GREAT RECIPES
Almond Pine Cones
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Janda Mueller
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| 1 1/4 c. whole natural almonds 1 (8-0z.) pkg. cream cheese, softened 1/2 c. mayonnaise 5 crisply cooked bacon slices, crumbled |
1 T. green onion, chopped 1/2 tsp. dill weed 1/8 tsp. pepper |
| Bake almonds on cookie sheet for 15 minutes at 300 degrees, stirring often. Cream mayonnaise and cream cheese. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into 2 pine cone shapes on serving platter and beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers. | |
Bacon Roll Ups
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Dale Fuss
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| 1/4 c. butter 1/2 c. water 1 1/2 c. herb stuffing mix |
1 egg, slightly beaten 1/4 lb. sausage 8 to 12 oz. bacon |
| Melt butter in water; remove from heat. Add stuffing, egg and sausage. Chill for 1 hour. preheat oven to 375 degrees. Shape into pieces the size of pecans. Divide bacon strips into thirds. Wrap around mixture and secure with toothpicks. Bake in a shallow pan for 35 minutes, turning once. Drain on paper towels. Serve hot. Yields 30. | |
Bacon Tomato Cups
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Marcia Garner
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| 8 slices bacon, fried crisp 1 med. tomato 1/2 sm. onion 1 (10 oz.) can flaky biscuits |
3/4 c. Swiss cheese, grated 1/2 c. mayonnaise 1 tsp. basil |
| Preheat oven to 375 degrees. Coarsely chop bacon, tomato and onion. Mix all ingredients, except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Shape thin biscuits into mini muffin pan and fill cups with bacon mixture. Bake for 10 to 12 minutes until golden brown. Makes 30 appetizers. | |
Virginia Ham Biscuits
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Vonnie Beaver Edwards
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| 2 c. flour 4 tsp. baking powder 2 T. shortening |
3/4 c. milk 1/2 c. Edwards' Virginia ground ham |
| Sift flour and baking powder. Mix with ham. Cut in shortening with pastry blender until all has the consistency of meal. Add milk, handling as little as possible. Pat out with hands or roll on a sheet of waxed paper dusted with flour. Cut with biscuit cutter and bake in hot 425 degree oven, until browned. | |
Bacon Corn Chowder
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Linda Limpert
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| 1/2 lb. bacon, diced 1 lg. onion, chopped 1 (17-oz.) can cream-style corn 1 can cream of potato soup 2 T. sugar |
4 c. milk 1 c. (4 oz.) cheddar cheese, shredded 1/4 tsp. thyme 1/8 tsp. cayenne pepper |
| Fry bacon with onion. Drain fat. Stir in rest of ingredients. Heat until cheese is melted and chowder starts to bubble. Garnish with chopped parsley and paprika. Serves 6. Note: You may want to taste before adding sugar. Also I used a little salt and pepper. | |
Edwards' Seafood Chowder
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S. Wallace Edwards & Sons, Inc.
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| 6 strips Edwards' hickory smoked Virginia Bacon 1 c. diced celery 1 1/2 c. diced onion 2 1/2 - 3 c. diced potatoes(approx. 3 lg. potatoes) 2 c. water 2 chicken bouillon cubes 12 to 16 oz fresh or frozen fish fillets, thawed (sole, flounder, cod or haddock) |
1 (10 to 15-oz.) can condensed New England clam chowder 1 1/2 c. half & half 1/2 c. milk 1 c. water 1/8 tsp. Worcestershire sauce 1/8 tsp cayenne pepper Ground pepper (for garnish) Fresh parsley (for garnish) |
| Cook bacon, drain and reserve 2 tablespoons drippings. Sauté celery and onion in bacon drippings; add potatoes, 2 cups water and bouillon cubes. Cook for 10 to 15 minutes or until potatoes are done. Add bacon and fish and cook for 5 minutes. Stir in remaining ingredients, except ground pepper and parsley. Simmer for 10 minutes. Do not boil. Garnish with pepper and parsley. Serves 6. Note: can be prepared 1 day ahead and reheated gently. Do not boil. Double recipe and serve to a crowd. Serve with hard rolls and a green salad for a delicious supper! | |
