Apr 8, 2009

Ham Casserole

I love a good casserole and ham is one of my favorite ingredients. Try this one and tell me how you like it.




COOK TIME 35 Min
Serves 5


INGREDIENTS

  • 2 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • 1/3 cup all-purpose flour
  • 1 3/4 cups milk
  • 1/8 teaspoon ground black pepper
  • 4 ounces processed cheese food, shredded
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1/4 cup finely minced fresh parsley
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 tsp minced garlic

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  3. Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  4. Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Mar 18, 2009

Roasted Organic Chicken with Moroccan Spices

Here is a chicken dish that leaps out from the ordinary.


Ingregients
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Hungarian sweet paprika
  • 1 tablespoon ras-el-hanout* (buy at many local specialty stores)
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon salt
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground black pepper
  • 1 garlic clove, peeled

  • 1 4 3/4- to 5-pound whole free-range organic chicken
  • 2 small whole lemons, pierced all over with fork
  • 6 garlic cloves, unpeeled
Preparation

Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent over browning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

*A Moroccan spice blend available at some specialty foods stores.
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