2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste
Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.
This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Good for leftover Easter eggs.
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.
I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.
Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.
Refrigerate until serving time.
Mock “Split Pea” Soup
I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.
1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste
Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.
Remove the ham bone from the broth and set aside to cool.
Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.
Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.
Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.