Using Leftover Ham and Bacon
WHAT TO DO WITH LEFTOVER HAM AND BACON — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFTOVER HAM AND BACON
CONTENTS
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Butter a shallow baking-dish and sprinkle two
tablespoonfuls of well-buttered soft bread-crumbs
on the bottom. Add one cup of cooked ham
chopped and one-quarter cup of hot milk. Break
on top the number of eggs desired. Season and
sprinkle with a few fine white crumbs, well
buttered. Bake until the eggs are sufficiently
cooked. Garnish with a little finely chopped
water-cress, if at hand, and serve in the baking-dish.
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Boil a scant three-quarters cup of broken macaroni
in plenty of boiling, salted water until tender —
about forty minutes. This should make two
cups when cooked. Drain and rinse well under
cold water so it will not be pasty. Add four
tablespoons of grated cheese. Reheat over hot
water, adding enough cream or milk to moisten —
about one tablespoon. When well heated mix
in lightly with a fork one cup chopped cooked ham
that has been moistened with four tablespoons
of mustard sauce. This makes a good
luncheon dish, and can be prepared with two cups
of any cold macaroni and cheese.
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Make white sauce, and cool slightly.
Chop enough cold ham to make four
full tablespoons. Beat the whites of four eggs
stiff. Beat the yolks until thick, then add salt and
pepper and four tablespoons of the white sauce.
Cut and fold into this mixture the beaten whites of
the eggs.
Melt a tablespoon of butter in a frying-pan,
pour the omelet into this, and cook over a slow
fire until it has puffed up and is slightly browned
underneath. Sprinkle the ham over the surface
and place in the oven a moment to "set" the top
of the omelet. Do not leave it, or it will become
too dry. Fold over, turn out in a hot platter,
and serve immediately with the remainder of the
white sauce poured around it. Parsley may be
added, either as a garnish or chopped and mixed
with the white sauce.
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Remove yolks from three or four hard-cooked
eggs, and cut the whites in rings. Have ready
minced seasoned ham, prepared by chopping fine
or putting through meat grinder any small
left-over pieces. Make in the chafing-dish
white sauce,
put ham in, and heat through. (Do not
let boil while making these additions.) Add
whites of eggs, season highly, grate yolks over top,
and serve from dish.
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Mix a few spoonfuls of cooked ham chopped
fine with two cups well-seasoned mashed potatoes.
Brown in a little hot bacon fat.
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Chop very fine the meat from the shank of
boiled ham. Mix with enough boiled
salad dressing
to make thick paste. Pack in
glass jar. This will keep in a cold place for a long
time.
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While the eggs are poaching, carefully brown
some neatly trimmed slices of bread in a little
bacon fat. Crush a slice of cold, crisp bacon, and
sprinkle a very little on each slice of toast, and
serve the egg on top. Shred a leaf or two of crisp
lettuce very fine and garnish the top of each egg.
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Chop any cold cooked liver, and season with
salt and pepper. Crush a few slices of cold, crisp
bacon and add to it. To every cup of liver allow
four tablespoons of cooked rice, or any coarse
cereal, and mix lightly together. Melt two tablespoons
of butter or drippings in a frying-pan,
add one-quarter cup of tomatoes, and turn in the
meat mixture. Cover and simmer slowly until
well heated. Serve on a hot platter, and garnish
with nicely browned potato cakes.
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To each cup of cold, minced liver, add one tablespoon
of chopped onion browned in butter, and
season with salt and a little paprika. Turn into
a frying-pan with a little water. Sprinkle
lightly with flour and add one-quarter cup of
vinegar. Simmer until well heated.
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To one cup of cooked rice — warm or cold — add
one egg unbeaten and two tablespoons of cold
fried sausage. Mix well together and form into
flat cakes. If the mixture is very soft, add a little
more rice. Brown lightly in butter or drippings,
being careful to have the fat well heated before
adding the cakes. This amount will make six
medium-sized ones.
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2 tablespoons butter.
2 tablespoons flour.
1/4 teaspoon salt.
1/8 teaspoon white pepper.
1 cup milk.
Melt the butter, stir in the flour and seasoning
and cook slowly without browning until the mixture
bubbles. Remove from the high heat, add
the milk gradually, beating and stirring constantly
until the sauce thickens.
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Brown lightly together half a tablespoon of
butter and half a tablespoon of flour. Add
slowly a quarter of a cup of hot water. Beat well.
When thick and smooth, stir in half a tablespoon
lemon juice, a little salt and cayenne, and one
scant teaspoonful of mixed mustard. Then beat
in slowly two tablespoonfuls of cream.
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3 egg yolks, well beaten
2 tablespoons butter
1 1/2 teaspoons mustard
3 tablespoons boiling vinegar
1 teaspoon sugar
Cream or unsweetened condensed milk
1/2 teaspoon salt
Add the boiling vinegar slowly to the eggs. Cook
over hot water until thickened, stirring constantly.
Mix mustard, sugar, and salt, and add. Beat in
the butter. This will keep in a cool place for a
long time. When ready to use add an equal bulk
of sweet or sour cream, or unsweetened condensed
milk.
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