Recipes

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Buffalo Chicken Delight Sandwich

Cheesy, Cajun Roast Beef Wraps

Chicken or Beef Fajitas

Chicken Salad

Franks & Sauerkraut

Grilled Chicken, Mushroom, & Swiss Cheese Sandwiches

Ham & Cheese Stromboli

Ham & Pineapple Spears

Kielbasa Kabobs

Power Omelette

Roast Beef Carpaccio Appetizer

Roast Beef & Cheddar Cheese Sandwich

Roast Beef & Mushroom Dinner with Gravy

Roasted Pepper & Chicken Panini

Sausage & Broccoli Rabe

Spinach & Sausage Stuffed Mushrooms

Summer Beet & Ham Salad

Sweet Honey Cured Baked Ham Sandwich

Thumann's Brats & Beer

Thumann's Cold Cut Pie

Thumann's Honey-Mustard Sliced Ham Sandwich

The Turkey Crisp

Turkey Avocado Crunch

Summer Beet & Ham Salad

Ingredients:

18 small red beets , cooked and cubed 1/4 inch pieces
1/3 cup onion,chopped
2 large potatoes, cooked and cubed 1/4 pieces
6 small carrots, cooked and sliced
1 cup Thumann's Honey Cured Baked Ham, thickly slice and then cubed
1/2 cup mayonnaise
1 1/2 tsp. fresh lemon juice
salt and fresh pepper to taste

Directions:

Start by cutting off the leaves on the beets, cleaning them and boiling the beets whole until tender. In a separate pot, boil the potatoes and carrots together until tender.

When the beets are cooked, peel off the skin and cube them into a bowl. Slice the carrots and cube the potatoes when tender. Let the vegetables cool down a bit and add the onion, salt and pepper, mayonnaise, and lemon juice. Mix together, and then mix in the Thumann's Honey Cured Baked Ham.

Let this dish chill in the refrigerator for 15 - 20 minutes.
 

 
 

 

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