Thursday, May 27, 2010

Ham Tetrazinni & Spinach Salad

Ham Tetrazinni

8 oz. spaghetti, broken in pieces
5 T butter
6 T flour
3 cups chicken broth
1 cup light cream (or 1/2 cup heavy cream + 1/2 cup regualr 1% milk)
1 tsp. salt
2-3 cups ham cubed
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook). Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper. Turn into individual baking dishes or into a 2-3 qt. flat casserole and add ham. Let cool for about 5 minutes. Add drained spaghetti. Sprinkle with cheese. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. Makes 8 servings.

*notes by natalie. You know the sauce is thick enough when you drag a spoon through it and you can see the bottom of the pan. Thicken and bubble on med-low heat. Don't do it on high or the milk will curdle. nasty.

Spinach Salad

1 lb spinach, washed & torn
iceberg lettuce, torn
bacon, crumbled,
swiss cheese, shredded
combine with poppy seed dressing just before serving.

poppy-seed dressing

3/4 cup sugar
1/2 teaspoon salt
1 tablespoon onion juice
1 1/2 tablespoons poppy seeds
1 tablespoon dry mustard
1/3 cup cider vinegar
1 cup salad oil

combine sugar, mustard, salt, vinegar, and onion juice in medium size bowl. beat oil in gradually, using portable mixer. until mixture is thick and smooth. stir in poppy seeds and store, covered in refrigerator. makes 1 2/3 cups.


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