Soups and salads. Sliders…maybe.
Or…other uniquely fun and savory ideas.
The Menu Shoppe has it covered…
great tips for great menus.
Hoping its been a pleasant Easter…
…and just in time for Easter Night Supper.
Ham and Melon Apple Chutney on Corn Bread Rounds
1/4 lb sliced cooked ham*, cut into strips
*Virginia country ham is preferred.
About 2 tablespoons Dijon mustard
1/2 cup melon apple chutney
For the corn bread rounds:
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons milk
1 large egg
Make the corn bread:
Put oven rack in middle position and preheat to 350°F.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan. Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
Spread each round with a thin layer of mustard and top with a few strips of ham and a teaspoon chutney.
Ham and Pineapple Kabobs
1 (15 ounce) can pineapple chunks, drained
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.
Ham and Swiss Loaded Potatoes
1 cup diced ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup thinly sliced green onions, divided
1/2 cup fat-free sour cream
Pierce potatoes with a fork–arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes.
Let stand 5 minutes.
Cut each potato in half lengthwise–scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper. Spoon the potato mixture into shells. Combine
1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet–broil 4 minutes or until golden.
Ham and Swiss Bread Pudding
3/4 cup (3 ounces) shredded Swiss cheese
7 (1-ounce) Hawaiian bread rolls, cut into 1/2-inch cubes
1 1/4 cups chopped green onions
2 garlic cloves, chopped
1 3/4 cups fat-free milk
3/4 cup egg substitute
2 tablespoons Dijon mustard
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Arrange bread cubes on a baking sheet. Bake at 350° for 15 minutes or until lightly browned, turning occasionally. Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese–top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese–bake an additional 20 minutes or until set.
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