Manhattan Clam Chowder
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Vonnie Beaver Edwards
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| 5 slices Edwards' bacon 2 carrots, diced 2 med.-lg. onions, chopped 3 ribs celery, chopped 1 potato, diced (you may want more) 2 cans DelMonte stewed tomatoes |
1 qt. water (can add more) 1 tsp. sugar 2 (6 1/2-oz.) cans chopped clams 1 tsp. salt 1/2 tsp. pepper |
| Cut up pieces of bacon. Fry bacon slightly, then add onion and celery and sauté until onion is yellow, but not browned. In large cooking pot, pour bacon, onion and celery. To this add stewed tomatoes, diced potato, carrots, water, sugar, salt and pepper. Cook gently until carrots and potatoes are done. Last add chopped clams that have been drained. Heat for approximately 15 minutes. Do not boil after the clams have been added or they will get tough. | |
Creamy Baked Chicken Breasts With Ham
| Dale Fuss | |
| 4 to 6 whole boneless chicken breasts 6 slices Provolone cheese 1 (10 3/4-oz.) can undiluted cream of chicken soup |
6 slices Edwards' Virginia ham, thinly sliced 1/4 c. dry white wine Salt Pepper |
| Arrange chicken in 9 x 13-inch baking dish. Sprinkle with salt and pepper. Top with layer of Edwards' ham and then layer of Provolone cheese. Combine soup with wine, stirring well. Spoon sauce evenly over chicken and sprinkle with paprika. Bake at 350 degrees for 45 to 55 minutes. | |
Ham Quiche
| June B. Edwards | |
| 1 unbaked 9-inch deep dish pie crust 1 c. shredded Swiss cheese 2 c. chopped Edwards' country ham 1 T. onion flakes or fresh onion 3 eggs |
1 c. half & half cream 1/2 tsp. salt 1/2 tsp. dry mustard 1/2 tsp. nutmeg Dash pepper Dash paprika 1/4 c. slivered almonds (opt.) |
| In bottom of pie crust, sprinkle cheese, then ham and onion flakes. Combine eggs, cream and seasonings. Pour egg mixture over the ingredients in the pie shell. (sprinkle almonds on top if desired.) Bake in 350 degree oven for about 45 minutes or until filling is set. Let stand for about 10 minutes before serving. Serves 6. | |
Cheesy Ham and Rice
| Classmate Evie Conpropst Cleckner | |
| 1/2 c. green pepper, diced 1/2 c. celery, diced 1/2 c. onion, diced 2 T. butter 2 T. flour 2 c. evaporated milk 1 1/2 c. grated sharp cheddar cheese |
2 c. ham, cooked and cut in julienne strips (tenderized ham or Virginia ham) 1 tsp. dry mustard 1 tsp. garlic powder 1/4 tsp. red pepper 1 tsp. Worcestershire sauce 3 c. cooked rice |
| Sauté green pepper, celery and onion in butter over low heat until tender. Blend in flour. Add milk and cook until sauce is thick and smooth, stirring constantly. Add cheese and heat until melted, stirring constantly again. Add ham, mustard, garlic powder, red pepper and Worcestershire sauce. Spoon over cooked rice. preparation time: 30 minutes. Serve in a chafing dish. Serves 6. Great for a buffet; easy to do ahead. | |
Edwards' Hickory Smoked Ham and Rice
| Vonnie B. Edwards | |
| 1 c. raw rice (do not use quick-cooking rice) 1/4 c. corn oil 3/4 T. green onions, chopped 3 to 4 T. celery, chopped 3 to 4 T. green pepper, chopped |
1/2 c. ground Edwards' Virginia ham 1/4 tsp. paprika 1/8 tsp. fresh cracked pepper 1/2 tsp. fresh parsley, minced |
| Cook rice by package directions; set aside. Heat corn oil in large skillet. Add onions, celery and green pepper; cook over medium heat until golden and slightly tender. Do not overcook. Add rice, ham, paprika and pepper. Cook until nicely browned. Add parsley and cook additional minute. Place on serving plate and garnish with parsley sprigs and minced green onions. Serves 6. | |
Ham Hocks and Cabbage
| Vonnie Beaver Edwards | |
| 2 1/2 qt. water 3 Edwards' smoked Virginia ham hocks |
2 lg. heads cabbage, quartered 7 to 8 white potatoes, peeled and halved |
