Ham Salad Spread - after Easter Treat

One of the things I liked best about Easter dinner was the left over ham. I'd been wanting ham salad sandwiches and after a couple of meals of leftover ham and the sides that went with it, we were ready. This recipe for Ham Salad Spread will make a good spread for sandwiches all summer when you want a lighter meal and a change from the usual deli meat sandwiches. You could even serve it on a lettuce leaf as a salad itself.
Besides tasting good, it is easy to prepare. Don't have left over ham? Use some cubed ham from the grocery store, already cooked. Want a smaller amount? Just reduce the ingredients, maybe one egg, a little chopped celery and pickle relish, a dash of mustard, and enough mayonnaise to make the consistency spreadable.

HAM SALAD SPREAD

3 cups ground fully cooked ham

2 hard-cooked eggs, chopped

2 tablespoons finely chopped celery

4 teaspoons sweet pickle relish

1 cup mayonnaise

1 tablespoon prepared yellow mustard

Directions: Mix ham, eggs, celery, and pickle relish together in a bowl. Combine mayonnaise and mustard together in a separate bowl, pour over ham mixture. Stir to coat. Refrigerate until serving time. 

Ham was the star of Easter dinner, but the other dishes
were great also. 

Fabric, Food, and Friends

Just before the StayAtHome directive came for Kansas, a small group of friends gathered at the local quilt shop on Sunday afternoon for sewing, visiting, and snacking. We knew many of our activities were being cancelled and this might be (and did turn out to be) a last gathering for a while. Its hard to say which we enjoyed most - fabric, food, or friends - but we're glad we had that afternoon. 

My pan to take was Veggie Pizza, one of my favorites, but something I don't make for us at home. It was a popular treat and when the afternoon was over we traded leftovers. So I came home with only a few pieces of the veggie pizza, some Barney Stone cake (pound cake covered with peanuts), and chocolate chip cookies. All very good. With those goodies, it is amazing we got any sewing done, but we did. 

This Veggie Pizza is easy to assemble, and I think it helps to do the crust earlier in the day so it is ready. The choice of toppings is yours, your favorites or what ever you have on hand. If you want to reduce the calories you can use low-fat sour cream and cream cheese. 

Veggie Pizza

2 (8 oz) packages refrigerated crescent rolls

1.    Preheat oven to 350 degrees. Spray a jellyroll pan with no-stick cooking spray. 

2.    Pat crescent roll dough into a jelly roll pan. Press the edges together to form a solid crust. Let stand 5 minutes. Pierce with fork. 

3.    Bake for 10 minutes, let cool. 

1 cup sour cream

1 (8 oz) package cream cheese, softened

1 teaspoon dried dill weed

¼ teaspoon garlic salt

1 (1 oz) package ranch dressing mix

4.    In a medium size mixing bowl, combine the sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.

Topping options: Assorted chopped raw veggies: celery, broccoli, small onion, radishes, bell pepper, mushrooms, tomatoes.  Grated carrot, sliced black olives. Shredded cheese.

5.    Top with favorite toppings. Cover and let chill. Once chilled, cut into squares and serve. 

Now we do our visiting while sewing by texting!