dagblog - Comments for "Hurry Up Ham and Noodles"

Thanks for letting me know

trkingmomoe — Sun, 23 Sep 2012 00:35:34 +0000

In reply to I already commented about

Thanks for letting me know how it turned out. It is just a basic sauce you can use with many foods.

I already commented about

Richard Day — Fri, 21 Sep 2012 19:16:57 +0000

In reply to Hurry Up Ham and Noodles

I already commented about this at your blog.

I just found myself using your recipe but playing a variation with what I had left in the fridge.

I used two slices of bacon (why I had bacon must have been based on some sale) and one polish sausage.

I had some whipped cream (again, why?) and Mozzarella.

I also had long spaghetti (whole wheat, I also keep rice somewhere)...

Anyway, it was delicious if not a little over the fat limit which ham would have cured--pun intended.

Of course I played with spices, etc....

It was pretty good!

One thing, I used this little pan and I am still soaking out cheese at the bottom of the pan.

the end

Yes, he said "SOS" when the

Ramona — Fri, 21 Sep 2012 18:42:57 +0000

In reply to SOS is its shorten name.

Yes, he said "SOS" when the kids were around! But, really? They still serve it? I'll have to tell him.

SOS is its shorten name.

trkingmomoe — Fri, 21 Sep 2012 18:32:32 +0000

In reply to I made that when our kids

SOS is its shorten name. They still serve it in the military. I ate my share of it.

Your welcome. This is a very

trkingmomoe — Fri, 21 Sep 2012 18:29:40 +0000

In reply to I love quick recipes and this

Your welcome. This is a very light sauce and the egg noodles absorb the sauce. There is no need for a thickener, because the cheese thickens it up just enough. I usually use milk because that is what I have on hand. If you add a vegetable, it needs to be precooked because the sauce is almost brought to boiling. You don't want to bring it too high of temperature or the cream or milk will curdle.

I have more to come.

I made that when our kids

Ramona — Fri, 21 Sep 2012 11:59:07 +0000

In reply to Ooh, I'd forgotten cream

I made that when our kids were still at home, too. My Marine husband called it "Shit on a Shingle".

I love quick recipes and this

Ramona — Fri, 21 Sep 2012 11:57:52 +0000

In reply to Hurry Up Ham and Noodles

I love quick recipes and this sounds good. I would use milk instead of cream, I think, but I might dream about cream! A roux would work, as well, and I love AA's idea of using cream cheese. I'll have to try that.

Thanks, Trkng. Keep 'em coming!

Ooh, I'd forgotten cream

PeraclesPlease — Fri, 21 Sep 2012 10:59:40 +0000

In reply to I just remembered, I was

Ooh, I'd forgotten cream chipped-beef on toast, now those are some scary memories, especially when I made it myself.

I just remembered, I was

artappraiser — Fri, 21 Sep 2012 10:02:53 +0000

In reply to I make something very similar

I just remembered, I was inspired by memories from when I was very young, my Mom making cream chipped beef on toast or creamed tuna on toast I wanted something with that flavor and texture again, it stayed in my mind, even though she never cooked stuff like that when more kids came along. (The peas are often in those cream sauce on toast recipes.) I suspect she may have learned it in her home economics class, as she was in high school during WWII, and the cream chipped beef was from the depression era; plus I imagine them getting taught to make a white sauce. I think it had a reputation as a cheap meal, a way to stretch crummy meat and fill your stomach, but as she grew up on a farm with lots of kids, and her immigrant Mom would never had made something like that, she probably thought she was making something fancy that she learned at school. To her at the time, something fancy would be what "career" girls ate at the dime store lunch counter.

I make something very similar

artappraiser — Fri, 21 Sep 2012 09:47:39 +0000

In reply to Hurry Up Ham and Noodles

I make something very similar which I created when my diet forbid aged cheese and I was craving a cheesy pasta

I start with a roux at the bottom of a saucepan, then stir in milk to make a white sauce, but before I throw in the chunks of ham, I throw in some chunks of cream cheese, let those melt in. (The cream cheese also allows you to be lousy at making thick white sauce from a roux, hah!) I then usually put in a bit of fresh garlic and a bit of mustard-powder or jar mustard, fresh dill if I have it,

and then along with the chunks of ham, tiny green peas

It can then be let to bubble to any desired thickness

I think egg noodles or fettucine tastes best with this, rather than regular Italian pasta, really makes a difference because of the texture

Also if you make it with green spinach-fettucine, it makes for a very nice Easter dish, presentation-wise

It works well as a leftover, as the cream cheese makes it a little hard in the frig (like lasagna), and you can cut an individual serving chunk, stick it in a dish and put it in the micro and it's just as good as it was the day before