This site is the venue of my collection of special and ordinary Philippine and American dishes. For the last 55 years, My wife, Macrine Nieva Jambalos Katague had been the boss in the Kitchen. However, when she was diagnosed with Parkinson's Disease in 2013, I have to take over her cooking duties. I have been enjoying cooking and this proves that one is never too old to learn new things in life.
Saturday, November 22, 2014
My Recipe for Honey-Baked Ham and Potato Souffle
Instead of or besides turkey, our thanksgiving dinner menu always include honey-baked ham. My wife and I have a simple recipe for any left-over ham. Incidentally, one can now purchased one pound of slice honey baked ham ( without the bone) in our local honey-baked ham store. So you do not have to wait for left-over ham to cook the above recipe.
The following is our favorite ham and potato souffle recipe:
Ingredients
8 big potatoes-peeled and slice to 1 cm thin
1 lb sliced honey- baked ham
1 lb pasteurized sour cream
2 big onions slice to 1 cm thick
½ bunch of fresh parsley
½ cup of milk
¼ cup of flour
Garlic Salt and Pepper to taste
Procedure
Grease a deep pyrex dish with oil and add a dash of flour. Place a bed of slice potatoes, followed by slice of ham, then parsley, onions and garlic salt and pepper. Repeat the layering process two times Then pour the milk. Topped the pyrex dish with potatoes slices. Cover the Pyrex Dish.
Place the pyrex dish in a preheated 375 F oven. Bake for I hour. Serve the dish warm. Enjoy!
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