HAM AND SWISS CRESCENT BRAID

HAM AND SWISS PIZZAS

HAM CASSEROLE 1

HAM CASSEROLE 2

HAM LOAF

HAM SAUCE PIQUANT

HAM STIR FRY WITH COUSCOUS

HAM STUFFED ZUCCHINI

HAM TETRAZINNI 1

HAM TETRAZZINI 2

HAM WITH BOILED PEANUTS

HAM WITH PINEAPPLE SAUCE

HAM WITH RED EYE GRAVY

HARELESS POTPIES

HEARTY HAM CASSEROLE

LEFTOVER HAM AND NOODLES

LEFTOVER HAM AND VEGETABLE MEDLEY

MAKE-AHEAD BAKED HAM AND SEAFOOD WITH PENNE

OLD-FASHIONED HAM BALLS

PLANTATION HAM CAKES

QUICK AND EASY GLAZED HAM SLICES

SOUTHERN RICE PILAF STUFFING WITH HAM, PECANS AND GREENS

SPARKLING GRILLED HAM

TURKEY AND HAM TETRAZZINI

HAM AND SWISS CRESCENT BRAID    >Back to Top<

3/4 pound cooked ham, chopped (2-1/4 cups)
1 cup Frozen 100% Broccoli Florets, thawed*
4 ounces (1 cup) shredded Swiss cheese
1 (4.5-ounce) jar Sliced Mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 (8-ounce) cans Pillsbury(r) Refrigerated Reduced Fat or Regular Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons slivered almonds

Heat oven to 375°F. Use ungreased large rectangular baking stone or spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.

Unroll both cans of dough. Place dough with long sides together on ungreased baking stone, forming 15 x 12-inch rectangle. Press edges and perforations to seal.

Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1-1/2 inches apart on long sides of dough to within 1/2-inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white; sprinkle with almonds.

Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices. Servings : 8 servings
* To quickly thaw broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well.

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/8 of Recipe
Calories 430; Calories from Fat 240

% DAILY VALUE
Total Fat 27 grams 42 %
Saturated 7 grams 35 %
Cholesterol 40 milligrams 13 %
Sodium 1270 milligrams 53 %
Total Carbohydrate 28 grams 9 %
Dietary Fiber 1 gram 4 %
Sugars 6 grams
Protein 18 grams

Vitamin A 4 %
Vitamin C 4 %
Calcium 15 %
Iron 10 %

DIETARY EXCHANGES: 2 Starch, 1 1/2 Very Lean Meat, 5 Fat
OR 2 Carbohydrate, 1 1/2 Very Lean Meat, 5 Fat

HAM AND SWISS PIZZAS    >Back to Top<

1 (10.2-ounce) can Pillsbury(r) Grands!(r) Refrigerated Buttermilk Biscuits
5 teaspoons creamy mustard-mayonnaise sauce
6 ounces (1-1/2 cups) shredded Swiss cheese
3/4 cup coarsely chopped cooked ham
2 tablespoons sliced green onions
3 Italian plum tomatoes

Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray or lightly grease. Separate dough into 5 biscuits; place on sprayed cookie sheet. Press out each biscuit to form 6-inch round.

Spread each with mustard-mayonnaise sauce. Top each with cheese, ham and onions. Cut each tomato into 5 slices. Place 3 tomato slices on each pizza.

Bake at 375°F. for 10 to 15 minutes or until bottoms of crusts are deep golden brown and cheese is melted. Servings : 5 pizzas

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Pizza
Calories 360; Calories from Fat 180

% DAILY VALUE
Total Fat 20 grams 31 %
Saturated 9 grams 45 %
Cholesterol 40 milligrams 13 %
Sodium 1040 milligrams 43 %
Total Carbohydrate 28 grams 9 %
Dietary Fiber 1 gram 4 %
Sugars 5 grams
Protein 18 grams

Vitamin A 10 %
Vitamin C 6 %
Calcium 35 %
Iron 10 %

DIETARY EXCHANGES: 2 Starch, 1-1/2 Lean Meat, 3 Fat
OR 2 Carbohydrate, 1-1/2 Lean Meat, 3 Fat

HAM CASSEROLE 1    >Back to Top<

1-1/2 cups cubed ham
5 potatoes, thinly sliced
2 carrots, sliced thin
1 (8-ounce) can mushrooms, drained
1 (10.5-ounce) can condensed cream of mushroom soup
10-1/2 fluid ounces water

Preheat oven to 350 degrees F (175 degrees C).

In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms.

