2 cups uncooked spiral pasta
¾ lb. fresh asparagus, cut into 1 inch pieces
1 medium sweet yellow pepper, julienned
1 Tablespoon olive or canola oil
2-3 cups diced fresh tomatoes
6 oz. fully cooked ham, cubed
¼ cup minced fresh parsley
½ teaspoon each of dried oregano and basil
1/8 to ¼ tsp. cayenne pepper
¼ cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile in a skillet, sauté asparagus and
yellow pepper in oil until tender. Add tomatoes and ham and heat through. Drain pasta
and add to the other mixture. Stir in seasonings and sprinkle with parmesan cheese.
Kari 2002
Showing posts with label Ham/Pork. Show all posts
Showing posts with label Ham/Pork. Show all posts
1/29/10
1/26/10
HOAGIES
2 loaves french or italian bread, or 6 hoagie/sub rolls
3/4 lb provolone cheese, sliced thin
3/4 lb genoa salami (or hard salami)
3/4 lb baked ham, sliced thin
1/2 head lettuce, shredded fine
2 tomatoes sliced
2 onions sliced
Dressing:
1/2 cup salad oil
1 tsp oregano and dash of basil
1 TBLS vinegar
(I have recently discovered Marzetti's Sweet Italian Dressing....I use this instead)
Slice loaves, removing part of centers if too doughy. Lay provalone on one side overlapping, then brush melted butter on both sided.
Brown at 400* for a few minutes till melted and bubbly, turning slighty golden. Watch carefully!
Layer remaining ingredients on, meat, then veggies, then spoon dressing over and add tops. Slice and serve.
My mom ate these subs as a kid in Pittsburgh at old corner diners. She has been perfecting the ingredients and dressing ever since. I think she's nailed it...these are awesome! Better have some serious sodas on hand though, they make you thirsty!
Cindy 1998
3/4 lb provolone cheese, sliced thin
3/4 lb genoa salami (or hard salami)
3/4 lb baked ham, sliced thin
1/2 head lettuce, shredded fine
2 tomatoes sliced
2 onions sliced
Dressing:
1/2 cup salad oil
1 tsp oregano and dash of basil
1 TBLS vinegar
(I have recently discovered Marzetti's Sweet Italian Dressing....I use this instead)
Slice loaves, removing part of centers if too doughy. Lay provalone on one side overlapping, then brush melted butter on both sided.
Brown at 400* for a few minutes till melted and bubbly, turning slighty golden. Watch carefully!
Layer remaining ingredients on, meat, then veggies, then spoon dressing over and add tops. Slice and serve.
My mom ate these subs as a kid in Pittsburgh at old corner diners. She has been perfecting the ingredients and dressing ever since. I think she's nailed it...these are awesome! Better have some serious sodas on hand though, they make you thirsty!
Cindy 1998
1/25/10
Ham Appetillas
1 Package large tortillas
2 8 oz. pakage cream cheese, softened
1/3 cup mayo
2 Tbsp chopped green onion
¼ cups chopped black olives
2 (2.5 oz.) package sliced, pressed, cooked ham
Remove tortillas from refrigerator. Let stand at room temperature while preparing filling.
Combine cream cheese, mayo, onions and olives. Spread a thin layer of cheese mixture on
each tortilla. Arrange four ham slices over cheese. Tightly roll up each tortilla; wrap individual
rolls in plastic wrap. Refrigerate for 3 hours or overnight.
To serve, cut into ¾ inch diagonal slices.
Yields approximately 64 pieces.
To make “Ole Appetillas,” omit mayo and ham and add ½ cup salsa to cream cheese mixture
and continue as above.
Michelle
2 8 oz. pakage cream cheese, softened
1/3 cup mayo
2 Tbsp chopped green onion
¼ cups chopped black olives
2 (2.5 oz.) package sliced, pressed, cooked ham
Remove tortillas from refrigerator. Let stand at room temperature while preparing filling.
Combine cream cheese, mayo, onions and olives. Spread a thin layer of cheese mixture on
each tortilla. Arrange four ham slices over cheese. Tightly roll up each tortilla; wrap individual
rolls in plastic wrap. Refrigerate for 3 hours or overnight.
