Scalloped Macaroni and Ham

2 C. dried elbow macaroni

1/2 C. chopped onion

1/4 C. margarine or butter

1/4 C. flour

2 tsp. snipped fresh basil or ¼ tsp. dried basil

1/4 tsp. pepper

2 tsp. salt

3 C. milk

2 C. diced fully cooked ham

1 C. frozen peas

1 C. soft bread crumbs*

2 Tbsp. margarine or butter, melted

 Cook macaroni about 10 min. or until tender but still firm.  Drain well.  Meanwhile, for sauce, in a medium saucepan cook onion in the 2 Tbsp. margarine or butter till tender, but not brown.  Stir in flour, basil, pepper, and salt.  Add milk all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in the cooked macaroni, ham, and frozen peas.  Transfer mixture to a 2 qt. casserole dish.  Toss together the bread crumbs and 1 Tbsp. margarine or butter.  Sprinkle crumbs on top of the macaroni mixture.  Bake in 350º oven about 30 min.  or till bubbly.

*Break up 3-4 slices of bread and put in blender on medium setting*

From Better Homes and Gardens

Ham Fried Rice

2 C. cold, cooked rice

¾ C. finely diced ham, pork, chicken, or bacon

2 eggs

2 Tbsp. finely chopped celery

1 Tbsp. green onion thinly sliced

Soy sauce

Heat frying pan or wok over medium high heat.  Lightly oil.  Add rice, meat, onions, and celery to pan.  Stir to break up rice and coat with oil.  When heated through, add egg and stir until cooked.  Add soy sauce to taste.

Braised Pork Chops

1 teaspoon rubbed sage

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

1 tablespoon butter

1 tablespoon olive oil

3/4 cup apple juice, divided

1 tablespoon minced fresh parsley

Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove.

Add 1/2 cup juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.

Add the remaining juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.

From Taste of Home 

Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 ¼ in. thick

4 slices bacon, cut into ½ in. pieces

1 medium onion, chopped  (½ C.)

1 small green pepper, chopped (½ C.)

1 C. corn bread stuffing

½ C. water

½ tsp seasoned salt

¼ tsp. pepper

½ tsp dried marjoram leaves

½ C. shredded cheddar cheese

 Make a pocket in each pork chop by cutting into the side of chop toward the bone.  Cook bacon in 12 in. skillet over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2-3 min. stirring occasionally, until vegetables are crisp-tender; remove from heat and drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese. 

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with a bout ⅓ C. corn bread mixture.  Cook pork in same skillet over medium heat, turning once, until browned.  Place pork in ungreased  9x13 pan.  Cover tightly with aluminum foil.  Bake on 350º for 45 min. Uncover and bake about 15 min. longer or until pork is slightly pink when cut near bone.

Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.

Chocolate Chip Ice Cream

2 ½ C. milk

2 ¾ C. sugar

1 tsp. salt

2 ½ C. half and half

1 ½ tsp. vanilla

6 C. whipping cream

2 C. (12 oz.) grated semisweet chocolate or chocolate chips

 Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min. Freeze as directed.  Before serving stir in chocolate.

Mint Chocolate Chip Ice Cream

Add 2 tsp. peppermint extract and ½ tsp. green food coloring to mixture before refrigerating.

Strawberry Italian Ice

3/4 cup unsweetened apple juice concentrate

1 to 3 tablespoons lemon juice

2 pints fresh strawberries, hulled and halved

In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set.

Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm.

Remove from the freezer 10 minutes before serving.

From Taste of Home