On 2017-11-08 9:37 AM, Wayne Boatwright wrote:
> On Wed 08 Nov 2017 06:39:39a, U.S. Janet B. told us...

> I've never had commercially made ham salad. When I was growing up my
> dad always insisted on roasting a whole bone-in ham. As there was
> only three of us and occasional company, there was always a lot of
> leftover ham. My other would make use of some it by making ham salad
> that everyone seemed to like, except for me.


Are we talking ham salad made with ground up ham pickle and mayonnaise?
I love that stuff. The best thing about funeral dead spread is the
church lady ham salad sandwiches.

On 2017-11-08 10:54 AM, l not -l wrote:

> Next time you want a ham salad sandwich, check the deli
> department and buy enough to make one or two sandwiches. Plus,
> you get to choose the bread.

There is a produce market not to far from here that has a small deli
department that usually has ham salad in tubs with enough for 3-4
sandwiches. It's pretty good.

On Wed, 08 Nov 2017 14:37:00 GMT, Wayne Boatwright
> wrote:

>On Wed 08 Nov 2017 06:39:39a, U.S. Janet B. told us...
>
>> On Wed, 08 Nov 2017 07:42:37 -0500, Gary > wrote:
>>
>>>"U.S. Janet B." wrote:
>>>>
>>>> On Tue, 07 Nov 2017 08:46:59 GMT, Wayne Boatwright
>>>> > wrote:
>>>> snip
>>>> >
>>>> >Anather loaf I make is a Ham Loaf which is predominantly made
>>>> >from ground ham and ground pork. It does have a mustard/honey
>>>> >basting mixture, but I wouldn't really call it a glaze. For us
>>>> >it's a tasty alternative to meatloaf.
>>>>
>>>> I haven't heard of ham loaf in years. Do you wing it or do you
>>>> have a recipe? How is it for next day sandwiches?
>>>
>>>That reminds me of ham salad sandwiches which I haven't seen in
>>>probably 20 years or so. That said, I haven't looked for them
>>>either. They were very good though. Used to buy them for lunch at
>>>a 7-11 sometimes. Some kind of ham spread on white bread. I do
>>>remember the spread contained sweet relish which was a nice touch.
>>>
>>>I'll have to look next time I go to a 7-11. My area is infested
>>>with those stores including one just a block away from here.
>>
>> I don't think you'll find one. As you say, it's been years. They
>> must have used that cheap ham to make it because whenever I made
>> the mixture it was too hammy.
>> Janet US
>
>I've never had commercially made ham salad. When I was growing up my
>dad always insisted on roasting a whole bone-in ham. As there was
>only three of us and occasional company, there was always a lot of
>leftover ham. My other would make use of some it by making ham salad
>that everyone seemed to like, except for me. I rarely ate it. She
>also used some of the ham to make a Southern favorite, Ham and Egg
>Pie, that I also didn't care for. It was a double-crusted pie filled
>with nice pieces of ham, sliced hard boiled eggs, and some sort of
>gravy. I always preferred sliced ham as a main course served with a
>Cumberlain sauce, or nice slices of ham in a sandwich along with
>emmental or Swiss cheese and lettuce.

I couldn't do the egg pie. Don't like the idea of hot hard cooked
eggs in a mixture. I always have leftover ham. Just thought it would
be nice to have another way to use it. I always get one with a bone.
Janet US

On Wednesday, November 8, 2017 at 10:42:36 AM UTC-5, Dave Smith wrote:
> On 2017-11-08 9:37 AM, Wayne Boatwright wrote:
> > On Wed 08 Nov 2017 06:39:39a, U.S. Janet B. told us...
>
> > I've never had commercially made ham salad. When I was growing up my
> > dad always insisted on roasting a whole bone-in ham. As there was
> > only three of us and occasional company, there was always a lot of
> > leftover ham. My other would make use of some it by making ham salad
> > that everyone seemed to like, except for me.
>
>
> Are we talking ham salad made with ground up ham pickle and mayonnaise?
> I love that stuff. The best thing about funeral dead spread is the
> church lady ham salad sandwiches.

Lucky you. The last two or three dead spreads that I attended
were all at the same Catholic church in Cincinnati. Grocery-store
deli tray with squishy bread for sandwiches.

