Ham Balls & Macaroni Salad

Ham Balls

1 lb. ground ham
2 eggs, beaten
1/2 lb. ground beef
1 cup milk
1/2 lb. ground pork
1 cup tomato sauce
1 cup cracker crumbs
3 Tbsps. vinegar
2 Tbsps. onion, chopped
1 Tbsp. dry mustard
2 Tbsps. celery, chopped
1 cup brown sugar
1/2 tsp. salt

Combine meats, crumbs, onion, celery, salt, eggs and milk. Form into balls. Combine sauce ingredients and pour over balls. Bake at 325 degrees for 45 minutes.

Macaroni Salad

4 cups uncooked macaroni
1 1/2 cup mayonnaise
2 Tbsps. Dijon mustard
1/2 cup white vinegar
1/4 to 1/2 tsp. cayenne pepper
1 tsp. salt
1/2 to 1 tsp. course pepper
1 to 2 Tbsps. sugar

1 cup diced celery
1 cup shredded carrots
1 cup red peppers
1 cup green peppers
1/2 cup onion or scallions
1/4 to 1/2 cup jalapeno peppers (optional)

Cook macaroni in salted water until completely done; drain, but do not rinse. Let macaroni cool at room temperature; stirring occasional until completely cool. In a large bowl, combine mustard, cayenne pepper, course pepper, mayonnaise, vinegar salt and sugar; mix well. Add remaining ingredients; stir until macaroni and vegetables are well coated. Refrigerate for at least 4 hours or overnight. Before serving, mix well. Freshen salad with 1 – 2 tablespoons of mayonnaise and 1 – 2 tablespoons of cold water; mix and serve.



Laverne Diede
Rhonda Fitterer

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