Monday, June 21, 2010

81. Ham Roll With Pea and Olive Sauce, Use it up

 The joy of eating leftover beef or turkey usually wears off after the second day. The more versatile ham does not seem to saturate the taste buds quite as quickly because the meat tastes so great with breakfast eggs or pancakes and in scalloped potatoes and soups...but, when that refrigerator is opened almost a week after the original serving day...and a plate of ham is still there...the temptation to throw it out becomes overwhelming.

I, who have always wanted to use up every bit of food, was quite happy to find a recipe which made use of little pieces of ham. A bonus feature was that ham was not even the primary flavor; the dish also looked very pretty when served.

 I have updated the original recipe's sauce to include chopped olives and more peas and also doubled the sauce quantity from the orginal offering. The procedure for making the biscuit dough includes the technique outlined in post # 73, recipe #3.

This is a great recipe for a luncheon and can be made ahead and warmed prior to serving.
Ham Roll
with
Diane's Pea and Olive Sauce




2 C flour                                       1 1/2 C cooked ham, chopped
4 T Smart Balance (shortening)      2 T catsup
2 tsp baking powder                      1 tsp salt
1/2 C milk


Mix dry ingredients. Cut in shortening. Add milk. Mix as biscuit dough. Turn onto lightly floured board. Pat in rectangular shape 1/4 inch thick. Sprinkle lightly with flour and fold in half. Sprinkle with flour again and fold. Pat into a rectangular shape 1/4 inch thick again.

 Combine ham and catsup and spread over dough. Roll from long side like a jelly roll. cut in 1 inch thick slices. Place cut side up on greased baking sheet. Bake 450 degrees for 15 minutes. Serve with Pea and Olive sauce. 6 servings.


Pea and Olive Sauce

2C milk                                                   4T Smart Balance (or butter)
4T flour                                                    1 C peas
*1/4-1/2 C chopped stuffed green olives
Pepper to taste

Melt Smart Balance and add flour over med. heat. Stir until bubbly. Add milk slowly...stirring constantly with wire whisk. Stir until thick and smooth. (If you add the milk too quickly, the sauce will be lumpy). Add peas and chopped olives. Heat. Season to taste.

Place roll on plate and spoon sauce over it. Serve immediately.

*(If you do not like olives, just put a T of chopped pimento in the sauce and add a little salt, to taste)

Note: I tested further to see if cheddar cheese would add anything to the flavors, but it was horrible...





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