ame from August/September issue of Taste of Home. it's delish! I have
Layer with 3 lasagna noodles, ham, green pepper, and onions.
* Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
* Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350\u00b0 for 40-45 minutes or until a meat thermometer inserted in chicken reads 170\u00b0. Yield: 4 servings.
In 11x7 baking dish, combine bread cubes and cheese.
In large bowl, whisk eggs, milk, & seasonings.
Pour over bread and cheese. Top w/ bacon or ham. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350\u00b0 for 50-55 minutes or until golden browned and knife inserted near center comes out clean.
oftened. Add the strips of Parma ham and toss for about 10
round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
Spray crock pot with Pam.
Mix soup and milk together in a bowl.
Layer some of the potatoes, some of the salt + pepper, some of the onions, some of the soup, some of the cheese, and some of the ham.
Repeat layers using equal amounts of each.
Cook on high for about 2 hours, then turn to low and cook about 5 hours more or until potatoes are tender.
Make sure to stir occasionally.
May need to add more milk if necessary.
All crock pots are different, this is the cooking time for mine, cooking times may vary.
elery, onion, ham and water in a
mperature if desired. Wash the ham in cold running water.
u will need 4 cups of diced ham. Normally, I purchase a
or a 6 pound can of tomatoes I'm really just
4 inch of the fat from the ham, leaving the surface
400\u00b0. Rinse the ham and slice off the tough
ube of your ham into it to get and idea of the taste, and
he yeast and a pinch of sugar in 1 cup lukewarm
n on a double thickness of heavy-duty foil (about 18
epper; cook for a couple of minutes.
Add the flour
Saute onion and garlic clove in butter.
Cook adding 2 cups of shredded Cheddar cheese just before serving.
I always add 1 slice of smoked ham to each of the recipes.
Both recipes freeze well!