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Archive for the ‘ham’ Category

Ham Stuffed Manicotti

Here is a recipe for your freezer. This one goes on my to try soon list.

Ham Stuffed Manicotti

•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese
 

Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.

Ham N Cheese Potato Bake Recipe | Taste of Home Recipes

Ham N Cheese Potato Bake Recipe | Taste of Home Recipes

Ham N Cheese Potato Bake

 

1 package (24 ounces) frozen O’Brien potatoes

2 cups cubed fully cooked ham

3/4 cup shredded cheddar cheese, divided

1 small onion, chopped

2 cups (16 ounces) sour cream

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

1/4 teaspoon pepper

 

•In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In

another bowl, combine sour cream, soups and pepper; add to potato

mixture and mix well.

 

•Transfer to a greased 3-qt. baking dish. Sprinkle with remaining

cheese. Bake, uncovered, at 350° for 60-65 minutes or until

bubbly and potatoes are tender. Let stand for 10 minutes before

serving. Yield: 10-12 servings.

 

Nutrition Facts: 1 serving (1 each) equals 227 calories, 13 g fat (8 g saturated fat), 52 mg cholesterol, 769 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.

Sweet and Sour Ham

Sweet and Sour Ham

via Sweet and Sour Ham.

I am making this with kielbasa

Sweet and Sour Ham

 

1 lb. Hillshire Farm® Smoked Ham

1 tablespoon cornstarch

1 tablespoon white vinegar

1 tablespoon soy sauce

¼ teaspoon ground ginger

½ cup apricot preserves

1 tablespoon butter or margarine

1 green bell pepper, cut into 1” pieces

1 onion, chopped

2 tomatoes, cut into 8 wedges each

1 can (20 ounces) pineapple chunks, drained

Hot cooked rice

 

1.Cut ham into ¾” cubes; set aside.  Combine cornstarch, vinegar, soy sauce and ginger in a small bowl, stirring until smooth.  Stir in apricot preserves; set aside.

 

2.Melt butter in large skillet over medium-high heat.  Add ham, peppers and onions; cook for 5 minutes, stirring frequently.  Add tomatoes and pineapple; cook, stirring gently 1 minute.

 

3.Stir in apricot preserve mixture; bring to a boil; cook 1 minute, stirring gently. Serve over hot cooked rice.

   

Mini Muffalettas and Ham and Cheese Rolls

Welcome to Freezer Food Friday.

 

 Today I have 2 recipes to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.

freezer-food-friday

 

 

Mini Muffalettas

 

Makes 3 doz.

 

1 lb. shaved ham

8 ozs. shredded mozzarella cheese

3 pkgs. Pepperidge Farm Finger Rolls (comes on a paper tray per dozen)

1 jar Italian olive mix

 

 

Cut rolls like a large sandwich. Layer ham, cheese then top with olive mix. Replace top on sandwiches. Wrap in foil. Freeze until ready to bake. Bake at 350 degrees for 20 minutes.

 

 

 

 

Ham and Cheese Rolls

Makes 3 doz.

¾ cup butter, softened

¼ onion, chopped

1 Tbsp. poppy seeds

2 Tbsps. prepared mustard

1 tsp. Worcestershire sauce

1 lb. shaved ham

8 ozs. Swiss or Cheddar cheese

3 pkgs. Pepperidge Farm Finger Rolls

 

 

Mix softened butter with the next 4 ingredients. Cut rolls like a large sandwich. Spread butter mixture on both sides of sandwich. Layer ham and cheese then replace roll tops. Wrap in foil. Freeze until ready to bake. Bake at 350 degree oven for 20 minutes.

 

Hearty Ham Chowder

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

Please come back and Join me for Freezer Food Friday and a pot pie recipe for your freezer

 

 

Hearty Ham Chowder

 

Nonstick cooking spray

3 cups cooked ham, cut into 1/2-inch cubes

4 green onions, chopped

1 teaspoon minced garlic

1 tablespoon all-purpose flour

4 cups frozen diced hash brown potatoes (or 4 medium potatoes, peeled and cut into 1/2-inch cubes)

1 15-ounce can whole kernel corn, drained

1 15-ounce can cream-style corn

2 12-ounce cans fat free evaporated milk

1 tablespoon Dijon mustard

2 bay leaves

1/2 cup reduced-fat shredded cheddar cheese, optional

 

Spray a Dutch oven with nonstick cooking spray and heat over medium-high heat.

 

Add the ham, green onions and garlic and sauté for 5 minutes, until ham is golden. Stir in the flour and then add all remaining ingredients except the cheese.

 

Bring to a boil, reduce heat to medium-low, cover and simmer for 20 minutes, until potatoes are tender. Remove the bay leaves.

Stir in the cheese, if desired, just before serving, stirring until melted.

 

The chowder can be cooked in the slow cooker. If so, omit the flour and use only 1 can of evaporated milk.

 

Combine all ingredients except the cheese in the slow cooker and cook on low for six to eight hours or on high for four to six hours. Remove the bay leaves and stir in the cheese just before serving.

 

 

Makes 6 servings.

HAM AND CHEESE BUTTERMILK BREAKFAST MUFFINS

I am posting this a little early for a few reasons….I am having internet connection problems and it s difficult to get here and I am hoping dh will work on it tonight. I am also hoping it will draw a few more people to the mem.

 

 

Welcome to Freezer Food Friday!

 

 

 

 

 

Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. 

 

You can check out all previous Freezer Food Friday recipes HERE.

 

 

 HAM AND CHEESE BUTTERMILK BREAKFAST MUFFINS

 

Start to finish: 45 minutes (20 minutes active)

Servings: 12

 

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 large eggs

11/3 cups buttermilk

2 tablespoons canola oil

3 tablespoons butter, melted

1 cup thinly sliced scallions (about 1 bunch)

1 cup diced ham (6 ounces)

1 cup grated extra-sharp cheddar cheese

1/2 cup finely diced red bell pepper (1 small)

 

Heat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or line it with muffin cups.

 

In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper.

 

In a medium bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper.

 

Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (the cups will be very full).

 

Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm.

 

 

To store, individually wrap the muffins in plastic and refrigerate for up to 3 days or freeze for up to a month. To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds. 

 

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