June 27, 2017

Ham Pate

ham pate

There are some things that you eat as a child that will always be welcome on your plate.  For instance, I love the green bean casserole – you know, that one with cream of mushroom soup and french-fried onions?  I know in my brain that it’s kind of gross, but my tongue, my heart, and my memory all enjoy it so much!  This recipe for Ham Pate is in that category.

When I was a kid, my Dad brought home a canned ham from work every year around Christmas.  I don’t know whether his boss gave it to him or if a client sent it to him – but you know the kind – not the best for eating…packed in a weird jelly…would last in a nuclear bunker for 50 years?  So my Mom, never one to waste food, made this recipe.  She used a hand-cranked meat grinder and mixed up a huge batch of this stuff.  It’s great on crackers, between two slices of bread, or just with a fork.  Low brow?  Yes, but definitely worth a try (especially if you have leftover holiday ham)!

Ham Pate

Ingredients:

  • 1 pound ham
  • 1 8-ounce can water chestnuts, drained
  • 1/4 cup mayonnaise
  • 4 to 6 ounces whipped cream cheese
  • 3 teaspoons prepared horseradish
  • 4 teaspoons sweet pickle relish
  • squeeze of lemon
  • salt and pepper to taste

Directions:

  1. Blend the ham in a food processor until broken down a lot.  Blend in all of the other ingredients.  Taste for seasoning.  You may want to add more pickle relish, if you like it sweeter, or more lemon and salt if you like it more savory.  You can also add plain yogurt if you like it creamier.  Eat it on a fork, spoon it on a cracker, and adjust to suit your tastes.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Layered Greek Dip

Layered Greek DipThis month I am focusing on side dishes and things you can bring to your Thanksgiving table.  When my family gets together, we all commit to bringing a piece of the dinner puzzle:  whichever family member is hosting usually makes the main dish, and the other family members decide on who is going to make dessert, salad, vegetable, and appetizer.  My sister brought an appetizer called Layered Greek Dip – and I was hooked!

This dish is easy to put together and is healthy to boot!  Assemble it right before your guests come, or make ahead and covered in the fridge until you are ready to serve.  Offer a variety of dippers:  I like pita chips, tortilla chips, Triscuits (my favorite cracker of all time!) and veggies like carrot sticks and red pepper slices.  This will take the edge off people’s hunger long enough for you to finish up your last-minute dinner duties.  Offer some white wine with this appetizer and your guests may forget all about the main course!

I should have taken a photo of my sister’s dish when she  made it, but it slipped my mind, and before I remembered, we had all smeared it all over the plate and eaten half of it!  I made it again this morning, so the photo is of a “personal-sized” serving.  And you know what?  It makes a yummy, unusual breakfast too!  I used sundried tomatoes because I didn’t have any cherry tomatoes (and I don’t care for them anyway.)  Try it and let me know if you love it like I do!

 

Layered Greek Dip

Serves 8 as an appetizer

Ingredients:

  • 8 ounce container of hummus (or make your own!)
  • 4 ounces crumbled Feta cheese
  • 6 ounce container of plain Greek yogurt
  • 1 small cucumber, peeled, seeded and chopped
  • 4 ounces cherry tomatoes, cut in half
  • 4 ounces Kalamata olives (or other black olives)
  • 2 green onions, diced
  • handful of parsley, minced

Directions:

  1. On a large plate, spread out the hummus.  Cover with a layer of Feta, then cover that with the Greek yogurt.  Arrange the cucumber, tomatoes, and olives over the top in any way you find aesthetically pleasing.  Sprinkle with green onion and parsley.  Serve with chips or veggie sticks.  Keep refrigerated until ready to eat.

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

GCH:What’s on Your Plate? – Velveeta Cheese Dip

Velveeta Cheese Dip

 Velveeta Cheese Dip

Ingredients:

16 oz of Velveeta Cheese – diced

1-10 oz can Pace Diced Tomatoes w/ Green Chilies (drained)

 

Directions:

Put all ingredients into a medium-size baking dish.

Cook in microwave for 2 minutes.  Stir.  Cook for another 2 minutes.  Stir.  Cook for 1 additional minute.

Remove from microwave and stir until you see that all Velveeta cheese has completely melted.  (About 1 minute)

Serve with your favorite Tortilla Chips.



If you are interested in learning more about Online Bible Studies, please click on the Sign-Up Here button in the Menu tab at the top of our website.  If you need further details, please email Christi@girlfriendscoffeehour.com.