Here’s a great-tasting soup that lends a European flair to your meal. It’s so good it could even start a new tradition at your house.

Prep Time: 20 minutes
Cook Time: 30 minute

• 2 cups Nueske Smoked Ham, julienne strips
• 1 onion, diced
• ½ cup celery, sliced
• 2 cups cabbage, shredded
• 3 medium potatoes, peeled and cut into ½-inch cubes
• 6 cups chicken stock
• 2 tablespoons flour
• ½ cup sour cream
• 2 tablespoons butter
• ¼ teaspoon salt
• Pepper to taste

Heat butter in 6-quart pot over medium heat. Add onion, celery and cabbage; season with salt and pepper. Stir over low heat until tender (about 7 minutes). Add potatoes, ham and chicken stock. Bring to a boil over high heat. Turn to medium heat and cook partially covered for 20 minutes.

In separate bowl, stir flour into sour cream. Slowly add ¢-cup warm chicken stock to sour cream mixture, whisk together and pour into soup. Stir well and serve hot.

A robust soup that’s just right for a cool weather pick-me-up. The men in your house will especially like this one... so be ready with seconds.

Prep Time: 10 minutes plus baking of potatoes
Cook Time: 15 minutes
Serves: 4-6

• 1 cup Nueske Smoked Ham, diced in ½-inch cubes
• 3 large baking potatoes, baked, cooled, peeled and diced into ½-inch cubes
• 2/3 cup cheddar cheese, shredded
• 1/3 cup butter
• 1/3 cup flour
• 3 ½ cups milk
• 2 green onions, sliced
• ½ cup sour cream
• teaspoon salt
• teaspoon pepper

In large saucepan, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened.

Add potatoes and onions. Bring to boil, then reduce heat and simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Note: Nueske Smoked Bacon may be substituted for ham (6 slices, diced, fried and drained).

The flavor of the Old World bursts from these taste-tempting appetizers. Special mustard sauce, too!

Prep Time: 35 minutes
Cook Time: 10 minutes
Serves: 6-8

• 1½ cup Nueske Smoked Ham, coarsely chopped
• 2 cups sauerkraut, rinsed, dried and chopped
• ¼ cup bread crumbs, finely textured
• 1 tablespoon vegetable oil
• 1 medium clove fresh garlic, minced
• 1 medium onion, minced
• 1 teaspoon dry mustard
• Fresh ground pepper to taste
• 2 tablespoons fresh parsley, minced
• 1 large egg white, frothed with fork for Frying
• ½ cup flour
• 1 large egg, frothed with fork
• 1 cup dry bread crumbs, finely textured
• Peanut oil for frying Mustard Mayonnaise
• ¼ cup light mayonnaise
• 4 teaspoons Dijon mustard

Sauté garlic and onion in pan about 3 minutes. Remove from pan and mix with other ingredients. Use hands to form into 1-inch balls. Put flour, egg and bread crumbs (from Frying recipe) in separate shallow bowls. Dip each ball in flour, then in egg, finally in bread crumbs. Heat a 2-inch depth of oil to 375 degrees. Fry balls until crisp and golden brown (about 3 minutes), turning them as necessary. Place fried balls on double-thickness of paper towels on cookie sheet in oven preheated to 200 degrees to keep warm. Combine Mustard Mayonnaise ingredients at room temperature and serve with hot ham ball. Balls can be fried in advance, cooled and refrigerated. To reheat, place in a single layer on a cookie sheet; bake in a preheated oven at 350 degrees until crisp (about 20 minutes).

Here’s a wonderful choice when you want to impress guests with a magnificent-tasting salad of undeniable character.

Prep Time: 40 minutes
Serves: 4-6

• 3 cups Nueske Smoked Ham diced in ½-inch cubes
• 1 cup lentils
• 1 bay leaf
• ½ green pepper, diced
• 2½ tablespoons balsamic or red wine vinegar
• ¼ cup olive oil
• ¼ cup fresh parsley, chopped
• 3 whole red cabbage leaves, soaked in warm water
• ¼ teaspoon salt
• Fresh ground pepper to taste

Pick over lentils and rinse. Cook lentils in 2-quart saucepan with bay leaf and water over medium low heat for 35 minutes. Drain. Let cool slightly and rinse in cold water. Whisk together vinegar, salt, pepper and oil. Pour over lentils and toss together with ham, parsley and green pepper. Line bowl with cabbage leaves, add salad and serve.

Note: Nueske Smoke Bacon (1 pound, diced, fried and drained) or Nueske Smoked Chicken or Turkey (3 cups, diced) may be substituted for ham.

This tangy side dish adds a spicy Cuban flair to your favorite entrée. Great with almost any main dish.

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6-8

• 2 cups celery, chopped
• 1 ½ cups yellow onion, chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 2 15 oz. cans black turtle beans (drained)
• 2 bay leaves
• ¼ cup fresh parsley, chopped
• 2 ½ Nueske Smoked Ham, cut into ½-inch cubes
• salt to taste
• ¼ cup water
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Rice

• 1 cup long grain rice
• 2 cups water
• ½ teaspoon salt

Cook rice in large saucepan with tight-fitting lid for 15 minutes without lifting the lid. Remove from heat, fluff with fork, cover again and let stand for 10 minutes.

While rice is cooking, saute celery, onion, and red pepper in olive oil for 4 minutes or until vegetables are translucent. Add remaining ingredients. Cook over medium low heat for 10 minutes. Remove bay leaves before serving.

Place rice in large bowl. Make a well in center of rice, spoon beans in well and serve. May also be served without rice.



Note: Nueske Smoked Turkey Breast may be substituted for ham.