My Recipes

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. INGREDIENTS 1 (1-oz) slice white bread 3 3/4 cups uncooked extra-broad egg noodles 2 1/2 cups (1 1/2-inch) sliced asparagus 1/4 cup all-purpose flour 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup whole milk 1 cup chicken broth 1 tablespoon butter 3/4 cup finely chopped onion 1 tablespoon fresh lemon juice 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces) 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons grated fresh Parmesan cheese DIRECTIONS Preheat oven to 450℉. Place bread in a food processor and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour, thyme, salt and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the ...

  In a bowl stir together: 1 cup finely grated Gruyere 2 tablespoons sour cream 1 teaspoon Dijon mustard 3/4 teaspoon raspberry or cranberry preserves Spread 1 tablespoon of the mixture evenly over 1 side of 8 slices of white bread. Over 4 slices of bread arrange 1 or 2 slices of HoneyBaked Ham or Turkey. Top with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with butter. Invert the sandwiches into a large griddle or skillet and spread the tops with more butter. With a spatula, press down and grill the sandwiches over moderately high heat for 4 to 5 minutes. Turn them over and grill an additional 2 to 3 minutes or until golden brown on both sides. Transfer sandwiches to baking sheet. Sprinkle each sandwich with 1 tablespoon grated Gruyere. Broil under a preheated broiler about 4 inches from the heat for 2 to 3 minutes or until cheese is just melted. Source: HoneyBaked Ham NOTES: Dec 2014 Yummy!

  In a large frying pan over medium heat sauté until tender (approximately 2 minutes): 1/3 cup butter or margarine 1/4 pound mushrooms (sliced) 1 clove of garlic (minced) 1 medium zucchini (thinly sliced) Add to pan and cook for a minute longer: 1 1/2 cups diced HoneyBaked Ham. Set aside. In a large, separate bowl blend together: 4 eggs 2 cups (1 lb. ricotta cheese) 1 cup (4 oz.) grated Jack cheese 1-10 Oz. package frozen chopped spinach, thawed and drained 1/2 tsp. dill Salt & pepper to taste Add the sautéed ham and vegetables and pour all into a greased 10-inch pie pan or quiche dish. Bake uncovered in a 325º oven for 35 to 40 minutes, or until the center is set when the dish is gently shaken. Serves 6 to 8 and can be served hot or at room temperature. An easy way to transport and keep your dish hot is to wrap your dish entirely with heavy foil, and then wrap it in several layers of newspaper tied up with string. Carry it in a cardboard box or an insulated bag for extra help....