then top with potatoes.
Toss in one left over ham, bone
eek, carrots, celery, bay leaves, ham hocks and peppercorns in a
n a saucepan and cover with water. Bring water to a
ream and heavy cream. Season with salt.
Meanwhile, cut each
In a large dutch oven, add pasta to boiling water and cook 6 minutes less than recommended on package; add frozen asparagus or broccoli the last 5 minutes of pasta cooking time.
Add ham for the last 1 minute before draining just to heat through.
Remove from heat and drain pasta-ham mixture thoroughly.
In a small bowl mix together cream cheese and milk until smooth.
Add cheese mixture to asparagus-ham mixture and stir over medium heat just until heated through and mixture is well coated.
Serve immediately.
Drain pineapple, reserving juice; set juice aside.
Place half of pineapple in an ungreased 5 quart cooker.
Top with ham. Add cherries, remaining pineapple (to top of ham) and reserved pineapple juice.
Spoon marmalade over ham.
Cover and cook on low for 6 - 7 hours or until heated through.
Cook pasta in boiling salted water for 10-12 mins, or until al dente. Drain then return to pan.
Meanwhile, melt butter over medium heat. Add flour and cook until light golden brown. Gradually whisk in milk until smooth. Cook, stirring, for 3-4 mins, or until thick and bubbly. Reduce heat, add vegetables and simmer for 2-3 mins, or until vegetables are tender. Remove from heat, add cheese and parsley. Season. Toss with pasta then transfer to serving dishes and top with ham.
b>ham hocks and place in 3 quarts of water.
Sprinkle with
Place ham in center of an ungreased
Mix in a large bowl with ham and half cooked chopped cabbage
baking dish coated with nonstick cooking spray. Layer with ham, onion and half
Cook macaroni in boiling salted water to al dente stage.
While macaroni is cooking, preheat oven to 350F and lightly grease baking dish.
Drain macaroni well and layer in prepared baking dish with ham and cream cheese, dotting each layer of macaroni with butter.
Lightly sprinkle with nutmeg.
Beat eggs and milk together; add melted butter and lemon peel.
Pour over macaroni.
Place filled baking pan in a larger pan of hot water and bake for 30 minutes.
oftened, about 5 minutes. Add ham, 1/2 the pineapple, and
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Combine the ham and oil in a large serving bowl.
Place asparagus pieces in microwave on high for 4 minutes.
Cook the capellini pasta according to package directions and add the microwaved asparagus.
Drain capellini and asparagus and toss with ham and oil.
Pour heated chicken broth over entire mixture and sprinkle with parmesean cheese.
he countertop and dough surface with flour and lightly pat flat
Cut chicken breast halves in half.
Heat oil& margarine in a skillet until hot.
Combine the flour& pepper and coat the chicken.
Cook chicken until brown, about 4 minutes on each side.
Arrange in ungreased baking dish.
Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet.
Cook over medium heat, about 30 seconds, stirring occasionally.
Stir in wine and cook 30 seconds more.
Pour over cheese.
Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.
Soak pinto beans overnight.
Rinse and add cold water with ham bone.
Let cook until done.
Slowly add remaining ingredients and cook additional 30 minutes.
Preheat oven to 400 degrees.
Coat a baking sheet with cooking spray.
Place the skins on it and then brush them on both sides with olive oil.
Mix the herbs and horseradish, equally distribute among the skins.
Topping next with ham, beans then cheese.
Bake for about 20 minutes, or until they are crispy.
Toss avocado with lemon juice and tomato. Toss the rice with ham, avocado and tomato. Blend garlic salt, salt, dressing and mayonnaise. Gently fold this mixture into the rice mixture. Chill several hours to blend flavors. Serve on lettuce leaves.
Serves 4 to 6 main dish salads.