Hamloaf or hamballs you decide

I've been trying to find ways to use up the ham I bought at Dillons last week. So I snatched my mom's recipe for Ham Loaf it can also be turned it into Ham Balls with some slight modification. The other great thing about this recipe is that it can be easily frozen.

1 1/2 lb. Cooked Ground Ham (3 and 3/4 c.) (I ran it through the food processor, my mom uses her blender)
3/4 c. Ground Beef
2 Eggs
2 1/2 t. Prepared mustard
1/2 t. Salt
1 c. Milk (reduce to 1/4 c. if making hamballs)
3/4 c. Crushed Ritz Crackers

Combine until well mixed. If freezing to use as a loaf pour mix and pour into a heavy ziplock bag. If making hamballs shape mixture into balls, if freezing place on cookie sheet and freeze until they are hard, then transfer into ziplock bag.

When ready to make your hamloaf make sure your mixture has thawed and place it in a loaf plan. Turn your oven to 325 degrees F. Bake for 30 minutes. After 30 minutes drain juices and pour glaze over the top and continue baking for 45 more minutes. If baking hamballs place in 9x13 pan and allow to bake about 15 minutes, drain juices, pour glaze over top and continue baking an additional 30 minutes.

If using crockpot:
When ready to prepare place thawed meatballs in your crockpot. Cook on low for 8-10 hours. Add water if you notice there is not enough juices coming from your hamballs. About an hour before serving drain juices from hamballs, leaving them in the crockpot cover the meatballs with the glaze. Baste 1-2 times before serving.

Glaze ( do not prepare until ready to cook your hamballs)
3/4 c. brown sugar
1 T. prepared mustard
2 t. water
1 T. white vinegar or lemon juice


Stir and pour over Ham loaf.
For more great ideas check out the recipe Swap at Grocery Cart Challenge.

Freezer Week Recipes

Simple BBQ Chicken
Desire amount of cooked, shredded chicken
Favorite BBQ Sauce

Combine and heat through. Serve over rice or on sandwiches.

Baked Chimichangas
2 ½ c. shredded chicken
1 c. salsa
1 small onion chopped
¾ t. cumin
½ t. dried oregano
Simmer until heated through and most of the liquid is evaporated

Place mixture in 6 flour tortillas, add 2 T Cheese and roll. Bake 15 minutes at 425

Sauce:
1 c. chicken broth with 1/8 t. pepper to a boil
Then add 1/4 c. all-purpose flour and 1 c. half-and half cream. Stir until smooth. Add 1 can green chilies and heat through.

Serve ½ Chimichanga with sauce poured over the top.

Chili Kolachesuncooked dinner rolls
10 oz. canned pinto beans, rinsed and drained (about 1 1/2 cooked)
1 c. chunky salsa
1 t. chili seasoning mix
½ c. plus Shredded Cheddar Cheese

Preheat oven to 400, spray cookie sheet evenly Place rolls on sheet. Make an indention in the center of each roll. Spoon bean mixture into the center of the the roll indention. Top bean mixture with cheese and bake 12-15 minutes. Remove and cool.

Sweet and Sour Chicken or Pork
1 can pineapple chunks
1/3 c. water
3 T. Vinegar
1 T. Soy sauce
½ c. packed brown sugar I just substituted ¼ c. regular sugar
3 T. cornstarch
1-2 c. Cooked cubed chicken or pork
1 large green pepper
1 red onion cut
Hot cooked Rice

Cook chicken or pork until it is fully cooked, set aside.

Drain pineapple; reserving juice. Set aside pineapple and add water to the juice if need to measure to 1 c. Pour into large skillet. Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch; still until smooth. Cook over med. Heat until thick, stirring constantly. Add pineapple, chicken, onion, and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Bierocks
homemade uncooked rolls
1 lb. Hamburger
1 can cream of chicken soup
6-8 oz. shredded cheddar cheese

Brown hamburger and drain grease, then add soup and cheese to hamburger mixture. Roll out dough and put 1 heaping T. of hamburger mixture on dough. Pinch all sides closed, place on greased cookie sheet with pinch sides down and let rise for 30 minutes. Bake 15-20 minutes at 375 or until golden brown. Brush with Melted butter when taken out of oven. (This usually makes aroudn 16 Beirocks.

