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FRIED CABBAGE AND NOODLES
1 lg. head cabbage
1 stick butter
Very large skillet
1 lg. bag egg noodles
4 qt. water
4 qt. saucepan
Salt and pepper
Soy sauce
2 cups cooked ham, cubed or Spam
Cut cabbage in half. Slice into shreds. Heat skillet, fry
cabbage with butter until browned. Cook noodles in 4 quart
saucepan with water. Drain when done. Add to cabbage, on low
heat tossing until noodles are well mixed in with cabbage and
butter. Add salt and pepper, meat if desired. Use soy sauce as
condiment.
QUESEDILLA
2 tbsp. oil
1 (8") flour tortilla shell
2 oz. Monterey Jack cheese, shredded or grated
1 oz. diced onion
1 oz. diced green pepper
3 oz. ham, cup
2 oz. favorite spicy tomato base sauce (spaghetti, pizza or
enchilada)
1/2 oz. Monterey Jack cheese, shredded or grated
In a fry pan add the oil and spread it around so that the entire
pan is covered. Place the tortilla shell in the pan and add the
cheese, vegetables and meat. Heat on low until the underside of
the tortilla shell is golden. Fold the shell in half and remove
to a baking plate. Top with tomato sauce and cheese. Bake at 350
degrees until cheese is melted and the tortilla shell is brown
on edges. Serve with sour cream. Garnish with chopped scallions
and chopped peppers.
HAM AND CHEESE SPREAD
1 pkg. (8 oz.) cream cheese
1/4 c. mayonnaise
1 can spam, cubed or 1/2 lb. boiled or leftover baked ham, cut
in sm. pieces
4 tbsp. fresh parsley, divided
1/4 tsp. dry mustard
1/4 tsp. Tabasco sauce
1 tbsp. chopped green onion
Combine all ingredients except 2 tablespoons of parsley in food
processor or blender and pulse until ham is minced. Do not over
process. Roll into a ball; chill until firm. Cover outside of
ball with reserved chopped parsley. Serve with a variety of
crackers. Yield: 24 appetizer servings.
(SPAM) HAM LOAF
1 can Spam or 2 c. ham
24 saltine crackers
1/2 onion (or onion flakes)
2 eggs
1/2 c. milk
TOPPING
3 tsp. Vinegar
1/2 c. brown sugar
1 c. crushed pineapple, drained
Grind ham, saltines and onion. Add eggs and milk. Put in loaf
pan. Mix topping and pour over. Bake at 350 degrees for 30
minutes. (Lo-cal - use egg whites and skim milk).
HAM QUICHE
1 can Spam,
cubed or 12 oz. Leftover ham, cubed
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. cooking oil
1 c. shredded Monterey Jack cheese
2 c. milk
1 c. Bisquick (biscuit mix)
4 eggs
1/8 tsp. pepper
sauté Spam or ham, onion, green pepper in oil until vegetables
are tender. Spoon into lightly greased 10" deep dish pie plate,
sprinkle with cheese. Mix remaining ingredients in blender or
with hand mixer until smooth. Pour evenly into pie plate. Bake
at 400 degrees about 30 minutes. Let stand 5 minutes before
cutting.
MACARONI SPAM (OR HAM) LOAF
2 c. boiled macaroni
1 green pepper
1 can Spam (can use leftover ham)
1 med. onion
1/2 lb. cheese
Pour 1/2 cup milk (hot) and 1/2 cup margarine over 1 1/2 cups
bread crumbs. Add 4 eggs beaten well. Mix all ingredients
together. Spread in a large pan. Bake 1 1/2 hours, slow oven, or
until knife inserted comes out clean. Cover top of hot dish with
1 can of cream of mushroom soup. Bake 15 minutes. Can add ripe
olives to garnish. Serves 6-8.
SPAM (HAM) PIE
2 c. cooked ham or 1 can Spam
2 c. cubed cheddar cheese
1 egg, beaten
1/2 green pepper, chopped
2 tbsp. Parmesan cheese
Prepare Bisquick mix according to directions for top and bottom
crusts for pie dish. Place bottom crust in pie dish; add
ingredients from above. Top with crust and bake at 375 degrees
for 20 minutes or until brown.
