April 29, 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!

Polish Sandwich

Polish Sandwich

Ladies, I’m not proud of this entry.  I mean, I AM proud of it, because this sandwich is seriously delicious!  It’s my attempt at copycatting a recipe from a hot dog chain in Southern California called Der Wienerschnitzel.  It comes pretty close to the original Polish Sandwich, with melted Swiss cheese, snappy sauerkraut, and tart pickles.  I haven’t been to Wienerschnitzel in years, yet I still found myself craving one of these babies.  (Sometimes you just gotta scratch that itch.)

But seriously, I am going to eat better next year.  No—really!  Bread will become a special treat, sugar will become verboten, and my veggie uptake will increase!  So as we finish out this year, I decided to give in to the desire for a Polish Sandwich, as a farewell to some not-so-healthy habits.  These sandwiches easy to make, and so satisfying.  You can use hot dogs or any kind of Polish-type sausage you like.  Try yellow or spicy brown mustard.  Find some good rye bread and make this sandwich.  You’ll take one bite and say Danke!

Polish Sausage

For each sandwich you will need:

  • a 5-inch piece of Polish sausage, or hot dogs, cut in half lengthwise
  • pat of butter
  • 2 slices rye bread
  • 1 slice Swiss cheese
  • 1/4 – 1/2 cup Sauerkraut, warmed up
  • 1 large dill pickle, cut lengthwise into quarters
  • yellow or brown mustard

Directions:

  1. Cook sausage or hot dogs until done and hot all the way through.
  2. Meanwhile, in a large pan, heat the pat of butter.  Put both slices of rye bread down in the butter.  Top one slice of bread with the Swiss cheese.  Cook over low until the cheese melts and the bottoms of the bread are lightly toasted.
  3. To assemble:  Place the plain (non-cheese) slice of bread on the bottom and squirt with mustard.  Top with two halves of the sausage (or three halves of the hot dogs, cut side down.  In between the sausage, place as many of the quartered pickles as you like.  Cover the sausage and pickles with hot sauerkraut.  Top with cheese-y slice of rye bread.  Cut in half and eat hot.

Explore, experiment, enjoy! — Dana


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