Stuffed Ham and Cheese Biscuits

 

Stuffed Ham and Cheese Biscuits

1 can refrigerator biscuits, 5 biscuit size

5 slices deli ham

Shredded cheese

2 Tablespoons butter

Everything Bagel seasoning or sesame seeds

Open biscuits and pull apart the layers to split each in half

Flatten each half by pulling on the dough

Add about a Tablespoon of cheese and a slice of ha to each circle

Fold the edges together to enclose the ham and cheese, creating a ball.

Put the balls in the air fryer, seam side down

Air fry at 380 for 6 minutes

Melt the butter.  When the balls are cooked, brush each with butter and sprinkle with seasoning or seeds.  Put back in fryer for two minutes.  Let them cool for a couple of minutes.  Serve with dipping sauce of choice: ranch dressing, honey mustard, barbecue sauce, etc.

Ham, Egg, and Cheese Sandwiches

 I have been trying recipes in the air fryer.  This one took awhile to perfect.  It made a delicious sandwich.

Ham, Egg, and Cheese Sandwich

2 slices Texas Toast

Deli Ham Slices

Cheese Slice

1 Egg, partially cooked in silicone egg cup.  You can do that in the airfryer by putting the egg in the cup and then in the basket.  Precook for about 7 minutes as it heats up.

Soft butter

Minced garlic or garlic salt

Grated cheese of choice

Salt and pepper

With the bottom of a glass, push a depression into one of the bread slices.  Spread both slices of bread with soft butter.  Put minced garlic or garlic salt into the depression.  On the other pieces of bread layer ham and cheese.  Put ham and cheese bread on bottom and the the other one on top.  Into the depression, put the partially cooked egg.  Sprinkle with salt and pepper.  Put grated cheese around the egg on top.  Bake in an air fryer or oven at 350 until toasted, melted and the egg is done.  Cut sandwich in half. The yolk should be runny, but the white cooked.  So delicious!

Woolworth's Lunch Counter Ham Salad Sandwich

 I saw this recipe on a website on the Internet and thought it sounded good, so I tried it.  It was good, but I think next time I will grind the ham rather than just finely dice it.  It will make it more of a spread.

Ham Salad Sandwich

1 slice ham, 1 inch thick, finely diced

1/4 cup celery, finely diced

1 Tablespoon sweet relish

Miracle Whip, as desired

Salt and pepper, to taste

4 slices whole wheat toast (I only had white bread, so used that)

Always served with potato chips

Mix ham, celery, then desired amount of relish and miracle whip.  Season with salt and pepper.  Mix well and spread on the whole wheat toast.  

Italian Chopped Salad Sandwiches

 I love a good sandwich.  And this one was really, really good!  I watched an Italian chef make it on the Internet.  

Italian Chopped Salad Sandwich

Chop some salami and ham and provolone cheese into little square.  Mix together and put in a microwavable bowl.  Microwave until warm and cheese starts to melt.

On a cutting surface, put some shredded lettuce.  Add some chopped tomatoes, chopped olives, and sliced mushrooms.  Sprinkle with red wine vinegar and olive oil.  Add salt and pepper and a couple of scoops of Mayonnaise.  Mix well with your knife.  Add the meats and cheese and mix well all together.  

When well mixed put inside a sandwich roll.  You can add other meats and vegetables as desired and delete anything you don't like.  So yummy!

Ham and Cheese Roll ups

 These make delicious little appetizer pinwheels.  

Ham and Cheese Roll ups

4 flour tortillas

8 oz. cream cheese or 8 oz. soft cream cheese spread

1/2 tsp. garlic salt

1 cup shredded cheddar cheese

2 T. pickle relish

2 T. green onion, clipped with scissors (opt.)

1/2 lb. deli ham

Mix together the cream cheese and garlic salt,  stir in the cheese and relish and green onion if desired. Spread the mixture evenly over the four tortillas.  Be sure to spread to the edges.  Divide the ham evenly between the four tortillas.  Roll up each tightly and wrap each roll in plastic wrap.  Refrigerate for 4-8 hours.  Unwrap and cut off the edges of each roll.  Then cut the sandwiches in half and serve or cut in 1/8ths for pinwheel appetizers.  Can store in the fridge for 2-3 days.

