Recipes

This will always be one of my "week after" ham dishes i love to cook and enjoy. Serve warm on winter nights...my type of comfort food!

Aromatics mix:

1 teaspoon each of: aniseed, seasoned salt, italian seasoning, ground black pepper and dried basil

Creamy Sauce:

2 to 3 cups "leftover" fully cooked ham, sliced in strips

1/2 stick margarine

1 tablespoon minced garlic

1 medium onion, chopped

2 medium carrots, julienned

2 celery ribs, julienned

2 heaping tablespoons flour

1/2 cup reserved boiled pasta water

1 package 8 oz cream cheese, softened

1 tall can evaporated milk

1/4 cup caesar salad dressing

pinch of sugar (optional)

1 lb spaghetti, boiled al dente, drained

grated parmesan cheese

Place all aromatics in a bowl and crush with back of a spoon. Take out 1 teaspoon of aromatics mix and drop in boiling water with spaghetti.

In a large skillet, warm cooked ham strips for about 5 minutes; remove from skillet and set aside. Saute garlic, onions, carrots, and ribs in margarine. Stir in flour until smooth and bubbly. Stir in remaining sauce ingredients and continue stirring until heated through, about 6 to 8 minutes. Coat cooked/drained spaghetti with creamy sauce. Transfer to plate and sprinkle with grated parmesan cheese. Enjoy...and don't forget the wines!