Recipes Included On This Page Pasta Ham Hot Dish Pecan Pie (Keebler) Pork Rind Pizza Crust Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta Ham Hot Dish Recipe By : Judie Porath, Summit, SD Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces uncooked spaghetti -- broken into 2" pieces 1/4 cup chopped onion 1 tablespoon butter 2 cups fully cooked ham -- cubed 1 15 1/4 ounce can whole kernel corn -- drained 1 14 3/4 ounce can cream style corn 1 cup process cheese -- (Velveeta) cubed 1/2 teaspoon seasoned salt Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute' onion in butter until tender. Drain spaghetti; place in a large bowl. Add the ham, corn, cheese, seasoned salt and onion mixture. Transfer to a greased 2 quart baking dish. Cover and bake at 350 F. for 30-35 minutes or until cheese is melted, stirring once. Makes 4-6 servings. Source: "Quick Cooking Magazine, May-June '04, p. 47" S(mastercook formatting by): "bobbie" Yield: "4 to 6 servings" NOTES : "I brought this simple casserole to a potluck at work and it was a hit," writes Judie. "You can use a pound of browned ground beef in place of the ham." Bobbie's Note: This was very good and different. The melted cheese and creamed corn made a lightly cheesy sauce. I added some seasoned pepper. Contributed to the FareShare Gazette by Bobbie, 4 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (85.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 134mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pecan Pie (Keebler) Recipe By : Keebler Ready-Crust Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Keebler Ready-Crust Butter Flavored Pie Crust 1 large egg yolk -- slightly beaten 6 tablespoons butter 3/4 cup sugar 3/4 cup light com syrup 3 eggs -- beaten 1/2 teaspoon vanilla 1/4 teaspoon salt 1 cup pecan halves Preheat oven to 375F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine butter, sugar and corn syrup in saucepan and cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs, vanilla and salt; blend well. Place pecan halves in crust and pour filling atop. Bake on baking sheet for 50 minutes. Source : "Classic American Pies" Copyright : "1984 Keebler Company" Contributed to the FareShare Gazette by Suzie; 25 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 20g Fat (64.3% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Pork Rind Pizza Crust Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag pork rinds -- crushed 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 3 eggs -- beaten Mix all the ingredients well. press into a nonstick sprayed pie pan, going up the sides. Bake at 350F for about 8 minutes. Add your toppings then rebake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan. Contributed to the FareShare Gazette by Art; 23 May 2004. www.fareshare.net ---> Sounds interesting, Art. Pork rinds are better known in our family as piggy puffs. <grin> H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 8g Fat (64.7% calories from fat); 9g Protein; 1g Carbohydrate; 0g Dietary Fiber; 157mg Cholesterol; 193mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat.

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