hosted by Laverne Diede & Rhonda Fitterer
Ranch Ham “N” Cheese Pasta
- 1 package (16 ounces) penne or medium tube pasta
- 1 cup milk
- 1/4 cup butter
- 2 envelopes (1 ounce each) ranch salad dressing mix
- 1 tsp garlic salt
- 1 tsp lemon-pepper seasoning
- 2 cups shredded Colby-Monterey Jack cheese
- 1 cup sour cream
- 2 cups cubed fully cooked ham
- 1/2 cup crushed saltines (about 15 crackers)
- 1/4 cup shredded Parmesan Cheese
Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended. Add the ham, cracker crumbs and pasta; cook and stir until heated through. Sprinkle with Parmesan cheese.
Glazed Lemon Zucchini Bread
- 2 cups cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/2 cups sugar
- 2 Tbsp. lemon juice
- 1/2 cup milk
- Zest of 1 lemon
- 1 cup grated zucchini
- Glaze ingredients
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. milk
Preheat oven to 350 degrees. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs; add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to mixture; blend well. Fold in zucchini until blended. Add dry mixture to wet mixture and blend all together until well combined. Pour into a greased 9 x 5 loaf pan.
Bake for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