MEAL IN A BISCUIT
1 can of 10
refrigerated biscuits
4 oz. can Veg-All (or any leftover vegetable)
1 tbsp. mustard (depending on amount of meat)
grated cheddar cheese (or sliced cheese cut in fourths)
1 can Spam or 2 cups ham, cubed
Preheat oven to 350 degrees. Spread out 5 biscuits on greased
cookie sheet to approximately 5 inches round. Mix meat, mustard,
vegetable together so that it sticks together. Place 1/5 of the
meat mixture on each 5 inch biscuit. Sprinkle tops of meat
mounds with cheese. Stretch out remaining 5 biscuits to about 6
inches and lay over the meat mounds to cover the tops. Do not
press edges around biscuits together. Bake in oven until biscuit
tops are done. They will swell up as they bake and can also be
frozen for later after cooling and placed in the microwave for
sandwich with meat and vegetable.
SPAM or (HAM) BAKE
2 can asparagus spears
3 tbsp. milk
1/2 c. shredded Cheddar cheese
1 can cream of celery soup
1 can Spam or 2 cups ham, cubed
Arrange asparagus in shallow casserole. Blend soup with milk,
then stir in ham. Pour mixture over asparagus, sprinkle with
cheese. Bake at 425 degrees for 25 minutes.
HAM AND CHEESE NOODLES
1/2 bag med. egg noodles, cooked
2 c. cut up ham or 1 can Spam
1 recipe cream cheese chive sauce (see recipe below)
10 oz. chopped broccoli (frozen), thawed
1/4 - 1/2 c. Parmesan cheese
Milk to moisten
*CREAM CHEESE CHIVE SAUCE:
1 (8 oz.) pkg. cream cheese, cubed
1/2 c. milk
1 tbsp. chopped chives
1 tsp. lemon juice
1/2 tsp. garlic salt
Mix all together. Bake 350 degrees until hot. *Stir cream cheese
and milk in saucepan over low heat until smooth. Stir in chives,
juice and garlic salt.
BARBECUE (SPAM) OR HAM ON BUN
2 c. ham, chopped, or 1 can Spam
1 1/2 tsp. prepared mustard
2 tsp. vinegar
1/4 c. catsup
1/2 c. tomato paste
1/2 c. hot water
1/3 c. brown sugar
Mix all ingredients except ham. Simmer 1/2 hour on stove. Add
ham and heat through. Pour over hamburger buns.
SPAM OR (HAM) AND PINEAPPLE
2 c. leftover ham or 1 can Spam
1 can pineapple tidbits
1/4 c. brown sugar
2 tbsp. cornstarch
Cinnamon, to taste
Cut ham in bite size pieces. Drain pineapple and reserve liquid.
Fry ham and pineapple until warm. Sprinkle on cinnamon. Combine
brown sugar, cornstarch, and reserved liquid. Mix until all
cornstarch is dissolved. Add liquid mixture to ham and
pineapples. Cook and stir until thickened.
SPAM or (HAM) PATTIES
2 c. ham,
chopped or 1 can Spam
1/2 c. bread crumbs
2 eggs
1 tsp. prepared mustard
2 tsp. minced onion
1/8 tsp. salt
5 tbsp. shortening
6 slices pineapple
Mix ham, crumbs, eggs, mustard, onion and salt. Melt shortening
in pan. Brown pineapple rings. Remove pineapple. Brown patties.
Place ham patty on each pineapple ring and serve.
SPAM OR (HAM) TETRAZZINI
2 cups ham, cubed or Spam
1 can cream of mushroom soup
3/4 can water
Linguine or egg noodles
1/4 c. onion
1 c. grated Cheddar cheese (optional)
Butter or margarine
Sauté onions, add ham and cook for 10 to 15 minutes. Stir in
soup and water, add cheese. Cook until cheese melts. Serve over
noodles.
HINT: I love to add cooked carrots, peas or corn.
Serves 4.
CREAMED spam or (HAM)
1 tbsp. flour
1/2 tsp. salad mustard
1/4 tsp. pepper
1 tsp. sugar
1 c. milk
1 tbsp. butter
1 c. ham, cubed or Spam
Blend dry ingredients and add milk. Melt butter in saucepan,
then add milk mixture. Cook over medium heat, adding mustard.
When mixture reaches boiling stir in ham and remove from heat to
keep from curdling. Serve over waffles or toast.