Cheesy Pasta with Ham and Peas

 Kristen made up this recipe and it is delicious.  Her kids love it.

Cheesy Pasta with Ham and Peas

Bring a pot of salted water to a boil.  Cook 1 lb. pasta of choice according to box directions.

Make a white sauce by melting 1/4 cup butter in saucepan.  Blend in 1/4 cup flour, salt, and pepper.  Add 2 cups milk and cook, stirring constantly until the mixture thickens and bubbles.  Add 1 cup grated cheese and stir until melted.  

In a small skillet, saute ham chunks until carnalized.  You can use lunch meat ham or cut up a ham steak.  Add to the sauce along with a bag of frozen petite peas. Blend and heat through. 

Serve over pasta of choice.  Or you can mix the sauce with the pasta and serve.  

Ham and Bean Bake

 I saw this recipe on the Internet and couldn't wait to try it.  It did not disappoint.  It was really delicious.  It tasted kind of like funeral potatoes, but instead of potatoes, it has beans, so it is lower in carbs.  I've made it twice now in a month and will surely be making it again!

Ham and White Bean Bake

2 cans (15 oz each) white beans

1 can cream of chicken soup

2 cups sour cream

2 cups grated Mozzarella cheese

2 cups ham, cubed

 1 small onion, diced

2 cloves garlic, minced

1 tsp. thyme

1 T. olive oil

Kosher salt and ground pepper

Heat the oven to 350.  Grease a 2-quart casserole dish.

In a large skillet, heat oil over med. heat.  Add onion and cook until soft and transluscent.  It will take about 8 minutes.  Add the garlic and cook another couple of minutes.

Drain 1 can of beans and add to the skillet.  With a potato masher, mash up the beans until mostly smooth.  Add the other can of beans with the liquid.  Reduce heat and cook for 5 minutes.

Remove from heat and add soup, ham, sour cream, thyme, and half of the cheese.  Stir to combine and season with salt and pepper to taste.

 Put into the prepared casserole dish and top with the remaining cheese.  Bake until the mixture is hot and bubbly and the cheese is golden.  It should take about 40 minutes.  Let sit for 5 minutes before serving.

Ham Roll-ups

 I have been making this recipe for many years.  I originally got it from my sister-in-law, Ada.  I have altered it a bit, but it's basically the same idea. It is easy and yummy.

Ham Roll-ups

12 nice, big slices of ham from the deli.  I have used Black Forest and Honey.  Both are good.

1 package Stove Top Stuffing

Chicken stock

1-2 ribs celery, chopped

1 onion, diced

2 cans cream of chicken soup

1 cup sour cream

Make the Stove Top according to directions, except substitute the water for chicken stock.  Add the vegetables in the stock and cook until done, then add the seasoned stuffing mix.  Let sit for several minutes, then fluff with fork.

Prepare a 13x9 pan by spraying with PAM

Roll 1/12 of the stuffing in each of the ham slices.  Put in the pan, seam side down- six rolls down each side of the pan. Mix together the soup and sour cream.  Spread the mixture over the rolled ham.  Bake at 350 until hot and bubbly- about 35-45 minutes.  

Split Pea and Ham Soup

Sometimes, not real often, but sometimes, I get a craving for Split Pea and Ham Soup.  When that happens, I make this recipe- one I've had for many, many years.  It just hits the spot- especially if served with a grilled cheese sandwich.

Split Pea and Ham Soup
2 1/2 cups green split peas
1 meaty ham bone OR 1 ham steak cut up in chunks
 1 large onion, sliced
1 heaping tsp. salt
1/2 teaspoon pepper
1/4 teaspoon marjoram
2 large stalks celery, diced
2-3 carrots, peeled and diced

Put the peas in a colander and rinse them.  Combine in a pot (or slow cooker) with 2 quarts water, ham bone, onion, salt, pepper. and marjoram.  Bring to boiling.  Cover.  Simmer for about 1-2 hours until peas soften.  Remove bone, let cool and cut off meat.  Discard the bone.  Return the meat to the soup and add the celery and carrots.  Cook slowly for another hour or so.  Mash the soup with a potato masher, if desired.

Ham and Ham Sauce

I got this recipe many years ago from my sister who got it from her mother-in-law, who is a wonderful cook- in her 90s and still going strong.  It is our Easter tradition to have this ham and sauce with Funeral potatoes, asparagus, rolls, and strawberry pie for our Easter feast.  We have it for Christmas sometimes, too. 