To serve, cut into ¾ inch diagonal slices.
Yields approximately 64 pieces.
To make “Ole Appetillas,” omit mayo and ham and add ½ cup salsa to cream cheese mixture
and continue as above.
Michelle
1/5/10
Hawaiian Ham Sandwiches
1 lb shaved ham
1 lg or 2 sm pkgs Hawaiian rolls
1 pkg sliced mozzarella cheese
1 1/2 T. dried minced onions
1 T. poppy seeds
3/4 c. melted butter
1/2 t. Worcestershire sauce
Cut rolls in half and place bottom part on the bottom of a 9x13 baking dish. Top with the ham and cheese and cover with the tops of rolls. Mix all other ingredients and pour over top of sandwiches.
Bake at 350° for 15-20 minutes.
Michelle Feb 2010
1 lg or 2 sm pkgs Hawaiian rolls
1 pkg sliced mozzarella cheese
1 1/2 T. dried minced onions
1 T. poppy seeds
3/4 c. melted butter
1/2 t. Worcestershire sauce
Cut rolls in half and place bottom part on the bottom of a 9x13 baking dish. Top with the ham and cheese and cover with the tops of rolls. Mix all other ingredients and pour over top of sandwiches.
Bake at 350° for 15-20 minutes.
Michelle Feb 2010
Hash Brown Casserole
6 large eggs, well beaten
1-12oz can evaporated milk
1 t. salt
1/2 t. black pepper
1 30-32oz pkg frozen shredded hash browns
2 c shredded cheddar cheese
1 medium onion, chopped
1 small green pepper, chopped
1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into greased 13x9 baking dish.
Bake at 350° for 60-65 minutes or until set.
Yield: 12 servings
Michelle, 2005
1-12oz can evaporated milk
1 t. salt
1/2 t. black pepper
1 30-32oz pkg frozen shredded hash browns
2 c shredded cheddar cheese
1 medium onion, chopped
1 small green pepper, chopped
1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into greased 13x9 baking dish.
Bake at 350° for 60-65 minutes or until set.
Yield: 12 servings
Michelle, 2005
3/4/09
Mamacita’s Pinto Beans
3 cups dried pinto beans, cleaned
½ c oil
4 cloves garlic, chopped
½ tsp pepper
2 TBLS chili powder
½ pound salt pork diced or 4 slices bacon
1 med onion, quartered
1 TBLS sugar
1. Soak beans in fridge with water to cover overnight
2. Drain next day, cover generously with fresh water and add all other ingredients into a large pot.
3. Boil for 1 ½ hours, skimming top occasionally and adding water as needed to keep beans moist
4. Mash beans slightly and cook for 30 more minutes
Can serve at this point or simmer all day for fullest flavor, adding water when necessary.
Add salt before serving or can freeze.
Serve over brown rice and garnish with onions/salsa/green salad/cornbread, etc.
From the kitchen of Kari Harvey 1995
“God, Open my eyes so I may see You and feel Your presence close to me.”
½ c oil
4 cloves garlic, chopped
½ tsp pepper
2 TBLS chili powder
½ pound salt pork diced or 4 slices bacon
1 med onion, quartered
1 TBLS sugar
1. Soak beans in fridge with water to cover overnight
2. Drain next day, cover generously with fresh water and add all other ingredients into a large pot.
3. Boil for 1 ½ hours, skimming top occasionally and adding water as needed to keep beans moist
4. Mash beans slightly and cook for 30 more minutes
Can serve at this point or simmer all day for fullest flavor, adding water when necessary.
Add salt before serving or can freeze.
Serve over brown rice and garnish with onions/salsa/green salad/cornbread, etc.
From the kitchen of Kari Harvey 1995
“God, Open my eyes so I may see You and feel Your presence close to me.”
BBQ Chops and Noodles
Stick of butter
2 TBLS dried parsley
Sauce: Mix and bring to boil:
• 1 c. ketchup
• 2 TBLS worchestershire sauce
• 1 scant cup water
• 2 tsp. Chopped onion
• 1 ½ tsp. Mustard
1. Brown or broil chops, then pour sauce over them in a dutch oven. Simmer ½ hour or until tender.
2. Meanwile, cook 1 package egg noodles, drain and mix in 1 stick butter and 2 TBLS dried parsley
3. On large serving platter, mound noodles, lay chops on top, then pour sauce over.
I got this recipe from my Mom. Sometimes I just make the noodles and sauce as a side dish, it’s soooooo good.