Give me 20 minutes I'll give you Spaghetti Alla Carbonara

This is such a quick and easy meal. I'm sure it will be seen on our menu for years to come. I love it when I stumble upon a meal I can whip up in a hurry.

Spaghetti Alla Carbonara $3.19
4 Servings
From the 99 cent cookbook



8 oz. dry spaghetti .63
1 c. diced chunks of ham or cooked bacon 1.87 (I used turkey ham)
2 eggs .18
1/2 c. Parmesan Cheese .50Salt & Pepper to Taste .01
Cook spaghetti until al dente. While spaghetti is boiling, cook ham or bacon in skillet until browned or crisp. Separating into bits as it cooks.

In a bowl beat eggs well then add parmesan cheese, saving a bit for topping and season with salt and pepper.

When spaghetti is cooked drain and return to pot quickly and add egg mixture. (the heat of the pasta will cook your eggs, if you wish you can add a little heat to ensure fully cooked eggs but be careful not to overcook them.

Add ham or bacon and toss well. Serve immediately and top with parmesean cheese.

To see my menu this week with links to other great recipes click here.
For more great ideas check out the Grocery Cart Challenge Recipe Swap on Friday.

Easter Ham

My dad makes the best ham, I cannot wait until Sunday for one of my favorite meals in the world. Since ham is often out of our price range this meal is quite a treat. This is definately worth the labor of watching the clock to cook it.

1 good quality, whole, bone-in ham (NO WATER ADDED, our family loves Fanestil Hams)

3/4 -1 t. dry mustard

Whole Cloves

1 8 oz. can sliced pineapple, drained but save the juice

1/2 c. brown sugar

1. Place ham in pan, fat side up and bake in a 350 degree oven for 30-40 minutes.

2. Remove ham from oven and pull of the hide (if ham has one), then score the fat side into diamonds and put in cloves at the points of the diamonds. Bake the ham for 60 minutes.

3. Mix brown sugar, dry mustard and pineapple juice. Baste ham with mixture and bake for another 30 minutes.

4. Remove ham and baste again. Place the pineapple slices on the ham and bake another 20-30 minutes.

5. Remove ham from oven and let it rest for 10-30 minutes before slicing.

For other great recipes check out the Recipe Swap on Friday over at Grocery Cart Challenge.

Mexican Sweet Potato Stew

This was pretty tasty, I loved the combination of cumin, cinnamon and sweet potatoes, but a bit on the spicy side, the next time I make this I might add bell peppers instead of jalapenos.



1 T. olive oil (.01)
1 1/4 lb. pork tenderloin, cubed (2.66, I used 1 1/3 lb.)
2 large sweet potatoes, peeled and cubed (1.19)
Fresh or Canned Jalapeno Peppers to your liking. I only added 5 and was dying (.10)
1 c. chopped onion (.25)
1 T. chopped garlic (around 5 cloves) (.10)
1/2 t. ground cumin (.01)
1/4 t. ground cinnamon (.01)
14 oz. chicken broth ( approx. 1 1/2 c.) (.10)
1/2 c. water (free)
1 c. frozen corn kernels (.25)
1 1/2 c. salsa (.25 purchased with coupon)


Heat skillet with 2 t. of oil and add pork, cook on medium high heat until browned, about 7 minutes. Set aside.


Heat remaining 1 t. oil in large pot. Add potatoes, peppers (if using fresh), and onion. Cover and cook 5 minutes, stirring until peppers and onion are soften.


Stir in garlic, cumin and cinnamon cook for a few seconds until fragrant. Add broth and water; bring to a boil. Add corn, cover and cook for 5 minutes or until veggies are tender.Stir in salsa and pork; heat through.


Serves 6268 calories, 23 g. protein, 4 g. fiber, 5 g. fat


I served this with cornbread (.75) and grapes (.25) making our meal $5.93