Grandma's Ham and Egg Salad Spread

Grandma had the right idea about how to stretch meat to feed more people.  In this recipe, 4 ounces of ham and 2 eggs make enough generously-filled sandwiches for four. 

I always buy “no water added” ham for extra flavor, and I think that homemade cooked dressing makes this salad even more special.  The ingredients are simple but delicious and I always have them on hand.  I usually cook my eggs and dressing the evening before I plan to use them.  Use any leftover dressing for anything you would use mayonnaise in, it keeps several days in the refrigerator.               

Grandma's Ham and Egg Salad Spread

  1        cup  Ham -- 4 ounces

  2        Eggs, Hard-boiled -- chopped

  2        tablespoons  finely chopped celery

  2        tablespoons  finely chopped onion

  1/4    cup  Cooked Dressing - -- or mayonnaise or Miracle Whip

In small food processor, chop ham, celery, and onion.  Chop eggs (by hand).  Combine ham mixture, eggs, and dressing together in a bowl. Stir to coat. Refrigerate until serving time.

Makes 4 sandwiches, or can be served on crackers.

Yield:  "4 servings"

Per Serving, using cooked dressing: 128 Calories; 7g Fat (52.1% calories from fat); 10g Protein; 5g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 623mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

                             Cooked Dressing

  1        tablespoons  Sugar

  1        tablespoons  Flour, All-purpose or Cook-type Clear Jel

  ½       teaspoon  Salt

  ½       teaspoon  Dry Mustard

 1         large  Egg Yolk -- slightly beaten

 3         ounces  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  2        tablespoons  Vinegar – mild (we like cider vinegar)

   ½      Tablespoon  Butter 

Mix dry ingredients; gradually add egg yolk and milk (I use a wire whip); cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using. (Yield:  About 1/2 cup)

67¢ per cup   Only 25 Calories per tablespoon

Dressing recipe from "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"