SPAM (OR HAM) AND POTATO BAKE
6 med.
potatoes, sliced
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1 1/2 c. grated Cheddar or Monterey Jack cheese
1 c. cubed ham or 1 cup cubed Spam
1 c. bread crumbs
2 tbsp. butter, melted
Put potatoes in pan. Cover with water. Bring to a boil. Remove
and drain immediately. Transfer to greased 2 quart casserole
dish. Make sauce: Melt 3 tablespoons butter in a pan. Stir in
flour, salt, and pepper. Cook over low heat, stirring
constantly. When thickened, add cheese, cooking until bubbly.
Pour sauce over potatoes. Add ham; mix gently, so as not to
break up potato slices. Sprinkle with the bread crumbs mixed
with 2 tablespoons melted butter. Bake at 350 degrees for 1 hour
or until bubbly.
BAKED HAM AND EGGS
3 cups ham, cubed or Spam
Butter
1 doz. eggs, beaten
1 c. milk
1 tbsp. flour
Salt and pepper to taste
Sear ham in small amount of butter. Add milk, flour, salt and
pepper to the eggs and mix well, then add this mixture to the
ham. Pour into a greased baking dish. Cover and bake at 350
degrees for 50 to 60 minutes. Serves 12 but can be divided in
half.
FRIED RICE AND SPAM (HAM)
4 c. cooked
rice
2 eggs, scrambled and chopped
1 c. leftover chopped, cooked ham
3 tbsp. soy sauce
3 tbsp. water
Mix all ingredients in a saucepan. Heat the mixture thoroughly.
Serve hot. 6 servings.
CALICO BAKED BEANS
2 c. green limas, cooked and drained
2 c. large limas, cooked and drained
2 c. red kidney beans, cooked and drained
1 qt. pork and beans or leftover baked beans
6 slices bacon, diced or 1 c. leftover ham bits or 1/2 lb.
sausage or ground beef
1-1/2 c. onions, cut up
3/4 c. brown sugar
2 tsp. salt
1 tsp. dry mustard
1 clove garlic, minced
1/2 c. vinegar
1/2 c. ketchup
Combine in large casserole, reserving liquids, the first 4
ingredients. Fry bacon and drain off excess fat. Add onions and
fry briefly. Add sugar, salt, mustard, garlic, vinegar, ketchup.
Cook 5 minutes and pour over beans. Add enough reserved bean
liquid to barely cover beans. Bake uncovered 1 1/2 hours at 325
degrees, adding additional liquid if beans become dry.
Serves 10-12
MACRONI AND CHEESE WITH HAM
1 lb. box elbow
macaroni
1 c. leftover ham in julienne strips
1 green pepper, cut up
1 can (16 oz.) tomatoes
1 lb. sharp Cheddar cheese, shredded
1/2-1 c. milk
Bread crumbs
Salt & pepper
2-3 pats butter
Cook and drain macaroni. Season with salt and pepper. Put in 13
x 9 inch pan. Add milk, ham, pepper and 8 ounce cheese; mix.
Chop up canned tomatoes and add along with liquid to mixture.
Stir together. Sprinkle bread crumbs over top. Add rest of
shredded cheese over mixture. Cut pats of butter on top. Bake at
325 degrees for 45 minutes.
HAM AND POTATO SALAD
2 c. ham (leftover baked ham)
5 c. boiled cubed potatoes
3 chopped hard boiled eggs
1/2 chopped bell pepper
1 c. chopped celery
1/2 c. sweet pickle relish
1 sm. chopped onion
1 c. mayonnaise or salad dressing
1/4 c. pimento
2 tbsp. prepared mustard
Combine all ingredients and add salt and pepper to taste. Good
for Sunday suppers or picnics.
HAM PIE WITH POTATO CRUST
3 c. cold
cooked ham, cubed or Spam
1 c. gravy or water
1 sm. onion, chopped finely
2 c. flour
3 tsp. baking powder
1 tsp. salt, if needed
1/2 c. shortening
1 c. cold mashed potatoes
Milk
Chop meat; place in casserole. Season with onion, salt, and
pepper. Pour leftover gravy or water over. Sift together flour,
baking powder, and salt. Cut in shortening. Add mashed potatoes
and enough milk to make dough that can be handled. Roll out on
floured board. Cut biscuits, place on top of meat in casserole.
Be sure there are several opening. Bake at 400 degrees for about
15 minutes until biscuits are brown.
