• 1 cup dry bread cubes or croutons
• 1 cup diced medium sharp colby cheese
• 1 cup milk
• 3 eggs (separated)
• 1 Tbsp. soft butter
• 1/2 tsp. salt

Mix bread cubes, cheese, and butter. Add egg yolks, beaten well with fork. Add the salt. Heat the milk to scalding - do not boil. Pour milk over the rest of the ingredients and mix well. Beat egg whites very stiff and fold into mixture until blended. Pour into small casserrole that has been greased with butter to prevent sticking.

Bake at 350 degrees for 35 minutes. Serves 6 to 8.

• 1 lb. bag of Weaver's Bean Soup Mix
• 2 smoked ham hocks
• 2.5 lb. can of tomatoes
• 1 large onion
• 1 tsp. chili powder
• juice from 1 lemon
• pepper

Wash beans and place in a large kettle. Cover with water 2 inches above bean line and let soak overnight. Drain in morning.

In 2 quarts of water, add soaked beans & ham hocks and bring to a boil. Add onion, tomatoes, chili powder, lemon juice, and pepper to taste.

Simmer 3 hours OR if using a crock pot - 3 hours on high & 5 hours on low.

Remove ham hocks before serving. Makes 4 quarts.

• 1 cup mayonnaise
• 3 Tbsp. milk
• 2 Tbsp. white wine or lemon juice (or combination)
• 2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 4 oz. Danish Blue Cheese or Roquefort

Put all ingredients in blender, but withhold 2 oz of blue cheese to crumble into mixture. Makes 1.5 cups.

• 1 lb. Weaver's Fondue Cheese Blend (3/4 lb. Emmenthal and 1/4 lb. Gruyere)
• 1 cup dry white wine
• 1 Tbsp. corn starch
• 1 Tbsp. lemon juice
• dash nutmeg
• 1 clove of garlic
• pinch baking soda

Mix grated cheese with corn starch and allow to come to room temperature.

Rub a ceramic fondue pot with the split clove of garlic. Add lemon juice and wine. Heat until champagne-type bubbles begin to appear on sides of pot. Remove garlic and discard. Add cheese and fold until smooth. Add nutmeg and baking soda.

Using fondue forks, dip crust bread into fondue. Serve with tossed salad.

• 4 to 6 oz. chipped dried beef (cut in small pieces)
• 1 small onion - diced (optional)
• 4 Tbsp. butter (margarine or olive oil could also be used)
• 4 Tbsp. flour
• 2 cups milk
• pepper

Saute diced onion in butter. Add dried beef. Add flour and stir, coating dried beef. Add milk and stir until mixture thickens. Serve over toast, buscuits, English muffins, noodles or potatoes.

For variety, consider adding 1 cup of shredded cheese and/or corn, peas or other vegetables. Serves 3-4.

For any of the above glazes, mix and spread over ham. Baked uncovered. If glaze gets too brown, tent a piece of foil over ham.

• 2 lb. Weaver's Ham Loaf Mixture
• 2 eggs
• 1 cup bread crumbs
• 1 cup milk
• 1 tsp. prepared mustard

Mix the ingredients well and form into one loaf or small individual loaves. Bake at 350 degrees for 1.5 to 2 hours for a large loaf, OR 1 to 1.25 hours for small individual loaves. After 45 minutes of baking, baste with a syrup made of:

• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup brown sugar
• 1 tsp. dry mustard

Bring syrup to boil before basting.

• 1 lb. fresh asparagus, trimmed, cooked al dente
• 6 oz. prosciutto, sliced into thin strips
• 2 Tbsp. olive oil
• 1 medium onion
• 1 Tbsp. butter
• 1 cup heavy cream
• 1 lb. pasta, cooked, drained
• 2/3 cup grated Italian Reggiano parmesan

Cut cooked asparagus into 3/4 inch lengths. Saute onion in oil and butter, then add prosciutto. Cook 2 - 3 minutes without letting prosciutto become crisp. Add asparagus, turning to coat well in oil/butter/onion mixture. Add cream and turn down heat. Cook about 30 seconds, stirring until cream thickens. Correct seasonings. Turn sauce out over pasta and toss thoroghly. Add 1/3 cup grated parmesan and toss again. Plate into 6 portions. Top pasta with remaining 1/3 cup of parmesan.

Recommended pasta shapes for this sauce include penne, maccheroncini, or ziti. Westphalian ham can be substituted for the prosciutto. This will give a smokey flavor.

• 1 1/2 lb. Weaver's Smoked Sausage - cut into 4 inch pieces
• 2 quart fresh green beans
• 2 medium onions
• 1 quart small new potatoes
• salt & pepper optional

Put 2 cups of water in kettle. Add sausage and onions. Simmer for 2 hours. Add potatoes first, then cut green beans on top. Cook until beans are tender.

All S. Clyde Weaver hams are fully-cooked and natural hardwood smoked. These baking suggestions also work for our fully-cooked smoked turkey breasts.

Remove ham from wrapping and netting. Place in baking dish, face down if a cut piece. Add approximately 1/2 inch of water to bottom of pan. Place in oven preheated to 300 degrees. Bake 20 minutes per pound. Smaller hams will take more time.

If your ham is sliced prior to baking, we recommend using a "bake-in-bag" or covering with foil to prevent drying. For the juicest ham, slice just before serving.

1. Bring to room temperature (2 hours).
2. Remove any wrapping.
3. Place on flat pan under broiler for 3 to 5 minutes.
4. When sugar bubbles, remove from heat.
5. Allow to stand a few minutes and serve.

If not enough time to bring cheese to room temperature, bake for 10 minutes at 325, then broil.