Ham and Onion Squares Recipe

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Ham and Onion Squares Recipe

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One of my favorite things about this recipe is that it can be assembled the night before. These squares have appeared on many a lunch table, but my family also enjoys them for breakfast.
Recommended: Biscuits
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25

Ingredients

  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 2 large eggs
  • TOPPING:
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 cups diced fully cooked ham
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 2 tablespoons minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon caraway seeds

Directions

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture. Combine sour cream and eggs; stir into flour mixture until a smooth dough forms (do not knead). Cover and chill overnight.
Roll dough to fit a greased 15x10x1-in baking pan. Form a rim around edges; set aside. In a skillet, saute onion in butter until tender. Remove from the heat; stir in remaining topping ingredients. Spread over dough. Bake at 350° for 25 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Ham and Onion Squares in Country Pork 1996, p26

Nutritional Facts

1 piece: 353 calories, 23g fat (9g saturated fat), 128mg cholesterol, 620mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 2 large eggs
  • TOPPING:
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 cups diced fully cooked ham
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 2 tablespoons minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon caraway seeds
  1. In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Add yeast mixture. Combine sour cream and eggs; stir into flour mixture until a smooth dough forms (do not knead). Cover and chill overnight.
  2. Roll dough to fit a greased 15x10x1-in baking pan. Form a rim around edges; set aside. In a skillet, saute onion in butter until tender. Remove from the heat; stir in remaining topping ingredients. Spread over dough. Bake at 350° for 25 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Ham and Onion Squares in Country Pork 1996, p26

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