I

Glazed Ham

Large bone-in ham, spiral cut is good

Glaze:

1/2 cup vinegar

2 cups orange juice

1 cup brown sugar

1 teaspoon dry mustard

1 teaspoon ginger

Mix the glaze ingredients together and pour over the ham.  Bake at 300 for about three hours in a roaster oven or large covered pot(enameled cast iron pot.)  Baste with the glaze while roasting.  Don't turn the heat higher as the glaze may burn!  (Voice of experience!)   Serve with Grandma Stratford's Ham Sauce.

Grandma Stratford's Ham Sauce

Beat 1 egg.  Put it in a 2 quart saucepan.  Add:

5 T. water

5 T. vinegar

1/4 cup sugar

1 T. flour

1 T. dry mustard

pinch of celery seed

1/4 teaspoon each of salt and pepper

Cook on medium heat until thickened.  Cover and cool completely.  

Whip 1/2 cup whipping cream.  Fold it into the above mixture.  Serve with the ham.  

Hawaiian Pasta Salad

We love this delicious Pasta Salad.  It's a great way to use some of your leftover Easter ham.
Hawaiian Pasta Salad
8 ounces pasta (we like bow ties), cooked el dente and rinsed
2 cups diced ham
1 can pineapple tidbits, drained- save juice
1 red or yellow pepper, chopped
1-3 green onions, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup reserved pineapple juice
1- 2 teaspoons honey
1/4 teaspoon garlic powder
1/2 teaspoon salt
Pepper to taste

In a large bowl, mix together cooled pasta, ham, pineapple, pepper and green onion.  In a small bowl mix together the rest of the ingredients and pour over the pasta.  Mix well and chill for at least two hours.

Noodle Ham Casserole

Comfort food at it's best!  If you love macaroni and cheese and you love ham, you'll love this creamy, delicious casserole.

Creamy Ham and Noodle Casserole
2 Tablespoons butter
1 onion, chopped
1-2 green peppers, chopped
1 can mushroom soup
1 cup sour cream
8 ounce package of noodles, cooked el dente
2 cups shredded cheese of choice
2 cups cubeb ham

In a large skillet, melt the butter and saute' the onion and green pepper on medium heat.  Stir and cook until vegetables are soft and onions caramelize.  It takes awhile.  Remove from heat and stir in the soup and sour cream.  Stir until all is melted and blended together, making a delicious creamy sauce.  In a greased 3-quart casserole dish, layer three times: Noodles, Cheese, Ham, and Sauce.  Bake at 350 until heated through and bubbly and cheese well melted- about 30- 45 minutes.

Beans and Ham Soup

Beans and Ham

One of our favorite wintertime soups is beans and ham.  I had the ham bone from our Christmas ham frozen and wanted to make beans and ham with it.   In Japan, I had a hard time finding dry beans like I was used to.  I usually use white navy beans, but couldn’t find any white beans at all.  I could only find red beans and little black, round beans.  I bought the black beans.  They were absolutely delicious.  I have never tasted a better bean in my life.  I soaked them overnight, then cooked them with the ham bone and vegetables.  It’s hard to describe, but their texture was smooth and creamy and just delicious.  At home I usually use white beans or pinto beans.  But now I know that black works, too!  You can also make this with a ham steak, and I have many times.

2 cups beans (navy, pinto, black or a mixture)

1 meaty ham bone or a ham steak

Bay Leaf

1 onion, chopped

2 or 3 carrots, chopped

2 or 3 stalks celery with leaves, chopped

About 2 quarts water or chicken stock

Wash and sort the beans, throwing out any bad ones.  Put them in a bowl and soak them overnight.  In the morning, or several hours before you want to eat them the next day, drain them and add the 2 quarts water and the vegetables.  You can do this in a pot on the stove or in a crock pot.  Put the ham bone( if you’re using a ham steak, you can add it later.)  Cook until the beans are soft (the time it takes varies by what beans you use.)  Remove the bone and take off the meat and chop.  Discard the bone.  Add the meat back into the soup.  Serve hot. 

This is the same dish made with white beans in America:

I like to serve it with grilled cheese sandwiches or slices of homemade bread.  

