Ham Salad

 

So wondering what to do with all that leftover ham that you put in the freezer from Easter. Ham salad makes for a wonderful sandwich as well as a salad topper. It's so easy to whip up too. 

 

1½ cups chopped ham

2 tbsp. miracle whip

2 tbsp. mayonnaise

2 tbsp. finely chopped onion

1 dill pickle, finely chopped

½ tsp. paprika

¼ tsp. celery seed

1 tsp. dry mustard

 

Combine all ingredients in a bowl and stir to combine.  Fill hot dog rolls or a couple slices of bread.  My favorite is a salad topper.

 

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Sourdough Pie Crust (with Turkey Pot Pie)

So I've been using this sourdough starter that my friend Kathy gave me for over a year now.  I've been able to keep it alive too. ☺ As always, I'm willing to try new things with the dough.  Kathy sent this to me and said "What do you think?"  Well, I've gotta tell ya, pie will never be the same again once you try it with sourdough pie crust.  It is so easy and easy to work with too.  

2 cups all purpose flour

1 tbsp. sugar

1 tsp. salt

4 oz. butter, cut into cubes

4 oz. Crisco (or other lard)

1 cup sourdough starter (I was just a little bit short so added a little more water)

2 tbsp. ice water

Cut the butter and Crisco into the flour, sugar, and salt mixture until it resemble small peas.  Add sourdough and mix to combine.  Add water if necessary.  

Kathy's recipe said to wrap in plastic and refrigerate several hours until chilled.  I just used mine at the time I made it and it was fine.  It can be kept in fridge for several days or freeze for future use.  

Yield:  2 crusts (with enough leftover for amazing pinwheels).

©Crackerberries Kitchen 2023

 

Hand-Me-Down Salad

HAND-ME-DOWN LUNCH IN A JAR

1/3 cup red wine vinegar

3 tbsp. extra virgin olive oil

1 tsp. minced garlic

1 tsp. dried oregano

1 cup diced cucumber

1 cup beans or peas*

½ cup chopped red onion

6 cups chopped romaine lettuce

1 cup cooked chicken, diced

1 tomato, diced

4 marinated artichoke hearts, drained, cut into quarters

4 oz. feta cheese

4 16 oz. wide-mouth canning jars, with lids

Whisk the red wine vinegar, olive oil, garlic and oregano together in one of the canning jars. Bottled Greek dressing also works well.  Divide the dressing evenly among the jars. Layer the cucumber, peas, onion, lettuce chicken, tomato, artichoke hearts and feta evenly in the jars in the order given. Cover with lid and refrigerate until serving. To serve, turn out onto a chilled salad plate.

FOOD FOR THOUGHT:

Hand-me-down lunch is just another way to say “left-overs”.  Layer leftover fresh vegetables in a jar with whatever pieces of meat or cheese that is handed down from the last meal.  Just try to layer like food in the order listed above.  Be creative with your leftovers and voila, instant lunch.

*Any kind of beans work well, also frozen green peas are good.  For a tastier garbanzo bean, make your own. It’s easy. Place the following ingredients in a crock pot:

1 cup dry chick peas, 3½ cups water, ¼ tsp. nutmeg, ¼ tsp. pepper, ¼ tsp. chili powder, ¼ tsp. celery seed, ¼ tsp. cayenne pepper, 2 cloves garlic, 1 Bay leaf. Cook on low for 8 hours or high for 4 hours.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Baked Cheesy Chop Suey

Baked Cheesy Chop Suey

My mom’s leftover macaroni and cheese

2 cups tomato sauce (made fresh from the garden tomatoes)

1 can tomato paste

1 lb. ground beef

1 tbsp. minced garlic

1 medium onion, chopped

1 medium green pepper, chopped

2 stalks celery, finely chopped

1 tbsp. extra virgin olive oil

¼ cup Parmesan cheese

Cook burger and drain off grease and set aside. In large Dutch oven sauté onions, garlic, peppers and celery in one tablespoon of olive oil for about 5 minutes. Add burger, tomato sauce and tomato paste and stir well to combine. Cook until hot and bubbly. Fold in leftover macaroni and cheese just to cover with sauce. Sprinkle with Parmesan cheese and bake 350º for 30 minutes or until bubbly.

© Crackerberries 2014