Schinken Noodlen ( Ham noodles)

This is a great recipe to use up extra ham.

1 yellow onion, chopped

1 clove garlic, crushed

1/2 stick butter

1-2 cups cubed ham ( Can buy a chunck at the deli and cube it)

12- 16 oz package pasta of choice (I use small shell pasta)

12- 16 oz shredded swiss cheese

Saute onion in butter, add garlic and ham. (Use a big skillet)

Cook pasta till aldente or according to taste. Drain and add to skillet. Stir in 3/4 of the shredded cheese. Mix well. Top with remaining cheese. Cover skillet with lid till melted or you can put into a casserole dish, then top with remaining cheese and bake at 350 for 10-15 minutes, till chesse is melted.

Chicken Velvet Soup

1/3 cup butter

1 C. warm cream

3/4 C. flour

1 C. warm milk

6 C. hot chicken stock

2-4 cooked and shredded chicken breasts

Melt butter and mix with flour with a wisk to make a roux. Add 2 C. hot chicken stock, cream and milk. Stir till flour is dissolved. Put in a pot with remaining 4 C. stock. Simmer 30 minutes. Add chicken breasts. Salt and pepper to taste.

This is from the Lion House Cookbook. Its rich and super yummy. It would make a great first course at a fancy dinner.

Debbie's Famous Winter Salad

1 head romaine washed, torn and spun

1 head red leaf lettuce washed, torn and spun

2 apples washed, cored and diced ( Gala or Fuji are best)

1 pear washed, cored and cubed

4 oz. craisins

4oz. sugared, toasted almonds*

Dressing

1/4 c. sugar 1 tsp. dry mustard

1 tsp. salt 1/3 c. cider vinegar

3/4 c. canola oil 1 T poppy seeds

2 tsp onion (sweet) finely chopped

Put in a jar or tightly sealed plastic container, shake or mix vigorously. Toss with salad ingredients.

* Toasted, sugared almonds. Place 4 oz. sliced or slivered almonds in a frying pan. Sprinkle 3 T. sugar over nuts. Heat on medium-high until toasted and sugar carmelizes, stirring often. remove from heat and cool. (WARNING: DO NOT WALK AWAY, OR THEY WILL BURN I KNOW FROM EXPERIENCE!)

We love this salad around the holidays. But I'll make it any time. It's just so good.

Easter Egg Nests

1 stick butter
4 cups mini marshmallows
4 1/2- 5 cups All-Bran or Fiber One cereal

Melt butter and marshmallows. Add to cereal in a large bowl. Stir well till combined. When cool enough to handle form into "nests" for your Easter Eggs. Spray hands often with Pam. It kinda stuck to wax paper, but lifted right off my silpat. I would say Pam the wax paper and you should be alright. Makes about 4-6 nests depending on size.

Turtle Pumpkin Pie {picture coming soon}

INGREDIENTS 

• 1/4 cup caramel ice cream topping
• 1 (6 ounce) HONEY MAID Graham Pie Crust
• 1/2 cup PLANTERS Pecan Pieces
• 1 cup cold milk
• 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 2 tablespoons caramel ice cream topping
• 2 tablespoons PLANTERS Pecan Pieces

DIRECTIONS

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
2. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
3. Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.