Newspaper Archive of
The Glenville Democrat
Glenville, West Virginia
April 9, 2015     The Glenville Democrat
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April 9, 2015

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The Glenville Pathfinder - Glenville, WV 26351 The GlenviUe Democrat - Thursday, April 9, 2015 - Page 13 !!i!i:! i ,  .... .... &apos; 7, ;iii,ili!!!!i!ii!iii! iii i i <\< iiii i iiihi ihi iHHi ii H Delicious Leftover Ham Recipes i Baked Brunch Omelet Crea00 Chicken and Ham Bake Stvings: 4 Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 12 INGREDIENTS: 1/2 (1 pound) loaf white bread, cut into cubes 1 1/2 pounds Cheddar chees,; shredded , bed cooked ham milk pepper sauce, or to taste green onion , DIRECTIONS:  . LPreheat oven to 350 degrees F (175 degrees C), Lightly grease  1 baking pan,l . . P!acehalf of the bread cubes on bottom of baking pan. otheh and then half of the cheese; repeat. 3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. 4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set. Ham-and-Bacon Q Iiche INGREDIENTS: 1 can (10 3/4 oz) condensed reduced-sodium cream of chicken soup 1/2 cup light sour cream 1 lb chicken breast tenders (not breaded) 1 package (2.5 oz) thinly sliced smoked ham, coarsely chopped 1 teaspoon parsley flakes DIRECTIONS: to 325F. Spray 1 lx7-inch (2-quart) I. , mix soup and sour cream, :ge Chicken in single layer in baking dish. With ham. soup mixtu evenly oVer,the top. uncovered about 1 hour or until cliicken is no longer pink, with parsley. Ham, Potato, and Broccoli Casserole Yield: Makes 6 to 8 servings INGREDIENTS: I (15-oz.) package refrigerated piecrusts 1 egg white, lightly beaten 6 bacon slices 1/2 cup chopped onion 1 cup sliced fresh mushrooms 1 1/2 cups half-and-half 1 cup chopped cooked ham 6 eggs, lightly beaten 1/2 teaspoon seasoning salt 1/2 teaspoon black pepper 2 cups (8 oz.) shredded Swiss cheese 2 tablespoons all-purpose flour DIRECTIONS: 1. Fit 1 piecrust into a 9-inch deep-dish pieplate.according to package directions; trim dough around edges of pieplate. 2. Place remaining piecrust on a lighdy floured surface; with a decorative 1-inch cookie cutter. Brush edge of PieC last in beaten egg white; gently press dough shapes onto edge of piecrust. bottom and sides with a fork. 3. Eine piecrust with parchment paper or aluminum foil; fill Wcighr or dried beans. 4,Bake at400 for 1C 5 mowminutes, and set aside. Reduce oven temperature to 5 Cookbacon in a large skillet over medium-hig a he [acon, and drain on paper towels, reserving 2 tsp. drippings bacon, and set aside. %. Sant6 chopped onion and mushrooms in hot drippings 3 to, untender. 7. Stir together bacon, onion mixture, half-and-half, in a large bowl. Combine cheese and flour: add to bacon mixture, stirring blended. Pour mixture into crust. 8 Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess brown- ing, if necessary.) Let stand 10 minutes before serving. Minutes 40 Minutes Minutes 5 DIRECTIONS: L, eheat oven to 375 degrees F (190 degrees C). 2. Spray a 9x 13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise Pour mixture evenly over ingredients in baking dish and sprinkle with cheese. 3. Bake uncovered in preheated oven for 40 minutes. o Deviled Eggs and Ham save the carton they came in!) chopped finely bind (eyeball it) onion, grated /4 cup (about 1/4,cup (about Salt and freshly it spicy!) PREPARATION: 1. Put the eggs in aaucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes. 2. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water andthe pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells. 3. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next. cut a sliver off the opposite end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium-size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them. 4. Break the egg yolks up a little bit using a fork. Add in the ham, mayo, mustard, relish, onion, hot sauce, parsley and dill. Give it a good stir and a dash ofsalt and freshly ground black pepper to taste. 5, M yourself a fancy instant pastry bag by spooning the egg yolk mixture in, t0 aplastie re-sealable bag and squishing it all into one of the bottom comers. Snip offa small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled close the carton lid and you're good to go. Ham and Swiss Loaded Baked Potatoes "4 Yield. servings (serving size: 2 potato halves) INGREDIENTS: 4 baking potatoes (about 1 1/2 pounds) 1 cup diced 33%-less-sodium ham (about 6 ounces) 1 cup(4 ounces) shredded Swiss cheese, divided lt2cup thinly sliced green onions, divided 112 cup fat-free sour cream 1/4 teaspoon freshly ground black pepper DIRECTIONS: 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearrang- in after 8 minutes. Let stand 5 minutes. broiler. 3. out pulp, leaving a 1/4- inch-thick shell. Combine ham. 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper. 4.Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden. Perfect ,,al ideas for that l J r ham!! ,