By Kim Tilley
Ham and Scalloped Potatoes (from Betty Crocker's Cookbook)
4 cups peeled and sliced potatoes
3 Tbsp. margarine
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1/4 c. onion - finely chopped
2 c. chopped ham
Heat oven to 350 degrees.
Melt margarine and add flour, salt and pepper all at once. Stirring to
make base for white sauce, blend and stir until mixture is smooth and
bubbly. Remove from heat and stir in milk. Heat to boiling. Stir
constantly and boil 1 minute.
In casserole dish, arrange 1/2 of potatoes in layer. Cover with chopped
ham and onion. Top with remaining potatoes. Cover with white sauce.
Cover.
Bake 30 minutes. Uncover and bake60 minutes or longer until potatoes
are tender. Cool and Freeze. (I tripled this recipe and divided it into
4 8x8 pans)
Impossible Ham & Broccoli Pie
2 cans ham - drained
10 oz frozen broccoli - rinsed and drained
1 1/2 c cheddar cheese - grated
1 c milk
3 lg eggs
1/2 c Bisquick (r) baking mix
1/4 tsp pepper
1/8 tsp thyme
SAVORY TOPPING:
1/2 c Bisquick (r) baking mix
1/4 c sliced almonds
1/4 c grated parmesan cheese
1/8 tsp garlic powder
2 tbsp margarine
Heat oven to 400 F. Grease 10 x 1 1/2 inch fluted pie plate. Mix ham,
broccoli and cheese in plate. Beat remaining ingredients, except Savory
Topping, until smooth (15 seconds in blender or 1 minute with beater).
Pour into plate. Bake 20 minutes.
For topping, mix Bisquick, almonds, Parmesan cheese and garlic powder.
Cut in margarine. Sprinkle pie with topping. Bake until knife inserted
in center comes out clean, 15 to 20 minutes. Cool 5 minutes.
Kim's note: change the cans of ham to a couple cups of cubed honey baked ham.
I don't know how this will freeze, but it could also be a quick and easy dinner, whipped together with ham from the freezer.
Linguine a la Anne (from Once a Month Cookbook)
1 12-oz package linguine
2 tbsp butter/margarine
2 tbsp all purpose flour
1/2 tsp salt
1 12-oz can evaporated skim milk (you could use regular)
1 4-oz can mushroom stems and pieces, save liquid (I like fresh better!)
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked, cubed ham
1/2 cup grated Romano cheese (imported is THE BEST!)
1 sliced red bell pepper
1 sliced green bell pepper
1 tbsp vegetable oil
1 cup seasoned croutons (I make my own)
1. Cook linguine in a large pot according to the directions, drain and return to the pot.
2. While the linguine cooks, melt butter or margarine in saucepan. Stir
in flour and salt, adding evaporated milk. Bring to a boil, stirring
constantly. Boil and stir one more minute.
3. Add liquid from the mushrooms, water and bouillon cube. Cook over
medium heat, stirring cinstantly until slighly thickened and bubbly.
4. Add 2 cups of sauce and drained mushrooms to linguine, toss until
well mixed. Spoon linguine mixture in to a 13x9x2 inch baking dish (may
want to grease it), pressing it up to the sides and leaving a slight
hollow in the center of the dish.
5. Toss ham into remaining sauce, spread it in the center of the
linguine. Sprinkle with Romano cheese, cover with foil, and freeze
dish.
6. Saute red and green bell peppers in vegetable oil until soft, allow
to cool. Place in a 1 quart freezer bag, attach this bag and croutons
(also in a 1 quart freezer bag) to dish.
To serve: thaw dish, peppers and croutons. Bake dish uncovered in a
preheated 400 degree oven for 20 minutes. Before serving, sprinkle
croutons around edge of casserole. Reheat red and green peppers and
mound them in the center. Makes 8 servings.
(I tried this one years ago and didn't have half of the ingredients
and it still came out good! Can't wait to try it the right way!)
Ham and Macaroni and Cheese (from the oamc digest)
8 oz. elbow macaroni
1 tsp. salt
1/4 tsp. pepper
3 cups shredded cheese
2 cups cubed ham
2 cups thin white suace (recipe follows)
Heat oven to 375 degrees. Cook macaroni and drain. Place half of the
macaroni in and 2 qt casserole dish. Sprinkle with half the cheese. Add
all of ham. Top with remaining macaroni and cheese. Pour white sauce
over casserole. Cover and bake for 30 minutes.
