Recipes Included On This Page Ham a la King Ham-Asparagus Casserole Hot Cabbage Slaw Hot Crab and Artichoke Dip Hot Salad or Slaw Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ham a la King Recipe By :Taste of Home's Quick Cooking Magazine, Mar/Apr. '98 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1/4 cup green pepper -- diced 3 tablespoons green onion -- sliced 1 cup sliced fresh mushrooms 1 10 ounce pkg. frozen peas -- cooked/drained 2 cups fully cooked ham -- cubed 3/4 cup dry mustard 1/2 teaspoon salt 3 hard-cooked eggs -- coarsely chopped 1 10 ounce pkg. frozen puff pastry shells -- baked White Sauce: 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/4 teaspoon salt 1 dash white pepper 2 cups milk In a skillet, melt butter over Medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper, stir to make a smooth paste. Add the milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells. S(MC formatting by): "bobbi744@acd.net" Per serving: 599 Calories (kcal); 40g Total Fat; (59% calories from fat); 20g Protein; 40g Carbohydrate; 68mg Cholesterol; 1190mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Submitted by Doris Christman, Middletown, Pennsylvania who says her aunt gave her this recipe which is great for using leftover ham. She has served it several times for company and someone always asks for the recipe. Bobbie's Notes: This was delicious. Add a little less salt if the ham is salty. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 10 April, 2001. Year 4 Volume 04 Number 10 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 35g Total Fat; (60% calories from fat); 12g Protein; 39g Carbohydrate; 42mg Cholesterol; 597mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Ham-Asparagus Casserole Recipe By :FARM JOURNAL'S TIMESAVING COUNTRY COOKBOOK Serving Size : 4 Preparation Time :0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Condensed Cream of Mushroom Soup 1/3 Cup Light Cream 2 Cups Cooked Ham -- Diced 1 Cup Cooked or Canned cut Asparagus Buttered Bread Crumbs Blend soup with cream; add ham and asparagus. Pour into 4 individual ramekins, or a small, shallow baking dish. Top with crumbs. Bake in a moderate oven (375 degrees F) about 20 minutes. Contributed to the FareShare Gazette by Michael <mmclaughlin@micronet.net>; 22 April 2001. Year 4 Volume 04 Number 22 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 11g Total Fat; (61% calories from fat); 12g Protein; 3g Carbohydrate; 52mg Cholesterol; 897mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Variation: Use 1 cup diced ham and 2 cups asparagus pieces. * Exported from MasterCook * Hot Cabbage Slaw Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Butter 1/2 cup Onion -- chopped 1 teaspoon Caraway seed 1/3 cup Water 1/4 cup White wine vinegar 3/4 teaspoon Salt 1/4 teaspoon Tabasco 8 cups Cabbage -- shredded 1/2 head cabbage Melt butter in a large skillet. Add onion and caraway Cook 5 minutes or until onion is tender. Add water, vinegar, salt and hot sauce, and mix well. Then add the cabbage and mix well again. Cover and let simmer about 15 minutes, or until the cabbage is crisp-tender. Per Serving (excluding unknown items): 107 Calories; 6g Fat (47.9% calories from fat); 3g Protein; 13g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 492mg Sodium. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 4 April 2001. Year 4 Volume 04 Number 04 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 6g Total Fat; (47% calories from fat); 3g Protein; 13g Carbohydrate; 16mg Cholesterol; 492mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Hot Crab and Artichoke Dip Recipe By :Ocean Fisheries advert Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams cream cheese -- (8 oz) 340 grams Ocean's crabmeat with leg meat -- (2 cans) 375 milliliters marinated artichoke hearts, chopped -- (1 1/2 cups) 125 milliliters mayonnaise -- (1/2 cup) 250 milliliters grated parmesan cheese -- (1 cup) or mozzarella 65 milliliters finely chopped red pepper -- (1/4 cup) 65 milliliters finely chopped yellow pepper -- (1/4 cup) In a medium casserole bowl, blend softened cream cheese, crab, artichokes, mayonnaise, cheese and chopped peppers until creamy and well mixed. Heat in microwave for approximately 2 to 3 minutes until bubbly around the edges. Remove and stir. Can also be heated in an ovenproof dish at 350F (180C) for approximately 15 to 20 minutes or until hot and bubbly. Serve with sliced baguette, your favourite crackers or sliced raw vegetables. Hallie's note: I would add a little chopped jalapeno or other hot peppers in some form and probably some garlic. Also, I would try this with the simulated crabmeat instead of the canned if I could get it. From an Ocean Fisheries Ltd. advert in The Costco Connection, November/ December 1999. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 April, 2001. Year 4 Volume 04 Number 01 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Salad or Slaw Dressing Recipe By :The United States Regional Cookbook; 1947 ed. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon goose fat -- (15 mL) or chicken or bacon fat or butter 1 teaspoon flour -- (5 mL) 1/2 cup vinegar -- (125 mL) 2 teaspoons sugar -- (10 mL) 1/2 teaspoon dry mustard -- (2 mL) 1/2 teaspoon salt -- (2 mL) 1/8 teaspoon pepper -- (.5 mL) 1 egg yolk -- well beaten Melt fat and blend in flour. Add vinegar and stir until mixture thickens. Mix together sugar, mustard, salt and pepper and add to liquid. Cook for 4 minutes. Pour over beaten egg yolk and mix well. Return to heat and cook 1 minute longer. Makes about 1 1/2 cups dressing. Variations - Add 1 cup sweet or sour cream. Or, omit flour and egg yolk and add 1/2 cup (125 mL) water. Combine all ingredients and simmer shredded cabbage in the mixture until tender. Serve hot. If desired, 1 teaspoon (5 mL) of caraway seeds or celery seed may be added. From The United States Regional Cook Book; edited by Ruth Berolzheimer; published by Culinary Arts Institute, Chicago; 1947 edition. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 April, 2001. Year 4 Volume 04 Number 01 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 18g Total Fat; (65% calories from fat); 3g Protein; 18g Carbohydrate; 225mg Cholesterol; 1074mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

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