Over a Cup: Ideas for using leftover ham
It’s so hot that I ought to be featuring recipes for cold things — maybe smoothies or cold fruit drinks. (Does anybody have any recipes for cold drinks?) However, recently I have been trying to figure out how to fix quick, nutritious meals that fit into my busy schedule. So this week, I looked in my files for recipes that I’ve never tried for using leftover ham. That way I can fix a ham and use it for several meals.
I came up with two recipes that I’ll try within a couple of weeks.
So, do any of you have recipes for cool drinks or other icy or cool treats? If so, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.
1 pound ground, cured ham
1/2 pound ground beef
1/2 pound ground pork
1 cup milk
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon dry mustard
1 can tomato soup
1 cup cracker crumbs
Mix all of the ingredients together. Bake in a loaf pan for 1 1/2 hours at 325 degrees. (Note: I will probably make it in a casserole dish, It may not take quite so long to bake that way.)
Potato and ham casserole
1 package (2 pounds) frozen hash brown potatoes
1/2 cup chopped onion
1/2 cup melted margarine or butter
1 can cream of chicken soup
1 teaspoon salt
2 cups sour cream
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1 1/2 cups diced ham
Mix the above ingredients in a bowl. Save 1/2 cup of cheddar cheese for the top of the casserole. Spray a 9×13 inch casserole with cooking spray. Spread the mixture in the casserole. Top with 1/2 cup of cheddar cheese. Then mix 2 cups crushed corn flakes and 1/4 cup melted butter together and spread it over the mixture in the casserole. Bake at 350 degrees for 45 minutes.
The grandeur of a a Hollywood musical and the sensibilities of the big top were on display Friday night at the Center of Craig.