Ingredients
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend
Directions
In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.
10.05.2011
Apple Graham Dessert recipe.
Ingredients
6 graham cracker, crushed
1 cup applesauce
1 cup whipped topping
Chopped walnuts
Directions
Place one graham cracker on a serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat layers, ending with applesauce. Spread the whipped topping over top and sides. Sprinkle with nuts if desired. Refrigerate for 2 hours before slicing.
6 graham cracker, crushed
1 cup applesauce
1 cup whipped topping
Chopped walnuts
Directions
Place one graham cracker on a serving plate. Spread with 2 heaping tablespoons of applesauce. Repeat layers, ending with applesauce. Spread the whipped topping over top and sides. Sprinkle with nuts if desired. Refrigerate for 2 hours before slicing.
Bahama Mama II recipe.
Ingredients
1 fluid ounce dark rum
1/2 fluid ounce apricot brandy
3 1/2 fluid ounces fruit punch
1/2 fluid ounce pina colada mix
Directions
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
1 fluid ounce dark rum
1/2 fluid ounce apricot brandy
3 1/2 fluid ounces fruit punch
1/2 fluid ounce pina colada mix
Directions
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
Broccoli Hash Brown Quiche recipe.
Ingredients
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Directions
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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