Deviled Ham And Cheddar Toasts Recipes

WINNING DEVILED HAM AND CHEESE SANDWICH

Steps:

• Butter each slice of bread on 1 side. Put 4 slices of bread, butter side down, into a large skillet. Top with a slice of cheese and 1/2 cup deviled ham. Place another slice of bread, butter-side up, onto each sandwich. Cover the skillet, put it on medium heat, and cook until the bottoms are nicely browned, about 5 minutes. Turn the sandwiches over and cook until the bottoms are browned, about 3 minutes. Serve while hot.
• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS

Steps:

• For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
• For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
• Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
• Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
• Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

SUPER AMAZING DEVILED HAM CHEESE BALL

Steps:

• Combine all ingredients except pecans.
• Form into two balls.
• Roll balls in pecans until covered.
• Wrap in foil and chill for at least three hours.
• Serve with crackers.

DEVILED HAM ON TOAST

Steps:

• In a food processor chop ham and onion finely. Add mustard, mayonnaise, horseradish and cayenne. Blend well. Cover, and refrigerate until needed, as long as 24 hours.
• Heat oven to 350 degrees. Cut bread slices into thirds. Lightly brush each side with melted butter, and place on a baking sheet. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned. Let them cool, and store in an airtight container until needed.
• Before serving, add more horseradish if desired. Spread the deviled ham on the toasts and sprinkle with parsley.

DEVILED HAM BROILED SANDWICHES

Steps:

• Preheat oven to broiler setting.
• In a bowl, mix the cream cheese, margarine, deviled ham meat spread, salt, dill weed, and mushrooms together until smooth. Spread mixture evenly over bread slices.
• Broil on top oven rack for 3 to 5 minutes, or until lightly browned. Watch carefully to prevent burning.

HOMEMADE DEVILED HAM SPREAD

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

DEVILED HAM AND CHEDDAR TOASTS

Steps:

• Preheat broiler to high and line a large, rimmed baking sheet with foil. In a medium bowl, stir together ham, mayonnaise, cayenne pepper, Worcestershire sauce and vinegar.
• Place bread, cut side up, on baking sheet. Spread ham mixture evenly on top and sprinkle with Cheddar.
• Broil until cheese is bubbling and beginning to brown, 30 seconds to 1 minute. Remove from broiler and let stand 3 minutes. Slice into 24 pieces and serve warm.