PHOTOS: BLAINE MOATS
FOOD HOW TO COOK
80 | April 2019
DINNER in the BAN K
Plan to cook extra ham so you can pull together one of these easy 30-minute meals.
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3
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4
1 HAM & PEA
TORTELLINI
Cook one 9-oz. pkg.
refrigerated cheese-
filled tortellini
according to package
directions, adding
½ cup peas the last
2 minutes. Drain,
reserving ½ cup
cooking liquid. In same
pot melt 1 Tbsp. butter
over medium. Add
1 cup cubed ham;
cook 2 minutes or until
heated through. Stir in
2 cups arugula until
wilted. Stir in ½ cup
half-and-half; bring
to boiling. Reduce
heat; simmer 2 to
3 minutes or until
thickened. Stir in ¼ cup
Parmesan cheese
and pasta mixture;
heat through. Stir in
reserved cooking liquid,
if necessary. Serves 4.
2 CHEF’S SALAD
Whisk together ¹/₃ cup
olive oil, ¼ cup malt
or cider vinegar,
1 Tbsp. chopped fresh
dill, 1 Tbsp. capers,
and ¼ tsp. salt. Add
one 10-oz. container
grape tomatoes,
halved; let stand
15 minutes. On a platter
arrange 6 cups torn
iceberg lettuce, 6 oz.
cooked ham cut into
strips, 1 cup shredded
cooked chicken, 4 oz.
cubed cheddar
cheese, four halved
hard-boiled eggs,
and eight slices toasted
party rye bread.
Spoon on tomatoes
and dressing. Serves 4.
3 OPEN-FACED
CUBAN SANDWICH
On each of four slices
toasted country
bread spread ½ Tbsp.
mustard then layer on
dill pickle slices,
2 oz. thinly sliced
cooked ham, 2 oz.
thinly sliced deli roast
beef, and 1 oz. Swiss
cheese. Broil 1 to
2 minutes until cheese
is melted. Serves 4.
4 TEX-MEX HAM
AND BEANS
In a large skillet cook
two slices bacon over
medium until crisp.
Add 1½ cups chopped
ham, ½ cup each
chopped onion and
green sweet pepper,
one chopped
jalapeño pepper
(if desired), and two
minced cloves garlic.
Cook and stir 4 minutes
until vegetables are
tender. Stir in three
chopped medium
tomatoes and one
15-oz. can pinto
beans, rinsed and
drained. Bring to
boiling; reduce heat.
Simmer, uncovered,
10 minutes, stirring
occasionally. Top with
cilantro. Serves 4. n
