Cheesy Ham Casserole

Ingredients:

2 cups fresh or frozen broccoli, flowerets, thawed
1-1/2 cups (6 ounces) Kraft Natural Shredded Sharp Cheddar Cheese, divided
1-1/2 cups ham cubes
1-1/2 cups (4 o) rotini, cooked, drained
½ cup Miracle Whip or Miracle Whip Light Salad Dressing
¼ cup chopped green pepper
¼ cup chopped red pepper
¼ cup milk
¾ cup seasoned croutons (optional)

Preheat oven to 350°F. Mix all ingredients except ½ cup cheese and croutons. Spoon into 1-1/2-quat casserole. Sprinkle with remaining ½ cup cheese and croutons. Bake 30 minutes or until thoroughly heated. Makes 4 to 6 servings.

Source: Casseroles & One Dish Meals

Avocado/Pineapple Salad

Ingredients:
2 pcs avocado
4 pcs calamansi juice
4 pcs pineapple slices (canned)
100 gms Baguio lettuce
½ cup low fat cottage cheese
¼ cup honey chopped mint (optional)

Procedure:
1. Cut avocados lengthwise into halves; remove peels and seeds
2. Cut each half into 8 pieces crosswise; sprinkle with a lemon/calamansi juice to prevent discoloration.
3. Cu pineapple slice into halves.
4. Spoon cottage cheese over the greens to make a base for the pineapple and avocado slices.
5. Reassemble one avocado half over each serving of cottage cheese, alternating avocado pieces with pineapple halves.
6. Pour over pineapple and avocado slices.

Per Serving:
8 gm fats, 2 mg cholesterol, 4 mg sodium, 208 cal calories, 19 gm carbohydrates, 1 gm protein

Cholesterol.

Photo courtesy: epicurious

Pork and Lettuce Rolls

Generally, meat filling and lettuce leaves are served separately: guests fill and roll their own lettuce leaves.

1 oz (28 g) dried Chinese mushrooms,

soaked in warm water 20 minutes
2 tsp (10 mL) oil
¼ lb (110 g) ground pork
1 oz (60 g) water chestnuts, finely chopped
2 oz (60 g) bamboo shoots, finely chopped
3 green onions, finely chopped
7 oz (200 g) can crab, drained and flaked
1 tsp (5 mL) sesame oil
1 tsp (5 mL) oyster sauce
1 tbsp (15 mL) sherry
1 head iceberg lettuce, washed and cried

1 Drain mushrooms, remove stems and chop mushroom caps finely

2 Heat oil in a wok and stir-fry pork until golden. Stir in mushrooms, water chestnuts, bamboo shoots, green onions and crab. Cook 1 minute. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into pork mixture.

3 Place 3 level tbsp (45 mL) of the mixture into the center of each lettuce leaf. Fold in the ends of the lettuce leaf and roll up to form a neat parcel.
Serves 4

Beef and Green Onion Fried Rice

1 ½ tbsp (20 mL) butter
1 lb (450 g) skirt steak, sliced thin
2 cups (500 mL) cold cooked rice
Salt and pepper
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sugar
Pinch pepper
3 green onions, finely chopped

1 Melt butter in a wok and stir-fry steak until it has changed color.
2 Add rice and stir-fry over high heat until rice is heated through. Add seasonings and serve decorated with finely chopped green onions.
Serves 4-6

Chicken and Ham Rolls

2 whole chicken breast
1 slice ham steak cut ½ inch (1 cm) thick poultry seasoning
2 tsp (10 mL) hoisin sauce
½ cup (125 mL) all-purpose flour
¼ tsp (1 mL) salt
1 egg, beaten
½ cum (125 mL) milk, or use halt water and half milk
1 tbsp (15 mL) cornstarch
1 ½ cups (375 mL) oil, for deep-frying
1 oz (28 g) vermicelli noodles, deep-fried

1 Remove skin and bone chicken breasts. Place each breast and the small under fillers on a board and cover with foil. Using a rolling pin, press our each chicken piece thinly. Partly cover each breast with the fillet to make an even rectangular shape. Sprinkle with poultry seasoning,

2 Cut ham into four ½ inch (1 cm) wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill 15 minutes.

3 Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with cornstarch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with friend noodles.
Serves 4