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aelfieHam Log
2 packages (8 oz each) cream cheese, at room temperature
1 cup creamed cottage cheese
1 envelope Parmesan salad dressing mix (Since the recipe is about 40 years old I can never find this anymore, I just used some garlic salt, a little onion powder, and grated Parmesan cheese, 6 oz or about 1/2 to 3/4 cup. Add a little at a time and taste test to suit your taste buds.)
1/2 cup finely minced cooked ham
1/4 cup chopped parsley
1/2 cup chopped nuts
Thoroughly blend cheeses with dressing mix/garlic salt mix; pat into 1/2 inch thick rectangle, about 12 by 9 inches, on baking sheet or jelly roll pan. I usually put some foil on the pan and spray a little Pam, it makes it a little easier to roll. I say usually because some years it just doesn't cooperate. I think a lot has to do with the firmness, which is achieved by the next step, which is to chill in the freezer for about 20 minutes or in refrigerator for about an hour. It depends on which appliance has room to hold the pan.
After it's chilled, spread half of the chopped parsley on about 1 inch of one longer edge of rectangle; then sprinkle ham over the remainder.
Roll up tightly like a jelly roll, beginning with long edge covered with parsley and using spatula to loosen the cheese from foil while rolling. Combine nuts and remaining parsley; sprinkle over to cover. Wrap back in foil and chill overnight to allow flavors to mellow. Serve for slicing or as spread with crackers.
Hope it comes out OK, like I said, some years it comes out perfectly the first roll and others I'm scraping it off the foil and swearing at it.
2 packages (8 oz each) cream cheese, at room temperature
1 cup creamed cottage cheese
1 envelope Parmesan salad dressing mix (Since the recipe is about 40 years old I can never find this anymore, I just used some garlic salt, a little onion powder, and grated Parmesan cheese, 6 oz or about 1/2 to 3/4 cup. Add a little at a time and taste test to suit your taste buds.)
1/2 cup finely minced cooked ham
1/4 cup chopped parsley
1/2 cup chopped nuts
Thoroughly blend cheeses with dressing mix/garlic salt mix; pat into 1/2 inch thick rectangle, about 12 by 9 inches, on baking sheet or jelly roll pan. I usually put some foil on the pan and spray a little Pam, it makes it a little easier to roll. I say usually because some years it just doesn't cooperate. I think a lot has to do with the firmness, which is achieved by the next step, which is to chill in the freezer for about 20 minutes or in refrigerator for about an hour. It depends on which appliance has room to hold the pan.
After it's chilled, spread half of the chopped parsley on about 1 inch of one longer edge of rectangle; then sprinkle ham over the remainder.
Roll up tightly like a jelly roll, beginning with long edge covered with parsley and using spatula to loosen the cheese from foil while rolling. Combine nuts and remaining parsley; sprinkle over to cover. Wrap back in foil and chill overnight to allow flavors to mellow. Serve for slicing or as spread with crackers.
Hope it comes out OK, like I said, some years it comes out perfectly the first roll and others I'm scraping it off the foil and swearing at it.
