Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Bell Pepper | 1 medium (119g) | 31 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup diced boiled ham
- one cup of diced cel- ery
- two pounds cold boiled ham
- one-half teaspoon paprika
- one-half cup capers
- one green pepper chopped
- twelve people -- two pounds cold boiled ham
- paprika
Directions
HAM SALAD — One cup diced boiled ham, one cup of diced cel- ery and one green pepper chopped, mix with cream salad dressing. Serve in nests of lettuce leaves, and garnish with the following: Take any soft cream cheese, rubbed smooth with cream, salt and a chopped pimento, and form into balls about the size of a hickory nut.
MILADA R. KOREN.
HAM OR TONGUE SALAD FOR TWELVE PEOPLE— Two
pounds cold boiled ham or tongue, one-half teaspoon paprika, Mayon- naise, one-half cup capers, red radishes. Chop ham or tongue very fine. Sprinkle with paprika and mix with Mayonnaise. Place on platter. Garnish, dividing the meat in sections and fill dividing lines with capers. Make a circle of red radishes cut to resemble tulips, and place around the meat; add a border of Saratoga Chips.