HAM SKILLET AND POTATOES
1 tbsp. salad oil
1 (24 oz.) bag frozen O'Brien potatoes
1 tsp. salt
1/8 tsp. pepper
2 tbsp. all-purpose flour
2 tbsp. prepared mustard
1-1/2 c. non-fat dry milk (re-liquefied)
1-1/2 lbs. cooked smoked ham cut into 1/2" pieces
About 20 minutes before serving: In a 12" cook and serve skillet
over medium high heat, in hot salad oil, cook frozen potatoes
with salt and pepper until lightly browned, about 7 minutes,
stirring occasionally. Meanwhile, in a small bowl, with fork,
combine flour, mustard and milk until well blended. Stir mixture
and ham into potatoes; continue cooking until sauce is
thickened, stirring constantly. Reduce heat to low; cover and
simmer 5 minutes until potatoes are tender, stirring
occasionally.
Yield: 8 servings.
CURRIED HAM
1 tbsp. butter
1 tbsp. chopped onion
1 tbsp. green pepper
1 can cream soup (chicken, celery or mushroom)
3/4 c. milk
1/3 c. mayonnaise
1/4 to 1/2 tsp. curry
Leftover ham, cubed or Spam
Hot rice
In skillet, melt butter, sauté onion and green pepper until
tender but not brown. Stir in soup, milk and mayonnaise. Add ham
and curry. Serve over hot rice.
HAM STIR-FRY
1 can Spam or 2 cups ham, cubed
3 tbsp. cooking oil
2 sm. zucchini (sliced)
1 (10 oz.) frozen chopped spinach, thawed and drained
1 (8 oz.) can sliced water chestnuts
3 c. cooked ham cut into bite-sized pieces
3 tbsp. soy sauce
Add oil to hot wok. Swirl. Add zucchini, spinach and water
chestnuts and stir- fry for 3 minutes. Add turkey or meat and
soy sauce. Heat thoroughly and serve over spinach linguine.
WILD RICE SALAD
3 c. diced boiled ham or 1 can Spam. diced
3 c. cooked wild rice
3 c. fresh raw broccoli flowerettes
3 or 4 diced fresh tomatoes
3/4 c. diced green onion
1 small can chopped black olives
1/4 c. chopped fresh parsley
8 oz. Wishbone Italian dressing
Mix together and chill.
HAM AND RICE BAKE
3/4 c. raw rice
1 1/2 c. boiling water
1/2 tsp. salt
1/2 c. chopped green pepper
1/4 c. chopped pimento; optional
1 1/2 to 2 c. cubed ham or 1 can Spam
1 1/2 c. chopped celery
1 c. chopped onion
1 can condensed cream of chicken or mushroom soup
2 tbsp. soy sauce
Place first 3 ingredients in a greased 2 quart casserole. Add
next 6 ingredients over rice. Stir in last ingredient. Cover;
bake at 350 degrees for 1 hour and 15 minutes.
RED BEANS AND RICE
1 lb. kidney beans
1 ham bone or 2 cups ham, cubed or Spam
6 c. water
2 lbs good link sausage, cut into 1-inch pieces
1 tsp. salt
1 tsp. onion powder
1 tsp. Worcestershire
1 bay leaf, broken
3 c. cooked rice
Wash beans and take out any bad ones. Soak overnight, drain and
rinse in cold water. In large pan on top of stove, add all
ingredients except rice. Bring to a boil, stirring constantly;
reduce heat to simmer. Cover and cook slowly for several hours,
stirring occasionally. Serve hot over rice. Serves 6-8 people.
PASTA SALAD TWIST
1/2 box pasta twists
1/4 head lettuce, broken in sm. pieces
2 tomatoes, diced
1/4 lb. sharp cheese, cubed
1 onion, chopped fine
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. French dressing
1/2 c. mayonnaise
Salt & pepper to taste
1/2 tsp. parsley flakes
1/2 tsp. crushed garlic
2 cups ham, cubed or Spam
Toss all ingredients in a large bowl.
NAVY BEAN SOUP
2 cups cubed ham or a ham bone or 1 can Spam
2 lg. cans navy beans
1 lg. can whole tomatoes, chopped in lg. pieces
1 med. onion
1/2 c. diced celery
1/2 c. diced carrot
1 tsp. marjoram
1/2 tsp. poultry seasoning
1 tbsp. sugar
1 tsp. dried parsley
3 bean cans full of water
Combine everything in a large pot. Cook about 1 1/2 hours on a
medium-low heat. Remove meat, debone if necessary, chop meat and
return to stock. Taste and add salt if necessary. Good with
crusty pumpernickel bread.