THIN WHITE SAUCE (for macaroni and cheese)
1 Tbsp. margarine
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
Melt butter. Blend in flour, salt and pepper. Cook over low heat,
stirring constantly, until mixture is smooth and bubbly. Remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir
1 minute. Use as directed in recipe for macaroni and cheese.
Notes from a tired oamc cook (don't know who this was!): I was tired
and worn out at this point. I decided that the Ham and Macaroni and
cheese would have to be a SAR (Some Assembly Required) meal. I placed
three cups of cheese in a qt. size freezer -- then I placed 2 cup bag
another qt size freezer bag. I placed a rubber band around these and
froze them. At meal time - I will use this recipe. I will stir in the
ham before baking.
The following recipes are from "Dinner's Ready" by Andrew Schloss and
Ken Bookman, a "chain cooking" cookbook, where you make completely
different meals out of leftovers from previous meals. These look good.
Where there is a leftover used, I posted that recipe too, in case you
wanted to do it their way or adapt these recipes.
Hoppin' John Soup (Dinner's Ready)
3 slices reserved honey baked ham
2 tsp corn oil
1 med onion, finely chopped
pinch of crushed red pepper flakes
1/2 cup long grain rice
6 cups chicken broth, canned or homemade
2 cups reserved Spicy Corn and Black-eyed Pea Succotash (recipe follows)
salt and pepper to taste
1 tsp cider vinegar
2 tbsp chopped parsley
1. Dice the reserved ham. Heat the oil in a large heavy saucepan. Add
the ham, onion, and pepper flakes, and cook over medium heat until the
onion has softened, about 2 minutes.
2. Add the rice and toss to coat with oil. Add the chicken broth and simmer 12 minutes until the rice is barely tender.
Add the succotash, salt and pepper and simmer for 5 more minutes. Stir in the vinegar and parsley and serve. 4 servings
Spicy Corn and Black-eyed Pea Succotash
1 cup dried black-eyed peas
4 cups of cold water
1/2 med onion, finely chopped
1/2 red bell pepper, finely diced
2 tsp corn oil
2 tsp chili powder
4 tsp ground cumin
pinch of red pepper flakes
pinch of sugar
salt and pepper to taste
2 cans (7 oz each) corn kernels, drained
1. Combine the black-eyed peas with the water in a heavy saucepan and
bring to a boil. Boil for 2 minutes, remove from heat, cover and set
aside for 1 hour.
2. Drain well and wash out the saucepan. Rinse the peas and return to
the pan and cover with 4 more cups of water. Bring to a boil, reduce
heat, cover and simmer for 1 hour more or until peas are soft. Drain
and set aside.
3. Meanwhile, cook the onion and bell pepper in the corn oil in a large
skillet over medium heat until softened. Add the chili powder, cumin,
pepper flakes, and sugar.
4. Stir and cook 1 minute. Season with salt and black pepper.
5. When the peas are done, add them to the onion mixture. Stir in the
corn and heat through. Reserve 2 cups (for Hoppin John soup) and serve
the rest. (The original dinner menu was Honey Baked Ham, the succotash,
and Braised Greens, also listed)
Radiatore Carbonara (Dinner's Ready)
1 pound radiatore (I think these are wheel-shaped pasta!)
3 eggs at room temperature
1/4 cup buttermilk, half and half or sour cream
1/4 cup freshly grated Parmesan (imported is best!)
2 tbsp grated Romano cheese (imported!)
2 slices reserved Honey Baked Ham
2 tsp olive oil
3 tbsp chopped parsley
1.Bring large pot of water to a boil and add radiatore. Cook until tender, about 10 minutes.
2. Meanwhile, set a large serving bowl in a larger bowl of warm water.
Add the eggs ad beat lightly. Beat in the buttermilk, parmesan, and
romano cheese. Set aside.
3. Dice the reserved ham and cook in olive oil until lightly crisped and very hot. Keep warm.
4. When the pasta is done, drain and immediately add to the egg
mixture. Toss well until pasta is completely coated. Add the meat and
parsley and toss. Serve immediately. 4 servings (Note: the hot pasta
only partially cooks the egg yolks)
Grits Souffle' (Dinner's Ready)
3 cups water
salt and pepper to taste
3/4 cup quick cook grits
3/4 cup cheddar cheese (3 oz)
3 tbsp butter
1 slice reserved Honey Baked Ham
1/2 cup Braised Greens (recipe follows)
1 cup diced green bell pepper
3 scallions, sliced
3 egg yolks
dash of hot pepper sauce
2 to 3 tbsp cornmeal
5 egg whites
1. Bring the water to a boil and season liberally with salt and pepper.
Add the grits in a thin stream, stirring constantly. Simmer for 10
minutes until thick and light. Remove from the heat and sitr in the
cheddar cheese and 1 tbsp butter.
