#3856 - Chipped Ham Sandwiches

(by Shirley McNevich)

1/2 cup butter
1 onion (chopped)
2 cups Heinz ketchup OR chili sauce
1/3 cup white vinegar
1/2 cup water
1 TBSP Domino's dark brown sugar
2 tsp. French's yellow mustard
2 TBSP Worcestershire sauce
1 1/2 lbs. chipped chopped ham
good quality rolls

In a skillet over medium heat add the butter and the chopped onions--cook/stir until onions are tender. Add the ketchup, white vinegar, water, brown sugar, mustard and Worcestershire sauce--cook/stir until mixed. Turn heat back to simmer--simmer the mixture for 10 minutes. Taste--if too sweet add more mustard and vinegar, then stir again. If too sour, add more brown sugar and stir again. Once you have the flavor you like, add the chopped ham--stir to mix, then simmer until meat is heated and sauce is bubbling. Serve on good quality rolls.

#3794 - Chopped Ham and Chicken

(by Shirley McNevich)

1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
salt
pepper

In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.

#3654 - Multi Colored Pasta Salad

(by Shirley McNevich)

1 - 16oz. box multi-colored rotini pasta
1 zucchini (washed and sliced, peeled before slicing if you wish)
1/4 cup sliced black olives
1/2 lb. cooked ham (cut into bite sized pieces)
6oz. pepperoni slices (quartered)
1/2 of a red bell pepper (chopped)
1 cup chopped celery
1/4 cup sliced green onions
1 tsp. oregano
salt and pepper (to your taste)
1 cup Italian salad dressing (more if necessary)
fresh grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small container cherry tomatoes (quartered)

Cook and drain pasta in salted water but DO NOT RINSE. In a large bowl add sliced zucchini, sliced black olives, ham pieces, pepperoni pieces, chopped red bell peppers, chopped celery, sliced green onions, oregano, salad dressing and drained pasta--toss well. Taste--adjust seasonings and add salt/pepper as necessary. Cover and refrigerate overnight. The next day, add cherry tomato pieces and shredded mozzarella cheese--stir well. Sprinkle fresh grated Parmesan cheese over the top before serving. If salad is too dry, add a little more Italian salad dressing.

#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

#2434 - Ham Sloppy Joes

(by Shirley McNevich)

1/2 cup butter
1 medium onion (chopped)
3 ribs of celery (diced)
2 to 3 lbs. shaved chopped ham
32oz. Heinz ketchup
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/4 cup Domino's dark brown sugar (packed)

In a skillet add butter--melt. Add chopped onions and diced celery--cook/stir over low heat until onions are transparent. Remove from heat--add ketchup, cider vinegar, Worcestershire sauce and brown sugar to onion mixture--stir until mixed. Add ham--stir until coated. Pour the whole mixture into a crockpot. Cook on high for 1 hour or until heated through. Serve on good quality rolls.

#1216 - Macaroni & Cheese Salad

(by Shirley McNevich)

1 cup dry macaroni or any pasta shape (cooked, drained and cooled according to box directions)
1 - 12oz. can chopped ham OR 12oz. cooked ham (cut into bite sized pieces)
1 cup cubed sharp cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
1/4 cup chopped green onion
2 TBSP chopped pimentos (drain before chopping)
1/4 cup drained pickle relish
1/2 cup mayo OR Miracle Whip
1 TBSP French's yellow mustard
1/4 tsp. salt
1 TBSP white sugar

In a large bowl add drained macaroni, chopped ham, sharp cheese cubes, celery, chopped green pepper, chopped green onion, chopped pimentos, and drained relish--toss until mixed. In a separate bowl add mayo, mustard, salt and white sugar--stir. Pour mayo mixture on top of macaroni mixture--stir lightly to coat. Taste--if too sour add a little more white sugar. If too sweet, add a little more yellow mustard. If too dry, add a little more mayo. Refrigerate until cold.