Kathy's Cookbook
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1 c. macaroni
1/2 c. chopped onion
1/3 c. chopped celery
3 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 1/2 c. diced ham

Cook macaroni as directed on package. Cook onion and celery in butter until tender, about 10 minutes. Add flour and blend. Add milk and cook over low heat, until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1 1/2 quart casserole. Garnish with almonds, if desired. Bake at 350 degrees for 30 minutes. (This recipe is good with
chicken, turkey or tuna, omit ham.)


Boil 2 medium size potatoes, unpeeled, in water to cover, for 25 minutes.
Drain, cool, peel off skins. Cube 4 slices ham, cubed and 1 medium onion,
chopped. In large skillet, melt 3 tablespoons butter. Add onion and fry 4-5
minutes. Add ham and potatoes. Stir. Cover and cook 10 minutes on medium
heat. Stir again, press down firmly with spoon. Cover. Cook 10 minutes more.
Season, if necessary, with salt and pepper.


2 c. fully cooked ham
1 c. shredded cheese
1/3 c. chopped green onion
4 eggs
2 c. milk
1 c. Bisquick
1/8 tsp. pepper

Heat oven to 400 degrees. Grease pie plate. Sprinkle ham, cheese, onion in pie plate. Beat remaining ingredients until smooth. Pour into plate. Bake 30 to 40 minutes until golden brown and knife inserted in middle comes out
clean. Cool 5 minutes before serving.


1 (1 lb.) pkg. medium sized macaroni shells
1/2 lb. cooked ham
1 (10 oz.) pkg. frozen broccoli spears, thawed or fresh broccoli
1 clove garlic, crushed
1 stick butter or margarine
1 c. heavy cream (1/2 pt.)
1 c. grated Parmesan cheese
Cook shells in salted boiling water following label directions. Cut ham into slices; cut broccoli into bite size pieces. Saute garlic, ham, and broccoli in butter or margarine in large skillet until broccoli is crisp-tender, about 5 minutes. Stir in cream; cook over medium heat about 3 minutes. Stir in cheese. Lower heat; cook, stirring frequently, until cheese is melted.
Drain shells, toss with sauce and serve. Serve with salad and garlic bread.   Great for using leftover ham.
Ham Tetrazzini

1 can condensed cream of mushroom soup, (10 3/4 oz)
1/2 cup evaporated milk, or scalded milk
1 1/2 teaspoons prepared horseradish
1/2 cup grated Parmesan or Romano cheese
1 1/2 cups cubed cooked ham
1/2 cup stuffed olives, sliced (optional)
1 can (4oz) sliced mushrooms, drained
1/4 cup dry sherry or white wine
1 package spaghetti, (5 oz)
2 tablespoons butter, melted

Combine all ingredients except spaghetti and butter in Crock-Pot; stir well.  Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into Crock-Pot. Sprinkle additional grated cheese over the top. Serves 4. (May be
doubled for a 5-quart pot.)
Herb Crusted Ham
1 ham, about 5 pounds
2 tablespoons Dijon mustard
1/4 teaspoon coarsely ground black pepper
1/2 tsp dried rosemary
1-1/2 cups fine dry breadcrumbs
1/2 cup freshly chopped parsley
1 tablespoon olive oil
1/2 teaspoon grated orange rind
1 tablespoon orange juice
1 clove garlic, minced

In a bowl, combine mustard, pepper and rosemary and rub over surface of
ham. Toss together crumbs and parsley. Whisk oil, orange rind, juice and
garlic; toss with crumb mixture. Press crumbs onto mustard coated ham.
Place in a roasting pan and bake at 325 F for 1 hour or until internal
temperature reaches 140 degrees F. Makes 10 to 12 servings.