Asparagus Ham Swirls

May 8, 2014 Leave a Comment
Asparagus Ham Swirls

Asparagus Ham Swirls

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I came across the recipe for this hot appetizer years ago and have made it with friends and co-workers.  Asparagus, ham and cheese combine into a fun finger food.

            Nancy Ingersol                                                                 Midlothian, Illinois

 

Asparagus Ham Swirls Recipe

Asparagus Ham Swirls

14 fresh asparagus spears, trimmed

3 Tbsp. Dijon mustard

16 thin slices fully cooked ham

16 slices process Swiss cheese

2 eggs, beaten

1 cup dry bread crumbs

Canola oil

 

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.  Spread about 1 teaspoon of mustard on each ham slice.  Top with one slice of cheese.

Place an asparagus spear at one end (trim to fit if needed).  Roll up each ham slice tightly; secure with three toothpicks.  Dip ham rolls in egg, then roll in bread crumbs.

In an electric skillet, heat 1 inch of oil to 350 F.  Fry rolls, a few at a time, until golden brown, about 3-4 minutes.  Drain on paper towels; keep warm.

Cut each roll between the toothpicks into three pieces.           4 dozen

 

(Recipe for Asparagus Ham Swirls was on www.tasteofhome.com, 2014)

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Ham Fettuccine Bake

January 12, 2014 Leave a Comment
Ham Fettuccine Bake

Ham Fettuccine Bake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

My family loves this recipe, and it’s a great way to use up leftover ham.  Although a meal by itself, I often serve it with a tossed salad.

         Cathy Neve                                                                         Yakima, Washing

 

Ham Fettuccine Bake Recipe

Ham Fettuccine Bake

¼ cup dry bread crumbs

¼ tsp. dried parsley flakes

2 Tbsp. butter, divided

2 Tbsp. flour

2 cups milk

1 ½ cups (6 oz.) sharp white cheddar cheese, shredded

2 cups cubed fully cooked ham

1 ½ cups cooked fettuccine

1 cup frozen peas

In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown.  Remove from pan; set aside.

In a large skillet, melt the remaining butter.  Stir in flour until smooth; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cheese; cook 2-3 minutes longer or until melted.  Stir in the ham, fettuccine and peas.

Transfer to a greased 11×7 inch baking dish; sprinkle with bread crumb mixture.

Cover and bake at 350 F. for 20 minutes.  Uncover; bake 5-10 minutes longer or until bubbly.

5 servings

(Recipe for Ham Fettuccine Bake was on www.tasteofhome.com, 2013)

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Cheddar Artichoke Quiche Cup

January 16, 2013 Leave a Comment
Cheddar Artichoke Quiche Cups

Cheddar Artichoke Quiche Cups

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Santa himself couldn’t resist sampling these savory bites chockfull of artichokes, onion and cheese.  They’re at the top of my family’s list for every holiday gathering.  And whether I serve them hot or cold, there are never any left.

Cheddar Artichoke Quiche Cup Recipe

Cheddar Artichoke Quiche Cups

2 jars 7 ½ oz. each) marinated artichokes hearts

1 small onion, finely chopped

1 garlic clove, minced

4 eggs, beaten

¼ cup dry bread crumbs

¼ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

2 cups (8 oz.) shredded cheddar cheese

2 Tbsp. minced fresh parsley

Drain artichokes, reserving half the marinade.  Chop artichokes; set aside.  In a skillet, sauté onion and garlic in reserved marinade until tender; set aside.

In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce.  Stir in the cheese, parsley, reserved artichoke and onion mixture.

Fill miniature muffins cups three fourths full.  Bake at 325 F. for 15-17 minutes or until set.  Cool for 5 minutes before removing from pan to wire racks.  Serve warm.  Refrigerate leftovers.     4 dozen

(Recipe for Cheddar Artichoke Quiche Cups  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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