| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Minced cooked ham (about 6 ounces) |
| 1/4 |
sm |
Habanero chili; or to taste; seeded and minced (wear rubber gloves) |
|
|
Worcestershire sauce to taste (up to) |
| 3 |
tb |
Mayonnaise |
|
|
Accompaniment: celery boats and/or toast points |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 09:22:27 -0500
From: Judy Howle <howle@EbiCom.net>
from Epicurious. The URL of the site is http://www.epicurious.com Gourmet
Magazine, February 1995, Jessica B. Harris
My mother is a member of a club that meets during the months of July and
August on Martha's Vineyard, where we have summered for more than
thirty-five years. One season the members compiled a souvenir cookbook, and
my mother contributed her recipe for a deviled ham spread that she makes
from leftover ham. Like deviled eggs, it's devilishly simple and
satanically good. It can be spread on pieces of celery or toast points.
Those who do not want to use ham can substitute smoked chicken or smoked
turkey. Can be prepared in 45 minutes or less.
In a bowl stir together ham, chili, Worcestershire sauce, just enough
mayonnaise to bind ingredients, and salt and pepper to taste. Chill ham
spread, covered, overnight. Serve spread with accompaniments. Serves 4 to
6.
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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