In a medium bowl, combine the soup with the water. Mix well and pour over the mixture in the baking dish, stirring to coat.

Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours, or until carrots are tender. Makes 6 servings

Nutrition at a glance: per serving: Calories 193; Protein 11 grams; Total Fat 5 grams; Sodium 987 milligrams; Cholesterol 20 milligrams; Carbohydrates 28 grams; Fiber 4 grams

HAM CASSEROLE 2    >Back to Top<

2 cups cubed or shredded ham
3 cups cooked macaroni
3/4 cup shredded Cheddar cheese
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 (10.75-ounce) can milk
1/4 cup dried bread crumbs

Preheat oven to 375 degrees F (190 degrees C).

In a casserole dish, combine the ham, macaroni, cheese, soup and milk. Mix together well.

Bake, covered, at 375 degrees F (190 degrees C) for 20 minutes. Uncover, top with the bread crumbs, and bake, uncovered for 10 more minutes. Makes 5 servings

Nutrition at a glance: per serving: Calories 367; Protein 25 grams; Total Fat 14 grams; Sodium 1404 milligrams; Cholesterol 56 milligrams; Carbohydrates 35 grams; Fiber 2 grams

HAM LOAF    >Back to Top<

1 pound ground smoked ham
3/4 pound ground pork
2 eggs
1 cup dry bread crumbs

1/4 cup brown sugar
1 tablespoon prepared mustard
1 teaspoon soy sauce

Preheat oven to 350 degrees F (175 degrees C).

Mix ham, ground pork, eggs, and bread crumbs in a bowl. Mix in enough bread crumbs to make it all stick together. Put in a loaf pan and bake for about 1 hour to 1-1/2 hours. Glaze the last 15 minutes of baking.

To make glaze: Mix brown sugar, mustard and soy sauce together in a bowl. Makes 8 servings

Nutrition at a glance: per serving: Calories 323; Protein 24 grams; Total Fat 18 grams; Sodium 242 milligrams; Cholesterol 128 milligrams; Carbohydrates 15 grams; Fiber 0 grams

HAM SAUCE PIQUANT    >Back to Top<

1 pound ham, diced (great way to use leftovers)
1 can Ro-tel tomatoes
1 onion, chopped
1 bell pepper, chopped
1 Tablespoon flour
1 Tablespoon oil
Cajun seasoning to taste

Cook the oil and flour together in a heavy skillet, stirring constantly, until brown. Add ham, onion, and bell pepper. Cook until vegetables are soft. Add Cajun seasoning and Ro-tels plus about 1/4 cup extra water. Cook down on low heat, covered, an hour. Serve over rice. Serves 4.

HAM STIR FRY WITH COUSCOUS    >Back to Top<

1-1/2 cups water
1 cup couscous
2 cups chicken broth
1/4 cup cornstarch
3 tablespoons soy sauce
3 tablespoons brown sugar
1/8 teaspoon ground ginger
1 tablespoon vegetable oil
2 cloves garlic, minced
8 ounces broccoli florets
8 ounces cauliflower florets
1 large carrot, sliced in diagonal 1/2-inch pieces
3/4 pound ham, thinly sliced in short strips
1 (8-ounce) can water chestnuts, drained
1/2 cup sliced almonds

To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside.

In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.

Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).

Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.
Makes 4 to 6 servings

Nutrition at a glance: per serving: Calories 589; Protein 31 grams; Total Fat 12 grams; Sodium 1381 milligrams; Cholesterol 12 milligrams; Carbohydrates 87 grams; Fiber 23 grams

HAM STUFFED ZUCCHINI    >Back to Top<

8 small zucchini
4 cups low-fat ham, chopped fine
2 eggs or egg substitute, lightly beaten
1 teaspoon basil
1/2 cup green pepper, chopped
1/4 cup low-fat Swiss cheese, shredded
1 tablespoon canola oil

With a sharp knife, cut off the ends of the zucchini and hollow out the inside, removing the pulp. In a mixing bowl, combine the ham, eggs, basil, green pepper and cheese. Pack 1/2 cup of this mixture into each zucchini, using fingers or a teaspoon. Place the zucchini in a baking dish coated with a non-stick cooking
spray. Brush the stuffed zucchini with oil. Bake in a preheated 325 degree F oven for 45 minutes. The zucchini will be fork-tender. Makes 8 servings.

