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• Fiesta Tortilla Pinwheels • Turkey Dijon Loaf • Fast 'n' Easy Bacon-Wrapped Water Chestnuts • Touchdown Deli Sandwich • ReaLean® Turkey B.L.T. • ReaLean® Salad • Apple-Glazed Home Style Ham Kabobs • ReaLean® Turkey Tortilla Roll-Ups • Irish Ham & Cabbage • Quick Ham & Corn Chowder • Ham Caesar Salad Kaiser Sandwiches • Homestyle Ham • Ham and Apple Skillet • Grilled Ham Steaks with Papaya Salsa • Sara's Pavone Pasta Salad • BLT Wrap with Avocado • Breakfast Casserole • Romaine Salad with Crispy Bacon • Breakfast Pizza |
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| Fiesta Tortilla Pinwheels | ^ back to list | ||||||||||||
| You will need: • 2 packages (8 ounces, each) cream cheese softened • 8 ounces Patrick Cudahy Smoked Turkey Breast, chopped • 1 envelope (1.1 ounces) fiesta ranch dip mix • 1/2 finely diced seedless cucumber • 2 tablespoons finely chopped green onion • 1 jar (2 ounces) diced pimentos, drained • 4 flour tortillas (10 inch) or 4 flavored soft sandwich wraps (10 inches) In a mixing bowl, combine cream cheese, turkey, dip mix, cucumber, onion and pimentos; mix well. Spread 3/4 cup of the mixture evenly over each tortilla or wrap. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut into 1/2 inch pinwheels. Servings: 72-80 appetizers |
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| Turkey Dijon Loaf | ^ back to list | ||||||||||||
| You will need: • 1 loaf (1 pound) French bread • Butter • 1/2 cup mayonnaise • 1 1/2 teaspoons honey • 1 1/2 teaspoons Dijon mustard • 2 pounds thinly sliced Patrick Cudahy Turkey Breast • Lettuce leaves Slice bread in-half lengthwise. Lightly butter cut surfaces. In a small bowl, combine mayonnaise, mustard and honey; mix well. Spread mixture evenly over buttered surfaces of bread. Arrange turkey on bottom half of bread; top with lettuce leaves. Cover with remaining bread. Wrap with plastic wrap and refrigerate until ready to serve. Cut into 1 inch slices. Servings: 8-10 |
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| Fast 'n' Easy Bacon-Wrapped Water Chestnuts | ^ back to list | ||||||||||||
| You will need: • 2 packages (22 ounces, each) Patrick Cudahy Fully Cooked Bacon • 2 cans (8 ounces, each) whole water chestnuts, drained • 1 cup barbeque sauce • 1/4 cup packed brown sugar Wrap each strip of bacon around a water chestnut; secure with a toothpick. Place in a foil-lined 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 10-12 minutes In a small bowl, combine remaining ingredients. Serve with Bacon-Wrapped Water Chestnuts as a dipping sauce. Servings: 28 appetizers |
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| Touchdown Deli Sandwich | ^ back to list | ||||||||||||
| You will need: • 1 unsliced loaf (1 pound) Italian bread • 2 tablespoons butter • 8 ounces sliced Patrick Cudahy Maple Ham • 8 ounces sliced Patrick Cudahy Genoa Salami • 8 ounces sliced Patrick Cudahy Smoked Turkey Breast • 8 slices Cheddar cheese • 2 medium tomatoes, sliced • 1 medium red onion, sliced • Lettuce leaves Slice bread in-half lengthwise. Spread cut surfaces with butter. Arrange lettuce, cheese, sliced meats, tomato, onion and additional lettuce on bottom half of bread. Cover with remaining bread. Wrap with plastic wrap and refrigerate until ready to serve. Carefully slice into individual servings. Servings: 10-12 |
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| ReaLean® Turkey B.L.T. | ^ back to list | ||||||||||||
| You will need: • 1-oz. sliced ReaLean Turkey • 1 tsp. mayonnaise • 2 slices French bread • 3 strips Patrick Cudahy Bacon • 1 piece crispy lettuce • 1 slice tomato Brown bacon on stove or in microwave. Spread mayonnaise on bread. Stack turkey, bacon, lettuce, tomato and enjoy. Preparation time: 5 minutes |
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| ReaLean® Salad | ^ back to list | ||||||||||||
| You will need: • 5 cups cooked elbow macaroni • 3 radishes sliced thin • 1 small onion diced • 1 stalk celery diced • 1 cup thawed peas • 1 tsp. pepper • 1/4 tsp. salt • 1 cup cubed ReaLean Ham • 3/4 cup mayonnaise • 1/2 cup ranch dressing Combine all ingredients in large bowl. Refrigerate for at least one hour. Serve. |
