Friday, August 12, 2011

Ham Tetrazzini Recipe

Serves four to six. This was always a favorite dish when the children were growing up.
2-1/2 cups finely cubed ham
1/2 lb. fresh button mushrooms
1/4 cups butter or margarine
1/2 cup finely sliced scallions
2 cloves garlic, crushed
8 sliced black olives
1-2/3 cups light cream
3 T. cornstarch
2 T. tomato paste
1/4 t. ground nutmeg
Salt and pepper to taste
12  oz. shells or noodles
Parmesan cheese for garnish

Preheat oven to 375 degrees. Cut the ham in 1/4-inch cubes. Put the mushrooms, butter, onions and garlic in a pan and bake 12 minutes, then mix lightly with the ham. Add the sliced olives to the mixture.

Make the sauce: Blend the cream with the cornstarch and cook over low heat until it thickens, then stir in the tomato paste, nut meg, salt and pepper.

Stir the sauce into the ham mixture. Boil the noodles in plenty of boiling salted water until tender, about 10 to 12 minutes, then drain. Put the noodles on a deep platter or serving dish and put the heated sauce on top. Sprinkle with parmesan cheese and serve immediately. Pass a bowl of cheese.

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