Ham, Broccoli and Mushrooms Frittata Recipe

Breakfast, Brunch, Light Suppers, Eggs, Meats: Pork, Ham, Recipes No Responses »
Apr 232008

I love a generous portion of vegetable laden frittata for any meal. A budget conscious recipe, it’s an excellent way to use leftover ham. Or, skip the ham and increase your favorite vegetables to make a delicious vegetarian version.

1 cup broccoli florets
3/4 cup fresh mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato

Preheat oven to 375° Generously grease a 1-1/2 quart baking dish.

If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.

Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.

In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Stir in the cheese, tomatoes and broccoli mixture from the skillet.

Pour into your prepared dish and bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 2:09 pm

Magic* National Treasure Pinto, Navy or Great Northern Beans Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili, Thrifty Budget Frugal Recipes No Responses »
Apr 222008

Steaming bowl of beans in hand, The Husband turned to me and said, “These are a national treasure.” Whether you choose pinto, navy or great northern beans this easy recipe will earn you raves. It’s a highly nutritional dish that fits most any budget. Use a left over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon whole pepper corns
½ bunch of parsley – about 1 cup, stalks and all
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces”
¼ cup apple cider vinegar
Salt 1 teaspoon to 1 tablespoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven, cover with fresh cold water and soak for 8 hours.

In a section of cheese cloth place bay leaves, pepper corns, garlic cloves and the parsley. There is no need to peel the garlic. You may need to fold or wad the parsley to make a nice bundle. Fold the sides of the cheese cloth over the seasonings and roll up. Secure your bundle with a clean cotton string. Tip: if you’ll start with the bay leaves and work in order, the pepper corns won’t roll away.

Wash the carrots, celery and yellow onion. No need to peel, these will be removed when the beans have cooked. No need to chop, just break the vegetables that are too long to fit easily into the Dutch oven.

Place the carrots, celery, yellow onion, seasoning bag and pork in the bottom of a Dutch oven or slow cooker. Drizzle the olive oil on top. Drain and rinse the beans and add them to the pot. Cover with fresh cold water to a scant inch above the beans. On a stove top, turn the heat on high. Without allowing the pot to come to a boil, immediately reduce the heat to a slow simmer when the water is about to boil. Place lid on top, slightly askew to vent some steam and cook until tender; between 3 and 6 hours depending on the simmer. In a crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the beans are finished, prepare according to package directions. Peel and chop the sweet onion.

When the beans are cooked, remove the seasoning bag and vegetables. Add salt if you like. Add ¼ cup of vinegar wait a minute or two, taste and adjust to your liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet onion and a few dashes of Crystal Sauce.

These beans taste even better the following day :-)

Tip: Do not add salt or vinegar to your beans until they have finished cooking. Acidic ingredients cause bean skins to become tough during cooking.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 6:45 am

Pineapple Upside-Down Cake Recipe

Recipes, Sweet Treats and Desserts, Cakes and Desserts No Responses »
Apr 212008

Deliciously moist and economical, pineapple upside-down cake keeps well and makes great use of Grandma’s cast iron skillet.

12 tablespoons butter
1 cup dark brown sugar
1/4 cup pineapple juice
5 pineapple rings
5 Maraschino cherries
1/2 cup milk
1 egg
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar

Preheat oven to 400°.

Place an 8″ or 9″ oven proof (cast iron!) skillet over low heat on the stove top. Melt 4 tablespoons of the butter in the skillet; add the brown sugar and stir until dissolved. Remove the skillet from the heat and stir in pineapple juice. Place pineapple rings in the syrup in the bottom of the skillet and place a cherry in the center of each. Set the skillet aside to cool.

Melt the remaining butter in your microwave or in a small pan over low heat. If using a pan, remove from heat and add the milk and egg; beat well.

In a large bowl stir the flour, baking powder, salt and granulated sugar to blend well. Add the milk and egg mixture to the dry ingredients and beat until smooth.

Pour the batter over the pineapple slices and bake in the preheated oven for 35 – 40 minutes until lightly golden brown and a pick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 – 15 minutes. Place your serving platter over the pan and invert the pan to turn the cake onto the plate fruit side up.

Note: you can use an 8″ or 9″ cake pan. Use a small saucepan to melt the butter; stir the brown sugar and pineapple juice. Pour the syrup into the bottom of a cake pan and proceed as directed.

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Posted by Mrs. Magic at 2:41 pm

Asparagus Ham and Swiss Cheese Quiche Recipe

Breakfast, Brunch, Light Suppers, Eggs, Meats: Pork, Ham, Recipes No Responses »
Apr 112008

Ham and asparagus quiche is a favorite use for leftover ham. Served as breakfast, brunch or supper, quiche can be prepped well ahead of time to give you more time with friends and family.

1-1/2 pounds fresh asparagus or 20-ounces frozen
1 pound cooked ham
2 cups Swiss cheese
1/2 cup onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
2 tablespoons dried vegetable flakes
1/4 teaspoon pepper, freshly cracked and ground

Preheat oven to 375°. Generously grease 2 9-inche pie pans.

If you’re using fresh asparagus remove the fibrous part of the stalk. Wash and pat the asparagus dry and chop into bit sized lengths. Chop the onion. Grate the cheese.

In a large bowl, beat the eggs. Add the milk, baking mix, vegetable flakes and pepper.

Spread the asparagus, ham, cheese and onion into the prepared pie pans. Gently pour the egg mixture over the asparagus mixture adding half to each pie pan.

Bake for 25 – 35 minutes until lightly browned and a knife inserted hear the center comes out clean.

Yield: 12 servings.

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Posted by Mrs. Magic at 2:08 pm

Zesty Baked Carrots Recipe

Recipes, Side Dishes and Vegetables No Responses »
Apr 072008

You’ll love this easy on the budget side dish of carrots. It’s delicious with a hint of horseradish and a touch of sharp cheddar cheese.

1 pound carrots
1/4 small onion
3/4 cup mayonnaise
1/3 cup water
1 tablespoon prepared horseradish
1/4 teaspoon pepper, freshly cracked and ground
1/2 cup dry bread crumbs
2 tablespoons butter
1/2 cup sharp cheddar cheese

Wash and cut the carrots into 1/2-inch slices. Mince the onion. Melt the butter. Grate the cheese.

Steam the carrots until they’re just tender. Meanwhile, in a small bowl mix the sauce by stirring together the mayonnaise, water, horseradish and pepper. In another small bowl add the melted butter to the bread crumbs and stir to blend

Add the steamed carrots in a 1-quart baking dish. Pour the sauce mix over the carrots and sprinkle the bread crumb mixture on top.

Bake for 25 – 30 minutes. Sprinkle with the grated cheese and return to the oven for 2 – 5 minutes until the cheese melts.

Yield: 6 servings.

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Posted by Mrs. Magic at 10:51 am
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