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| Apple-Glazed Home Style Ham Kabobs | ^ back to list | ||||||||||||
| You will need: • 1 lb. Homestyle Ham, cut into 1 in. cubes • 2 Tbsp. lemon juice • 1 tsp. cinnamon • 1 cup apple jelly • 2 Tbsp. butter • salt, to taste Procedure: Sprinkle lemon juice and salt evenly over Homestyle Ham cubes. In small saucepan, make glaze by mixing the jelly, lemon juice, cinnamon and butter. Simmer until well blended. Thread Homestyle Ham onto skewers and spoon glaze over all. Grill over hot coals 10-12 minutes; turning frequently. Baste frequently. Preparation time: 20 minutes |
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| ReaLean® Turkey Tortilla Roll-Ups | ^ back to list | ||||||||||||
| You will need: • 1 oz. thinly sliced ReaLean Turkey • 1 tsp. reduced-fat cream cheese* • 1 small (6 oz.) flour tortilla • 2 Tbsp. shredded lettuce • 2 Tbsp. shredded carrot Procedure: Spread tortilla evenly with cream cheese. Top with turkey, lettuce and carrots. Roll up tortilla and enjoy. *Experiment with different cream cheese flavors. This roll-up tastes great with veggie-flavored cream cheese. Preparation time: 5 minutes Servings: 1 |
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| Irish Ham & Cabbage | ^ back to list | ||||||||||||
| You will need: • 1 medium head cabbage • 5 cloves garlic • 2 medium onions, quartered • 6 carrots cut in thirds • 2 whole bay leaves • 1 Tbsp. whole peppercorn • 5 medium potatoes • 2 cubes beef or chicken bullion (optional) • 3 lb. Patrick Cudahy Homestyle Ham Procedure: Wash and cut cabbage into 8 wedges. Place cabbage into large soup kettle with whole, peeled garlic cloves, peeled and quartered onions and peeled carrots. Just cover vegetables with water and add bay leaves and peppercorn to soup kettle. Bring to boil, then reduce to low and allow to simmer for 1 hour. Peel potatoes, quarter and add to vegetables along with optional bouillon cubes after vegetables have simmered for 1 hour. Simmer 30 minutes more and add Homestyle Ham that is cut into Julienne strips or thick slices. Simmer 10 minutes-serve with or without broth. |
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| Quick Ham & Corn Chowder | ^ back to list | ||||||||||||
| You will need: • 1–3/4 cups 2% milk • 1 can (14 to 15 oz.) cream style corn • 12 oz. any Patrick Cudahy Ham, cut into 1 in. cubes • 1/4 cup thinly sliced green onions • 1/4 teaspoon hot pepper sauce or freshly ground black pepper • 1 tablespoon cornstarch • 1/2 cup shredded cheddar cheese (optional) Procedure: 1. Combine milk, corn, cubed ham, green onions and hot pepper sauce in a medium saucepan. 2. Bring to a simmer over high heat, stirring frequently. Reduce heat; simmer uncovered 5 minutes. 3. Combine cornstarch and 1 tablespoon cold water; mix well. Stir into chowder; continue to simmer 5 minutes. Ladle into soup bowls; top with cheese, if desired. Prep time: 5 minutes Cooking time: 15 minutes Servings: 4 |
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| Ham Caesar Salad Kaiser Sandwiches | ^ back to list | ||||||||||||
| You will need: • One 10 oz. packaged Caesar Salad Kit (save croutons and cheese for another salad use)* • 4 Kaiser rolls (split) • 4 slices (approx. 1/8”-inch thick) Patrick Cudahy Sweet Apple-Wood Smoke Flavor Homestyle Ham • 4 thin slices of Mozzarella cheese Procedure: 1. In large bowl, combine salad greens and dressing; toss lightly. 2. To assemble each sandwich, place 1/4 cup lightly packed salad mixture on bottom half of roll. 3. Top with 1 slice of ham, cheese, 1/4 cup salad mixture and top half of roll. *Or substitute 4 cups packed, shredded or torn romaine lettuce leaves, washed and scant 1/2 cup Caesar salad dressing. Makes about 4 sandwiches Prep Time: 10 minutes |
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| Homestyle Ham | ^ back to list | ||||||||||||
| You will need: A Homestyle Ham. Patrick Cudahy Homestyle Hams are fully cooked so preparation is as simple as heating the ham according to the label instructions in a 325° oven. For an elegant, easy Homestyle Ham: Procedure: |
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| Ham and Apple Skillet | ^ back to list | ||||||||||||
