Posts Tagged ‘Ham’

Photo and recipe by Carolyn Davidson Hicks

8 slices of blackforest ham

2 slices of provolone cheese

1/2 cup hashbrown potatoes (slightly brown)

8 Slices of Natures Own, split top bread

Toast bread. Fry potatoes slightly brown. Place 4 slices of ham on each sandwich, stack with cheese and then potatoes! Heat in the oven on low for a few minutes to melt the cheese!

Photo and Recipe by Carolyn Davidson Hicks

1 tablespoon (1/2 ounce) unsalted butter, at room temperature

2 pieces bread (soft and fresh)

1 or 2  slices of  cheese

Sea salt (optional)

Thinly sliced ham or turkey

Heat a waffle iron.

Butter both slices of bread on 1 side. Place 1 bread slice, butter side down, on the waffle iron. Layer on the cheese and ham, then top with the second slice of bread, butter side up. Close the waffle iron, but do not press it down, and let the sandwich cook for about 2 minutes, until the bread is golden brown and crisp at the edges.

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

6 eggs scrambled

1/2 cup shredded cheddar

2 cups shredded potatoes (hash potatoes)

1/2 cup cubed ham

1/4 cup chopped scallions

1/4 cup diced cherry tomatoes

salt and pepper to taste

Directions

Cook potatoes on low heat until soft, add cubed ham and cook a few minutes to warm up. Add 1/2 the cheddar, eggs scrambled, salt and pepper. Fill baking dish. Top with scallions, cherry tomatoes and the rest of the cheddar. Bake at 350 degree’s for about 15 minutes or until eggs have baked! Serve hot!

Photo and Recipe by Carolyn Davidson Hicks

Serves Two

8 oz box of pasta (noodles, etc. your choice)Cook and drain according to package directions

1/4 cup cubed ham

1/4 cup heavy cream

1/4 cup mixed cheese (we use mozarella and mild cheddar)

Cook pasta, drain well. Add all ingredients, mix well. Stir on low heat to keep cream from scorching for a couple of minutes to allow the cheese and cream to thicken and melt. Set aside to cool before serving.

Chicken Cordon Bleu with Creamy Spicy Mustard Sauce!

Ingredients
2 chicken breast halved, makes 4
8 slices swiss cheese
8 thin slices ham
1/2 cup mixed seasoned bread crumbs and panko
Clarified butter
Salt and pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 2 cheese slice and 2 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Ingredients for sauce:  1 (10.75 ounce) can condensed cream of mushroom soup  1/2 pound fresh mushrooms, sliced 1/4 teaspoon garlic powder 1/8 teaspoon curry powder 1/4 cup white wine 1/2 cup sour cream 2 sprigs fresh parsley, for garnish

To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9×13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Best ever and found it at https://www.facebook.com/foodgasmsrecipes

makes 12 servings

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.