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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - March 21, 2008


Ham and Broccoli Dinner

Serves: 12


  Download this recipe.

2 10 1/2-ounce packages frozen broccoli spears cooked
6 eggs hard-cooked, sliced
2 cups ham cooked diced
1/2 pound american cheese grated
1/3 cup tapioca quick-cooking
1/3 cup green bell peppers diced
1/3 cup onions diced
1/3 cup celery diced
2 tablespoons parsley chopped fresh
1/3 cup mayonnaise real
1 cup evaporated milk
2 10 1/2-ounce cans cream of mushroom soup
1 cup bread crumbs dry
1/4 cup margarine melted


Heat oven to 350 F. Grease a 9 x 13-inch baking dish. Cut broccoli spears into bite-size pieces and spread in baking dish; cover with sliced eggs. Combine ham, cheese, tapioca, green pepper, onion, celery, parsley, mayonnaise, milk, and soup. Pour over contents of baking dish. Cover with a mixture of bread crumbs and melted margarine. Cover and bake for 15 minutes; uncover and bake for another 15 minutes.

Note: Make ahead and remove from refrigerator 1 hour before baking.




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