Combine eggs, mayonnaise, milk, cornstarch and pepper; beat with mixer until well blended.
Add cheese, ham and spinach; mix well.
Pour mixture into unbaked pie shell.
Bake in a preheated 400\u00b0 oven for 1 hour, or until knife inserted in the center comes out clean.
Allow quiche to set for 10 minutes before cutting. Garnish with parsley and cherry tomatoes, if desired.
ed a cooked boneless ham joint throughout this recipe. If you use
n medium heat, saute onions and mushrooms in butter until soft
gh heat. Add the chorizo and cook, turning occasionally, for 3
In bottom of greased 9-inch pie plate, blend spinach, cheese, ham and onion; press lightly.
In medium bowl, combine cracker meal and baking powder.
Cut in margarine until crumbly.
Add eggs and milk; beat until blended.
Pour over spinach mixture, spreading evenly.
Bake at 400\u00b0 for 30 minutes or until puffed and golden.
Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
o 10 minutes, then drain and set aside.
Heat oil
Add eggs, milk and seasoning salt to bowl. Whisk.<
d the milk while whisking and continue to cook another
Mix
together butter, mustard, poppy seed, mayonnaise and onion. Spread on
half
of open bun.
Add ham and cheese slice. Wrap in foil. Bake at
325\u00b0 for 20 minutes.
May be made ahead, frozen and then baked at 300\u00b0
for
30
minutes.
I
sometimes use
celery seed in a smaller amount rather than poppy seed.
Place a ham and cheese slice on each breast half.
Roll up chicken from narrow end and secure with toothpicks.
In skillet in hot oil, cook chicken for 10 minutes or until browned on all sides.
Spoon off fat.
Stir in remaining ingredients and heat to boiling.
Reduce heat to low; cover and simmer 10 minutes or until chicken is fork-tender.
Garnish with chopped parsley, if desired. Prep time:
10 minutes.
Cook time:
25 minutes.
Place ham and cheese slices on each breast half.
Roll up chicken from narrow end.
Secure with toothpicks.
In skillet in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat.
Stir in remaining ingredients.
Heat to boiling; reduce to low, cover and simmer 10 minutes or until chicken is fork-tender.
Garnish with chopped, fresh parsley.
Serves 4.
In a bowl, combine cream cheese, cilantro, peppers and garlic.
Spread about 2 tablespoons on each slice of beef.
Roll up tightly; wrap in plastic wrap.
In another bowl, combine cream cheese, carrot, zucchini and dill.
Spread about 2 tablespoons on each slice of ham and turkey.
Roll up tightly; wrap in plastic wrap.
Refrigerate overnight.
Slice into 1 1/2 inch pieces.
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
0 mins, until tender. Drain and keep warm.
Meanwhile, heat
heat olive oil; add onion and garlic. Cook for 3 minutes
illet on medium heat. Add spinach and cook, stirring, for 2-3
arge bowl. Gradually add milk and 1 2/3 cups water
ash browns, ham, cream of potato soup, sour cream, and Cheddar cheese