OLD FASHION LIMA BEAN SOUP
1 lb. dried lima beans
1 ham bone, or 2 cups cubed ham, or 1 can Spam, cubed
2 (13 1/2 oz.) cans chicken broth
1 (16 oz.) can tomatoes
1/2 tsp. paprika
1/8 tsp. cayenne
3 c. water
2 c. finely chopped celery
1 c. chopped onion
1/4 c. snipped parsley
1 c. cubed leftover cooked ham
Soak beans in water to cover overnight; drain. Turn into large
kettle. Add ham, chicken broth, tomatoes, paprika, cayenne and
the 3 cups water. Bring to boil over high gas flame; reduce
flame and simmer, covered, 30 minutes. Stir in celery and onion.
Simmer 1 hour longer, or until beans are soft but not mushy.
Makes about 12 servings.
POTATO CHEESE SOUP
2 c. leftover mashed potatoes
2 onions, chopped
4 stalks celery, chopped
1/4 c. grated cheese
1 c. diced ham or Spam
1 c. instant non fat dry milk
Oyster crackers (optional)
Cook onions and celery in 4 cups water until tender. Add mashed
potatoes and diced ham. Stir and cook until smooth. Add dry
milk. Whip surface lightly to dissolve. Serve in soup bowls with
grated cheese and oyster crackers. 4 servings.
SPLIT PEA SOUP
1 pkg. green split peas, in a lg. kettle
10 c. water
1 onion, cut up
2 stalks celery
2 carrots, sliced
2 cups leftover ham or Spam
Cook over slow heat, stirring often. Season to taste. If the ham
is salty, you won't need much. Needs to cook a long time, until
ingredients blend.
SQUASH AND HAM CASSEROLE
2 sm. Summer squash, cut up & cooked
1 carrot, grated
1 sm. chopped onion
1 sm. jar pimientos, drained
1 can cream of chicken soup
1 (8 oz.) carton sour cream
3/4 stick margarine (use 1 stick if double recipe), melted
1/2 pkg. Pepperidge Farm Herb dressing mix (for bottom)
1/2 pkg. Pepperidge Farm Herb dressing mix (for top)
2 cups cooked ham, cubed or Spam
Cover bottom of large casserole dish with dressing mix. Pour
melted butter over top of mix. Mix remaining ingredients in a
bowl and pour over dressing mix. Sprinkle additional dressing
mix to cover top of casserole. Bake 25-30 minutes at 325 degree
oven or until bubbly. Serves 6.
HAM CASSEROLE
1 box thin spaghetti
Salt
2 tbsp. onion, minced
6 tbsp. butter
6 tbsp. flour
2 c. milk
1 c. half & half
1 c. chicken broth
3 c. diced leftover cooked ham or Spam
1 box frozen peas
1 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
Cook spaghetti in boiling salt water, drain and set aside. Sauté
onion lightly in butter in saucepan. Stir in flour, milk, half
and half and broth. Cook until thick. Add ham, peas and
spaghetti. Put half mixture into baking dish. Sprinkle half
cheese then put another layer of spaghetti and cheese. Bake at
350 degrees for 30 minutes.
CHEESY HAM AND NOODLE CASSEROLE
1/4 c. margarine
1/4 c. flour
2 1/2 c. milk
1/2 tsp. salt
Dash dry mustard
Pinch of thyme
Pinch marjoram
6 drops Tabasco sauce
1 tbsp. Worcestershire sauce
12 oz. grated sharp Cheddar cheese
2 c. cooked ham, diced or Spam
1/2 pkg. noodles, cooked and drained
Buttered crumbs
Cook noodles and drain. Use microwave to make white sauce. Melt
margarine and flour, add milk. Cook 2 minutes on high. Stir and
repeat two more times, until thick. Add to white sauce: salt,
dry mustard, thyme, marjoram, Tabasco and Worcestershire sauce.
Add cheese and diced ham. Mix all and put in greased casserole.
Top with buttered crumbs. Bake at 350 degrees for 1/2 hour or
until bubbly.
