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CABBAGE, HAM AND SPAGHETTI CASSEROLE

Posted on May 11, 2013 by The Southern Lady

This Cabbage, Ham and Spaghetti Casserole makes a lot and is great served with a green vegetable and some cornbread muffins. Men usually like this and it is comfort food at its best. You might think that spaghetti and cabbage sounds strange together but this dish will surprise you.

8 ounces of thin spaghetti, cooked al dente according to package directions and drained

6 to 7 cups of chopped cabbage, uncooked

2 cups of cooked, chopped ham

1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)

1/2 cup butter or margarine or 8 tablespoons or 1 stick

1/3 cup all-purpose flour

1/2 teaspoon black pepper

1/2 teaspoon salt, optional

1 cup milk (I used 2%)

1 (10 3/4 ounce) can cream of mushroom soup, undiluted

2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)

1 cup bread crumbs (Optional)

Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings. Enjoy!

Note: You could make this using about any kind of meat in the casserole.

Cabbage, Ham and Spaghetti Casserole - Copy

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Filed under: Cabbage, Ham and Spaghetti Casserole | Tagged: baking, brunch, Cabbage, casserole, cheese, cooking, cream of mushroom soup, Entertaining, food, ham, Onions, recipes, southern lady, spaghetti | 4 Comments »

SOUTHERN PEA SALAD

Posted on April 18, 2013 by The Southern Lady

Pea Salad is one of my favorites. I love trying new ways to make it and using different ingredients each time. This salad is great served on lettuce leaves or just served as a side dish to any meal. I can make a meal of just the salad.

1 (16 ounce) package frozen sweet peas, thawed and uncooked (I have used canned peas, too)

2 eggs, hard boiled and chopped

4 to 6 slices of bacon, cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional

1/2 cup chopped green onion (could use regular onion)

1 cup shredded cheddar cheese (can use any kind of cheese)

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon celery seeds or 1/2 cup celery, chopped

dash cayenne

1/2 cup mayonnaise

1/2 cup sour cream

Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings. Enjoy.

Note: You can also add tomatoes, green pepper, dill or sweet pickles, pimentos or water chestnuts to this salad. This is one you can use your own imagination and make it to your liking. We like the recipe above but I add both the bacon and ham to my salad.

Enjoy!

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Filed under: Southern Pea Salad | Tagged: Bacon, brunch, cheddar, dinner, Entertaining, food, ham, Holidays, mayonnaise, Onions, peas, pickles, pimentos, salad, shredded cheese, sour cream, Southern, southern lady, Southern Pea Salad, Tomatoes, Water chestnuts | 13 Comments »

HAM AND DUMPLINGS

Posted on April 4, 2013 by The Southern Lady

This Ham and Dumplings recipe is great for using up leftover ham and what could be better than dumplings. Add some cornbread muffins for a meal.

4 to 5 cups ham, cooked and cut into bite sized pieces or chunks

1/2 cup green onion, chopped (can use regular onion)

1/2 cup celery, chopped

12 cups water

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon basil

1/2 teaspoon chives

1/2 teaspoon parsley flakes

Add all ingredients to large soup pot and bring to boil. Simmer for about an hour. Add dumpling recipe below.

Note: You can add ham bone, too, if you have one and remove before adding dumplings.

Dumplings:

Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Knead several times. (Some people like to pinch off pieces of the dough and drop into broth but I like them uniform and this is so easy. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares, like in the photo below. Note: It is so easy to cut them with a pizza cutter and much quicker and they taste just the same!

Remove lid on pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes.

This recipe makes about 10 to 12 servings.

Enjoy!

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Filed under: Ham and Dumplings | Tagged: celery, cooking, cup celery, dinner, dumplings, easy recipes, Entertaining, food, ham, ham and dumplings, leftover ham, Onions, recipes, soup, Southern, southern lady, teaspoon parsley | 11 Comments »

HAM AND GRITS

Posted on March 11, 2013 by The Southern Lady

Southerners love grits any way you “fix” them and this is one of my favorites. You can also make this using sausage, bacon or shrimp.

3 cups water

3/4 cup quick cooking grits

1/2 teaspoon salt

4 tablespoons butter or margarine

2 eggs, beaten

1/4 teaspoon garlic powder

1 cup ham, cooked and chopped

1/4 cup green onions, chopped (can use regular onions)

Several drops hot sauce, Optional

1 cup shredded cheddar cheese or cheese of your choice, divided (can use more cheese if you like a lot)

Bring water and salt to a boil, add grits and cook five minutes until thick. Remove from stove and add butter, eggs, garlic powder, ham, green onions, hot sauce and half the shredded cheese. Mix together and pour into sprayed casserole. Sprinkle rest of the cheese on top. (I use a 9 x 5 loaf pan). Bake in preheated 375 degree oven for 30 to 35 minutes uncovered.

Note: If I have any ham and grits leftover, I fry them the next morning. Make it into patties just like you would potato cakes (I use my hands). Dip in flour, then into beaten egg, in flour again and fry. Serve with your favorite topping such as syrup, powdered sugar or whatever you like.

Enjoy!

Filed under: Ham and Grits | Tagged: baked grits, baking, Breakfast, brunch, cheese, cheese grits, cooking, dinner, easy recipes, Entertaining, food, fried grits, grits and ham, ham, Onions, Southern, southern lady | 22 Comments »

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