Cheddar Ham Soup Recipe
From Taste of Home
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 cup sliced carrot
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups cubed fully cooked ham
- 1 cup frozen peas, thawed
- In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings.
After-Holiday Ham on Biscuits
From Taste Of Home
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk
- 1 cup cubed fully cooked ham
- 1/4 cup chopped onion
- 3 tablespoons butter
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1-3/4 cups milk
- 3 hard-cooked eggs, chopped
- 1 tablespoon minced fresh parsley
- In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
- Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
- Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
|1||can (8 oz) Pillsbury® refrigerated crescent dinner rolls|
|8||thin slices cooked ham (8 oz)|
|4||thin slices Cheddar cheese (4 oz), each cut into 4 strips |
|1.||Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.|
|2.||Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.|
|3.||Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.|
Cobb salad ham roll-ups
8-12 slices ham, thinly sliced
2 slices bacon, crisp-cooked, drained, crumbled
1/4 cup mayonnaise
1 teaspoon Dijon-style mustard
2 eggs, hard-cooked, chopped
1/2 small avocado, chopped
1 Roma tomato, seeded and chopped
2 ounces blue cheese, crumbled
Leaf lettuce or romaine
Combine mayonnaise and mustard in bowl. Fold in eggs, avocado, tomato, blue cheese and bacon until combined. Set aside.
Layer each ham slice with lettuce. Place a heaping tablespoon of the egg mixture at one end of each slice. Starting at the end with the filling, roll up each slice. Secure with a wooden pick. Yield: 4 servings.
Approximate values per serving: 364 calories, 25 grams protein, 27 grams fat, 1621 milligrams sodium, 167 milligrams cholesterol, 7 grams saturated fat, 5 grams carbohydrates, 2 grams fiber.
Ham & Swiss Hash Brown Bake
- 1 bag (16 oz.) or 4 1/2 cups frozen, shredded hash brown potatoes
- 2 cups (about 8 oz.) cooked ham, cut into 1/2-inch pieces
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 can (10 oz.) condensed reduced-sodium cream of mushroom soup
- 1 tablespoon Dijon or yellow mustard
- 1/2 to 1 teaspoon ground black pepper
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed of moisture
- 1 cup (4 oz.) shredded Swiss cheese
DirectionsPREHEAT oven to 400º F. Grease 2 1/2- to 3-quart casserole dish.
COMBINE potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into prepared baking dish. Sprinkle with spinach and top top with remaining potato mixture. Sprinkle with cheese.
BAKE for 40 to 45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.
• This versatile dish is great with many types of meats you may already have in your fridge. Try using chopped turkey or chicken instead of ham.
Ham and Cheese Muffins
from: Betty Crocker
|3||cups Original Bisquick® mix|
|3||tablespoons vegetable oil|
|1||package (4 ounces) shredded Cheddar cheese (1 cup)|
|3/4||cup chopped fully cooked ham (1/4 pound)|
- 1 Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
- 2 Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
- 3 Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.