Deviled Ham And Cheddar Toasts Food

WINNING DEVILED HAM

Steps:

• 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 EASY DEVILED HAM RECIPE

Steps:

• Gather the ingredients.
• Put ham or prosciutto, mustard, cornichon, scallions, and Worcestershire sauce into a food processor and pulse to create a thick, chunky paste. Add 1/2 cup of the butter and pulse again. Taste the ham spread and add salt and pepper, to taste.
• Pack 4 (3/4-cup) ramekins or small bowls with the ham mix pressing down firmly, leaving a 1/4-inch space at the top.
• Spoon clarified butter over the ham spread to create a buttery seal. Decorate with a parsley leaf and a sprinkle of black pepper. Pop the ramekins into the refrigerator until the butter is set.

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.

HAM, EGG, AND CHEDDAR TOAST

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 8 min. or until lightly toasted, turning after 4 min.
• Meanwhile, whisk eggs until blended; cook in medium nonstick skillet on medium heat 3 min. or until set, stirring occasionally.
• Top toast slices with ham, eggs and cheese.
• Bake 2 to 3 min. or until cheese is melted.

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.