#3895 - Ham and Broccoli Puff Pastry

(by Shirley McNevich)

1 sheet of frozen puff pastry (thawed according to box directions)
4 beaten eggs
1 envelope Lipton Recipe secrets vegetable recipe soup and dip mix
10oz. frozen chopped broccoli (thawed and well drained)
1/2 cup cooked/cubed ham OR turkey
1 cup whipped cream cheese
1/2 cup shredded cheddar cheese

In a bowl add the eggs, drained chopped broccoli, ham/turkey, dip mix and whipped cream cheese--mix well. Cover the bowl and refrigerate it for 20 minutes. Unfold one sheet of puff pastry dough on a lightly floured counter and roll it into a 9 x 13 rectangle. Place the pastry dough into the bottom of a greased 9 x 13 baking dish. Use the tines of a fork to prick holes all over the pastry dough. Spread the broccoli mixture evenly over the pastry dough. Sprinkle the shredded cheddar cheese evenly over the top. Bake at 375 degrees 30-35 minutes or until set. Cool for 15-20 minutes, then cut into squares.

#3758 - Ritzy Ham Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2/3 cup mayo
1 1/2 cups bite sized cooked ham pieces
4oz. shredded Swiss cheese
1 TBSP finely chopped green bell pepper
1 TBSP Gulden's spicy brown mustard
3/4 cup crushed Ritz crackers
2 TBSP butter (melted)
extra Ritz crackers for dipping

In a bowl add cream cheese and mayo--beat until smooth. Add ham pieces, shredded Swiss cheese, chopped green bell pepper and spicy brown mustard--stir to mix. Spread the mixture into a 9" glass pie plate. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Spread the cracker mixture evenly over the top. Bake at 400 degrees 13-15 minutes or until hot. Serve hot with Ritz crackers.

#2122 - Ham and Zucchini Casserole

(by Julie [Edinger] Solomon - friend)

3 medium zucchinis (washed, peeled and shredded)
1 small onion (grated)
1/2 cup canola oil
3/4 cup Bisquick
1 cup shredded cheddar cheese
1lb. cubed cooked ham
3 eggs
1/4 to 1/2 tsp. pepper

In a bowl add shredded zucchini, grated onions, shredded cheddar cheese and ham--set aside. In a separate bowl add eggs, oil and pepper--beat with a whisk. Add Bisquick to egg mixture--stir until mixed. Pour the Bisquick mixture over the zucchini mixture--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 35-45 minutes or until top is slightly browned.

#703 - Egg Impossible Pie

(by Shirley McNevich)

1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup cooked turkey, ham or chicken (cut into bite sized pieces)
1/4 cup chopped red peppers
1/4 cup chopped onions
1 cup shredded cheddar cheese

In a blender add milk, Bisquick and eggs--blend for 15 seconds. Grease a 9" deep pie plate. Arrange your choice of meat pieces on the bottom, and sprinkle the chopped red peppers and chopped onions on top of the meat. Add salt and pepper to your taste. Pour the Bisquick mixture on top of the peppers and onions. Place pie plate on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven, sprinkle the cheese on top, and return to oven until cheese melts.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#482 - Crescent Roll Quiche

(by Ginny Ridsdale - friend)

1 package Pillsbury crescent rolls
1 cup bacon bits OR 3 slices of diced cooked ham
1 1/2 cups grated Swiss cheese
1/3 can French's french fried onion rings
2 eggs
1 1/2 cups milk
1 dash Worcestershire sauce
1 dash nutmeg
salt and pepper to taste

Grease a 9" cake pan. Open rolls, separate the rolls, and place them on the bottom of the cake pan like a crust. Spread ham OR bacon on top of crust, then the same with the Swiss cheese. Sprinkle onion rings on top of cheese. In a bowl, beat the eggs, milk, Worcestershire sauce, nutmeg, and salt and pepper (to taste). Pour the liquid mixture evenly over the top of the onion rings. Bake at 350 degrees for 40 minutes or until firm.