#3107 - Ham Slaw Sandwiches

(by Shirley McNevich)

1/2 cup mayo
2 TBSP cider vinegar
2 tsp. white sugar
1/2 tsp. salt
3 cups shredded cabbage
sliced ham
bread

In a bowl add mayo, cider vinegar, white sugar and salt--stir well. Taste--if too sweet, add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Add shredded cabbage--stir well until cabbage is coated. Place sliced ham on bread, top with a scoop of slaw and top with another piece of bread.

#1023 - Ham and Scalloped Potatoes

(by Shirley McNevich)

3/4 cup non-dairy creamer (powdered kind)
1 3/4 cups water
3 TBSP butter
3 TBSP flour
1 small chopped onion
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. paprika
6 large red potatoes (washed, peeled and sliced thin)
2 cups fully cooked diced ham
1 cup shredded cheddar cheese (or cheese blend)

In a bowl add creamer and water--stir. In a saucepan over low heat add butter--melt. Add flour, onions, salt, pepper and paprika--stir. Add creamer mixture--stir. Bring entire mixture to a boil, then stir/cook until thickened. Remove from heat. Grease a 2 1/2 qt. casserole dish--layer potatoes and ham in the casserole dish. Pour the sauce from the saucepan over the top of the potatoes and ham. Cover with a lid or foil and bake at 350 degrees for 15 minutes. Remove cover and bake about 45 minutes longer--test potatoes with a fork to make sure they are tender. Once done, remove from oven and sprinkle cheddar cheese on top. Return to oven until and bake until cheese is melted.

#987 - Swiss Cheese & Ham Casserole

(by Shirley McNevich)

1 - 8oz. bag medium width egg noodles (cooked according to package directions and drained--add 1 tsp. salt when cooking)
2 cups cooked ham (cut into bite sized pieces)
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's condensed cream of celery soup (do NOT add water)
1 cup Breakstone's sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 tsp. pepper

Grease a 13 x 9 baking dish--add 1/2 of the cooked noodles, 1/2 of the ham pieces, then 1/2 of the shredded Swiss cheese. In a bowl add cream of celery soup, sour cream, chopped green pepper, chopped onions and pepper--stir. Pour half of the soup mixture on top of the Swiss cheese layer. Repeat layers again with remaining ingredients (noodles, then ham, then cheese, then the soup mixture). Bake uncovered at 350 degrees for 40-45 minutes.

#890 - Ham and String Beans

(by Shirley McNevich)

1 - 3lb. ham end
1 1/2 cups water
1 medium chopped onion
5-6 medium red potatoes (washed, peeled and cut into bite sized pieces)
2 - 16oz. bags frozen cut green beans/string beans
1 tsp. pepper
(if broth is not salty enough from the ham, add salt to your taste)

In a Dutch oven add the ham end and the water--cook on high until the water starts to boil, then turn heat to simmer and cook until the ham is done (about 2 1/2 hours). Remove Dutch oven from the stove, cool ham and broth completely. Remove just the ham and put it in a bowl with a lid. Pour the broth into a container with a lid. Refrigerate both the ham and the broth overnight. The next day, skim all the fat off of the broth and throw the fat away. Put 1/2 cup of the broth into a Dutch oven over medium heat--add chopped onion. Brown the onion until the broth evaporates and the onions are browned. Measure the rest of your broth in a measuring cup--you will need 6 cups of liquid total--make up the difference in water. For example, if you have 3 cups of broth you will need to add 3 cups of water so you have 6 cups liquid total. Add the broth/water to the browned onions. Add the frozen green beans, diced potatoes and pepper. Cook on medium heat until potatoes are tender. Taste the broth--if it's flat add a little salt. Chop the cooked ham into bite sized pieces and add to the mixture. Cook over medium heat. When mixture is heated through, potatoes are tender and ham is hot it's ready to serve. If you don't have enough broth add a little more water. If you have too much broth take out a ladle-full at a time and discard.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#772 - Ham and Potato Soup

(by Shirley McNevich)

3 red potatoes (washed, peeled and cubed)
2 cups water
1/4 tsp. salt
1/4 cup chopped onion
3 TBSP butter
3 TBSP flour
pepper to taste (fresh ground if you have it)
3 cups milk
1 cup shredded cheddar cheese
1 cup cubed ham (cooked)

In a pot add water and salt--bring to a boil. Add the potatoes and cook on medium until the potatoes are tender. Drain off the water but keep 1 cup of the potato water--set aside. In a saucepan add the butter--melt. Add chopped onion and cook until tender. Add the flour to the onions--stir. Add pepper to your taste, then cook and stir. Add the potatoes and the 1 cup of potato water--stir. Add milk, shredded cheddar cheese and ham--stir. Turn heat to low --cook and stir for 20 minutes, then turn heat to medium and make it hot enough for serving.