Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
Put ham into a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil.
Turn to simmer and cook until veggies are tender.
Remove the herb bag.
Add cabbage, simmer for 20 minutes.
or until cabbage is cooked.
Remove ham and cut in to pieces.
Place on the center of a large platter.
Strain the cabbage and season it with pepper.
Surround the ham with the cabbage, carrots, and potatoes.
EAT!
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
ed a cooked boneless ham joint throughout this recipe. If you use
il.
Add the onion and cook, stirring occasionally, until
move the ham from its wrappings. Cut off the skin and make sure
Steam cabbage until tender; do not overcook.
Drain thoroughly.
Beginning at one end, place cabbage (about a large tablespoon) on rectangular ham.
Roll ham around cabbage and place seam-down in large baking dish.
Rolls are spaced evenly apart.
oil, cover, reduce heat and simmer for 2 hours. Skim
Melt butter.
Saute onion and celery until tender.
Add flour, salt and pepper, blending until smooth.
Add water and cook until mixture comes to boil, stirring constantly.
Add cabbage.
Cover and simmer until cabbage is tender, about 10 minutes.
Stir in ham and cook until heated through.
Blend in sour cream. Heat but do not boil.
Serves 6.
Place ham, onion, celery and garlic in soup pot (large!) with bay leaf and 6 to 8 cups water.
Bring to a boil, then simmer, uncovered, for 1/2 to 1 hour.
Take ham out. Add potatoes and carrots and return to medium-high heat for 1/2 hour or until veggies are done.
Add cabbage and cook at medium heat for 20 to 25 minutes.
Either slice ham and return to pot, or keep ham warm on platter and serve with vegetables on the side.
Cook cabbage in boiling water for 6 to 8 minutes.
Drain. Saute ham and onion in butter in skillet.
Stir in flour.
Add milk, stirring constantly until mixture thickens.
Add 3/4 cup cheese, celery seed and salt.
Place layers of cabbage alternately with layers of ham mixture in a 2-quart casserole.
Combine bread crumbs, butter and remaining cheese.
Sprinkle over top and bake at 350\u00b0 until top is golden brown.
Boil cabbage until tender with onion, bell pepper, celery and seasonings; drain boiled ingredients and pour into a casserole dish.
Mix evaporated milk and homogenized milk with flour; pour over cabbage mixture.
Add ham and mix well.
Bake for about 1 hour or until the ingredients in the casserole have simmered down at 350\u00b0; remove from oven.
Sprinkle with cheese; place back in oven until cheese has melted.
Cook onion and celery in melted butter in heavy cook pot until tender.
Blend in flour, salt and pepper.
Stir in water and cook, stirring constantly, until mixture is boiling.
Add cabbage and bay leaf.
Cover.
Simmer 8 to 10 minutes or until cabbage is tender.
Remove bay leaf.
Stir in ham and cook 3 to 4 minutes. Gently blend in sour cream.
Heat
a few minutes.
Do not boil. Garnish with parsley.
Cut ham, potatoes and cabbage into small pieces and layer with onions in rectangular baking dish sprayed with Pam.
Cover ingredients with 1/2 of cheese.
Layer can of corn (do not drain). Beat eggs and milk together.
Add Tabasco, salt and pepper.
Pour over ingredients in dish.
Sprinkle remaining cheese and green peppers on top.
Bake at 350\u00b0 until cheese melts and liquid sets, about 30 minutes.
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Preheat oven to 350\u00b0.
Melt butter in saucepan over low heat. Slowly stir in flour until smooth.
Add milk, stirring constantly. Cook until thickened. Add cheese, ham and green pepper to sauce.
o 10 minutes, then drain and set aside.
Heat oil
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.
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 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.