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Grilled Ham Steaks Recipe

August 7th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 4ham slices(3/4 inches thick)
  2. 1/2cupapricot preserves
  3. 1/2cuporange juice
  4. 1tablespoonlemon juice
  5. 1teaspoonground ginger

DIRECTIONS

  1. Combine preserves, orange juice, lemon juice and ginger for basting sauce.
  2. Grill ham slices over hot fire for 10 minutes, basting frequently.
  3. Cut ham slices in half and serve.

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Ham and Egg Enchiladas Recipe

March 24th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 2tablespoonsbutter
  2. 1red bell pepper, chopped
  3. 3scallions, chopped
  4. 1/2cupham, diced
  5. 8ounces slicedblack olives, drained
  6. 8eggs
  7. 8flour tortillas
  8. 8ouncesmonterey jack pepper cheese
  9. 10ouncesenchilada sauce
  10. 1/2cupsalsa
  11. 1avocado, cut into 8 slices
  12. 1/2cupsour cream

DIRECTIONS

  1. Preheat oven to 350.
  2. Melt butter in large nonstick skillet over medium heat.Add bell pepper and onions, cook and stir 2 minutes.Add ham and olives; cook and stir for 1 minute.
  3. Lightly beat eggs with wire whisk in medium bowl.Add eggs to skillet; cook until eggs are set but still soft.
  4. Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese.Roll tortillas up and place seam side down in 11×7 baking dish.
  5. Combine enchilada sauce and salsa together and pour evenly over enchiladas.
  6. Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese.Bake an additional 10 minutes, uncovered.
  7. Serve each enchilada with a slice of avocado and 1 T sour cream.

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Risi E Bisi With Ham and Parmesan Recipe

February 26th, 2010 by alice  Tags: , , ,

INGREDIENTS

  1. 6tablespoonsbutter
  2. 1onion, chopped
  3. 1celery rib, chopped
  4. 1garlic clove, minced
  5. 1/2cupdry white wine
  6. 2quartschicken broth
  7. 1 1/2cupsrice, preferably arborio
  8. 2tablespoonsfresh parsley, chopped
  9. 1 3/4teaspoonssalt
  10. 2cupsfrozen peas, thawed
  11. 1/4lbdeli ham, diced
  12. 3/4cupparmesan cheese, grated
  13. 1/2teaspoonblack pepper

DIRECTIONS

  1. In a large pot, melt the butter over moderately low heat.
  2. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  3. Add the wine and boil until it almost evaporates, about 5 minutes.
  4. Add the broth and bring to a boil.
  5. Boil until the liquid is reduce to approximately 7 cups, about 20 minutes.
  6. Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes.
  7. Stir in the peas, ham, Parmesan and pepper.

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Yellow Split Pea Soup With Ham Recipe

June 18th, 2009 by alice  Tags: , , , ,

INGREDIENTS

  1. 1lb driedyellow split peas
  2. 1lb bakedham, diced
  3. 8cupswater
  4. 2onions, finely chopped
  5. 1teaspoonmarjoram
  6. 1/2teaspoonthyme
  7. 1 1/2cupscarrots, chopped
  8. 3celery ribs, chopped
  9. 1/4cupparsley, minced
  10. 1/2teaspoonsalt
  11. 1/2teaspoonpepper

DIRECTIONS

  1. In a large soup pot, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
  2. Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
  3. Reduce heat to low. Simmer, covered for 1 hour.
  4. Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
  5. Discard ham bone if there is one. Serve hot.

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Dilled Ham and Cauliflower Soup (Gluten/Casein Free) Recipe

June 13th, 2009 by alice  Tags: , , , , ,

INGREDIENTS

  1. 1/2cupgreen peppersor carrots, diced(mixed together)
  2. 2cupsvegetable broth
  3. 2cupscauliflower florets
  4. 1/2cupham, cubed
  5. 1/8cupsoy milk
  6. 1/4cupfresh dill, handful
  7. garlic powder
  8. white pepper

DIRECTIONS

  1. Boil veggies in broth.
  2. Add ham after veggies begin to get soft.
  3. Cover and put on low until veggies are soft and ham is browned.
  4. Add spices and dill to taste.
  5. If desired, mash cauliflower with fork.
  6. Add soymilk (about 1/8 c.) for desired creaminess just before serving.

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