Ham Tetrazinni

I've made Chicken Tetrazinni before, and we really enjoyed it! When I'm menu planning each week, I try to incorporate different kinds of meat than just chicken and beef. I got a good deal on some hams a few weeks ago, so right now I'm really enjoying incorporating ham into our meals. Since the Chicken Tetrazinni was such a big hit, I decided that the Ham Tetrazinni will most likely go over well also. I have to admit that I'm pretty sure we love the Ham version much better than the chicken version! I found this recipe over at Allrecipes - I just love their ingredient search so I can type in what I have and it spits out all kinds of great recipes for me, which is nice when I don't want to make a run to the store just for one recipe. Anyways, here's the recipe, with my changes.

No photo available, sorry!

Ingredients

2 T dried minced onion

1 T butter

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 c water

1/2 c shredded mozzerella cheese

1 c diced ham

1/2 box spaghetti

1/2 t dried parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium-high heat, saute chopped onion in butter until tender. Stir in cream of mushroom soup, water, and shredded cheese. Heat mixture until cheese melts, stirring often. Add ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir until heated through. 

Breakfast Burritos

Ingredients...

...Thinly sliced ham, chopped

...1/4 onion, chopped

...1/4 green pepper, chopped

...1/4 c. salsa

...1/4 - 1/2 c. shredded cheese

...4 eggs

...Tortilla Shells

Directions...

In a skillet over medium heat, saute ham, onion and green pepper until tender. Add eggs and stir continuously until a scrambled egg form takes place. Be sure to cook until eggs are fully done. Stir in salsa and shredded cheese and cook until everything is heated through and the cheese has melted. Serve in warm tortillas shells.

Fresh Omelets

I have a confession to make. I have never, ever made an omelet in my life! So when hubs requested one for breakfast the other morning, I was a little leery...and positive that I was doing it wrong...but he liked it so maybe I'll just keep making them this way!

Ingredients...

...2 eggs
...1/2 ham steak
...1/4 small onion, chopped
...handful of cheese
...several strips of green pepper, chopped

Directions...

Place cheese, onion, green pepper and ham in small skillet and cook until heated through and cheese is melted. Remove from skillet and place in small bowl for keeping. Place eggs in same skillet and break yolks. Let cook and flip to cook other side. Place toppings on egg and wait until cooked through.

My Thoughts...

So, I had too many ingredients. I couldn't fold it over. But hubs liked it none the less. I served it to him with toast and homemade strawberry rhubarb jam. What a filling and delicious breakfast perfect for the weekend!

Curried Rice Ham Rolls

When I first found this recipe in my Taste of Home Cookbook (Annual Recipes 1997, in case your interested. Page 92 if you happen to have the book on hand) I was truly excited to try it. The picture in the book looks pehnomenal and It sounded so delish! Well, it was delish, it just didn't look it.

The ingredients...

...1/2 C. chopped onion
...2 T. butter or margarine
...4 C. cooked brown or long grain rice (I only ended up using 2 1/2 and that was more than plenty)
...1 T. dried parsley flakes
...1/2 t. curry powder
...12 slices deli ham (I used lunchmeat ham)
...4 hard cooked eggs

Curry Sauce
...1/4 C. butter or margarine
...2 T. cornstarch
...1/4 t. curry powder
...2 C. milk, divided

Directions...

Preheat oven to 375*. In skillet, saute onion in butter until tender (about 3 minutes). In a large bowl combine rice, parsley, curry powder and onion; mix well. Spoon mixture down center of ham slices and roll up. Place in 9x13 pan. Arrange eggs on top of ham rolls. To make the sauce, melt the butter in a sauce pan. In a seperate bowl, combine cornstarch, curry powder, and 1/3 cup of the milk; mix well. Add gradually to butter in saucepan. Add remaining milk and bring to a boil, stirring constantly. Cook and stir for 2 minutes. Pour over the ham rolls. Cover and bake at 375* for 25 minutes. Uncover and bake an additional 10 minutes.

My Thoughts....

This went horribly wrong for me. The flavor in the rice was good. The ham rolls were good. The sauce just didn't turn out whatsoever. I think it's because I definetely didn't combine the sauce ingredients seperately, I just threw them in with the butter. So the cornstarch clumped and hardened that way. This was good, but if you do choose to make it, make it so there aren't any leftovers...because this doesn't refrigerate well. Hubs liked it though, which surprised me immensely, so I might make this again, but it won't be for a while :)