October 14, 2010

Do You Like Green Balls and Ham?

Ever hear of a hand model?  How about a ham model?  In one of our dinner table conversations, someone ( I can't remember who) misheard hand model as ham model.  We have had a good bit of fun with that phrase over the years, elaborating on the role of a good ham model.  I just thought of that because a recipe for Ham Mold is on the same page as this week's frightening food category of Balls on Picks.  Once again - who chooses these names?  Molded Ham, I think food.  Ham Mold, I think of a ham covered with black slime. Worse, it falls into the jellied meat category, so even if it isn't moldy, it's a frightening food

Today's Balls on Picks selection is Green Balls.  What a mouthwatering title! 

Guest: "What are you serving for snacks tonight?"
Host:  "Green Balls!"
Guest: "You know, I'm just not hungry this evening."

Bonus! The recipe for Ham Mold, New Orleans Style follows the Green Balls.


1/2 cup grated Swiss cheese
1/2 cup minced ham
1/2 tsp. prepared mustard
1 egg yolk
1/4 tsp. salt
dash pepper

Mix and roll in minced chives or parsley. Chill. Serve on picks.

500 Tasty Snacks, Ideas for Entertaining, Culinary Arts Institute, 1949

2 tsp. unflavored gelatin
2 Tbs. cold water
3 ounces cream cheese
1 can condensed chicken gumbo soup
1 cup ground ham
4-5 Tbs. salad dressing

Soften gelatin in water.  Heat cream cheese and 1/3 of the can of chicken gumbo soup until cheese and soup are blended.  Add remaining soup and heat and dissolve softened gelatin in hot mixture.  Cool and add ham and salad dressing.  Pour into molds and chill until firm.  Makes 6 to 8.

500 Tasty Snacks, Ideas for Entertaining, Culinary Arts Institute, 1949

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