| Place ham hocks in a large cooking pot containing water. Bring to a boil then lower heat to simmer. Cook for at least 2 hours until ham hock is thoroughly cooked. Remove hock and set aside. Into the pot of broth, add cabbage and potatoes and cook gently for about 15 to 20 minutes or until potatoes are fork tender. Do not over cook. Cut skin with fat back and away from hock and slice meaty part to serve with vegetables on a serving platter. Great with a bowl of homemade applesauce. | |
Betty's Ham Loaf
| Classmate Betty G. Heffner | |
| 1 lb. ground tenderized ham 1 lb. ground beef 2/3 c. fine dry crumbs 1 c. evaporated milk 1/4 tsp. seasoning salt |
1/4 tsp. pepper 1/4 tsp. celery salt 1/4 c. onion, chopped 1/4 c. green pepper, chopped(opt.) |
| Blend all ingredients thoroughly. Place mixture in a 9 x 5 x 3-inch loaf pan, lined with heavy waxed paper. bake in moderate 350 degree oven for about an hour. Allow to stand for 10 minutes before unmolding on warm platter. Top with mushroom sauce. Serves 6 to 8. | |
Ham Croquettes with
Spice and Raisin Sauce
| Mary L. Stamey | |
| This makes a large quantity. Excellent flavor. | |
| Croquettes: 2 1/2 lbs. Edwards' Virginia ham, ground 1/2 c. dehydrated minced onion 2 ribs celery, chopped 2 tsp. paprika |
1 tsp. pepper 2 T. prepared mustard 2 1/2 c. potato flakes 4 eggs 2 c. water |
| Spice and raisin Sauce: 2 c. water 1 c. raisins 1/3 c. brown sugar, packed 1 T. cornstarch 1/4 tsp. salt |
1/4 tsp. cinnamon 1/4 tsp. cloves 1 T. vinegar 1 T. margarine, softened |
| Croquettes: Mix all the ingredients together. Fix into cone shapes or balls about 2 inches in diameter. Fry a few at a time in hot oil. Drain on platter. Serve with following sauce. Spice-Raisin Sauce: Combine water and raisins and bring to boil. Reduce heat, cover and simmer for about 5 minutes. Mix brown sugar, cornstarch, salt, mustard, cinnamon and cloves in bowl. Blend and add to raisin mixture, stirring thoroughly while heating until mixture makes a thickened sauce. Stir in vinegar and margarine. Serve over the fried croquettes. This makes a large quantity; excellent flavor. | |
Ham and Noodle Bake
| Helen B. Minton | |
| 3 c. uncooked noodles 1 (1 1/2-oz.) env. sour cream sauce mix 1 c. milk |
1 1/2 c. cooked ham, diced 1/3 c. dry bread crumbs 1 T. butter or margarine, melted |
| Cook noodles according to package directions. Drain. Combine sour cream sauce mix and milk. Add noodles and ham; pour into 1 1/2-quart casserole. Mix bread crumbs and butter and sprinkle over casserole. Heat oven to 350 degrees. Bake for 30 minutes. Serves 4. | |
Sausage Pie
| Cousin Anne Edwards | |
| 1 lb. Edwards' sausage 4 c. potatoes, sliced and cooked 2 onions, sliced 1/2 c. celery, diced |
1 T. parsley 1/8 tsp. pepper Milk (to cover mixture) Pastry for top and bottom crust |
| Line bottom of deep pie dish with pastry. Alternate layers of sausage and potatoes. Add onion, celery and seasonings. Cover with milk and add top crust. Bake for 1 hour at 350 degrees. | |
Sausage Stuffed Squash
| Sandra D. Crocker | |
| 6 squash 1/2 lb. sausage 1/4 c. onion, chopped |
1/2 c. herb stuffing 1/4 tsp. salt 2 1/2 T. Parmesan cheese |
| Cook squash for 8 to 10 minutes. Cut lengthwise; remove pulp (reserve). Cook sausage and onion. Drain. Stir in pulp, stuffing and salt. Stuff the squash. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes. | |
Sausage Surprise
| Joann Meeks | |
| 1 lb. Edwards' sausage 2 slices bread, cubed 1 c. shredded cheddar cheese 6 eggs |
2 c. milk 1/2 tsp. salt 1/2 tsp. dry mustard |
| Fry out sausage, drain and spread over cubed bread that has been placed in buttered 12 x 8 x 2-inch dish. Put cheese over bread and sausage. Combine eggs, milk and seasonings. Beat well and pour over sausage-cheese mixture. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes and serve hot. Serves 6 to 8. | |
Edwards' Breakfast Casserole
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S. Wallace Edwards and Sons, Inc.