2. Meanwhile, chop the reserved ham and reserved greens. Set aside.
Cook the bell pepper in 1 tbsp butter over medium high heat for 1
minute.
3. Add the scallions and ham and cook another 2 minutes. Beat this
mixture into the cooked grits along withthe greens, egg yolks, and hot
pepper sauce. Set aside to cool.
4. Grease a 2-quart souffle dish with the remaining butter and dust the dish with the cornmeal. Preheat oven to 400 degrees.
5. Beat the egg whites until they form soft peaks. Mix a third of the
beaten whites into the cooled grits. Fold in remaining whites in 2
additions. Pour the batter gently into the souffle dish.
6. Bake for 30 minutes or until well browned, fully puffy and barely jiggling in the center when moved gently. Serve right away.
(No, this probably WON'T freeze, but sounds good!)
Braised Greens
4 pounds greens, such as chard, escarole, kale, collards, rabe, mustard, dandelions or a combination
1 medium onion, chopped
1/4 cup olive oil
pinch of crushed red pepper flakes
salt and pepper to taste
1. Trim the greens off the thick stems and wilted leaves. Place the
greens in a clean sink filled with cold water and swish them back and
forth to clean them. Lift the greens from the water and shake off the
excess water but do not dry.
2. Cook the onion in the oil until softened, about 2 minutes. Add the
pepper flakes and the greens. Toss well to coat the greens with oil.
Cover the pot and cook for 3-4 minutes, stirring once, until the greens
have wilted. Uncover and continue cooking until all the water has
evaporated, stirring occasionally, about 10-12 minutes.
3. Season with salt and pepper. Reserve 1/2 cup for grits souffle and serve the rest.
Ok, that's it! I will die if I type any more! Hope these help! I will
let you know what I cook and how they came out! Happy Cooking, Kim :)
Healthy (Or Healthier!) ways to use Honey Baked Ham
Most of the recipes here are not exactly "low fat." Ham is definitely a
very fatty and salty meat. If you want the taste but not the fat, here
are a few suggestions:
Use as a topping on casseroles and salads - We like to eat "ham and
cheese salads" instead of casseroles and other heavy dishes. Using ham
as a condiment instead of as the main part of the dish will lighten it
up considerably.
Use in a stirfry - Add lots of veggies and rice, or even make fried rice! Use those veggies to really stretch that meat!
In soups - You can even use the ham bone to make a great stock and just
a little cut up meat for texture. Think about how little actual chicken
you get in those canned chicken noodle soups! Of course, you can have
more than that! It just depends on how far you want to stretch it.
Hot pockets - Double the amount of veggies and cheese, halve the amount of ham.
Hints and tips, reader's note:
Hi,
I am Extremely new at this OAMC but I am slowly trying to get going
& succeed - I read your ham plan & saw that you don't keep the
ham fat: I keep some & add it to my beans & ham recipe:
4 c dry beans( pintos) (I soak them overnight)
2 cups shredded ham
1 cup ham fat(cubed)
2 onions diced
1 tspn chili powder & 1 tspn paprika
2 chicken boulion cubes
I place all in crockpot on high for the day, after I cover it up to 1
inch above mixture with water. I have served this time & time again
at my hubby's work group lunches & always receive calls for the
recipe. I truly believe the rind & fat adds that extra flavor. I
have made it with out the chicken boullion & it works too. It is up
to your salt taste.
I have also done the above except decreased the shredded ham by 1/2 and
added equal portions of barbecue sauce & brown sugar & 1/2
amount of water & people RAVE about it. (No boullion either)
It ALWAYS amazes me that such a simple recipe so many love. GO FIGURE?!
Have a GREAT DAY!!!!
Stephanie M.
--Thanks Stephanie!
About the Author
Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys and the founding editor of Frugal-Moms.com. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!
© 2002-2006 Fractured Frugal Friends (F3). All Rights Reserved. Used by permission.
