Ham Tetrazzini

Source: Mom

2/3 cup butter or margarine
1/2 cup flour
1 cup hot milk
1 cup hot chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
1 cup cream or milk
1 pound thin spaghetti
1/2 pound mushrooms, sliced
1 to 2 cups thinly sliced ham
1/2 cup Parmesan cheese
1 large tomato, sliced

Heat 1/2 cup butter and stir in flour. Combine milk and bouillon and stir into flour mixture. Cook, stirring, until smooth and thickened. Add salt, pepper, nutmeg, and cream or additional milk; remove from heat.

Cook and drain spaghetti. Saute mushrooms in 2 tbsp. butter for 5 minutes. Combine half of the sauce with the spaghetti and mushrooms. Place spaghetti mixture in a buttered baking dish. Make a well in the center of the spaghetti mixture. Mix remaining sauce with the ham and place in the well. Top with tomato and Parmesan. Bake in preheated oven (400 degrees) for 20 minutes. Serves 8.

Ham Cups

From: Sara Moulton Weeknight Meals

Ingredients:
Sandwich ham slices, 1 - 2 per serving
Pico de Gallo (you could use chopped sauteed mushrooms, bell peppers, or anything that sounds good in an omelet. I get the pre-chopped pico from the salad section at the store.)
Butter
One egg per serving
Grated cheese
Salsa
Sour cream

Grease a muffin tin and place a slice or two of ham to line each cup, with the ham extending above the edges. Scoop in some veggies to half full. Add a little pat of butter and some salt/pepper. Crack an egg on top and lightly poke it down into the veggies. Put a mound of grated cheese on top (I like monterey jack).

Bake at 400 degrees for around 20 minutes, or until the top expands like a muffin. (The show suggested 15 minutes for baking, but this was to get a runny yolk - and I'm no fan of runny yolks - so I cook them for longer.) Let them sit for a couple of minutes before removing the ham cups to a serving dish.

Serve with salsa and sour cream.