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Archive for the ‘Ham’ Category

Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 4 servings

  • 4 cups dried bow tie or rotini pasta
  • 1 (10 oz) package frozen cut asparagus or broccoli
  • 8 oz cooked ham slices, cut into thin strips
  • 1 (8 oz) container soft-style cream cheese with chives and onion
  • 1/3 cup milk
  • Fresh chives (optional)
  1. Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
  2. Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives.

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Makes 7-8 servings

  • 1 cup sun-dried tomatoes
  • 1 cup shiitake mushrooms
  • 1 onion
  • 1 (16 ounce) jar Alfredo sauce, (Classico Sun Dried Tomato)
  • 1 cup chicken breasts, chopped
  • 1 cup of shredded ham
  • 1 (16 ounce) box penne pasta, cooked
  • Swiss cheese, Italian blend, as much as you like
  • oregano
  • thyme
  • garlic
  1. Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
  2. Bake at 375°F until golden.

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20-25 servings

  • 1/2 lb bulk Italian sausage
  • 1 cup chopped onion
  • 2 jars (26 oz each) meatless pasta sauce
  • 4 oz thinly sliced ham, finely chopped
  • 1 pkg (3 oz) sliced pepperoni, finely chopped
  • 1/2 tsp red pepper flakes
  • 1 lb mozzarella cheese, cut into 3/4 inch cubes
  • 1 loaf Italian or French bread, cut into 1 inch cubes
  1. Cook sausage and onion in large skillet until sausage is browned.  Drain off fat. 
  2. Transfer sausage mixture to slow cooker.  Stir in pasta sauce, ham, pepperoni and pepper flakes.  Cover; cook on LOW 3-4 hours. 
  3. Serve fondue with cheese cubes, bread cubes and fondue forks. 

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Serves 4

  • 1 medium yellow onion
  • 1 medium red or green bell pepper
  • 1 medium yellow bell pepper
  • 1 1/4 lb baked ham
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried marjoram
  • 1 cup dry white wine or water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • parsley sprigs for garnish
  1. Halve onion and cut lengthwise into 1/2″ strips.  Seed bell peppers and cut lengthwise into 1/2″ strips.  Cut ham into 1/2″ cubes. 
  2. In a large, deep skillet, heat oil over medium heat until hot but not smoking.  Add onion and bell pepper slices; cook, stirring, until vegetables are softened, about 7 minutes.  Stir in garlic and marjoram; cook for 2 minutes longer. 
  3. Add ham and wine to mixture.  Cook, stirring occasionally, until liquid is reduced by two thirds, about 10 minutes. 
  4. Add lemon juice, salt, and pepper, stirring to combine well.  Garnish with parsley and serve immediately. 

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Makes 6 servings

  • 1 lb baby red potatoes, cut into 1″ chunks
  • 1 lb chicken-breast tenders
  • 1 bag (12 oz) broccoli florets
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 8 oz cooked ham in 1 piece, cut into 1/2″ chunks
  • 1 cup shredded Swiss cheese
  • 1/2 cup milk
  • 3 tbsp chopped freshly parsley leaves
  • 1 garlic clove, finely chopped
  1. Preheat oven to 350°F. 
  2. Meanwhile, in microwave-safe large bowl, place potatoes and 2 tbsp water.  cover bowl with waxed paper and microwave on high 3-4 minutes or until potatoes are fork-tender, stirring once. 
  3. Add chicken and all remaining ingredients to potatoes and toss to mix well.  Transfer mixture to 13″x9″ glass or ceramic baking dish.  Bake casserole, uncovered, 50-55 minutes or until chicken loses its pink color throughout and cheese begins to brown. 

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Serves 6

  • 6 cups 1 inch cubes Italian bread (8 oz)
  • 1 pkg (10 oz) frozen broccoli florets, thawed and coarsely chopped
  • 4 oz sliced ham, coarsely chopped
  • 1 jar (12 oz) roasted red peppers, drained and coarsely chopped
  • 4 scallions, sliced
  • 1 cup Italian cheese blend
  • 6 large eggs
  • 2 cups milk
  • 1/4 tsp each dried thyme, salt and pepper
  1. Coat a shallow 2-qt baking dish with nonstick spray.  Spread 1/2 the bread cubes over bottom.  Cover with 1/2 the broccoli, ham, peppers, scallions and cheese.  Repeat layers once.
  2. Whisk eggs, milk, thyme, salt and pepper to blend; pour evenly over top.  cover with foil; refrigerate at least 2 hours or overnight.
  3. Heat oven to 350°F.  Bake, covered, 60 minutes.  Uncover; bake 5 minutes until a knife inserted in center comes out clean.  Let stand 5 minutes before serving.

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