Recipes 5-26-26

Ham Supper Quick

1 (4.6 oz.) box boil in bag broccoli and cheese rice

2 cups cooked cubed ham

1 (10 oz.) can cream of chicken soup

1 (10 oz.) package frozen peas, thawed

1 cup shredded cheddar cheese

Preheat oven to 325 degrees. Prepare rice according to package directions, but omit butter. In large bowl, combine cooked rice, ham, soup and peas. Stir well. Spoon into sprayed 3 quart baking dish, cover and bake for 20 minutes. Remove from oven, sprinkle cheese over top of casserole and return to oven for 5 minutes. Serves 6-8.

 

Broccoli Salad

5 cups broccoli florets, stemmed

1 sweet red bell pepper, julienned

1 cup chopped celery

8-12 oz. Monterey Jack cheese, cubed

Combine all ingredients and mix well. Toss with Italian or favorite dressing. Refrigerate. Serves 6-8.

 

Ham and Rice with Peas

1 (7 oz.) box brown rice and wild rice mushroom recipe

3-4 cups chopped or cubed, cooked ham

1 (4 oz.) can sliced mushrooms, drained

1 (10 oz.) package frozen green peas

2 cups chopped celery

In 4 to 5 quart slow cooker, combine rice, seasoning packet, ham, mushrooms, peas, celery plus 2 2/3 cup water. Stir to mix well. Cover and cook in slow cooker on low for 2 to 4 hours. Serves 4-6.

 

Oven Fries

5 medium baking potatoes

1/3 cup olive oil

Paprika

Preheat oven to 375 degrees. Scrub potatoes, cut each in 6 lengthwise wedges and place in shallow baking dish. Combine oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in bowl and brush potatoes with mixture. Sprinkle potatoes lightly with paprika. Bake for about 50 minutes or until potatoes are tender and light brown and baste twice with remaining oil mixture while baking. Serves 6-8.