Find Recipes Instantly! (Type the Recipe name or any Ingredient) Ham n pasta bake Ingredients. 1/4 c. all purpose flour 1 TBLS. dried minced onion 1 tsp. salt 1/2tsp.ground mustard 1/8 tsp. pepper 2-1/2 c. milk 1 package(10oz) frozen chopped broccoli, cooked n drained 2 c. elbow macaroni, cooked n drained 2 c. cubed fully cooked ham 3/4 c. shredded cheddar cheese TOPPING: 2 TBLS. Butter or margarine, melted 1/2 c. dry bread crumbs In medium saucepan, combine the flour, onion, salt, mustard and pepper. Gradually stir in milk until blended. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Stir in broccoli, macaroni, ham and cheese. Transfer to ungreased 2 quart baking dish. For topping, combine butter and breadcrumbs. Sprinkle over macaroni mixture. Bake, uncovered at 350' for 30 minutes or till golden brown.YIELD.6 Servings. Grilled Pork Cutlets with Zesty Maple Glaze 1 lb. pork tenderloin 4 cups water 4 Tbsp. salt 3 Tbsp. pure maple syrup 2 Tbsp. chili powder cooking spray or vegetable oil Stir the water and salt together until the salt is dissolved. Place the pork in a large bowl and cover with salt water, making sure it is completely covered by brine. (Make another batch of salt water, if necessary) Marinate pork in the refrigerator for 24 hours. Discard the brine and cut the pork diagonally into 3/4 inch cutlets. Place the cutlets between sheets of wax paper and flatten with the smooth end of a meat tenderizer until the cutlets are about 1/4 inch thick. Pat the pork dry and season with salt. Combine the maple syrup and chili powder until well combined. Set aside, close to the grill. Lightly spray or brush each side of pork with cooking spray or oil. Grill the pork over glowing coals until just cooked through, 2 to 3 minutes, 5 to 6 inches over glowing coals OR 3 to 4 minutes, 7-8 inches over coals. Brush pork with glaze and grill 15 seconds more on each side. Remove from heat and serve immediately. Bacon Cheese Puffs Ingredients 1 pound sliced bacon 2 1/2 cups shredded Cheddar cheese 2 tablespoons prepared mustard 1 cup mayonnaise 1 pound sliced pumpernickel party bread Directions 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2 Preheat oven to broil. 3 In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. 4 Broil for 5 minutes, or until bubbly. Antipasto Platter 2 heads iceburg lettuce 1 tablespoon garlic powder 1 tablespoon crushed oregano 1 (8 ounce) bottle Italian-style salad dressing 1 pound thinly sliced cooked ham 2 1/2 pounds sliced Provolone cheese 1/2 pound Genoa salami, thinly sliced 1/4 pound Capacola sausage, sliced 1/4 pound pepperoni sausage, sliced 1/4 pound prosciutto, thinly sliced 1/4 pound thinly sliced roast beef 1 cup fresh mushrooms 1 (6 ounce) can marinated artichoke hearts 1 (7 ounce) jar roasted red peppers 1 (6 ounce) can sliced black olives 1/2 (12 ounce) jar sliced pepperoncini 1 (5 ounce) jar sliced pimento-stuffed green olives 1/2 cup crumbled Gorgonzola cheese 1/2 pound mozzarella cheese, sliced 1/4 cup grated Parmesan cheese Directions 1 Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese. 2 Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage. 3 Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef. 4 Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired. 5 Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving. Bacon and Cheese Puffs 1 pound sliced bacon 2 1/2 cups shredded Cheddar cheese 2 tablespoons prepared mustard 1 cup mayonnaise 1 pound sliced pumpernickel party bread Directions 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2 Preheat oven to broil. 3 In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. 4 Broil for 5 minutes, or until bubbly. Bacon tomato bagel melts 2 bagels,split and toasted 8 tomato slices 8 bacon strips,cooked. 1 cup(4 0z)shredded mozzarella cheese Prepared Ranch salad dressing. Place bagel halves cut side up on a baking sheet.Top each with two tomato slices and two bacon strips.Sprinkle with cheese.Broil 5 inches from the heat for 1-2 minutes or till cheese begins to brown.Serve with ranch dressing.Yield:4 Sandwiches. Hoppin' John 1 1/2 cups blackeye peas 1 pound ham hocks 1 onion, chopped 1/2 teaspoon crushed red pepper flakes salt and pepper to taste 4 cups water 1 1/2 cups long-grain white rice 1 cup shredded smoked Cheddar cheese Directions 1 In a large pat place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours. 2 Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve Kielbasa and Veggies 1 (10 ounce) package frozen mixed vegetables, thawed 4 small potatoes, peeled and chopped 1 (16 ounce) package Polish beef sausage, cut into 1/4 inch slices 1/4 cup butter, cut into pieces 1 tablespoon lemon pepper 1/4 cup shredded Cheddar cheese Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 Spread mixed frozen vegetables out in the bottom of a lightly greased 9x13 inch baking dish. Mix in potatoes and sausage and cut pats of butter evenly over mixture. Sprinkle with lemon pepper and cover with aluminum foil. 3 Bake at 375 degrees F (190 degrees F) for 50 minutes. Open foil carefully, place cheese over the top and allow to melt. Kielbasa n Bean Skillet 1 lb.fully cooked kielbasa or polish sausage,cut into 1/2 inch pieces. 1 small onion,chopped 1/2 c.chopped sweet red pepper 1/2 c.chopped green pepper 1/4 c.packed brown sugar 2 TBLS.steak sauce1 TBLS.cider vinegar 1 tsp.worcestershire sauce 1 can(15oz) white kidney or cannelini beans,rinsed and drained(optional) In skillet,cook sausage fo 2-3 minutes.Stir in onion and peppers.Cook and stir until sausage is lightly browned adn vegetables are tender,drain.Combine brown sugar,steak sauce,vinegar,aand worcestershire sauce,stir into skillet.Add beans if desired.Cook and stir till heated through.YIELD:4 servings. Lumpia (Shanghai version) 1 pound ground pork 1 pound ground beef 1 medium onion, finely chopped 1 carrot, grated 1/4 cup soy sauce 2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers 1 1/2 quarts oil for frying Directions 1 In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. 2 Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. 3 Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup. Makes 20 servings