Friday, November 5, 2010

Spaghetti Carbinari

Spaghetti to serve 4-6 people
1/2 cube margerine or butter
1 cup diced ham (or less if you want)
1/2 chopped onion
2 eggs
1/4 cup milk or silk

Start boiling the spaghetti. Saute ham and onion in 1/4 cup butter/margerine until the onion is tender. Beat the eggs and add to the ham and onion mixture.
Drain the spaghetti when it's ready. Add the rest of the butter/margerine and milk. Immediately stir the spaghetti into the meat mixture. Sprinkle with parmesan cheese or parsley.  Best while hot. Serves 4-6.

Chicken-Ham Italiano

Quick, easy, and tasty!

1/2 pound boned chicken, cut in strips
2 tablespoons cooking oil
5 ounces boiled ham, cut in strips (1 cup)
2 cups sliced mushrooms (can replace with carrots)
1 onion, chopped
1 medium red or green pepper, diced
1 cup chicken  broth*
1/2 cup white wine
1 1/2 cups dry Instant Rice (any kind of parboiled rice*)
1/2 cups grated Parmesan cheese (optional)
1 tablespoon dried parsley, or 1/2 cup chopped fresh parsley
*Or use 1 1/2 cups chicken broth

Brown chicken in oil. Add ham and vegetables; saute until vegetables are crisp-tender (about 3 minutes.) Add broth and wine. Bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add cheese and parsley and fluff with fork. Makes 4 large servings.

* If you only have regular rice, you can cook the rice separately according to package directions and combine with the other ingredients the last 5 minutes, decreasing the broth to about 1 cup.