Red Bell Pepper Spread With Ham Food

HAM SALAD II

Steps:

• In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

RED BELL PEPPER SPREAD WITH HAM

Steps:

• Put red bell pepper, ham and garlic in a blender container.
• Begin mixing on low speed and gradually increase speed until the mixture is blended and smooth.
• Add cream cheese and blend well.

ROASTED RED PEPPER SPREAD

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

RICE WITH SWEET PEPPERS AND HAM

Steps:

• Heat the oil in a saucepan and add the onion, peppers and ham and cook, stirring, until wilted. Add the rice and stir.
• Add the water, bay leaf, thyme, Tabasco, salt and pepper. Stir well and bring to a boil. Cover and simmer for exactly 17 minutes.
• Remove from the heat, discard the bay leaf and thyme sprigs. Add the butter and stir to fluff the rice

CLASSIC HAM SALAD

Steps:

• Mix reduced-fat cream cheese and mayo in medium bowl until blended.
• Stir in remaining ingredients.