Don't know of anyone who uses a recipe for that. Haven't made it in years, since I had hoards of hungty teen agers descend here. But I would buy ground bologna at the grocery, and add 2, 3 or 4 hard boiled eggs ( depending on how much I needed to stretch the bologna) per pound of bologna, some chopped onion...about 1 T. per pound of balogna, 2 big spoonsfull of sweet pickle relish, a teaspoon of dijon mustard and enough Mayo to make it spreadable... I don't use salad dressing and no celery. If you refrigerate leftovers, the celery makes it watery. Linda C

Check out the Autumn Pumpkin Bread recipe at the site below. Here is a link that might be useful: Autumn Pumpkin Bread

You can freeze the ham & defrost for any of these recipes: HAM & SWISS TART 2 cups cooked & cubed ham 1 cup grated Swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 TBL minced onion 1 tsp dry mustard powder 1 TBL lemon juice 1/3 cup mayonnaise 9" pastry shell Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought ALSATIAN NOODLES (serves 4) 1 cup cooked thin-sliced ham, cut in 1/4x1" strips 1/2 cup butter, softened 1/3 cup Dijon mustard 1/4 cup chopped parsley 2 TBL chopped chives 2 garlic cloves, minced 1 lb fettuccine In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well. Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please HAM & POTATO FRITTATA (serves 6) Can be eaten hot, warm or cold so don't worry about this making too much: 2 medium boiling potatoes, unpeeled 10 eggs 1/4 cup chopped parsley 1/2 tsp dried oregano 3 TBL olive oil 1 small onion, peeled & thinly sliced 1/4 lb thinly sliced ham, cut in 1" squares 1/2 cup grated Parmesan or Gruyere Pepper to taste Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool. Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside. Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly. Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~ CHEESE SOUFFLE (serves 4-6) 3 cups cubed bread (4-6 slices) 1/2 cup mayonnaise 2 cups milk 7 eggs, slightly beaten 2 cups grated Swiss or Gruyere 2 cups chopped ham 1/2 cup grated Cheddar Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor

Unless you're willing to freeze finished meals, your option is to eat a lot of ham. Here is one recipe that tastes great and freezes well: Ham Casserole Webb In a skillet saute 2 cpw finely chopped ham in 2 tbls butter until it is heated through, and transfer it to a bowl. In a large skillet saute 2 cups finely chopped onion in 3 tbls butter until it is lightly browned. Add 1/2 lb mushrooms, finely chopped, and saute them until most of the juices have evaporated. Season the vegetables with salt and pepper to taste and combine them with the ham. In a small bowl mix 1 1/4 cups fresh bread crumbs with 1/2 tsp thyme, 1/8 tsp sage, and salt & pepper to taste. Mix 1 cup of the bread crumbs into the ham mixture and add 1 cup sour cream. Season the mixture with salt and pepper to taste and spoon it into a buttered 1 quart gratin dish. Top it with the remaining bread crumbs and bake the casserole in a moderate oven (350) for 20 minutes, or until the crumbs are golden. For a simple sandwich spread: Ham Filling In a bowl mix together 2 cups finely chopped ham, 1 tbls grated onion, a inch of dry mustard, and just enough sour cream to bind the mixture. You can either chop the ham, for a chunky spread, or run it through a meat grinder for a finer mixture---what the British call a sandwich paste. Finally, ham and crab seem to have a natual affinity for each other. The following works best with a cured ham, such as prosciutto. But any ham works: Ham Stuffed with Crab Meat Lay 5 large, thin slices of ham on a plat surface. In a skillet melt 1/2 stick butter over moderate heat until it is bubbling. Add 2 tbls finely choped shallots and cook them for 2-3 minutes. Add 1 1/2-2 cups crab meat and heat it until it is very hot and blended with the butter and shallots. Remove the pan from the heat and toss the crab meat very carefully with 2 tbls chopped parsley and 3 tsp finely chopped fresh tarragon. Add a sprinkling of salt, if need, and 3-4 grinds of black pepper. Spoon the mixture very carefull onto the piecdes of ham and fold them over it. Serve the stuffed ham on warm plates with a garnish of watercress or parsley.