Readers’ recipes
Easter is almost upon us and on Sunday, ham will be the centerpiece of the holiday meal in many homes. If you’re wondering what to do with all that leftover ham, check out the recipes below. They’re from Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.
If you have favorite recipes you’d like to share, we’d love to hear from you. Simply email your recipes to [email protected]. We’ll post new recipes each week, so log on to starjournalnow.com often.
Ham Balls
11/2 lbs. ground ham
1 lb. ground pork
1/2 lb. ground veal or beef
2 eggs
1 c. milk
1 c. bread crumbs
1 tsp. Worcestershire sauce
1/2 c. vinegar
11/2 T. brown sugar
1/2 c. water
1 tsp. ground mustard
Mix meat, eggs, milk, bread crumbs and Worcestershire sauce. Flour or grease hands and roll into balls. Place in roaster. For sauce, mix vinegar, brown sugar, water and mustard in a saucepan and bring to a boil. Pour over meat. Bake slowly for 2 hours at 275o. Cover for all but last half hour of baking.
Jean Lindberg
Michigan Meat Loaf
2 eggs, beaten
3/4 c. soft bread crumbs
1/2 c. tomato juice
2 T. parsley
1/2 tsp. oregano
3 tsp. salt
1/4 tsp. pepper
Sm. glove garlic, minced
2 lbs. ground chuck
8 thin slices ham
11/2 c. shredded Mozzarella cheese
8 oz. sliced Mozzarella cheese
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic; mix with ground beef. Place beef mixture on large sheet of waxed paper and flatten to 10 x 12-inch rectangle. Arrange ham on meat, sprinkle on shredded cheese, roll like jelly roll. Seal seam and edges. Bake in 9 x 13-inch pan at 350o for 11/4 hours. Top with sliced cheese last 10 minutes. Garnish with black or green olives.
Carol Junkermann
Ham Rolls in Crust
11/2 lbs. ground cooked ham
1/2 lb. ground pork
1 c. soft bread crumbs
1/4 c. each: finely chopped onion and milk
2 eggs
1 tsp. each: prepared mustard, horseradish
2 (8-oz.) pkgs. refrigerated crescent rolls
Combine meats, crumbs, onion, milk, eggs, mustard and horseradish; mix well. Shape into 16 rolls, 5 inches long. Place on rack in shallow baking pan. Bake at 350o until meat is firm, about 15 minutes. Cool at room temperature until easy to handle, about 10 minutes. (Rolls can be covered at this point and refrigerated until ready to finish baking.) Unroll refrigerated dough, leaving it in long pieces. Cut the 2 rolls of dough from each package lengthwise into 4 even strips. Wrap each ham roll with a strip of dough, starting at one end and spiraling dough around meat, roll. Place on baking sheet, tucking ends and dough under meat. Bake at 400o for 10 to 15 minutes, or until browned and meat is hot. Makes 8 servings.
Sister Lillian
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