Sauerkraut Soup

Sauerkraut Soup

Ingredients:

3 cups cabbage, cut in thin long strips
1/4 teaspoon caraway seeds1 

1 pound ham cut into 1/2" pieces
2 cups carrots diagonally sliced
2 cans cream of celery soup
1 soup can of milk
1 small can sauerkraut, drained ands rinsed
4 cups water

Directions:  

Ina large pot, combine cabbage and carrots with caraway seeds with 1 cup water; cook until tender

Stir in the ham and the remaining ingredients bring to a boil.          

Reduce heat and cook 10 minutes.       Yields: about 8 cups.

Pasta Primavera With Ham And Mushrooms

 Pasta Primavera

It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep. 

Ingredients 
8 ounces uncooked linguine
1 tablespoon olive oil
2 ounces diced low-sodium ham
1 (8-oz.) package sliced mushrooms
1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
1 ½ cups unsalted chicken stock
3 tablespoons 1/3-less-fat cream cheese
½ teaspoon pepper
¼ cup grated Parmesan cheese
⅓ cup thinly sliced basil

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a skillet over medium-high heat; add ham. Sauté until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.

Serve pasta in shallow bowls; top evenly with Parmesan and basil.

• 
  

Potato, Ham, And Cheese Casserole

Ingredients:
Potatoes
Olive oil
Salt and Freshly ground pepper
2 eggs
1/2 cup milk
1 cup heavy cream
Nutmeg
Sliced ham or Bacon 
Monchego Cheese, grated
*Diced onion, optional

Directions:
Peel potatoes and slice into rounds.  Arrange on a baking sheet in a single layer.  Drizzle with olive oil.  Bake at 350*F for 10 minutes.

Mix beaten eggs, milk, heavy cream, nutmeg, and reserve.

In a springform pan, layer potato slices to cover the base overlapping slightly and the cover the side overlapping slightly.  

Add a layer or ham or bacon, and another layer of potatoes and ham and potatoes. 

Pour the liquid mixture over the casserole and add grated Monchego cheese.

Bake at 325 for 25 minutes or until done.  

Farmers Casserole

Farmers Casserole

Ingredients:

3 cups frozen hash browns

3⁄4 cup shredded monterey jack pepper cheese

1 cup cubed cooked ham

1⁄4 cup green onion, well chopped

4 well beaten eggs

1 (12 ounce) can evaporated milk 

1⁄4 teaspoon black pepper

1⁄2 teaspoon salt

Directions:
Grease 2 quart rectangular baking dish.

Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.

Combine milk and eggs and seasonings.
Pour over potatoes and cheese.

Refrigerate over night.

Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

Hawaiian Pasta Salad

Ingredients

• 8 oz Ronzoni rotini or bow tie pasta

• 1 (14oz) can Del Monte pineapple tidbits, juice reserved

• 1 red pepper, diced

• 2 cups diced ham

• 1 green onion, thinly sliced

Dressing

• ½ cup mayonnaise or dressing (I use Hellmann’s light)

• ¼ cup Daisy sour cream

• 1 tablespoon Heinz dijon mustard

• ⅓ cup Dole pineapple juice

• 1 teaspoon honey

• ¼ teaspoon garlic powder

• black pepper to taste

Cola Baked Ham With Cherry Orange Glaze

COLA BAKED HAM WITH 
    CHERRY ORANGE GLAZE            

Serves 6 to 8.

Ingredients:

1 (6 to 7 lb.) fully cooked bone-in ham

1/2 tsp. ground allspice

1-2 liter bottle Coca Cola

3/4 cup cherry preserves  

1/4 cup fresh orange juice

2 T. Grand Marnier

Directions:

 1. Preheat oven to 350 degrees.  Trim rind (if necessary) and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 50 minutes, basting every 15 minutes with the pan juices.

2. Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.

3. Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.

4. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature.  (Also great leftover, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.)