#3880 - Chicken Ham Pie

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1/4 cup bite sized cooked ham pieces
4 slices bacon (cooked and crumbled--more if you wish)
1 cup shredded mozzarella cheese + extra for sprinkling
1/2 cup Bisquick
1 cup milk
3 beaten eggs
1/4 cup Caesar salad dressing

Grease a 9" pie plate with Pam. Layer the chicken, ham, crumbled bacon and cheese evenly in the greased pie plate. In a bowl add Bisquick, milk, beaten eggs and Caesar dressing--mix well. Pour the batter mixture evenly over the whole top. Bake at 400 degrees 25-35 minutes--test with a knife for doneness. Remove from oven, sprinkle more shredded mozzarella cheese evenly over the whole top, and return to oven just until cheese melts.

#3828 - Leftover Baked Mashed Potatoes

(by Shirley McNevich)

2 cups leftover mashed potatoes
3/4 tsp. garlic salt
1 cup bite sized cooked ham pieces
4oz. shredded cheddar cheese
1/2 cup Breakstone's sour cream OR 1/2 cup heavy whipping cream (whipped)

In a bowl add mashed potatoes and garlic salt--stir to mix. Spread the mashed potatoes into a greased 2 qt. baking dish. Sprinkle the ham pieces over the potatoes. Fold the shredded cheddar cheese into the sour cream (OR fold the cheese into the whipped whipping cream). Spread the cheese mixture over the top of the ham. Bake at 450 degrees for 15 minutes or until golden brown and heated through.

#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3731 - Baby Lima Beans and Ham

(by Shirley McNevich)

4 slices bacon (fried and crumbled but save the drippings)
1 tsp. bacon drippings
4 cups frozen baby lima beans
1 cup bite sized chopped cooked ham pieces (more if you wish)
4 cups water
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

In a Dutch oven add the water--bring to a boil. Add frozen lima beans, ham pieces, bacon drippings, salt and pepper--stir until lima beans are no longer frozen. Reduce heat to low--simmer for 90 minutes (checking every 20 minutes to make sure there is still liquid left, adding a little water if necessary). Just before serving add crumbled bacon--stir to mix. You can serve it with the broth OR drain/discard the broth.

#3276 - Crockpot Lima Beans

(by Shirley McNevich)

1lb. bag dry lima beans
2 onions (chopped)
2 cups bite sized cooked ham pieces
water
1 tsp. cajun seasoning
1/4 tsp. ground black pepper
1/4 tsp. garlic salt
1/4 cup cider vinegar (more if you wish)
1/2 cup milk

In a large bowl add the dry lima beans--pour water on the beans until the water is 2" above the top of the beans. Soak the beans overnight. The next day dump the lima beans into a sieve. Once drained add the lima beans to a crockpot. Add onions and ham. Add enough water so the whole mixture is covered with water, then stir. Set the crockpot on high heat and cook for 3 hours. After 3 hours add cajun seasoning, pepper and garlic salt--stir well. Set crockpot on low heat and cook for 4 hours or until lima beans are tender. When beans are tender add cider vinegar and milk--stir well. Taste--add more spices if you like it hotter, and more cider vinegar if you want it more sour. Serve hot.

#3085 - Deviled Eggs and Ham

(by Shirley McNevich)

8 hard boiled eggs
3 TBSP minced onions (optional)
3 TBSP minced celery
1/2 cup small cubed cooked ham pieces
4 TBSP minced pickles OR pickle relish
2-4 heaping TBSP mayo
1/4 tsp. dill
1-2 tsp. French's yellow mustard (optional)
white sugar if necessary
salt
pepper
finely shredded cheddar cheese (ROOM TEMPERATURE)

Hard boil 8 eggs, then cool and peel eggs. Slice each egg in half lengthwise. Use a fork and remove yolks and place the yolks in a small bowl. Add minced onions, minced celery, cubed ham, pickles/relish, dill, mustard and 2 TBSP mayo to the yolks--stir well. If mixture is too dry, add more mayo and stir again. Taste--if too sour add a little white sugar and stir again. Add salt and pepper if necessary--stir well. Use one heaping tsp. of yolk mixture to fill each egg white half. Place completed deviled eggs on a jelly roll pan (pan with a lip) and sprinkle shredded cheddar cheese over the top of each deviled egg. Turn oven to broil and place deviled eggs under the broiler just until cheese melts. Serve immediately.