Cindy 1998
CHEDDAR CHOWDER
5 potatoes, cubed
4 carrots, cut up
1 onion, chopped
2 t salt
½ t pepper
1 bag frozen broccoli
1 stick butter/margarine
½ C flour
3 C milk
3 C shredded cheddar cheese
3 C cubed cooked ham, if desired
1. Combine water, salt, pepper and all vegetables, EXCEPT broccoli. Bring to a boil, and boil until veggies are tender. Add broccoli during last five minutes of boiling and cover the pot.
2. In a separate pan, combine milk, flour and butter and cook on low until melted. Add cheese and stir to melt.
3. Add cheese mixture and ham to un-drained veggies. Heat through, but don’t boil.
Cindy-2000
Susie’s Lentil Soup
(One of my favorites growing up!)
In large soup pan, combine:
1 pkg. Lentils, rinsed
6-8 cups water
½ cup chopped onion
½ cup chopped celery
1 hamshank and ½ lb. Ham pieces
(or buy ham slice with bone in and cut up)
1 tsp salt, little pepper
few dashes garlic salt
Simmer uncovered stirring occasionally 1 ½-2 hours. If it gets thick add water.
When reheating, add water as it gets thick!
Optional add ins:
1 cup diced tomatoes (can used canned)
1 cup miniature pasta shells
1 carrot thinly sliced (I usually add this)
1 cup chopped potatoes
Cindy-2005
In large soup pan, combine:
1 pkg. Lentils, rinsed
6-8 cups water
½ cup chopped onion
½ cup chopped celery
1 hamshank and ½ lb. Ham pieces
(or buy ham slice with bone in and cut up)
1 tsp salt, little pepper
few dashes garlic salt
Simmer uncovered stirring occasionally 1 ½-2 hours. If it gets thick add water.
When reheating, add water as it gets thick!
Optional add ins:
1 cup diced tomatoes (can used canned)
1 cup miniature pasta shells
1 carrot thinly sliced (I usually add this)
1 cup chopped potatoes
Cindy-2005
Susie’s Fresh Green Beans, Ham and Potatoes (Cindy’s mom)
½ lb ham chunks (or buy one slice and chop)
1 large bag fresh green beans (1 lb or so)
3-4 large potatoes, peeled and cut in 8ths
Rinse and snip ends on beans. Cover beans and ham in water. Add 1 TBLS salt, ½ tsp pepper and 1 small onion chopped. Cover and simmer over low heat 1 hours.
Add potatoes. Simmer ½ hour-45 minutes till potatoes are tender.
Cindy-2005
2/27/09
Hawaiian Ham Sandwiches
1 lb shaved ham
1 lg or 2 sm pkgs Hawaiian rolls
1 pkg sliced mozzarella cheese
1 1/2 T. dried minced onions
1 T. poppy seeds
3/4 c. melted butter
1/2 t. Worcestershire sauce
Cut rolls in half and place bottom part on the bottom of a 9x13 baking dish. Top with the ham and cheese and cover with the tops of rolls. Mix all other ingredients and pour over top of sandwiches.
Bake at 350° for 15-20 minutes.
Michelle Feb 2010
Hash Brown Casserole
6 large eggs, well beaten
1 12 oz can evaporated milk
1 t. salt
1/2 t. black pepper
1 30-32 oz pkg frozen shredded hash browns
2 c shredded cheddar cheese
1 medium onion, chopped
1 small green pepper, chopped
1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into greased 13x9 baking dish.
Bake at 350 degrees for 60-65 minutes or until set.
Yield: 12 servings
Michelle-2005
1 12 oz can evaporated milk
1 t. salt
1/2 t. black pepper
1 30-32 oz pkg frozen shredded hash browns
2 c shredded cheddar cheese
1 medium onion, chopped
1 small green pepper, chopped
1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into greased 13x9 baking dish.
Bake at 350 degrees for 60-65 minutes or until set.
Yield: 12 servings
Michelle-2005
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