August 7th, 2010 by alice
Tags: Grilled, Ham, Steaks
INGREDIENTS
- 4ham slices(3/4 inches thick)
- 1/2cupapricot preserves
- 1/2cuporange juice
- 1tablespoonlemon juice
- 1teaspoonground ginger
DIRECTIONS
- Combine preserves, orange juice, lemon juice and ginger for basting sauce.
- Grill ham slices over hot fire for 10 minutes, basting frequently.
- Cut ham slices in half and serve.
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March 24th, 2010 by alice
Tags: Egg, Enchiladas, Ham
INGREDIENTS
- 2tablespoonsbutter
- 1red bell pepper, chopped
- 3scallions, chopped
- 1/2cupham, diced
- 8ounces slicedblack olives, drained
- 8eggs
- 8flour tortillas
- 8ouncesmonterey jack pepper cheese
- 10ouncesenchilada sauce
- 1/2cupsalsa
- 1avocado, cut into 8 slices
- 1/2cupsour cream
DIRECTIONS
- Preheat oven to 350.
- 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.
- Lightly beat eggs with wire whisk in medium bowl.Add eggs to skillet; cook until eggs are set but still soft.
- 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.
- Combine enchilada sauce and salsa together and pour evenly over enchiladas.
- Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese.Bake an additional 10 minutes, uncovered.
- Serve each enchilada with a slice of avocado and 1 T sour cream.
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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.
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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.
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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.
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