Disneyland's Monte Cristo Sandwich

When I was a child, our family went to Disneyland.  We ate at the Blue Bayou Restaurant and I ordered the Monte Cristo Sandwich.  I thought it was the most delicious thing I had ever eaten.  So when I saw this copycat recipe for that sandwich, I had to try it.  I never deep fry food.  So I don't know much about it, but I lucked out, I guess, because these sandwiches turned out really good.  I used homemade bread.  They were really yummy!

Disneyland Monte Cristo Sandwiches
12 slices bread
6 slices Swiss cheese
6 slices turkey
6 slices ham
vegetable oil for frying
Powdered sugar
1 1/2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 egg, beaten
Jelly or jam.
  Mix together the flour, baking powder and salt.  Add the water and egg and blend thoroughly. Put a slice of cheese and a slice of each of the meats between the bread.  Cut the sandwich in half and toothpick each half.  Dip the sandwich in the batter, then fry in hot oil until golden.  It doesn't take very long.  Drain on paper towel. While sandwich is still hot, remove the toothpick and sprinkle with powdered sugar.  Serve with Jam or Jelly (grape jelly is traditional.)

Pantry Pick of the Month- Garbonzo Beans/ Ham and Bean Stew

I am a game player.  I just outed myself.  I turn most chores and things I do into a game.  I make up a game to get stuff done.  I came up with a game to have some fun with cooking and for this blog that I'd like to try this year. It is motivated by the fact that I have a lot of cans and boxes and packages of things in my pantry that need to be used.  Some of them I bought to make a recipe that I never made, and some I have no clue why they're there.  Kinda scary!  So, here's the game:  I'll reach into my pantry (it's really a deep closet and it's hard to see what's in there) and pull out a can or package or box and then do an Internet search  and find a recipe that uses that ingredient.  So, here's my January pantry pick:

I reached in and that's what I got.  I was very a little disappointed because I know there's better stuff in there, but that's the game.  I don't have any idea why I bought it.  When I went to allrecipes.com, I found that I could  use Garbanzo beans to make everything from fudge(really?) and brownies to bean salads to soups.  Since it's January, I chose a soup.  It actually was really good and I may be buying garbanzo beans on purpose from now on. I loved the texture of the garbanzos.  This recipe had very positive comments and 5 stars and was touted as the perfect Super Bowl Food.  Since I never watch the Super Bowl, I'll never know.  But I don't see why it wouldn't work!
I will give you the original recipe first, and then I'll add all of the ingredients that I put in- some suggested in comments by other allrecipes.com readers who had tried it.

Ham and Bean Stew
1 15 ounce can black-eyed peas, drained
1 15 ounce can black beans, drained
1 15 ounce can garbanzo beans, drained
1 16 ounce can chili beans with sauce
1 large onion, diced
2-3 cloves garlic, minced
1 pound ham, cubed (I used a ham steak)
Salt and cracked black pepper to taste (or you can put in some whole peppercorns)
That was it in the original.  Here's what I added:
2-3 carrots, diced
2-3 stalks celery, chopped
2-4 Tablespoons brown sugar
2-3 Tablespoons butter
1/2 teaspoon cumin
1/2 teaspoon chili powder
Chicken stock, as needed (about two cups)
Bacon, crumbled (optional)
A squeeze of ketchup
A splash of seasoned rice vinegar
A sprinkle of crushed red pepper flakes
A sprinkle of garlic powder

Sour cream to top when serving
In a saute pan, melt the butter.  Add the carrots, onions and celery.  Cook together until soft and add the brown sugar and garlic and mix well.  Put in the crockpot (or I just left in my Le Crueset and added the rest of the ingredients.  I then cooked it on the stove for awhile, and then put it in the oven for a few hours.  It was delicious.  I'm sure the crock pot would work great, too) .  Add the rest of the ingredients and cook all day on low.  Serve with a dollop of sour cream on top.