Cindy Hamilton

On Wed, 08 Nov 2017 07:42:37 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> On Tue, 07 Nov 2017 08:46:59 GMT, Wayne Boatwright
>> > wrote:
>> snip
>> >
>> >Anather loaf I make is a Ham Loaf which is predominantly made from
>> >ground ham and ground pork. It does have a mustard/honey basting
>> >mixture, but I wouldn't really call it a glaze. For us it's a tasty
>> >alternative to meatloaf.
>>
>> I haven't heard of ham loaf in years. Do you wing it or do you have a
>> recipe? How is it for next day sandwiches?
>
>That reminds me of ham salad sandwiches which I haven't seen in
>probably 20 years or so. That said, I haven't looked for them
>either. They were very good though. Used to buy them for lunch at
>a 7-11 sometimes. Some kind of ham spread on white bread. I do
>remember the spread contained sweet relish which was a nice
>touch.
>
>I'll have to look next time I go to a 7-11. My area is infested
>with those stores including one just a block away from here.

Don't forget to check out service stations too!

On 11/8/2017 12:48 PM, Bruce wrote:
>> I'll have to look next time I go to a 7-11. My area is infested
>> with those stores including one just a block away from here.
> Don't forget to check out service stations too!

Sqwerty always does, he LOVES their breath mints:


https://imgur.com/F8p5xJh

l not -l wrote in rec.food.cooking:

>
> On 7-Nov-2017, "cshenk" > wrote:
>
> > l not -l wrote in rec.food.cooking:
> >
> > >
> > > On 7-Nov-2017, "cshenk" > wrote:
> > >
> > > > Here's what I have. I've not tried them but one may spark
> > > > interest?
> > > >
Snips!
> > --
> One thing I did notice is many of these include lemon juice and
> I'm certain the one I made did not have lemon juice.

Well, here's a cleanup with all I found in my own recipe base.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Allison's Salmon Loaf
Categories: Main, Salmon
Yield: 6 Servings

~ ~~ MIX together
-in a medium bowl

14 ozs canned salmon -- drained and flaked
1/2 c fresh bread crumbs 6 med fresh mushrooms -- chopped
1/2 med onion -- chopped
1 egg -- beaten
1 tbsp lemon juice 1 tsp grated lemon rind
1/2 tsp Cajun seasoning
: ~~~ OR
1/2 tsp dried rosemary leaves -- crushed
1/8 tsp pepper -- (optional)
vegetable cooking spray

Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced. Posted
to MC-Recipe Digest V1 #217

Date: Wed, 11 Sep 1996 11:19:36 0000

From: Allison Greene >

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Salmon Loaf
Categories: Salmon
Yield: 1 Servings

1 cn (1 lb.) salmon (cleaned) or
-if fresh; cook and remove
-all bones.
1 1/2 c Herb seasoned bread stuffing
-mix
2 tb Parsley; (dry or fresh)
3 tb Onion
3 Eggs; beaten
1 cn (10-1/2 oz.) cream of celery
-soup
1/2 c Milk
1/8 ts Pepper
1/2 c Whole green olives;
-(optional)

Mix all ingredients together; pour in greased loaf pan. Bake at 350?
for 50 minutes. Unmold after 10 minutes. Heat one cup ranch dressing
or ranch with bacon pour over loaf.

Posted to recipelu-digest by (Nadia I Canty) on Mar
9, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Best Salmon Loaf
Categories: Salmon
Yield: 6 Servings

15 1/2 oz Canned Alaska salmon
2 c Soft bread crumbs
1/3 c Finely minced onions
1/4 c Milk
2 Eggs
2 tb Chopped parsley
1 tb Lemon juice
1/4 ts Dill weed
1 ds Black pepper

Drain and flake salmon, reserving 2 tablespoons liquid. Combine
flaked
salmon and reserved liquid with remaining ingredients. Place in
well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf
on
greased baking pan. Bake at 350 F for 45 minutes.

Nutrients Per Serving:

Calories: 268 Fat-Total: 8.12 g Protein: 21.4 g
Cholesterol: 114 mg Carbohydrates: 26.1 g Sodium: 677 mg Dietary
Fiber: 1.58 g

Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Salmon-Rice Loaf
Categories: Salad, Salmon
Yield: 4 Servings

1 cn (17.5-oz) salmon
1/3 c Chopped green onions
2 ts Curry powder
1 tb Lemon juice
1 tb Cider vinegar
1 tb Chopped or powdered garlic
3 c Cooked rice
Lettuce

From: David Schulenburg > (COLLECTION)

Date: 15 Oct 93 16:53:43 GMT

Flake salmon. Remove skin and bones. Add salmon, green onions,
curry
powder, lemon juice, cider vinegar, and garlic to rice. Mix well.
Pack into plastic-lined loaf pan and chill several hours in
refrigerator. When ready to serve, unmold onto lettuce--lined
platter. Makes 4 servings.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best Salmon Loaf
Categories: Casserole, Salmon
Yield: 8 Servings

