Christmas leftovers: elegant and easy

left overs.
Elegant and easy and still so festive.
Excellent small plate offerings too.
Ham Stuffed Manicotti
  • 14 manicotti shells
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1/4 cup butter or olive oil
  • 1-2 cups cooked cubed ham
  • 1/3 cup grated Parmesan cheese
  • 6 Tbsp. butter or olive oil
  • 6 Tbsp. flour
  • 3 cups milk
  • 2 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.  In another heavy saucepan cook 6 tbsp butter or olive oil until foamy.  Stir in flour and cook–stirring constantly until the mixture bubbles, about 3 minutes.  Add milk, and cook, whisking constantly, until the sauce thickens. Stir in cheese. Mix 1/4 of the cheese mixture with the ham. 
Fill manicotti shells with the ham mixture. Spread 1/2 cup cheese sauce in greased 13×9 glass baking dish, and arrange filled shells over sauce. If there is any leftover mixture, sprinkle it over the tops of the stuffed shells. Pour remaining cheese sauce atop the stuffed manicotti. Sprinkle with a 1/2 cup of parmesan cheese and bake in a 350 oven for 30-35 minutes or until bubbly.
Ham Phyllo Rolls
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup basmati rice, uncooked
  • 2 cups chicken broth
  • 1 cup cubed cooked ham
  • 1/2 cup bottled Alfredo sauce
  • 1 cup frozen baby peas, thawed OR chopped leftover asparagus
  • 1/3 cup butter, melted
  • 16 (9″ x 14″) sheets frozen filo dough, thawed
  • 1-1/2 cups shredded Havarti cheese, divided
Preheat oven to 375 F.
Cook onion and garlic in the olive oil until tender. Add rice and stir to coat. Add the  chicken broth, cover pan and simmer for 15 – 20 minutes until rice is tender.
Stir in ham, Alfredo sauce, and 1/2 cup cheese + the filling
( asparagus, peas, artichokes ) Set aside.
Place one phyllo sheet on a cookie sheet and brush with butter. Layer seven more phyllo leafs over the first leaf, basting with butter. Spread half of the rice and ham
mixture over 1/3 of the stacked phyllo–leaving a 1 inch border on 3 sides. Cover the half with the remaining cheese. Begin to roll up the phyllo–using the long end.  Roll the dough over one-and-a-half times. Using two spatulas, lift and place on a rimmed cookie sheet * because of melted drippy butter. Brush with butter and cut a few slits in the phyllo roll. Repeat with the remaining phyllo,
buter and filling to make two rolls. Bake for 25 – 35 minutes until the rolls are browned and crisp. Let stand for about 10 minutes before slicing each roll into thirds.
Serve with a drizzle of Afredo sauce.
*Can be refrigerated up to 8 hours ) add another 8 -13 minutes to baking time if chilled ) However, the Phyllo bakes puffy-ier if baked directly.
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This entry was posted in brunch, cheeses, holiday, leftovers, recipes and tagged , , , . Bookmark the permalink.

2 Responses to Christmas leftovers: elegant and easy

  1. James Poling says:

    Great ideas. We have lots of leftover ham. Now, we know what we can do with it.

  2. menushoppe says:

    Thank you everyone. We appreciate all the kind comments.
    Our best wishes for a Happy New Year!

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