Wild Rice And Ham Country Tart Food

IMPOSSIBLY EASY COUNTRY DIJON WILD RICE AND HAM PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer ham, bell pepper, wild rice and cheese in pie plate.
• In medium bowl, mix remaining ingredients except almonds with whisk or fork until blended. Pour over ingredients in pie plate. Sprinkle with almonds.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with fresh chives.

WILD RICE AND HAM COUNTRY TART

Steps:

• Heat oven to 425°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake at 425°F. for 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F. In medium bowl, combine all filling ingredients set aside. In small bowl, beat eggs until blended. Add sour cream, mustard, salt and pepper blend well.Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling sprinkle with remaining I cup cheese. Arrange pecan halves on top.Bake at 400°F. for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand, 10 minutes before serving.Nutrition Per Serving: Calories 400 Protein 18g Carbohydrate 26g Fat 25g Sodium 650mgPICTURE: Top to bottom: Dotted Swiss and Spinach Quiche, Wild Rice and Ham Country TartFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WILD RICE AND HAM CHOWDER

Steps:

• In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.

WILD RICE AND HAM CASSEROLE

Steps:

• Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.

WILD RICE AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
• Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
• Combine soup, mayonnaise and mustard, spread over casserole.
• Sprinkle with Parmesan cheese.
• Bake 45 minutes.