Nutritional Information Per Serving: Calories: 190; Fat: 6.6 grams; Carbohydrates: 8.5 grams; Sodium: 29 mg; Protein: 7 grams Exchanges: 3/4 Bread/Starch, 1 Medium-Fat Meat

HAM TETRAZINNI 1    >Back to Top<

6 tablespoons butter
6 tablespoons flour
2 cups milk
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
1 (1 4-ounce) can mushrooms, undrained
2 tablespoons diced pimientos
2 cups diced cooked ham (or more)
1/2 lb spaghetti, cooked and drained
1 cup buttered bread crumbs

Grease a 3-quart casserole. Melt butter in saucepan; blend in flour. Gradually add milk, salt, and pepper, stirring constantly until thickened. Add cheese; stir until blended. Add mushrooms (and liquid), pimientos, and ham.

Arrange spaghetti in the casserole. Pour ham mixture over, then sprinkle with buttered breadcrumbs. Bake at 350 degrees for 20 to 30 minutes. Serves 6.

HAM TETRAZZINI 2    >Back to Top<

1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
1/4 teaspoon black pepper
Salt to taste
1 tablespoon butter or margarine
2 cups sliced mushrooms
1/2 cup green bell pepper -- diced
3 cups cooked wide egg noodles
1 cup cooked ham -- cubed
1/3 cup grated Parmesan cheese
1 tablespoon dry sherry
1/3 cup dry bread crumbs

Preheat oven to 450 degree F. Place flour in a bowl; add broth, milk, pepper, and salt to taste. Stir the flour mixture well with a whisk.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, cooked noodles, ham, cheese, and sherry in a 1-1/2-quart casserole or a 10-inch gratin dish; sprinkle with bread crumbs. Bake at 450 degrees F. for 10 minutes or until bubbly. Yield: 5 servings.

HAM WITH BOILED PEANUTS    >Back to Top<

1 boiled ham bone (with some meat still on it)
1 cup raw peanuts (unsalted)
Fish sauce if needed

Soak peanuts in water to cover well, a few hours or overnight. After soaking the peanuts, place ham bone in large stock pot. Add just enough water to cover. Add peanuts. Bring to a boil. Reduce heat and simmer at least 3 hours until the peanuts soften. Taste and season with either salt or fish sauce. Fish sauce works better.

I think it would be nice to put in a few collards or other greens towards the end of cooking (30 minutes to an hour depending on how you like them).

NOTE: Try this if you have a traditional ham for Easter with the bone in; make this the last go round. We took ours out of the freezer from a previous meal. It still had some of the stock/juices around it.

HAM WITH PINEAPPLE SAUCE    >Back to Top<

1 boneless fully cooked ham (4 to 6 pounds)
3/4 cup water, divided
1 cup packed brown sugar
4-1/2 teaspoons soy sauce
4-1/2 teaspoons ketchup
1-1/2 teaspoons ground mustard
1-1/2 cups undrained crushed pineapple
2 tablespoons plus 1 teaspoon cornstarch

Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through. Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham. Yield: 16 to 24 servings (3 cups sauce).

HAM WITH RED EYE GRAVY    >Back to Top<

1 large center-cut ham slice, about 1/2-inch thick
1/8 teaspoon salt
1/2 cup strong brewed coffee

Slash fat on edge of ham in several places. Place ham in a hot skillet; brown quickly on each side. Simmer for 15 minutes or until tender. Remove from pan; keep warm. Sprinkle salt in hot skillet; add coffee. Boil for about 2 minutes. Pour over ham. Serve with biscuits.

HARELESS POTPIES    >Back to Top<

PIECRUST
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
7 to 8 tablespoons ice water

FILLING
2 medium onions, diced
4 celery stalks, diced
2 tablespoons olive oil
1-1/2 cups frozen corn
2 cups frozen baby peas
2-1/2 cups carrots, peeled, chopped and cooked (about 4 carrots)
2 medium potatoes, peeled, cubed and cooked
4 cups diced cooked chicken, turkey or ham
5 tablespoons sweet butter
5 tablespoons all-purpose flour
4-1/2 cups chicken, vegetable or turkey stock
1/2 teaspoon pepper
Salt to taste
1 egg, lightly beaten

With all the ingredients of a square meal packaged secretly in a round bowl, this tiny potpie is a kid favorite. And because we don't share the food preferences of Old England (where the traditional meal was Easter hare), it's also a favorite of the Easter Bunny.

To make the piecrust: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.

To make the filling: In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans.

Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut bunnies out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a bunny on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servingss.

HEARTY HAM CASSEROLE    >Back to Top<

2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25-ounce) can whole kernel corn, drained
1/4 cup finely minced fresh parsley
1/4 cup butter
1 tablespoon chopped onions
1/3 cup all-purpose flour
1-3/4 cups milk
1/8 teaspoon ground black pepper
4 ounces processed cheese food, shredded

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Combine potatoes, ham, corn and parsley; set aside. In a saucepan sauté onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.

