......and now leftover ham....
04-08-2015, 07:02 AM
#21
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Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Chop some finely and add it to your italian pasta salad. We had this for Easter and it was a big hit. You can make your own by sauteing in a little water, onions, green and red peppers chopped, just until they soften slightly (I use dried and soak to reconstitue) drain and cool. Prepare pasta, add a can of chopped black olives. I use zesty italian salad dressing on it, I found regular Italian doesn't have enough flavor for pasta. Add the chopped ham, and there you go. I have also used tuna, leftover chicken, salmon, leftover pork or beef roast. As you might have guessed this salad is a summer favorite of DH's so we have added protien to make it a full dinner. From this point in the recipe, you can get adventuous, try shrimp, clams, etc. I have even put leftove peas and carrots in it.
04-08-2015, 07:06 AM
#22
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Here's a recipe for you to use up leftover ham. We LOVE it and it is almost like a full meal!
Cornbread "Poh-to" Style
1 c. cornmeal
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs
3 tbsp. cooking oil
1 tsp. butter
Lean bacon slices
1 c. Monterrey jack or cheddar cheese, shredded (or more)
2 jalapeno peppers, sliced or chopped (or you can add more)
1 c. onions, chopped
1 tbsp. bell pepper (I use more than this amount)
Ham bits (real ham, not lunchmeat)
1. Saute' jalapeno peppers, onion, bell pepper and ham bits
2. Beat buttermilk and eggs.
3. Add oil and butter.
4. Add cornbread ingredients.
5. Add sauteed vegetables
6. Add shredded cheese
Spray cast iron skillet with cooking spray (Pam). Lay bacon strips on the bottom of the skillet. Pour cornbread mix over the bacon. Bake 450 degrees for 20-30 minutes. Let sit 10 minutes before slicing.
Note: You can substitute 2 cups of packaged cornbread mix for the cornmeal, flour, baking soda and salt. Personally, I prefer to make my own cornbread mix.
Cornbread "Poh-to" Style
1 c. cornmeal
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs
3 tbsp. cooking oil
1 tsp. butter
Lean bacon slices
1 c. Monterrey jack or cheddar cheese, shredded (or more)
2 jalapeno peppers, sliced or chopped (or you can add more)
1 c. onions, chopped
1 tbsp. bell pepper (I use more than this amount)
Ham bits (real ham, not lunchmeat)
1. Saute' jalapeno peppers, onion, bell pepper and ham bits
2. Beat buttermilk and eggs.
3. Add oil and butter.
4. Add cornbread ingredients.
5. Add sauteed vegetables
6. Add shredded cheese
Spray cast iron skillet with cooking spray (Pam). Lay bacon strips on the bottom of the skillet. Pour cornbread mix over the bacon. Bake 450 degrees for 20-30 minutes. Let sit 10 minutes before slicing.
Note: You can substitute 2 cups of packaged cornbread mix for the cornmeal, flour, baking soda and salt. Personally, I prefer to make my own cornbread mix.
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