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----- Original Message -----
From: Jeannie
To: "phaedrus"
Sent: Thursday, April 12, 2001 11:47 AM
Subject: Ham Casserole
> Hi Phaed;
> Thanks for checking out the ham casseroles for my
> friend, and I would appreaciate some of the ones you
> found if you have time. :)
> Delay in answering due to computer a skirmish with
> the computer. :)
> Best to you,
> Jeannie :)
Hi Jeannie,
Try the ones below....
Phaed
Ham And Cheese Casserole
Ingredients :
2 c. fine spaghetti (Vermicelli or fine soup noodles)
1/2 c. butter
1 c. green onions, chopped
8 oz. mushrooms, fresh or canned
3 c. cooked chicken, largely diced
3 c. cooked ham, largely diced (2 c. may be enough)*
Salt & pepper to taste
2 c. commercial sour cream
1 c. cottage cheese
1 1/2 c. grated cheddar cheese
Preparation :
*Pieces should be the size of carrots in frozen carrots and peas,
chicken can be larger. Cook spaghetti 10 minutes, broken in small
pieces. Drain. Lightly brown onions and mushrooms, if fresh, in
butter. Add chicken, ham, salt and pepper and heat thoroughly. Add
sour cream and cottage cheese to spaghetti, then add chicken and
ham. Place in greased casserole, cover with grated cheese. Bake at
350 degrees for 20 to 25 minutes.
----------------------------------
Macaroni, Ham, And Cheese Casserole
Ingredients :
2 c. elbow macaroni
6 tbsp. butter, melted
1/4 c. flour
2 c. milk
1/8 tsp. cayenne pepper
Salt
2 c. cooked, smoked ham, cut into 1/4 inch dice
1 3/4 c. grated Cheddar cheese
1 tbsp. grated onion
2 tbsp. dry bread crumbs
Preparation :
Cook macaroni until tender. Then drain thoroughly. Heat 1/4 cup
butter until melted. Add flour and cook, stirring with a wire
whisk, until the mixture froths and foams. Add milk and whisk until
the sauce thickens and is smooth. Add cayenne and salt to taste,
simmer on very low heat for 2 minutes. Pour sauce into large mixing
bowl, and stir in the macaroni, diced ham, 1 1/2 cups of the cheese
and the grated onion. Preheat oven to 375 degrees. Lightly butter
a 2 1/2 or 3 quart casserole. Spoon in the macaroni mixture. Mix
bread crumbs with the remaining cheese and melted butter and spread
the mixture evenly over the top. Bake for 30 to 40 minutes. Serve
directly from the casserole.
----------------------------------
Ham And Cheese Casserole
Ingredients :
5-6 med. potatoes
1 can mushroom soup
1 can milk (use soup can)
1 med. onion
1 can ham
1/2 lb. New York extra sharp cheddar
cheese
Preparation :
Alternate layers of sliced potatoes with diced onions and grated
cheddar cheese in 2 quart baking dish. Mix milk and mushroom soup
together and pour over potatoes. Top with cheddar cheese. Bake at
350 degrees approximately 1 1/2 hours until potatoes are done.
----------------------------------
Ham And Cheese Casserole
Ingredients :
8 slices bread
4 slices ham
4 slices cheese
4 eggs
1/2 c. milk
1 tsp. prepared mustard
1/4 tsp. salt
Pinch of pepper
1/4 tsp. paprika
Preparation :
Grease 2 quart baking dish. Remove crust from bread. Make
sandwiches out of ham and cheese and layer in dish. Mix eggs, milk,
mustard, salt and pepper in mixing bowl. Pour over sandwiches.
Place in refrigerator for 4 hours. Bake in 300 degree oven for 30
minutes. When done, sprinkle with paprika.
----------------------------------
Ham And Cheese Casserole
Ingredients :
8 oz. pkg. cooked noodles
2 c. cooked ham, diced
1 1/2 c. shredded cheddar cheese
1 can mushroom soup
2 tbsp. milk
1 1/2 tbsp. mustard
1 c. frozen peas
1 can Durkee onions
Preparation :
Beat mushroom soup, milk and mustard until smooth. Add remaining
ingredients except onions. Mix and sprinkle with onions. Cover and
microwave at 70% power for 25 minutes.