Pour into greased 11 x 7-inch baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts. Makes 5 servings

Nutrition at a glance: per serving: Calories 455; Protein 25 grams; Total Fat 27 grams; Sodium 573 milligrams; Cholesterol 96 milligrams; Carbohydrates 30 grams; Fiber 2 grams

LEFTOVER HAM AND NOODLES    >Back to Top<

1 slice ham
ground black pepper to taste
1 clove garlic, minced
1-1/2 quarts water
1 onion, chopped
2 stalks celery, chopped
1 (16-ounce) package wide egg noodles

In a medium saucepan, combine ham, black pepper, garlic, and 1-1/2 quarts water. Bring to a boil, reduce heat, and simmer for 15 minutes.

Add onion and celery; continuing cooking until vegetables are tender, about 5 minutes.

Add noodles, and cook until al dente. Serve hot. Makes 6 servings

Nutrition at a glance: per serving: Calories 305; Protein 12 grams; Total Fat 4 grams; Sodium 100 milligrams; Cholesterol 73 milligrams; Carbohydrates 55 grams; Fiber 3 grams

LEFTOVER HAM AND VEGETABLE MEDLEY    >Back to Top<

1 tablespoon oil for frying
2 cups carrots, julienned
1 onion, sliced into rings
2 cups French cut green beans, drained
1 cup frozen green peas
2 cups fresh broccoli florets
1 cup sliced green bell peppers
1 cup sliced red bell peppers
4 (4 x 4-inch) slices cooked ham, chopped
2 eggs, lightly beaten
1 cup soy sauce
1/2 cup water
1 teaspoon cornstarch

Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.

Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.

In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.

Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken. Makes 4 servings

MAKE-AHEAD BAKED HAM AND SEAFOOD WITH PENNE    >Back to Top<

2 cups uncooked penne noodles 500 milliliters
5 tablespoons butter, divided 65 milliliters
1/4 cup all purpose flour 50 milliliters
2-1/2 cups chicken stock 625 milliliters
1 package (250 g) light cream cheese 1 package
1 tablespoon Dijon mustard 15 milliliters
1 teaspoon dried thyme leaves 5 milliliters
1 teaspoon dried dillweed 5 milliliters
1/2 teaspoon red pepper flakes 2 milliliters
1/2 teaspoon coarsely ground black pepper 2 milliliters
2 cups EACH coarsely chopped onion,
sliced celery and shredded carrot 500 milliliters
2 cups diced cooked ham 500 milliliters
1-1/4 cups coarsely chopped crab or 1 can (170 grams net weight) 300 milliliters

Cook penne noodles in salted water as directed on the package. Drain and set aside. Meanwhile, in a saucepan, melt 1/4 cup (50 milliliters) butter in a medium saucepan. Stir in flour. Add stock and cook, stirring until mixture thickens and comes to a boil. Cut cream cheese into cubes and whisk into sauce until smooth. Whisk in mustard and seasonings.

Sauté onion, celery and carrot in 1 tablespoon (15 milliliters) butter until tender. Stir into sauce with ham, seafood and cooked pasta. Season with salt and pepper if desired. Spoon into a lightly greased 13 x 9-inch (3.5 L.) baking dish, cover tightly with foil and refrigerate or freeze until required.

When ready to use, thaw overnight in refrigerator. Bake covered at 350°F (180°C) for 50 to 60 minutes or until heated through. Makes 6 to 8 servings.

This dish can be made ahead and frozen for up to 2 weeks. You can also substitute canned crab instead of imitation.

OLD-FASHIONED HAM BALLS    >Back to Top<

2-1/2 pounds ground ham
2 pounds ground pork
1 pound ground beef
3 eggs
3 cups graham cracker crumbs
2 cup milk

In a large bowl, combine all ingredients and mix well.
Shape into 2-inch balls and place in a shallow baking
pan. Cook for 45 minutes at 350 degrees. Remove from
oven and baste with sauce (ingredients below) and cook
for an additional 30 minutes or until done.

Sauce:

2 cups brown sugar
1/2 cup pineapple juice
4 teaspoons vinegar
2 teaspoons prepared mustard

In a small bowl, combine above ingredients and mix well.

