Shrimp with Chicken and Broccoli, Creamed Ham and Turkey, Ham and Cheese Overnight Casserole

Shrimp with Chicken and Broccoli

  • 1 lb. cooked chicken, cut in cubes
  • 1 lb. cooked whole shrimp
  • 2 Tbsp. vegetable oil
  • 1 ½ cups broccoli
  • 1 cup chicken broth
  • 1 Tbsp, soy sauce
  • 1 pkg. frozen Chinese pea pods, thawed
  • 2 Tbsp. tomato paste
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 2 scallions chopped
  • ¼ cup dry white wine

If there are shells or tails on the cooked shrimp, remove them. Heat the oil in a wok or skillet and stir fry the broccoli for 1-2 minutes. Remove broccoli from pan and set aside. Add the cooked chicken, shrimp and scallions to the pan and stir fry until heated, about 2-3 minutes. Mix the cornstarch into the cold water and stir. Combine the cornstarch water, chicken broth, soy sauce, tomato paste and wine. Pout the sauce mixture over the shrimp, chicken and scallions in the pan. Add the peapods and broccoli to the pan. Heat the sauce until it boils and becomes thickened. Serve the shrimp and chicken and broccoli over rice.

Creamed Ham and Turkey

  • 1 cup diced cooked ham
  • 1 cup diced cooked turkey
  • 3 Tbsp. butter or margarine
  • 3 Tbsp. finely chopped onion
  • 3 Tbsp. finely chopped celery
  • 3 Tbsp. finely chopped
  • green pepper
  • 3 Tbsp. flour
  • ¼ tsp. red pepper
  • ½ tap. pepper
  • ½ teas. dried thyme
  • 1 cup milk
  • ½ cup half and half
  • ½ tsp. salt

Melt butter or margarine in medium saucepan over medium heat. Sauté the onion, green pepper and celery until they are softened, but not browned, about 5 minutes. Gradually stir in the flour and cook for 1 minute, stirring. Add the salt and peppers and thyme. Slowly stir in the milk combining well with the flour mixture. Add the half and half and stir and cook until the mixture has thickened. Add the ham and turkey. Heat thoroughly. But do not boil. Either serve immediately or cover until ready to serve. Serve creamed ham and turkey over rolls, toast or hot biscuits.

Ham and Cheese Overnight Casserole

  • 1 cup cooked ham, diced
  • ¼ cup shredded Cheddar cheese
  • 1 cup milk
  • 1 cup uncooked elbow macaroni
  • 1 10 1/4 oz can condensed cream of mushroom soup
  • 1/3 cup water
  • 1 cup diced water chestnuts
  • ½ cup diced onion
  • 1/8 tsp. dried tarragon
  • 1/8 tsp. salt
  • 1 tsp. dried parsley
  • 2 Tbsp chopped pimiento
  • ½ cup buttered bread crumbs

In large bowl combine the milk, mushroom soup and water and stir until well blended. Add the uncooked macaroni, water chestnuts, ham, onion, Cheddar cheese, tarragon, salt, parsley, and pimiento and mix well. Cover bowl and refrigerate mixture overnight. About 1 hour before serving time remove bowl from refrigerator. Preheat oven to 325 degrees F. spray 1 ½ quart casserole dish with cooking spray. Spread casserole mixture in the prepared baking dish and spread the buttered bread crumbs over the top. Place in preheated oven and bake for 45-50 minutes or until bubbly and brown.