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Results 11 - 20 of 25 for baked center cut ham
Skin onions. Cut a slice from top of ... until tender. Remove centers, leaving firm shell. Add ... with butter and bake in moderate (350°F) oven, surrounded ... Beat well. Add ham and pepper.
12. EASTER HAM SLICE
Season ham lightly with garlic powder (do ... the potato mixture. Bake in a preheated 325°F oven ... minutes. Serve sliced. Yield: 4-6 servings.
13. HAM LOAF
Mix well. Bake in loaf pan or shape ... remaining cracker crumbs on top. Bake 2 hours at 275 degrees. Mix and serve on individual slices of ham loaf.
Prepare chicken breast as follows: Cut each breast in half, removing ... as follows: Mince ham in food processor. Melt butter ... breast in the center and cover with each of ... sheet pan and bake in oven for about 20 ... with sauce. Serves: 4.
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture. Bake at 325 degrees for 1 ... serve. Yield: 4-6 servings.
Precook a little: 1 c. ... minced onion Brown ham pieces slightly. Stir flour into ... all. Cover and bake for 60 minutes at 375 ... for 15 minutes more.
Heat oven to 400 degrees. ... 1/2 inches. Sprinkle ham, cheese and onions in ... Pour into plate. Bake until knife inserted in center comes out clean, 35 to ... 20 to 25 minutes.
18. CALICO QUICHE
CONVENTIONAL METHOD: Heat oven to ... in asparagus, corn, ham, 1 cup cheese, onion, ... 1/2 cup cheese. Bake for 45 minutes or until knife inserted near center comes out clean. MICROWAVE METHOD: ... pepper. Pour into baked shell. Microwave on low for ... 5 minutes before serving.
Heat water and butter in ... baking dish, leaving center open. Melt butter in large ... Simmer 4 minutes. Cut tomatoes and add to sauce with ham. Spoon ham mixture into ... cheese over all. Bake at 400 degrees for 40 ... recipe for 13x9 pan.
Cut the eggplants in half lengthwise ... hollow out the center of each half to make ... in the ground ham, 2 cups of the ... butter on top. Bake in the middle of the ... a large heated platter.
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