1 cn Salmon; (15 oz)
2 c Soft bread crumbs
2/3 c Olive; sliced
1/3 c Onion; minced
1/4 c Milk
2 Eggs
2 tb Parsley; fresh, minced
1 tb Lemon juice
1/4 ts Dill weed
1 ds Pepper

Drain salmon, reserving 2 tablespoons liquid. Flake salmon and
combine with reserved liquid and remaining ingredients. Mix well.
Shape into a 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 45 minutes. For
patties: Prepare as above. Shape into eight 1-inch thick patties.
Pan-fry on both sides in 2 tablespoons of butter until golden brown.
>From Alaska Marine Highway Gormet Galley Posted to MC-Recipe Digest
V1 #299

Date: Tue, 12 Nov 1996 19:07:27 -0800 (PST)

From: " <stephie@olympus,net>

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Salmon Loaf with Horseradish Sauce
Categories: Herbs, Salmon
Yield: 2 Servings

3/4 c Bulgar wheat; uncooked
1 c Half-and-half
-OR- evaporated skim milk
2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove; minced
2 tb Lemon juice
1 tb Chopped flat-leaf parsley
1 tb Chopped fresh lemon thyme
-OR- Mexican mint marigold
-OR- dill
1 ts Salt
1/4 ts Pepper
6 oz Boned steamed salmon
-- flaked
3 Eggs
-OR- 1 egg and 2 egg whites

MMMMM---------------------HORSERADISH SAUCE--------------------------
8 oz Sour cream
-OR- 1/2 sour cream and
-- 1/2 low-fat yogurt
Freshly grated horseradish
-- (to taste)
2 ts Finely chopped green onion
1 ts Lemon juice

MMMMM-------------------------TO GARNISH------------------------------
Flat-leaf parsley

Combine bulgur and half-and-half or evaporated skim milk in a 1-quart
glass measure. Cover with heavy-duty plastic wrap and vent.
Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15
minutes. Meanwhile, saute the vegetables with the garlic in a pan
coated with cooking spray.

Combine the bulgur mixture, vegetables, and next seven ingredients in
a large bowl; stir well. Pack the mixture into a 5-cup ring mold
coated with cooking spray or butter, pressing firmly with the back of
a spoon. Bake, covered with aluminum foil (remove the foil during the
last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until
cooked through but not dry. Serve with a dollop of Horseradish Sauce
on top and garnish with a sprig (or minced) parlsey.

HORSERADISH SAUCE: Mix all ingredients together.

Source: Pam Hotch, Fairbanks, Alaska The Herb Companion,
August/September 1993 Typed for you by Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fish Loaf
Categories: Fish
Yield: 15 Servings

6 3/8 lb Whitefish or pike in jellied
-broth
Reserve 3/4 cups broth
2 lg Onion,diced
2 Carrot, diced
2 Ribs` celery, diced
1/4 c Parsley diced /added last
Red pepper
1/2 c Mayonnaise
1/2 c Matzo meal
2 ts Sugar
Salt and pepper
Pinch of dill weed
4 Eggs

Saute: onions, carrots, celery, red pepper. Process fix until smooth,
add broth, jell, and vegetables. Add the four eggs beaten. Add mayo,
matzo, and rest of ingredients except parsley. Mix Put into 9 x 13
lightly greased pan and sprinkle with paprika Bake at 325F for one
hour or until firm. Refrigerate . Can be made 24 hours in advance.
Slice in large cubes. Serve at room temperature Per serving: 100
Calories; 7g Fat (63% calories from fat); 2g Protein; 7g
Carbohydrate; 52mg Cholesterol; 141mg Sodium

Recipe By: Roz at Paper

Posted to FOODWINE Digest 10 October 96

Date: Thu, 10 Oct 1996 17:44:21 +0100

From: terry pogue >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Far Eastern Rice Loaf
Categories: Chinese, Seafood
Yield: 1 Servings

1/2 c Celery
1 Garlic clove, minced
1/4 c Nuts, chopped
1/8 ts Cumin
4 oz Fish, cooked
2 tb Onion
1 tb Butter
1/4 ts Turmeric
Salt & pepper to taste
1/2 c Rice, cooked

Saute celery, onion and garlic in butter. Stir in remaining
ingredients. Bake in greased casserole dish at 350 degrees for 20
minutes. Makes 1 serving.