MEXICAN CASSEROLE
8 flour tortillas
1 lg. can green Ortega chili peppers
1 lg. onion, chopped fine
1/2 c. flour
1 qt. milk
1 tsp. salt
Dash of pepper
1 or 2 pkgs. boiled ham or sliced leftover baked ham
1 or 2 pkgs. Monterey Jack or Mozzarella cheese
1/4 lb. margarine
3/4 lb. Cheddar cheese, grated
1 tsp. dry mustard
Grease bottom of glass 9 x 13 inch casserole. On each tortilla,
place slice of boiled ham, then slice of Jack cheese, 1/2 green
pepper with seeds removed. Roll up and place each roll in bottom
of casserole, now make the sauce by melting butter in saucepan,
then adding flour and blending well. Slowly add milk. Add grated
cheese, salt, pepper, and other seasonings. Sprinkle chopped
onions on top of tortilla rolls, then pour cheese sauce over
all. Bake until it is bubbly and lightly browned, approximately
45 minutes in 325 degree oven.
GERMAN GREEN BEAN SOUP
2 c. leftover ham or Spam
1 lb. green beans
2 lg. potatoes, cubed
3 qts. water
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1 med. onion, minced
4 slices bacon, minced
3 tbsp. flour
1 1/2 c. milk
Put ham and bone and next 6 ingredients in Dutch oven. Boil,
covered, 30 minutes or until potatoes are tender. Sauté onion
with bacon. Add to ham. Mix flour and milk; stir into soup.
Simmer, covered, for 15 minutes. Garnish with parsley. 6 to 8
servings.
OPEN FACE SANDWICHES
4 oz. shredded Cheddar cheese
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. mayonnaise
Leftover ham, chopped up
Split hot dog or hamburger bun. Mix ingredients together and put
on bun and broil 5-6 minutes or until bubbly.
CHEESY BROCCOLI BAKE
1 (10 oz.) pkg. frozen chopped broccoli
1 (10 3/4 oz.) can Cheddar cheese soup
1/2 c. buttered bread crumbs
1 can Tender Chunk ham, chicken or turkey, flaked or use
leftover chicken or turkey, chopped in small cubes or Spam
1 c. cooked rice
1/2 c. sour cream
Preheat oven to 350 degrees. Cook broccoli until barely tender.
Drain well. Stir in soup and sour cream together. Add remaining
ingredients to soup and sour cream mixture. Spoon into a 1 1/2
quart casserole. Sprinkle with bread crumbs. Bake for 30 to 35
minutes. Serves 6.
SAUERKRAUT BALLS
1 med. onion, minced
2 tbsp. butter
1 c. ground cooked ham or 1 can Spam
1 c. ground corned beef
1/4 tsp. garlic salt
1 tbsp. mustard
3 tbsp. minced parsley
2 c. sauerkraut
2/3 c. flour
1/2 c. beef stock or bouillon cube, dissolved in 1/2 cup of
water
2 eggs, well beaten
1/2 c. bread crumbs
1/8 tsp. pepper
Sauté onions in butter, add ham, corned beef. Cook 5 minutes and
stir often. Add garlic salt, mustard, parsley, pepper,
sauerkraut, 1/2 cup flour, and beef stock. Mix well. Cook for 10
minutes. Spread out on platter to cool. Shape into small balls.
Roll in flour, dip into eggs and roll in crumbs. Deep fry in hot
fat at 375 degrees until golden brown.
HAM TREATS
1 can Spam, grated or 2 cups ham
1 bottle chili sauce
American cheese, grated
Mix and spread on bread squares with crusts cut off. Toast in
oven. Serve hot.
HAM SALAD
2 cups ham, cubed or Spam
1/2 c. chopped dill pickle
2 tbsp. onion, chopped (optional)
1/2 c. grated carrot (optional)
1 c. grated Cheddar cheese
1/2 c. or more mayonnaise to moisten
Chop or grind ham. Add remaining ingredients. Stir. This is good
served on bread as sandwiches.
HAM TREATS
2 cups ham, cubed or 1 can Spam, grated
1 (8 oz.) white sharp cheese, grated
1 onion, grated or diced very sm.
2 hard boiled eggs, chopped
1 pkg. party rye (sm. rye)
Mix all ingredients together and add mayonnaise or Miracle Whip
until moistened. Spread on rye breads and bake in oven at 350
degree oven for 20 minutes.
