February 26th, 2010 by alice
Tags: Bisi, Ham, Parmesan, Risi
INGREDIENTS
- 6tablespoonsbutter
- 1onion, chopped
- 1celery rib, chopped
- 1garlic clove, minced
- 1/2cupdry white wine
- 2quartschicken broth
- 1 1/2cupsrice, preferably arborio
- 2tablespoonsfresh parsley, chopped
- 1 3/4teaspoonssalt
- 2cupsfrozen peas, thawed
- 1/4lbdeli ham, diced
- 3/4cupparmesan cheese, grated
- 1/2teaspoonblack pepper
DIRECTIONS
- In a large pot, melt the butter over moderately low heat.
- Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the wine and boil until it almost evaporates, about 5 minutes.
- Add the broth and bring to a boil.
- Boil until the liquid is reduce to approximately 7 cups, about 20 minutes.
- Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes.
- Stir in the peas, ham, Parmesan and pepper.
Posted in Recipes | No Comments »
June 18th, 2009 by alice
Tags: Ham, Pea, Soup, Split, Yellow
INGREDIENTS
- 1lb driedyellow split peas
- 1lb bakedham, diced
- 8cupswater
- 2onions, finely chopped
- 1teaspoonmarjoram
- 1/2teaspoonthyme
- 1 1/2cupscarrots, chopped
- 3celery ribs, chopped
- 1/4cupparsley, minced
- 1/2teaspoonsalt
- 1/2teaspoonpepper
DIRECTIONS
- 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.
- Add chopped onions, marjoram and thyme. Heat to boiling over high heat.
- Reduce heat to low. Simmer, covered for 1 hour.
- Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium-low heat, until peas are tender, about 30 minutes.
- Discard ham bone if there is one. Serve hot.
Posted in Recipes | No Comments »
June 13th, 2009 by alice
Tags: Cauliflower, Dilled, Free, Glutencasein, Ham, Soup
INGREDIENTS
- 1/2cupgreen peppersor carrots, diced(mixed together)
- 2cupsvegetable broth
- 2cupscauliflower florets
- 1/2cupham, cubed
- 1/8cupsoy milk
- 1/4cupfresh dill, handful
- garlic powder
- white pepper
DIRECTIONS
- Boil veggies in broth.
- Add ham after veggies begin to get soft.
- Cover and put on low until veggies are soft and ham is browned.
- Add spices and dill to taste.
- If desired, mash cauliflower with fork.
- Add soymilk (about 1/8 c.) for desired creaminess just before serving.
Posted in Recipes | No Comments »
January 24th, 2009 by alice
Tags: Ham, Loaf
INGREDIENTS
- 1slicebread, buttered with
- butter
- 1cup cubedcooked ham
- 1/2cup hotmilk
- 2tablespoons choppedonions
- 2sprigsfresh parsley
- 2eggs
-
Sauce
- 1 (10 1/2 ounce)cancheese soup
- 2teaspoonsdry mustard
DIRECTIONS
- Preheat the oven to 350°F.
- Butter the bread lightly.
- Tear it in pieces and put in the blender.
- Pulse in the blender until it’s all crumbs.
- Put the crumbs into a bowl.
- Heat the milk in the microwave. Don’t let it get too hot!
- Now put 1/2 cup of the ham, milk, onion and parsley into the blender and pulse until it’s all ground together.
- Add this to the crumbs in the bowl.
- Next put the rest of the ham and the eggs in the blender and pulse them until all ground together.
- Add to the bowl.
- Mix everything in the bowl together.
- Butter a small baking dish (so the loaf won’t stick) and put the ham mixture inches.
- Get another baking dish that’s bigger than the one the ham is in and put a little bit of hot water from the tap in it.
- Put the ham loaf dish inside the other dish.
- Put the whole thing into the oven.
- Bake for 40-45 minutes.
- Take out of the oven and cool for a few minutes before you eat it.
- While it’s cooling you can make the sauce if you want it:.
- Heat the can of cheese soup with the mustard in a saucepan on top of the stove until hot.
- Add a little milk if it’s too thick for you.
Posted in Recipes | No Comments »
January 14th, 2009 by alice
Tags: Cheddar, Chowder, Corn, Ham
INGREDIENTS
- 4slicesbacon, diced
- 1cupwhite onions, chopped(1/2 large onion)
- 1tablespoonbutter
- 3tablespoonsflour
- 4cupschicken broth(or 2 14.5 ounce cans)
- 4smallpotatoes
- 1cuphalf-and-half cream
- 1 (15 1/2 ounce)canwhite corn
- 2cupsham, diced
- 1/2lbmedium cheddar, grated(2 cups)
- ground black pepper, to taste
- 2green onions, thinly sliced
DIRECTIONS
- Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
- Add chopped onion to bacon fat in pan and cook, stirring until onion is softened.Add flour and stir to blend.Stir in broth and bring to a boil.Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
- Stir in cream, corn and ham.Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper.Serve bowls of cheddar topped with reserved bacon and chopped green onions.
Posted in Recipes | No Comments »