#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#2999 - Noodles and Ham

(by Shirley McNevich)

12oz. egg noodles
salt (according to egg noodle bag directions)
1/2 tsp. pepper
1/4 cup butter
1/4 cup chopped onions
1 cup chopped green bell peppers
1 cup grated carrots
1 cup cubed cooked ham (more if you wish)
1 cup frozen peas (thawed)
1 cup fresh grated Parmesan cheese (more if you wish)

Cook egg noodles with salt according bag directions. Drain the egg noodles but reserve 1/2 cup of the noodle water. Do NOT rinse the noodles. In a skillet over medium heat add butter--melt. Add chopped onions, chopped green bell peppers, and grated carrots--cook/stir until tender. Add cubed ham and peas--cook/stir until everything is hot. Add the drained egg noodles, reserved noodle water and pepper--cook/stir until heated through. After dividing mixture on to dinner plates, sprinkle grated Parmesan cheese over the top.

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.

#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.

#2909 - Ham and Potato Casserole

(by Shirley McNevich)

1 1/2 cups cooked ham (bite sized pieces)
5 medium red potatoes (washed, cooked with 1 tsp. salt until tender and sliced)
3 hard boiled eggs (peeled and sliced)
1 1/2 cups Breakstone's sour cream
salt and pepper to your taste
3 slices buttered bread (cut into bite sized pieces)
diced chives (your choice of amount)
shredded cheddar cheese

In a bowl add sour cream, salt, pepper and chives--stir until mixed. Grease a 2 qt. casserole dish. Make layers: 1/3 of the sliced potatoes, all of the sliced hard boiled eggs, 1/2 of the sour cream sauce, another 1/3 of the sliced potatoes, all of the ham pieces, the remaining sliced potatoes, and the remaining sour cream sauce on top. Bake at 350 degrees for 20 minutes, remove from oven, spread some shredded cheddar cheese over the top, spread the buttered bread pieces all over the top of the cheese, return to oven and bake 10-15 minutes longer or until bread on top is browned and crispy.

#2884 - Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups cooked ham (chopped)
1 cup shredded cheddar cheese OR shredded swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups crushed corn flakes cereal

In a bowl add mashed potatoes, ham pieces, cheese, mayo, beaten egg, mustard and pepper--mix well using a spoon. Add enough flour to make the mixture stiff (2 to 4 TBSP)--stir well. Refrigerate the mixture for 1 hour. Remove mixture from refrigerator. Place the crushed corn flakes in a bowl. Shape the potato mixture into walnut sized balls, and roll each ball completely in the crused corn flakes. Place the coated potato balls on a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Serve hot.

#2406 - Ham and Cheese Rolls

(by Shirley McNevich)

2 cups Bisquick
1/2 cup water
1 1/2 TBSP French's yellow mustard
6oz. thinly sliced cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1 - 4oz. can mushroom stems and pieces (drained)

In a bowl add Bisquick and water--stir until dough forms. Smooth the dough into a ball, flour your counter, flour the dough and knead the dough 15 times. Roll the dough into a large rectangle. Spread the mustard over the dough. Spread the ham over the mustard. Sprinkle the shredded cheddar cheese over the ham. Sprinkle the chopped onions over the cheese. Sprinkle the mushroom pieces over the chopped onions. Start on one of the long sides of the dough and tightly roll the dough and pinch the edge shut. Wrap the dough and refrigerate the dough 1 hour. Preheat oven to 400 degrees. Remove from refrigerator, unwrap, and cut the dough into 12 equal pieces. Place the pieces flat on greased cookie sheets. Bake at 400 degrees for 20-25 minutes or until golden brown.

#2207 - Ham and Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
4oz. shredded cheddar cheese OR Swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups 4C Italian bread crumbs

In a bowl add mashed potatoes, ham, cheese, mayo, beaten egg, mustard and pepper--stir until well mixed. Add enough of the flour and stir to make the mixture stiff. Chill the mixture for 1 hour. Remove mixture from refrigerator and shape the mixture into 1 inch sized balls. Roll each ball in the bread crumbs until coated. Place them on to greased cookie sheets (sheets should have a lip if possible to prevent them from rolling off). Bake at 350 degrees for 25-30 minutes.

#2159 - Ham Pasta Salad

(by Shirley McNevich)

1/2 of a 1lb. box pasta (your choice of shape)
2 cups cubed cooked ham
1 cup chopped green bell peppers
1 cup chopped tomatoes
1/4 cup chopped onions (optional)
Dressing: 1/2 cup mayo; 1/4 cup grated Parmesan cheese; 2 TBSP milk

Cook pasta according to box directions (with 1 tsp. salt)--drain but do not rinse. In a large bowl add drained pasta, cubed ham, chopped green bell peppers and chopped onions--toss until mixed. In a separate bowl add mayo, Parmesan cheese and milk--mix well. Pour dressing over pasta--toss to coat. If too dry, make a second batch of dressing--pour over pasta and toss to coat. When ready to serve, add chopped tomatoes--stir. Sprinkle extra Parmesan cheese over the top before serving.

