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If you're not sure what to do with leftover ham from Easter, you've come to the right place!


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SAVORY HAM IN TOAST CUPS
Butter
1/4c chopped green pepper
2Tbsp chopped onion
3Tbsp flour
1 14.5oz can evaporated milk, undiluted
1 1/2c diced cooked ham
1 1/2Tbsp prepared mustard
1/2tsp Worcestershire sauce
1/4tsp salt
1/8tsp pepper
1Tbsp lemon juice
6 slices white bread, crusts trimmed

Preheat oven to 500.
In saucepan, melt 2Tbsp butter and saute green pepper and onion until tender. Stir in flour, then 1 cup hot water; cook, stirring, until thickened. Stir in undiluted milk; cook until slightly thickened. Add ham. mustard, Worcestershire, salt. pepper, and lemon juice; keep warm.
Meanwhile, in muffin pan. press one bread slice into each cup; brush with butter. Toast in oven until light brown. Remove toast cups, then fill with ham mixture. Makes 6 servings.

HAM CASSEROLE ALFREDO
1 8oz package noodles
1 1/2c chopped celery
1/2c chopped green pepper
1 8oz package cream cheese, softened
3/4c grated Parmesan cheese
1c milk
1 garlic clove
2c cubed cooked ham
1 4oz can mushrooms, drained
1 1/2Tbsp butter

Preheat oven to 350.
Cook noodles as label directs; drain. Meanwhile, in medium saucepan over medium heat, cook celery and green pepper with 1/2c water until tender crisp, about 5 minutes. Drain.
In a 2qt casserole, mix cream cheese with parmesan cheese, milk, and garlic until fairly smooth. Gently stir in noodles. celery, green pepper, ham, and mushrooms. Dot with butter and bake for 35 minutes. Makes 6 servings.

SAVORY BEANS
In a small amount of oil, saute slivers of cooked ham with a little minced onion, green pepper, and celery until golden. Add canned baked beans; heat through and serve.


Timestamps
0:00 Intro
1:01 Savory Ham in Toast Cups
5:20 Thanks to Factor for sponsoring this video!
6:30 Ham Casserole Alfredo
12:40 Savory Beans
15:34 Good Housekeeping's The More for Your Money Meat Cookbook (1971)



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