------------------------------
Ham And Cheese Casserole
1/2 cup flour
1/4 teaspoon pepper
2 teaspoon salt
1/2 cup butter or margarine - 1 stick
3 cups milk
4 cups ham - chopped
5 cups potatoes - thinly sliced
3 cups cheese - cheddar, shredded
1 onion - chopped
1 green bell pepper - chopped
Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty
enough, I do). Melt butter in saucepan. Add flour mixture. Cook over medium
heat for one minute, stirring constantly. Remove from heat. Stir in milk.
Return to heat and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered
casserole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after
first 30 minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and
then everything combined in that before putting it in casserole dishes.
Servings: 8
----------------------------------------
Ham And Cheese Casserole
Recipe By : typed into MC by Shane Ludwig
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces shredded Monterey Jack cheese
1/4 cup sliced green onions -- with tops
1 teaspoon dill seed
1 tablespoon margarine
12 ounces diced -- center cut ham
2 1/2 tablespoons flour -- (or 1 T. cornstarch)
1/2 cup skim milk
1/2 cup skim milk yogurt
3 cups thinly sliced -- cooked potatoes
2 ounces shredded swiss cheese
Preheat oven to 325 degrees F. In a small bowl, toss together the
shredded Monterey Jack cheese, onions and dill seed; set aside.
In a non-stick, 1-quart saucepan, melt margarine, stir in flour,
then gradually stir in milk. Cook over medium heat, stirring
constantly until thickened. Remove from heat and fold in the yogurt.
In a shallow 1 1/2 quart baking dish, layer 1/3 of potatoes, 1/2 cheese
mixture, 1/2 diced ham and 1/2 of yogurt mixture. Repeat, making
the top layer the last 1/3 of the potatoes. Spinkle Swiss cheese over
top of casserole. Bake 30-35 minutes.
-------------------------------------
3 Cheese Pasta
1 lb Shell Pasta
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper
Prepare shell pasta according to directions, but remove from heat and drain
when slightly undercooked (about 10 minutes). Meanwhile, saute onion in 1/2
cup chicken stock about 4 minutes till tender. Add ham, continue to cook 2
minutes. Add peppers, remaining chicken stock, sage, cayenne pepper and
parsley, salt and pepper. Simmer and reduce slightly, then remove from heat.
Combine ricotta, 1/2 cup parmigiano cheese, egg, salt and pepper in separate
bowl for filling. Combine pasta and ham/pepper sauce. In oven-proof
casserole dish, layer 1/2 pasta mixture, the ricotta filling, and the
remainder of the pasta mixture. Top with the mozzerella, the remaining 1/2
cup parmigiano cheese, salt and pepper.
Bake at 400 degrees for 25 minutes or so till golden brown and bubbly. Allow
to cool 5 minutes before serving. Serves 4-8.
----------------------------------------
----- Original Message -----
From: S. N.
To: phaedrus
Sent: Tuesday, April 17, 2001 10:19 PM
Subject: Greek Chicken and Pasta Salad
Help I am looking for a recipe for Greek Chicken and Pasta Salad.
Hi S.N.,
It occurs to me that you might want "Greek Pasta Salad with chicken". If so, below are some
recipes for that.
Phaed
Greek Pasta Salad
Ingredients :
1 lb. rotini noodles
1 lb. boneless chicken breast
3 stalks celery, chopped
1 sweet red pepper, chopped
1 (2 1/4 oz.) can sliced black olives
1 (4 oz.) pkg. feta cheese, drained and crumbled
3 green onions, finely chopped
1 (16 oz.) bottle Italian dressing
Preparation :
Cook noodles according to package directions. Cook chicken
breasts in water. Cover with 1 bay leaf 30 minutes. Cool. Remove
skin. Cut into bite-size pieces. Combine noodles, chicken, celery,
pepper, olives, cheese, onions, and salad dressing. Serve warm or
cold. Serves 16.
