#3869 - Ham Macaroni Salad

(by Shirley McNevich)

4 cups raw elbow macaroni
1 cup diced cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 - 2oz. jar diced pimentos (well drained)
4 hard boiled eggs (peeled and chopped)
1 cup mayo
2 TBSP French's yellow mustard
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni in salted water according to box directions--drain well but DO NOT RINSE. In a large bowl add drained macaroni, diced ham, chopped celery, chopped onions, sweet pickle relish and chopped pimentos--toss to mix. In a separate bowl add mayo, mustard, salt, pepper and chopped eggs--stir to mix. Add mayo mixture to macaroni mixture--stir carefully. Cover and refrigerate until cold.

#2435 - Ham and Egg Casserole

(by Shirley McNevich)

3 cups frozen shredded or cubed hash browns
1 cup shredded sharp cheese
1 cup diced cooked ham
4 eggs
1 1/2 cups milk
1/4 tsp. pepper

Spread the frozen hash browns in the bottom of a greased 8 x 8 baking dish. Sprinkle the cheese and ham over the hash browns. In a bowl add eggs--beat with a whisk. Add milk and pepper to eggs--beat with a whisk. Pour the egg mixture over the ham and cheese. Cover the baking dish and refrigerate overnight. The next day, set the casserole on your counter for 30 minutes to thaw. Remove the cover and bake at 350 degrees for 55-60 minutes or until inserted knife comes out clean.

#1418 - Quick Scrambled Eggs and Ham

(by Shirley McNevich)

diced ham (your choice of amount)
chopped onions (your choice of amount)
3 eggs (or more)
salt and pepper to your taste
optional - add diced green/red bell peppers

In a bowl add the eggs--beat with a fork--set aside. In a greased skillet over medium/low heat add diced ham and chopped onions (bell peppers if you wish)--stir and cook until ham is browned and onions (and peppers) are caramelized. Salt and pepper the ham and onions to your taste. Use a fork to spread the cooked ham and onions evenly around the skillet. Slowly pour the beaten eggs all over the top of the ham and onions. As the eggs start to set, stir them. Wait until they start to set again, then stir them. This should give you large chunks of eggs with ham and onions.