inutes or until the sauce has thicken. Add ham, parsley, salt and
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Combine first 4 ingredients. Stir in milk, egg yolks and crumbs. Fold in egg whites. Fill 6 greased 6-ounce custard cups. Bake at 350\u00b0 for 40 to 50 minutes or until set. Turn out on plates; top with Mushroom Sauce.
Bread Crumbs -- In a large sauce pan, which you will use
poon a rounded teaspoon of ham mixture onto half of each
Preheat oven to 500 degrees F.
Mix melted butter and garlic powder.
Brush onto sub rolls.
Bake in preheated oven about 3-5 minutes, or until rolls are crispy around the edges.
Remove from oven.
Top bottom halves of rolls with equal amounts of ham, sauce and cheese, in that order.
Top with top halves of rolls and return to the oven.
Bake another 3-5 minutes, but watch very closely.
The cheese should melt, but don't burn the bread!
Simmer all ingredients (except ham) for 1/2 hour.
Add ham and cook slowly until thick, approximately 1/2 hour.
Heat the olive oil in a large skillet.
Add the garlic and ham; saute over moderate heat until the garlic is lightly browned, 3 to 5 minutes.
Add the tomatoes with their juice and the pepper. Bring to a boil.
Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
Cook the pasta and toss with the sauce.
Cut the ham in small cubes and finely cut the sage leaves. Mix sage with ham cubes.
In a skillet, heat the butter and add in the ham and sage leaves.
Then, add the cream to the ham/sage skillet and let it cook a bit.
Add the grated cheese and season with salt, pepper, and nutmeg.
Cook a bit more and serve hot with whatever you wish (pasta, chicken, etc.).
Note: you can add bacon if you wish. Remember, give it your \"special\" touch!
Blend cornstarch, mustard and salt into ham drippings.
Add water, sugar and raisins.
Cook and stir until clear and slightly thickened.
Blend into vinegar and lemon juice.
Makes 3 cups.
Cook beans; drain and reserve 1/2 cup liquid.
In a 2-quart saucepan, melt butter.
Saute onion.
Stir in flour and salt until blended.
Remove from heat; stir in milk and reserved 1/2 cup liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat; stir in ham, eggs, cheese, pimento and parsley.
Place beans in baking dish and cover with ham sauce. Sprinkle crumbs over top.
Bake in preheated 350\u00b0 oven for 20 to 25 minutes.
Makes 6 to 8 servings.
Combine all ingredients. Heat some to aid in blending flavors. Let cool and then bottle and cap sauce.
Does not need refrigerating.
Yields approximately 2 1/2 gallons.
Mix sugar, rind, mustard and cornstarch; stir in orange juice. Bring to boil and cook, stirring until thick, about 5 minutes. Add raisins and drippings; cook 3 to 4 minutes longer. Add ginger ale and spoon over sliced ham. Makes about 1 1/2 cups.
In pot, melt butter.
Add flour and heat for 1 minute on medium heat. Stir often.
Gradually add the milk and whip. Heat until boil.
Add the cheese and mix until it melts.
Add the ham, broccoli and muscade.
Add salt and pepper.
Serve on tiny pasta such as shells, macaroni, etc.
Bon appetit!
Soak 1/2 cup poppy seed for 1 hour in 1 cup water.
Bake cake in layers as directed, except use poppy seed-water mixture in place of water.
Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix.
Spread between cooled layers.
Frost top and sides with White Mountain Frosting.
Cook fettuccine according to package directions, omitting oil or salt. Drain.
Meanwhile, in a medium covered saucepan cook broccoli or cauliflower and mushrooms ina small amount of boiling water for 7 to 8 minutes or until vegetables are tender. Drain.
In the same saucepan stir together evaporated skim milk, cornstarch, dry mustard, salt and pepper.
Cook and stir over medium heat until thickened and bubbly.
Add cheese; heat and stir until melted.
Stir in ham and cooked vegetables; heat through.
Pour over hot pasta.
xcept lamb and Herb Mint Sauce. Blend and pour combined ingredients
Saute chopped onions in butter to soften.
Add all other ingredients and cook about 15 minutes.
Then add 1/2 cup Pepsi-Cola (secret ingredient - don't tell).
Boil chicken until almost done, saving broth to make rice.
Add chicken to sauce and simmer.
In a medium saucepan, mix together cornstarch and brown sugar. Stir in soy sauce, vinegar, pineapple juice and raisins. Cook over medium heat, stirring constantly, for 10 to 15 minutes or until sauce has thickened.
Melt butter in saucepan, add vinegar, ketchup, hot sauce, peppers and juice of one lemon.
Drop 2 slices of remaining lemon in saucepan with above and boil.
Will keep for days.
It is the best sauce you'll ever taste and especially good on chicken!