From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

MMMMM



--

On 11/8/2017 8:53 PM, Sqwertz wrote:
> I've
> had plenty of failures with deli hams.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 11/9/2017 1:42 PM, l not -l wrote:
> My son and I had eaten some of the $4.20 meatloaf when freshly
> made, then ate more as reheated leftover, and then I ate it
> again. I was getting a bit tired of leftover meatloaf. I know
> some like cold meatloaf sandwiches - I don't . There was still a
> bit left and I was thinking of tossing it.
>
> Having recently made fish and chips, I had a little bit of batter
> left over and saved it. For lunch, I added a little club soda to
> thin out the batter and coated a slice of meatloaf with it then
> pan fried it. Wow; that was good; I'll definitely do that again.
>

Creative leftovers rescue!

On Thu, 9 Nov 2017 20:42:16 GMT, "l not -l" > wrote:

>My son and I had eaten some of the $4.20 meatloaf when freshly
>made, then ate more as reheated leftover, and then I ate it
>again. I was getting a bit tired of leftover meatloaf. I know
>some like cold meatloaf sandwiches - I don't . There was still a
>bit left and I was thinking of tossing it.
>
>Having recently made fish and chips, I had a little bit of batter
>left over and saved it. For lunch, I added a little club soda to
>thin out the batter and coated a slice of meatloaf with it then
>pan fried it. Wow; that was good; I'll definitely do that again.

good idea. all sorts of leftovers respond well to that technique.
Janet US

"l not -l" > wrote in message
news
> My son and I had eaten some of the $4.20 meatloaf when freshly
> made, then ate more as reheated leftover, and then I ate it
> again. I was getting a bit tired of leftover meatloaf. I know
> some like cold meatloaf sandwiches - I don't . There was still a
> bit left and I was thinking of tossing it.
>
> Having recently made fish and chips, I had a little bit of batter
> left over and saved it. For lunch, I added a little club soda to
> thin out the batter and coated a slice of meatloaf with it then
> pan fried it. Wow; that was good; I'll definitely do that again.


You can also crumble it, add some Mexican spices and use it for taco salad,
in scrambled eggs, etc.

Cheri

l not -l wrote:
> My son and I had eaten some of the $4.20 meatloaf when freshly
> made, then ate more as reheated leftover, and then I ate it
> again. I was getting a bit tired of leftover meatloaf. I know
> some like cold meatloaf sandwiches - I don't . There was still a
> bit left and I was thinking of tossing it.
>
> Having recently made fish and chips, I had a little bit of batter
> left over and saved it. For lunch, I added a little club soda to
> thin out the batter and coated a slice of meatloaf with it then
> pan fried it. Wow; that was good; I'll definitely do that again.
>

That sounds like an idea to try. I also don't like cold
meatloaf, nor cold pizza, though some people do like them
cold. I have found that meatloaf, especially if it is
moistened) can be warmed pretty well in a microwave, if the
power is turned down to 40 or 50%. I've also just reheated
it in a small skillet, which works well, and puts a little
crustyness, but I never thought about coating it first .

Some folks get the most powerful microwave they can find,
and always run it on high; then they complain about the poor
results

"l not -l" > wrote in message
news
> My son and I had eaten some of the $4.20 meatloaf when freshly
> made, then ate more as reheated leftover, and then I ate it
> again. I was getting a bit tired of leftover meatloaf. I know
> some like cold meatloaf sandwiches - I don't . There was still a
> bit left and I was thinking of tossing it.
>
> Having recently made fish and chips, I had a little bit of batter
> left over and saved it. For lunch, I added a little club soda to
> thin out the batter and coated a slice of meatloaf with it then
> pan fried it. Wow; that was good; I'll definitely do that again.

I wouldn't have thought to do that. Would probably have put it in a soup.

"Hank Rogers" > wrote in message
news
>l not -l wrote:
>> My son and I had eaten some of the $4.20 meatloaf when freshly
>> made, then ate more as reheated leftover, and then I ate it
>> again. I was getting a bit tired of leftover meatloaf. I know
>> some like cold meatloaf sandwiches - I don't . There was still a
>> bit left and I was thinking of tossing it.
>>
>> Having recently made fish and chips, I had a little bit of batter
>> left over and saved it. For lunch, I added a little club soda to
>> thin out the batter and coated a slice of meatloaf with it then
>> pan fried it. Wow; that was good; I'll definitely do that again.
>>
>
> That sounds like an idea to try. I also don't like cold meatloaf, nor cold
> pizza, though some people do like them cold. I have found that meatloaf,
> especially if it is moistened) can be warmed pretty well in a microwave,
> if the power is turned down to 40 or 50%. I've also just reheated it in a
> small skillet, which works well, and puts a little crustyness, but I never
> thought about coating it first .

I don't much like pizza but if I have to eat it, it has to be room temp if
not cold.
>
> Some folks get the most powerful microwave they can find, and always run
> it on high; then they complain about the poor results
>
>

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