April 28, 2011 at 8:13 a.m.
CONFETTI CHOWDER
1 c. each diced carrots, zucchini, broccoli and cauliflower florets
1/2 c. each, diced onion and celery
1/4 t. pepper
1/4 c. flour
3 c. milk, divided
1 c. chicken broth (can be made using chicken bouillon)
1 c. frozen corn
1 c. diced ham
3/4 c. frozen peas, thawed
1-2 oz. jar diced pimiento, drained
1 c. shredded Cheddar cheese
In a Dutch oven or large saucepan, coated with non-stick cooking spray, saute first 6 ingredients for about 8 minutes or until crisp-tender. Stir in pepper, 2-1/2 c. milk and broth; cook until very hot (but not boiling). In a small covered container, with a lid, combine flour and pepper with remaining 1/2 c. milk, shaking until smooth. Stir into veggie mixture, stirring constantly until thickened and bubbly. Add next 4 ingredients, cook and stir until heated through. Take off heat; stir in cheese until melted.
Makes 8 servings.
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HEARTY HAM SCRAMBLE
1/3 c. diced onion
1/4 c. diced green or red sweet pepper
1 T. butter or margarine
2 medium potatoes, peeled, cubed, cooked and drained
1-1/2 c. ham, cut in 1/2-inch strips
6 eggs or egg substitute equivalent to 6 eggs
3 T. water (not milk)
1/8 t. pepper
In a large skillet, over medium heat, cook onion and pepper in butter until crisp-tender, stirring constantly. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, combine eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally (lifting them up and over rather then mooshing them around) until eggs are completely set.
Makes 6 servings.
Serve 12 grain bread, toasted, a muffin or popovers, a side dish of fresh fruit and you have a delicious meal for brunch to serve family or friends.
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DILLED HAM OVER RICE
4 c. julienned ham (strips cut about 1-1/2-inch long)
2 T. butter or margarine
2 celery ribs, thinly sliced
1 medium onion, diced
1 c. sliced fresh mushrooms or 1 - 4 oz. can, drained
1 can cream of chicken soup, undiluted
1/3 c. milk
1-1/2 t. prepared mustard
1/4 t. dill weed (not dill seed)
1/2 c. sour cream
Hot cooked white or brown rice* or noodles
In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender, stirring often. Combine soup, milk, mustard and dill; add to ham mixture. Bring to a boil, lower heat. Stir in sour cream; heat through. DO NOT BOIL. Serve over rice or noodles.
Makes 6 servings.
* If you're using cooked brown rice, allow 40-45 minutes to cook it. White rice needs to be cooked about 15 minutes.
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