Ham Horns Food

HAM HORNS

Steps:

• Put the flour, salt, sugar and baking powder together and mix.
• Slowly pour the oil in and mix. Add the water by slowly pouring it into the mixing bowl and keep on mixing the whole time to check on how the dough is doing. You might have to add a little flour or water until it looks soft and shiny but does not stick to your fingers when touching.
• Let the dough rest for about 20 minutes. Prepare the filling in the meantime.
• Cut the ham into little pieces (about as big as a fingernail) and mix with the fine chopped onion.
• Blend the cheese spread under it (take your time--first I thought it would not work but it becomes smooth quite in a sudden).
• Spice with salt, pepper and oregano.
• Roll the dough out or flat out little round patties, cut triangles out of it and put 1 spoon filling on the long end of it.
• Roll up and form a horn, watching out that the filling does not fall out. Press the ends together to avoid that.
• Bake your horns at 225° celcius for about 20 minutes or until golden.

HAM BUNS

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

HAM HORNS

Steps:

• Form thinly sliced cold boiled ham into cornucopias, fastening edges together with wooden toothpicks.
• Arrange on lettuce leaves.
• Fill with potato salad.

ALMOND HORNS

Steps:

• Line cookie sheet with parchment or foil.
• In a food processor combine almond paste and sugar.
• Mix until the texture of fine crumbs.
• Add egg white and flour, reserving yolk.
• Mix until dough becomes smooth paste, it will be slightly sticky.
• Turn dough out onto a lightly floured surface.
• With floured hands roll dough into a 12" log.
• Divide into 12 equal pieces and roll into balls.
• Roll balls between palms into 3" logs, slightly tapered at ends.
• Spread almonds on a plate.
• Beat reserved egg yolk with 2 tablespoons of water.
• Dampen log with beaten yolk.
• Roll each log in almonds until coated, bending into crescents.
• Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• Preheat oven to 350ºF.
• Bake 12-14 minutes or until light golden in color.
• Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• Melt chocolate in double boiler or microwave.
• Dip cookie ends into melted chocolate.
• Place back on parchment until chocolate is dry.
• Layer "Almond Horns" between sheets of wax paper in airtight container.