Recipes Included On This Page Ham, Gruyere & Spinach Bread Pudding Hamburger Cookies Hot Cabbage Slaw Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Ham, Gruyere & Spinach Bread Pudding Recipe By : EatingWell Magazine Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Custard: 4 large egg whites 4 large eggs 1 cup skim milk For Seasonings: 2 tablespoons Dijon mustard 1/4 teaspoon freshly ground pepper 1 teaspoon minced fresh rosemary For Bread & filling: 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices) 5 cups chopped spinach, wilted (see Tip) 1/2 cup chopped jarred roasted red peppers 1 cup diced ham steak (5 ounces) For Topping: 3/4 cup shredded Gruyere cheese High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere. Make Ahead Tip: Prepare the pudding and place in baking dish; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed below. Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe. Preheat oven to 375F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary; whisk to combine. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. 6 servings www.cooking.com Contributed to the FareShare Gazette by Art; 22 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (42.4% calories from fat); 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Hamburger Cookies Recipe By : Country Woman July/August 2005 Serving Size : 20 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vanilla frosting Red and yellow paste or gel food coloring 40 vanilla wafers 20 peppermint patties 1 teaspoon corn syrup 1 teaspoon sesame seeds Place 1/4 cup of frosting in each of two bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow. Top each with a peppermint patty and red frosting. Brush the tops of the remaining wafers with corn syrup and sprinkle with sesame seeds. Place over the red frosting. Yields 20 cookies. From Julie Wellington in Country Woman, July/August 2005. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 4g Fat (36.0% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Hot Cabbage Slaw Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 1/2 cup onions, chopped 4 tablespoons flour 1 cup water 1 cup vinegar 2 teaspoons salt 1/2 cup Splenda(R) 1/2 teaspoon pepper 1/2 head cabbage, shredded (about 4 cups) Fry bacon in a large pan until crisp; remove bacon to a paper towel. When cooled slightly, crumble and reserve. Fry onions in bacon drippings until transparent. Stir flour into onions and drippings; mix well and stir until it thickens slightly. Combine water, vinegar, salt, Splenda(R) and pepper. Stir into fried onions and flour mixture. Cook until mixture boils; reduce heat and continue to cook until it thickens. If it gets too thick add a little more water. Add bacon and cabbage, stir for a few minutes, remove from heat, cover and let stand for 5 minutes. Stir and serve. Note: Candice and I made this tonight for dinner (Sunday, February 13, 2011) with baked ham and baked sweet potatoes. I had some bacon drippings in the refrigerator, so we used that and skipped the bacon this time. It was pretty tasty and went great with the ham and sweets. Contributed to the FareShare Gazette by Art; 14 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 3g Fat (44.3% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 813mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.