WHAT TO DO WITH LEFTOVER HAM AND BACON — From the COOKS.COM Culinary Archive.

WHAT TO DO WITH LEFTOVER HAM AND BACON

CONTENTS

• BAKED HAM AND EGGS
• HAM WITH MACARONI
• HAM OMELET
• CREAMED HAM (IN CHAFING DISH)
• HAM CAKES
• HAM SANDWICH FILLING
• POACHED EGG ON YANKEE TOAST
• LIVER-AND-BACON HASH
• MINCED LIVER
• SAUSAGE-AND-RICE CAKES
• SAUCE, DRESSINGS
  • WHITE SAUCE
  • MUSTARD SAUCE
  • COOKED SALAD DRESSING

BAKED HAM AND EGGS

HAM WITH MACARONI

  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.

HAM OMELET

  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.

CREAMED HAM (IN CHAFING DISH)

  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.

HAM CAKES

  Mix a few spoonfuls of cooked ham chopped fine with two cups well-seasoned mashed potatoes.  Brown in a little hot bacon fat.

HAM SANDWICH FILLING

  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.

POACHED EGG ON YANKEE TOAST

  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.

LIVER-AND-BACON HASH

  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.

MINCED LIVER

  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.

SAUSAGE-AND-RICE CAKES

  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.

WHITE SAUCE

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.

MUSTARD SAUCE

  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.

COOKED SALAD DRESSING

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.