10 minutes or until heated through, gently stirring occasionally so sauce doesn’t scorch.

When potatoes are done, cut lengthwise but not through bottom of potato. Spread halves flat. With a fork, loosen potato pulp from skin and break up, being careful to keep it in the shell. Spoon about 2/3 cup topping over potato. There will probably be some leftover (more leftovers). Refrigerate it and heat next day or two and serve over toast points for a light lunch. Makes 2 or 3 servings of sauce.

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Thought for the day: Money can’t buy sunsets, songs of wild birds or the music of the wind in the trees––these are free as the air we breathe.

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