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| 6 to 8 slices firm white bread 6 to 8 Edwards' country smoked sausage links 4 eggs 1 tsp. prepared mustard |
1 tsp. Worcestershire sauce 2 c. milk 1/2 c. sharp cheddar cheese, grated 1/2 c. Swiss cheese, grated |
| Grease a 9 x 13-inch baking dish. Slice sausages in 1/8-inch thick circles or coins; sauté in an ungreased frying pan for 2 to 4 minutes. Drain well. trim crusts from bread and fit into bottom of dish. Distribute sausage over bread. Place eggs, mustard, Worcestershire sauce and milk in blender and blend well. Spread cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in refrigerator overnight. Bake at 350 degrees for 30 minutes or until top is golden brown. Serves 6. Note: Soft textured bread should not be used in this recipe. This is an excellent brunch dish. A relaxing breakfast for the whole family. | |
Hearty Breakfast Casserole
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Shirley S. Yancey
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| 3 slices white bread, cubed 1 lb. sausage (hot or mild) 6 eggs |
Salt and pepper to taste 1 c. grated harp cheese 2 c. milk |
| Grease casserole dish. Place bread in bottom of casserole. beat eggs; add milk, salt and pepper. Pour this mixture over bread cubes. Cook sausage on top of stove until almost done. (Brown lightly.) Place sausage over egg mixture. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Cool, cover casserole and refrigerate overnight. Can be heated in the oven next day. Also can be halved and freezes nicely. | |
Egg-Ham and Cheese Casserole
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Cousin K. Joan Beaver Keith
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| 2/3 to 2 c. diced ham 7 slices bread, buttered and cubed 1/2 lb. American cheese or Velveeta 3 c. milk |
6 well-beaten eggs 3/4 tsp. dry mustard 3/4 tsp. salt Pepper as desired |
| Cube buttered bread slices and dice ham. Alternate bread, ham and cheese in a buttered casserole, which isn't too deep. Blend remaining ingredients in a blender for a few minutes (milk, eggs, mustard and salt). Pour over bread, ham and cheese. Let stand in refrigerator overnight. Bake for 1 hour at 350 degrees. | |
Ham and Scalloped Potatoes Casserole
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Cousin Betty Beaver Grove
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| 4 to 6 potatoes, diced 1 sm. onion, diced 1 (10-oz.) pkg. frozen peas, cooked 1 c. Diced cooked ham |
White Sauce: 2 T. flour 4 T. margarine 2 c. milk 1/2 lb. Velveeta cheese |
| White Sauce: Melt margarine in saucepan. Add flour and mix thoroughly. Add milk gradually stirring constantly until sauce thickens. Add Velveeta cheese and stir until it melts. Assembly: Cook potatoes and onion until tender. Drain. Mix with drained cooked peas and ham. Mix white cheese sauce with vegetables. Pour into a greased casserole. Top with bread crumbs and bake at 350 degrees until bubbly, about 30 minutes. | |
Golden Ham Casserole
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Helen B. Minton
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| 1 (1-lb.) can cream-style corn 1 (8-oz.) can sm. white onions, drained 2 eggs, beaten |
2 c. cubed, cooked ham 2 c. grated cheddar cheese 1 pkg. refrigerated buttermilk biscuits |
| Preheat oven to 425 degrees. Combine corn, onions, ham and eggs and 1 1/2 cups cheese in bowl. Mix until blended. Spoon mixture into a greased 2 1/2-quart casserole. Bake for 15 minutes. Separate biscuits. Arrange on top of casserole. Sprinkle with remaining 1/2 cup cheese. Bake for 15 to 20 minutes longer or until golden brown. | |
calloped Potatoes and Tenderized Ham Casserole
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Classmate Norma Gene S. Gerlach
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| 2 T. parsley, chopped (can use dry flakes) 1 1/2 c. onions, thinly sliced 4 1/2 c. white potatoes, thinly sliced |
2 tsp. salt 2 c. chopped quick cure cooked tenderized ham or 1 lb. sliced cooked ham |
| White Sauce 3 T. margarine 2 1/2 T. flour 1/8 tsp. pepper 1/8 tsp. paprika |
1 3/4 c. milk (I use 1 can evaporated milk and fill in with regular) 1 tsp. Worcestershire 1 tsp. Dijon mustard 3/4 to 1 c. shredded cheddar |