#1435 - Hot Brown Soup

(by Aunt Janie Baranowski)

1/4 cup butter
1/4 cup chopped onions
1 garlic clove (minced)
1/4 cup flour
1/8 tsp. Tabasco sauce
4 cups milk
1/2 cup grated cheddar cheese
1/2 cup cooked ham (cut into bite sized pieces)
1/2 cup chopped chicken or turkey (cut into bite sized pieces)

In a large saucepan over medium heat add butter--melt. Add garlic and onions--cook until tender. Add flour and Tabasco--stir and cook for 1 minute. Slowly add milk--stir and cook until thickened and bubbly (do not let it boil). Reduce heat to low--add cheese and keep stirring until cheese is melted. Add ham and chicken/turkey--stir and cook until meat is hot.

#1231 - Ham and Noodle Casserole

(by Shirley McNevich)

1 - 16oz. bag egg noodles (cooked and drained according to bag directions)
2 cups cooked ham (cut into bite sized pieces)
1 regular size jar Ragu cheese sauce
1 - 8oz. frozen peas (thawed and drained)
3 slices of bread broken into bite sized pieces
1 stick Parkay margarine (melted)

Cook and drain noodles. In a large bowl add cooked noodles, ham, cheese sauce and peas--stir carefully to mix. Spread the mixture into a greased 2 quart casserole dish. Spread the bread pieces over the top of the noodle mixture. Drizzle the melted Parkay over the bread crumbs. Bake at 350 degrees for 45 minutes or until hot and bread is browned.

#1105 - Ham & Broccoli Stovetop Noodles

(by Shirley McNevich)

1 - 12oz. bag egg noodles
1 - 16oz. bag frozen broccoli pieces
3 cups cooked ham (cut into bite sized pieces)
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese (fresh, not canned)
1/3 cup butter
1/2 cup milk
1/4 tsp. garlic powder

In a saucepan cook noodles according to package directions EXCEPT only cook the noodles for 5 minutes. Once cooked, add broccoli and ham pieces to the noodles/boiling water--cook and stir for 5 minutes, then drain the whole mixture. Once drained, return the mixture to the saucepan. Add milk, butter, garlic powder, mozzarella cheese and Parmesan cheese--turn heat to low, stir and cook until hot enough to serve.

#731 - Breakfast Potatoes

(by Shirley McNevich)

1lb. baby red potatoes (washed and cut into bite sized pieces)
4 sliced green onions
1 1/2 cups cooked ham (diced)
3 TBSP Parkay margarine
salt and pepper to your taste

Place bite sized potato pieces into a bowl--add sliced green onions, mix and set aside. In a skillet, add the Parkay and melt. Add potatoes/green onions to the skillet--stir, cook and turn pieces for about 8 minutes over medium heat. Add the diced ham and cook another 8 minutes or until potatoes are tender. Salt and pepper to your taste.

#704 - Schnitz and Knepp

(by Grandma Pauline (Tharp) Herman)

1 - 3lb. ham end
2 quarts ham broth (you'll get this from cooking the ham)
4 cups dried apples (these are called "schnitz")
2 TBSP brown sugar
4 tsp. baking powder
2 cups flour
1 beaten egg
2 TBSP melted butter
1 tsp. salt
1/2 tsp. pepper
milk, enough to make the dumplings ("knepp") stiff

Wash the dried apples in cold water--place them in a bowl, cover them with cold water, place saran wrap on the top and let them sit on the counter overnight. Cook the ham end with water for about 3 hours until it's tender. Pour the ham broth into a large container. Measure out 8 cups (which makes 2 quarts) and pour it into a Dutch oven--if you don't have enough to make 8 cups use water as a substitute. Cut the ham into bite sized pieces and add to the broth in the Dutch oven. Drain the apples and add them to the ham/broth. Bring to a boil, then boil for 1 hour (stir every 15 minutes or so). While the ham/apple mixture is cooking, make the dumplings (knepp)--in a bowl add flour, salt, pepper, and baking powder--stir. Add the beaten egg-stir. Add melted butter--stir. Add enough milk to make the batter stiff. After the ham/apple mixture has boiled for an hour, add the brown sugar and stir. Drop tablespoonsful of the dumpling dough into the ham/apple mixture. Put a lid on the Dutch oven and cook for 15 minutes over medium heat (DO NOT take off the lid before the 15 minutes are up or the dumplings will fall and get heavy). Serve.