Being a savvy shopper -- or so I think -- I purchased a 10 1/2-pound ham for less than $9, a bargain in anyone's book.
Now, that Easter dinner has come and gone, guess what we still have plenty of? You guessed it: ham.
If you readers have leftover ham, too, here are four ham makeovers for the leftovers.
The first idea is so easy: ham scrambled eggs. Yes, we have plenty of eggs on hand, too.
Never miss a local story.
I bought eggs at the store, and Allen bought eggs from the egg lady, so we have a good supply.
HAM SCRAMBLED EGGS
1/2 cup chopped ham
4-6 eggs, depending on how many you're feeding
2 teaspoons minced green onion
1 teaspoon minced jalapeno, seeds and ribs removed
1 to 2 teaspoons cilantro
1/2 cup shredded Cheddar or Monterey Jack cheese
1/2 cup chopped, seeded fresh tomato
Salt and pepper to taste
Chop ham and veggies. Break eggs into a bowl and beat well. Spray skillet with nonstick spray and heat. Add ham and veggies and stir until ham has brown on edges and veggies are soft. Pour in eggs; sprinkle on cheese. Add salt and pepper to taste. Scramble the mixture until eggs are cooked, but not too hard. Serve with whole-wheat soft tortillas.
EGG CHEESE HAM BAKE
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
Pepper, to taste
1 cup grated Cheddar cheese
2 slices cubed bread, no crust
1 pound ham cubes
Heat oven to 350 degrees. Sprinkle ham, cheese and bread on bottom of a 7-by-9-inch pan.
Mix together eggs, milk, dry mustard, salt
and pepper. Pour egg mixture over the ham, cheese and bread. Bake for 45 minutes. Cut into squares.
4 boneless chicken breasts
1/2 to 3/4 cup milk
Fine cracker or bread crumbs
Salt and pepper, to taste
4 slices ham
4 thin slices Swiss cheese
4 tablespoons butter
Dip chicken in milk; dip in egg and roll in crumbs. Season. Roll ham and cheese together. Place inside the breast. Fold breast over and shape into an oblong roll. Store in the refrigerator for 6 hours. Remove from refrigerator 1 hour before serving time. Sautè in butter until lightly browned. Bake 1 hour at 325 degrees. Serve with wild rice. Serves 4.
1 (6-ounce) package wild rice
1 (10-ounce) package frozen chopped broccoli
2 cups chopped cooked ham
1 (4-ounce) can mushrooms, drained
1 cup diced Cheddar cheese
1 cup cream of mushroom soup
1 cup mayonnaise
2 teaspoons prepared mustard
1 teaspoon curry powder
1/4 cup grated Parmesan cheese
Cook rice according to package directions. Spread on bottom of a buttered 9-by-13-inch pan. Top with broccoli, ham, mushrooms and cheese. Blend soup with mayonnaise, mustard and curry. Pour soup mixture over all. Sprinkle with Parmesan cheese; bake at 350 degrees for 45 minutes. Serves 6 to 8.
-- From "Lone Star Legacy"
Of course, you can always make ham sandwiches or ham salad, but who wants to be boring?
Found: Stuffed meatloaf
Susan Daugherty of Bradenton asked readers for help in finding a recipe for a meatloaf stuffed with a cottage cheese center. It was one of her favorites, but lost the recipe.
Three readers -- Keith Solomon of Winnipeg, Manitoba, Canada; Pat Kersteter of Gautier, Miss., and Angie Cassidy of Bradenton -- have come through with three different recipes.
"I searched all my recipe files, and this is the only one I could find," Kersteter said. "I hope your reader can use this one. She could just mix up her meatloaf and layer it with the cottage cheese mixture in the middle."
1 pound hamburger
1 cup breadcrumbs
1 (8-ounce) can tomato sauce
1 teaspoon oregano
3/4 cup cottage cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon salt
Combine hamburger, bread crumbs, 1/2 cup tomato sauce, 1 egg, oregano and salt. Turn into 9-by-5-by-3-inch loaf pan.
Combine cottage cheese,1/4 cup mozzarella and 1 egg; spread over meat. Top with tomato sauce and balance of mozzarella cheese. Bake at 350 degrees for 1 hour.
-- Submitted by Pat Kersteter
"I know this isn't exactly what was requested, but this is my stuffed meatloaf recipe. The directions are based on using a grill, but it can be done in the oven just as easily (adjusting the time and temperature, of course)," Solomon said.
SMOKED STUFFED MEATLOAF
1 pound ground beef
1 small onion, finely chopped
1/2 green pepper, finely chopped (optional)
2 garlic cloves, minced
1 cup fresh breadcrumbs
2 eggs, lightly beaten
3/4 cup ketchup
1/4 cup milk
1- 1/2 cups Swiss-Cheddar-Jack cheese mix
1- 1/2 cups ketchup, divided
1/2 cup brown sugar
Mix first 8 meatloaf ingredients in a bowl. Blend the mixture about 4 to 5 minutes. Spread mixture flat on plastic wrap.
Top meat mixture with brown sugar, shredded cheese and 1 cup ketchup (in that order), spreading evenly over meat. Roll up loaf using plastic wrap to form. Twist ends of plastic wrap and place in freezer for about 1 hour to firm up.
Prepare smoke pouch with 1 handful of wet mesquite chips and 2 handfuls of dry chips using aluminum foil. Poke several holes in the pouch with a fork so smoke can escape. Light one side of grill to medium, leaving other side off. Place smoke pouch on hot side of grill, and wait for pouch to start smoking and temperature to settle around 250-275 degrees.
Once pouch is smoking, place unwrapped meatloaf on grill. Smoke until loaf registers 160 degrees in middle (about 3 hours). Cover with remaining 1/2 cup of ketchup during last 30 minutes of cook time.
Remove from grill and allow to rest 15-20 minutes. Slice and serve.
-- Submitted by Keith Solomon
ITALIAN MEATLOAF WITH COTTAGE CHEESE
1 cup cracker crumbs
1- 1/2 pounds ground beef
1 (6-ounce) can tomato paste
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
3/4 teaspoon salt
Dash of pepper
1 (12-ounce) carton small curd cottage cheese
1 (3-ounce) can chopped mushrooms (drained)
1 tablespoons snipped parsley
1/4 teaspoon dried oregano
In a large bowl, combine 1/2 cup cracker crumbs, ground beef, tomato paste, eggs, onion, green pepper, salt and pepper. Mix well. Pat half of the mixture into bottom of 8-by-8-by-2-inch baking pan. Combine 1/2 cup cracker crumbs, cottage cheese, mushrooms, parsley and oregano. Spread mixture evenly over meat in pan. Top with remaining meat mixture. Bake in oven 350 for 1 hour. Let meatloaf stand 10 minutes.
-- Submitted by Angie Cassidy
Need a recipe?
If you have lost a recipe or need a specific recipe, e-mail, write or call me with your requests. As you can see from the meatloaf recipes, readers love helping readers.
Andrea Yeager, who can be reached at firstname.lastname@example.org, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.