Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.
Vegetable Ham Casserole
6 medium potatoes, sliced 1/4 inch thick
1 (16 ounce) can carrots, drained, reserve juice
1 (16 ounce) can peas, drained, reserve juice
1 onion, sliced
1 pound thinly sliced baked ham
1 (10 3/4 ounce) can tomato soup
In a casserole dish, layer potato slices, carrots, peas, onion and ham. In a bowl, combine reserved vegetable juices with tomato soup; pour over layers. Bake at 300 degrees for 1 hour, or until potatoes are done.
Ham And Potato Frittata
3 tablespoons butter or margarine, divided
1 pound red potatoes, cooked and sliced
1 1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, julienned
2 cups diced fully cooked ham
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 cup minced fresh parsley or basil
Salt and pepper to taste
1 1/2 cups shredded Cheddar or Swiss cheese
In a 10 inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Brown potatoes; remove and set aside. In the same skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low heat. Add potatoes, ham/vegetable mixture and parsley. In a bowl, beat together eggs, salt and pepper. Pour into skillet; cover and cook for 10 to 15 minutes, or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat for 2 minutes, or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve.
Makes 6 servings.
Deluxe Ham Omelet
2 tablespoons half and half cream
2 tablespoons snipped chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil, butter or margarine
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded Cheddar cheese
2 tablespoons shredded Mozzarella cheese
In a small bowl, beat together the eggs, cream, chives, garlic salt and pepper. Heat oil in a 10 inch nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with ham, green pepper, tomato and mushrooms. When eggs are set, remove from the heat; Fold omelet in half. Sprinkle with cheeses; cover for 1 to 2 minutes, or until melted.
Makes 1 to 2 servings.