----------------------------------
Nola's Greek Pasta Salad
Ingredients :
1 lb. rotini noodles
1 lb. boneless chicken breasts
3 stalks celery, chopped
1 sweet red pepper, chopped
1 can (2 1/4 oz.) sliced black olives
2 pkgs. (4 oz.) Feta cheese, drained and crumbled
3 green onions, finely sliced
1 bottle (16 oz.) Italian dressing
Preparation :
Cook noodles according to package directions. Cook chicken
breasts in water to cover with 1 bay leaf, 30 minutes or until
juices run clear. Cool; remove skin. Cut chicken into bite size
pieces. Combine noodles, chicken, celery, pepper, olives, cheese,
onions and salad dressing. Serve warm or cold. 16 servings.
----------------------------------
Greek Pasta Salad
Ingredients :
1 (16 oz.) pkg. Rotini noodles
1 lb. boneless chicken breasts
3 stalks celery, chopped
1 sweet red pepper, chopped
1 can (2 1/4 oz.) sliced black olives
1 pkg. (4 oz.) feta cheese, drained & crumbled
3 green onions, finely sliced
1 bottle (16 oz.) Italian dressing
Preparation :
Cook noodles according to package directions. Cook chicken
breasts in water to cover with 1 bay leaf. Remove and discard bay
leaf. Save broth for another dish. Cool, remove skin and cut
chicken in bite-size pieces. Combine noodles, chicken, celery,
pepper, olives, cheese, onions and salad dressing. Serve warm or
cold. 16 servings.
----------------------------------
Greek Pasta Salad
Ingredients :
1 lb. Orzo pasta, cooked al deute
1 lb. chicken breast, skinless and cubed
1 lb. "baby" shrimp
1 c. sliced black olives
1 c. each zucchini, squash, carrots; cut into thin strips or cubes
2 c. artichoke hearts, quartered
2 to 3 tbsp. garlic, fine chopped
2 to 3 sprigs, fresh rosemary or basil, finely chopped
1/2 c. olive oil
1/4 c. balsamic vinegar
2 to 3 tbsp. lemon juice
Salt and pepper to taste
1/2 lb. feta cheese, crumbled
Preparation :
Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add
zucchini, squash and carrots. Cook to desired doneness. Add to
Orzo pasta. Add all other ingredients and mix well. Garnish with
Feta cheese. *Chicken can also be grilled. Serve hot as an entree.
Serve cold as a salad. Merchant's Club Nashville, Tennessee
----- Original Message -----
From: S. N.
To: phaedrus
Sent: Monday, April 16, 2001 5:21 PM
Subject: phaedrus
I am looking for a recipe for Pickled Asparagus
Hi S.N.,
Below are several variations.
Phaed
Pickled Asparagus
Ingredients :
1/4 tsp. cayenne
1 clove garlic
1 tbsp. dill seed or 1 head
2 1/2 c. vinegar
1/4 c. pickling salt
2 1/2 c. water
--FOR BIG BATCHES:--
10 c. water
1 c. salt
10 c. vinegar
Preparation :
Pack clean asparagus into clean jars, add spices from above,
pour vinegar mixture to 1/2 inch of top. Process boiling water bath
in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh
asparagus makes about 10 quarts.
----------------------------------
Pickled Asparagus
Ingredients :
1 clove garlic per qt.
2 heads fresh dill per qt.
1 hot red pepper per qt.
Preparation :
Fill jars with fresh asparagus. Bring to a boil: 2 qts. water 1
qt. cider vinegar Fill jars and adjust lids. Water bath 20
minutes. Start time as soon as jars are in water.
----------------------------------
Pickled Asparagus
Ingredients :
1 clove garlic
2 qts. white vinegar
2 qts. water
1/2 c. salt
2 tbsp. mixed pickling spices
Preparation :
1. Blanch asparagus in 1 inch boiling water. Drain and put on
ice. 2. Brine: Heat. 3. Pack asparagus in sterilized jars.
Fill with hot brine, 1/4 inch from top of jar. Seal.
----------------------------------
Pickled Asparagus
Ingredients :
Asparagus
Garlic
Sm. white boiling inons
Carrot sticks
Red bell peppers and/or green bell
peppers or yellow bells, wax or
jalapeno peppers
Salt
Preparation :
Brine is ratio of 2 quarts water to 1 quart white vinegar. Wash
and cut asparagus to fit canning jars. Peel garlic and onions.
