Ham and Pasta Casserole

Today's recipe is based on a recipe posted by Diana Rattray, the About.com guide for Southern Cooking.  I didn't write down the actual name of the recipe or I'd give a link to it.  This was a yummy way to use up leftover ham.  It's pretty similar to mac and cheese with extras.  I used a 2 quart, wide baking dish plus a 1 quart baking dish and there was still too many bread crumbs. So, I recommend starting with 1 cup and deciding whether the extra 1/2 cup seems too much.  I made some other variations, so this recipe reflects what I did.  If you add more pasta, you need to increase the milk or it will be too dry.

Cheesy Ham and Pasta

12 ounces penne pasta, about 3 cups
10 oz. bag of frozen peas
4 tablespoons butter
3 green onions, thinly sliced
2 tablespoons fresh chopped parsley
1 tsp finely chopped garlic
5 tablespoons all-purpose flour
3 cups milk
2 cups diced ham
2 1/2 cups cheddar cheese, about 12 ounces, divided

Topping
1 1/2 cups fresh bread crumbs
2 tablespoons melted butter

Spray a 2 quart

Handy Meat Pies

:Photo from Taste of Home. To be replaced by my own soon.

My Mom made these and they are SO good!  They aren't very large so definitely 2 for most adults. So yummy!  Mom used italian sausage (squeeze out of tubes).  You can use hot if you want.

Originally published as Handy Meat Pies in Taste of Home April/May 1998

Handy Meat Pies

3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 tablespoons minced fresh parsley
1 tablespoon water
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tubes (12 oz each) buttermilk biscuits

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
• On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
• Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.

Nutrition Facts

1 each: 214 calories, 10g fat, 29mg cholesterol, 593mg sodium, 19g carbohydrate, 11g protein.

Coconut Cake

This was absolutely yummy.  I wanted a coconut cake for my birthday and I wanted a frosting that wasn't so sweet. This was excellent!  This recipe is from Pillsbury.com.  I don't have 8 inch cake pans and used 9 inch instead, which meant that I couldn't torte them (split for 4 layers).  The center filling is just a little thicker.  I also found I didn't have to use anywhere near a whole bag of coconut.

Coconut Cake

1 box (1 lb. 2.25 oz) butter recipe yellow cake mix
1/2 cup butter, softened
3/4 cup canned coconut milk
1/2 cup water
3 eggs
1/2 bag (14 oz) flake coconut
2 cups sugar
1 container (16 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Heat oven to 350°F. Generously grease bottoms and sides of 2 (9-inch) round cake pans with shortening.  Lightly flour.  In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.  Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.

In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.

Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on first layer. Top with remaining layer, cut side down.   Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving. 

16 servings. Each serving 529 calories, 27g fat, 359 mg sodium, 66 carbs, 2g fiber, 5g protien.