Ham Tetrazzini

1 c ham, chopped
1/4 c onion, chopped
1 can cream of mushroom soup
½ can water (may need a little more if too thick)
1 c cheddar cheese, grated

Sauté ham and onion in pan for just a minute, until onion is soft. Add soup and water. Mix well. Add cheese, stir until melted. Serve over spaghetti noodles or any shape of macaroni. Frozen ham will defrost will being sautéed.  Serve with a salad and garlic bread.  If making ahead do not add cheese, reheat and then add cheese.

A friend made this for dinner for us over 25 years ago.  It is always on the menu after serving a ham.  We usually chop several bags of ham and freeze.

Terri's Corn Dip

8 oz extra sharp cheddar cheese
1 bunch green onions
2 cans mexi-corn, drained
1 -3 TBS mayo (or enough to hold the dip together)
Cayenne to taste

Mix and refrigerate until chilled. Serve cold.
 
I have a friend that will do anything (almost) for a batch of this.  I always double it so we can eat it and so that she has some after we leave.

Artichoke Bread

1 loaf french bread
1 can artichoke hearts in water, drained
1 TBS olive oil
½ c Parmesan cheese
1 clove garlic, minced
¼ tsp. pepper
1 c shredded mozzarella cheese
1 gallon freezer bag

Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Freezing Directions: Prepare as directed above but DO NOT broil. Instead, place on a cookie sheet and flash freeze, then place in a freezer bag, label, and return to freezer. To serve: Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Servings: 4

Made this for a farewell dinner.  I did (almost) cut through the bread (like scoring).  That made it easy to "pull-a-part".


Eat at Home