Baked Ham
Bodacious Breakfast Casserole
Breakfast Pizza
Burritos
Calzone
Fried Catfish
Fried Rice
Ham and Tater Casserole
Hidden Valley Ranch™ Quiche
Hoppin’ John
Hot Sandwiches
Irish Nachos
Mexican Fried Rice
Sherri’s Christmas Casserole
Stir Fry

NOT Beef and Poultry
This chapter has pork, fish, and veggie options.

Baked Ham
This makes great sandwiches. You don't have to make this low and slow like directed in this recipe. Just bake it at 350º until the meat is falling apart. If you are making it ahead of time, make sure you store it with some of the juice so that the meat stays moist.

1 whole cooked and smoked ham
Coke (a couple of cups)
1 cup or so of brown sugar
Brown-n-serve bag
3-4 tablespoons mustard

Preheat oven to 250º.

Mix together brown sugar and mustard into a thick paste.

Rinse ham, slice off excess fat, and rub mustard paste all over it. Place in brown-n-serve bag, and add enough Coke to have about an inch of liquid. Seal bag.

Bake at 200-250º until falling apart; about 4 to 6 hours or overnight (until inside temperature is approximately 130º).

Store in airtight container with a little of the juice to keep the meat from drying out.

Bodacious Breakfast Casserole
This serves 8 folks and is one of the top three favorite meals of all time for our family.

16.3-ounce can of buttermilk biscuit dough (we used Grands, which are slightly bigger)
6 eggs
2 cups sawmill gravy, *plus a cup or two extra
1 lb. sausage, any flavor
2 cups cheese, shredded
1/2 cup milk
Salt and pepper to taste

Preheat oven to 350F, and grease a 9x13-inch casserole dish.

Over medium heat, start browning the sausage, and while that’s cooking, cut each biscuit into quarters. Toss the cut up biscuits across the bottom of the greased dish in a layer.

After your sausage is browned, drain it thoroughly and spread over the biscuit pieces. Next, layer the shredded cheese over the sausage. Whisk together eggs and milk, add salt and pepper and pour this over the shredded cheese layer.

Make gravy, and pour it over everything.

Bake this casserole uncovered for 30-45 minutes, or until eggs and biscuits are cooked through. Serve warm (leftovers are excellent too!).

*My family likes to smother their pieces of breakfast casserole with extra gravy, so that’s why I suggested doubling the amount of gravy that this recipe originally called for. Enjoy!

Breakfast Pizza
2 packages crescent rolls
1 pound ground sausage
1 small onion, diced OR use onion flakes
1 cup of thawed hash browns
1 (4-oz.) package of shredded cheddar cheese
5 eggs
1 cup milk
Parmesan cheese

Preheat oven to 325º. Brown sausage and onion and drain off excess fat. Form the crescent rolls into a crust on a pizza pan. Spoon sausage over the crust. Sprinkle hash browns and cheddar cheese over the sausage. In separate container, whip eggs, milk, and a dash of salt and pepper together. Pour the egg mixture over pizza and top with Parmesan cheese. Bake for 25-30 minutes.

Burritos
This is a quick recipe; great for those nights when rushing home from soccer practice. Just leave out the beef, add another can of refried beans, and make bean burritos.

1 pound ground beef, ground turkey, or shredded chicken
1 can refried beans
Flour burrito sized tortillas
2 bottles taco sauce

Sides: Shredded cheese (cheddar, pepper jack, Colby jack, or whatever), sour cream, lettuce, tomatoes, jalapenos, guacamole, etc.

Brown ground beef and drain; place back into pan and add ¾ cup of taco sauce. Heat refried beans, and steam flour tortillas according to package instructions. Build your burrito with the beef and sides.

Calzone
Paul and I first had these in October 1996 -- they were wonderful! Try putting shaved ham or pepperoni or even meatballs in your cheese filling.

