Saute the garlic in 1 tablespoon oleo. Stir in ham and peas. Saute 3 to 5 minutes. Remove from heat, cover and keep warm.
Cook the fettucine, omitting the salt. Drain well and place in a large serving bowl.
Add 1/2 cup oleo.
Stir until melted.
Add cheese and sour cream. Stir gently.
Fold in ham mixture and pepper. Toss gently. Serve immediately.
Serves 6.
Melt the butter and mix in the flour, being careful not to burn the mixture.
Add milk and stir constantly, until thickened. Remove from heat and stir in baking powder.
Add ham and peas to the white sauce.
Season as desired.
Reheat and serve with baked potatoes or hot mashed potatoes.
This is also good over toast.
elbow macaroni, mustard powder, salt, and hot sauce in an electric
o a boil. Add pasta and cook according to the package
Saute garlic in butter.
Stir in ham and peas.
Over medium heat, heat 3 to 5 minutes.
Remove from heat; cover and keep warm. Cook fettucini, omitting salt.
Drain well.
Place in large serving bowl.
Add 1/2 cup softened butter; stir until completely melted. Add Parmesan cheese and sour cream, stirring to coat.
Fold ham mixture into fettucini.
Add pepper.
Serve with hot bread, green salad and red wine.
eat.
Stir in shredded ham and peas.
Saute over medium heat
eat oven to 350 degrees,and lightly grease or spray a
Saut garlic in 1 tablespoon butter in a large skillet over medium heat.
Stir in shredded ham and peas.
Saut over medium heat 3 to 5 minutes.
Remove from heat; cover and keep warm.
sed a cooked boneless ham joint throughout this recipe. If you use
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Cook the spaghetti in boiling salted water according to package directions.
Heat the oil in a medium skillet on medium-high heat. Saute the mushrooms and onion until lightly browned. Add the peas and stock and bring to a boil.
Mix the sour cream and cornstarch and add to the pan. Simmer, but don't let it boil. Stir the ham and herbs and season to taste. Drain the pasta and add to the skillet; toss to coat. Sprinkle with cheese and serve.
Cook the cauliflower in boiling salted water for 4-6 mins. Drain and refresh with cold water. Set aside.
Cook the rice in boiling salted water according to the package directions. Melt the butter in a medium saucepan. Sprinkle with the flour and curry powder and cook and stir 30 seconds. Add the stock, cream and carrots and simmer for 5 mins. Add the cauliflower, ham and peas and simmer for 3 mins.
Ladle the curry into bowls and sprinkle with the nuts. Serve with the rice.
Heat the oil in a saucepan and saute the onion until soft. Add the rice and cook for 1 min. Add the wine and half the stock, bring to a boil, cover and cook over a low heat for 15 mins, gradually adding the remaining stock and stirring occasionally.
Melt the butter in a frying pan and fry the mushrooms until browned. Season with salt and black pepper. Stir in the ham and peas and add to the risotto. Simmer for 5 mins, until the stock has been absorbed. Stir in the parsley.
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt& pepper to taste.
Dip into bowls and serve!
il and add pasta, cooking to al dente.
Add peas last
Make cream sauce using butter, flour and milk.
Add salt and desired seasonings.
Add soup and Cheez Whiz.
Saute scallions and add.
Thaw peas.
Add ham and peas to cream sauce mixture.
Cook linguine (broken in half) in salted water and drain.
Combine noodles with sauce mixture.
Bake in 350\u00b0 oven for 30 to 40 minutes or heat in microwave.
In a large skillet (preferably nonstick), heat oil over medium-high heat.
Add onion; cook and stir until tender, about 5 minutes.
Stir in mushrooms and ham.
Cook and stir until mushrooms are tender, about 8 minutes.
Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
Just before serving, add grated cheese.
ortellini and cook until pasta is just al dente. Add peas to
igh heat. Add the orzo and cook until tender,about 8
olander to drain.
Cook and drain rigatoni a shade more