It was good when it was all on your plate, why not in your soup?
1 T butter
1/2 c onion, chopped
1-2 cloves garlic, minced
1 c leftover ham, chopped
1-2 cups leftover potatoes (mashed, scalloped, au gratin, baked, whatever)
1-2 cups leftover green bean casserole
4-6 cups broth (chicken, beef, veg) or water
Melt butter in soup pot. Add chopped onion and garlic and cook down 3-5 minutes. Add ham, potatoes, casserole and broth. Bring to a simmer--don't boil! Simmer 15 minutes, stirring occasionally. Season to taste with salt and pepper. Serve with leftover salad and leftover rolls.
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Monday, April 14, 2008
Ham and Broccolli Braid
Another great recipe for leftover ham!
2 c ham, chopped
1 c broccoli, chopped
1 c sharp cheddar cheese, shredded
1/2 c mayonnaise
2 t dijon mustard
2 pkgs (8 oz) refrigerated crescent rolls or 1 batch of homemade roll dough
1 egg white, lightly beaten
Preheat oven to 375 degrees. Chop ham and broccoli and place in medium size bowl. Shred cheese into bowl and mix gently. Add mayonnaise and mustard and combine thoroughly.
Unroll 1 package of rolls--do not seperate--arrange longest sides of dough across width of baking sheet. Repeat with second package of rolls and then roll the dough to seal all perfortions. On the longest sides of dough cut strips 1 1/2 inches apart adn 3 inches deep leaving 6 inches down the center for the filling.
Spread filling evenly over the middle of the dough. Braid dough over the top of the filling, alternating strips and tucking in the ends to seal at the end of the braid.
Brush egg white over the dough. Back 25-28 minutes or until deep golden brown.
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2 c ham, chopped
1 c broccoli, chopped
1 c sharp cheddar cheese, shredded
1/2 c mayonnaise
2 t dijon mustard
2 pkgs (8 oz) refrigerated crescent rolls or 1 batch of homemade roll dough
1 egg white, lightly beaten
Preheat oven to 375 degrees. Chop ham and broccoli and place in medium size bowl. Shred cheese into bowl and mix gently. Add mayonnaise and mustard and combine thoroughly.
Unroll 1 package of rolls--do not seperate--arrange longest sides of dough across width of baking sheet. Repeat with second package of rolls and then roll the dough to seal all perfortions. On the longest sides of dough cut strips 1 1/2 inches apart adn 3 inches deep leaving 6 inches down the center for the filling.
Spread filling evenly over the middle of the dough. Braid dough over the top of the filling, alternating strips and tucking in the ends to seal at the end of the braid.
Brush egg white over the dough. Back 25-28 minutes or until deep golden brown.
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Sunday, April 13, 2008
Split Pea Soup
I like to make this the week after Easter or any other time I end up with a nice meaty leftover ham bone.
You will need:
1 T butter
2 medium onions, diced
2 large carrots, peeled and sliced or diced
2 ribs of celery, sliced
1 meaty ham bone
1 lb split peas
1 bay leaf
8 cups water
Chop up onions, carrots, clelery. Melt butter in soup pot. Add onion, carrot and celery to pot and cook down 3-5 minutes. Rinse split peas. Add split peas, meaty hambone, bay leaf and water. Bring to a simmer, cover and cook for 1 hour, stirring occasionally.
Remove ham bone from the soup. Cut off any remaining ham into bite size pieces and add to soup. Cut any large pieces of ham in the soup down to bite size pieces. Remove bay leaf from soup and discard both it and the ham bone.
Adjust seasonings, adding salt, pepper and thyme to taste. Serve warm with bread and salad.
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You will need:
1 T butter
2 medium onions, diced
2 large carrots, peeled and sliced or diced
2 ribs of celery, sliced
1 meaty ham bone
1 lb split peas
1 bay leaf
8 cups water
Chop up onions, carrots, clelery. Melt butter in soup pot. Add onion, carrot and celery to pot and cook down 3-5 minutes. Rinse split peas. Add split peas, meaty hambone, bay leaf and water. Bring to a simmer, cover and cook for 1 hour, stirring occasionally.
Remove ham bone from the soup. Cut off any remaining ham into bite size pieces and add to soup. Cut any large pieces of ham in the soup down to bite size pieces. Remove bay leaf from soup and discard both it and the ham bone.
Adjust seasonings, adding salt, pepper and thyme to taste. Serve warm with bread and salad.
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Fried Rice
Use up your leftover rice, leftover ham, and/or leftover peas with this yummy recipe.
2 c rice, preferably refrigerated leftovers
1/2 c diced ham
2 eggs, beaten
1 c peas
1/2 c diced onion
2 T butter
2 T soy sauce
salt
pepper
In a wok or medium pan melt 1/2 T butter. Scramble eggs in pan over medium heat. Chop scrambled chunks of egg into small pea size bits while cooking. Add the rest of the butter, ham and onion to the pan. When butter is melted add the rice and break it up in the pan as it heats combining all the ingredients thoroughly. When all ingredients are warmed and combined add the soy sauce, saalt and pepper. Cook the rice mixture for 6-8 minutes stirring often.
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2 c rice, preferably refrigerated leftovers
1/2 c diced ham
2 eggs, beaten
1 c peas
1/2 c diced onion
2 T butter
2 T soy sauce
salt
pepper
In a wok or medium pan melt 1/2 T butter. Scramble eggs in pan over medium heat. Chop scrambled chunks of egg into small pea size bits while cooking. Add the rest of the butter, ham and onion to the pan. When butter is melted add the rice and break it up in the pan as it heats combining all the ingredients thoroughly. When all ingredients are warmed and combined add the soy sauce, saalt and pepper. Cook the rice mixture for 6-8 minutes stirring often.
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Monte Cristo Sandwiches
Love, love, love these sandwiches. First discovered them when I was 16 and went to lunch with co-workers at Busch's down in the Nalley Valley. Busch's is gone now but thank goodness I can make this at home.
1 T butter
2 eggs
1T water
dash of cinnamon and nutmeg
2 slices white bread
mayo and mustard
thin sliced ham
swiss cheese slices
powdered sugar
Heat a skillet to medium heat and melt butter into skillet. Beat egg, water and spices together in medium sized bowl (big enough for sandwich to dip into). Assemble sandwich by smearing bread with dressing, stacking ham and cheese and then closing with the other slice of bread, smeared with dressing. Dip sandwich into egg mixture, turn to coat entire sandwich. Quickly transfer into hot skillet. Grill 2-3 minutes until egg is cooked and golden brown. Flip sandwich and cook other side another 2-3 minutes, again until egg is cooked, golden and the ham is warm and cheese melted.
Remove to plate. Cut on diagonal. Generously sprinkle with powdered sugar and serve with a side of raspberry preserves. YUMM!
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1 T butter
2 eggs
1T water
dash of cinnamon and nutmeg
2 slices white bread
mayo and mustard
thin sliced ham
swiss cheese slices
powdered sugar
Heat a skillet to medium heat and melt butter into skillet. Beat egg, water and spices together in medium sized bowl (big enough for sandwich to dip into). Assemble sandwich by smearing bread with dressing, stacking ham and cheese and then closing with the other slice of bread, smeared with dressing. Dip sandwich into egg mixture, turn to coat entire sandwich. Quickly transfer into hot skillet. Grill 2-3 minutes until egg is cooked and golden brown. Flip sandwich and cook other side another 2-3 minutes, again until egg is cooked, golden and the ham is warm and cheese melted.
Remove to plate. Cut on diagonal. Generously sprinkle with powdered sugar and serve with a side of raspberry preserves. YUMM!
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