PLANTATION HAM CAKES    >Back to Top<

2 cups ground ham
1 large onion, chopped
2 (10-ounce) packages chopped frozen broccoli, thawed
3 eggs, beaten
2 teaspoons anise seed
2 teaspoons dried basil
3 cloves garlic, minced
1 teaspoon salt
2 teaspoons ground black pepper
cup cornmeal
1/2 cup grated Asiago cheese
2 tablespoons olive oil

In a large bowl combine the ground ham, onion, broccoli and egg beat. Mix with hands for 1 full minute, or until egg beat is evenly absorbed into meat.

Sprinkle anise seed, basil, garlic, salt, pepper, cornmeal and cheese over meat mixture and mix again with hands for 1 full minute, until all ingredients are evenly distributed.

Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into hands and form patties about 1/2-inch thick. Lay patties in skillet and cook for 3 to 5 minutes each side, or until browned. Drain on paper towelling. Repeat until all of the mixture has been used, then serve hot.
Makes 12 cakes - 6 servings.

Nutrition at a glance: per serving: Calories 198; Protein 9 grams; Total Fat 11 grams; Sodium 585 milligrams; Cholesterol 116 milligrams; Carbohydrates 18 grams; Fiber 3 grams

QUICK AND EASY GLAZED HAM SLICES    >Back to Top<

1/4 cup packed brown sugar
1-1/2 teaspoons flour
1/2 teaspoon ground mustard
2 Tablespoons ginger ale
1 Tablespoon vinegar
2 Fully cooked ham slices (1/2-inch thick and 1/2 to 3/4 pounds)

In a large skillet, combine brown sugar, flour, mustard ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.

SOUTHERN RICE PILAF STUFFING WITH HAM, PECANS AND GREENS    >Back to Top<

4-1/2 cups (about) canned low-salt chicken broth
1 bay leaf
3/4 cup wild rice
3/4 cup long-grain white rice
3 tablespoons butter
2 cups chopped ham (about 3/4 pound)
1-1/2 cups chopped onions
1-1/2 cups chopped celery with leaves
1 large bunch collard greens, sliced
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
3 cups packaged cubed bread stuffing
1 cup pecans, toasted, coarsely chopped
1/4 teaspoon ground nutmeg
3 eggs, beaten to blend

Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf.

Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

To bake all stuffing in pan: Preheat oven to 375°F. Butter 13 x 9 x 2-inch baking dish. Mix 1-1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 30 minutes. Makes 8 Servings (about 12 cups).

SPARKLING GRILLED HAM    >Back to Top<

1 cup sparkling white grape juice
1 cup orange juice
1/2 cup brown sugar
3 tablespoons vegetable oil
1 tablespoon wine vinegar
2 teaspoons dry mustard
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1-1/2 pounds slice of cooked ham

Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally.

Grill over low coals 15 minutes each side, basting frequently with mixture. Makes 5 servings

Nutrition at a glance: per serving: Calories 560; Protein 38 grams; Total Fat 33 grams; Sodium 90 milligrams; Cholesterol 128 milligrams; Carbohydrates 27 grams; Fiber 0 grams

TURKEY AND HAM TETRAZZINI    >Back to Top<

1/4 pound mushrooms, sliced
2 cans (10-3/4 ounces) low-fat cream-of-mushroom soup or 1 can soup mixed with 1 can skim milk
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon white pepper
2 tablespoons sherry or sherry extract
1 cup cooked cubed turkey
1 cup cooked cubed ham
2 tablespoons roasted red peppers or pimientos, chopped
5 black olives, sliced
6 ounces spaghetti, broken into 2-inch pieces and cooked
2 tablespoons grated Parmesan cheese

In a medium nonstick skillet, sauté the mushrooms. Meanwhile, in a medium bowl, whisk the soup (or soup and milk), thyme, basil, white pepper and sherry. Stir in the turkey, ham, peppers or pimientos, olives, mushrooms and pasta. Coat a 2-quart baking dish with nonstick spray. Pour in the tetrazzini. Top with the Parmesan. Bake at 350 degrees until hot and bubbly, 25 to 30 minutes. Makes 6 servings.

In this delicious recipe, we have slashed the sodium and fat while retaining all of the creamy richness of the original. Another plus: The modified recipe is much quicker and easier to make than the original! We reduced the calories, fat and cholesterol by:
* reducing the amount of Parmesan cheese from 1 cup to 2 tablespoons
* reducing the amount of olives from 1 cup to 2 tablespoons
* eliminating the egg yolk
* eliminating the butter
* replacing the whole milk and chicken broth with low-fat cream-of-mushroom soup

Before After
Calories 369 - 177
Fat (grams) 23.9 - 3.9
% Calories from Fat 57% - 19%
Cholesterol (milligrams) 127 - 33.2

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