Ham and Cheese Ziti
2 1/2 cups uncooked ziti pasta (9 ounces)
1/4 cup butter or margarine
1 garlic clove, finely chopped
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese (8 ounces)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese
Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.
This recipe comes from Betty Crocker.com. The hubster likes anything with cheese or pasta (but mostly cheese) so this was a guaranteed thumb's-up. I had made it once before, but it was dangerous to eat. I'd never worked with garlic cloves before, and I left all these little sharp ends on some of the pieces. Jim said it tasted okay, but couldn't eat it. This time around, though, I used the minced garlic in a jar. Yeah, it's totally cheating, but oh well. Mr. Kristen gobbled it up this time! The only thing I didn't like is when I added my flour into the butter, it made a dough that was smooth but not bubbly. I had a hard time blending in the milk, since I had dough and not a liquid mixture. I don't know why.
My next recipe, which I made the verysameday that I made the first recipe, is Scalloped Potatoes 'n' Ham.
3/4 c powdered nondairy creamer
1 3/4 c water
3 T butter
3 T A/P flour
2 T dried minced onion
1 t salt
3/4 tsp paprika
6 large potatoes, peeled and thinly sliced
2 c diced, fully cooked ham
1 c shredded cheddar cheese
In a small bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased shallow 2 1/2-qt baking dish, combine the potatoes and ham. Pour sauce over top. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted.
Overall, I liked this recipe. I got it in the April/May 2008 issue of Taste of Home magazine. I ran into the same problem with this one as I did with the ziti one. I ended up with a dough when I put my flour into the butter. Am I supposed to add it in gradually? It tasted good and hubby liked it, so I'm not going to worry about the flour too much!
Chicken Stuffed Shells
1 box stuffing shells
2 6-oz cans of chicken
1 box chicken-flavored stuffing
2 jars chicken gravy
Boil shells according to package; set aside. Prepare stuffing according to package and mix with canned chicken. Stuff shells with chicken mixture. Arrange in a 9x13 glass baking dish. Cover with gravy. Cover with foil and bake for 30 minutes at 350 degrees.
This seems pretty plain and I admit it is. I adapted it from a more elaborate recipe involving broth, mayonnaise, cream of chicken soup and I don't know what else. I don't have a source but I'm sure Allrecipes.com or a similar site would have something. I don't make it very often, as it is very high in carbs, but it's one of those guilty-pleasure comfort foods that my husband enjoys. (I realize I talk about him a lot in my reviews, but I so rarely have anyone over for a meal!)
My last recipe is a repost from an entry I made in April. I've made this dish a few times and we really like it. I remembered to get a picture this time, so I am reposting the recipe just for convenience. Enjoy!
Mexican Casserole Bake
1-1/2 lbs ground beef
1 envelope taco seasoning
3/4 cup water
16 oz can refried beans
1/2 cup salsa6 flour tortillas (6 inch)
2 cups frozen corn, thawed (it's not frozen corn then, is it?)
2 cups shredded cheddar cheese
shredded lettuce, chopped tomatoes, sliced ripe olives, and sour cream, optional
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.Meanwhile, in a microwave-safe bowl, combine the beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.Place three tortillas in a greased round 2-1/2 qt baking dish. Layer with half of the beef, bean mixtures, corn, and cheese, repeat layers.Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives, and sour cream if desired. Yield:6 servings