Wash peppers; seed and slice lengthwise, the bell peppers. Place 2
or 3 or more cloves of garlic sliced in half into each jar. Fill
jars with the asparagus, tips up, adding onion(s), carrot sticks,
bell peppers, for both flavor and color and/or other peppers. Bring
brine to a boil and pour into the packed jars. Add 1 teaspoon salt
or less to each jar. Close jars and put in boiling water bath so
jars are under 1 inch of water. Bring to boil and boil 15 minutes.
Remove from water and let cool and seal. Wait 6 weeks for full
flavor.
----------------------------------
Pickled Asparagus
Ingredients :
2 c. asparagus spears
1/2 c. water
1/2 tsp. salt
1/8 tsp. dill
1/2 c. vinegar
1/4 tsp. sugar
1 clove garlic
Preparation :
Wash asparagus in cool water. Cut into spread (6 inch for quart,
4 inch for pints). Combine vinegar, water, sugar, and salt. Heat
to boil. Pack asparagus in jars with tips down. Put 1 clove garlic
in each jar. Cover with boiling bring to within 1/2 inch from top
of jar. Adjust lids. Process in hot water bath for 10 minutes.
----------------------------------
Pickled Asparagus Or Okra
Ingredients :
Asparagus stalks or okra
1-2 per jar, red chili pepper
1 tbsp. dill or dill seeds
3-4 per jar, garlic cloves
--Brine:--
8 tbsp. sugar
4 tsp. salt
1 tsp. black pepper
4 c. white vinegar
Preparation :
Brine: Bring to boil and pour over asparagus or okra. In each
jar, put garlic, peppers and dill. Add asparagus or okra. Top with
brine. Process 10 minutes in water bath. Yields a spice product!
----- Original Message -----
From: "G. H. D."
To:
Sent: Friday, April 13, 2001 5:25 PM
Subject: cream substitute
> I am looking for a few substitutes for cream in recipes like bisque's
> etc.
Hi,
Well, if it's the butter fat you're wanting to avoid, try using undiluted
evaporated milk, either whole or skim. If that's not creamy enough, try
adding 1/4 cup melted margarine per 3/4 cup of evaporated milk.
Phaed
----- Original Message -----
From: "Mark"
To: phaedrus
Sent: Thursday, April 19, 2001 10:17 AM
> Choux pastry - please can you give me any history of this?
Hello Mark,
"Choux" pastry, prounounced "shoo". It's also called choux paste,
pâte à choux and cream-puff pastry. Choux pastry is made in different
way from other pastries. The sticky dough is created by combining flour
with boiling water and butter, then beating eggs into the mixture.
During baking, the eggs make the pastry puff up into irregular puffs.
When done, the pastries are split, hollowed out and filled with custard,
whipped cream or other filling. Choux pastry is used to make things like
cream puffs and eclairs and similar goodies.
I believe that I found the history that you're looking for below.
Phaed
History of choux pastry from:
https://www.culinary-resource.co.uk/webdocs/questions/choux.htm
Choux Paste
Classic Patisserie: An A-Z Handbook is a fascinating read if you are
interested in pastry work.
It details ingredients, dishes and the history behind some of them. This is
the section on choux pastry.
'In 1533, when Catherine de Medici left Florence to marry the Duke of
Orleans who was later to become Henry II (151-1559), King of France from
1547, she brought with her to France her entire court, which included her
chefs. Seven years later in 1540, her head chef, Panterelli, invented a hot,
dried paste with which he made gateaux. He christened the paste Pâte à
Panterelli.
The original recipe changed as the years passed, and so did the paste's
name. It became known as Pâte à Popelini, which then became Pâte à Popelin.
Popelins were a form of cake made in the Middle Ages and were made in the
shape of a woman's breasts. A patissier called Avice perfected the paste in
the middle of the eighteenth century and created Choux Buns. The Pâte à
Popelin became known as Pâte à Choux, since only Choux Buns were made from
it. Antoine Carême in the nineteenth century perfected the recipe, and this
is the same recipe for choux pastry as is used today.'
Choux paste is also used in savoury dish such as Pomme Dauphine: (choux
paste mixed with duchesse potatoes). Gnocchi Parisenne (small poached
dumplings masked with Mornay sauce and gratinated). Garnish for soups such
as consommés and for canapés; duchesses (small eclairs filled with savoury
mousses) and Caroline's (crescent shaped and filled with savoury mousses
topped with chaud-froid sauce).
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