| Preheat oven to 350 degrees. Place potatoes and onions, parsley and salt in 1-inch boiling water. Boil for 5 minutes and drain. White Sauce: Sauté margarine with flour. Add pepper and paprika. Gradually add milk to make a thickened sauce. Simmer slightly. Add Worcestershire sauce, mustard and cheese. Simmer gently until cheese melted. Casserole: Grease casserole. Layer potatoes/onion, cooked ham and sauce. Bake uncovered at 350 degrees for approximately 1 hour. | |
Country Noodle Casserole
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Classmate Joyce G. Elllinger
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| 1/2 lb. sliced bacon 1 pkg. very fine noodles 3 c. cottage cheese 3 c. dairy sour cream 2 cloves garlic, crushed 2 onions, minced |
2 T. Worcestershire sauce Dash Tabasco 4 tsp. salt 3 T. prepared horseradish 1 c. grated Parmesan cheese Extra sour cream to taste |
| Fry bacon until crisp, drain on paper towel and crumble. Cook noodles in salted boiling water until just tender, al dente. Drain well. Mix remaining ingredients, except cheese, in large bowl. Add noodles and bacon and toss. Turn into a deep 3 1/2-quart greased casserole. Cover and bake at 350 degrees for 30 to 40 minutes. Remove cover. Sprinkle with cheese and continue to bake until cheese is lightly brown. | |
Broccoli Salad
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June B. Edwards
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| 1 lg. head broccoli 1 c. shredded cheddar cheese 1/2 lb. cooked crisp bacon, crumbled 1 med. sweet onion, diced |
Dressing: 1/2 c. mayonnaise or Miracle Whip 1/4 c. sugar 1 T. vinegar |
| Wash and chop broccoli into small pieces; add cheese, onion and bacon. Mix all ingredients for dressing and pour over salad. Mix well. refrigerate overnight before serving. Serves 6 to 8. | |
Aunt Glady's Broccoli Salad
| Great any time of the year |
Daughter-in-law Donna Wallace Edwards
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| 2 heads broccoli 1 head cauliflower 10 slices Edwards' bacon, fried crisp and crumbled 2/3 c. raisins (soak for about 15 minutes in a little water and drain) |
1/2 c. chopped onions 1 c. mayonnaise 1/2 c. sugar 2 T. vinegar |
| Separate the broccoli and cauliflower into small florets. Add bacon pieces, raisins that have been drained and chopped onions. Mix mayonnaise, sugar and vinegar together and pour over vegetables. Set in refrigerator for at least 2 hours. This is best used the same day. | |
Lucille's Ham Salad
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Lucille Barrett
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| 1 lb. ground Edwards' Virginia ham 1 bunch celery (stalk), chopped in food processor |
2 c. sweet pickle relish 1 c. salad dressing |
| Mix all ingredients together thoroughly. Makes approximately 6 1/2 cups. Can be used as appetizer on crackers, sandwiches or on a salad plate. | |
Ham and Cheese Macaroni Salad
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Cousin Patricia Apperson
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| 8 oz. macaroni. cooked, drained and cooled 1 (12-0z.) can chopped ham or leftover ham, cut in strips 1 c. cubed sharp cheddar cheese 1/2 c. celery |
1/3 c. chopped green pepper 1/4 c. chopped onions 2 T. pimentos 1/4 c. drained pickle relish 1/2 c. mayonnaise 1 T. prepared mustard 1/4 tsp. salt |
| Combine first 8 ingredients; blend mayonnaise, mustard and salt. Add, toss lightly and chill. | |
Romaine Lettuce Salad
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Linda Buckingham
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| 1 head Romaine lettuce 1 red onion, sliced in thin rings 1/2 lb. Edwards' bacon, fried crisp 1 c. sour cream |
1/2 c. sugar 1/2 c. Hellmann's mayonnaise (thin with 1 capful vinegar) Parmesan Cheese |
| Wash, dry and tear lettuce into bite-size pieces. Using a 9 x 13-inch Pyrex baking dish or large platter, lay alternate layers of the lettuce, then onion slice rings. Sprinkle the bacon crumbles over top. Then drizzle mixture of sour cream, sugar, mayonnaise, vinegar over top of salad. Cover with generous sprinkling of Parmesan cheese. (Cover the dressing completely.) Refrigerate for 3 hours before serving. | |