1 tub Ricotta cheese
1/2 package chopped frozen spinach, thawed, cooked, and drained
2 cups shredded mozzarella cheese
Garlic, pepper, and salt to taste
1/2 cup Parmesan cheese
2/3 cup very hot water
3 cups Bisquick™ baking mix

Preheat oven to 450º. Mix together water and Bisquick™ mix until a ball forms. Divide this dough into 4 parts and spread these balls of dough out into little flat tortilla-looking thingies. Mix together remaining ingredients and spoon into dough. Fold dough over and pinch together ends. Bake for 10 minutes, turning them after 5 minutes.

Fried Catfish
Serves 4.

4 (8-oz.) Catfish Fillets
1 cup buttermilk or milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon Paprika
1 cup cornmeal
Vegetable Oil for frying

Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika. Dip the fillets in the milk and seasoning mixture. Roll the fish fillet in cornmeal and set on waxed paper to dry.

Heat about 1 1/2-inches of vegetable oil to 350º. Deep fry the catfish, turning once, until golden brown. Drain on paper towels and keep warm to serve.

Fried Rice
2 cups uncooked rice
4 cups water
2 cubes chicken bouillon
1/2 cup frozen green peas
1/2 cup diced carrots
2 tablespoons oil
2 eggs, lightly beaten
Soy sauce to taste

In a saucepan, combine rice, bouillon and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Heat wok over medium heat. Pour in oil, add carrots and cook for 4 minutes. Add peas and cook another minute. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

Ham and Tater Casserole
This is a great recipe to use to get rid of those ham leftovers.

2 cups chopped ham
6 medium potatoes, peeled and sliced thin
1 small onion chopped fine OR 2 tablespoons onion flakes
3 tablespoons butter
3 tablespoons flour
3 cups milk
Salt, pepper, garlic to taste

Preheat oven to 375º. Place ham, potatoes, and onion in a 9x13-inch pan. In a large frying pan, melt butter over medium heat. Add in the flour and fry for a couple of minutes. Add milk and whisk constantly until this white sauce thickens. Season this to taste. Pour the white sauce over the ham mixture. Cover and bake 45 minutes or until the potatoes are fork-tender. Uncover and bake an additional 15 minutes or until the top browns slightly.

Hidden Valley Ranch™ Quiche
Oh my gosh ... this is amazing, but be warned: it is very rich and fattening!

1 9-inch pastry pie shell, cooked and cooled
1 cup shredded Swiss cheese
1/4 cup shredded sharp cheddar cheese
1 package Hidden Valley Ranch™ (HVR) dressing mix (milk recipe)
3 eggs, whisked until frothy
1 1/4 cups heavy whipping cream, whipped to soft peaks
4 slices cooked, crumbled bacon

Preheat oven to 400º. Sprinkle cheeses and bacon into bottom of cooked pie shell. Whisk eggs until frothy, then whisk in the whipping cream - HVR mixture. Mix well and pour over cheeses. Cook at 400º for 10 minutes. Reduce heat to 350º and cook for 30 minutes until to an hour until center is set. Cool.

Hoppin’ John
Click HERE for this traditional New Year’s recipe of ham, black eyed peas, and rice recipe.

Hot Sandwiches
This recipe sounds really nasty, but the flavors blend really well and we love it! Try it before you pout and refuse. One option is to skip the baking and just heat this mixture up in a pan on the stove and then spoon into buns.

Hot dogs, cut into bite sized pieces (smaller for kids)
Sliced green olives
BBQ Sauce
Processed cheese (I use Velveeta™), shredded
Hamburger buns

Preheat oven to 350º. Mix together olives, hot dogs, cheese, and BBQ sauce using whatever amounts that flip your trigger…just don't get the mixture too wet. Spoon this mixture onto hamburger buns and wrap in tin foil. Either put in fridge or bake for around 20 to 30 minutes or until the cheese is melted. Serve hot.

Irish Nachos (Smothered Fries)
1/2 bag frozen French fries
1/2 (or more) tomato diced
3 to 5 green onions, chopped fine (if desired)
Sour cream
3 cups shredded cheddar cheese
1/2 pound (or more) bacon, crisply cooked and crumbled
Salt and pepper

Cook French fries according to package directions, seasoning with salt and pepper. Sprinkle cheese on top of fries, and return to oven. Bake just until the cheese is melted. Sprinkle with tomatoes and green onions if desired. Serve with sour cream.

