Fettuccine with Peas, Mushrooms & Ham

SOURCE

Servings: 4

5 Tbsp butter
6 green onions
8 oz mushrooms, sliced
1 ¼ cups whipping cream
4 oz ham, chopped
1 cup Parmesan
1 lb fettuccine, cooked
salt & pepper, to taste
10 oz frozen peas

  1. Melt butter in a large, heavy skillet over medium heat.
  2. Add green onions and saute until soft.
  3. Add mushrooms, increase heat to high and cook until mushrooms are slightly browned.
  4. Add cream and boil for 2 minutes.
  5. Stir in peas and cook until almost tender, about 30 seconds.
  6. Reduce heat to low. Stir in ham, Parmesan and fettuccine. Toss until heated through and sauce clings to pasta.
  7. Salt & pepper to taste.
  • You can substitute other pasta such as tortellini or ravioli for the fettuccine.

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Ham & Spinach Quiche

adapted by Marissa Davis Hefner
from Linda on Allrecipes.com

6 eggs
1 cup milk
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup finely chopped onion
1 Tablespoon olive oil
4-6 oz ham, chopped (about 1 cup)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
10 oz frozen chopped spinach, defrosted and drained
2 – 9″ unbaked pie shells (not deep dish)

Directions

  1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, salt, mustard and paprika.
  2. Saute onions until tender, add spinach and ham, cook a few minutes longer.  Let cool.
  3. Sprinkle 1/4 cup of cheese onto each pie shell, bake for 5 minutes, or until cheese is melted.
  4. Combine egg mixture with onion mixture, pour into pie shells.
  5. Bake at 400 degrees F for 25 minutes or until a knife inserted halfway between the center and the edge comes out clean.
  • This can also be made in muffin cups with no crust.

Corn, Green Chile & Ham Chowder

adapted by Marissa Davis Hefner from Judy Callaway’s Clam Chowder

10 red potatoes, unpeeled, chopped
1 onion, chopped
water
2 cups ham, chopped
2 cups frozen corn
1/2 cup green chile, chopped
1/2 cup butter
16 oz lowfat cream cheese
1 quart fat-free half & half
salt and pepper to taste

Directions

  1. Place potatoes and onions in large pot.  Cover with water.  Boil until potatoes are tender.
  2. Add remaining ingredients. Cook until corn is done and soup is heated through.
  • You can thicken the soup with cornstarch if desired – I don’t think this is needed.
  • You may want more or less chile depending on your palate and the heat of the chiles you are using.

Hammus Georgianus

adapted from The Quarter of Six Cookbook

4 slices ham
1 Tbsp butter
16 oz can peach slices in juice, undrained
½ small jar maraschino cherries, drained (optional)
½ cup brown sugar
1 tsp cinnamon

Directions

  1. Melt butter in a large skillet.
  2. Add fruit, sugar & cinnamon. Cook until thickened.
  3. Add ham & heat through.
  • The cookbook said to cook the ham & then add the other ingredients, but I think this dries out the ham too much. They also drained the peaches, but since I buy canned fruit in juice instead of syrup, I leave in the juice to make more sauce.
  • The sauce is wonderful over baked sweet potatoes.
  • I prefer it without the cherries.