Springtime Ham & Egg Bake

6 eggs*

3/4 cup  all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon seasoned salt

1/2 teaspoon baking powder

1 container (8 ounces) sour cream

3/4 cup milk

2 cups cubed fully cooked ham (12 ounces)

1 cup chopped roma (plum) tomato, (3 medium)

2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)

1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives

Additional roma (plum) tomato, thinly sliced, if desired

Additional chives, if desired 

 

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• 2 Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
• 3 Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

*I used a total of 10 eggs (left everything else the same) to make this a more hearty serving. I also used a standard 8X13 cake pan. It was yummy. I would love to make it again with mushrooms & peppers!

Turkey Burgers

1 1/2 lbs. ground turkey defrosted
1 tsp. dry parsley flakes
1 tsp. dehydrated onion flakes
1 tsp. garlic salt
Dash of pepper


Mix it all up. Make patties. Grill or broil. About 5 minutes on the George Foreman Grill. 


Yum!

Pasta with Escarole and Cannellini Beans

Trying this one maybe tomorrow night!



1 lb. Barilla Linguine, pre-cooked (using whole wheat rotini)
½ head escarole, chopped
15 oz. cannellini beans, pre-cooked or canned
2-3 cloves garlic
¼ oz. salt, or to taste
¼ oz. black pepper, or to taste
¼ oz. red crushed pepper, or to taste
½ cup extra virgin olive oil
½ cup chicken stock
as needed for garnish, Grana Padano or Reggiano cheese
Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5 minutes, or until escarole begins to soften. Add pre-cooked cannellini beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir for 1 minute. Top with Grana Padano or Reggiano cheese and serve.

Sour Cream Enchiladas

Sour Cream Enchiladas from My Mom

1 ½ pounds hamburger, browned and drained
8 ounces sour cream
one can Cream of Mushroom Soup
 one small can green chiles
 one package flour tortillas ( approx eight 10 inch tortillas )
one package taco seasoning
1-2 cups shredded cheddar cheese
salsa

Brown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa. I have used a 9 X 13 pan also.

Peas & Carrots Soup with Dumplings

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.

Macaroni & Beef

From my Mom (modified by me)

1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese

Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.


Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.

Myrna's Pasta Salad

From my sister's Mother-in-Law, Myrna

8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced

Mix together & then stir in 8oz Italian dressing (or more, if desired).

I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!