Left Over Ham

 

 

 

 

 

Process

"Mix  1/2 cup wine and 1/2 cup water, reduced to half with a bay leaf and cloves. Remove bay leaf and cloves. Brown slices of ham in their own fat, turn and brown the other side. Put in shallow baking dish. Put large piece of butter in pan and let brown. Add 1 and 1/2 Tablespoons flour, let burn, and add wine and water gradually. Add 3/4 cup hot water to make roux. Pour over ______ and heat in oven."

Let the mystery be! That card is so old the last sentence is cut off!

Potato Puffs with leftover shredded chicken and gravy

The next time you have left overs from a roasted chicken (or turkey) and pan gravy, you need to make these melt in your mouth potato puffs!  With a recipe found on TheKitchn.com , SP transformed boring left overs into something amazing!

Ingredients
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional
shredded chicken or turkey left overs
Salt and freshly ground pepper
Left over gravy (heated before serving)

Process
 

1. Preheat the oven to 400°F. Lightly grease the cups of a mini-muffin tin.
2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives,  and meat.
3. Season as needed with salt and pepper. 
4. Mound a spoonful of the mixture in each muffin cup, creating a divot in the top as a reservoir for the gravy.
5. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
6. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.
7. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan.
8.  Reheat the gravy, ladle over the potato puff and serve.

Hambone and Lentil Stew

Ham and Rice Croquettes

I found this yummy recipe (for using leftover ham) in this month's Gourmet. I tinkered with the proportions - actually I pretty much ignored them. I doubled up on the cheese (of course) and used both white and wild rice! We are serving them with a side of our favorite whole grain mustard and some leftover creamed onions. My favorite part, is the the kids commented on how great the house smells and these cakes will fit perfectly into their lunch boxes! Cheers to leftovers!

Ham and Rice Croquettes
Ingredients

• 2 cups cooked white rice, cooled
• 3/4 cup finely chopped cooked ham (about 1/4 pound)
• 1/3 cup grated Parmesan
• 2 large eggs, divided - and lightly beaten
  
• 1/2 cup plain dry bread crumbs
• About 3 cups vegetable oil
• Equipment: a deep-fat thermometer

Preparation

1. In a large bowl, stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper.
   
2. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
3. Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat.
   
4. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes.
   
5. Lightly coat cake with egg, then with bread crumbs.
   
6. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Left-over Ham

This recipe was cooking lesson #3, and it is yummy!

Ingredients
1/2 cup wine
1/2 cup water
a bay leaf
3 cloves
slices of left over ham, with fat on them
brown sugar
butter
flour

Process

1. Add first 4 ingredients to a medium sauce pan and reduce to half.
   
2. Remove bay leaf and cloves
3. Brown slices of ham in their own fat.
   
4. Powder with brown sugar.
5. Turn ham and brown other side.
   
6. Put ham in shallow baking dish.
   
7. In a separate pan put large piece of butter and let brown.
   
8. Add 1.5 Tablespoons flour and let burn (yes it wants you to char it a bit).
   
9. Add 3/4 wine and water gradually to make a roux.
   
10. Pour roux over ham and heat in the oven.
    

Minced Lamb with Poached Eggs

Traditionally a spring meal this recipe is meant for those occasional left overs of a roast lamb. Serve for breakfast or for dinner.

Ingredients

some cold roasted lamb

poached eggs

pepper

salt

chopped mint

gravy

Process

1. Take some cold roasted lamb and mince it.


2. Season with pepper and salt and a little chopped mint.


3. Make or heat gravy in saucepan, thicken with browned flour, and stir in meat and heat.


4. Put poached eggs on triangles of toast and garnish with lamb.

Meatloaf

Meatloaf - that's what was for supper tonight! Well we also had left over salad and crispy yogurt chicken along with Ree's homemade (garlicky) ranch dressing. I love meatloaf - always have. My favorite meatloaf is the leftover meatloaf that I can make into a sandwich, both pieces of bread covered in mayonnaise and chili sauce. I never make meatloaf the same way twice. In fact this makes this recipe very hard to write out. There fore I have chosen to write it using the EITHER/OR method, coupled with a list of optional additions. Any questions, don't hesitate to ask.

Ingredients:
2 pounds ground meat - EITHER/OR beef, turkey, pork or chicken. feel free to mix and match.
2 cups EITHER/OR Stove top stuffing or bread crumbs (*I used Stove top tonight, but Erin told me it has HFCS (High Fructose Corn Syrup) in it so I will be eliminating that pantry ingredient too*)
1/4 cup A1 sauce
1/4 cup EITHER/OR Chili Sauce (my preferred) or Worcestershire (# cause I didn't have chili)
2 eggs slightly beaten
1 package low sodium packet onion soup mix


Optional ingredients (adding a couple of these highly recommended (# = I added it tonight)
chopped Cornichon pickles #
chopped green bell pepper #
1 cup shredded cheese #
shredded carrots
chopped mushrooms (I will never cook with mushrooms but I know some people like SP love them)

Process:

• Preheat oven 350 degrees.
  
• Combine all ingredients.
  
• Fold into two loaf pans or one 9 x 13" baking pan
• Bake for one hour.
  
• Remove, enjoy, refridgerate left overs.
• Serve with mashed potatoes and salad, with A1 on the side.
  
• Make sandwiches with cold (or hot) leftovers, lining bread with mayo and chili sauce.