Another great use of garbanzo beans is Shonna' recipe on this site for hummus:
http://hungryhintons.blogspot.com/search/label/Hummus

Ham, Swiss and Broccoli Roll ups in Basil Cream Sauce

I've made this recipe for so long I honestly can't remember where I got it.  I used to say it was my favorite of all the dishes I make.  I love the combination of the creamy basil sauce with the ham, Swiss and broccoli. Serve it over rice.
Ham, Swiss and Broccoli Roll-ups in Basil Cream Sauce
12 slices deli ham (I like Black Forest, but any kind will do)
12 slices Swiss Cheese
Broccoli spears (12 nice ones)
1 onion, chopped
4 Tablespoons butter
4 Tablespoons flour
1 teaspoon salt
1/2 teaspoon dried basil or about 10 leaves fresh, chopped fine
2 cups milk

Put the broccoli in a saucepan with water and salt and bring to a full boil.  Turn off the heat and put the lid on and let the broccoli steam while you prepare the sauce.
Saute the onion in the butter until the onion is soft.  Add the flour and cook and stir for a few minutes.  Add the milk and whisk until smooth.  Add the salt and basil.  Stir and cook until thickened.  Remove from heat.
Assembly:
Spray a 9x13 pan.  Lay out a piece of ham and put a slice of cheese on it.  Put a broccoli spear in the center and roll the ham and cheese around the broccoli.  Put seam side down in the pan and repeat for the rest of the ham and cheese.  Pour the white sauce over all (I always strain the leftover broccoli bits and put them in the sauce) and bake in a 350 oven until it's hot and bubbly and the cheese is melted.   Serve over hot rice.

Cuban Paninis

Several years ago, Ken and I stayed with my sister Patty and her husband Hal.  They made us paninis on their panini grill.  I had never even heard of a panini, and fell in love.  I hurried home and bought me a panini grill and have been trying different combinations ever since.  My husband and I agree that this is the best one we've tried.  There's something about this strange combination of flavors that is absolutely delicious.  There are many variations of the Cuban Panini.  I looked on lots of recipe websites and kind of combined ideas from several.  It  appears you can use almost any kind of meat, but the most popular is pork.  I had some salami that I needed to use, so I used that with ham.  Man, is it good.  And good news:  You don't have to have a panini grill.  It makes the nice grill marks, but  the main thing is that the sandwich be "pressed."  You can use a regular skillet and just put another heavy pan on top of the sandwich and press down.  Be sure to put a piece of foil between.  Or another website suggested using a brick wrapped in foil.  The pressing makes it melt and goo together.  So here's my version of a Cuban Panini.  For each sandwich:
1 bun.  My favorite bread to use for these is the torta bread (it's actually Mexican bread) from Costco.  Any crusty roll or bun would work.
Ham slices( I like black forest ham)
Salami slices
Swiss Cheese slices
Herb and Garlic Boursin, opt.  (If you have some, spread it on.)
Two dill pickle slices (Vlasic is a good brand)
Mayonaise
Mustard
Soft Butter
Spread the bread with the mayonaise, mustard and cheese spread (if you're using it.)  Layer ham, swiss and salami.  Top with the pickle slices. Put on the other half of bun. Butter the outside of the bread, if you'd like. Cook on the panini grill or as suggested above for about 2-3 minutes until browned.   Cut in half and enjoy!

Apple, Bean, and Ham Casserole

I just made this as my "good sport" recipe this week as I've been trying to use beans from my food storage. It was tasty but I've made a few adjustments to make it more moist. I got the original recipe from Grandma's Casseroles: Home Style Favorites. The picture comes from the recipe book as well.

Ingredients:
1 pound boneless ham, diced in 1 inch cubes
3 cans (15 oz. each) Great Northern beans, drained and rinsed. Since I was cooking my own beans I just used 4 1/2-5 cups of cooked beans.
2 large onions, diced
2-3 medium Granny Smith apple, diced
3 TBSP dark molasses
3 TBSP packed brown sugar
1 TBSP Dijon mustard (I used a hot sweet mustard)
1 tsp ground allspice
1/4 cup thinly sliced green onions OR 1 TBSP fresh, chopped parsley
1/3-1/2 cup water (or use reserved cooking water from beans)
 Directions: Preheat oven to 350 degrees F. Combine diced ham, beans, onion, apple, molasses, brown sugar, mustard, allspice and water in 3-qt casserole pan; mix well. Cover w/ foil; bake 30-45 minutes until hot and bubbly. Sprinkle w/ green onions or parsley and serve. We served it w/ homemade bread and hummus. Muffins and steamed carrots would be good w/ it as well. -Makes 6 servings.