PIZZA BUNS
2 cups ham, cubed or 1 can Spam, grated
1 onion, grated (optional)
Cubed American cheese
1 can pizza sauce
Mix together and put on buns. I add green olives and sometimes
substitute Mozzarella cheese for American cheese.
SANDWICH SPREAD
1 c. mayonnaise
2 tbsp. sugar
2 tbsp. vinegar
1 tsp. salt
1 sm. onion
3 raw carrots
2 cups ham, cubed or 1 can Spam
6 hard cooked eggs, boiled
1 sm. green pepper
Grind Spam, eggs, carrots, onion and green pepper. Use coarse
grater or grinder. Add remaining ingredients; mix well. Good on
Ritz crackers or as a sandwich spread. Makes a big recipe.
QUICK QUICHE
1 c. ham, cubed or Spam, cubed
1/2 c. onion
1/4 c. green pepper
1 tbsp. cooking oil
1 c. cheese
2 c. milk
1 c. Bisquick
4 eggs
Sauté ham or Spam, onion and green pepper in cooking oil. Mix
with remaining ingredients. Bake in 9 x 13 pan for 30 minutes at
350 degrees.
HAWAIIAN HAM AND BAKED BEAN CASSEROLE
1 lg. can pork and beans
1 sm. can drained pineapple
1 tbsp. minced onion
2 cups ham, cubed or 1 can Spam
2 tbsp. brown sugar
1 tsp. dry mustard
Stir beans, pineapple, onion and mustard together. Cut meat into
pieces. Arrange in dish with meat on top and sprinkle with brown
sugar. Bake at 350 degrees for 30 minutes.
CORN CHOWDER
4-5 potatoes
2 cups ham, cubed or 1 can Spam
4 c. water
Dash of pepper and salt
2 cans of corn
5 soda crackers
1/2 pkg. bacon
2 c. milk
Peel and dice the potatoes. Boil with 4 cups of water, cut bacon
into small pieces and add corn, Spam, milk, crackers, pepper,
and salt. Simmer until crackers thickened soup.
GREEN CHILI MACARONI BAKE
1 (12 oz.) bag macaroni
2 cups ham, cubed or 1 can Spam, grated
1 (4 oz.) can chopped green chili
1 1/2 c. shredded cheddar cheese
Cook macaroni until done; drain. Mix with the Spam, green chili
and one cup of cheese. Put in a 9x13 baking dish and sprinkle
rest of cheese over top. Bake at 350 degrees until cheese has
melted and set up, approximately 30 minutes. Serves 6-8.
MACARONI FRUIT SALAD
2 c. cooked macaroni
1 (#2) can peas, drained
1 can crushed pineapple, drained
2 cups ham, cubed or 1 can Spam, cubed
1/2 c. chopped celery
2 tbsp. sweet pickle, chopped
1/3 to 1/2 c. salad dressing
Salt to taste
Combine all ingredients and chill. Serve in lettuce lined bowl.
CORNBREAD BROCCOLI PIE
8 1/2 oz. pkg. cornbread mix
12 oz. can Spam, cubed 1/2"
10 oz. frozen broccoli spears, thawed & drained
1 1/2 c. shredded cheddar cheese
Heat oven to 400 degrees. Prepare cornbread according to package
direction. Stir in Spam. Spread into greased 9" pie plate. Bake
for 15 to 20 minutes or until cornbread is almost done. Arrange
broccoli spears on top of cornbread; sprinkle with cheese.
Return to oven for 5 to 10 minutes or cheese is melted.
SPAGHETTI CARBONARA
1 1/2 lb. spaghetti
12 oz. can Spam cubed or ham cubed or julienned
1/2 c. onion, chopped
3 tbsp. olive oil
3 tbsp. butter
4 eggs, slightly beaten
1/4 c. grated parmesan
1/4 c. chopped fresh parsley or 1/2 tsp. dried
Ground pepper to taste
Cook spaghetti (or other pasta) as directed on package.
Meanwhile, in a skillet, cook Spam (ham) and onion in oil and
butter over medium heat until lightly browned. Set aside. When
spaghetti is cooked, drain, return to pot. Add eggs; toss to
combine. Add Spam (ham) mixture, cheese, parsley; toss to
combine. Season to taste with pepper. Serve immediately. Serves
3 as main dish supper or 6 lunch or side dish.
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