Mexican Fried Rice
1 cup long grain rice
1 1/2 cups of chicken broth
1 cup of water
1 tomato diced
1/4 cup diced onion
3 tablespoons of tomato sauce
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried cilantro
Hot sauce to taste
Salt and pepper to taste
1 tablespoon cooking oil

Heat oil over medium heat. Add in rice and sauté rice for about 3 to 5 minutes or until toasted and golden - don't leave this unattended, because rice burns very easily. Lower the heat and quickly add tomatoes, onion, spices and then sauté for about 3 more minutes. Next add water and broth. Add tomato sauce, salt and pepper to taste. Stir to combine. Cover and simmer on low for about 30 to 45 minutes – lightly stirring every 10 minutes – until rice is tender.

Sherri’s Christmas Casserole
Sherri said, “I always add more of everything. Because you know if a little is good – a whole lot is better! This serves 12 or a few of our family. HAHAHA!”

Nonstick cooking spray
3 cups frozen hash brown (or 1 bag of cubed potatoes)
3/4 cup Monterey Jack Cheese
4+ oz lean diced cooked ham (or package with two thick round pieces) about a cup or more when diced
1/2 cup (or less) chopped red pepper
2 chopped green onions
4 large eggs
1 -12 oz. evaporated milk
1/8 tsp. black pepper
Sprinkle of salt
1 cup shredded sharp cheddar cheese

Preheat oven to 350F. Coat a 9x13 baking dish with nonstick spray.

Arrange potatoes in a dish, add cheese, ham, red peppers, onions (changed this part and added 2 Tsp butter in a nonstick skillet and browned the hash browns, onions, peppers – just slightly not cooked all the way).

In a large bowl combine eggs (get those yucky little white things out) milk, pepper, and beat – pour over other mixture – add cheese.

Bake uncovered 40 to 45 minutes uncovered or you can use a meat thermometer to check for 165 degrees.

Let stand 5 minutes before serving.

Stir Fry
Serve this with fried rice (recipe above) or rice noodles. In this recipe, you can substitute any veggies you like – be sure to fry onion and the vegetables that take the longest to cook first; the softer the vegetable, the shorter the cooking time. This recipe serves about 4 people.

2 tablespoons oil
1 can chicken broth
2 teaspoons chopped fresh ginger (optional)
2 medium carrots, sliced thinly
2 cups fresh mushrooms, sliced (or a medium can of sliced mushrooms, drained)
1 large onion, sliced in rings
2 cups broccoli, cut in small pieces
1 large bell pepper, sliced
1 small can water chestnuts, sliced, rinsed and drained
1 small can bamboo shoots, sliced, rinsed and drained
2 chicken breasts (or beef, pork, shrimp, or scallops) cut into 1” chunks
Soy sauce
2-3 cloves garlic minced
Chow mein noodles
(Other vegetables to consider using: zucchini, yellow squash, bok choy, snow peas, sugar snap peas, baby corn thingies, bean sprouts, eggplant, tofu, and green beans)

Heat oil in Wok or large skillet over medium heat. Add meat and fry until cooked through and browned. Remove from pan and set aside.

Add 1/4 can of broth, onion, and carrots to pan and cook about 7-10 minutes or until crisp-tender. Add mushrooms and ginger (if desired), and cook 5 minutes. Remove from pan and set aside.

Add broccoli to pan, and if all of the broth was absorbed, add more broth. Cook about 7 minutes until crisp-tender; remove from pan and set aside.

Add bell pepper, garlic, and cook for about 3-5 minutes. Don’t over-cook, mushy vegetables are gross! Add the canned vegetables, and fry for another minute.

Add all ingredients back to pan, soy sauce to taste, plus 1/4 can or so of broth (just to keep the stir fry from drying out). Simmer for about 10-15 minutes until heated through.

Serve with fried rice and chow mein noodles.

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