Baked Beans
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Vonnie Beaver Edwards
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| 1 tall (52-oz.) can baked beans 1 sm. onion, minced 2 slices Edwards' bacon, chopped in pieces 1/2 box light brown sugar 1/2 c. catsup |
1 tsp. prepared mustard 4 to 6 slices Edwards' bacon (to lay on top of beans) 4 hot dogs, chopped in chunks(opt.) |
| Sauté onions with bacon. Mix with other ingredients including bacon drippings. Put into a 13 x 9-inch pan. Lay strips of bacon over top. bake in oven at 325 degrees. Usually in oven for about 1 hour. | |
Calico Baked Bean Special
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Niece-in-law Pam Beaver
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| 1 can tiny butter beans 1 can green beans 1 can kidney beans 1 can pork and beans 1/2 lb. hamburger |
1/2 lb. Edwards' Virginia bacon 1 sm. onion 3/4 c. brown sugar 1/2 c. catsup 1 tsp. mustard (not dried) |
| Drain butter beans, green beans and kidney beans and mix with pork and beans. brown and crumble hamburger with onion. Fry the bacon a little and crumble with other ingredients. Mix brown sugar, catsup and mustard and mix with the bean mixture. Bake in a long casserole dish at 350 degrees for about 45 minutes. | |
Green Beans and Bacon
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Loretta Rossmann
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| 3/4 lb. green beans 8 slices Edwards' hickory smoked bacon 2 med.-size potatoes, pared and cut into 1/2-inch pieces |
1 sm. onion, sliced 1/4 c. water 1/2 tsp. salt |
| Cook green beans in small amount of boiling salted water for 10 to 15 minutes or until just tender. Dice the bacon and fry until crisp. Add green beans and remaining ingredients to bacon and cook, covered for about 15 minutes or until potatoes are tender. Serves 4. | |
Stuffed Mushrooms with Ground Ham
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Norma Pennington
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| 12 lg. mushrooms (use more if sm.) 3 T. butter 1/2 T. onion, chopped 1 1/2 T. flour |
Chicken stock, tomato juice or cream (to moisten) 1/2 tsp. parsley, chopped 1/2 c. ground ham |
| Cut off stems of mushrooms and chop fine. Melt butter; add mushroom stems and onion. Cook for 10 minutes. Add flour, chicken stock or tomato juice or cream to moisten. Add parsley and ham. Fill caps with mixture. Cover with buttered bread crumbs and bake for 15 minutes at 425 degrees. | |
Sausage-Stuffed Mushrooms
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Nancy Fennell
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| 1/3 to 1/2 lb. Edwards' smoked link sausage 1/4 tsp. fennel seeds Pinch red pepper flakes 1/4 c. onion, finely chopped 2 cloves garlic, finely chopped Olive oil |
1/4 c. fresh parsley, chopped 1/4 c. black olives, chopped 1/3 c. sour cream Black pepper 12 to 15 lg. mushrooms Grated Parmesan cheese |
| Remove sausage from casing; crumble into skillet. Cook until done and remove with slotted spoon to bowl. Add fennel seed and red pepper flakes. Remove all but 2 tablespoons fat from pan and sauté onion and garlic until golden. Add sausage in bowl, along with parsley, olives, sour cream and pepper to taste. Mix thoroughly. Clean mushrooms and remove stems. Fill each cap generously with sausage mixture. Place in lightly oiled baking dish and sprinkle tops with cheese. Bake at 450 degrees for 15 minutes or until bubbling and well browned. Let stand for 5 minutes before serving. | |
Baked Slice-O-Ham
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Niece Cyndee Beaver from Grandmother Grace Lee
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| 1 (1 1/2-inch thick) slice smoked ham 1/2 c. orange juice 1/4 tsp. ginger |
1 orange, sliced 1 tsp. grated orange rind 1/2 c. bread crumbs |
| Place ham in casserole and add orange juice. Cover and bake at 300 degrees for 30 minutes. Mix bread crumbs, orange rind and ginger and spread over ham. Arrange orange slices on top. Cover and bake at 300 degrees for 1 hour longer. Remove cover during last 1/2 hour. | |
Edwards' Elegant Ham-Chicken Divan
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S. Wallace Edwards & Sons, Inc.