| You will need: • 2 tablespoons margarine or butter • 2 medium carrots, thinly sliced (1 cup) • 1 large apple coarsely chopped (1 1/2 cups) • 1 small onion, cut into thin wedges • 1 cup of milk • 1 cup of apple juice • 3 tablespoons all-purpose flour • 2 teaspoons ground mustard (dry) • 1/4 teaspoon pepper • 2 cups cubed fully cooked smoked ham • 3 cups hot cooked brown rice Procedure: 1. Melt margarine in 10-inch skillet over medium heat. Cook carrots in margarine 2 minutes, stirring occasionally. 2. Stir in apple and onion. Cook about 5 minutes, stirring occasionally, until apples are slightly soft. Remove, apply mixture from skillet; keep warm. 3. Mix milk, apple juice, flour, mustard and pepper (mixture will look curdled); stir into skillet. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. 4. Stir apple mixture and ham into sauce. Cook and stir about 1 minute or until heated through. Serve over rice. Prep time: 15 minutes Cook time: 15 minutes Makes about: 4 servings Nutritional Info. per serving: 455 calories (calories from fat 135); 15g fat; 23g protein; 62g carb; 45mg chol; 1180mg sodium |
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| Grilled Ham Steaks with Papaya Salsa | ^ back to list | ||||||||||||
| You will need: • 1 (8oz) Patrick Cudahy ReaLean® Ham Steak, any flavor • Cooking Spray • 1 cup diced, ripe, papaya, mango or pineapple • 2 tablespoons salsa or picante sauce • 2 tablespoons chopped cilantro or thinly sliced green onion • 1 tablespoon fresh lime juice Procedure: 1. Coat ham steak with cooking spray. 2. Grill ham over charcoal or on a gas grill or in a preheated ridged grill pan over medium heat 3 to 4 minutes per side or until hot. Meanwhile, combine papaya, salsa, cilantro and limejuice. 3. Cut ham into three serving size pieces; transfer to servin plates and top Prep time: 10 minutes Cooking time: 8 minutes 2 - 3 servings Nutritional Info. per serving: 113 calories (25% from fat); 3.22g fat; 13g protein; 8.76g carb; 36mg chol; .06mg iron; 927mg sodium; 12.31mg calc |
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| Sara's Pavone Pasta Salad | |||||||||||||
| You will need: • 3 oz Pavone’ Regular or Pavone’ Turkey Sliced Pepperoni • 3.5 cups cooked, drained, rinsed spiral pasta • 1/2 cup sliced carrot • 1/3 cup grated Parmesan cheese • 1/2 cup diced zucchini • 1/4 cup diced red onion • 1/2 cup diced cauliflower • 1/2 cup sliced black olives • 1 tbsp vinegar • 3/4 cup mayonnaise • 1/2 cup evaporated milk Instructions: Place pepperoni, pasta, vegetables, and olives in large bowl. In a separate bowl, stir vinegar into evaporated milk until thick. Blend in mayonnaise and Parmesan cheese. Pour over pasta mixture; stir carefully until coated. Chill. Serves 6-8 |
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| BLT Wrap with Avocado | |||||||||||||
| You will need: • 4 Mission® Burrito Size Flour Tortillas, warmed • 1 ripe avocado peeled and pitted • 1/4 cup sour cream • 1 Tbsp. lime juice • 1/2 tsp. hot red pepper sauce to desired taste • 1/2 tsp. Worcestershire sauce • 4 large leaves red leaf lettuce • 2 large tomatoes cut into 1/4-inch slices • 8 slices Patrick Cudahy Double Smoked Bacon Cooked Instructions: Combine avocado, sour cream, lime juice, hot pepper sauce, Worcestershire sauce and a ddash of salt. Blend with a fork until smooth. Spread each warmed tortilla with 3 Tbsp. of the avocado spread. Layer with lettuce, tomatoes, and bacon. Roll up and cut in half, if desired. Courtesy of Mission Foods |
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 You will need:• 12 eggs • 12 oz milk • 1 teaspoon salt • 1/2 teaspoon pepper • 30 oz shredded hash brown potatoes, thawed • 2 cups (8 oz) shredded cheddar cheese • 1 large onion, chopped (optional) • 14 Patrick Cudahy Heat & Eat Sausage Link or 7 Heat & Eat Sausage Patties chopped or minced • 1 cup Patrick Cudahy Bacon, cooked and crumbled Instructions: In a large bowl, combine eggs, milk, salt, and pepper. Stir in the potatoes, cheese, onion, sausage, and bacon. Pour into greased 13" x 9" x 2" baking dish. Bake, uncovered, at 350˚ for 45-50 minutes or until a knife inserted near the center comes out clean. Serve with toast or English muffin. Servings: 12-15. |
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