hosted by Laverne Diede & Rhonda Fitterer
Ham Primavera
- 1/2 lb. fresh mushrooms, sliced
- 1 small onion, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 2 tsp. Italian seasoning
- 2 tsp. chicken bouillon granules
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 cups milk
- 1 (7 oz.) pkg. thin spaghetti, cooked and drained
- 2 cups cubed fully cooked ham
- Grated parmesan cheese
In a large skillet, sauté mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt, and pepper until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in the spaghetti and ham, heat through. Sprinkle with parmesan cheese.
Turtle Sundae Dessert
- 1 pkg. German chocolate cake mix
- 1/2 cup evaporated milk
- 1 cup chopped pecans
- 1 (14-0z.) pkg. caramels
- 6 Tbsp. butter
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare cake mix according to package directions. Set aside half of the batter. Pour the remaining batter into a greased and floured 13×9-inch baking pan. Bake for 18 minutes. Meanwhile, in a saucepan over low heat, melt the caramels, milk and butter. Remove from the heat and add the pecans. Pour over the cake. Springle with chocolate chips and pour the reserved batter over top. Bake for 20-25 minutes more, or until cake springs back when lightly touched.