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| This is a great dinner party treat. Best of all, it can be made early in the day to be heated just before guests arrive. Butter a long casserole dish. Partially cook and drain thoroughly, then place in buttered dish:
return to top 3 (10-oz.) pkgs. frozen broccoli spears (fresh broccoli can be substituted).return to top Place on top of broccoli: return to top 6 cooked chicken breasts pulled in slivers, removing from the bone. return to top Cover chicken with 8 thin slices of cooked Edwards' Virginia ham. Mix and spread over the casserole: return to top 2 (10-oz.) cans cream of chicken soup Top with: return to top 1 c. grated sharp cheddar cheese |
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Bake at 350 degrees until casserole bubbles, approximately 20 minutes. |
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Edwards' Virginia Ham Fantastics
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Mary Stamey
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| Approx. 3/4 lb. Edwards' Virginia ham, sliced paper thin 1/2 lb. Swiss cheese 2 to 3 pkgs. Pepperidge Farm parker house rolls (1 dozen rolls per pkg.) OR Pepperidge Farm party rolls (20 rolls per pkg.) |
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| Line 13 x 11-inch pan with foil that has been lightly greased. Place rolls that have been filled with ample ham slices and Swiss cheese (size of quarter) on the foil lined pan. Place rolls very close together. Spoon the following sauce over top of rolls. |
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| 1 stick butter, melted (or oleo) 1 to 2 T. mustard (depending on how much you like mustard flavor) |
2 T. Worcestershire sauce 1 T. dried minced onion 1 T. poppy seeds |
| Cover with foil and refrigerate for several hours. However, can be baked immediately. When ready to bake, preheat oven to 350 degrees. Remove foil cover and bake for approximately 30 minutes. Watch carefully that they do not scorch. Can be made early in the day for last minute heat up before guests arrive. Yields 8 ample servings. | |
Filet Mignon Maitre D'Hotel
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S. Wallace Edwards & Sons, Inc.
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| 1 (5 to 7-lb.) beef tenderloin 8 to 10 slices Edwards hickory smoked Virginia bacon, partially cooked 8 to 10 toothpicks 8 T. butter, softened (do not substitute) |
1 tsp. lemon juice 2 tsp. fresh parsley, chopped 6 to 8 drops Tabasco 1 tsp. coarsely ground black pepper |
| Prepare butter before grilling meat. Combine soft butter with lemon juice, parsley, Tabasco and cracked pepper; reserve for later use. Keep butter mixture at room temperature. Trim off all excess fat. Slice into 1 1/2-inch filets mignons (approx.) 8 to 10). Wrap each in a slice of Edwards' bacon, which has been partially cooked and is still flexible. Secure with a toothpick. Cook in a frying pan or griddle, which has been slightly salted; cook over high or medium-high heat according to personal preference. Top with butter and serve immediately! Serves 4 to 10. Note: A 1 1/2-inch tenderloin should cook 4 to 5 minutes on each side for a medium-rare filet. Chilled meat will take longer to cook. Do not overcook. An elegant entree for a special occasion! | |
Edwards' Ham Quickies
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S. Wallace Edwards & Sons, Inc.
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| Even the leftover tidbits can be used to spotlight the main attraction. Cooked Edwards' Virginia ham, minced, ground or chopped enhances many of your favorite recipes. Add to: | |
| Scrambled eggs Quiche Omelet Pancakes Party foods |
Rice Potato salad Macaroni Cheese balls Tossed salads |
| Wrap thin strips of Edwards' Virginia ham about 1-inch wide around any of the following or improvise: | |
| Cheese cubes Melon balls Pineapple chunks |
Watermelon pickle Homemade pickle chunks |
| Secure with a toothpick. Happy Ham Hint: Skim ham grease off top of water and freeze ham broth from cooked Edwards' Virginia ham in ice cube trays and store in plastic bag in freezer. For a tasty flavor, place a few cubes in a pot of vegetables for a tasty treat. | |
