Cookin’ with Carolyn Ramen Corn Chowder

Cookin’ with Carolyn Ramen Corn Chowder

2 cups water
1 pkg. (3 oz.) chicken ramen noodles
1 can (15-1/4 oz.) whole kernel corn,
drained
1 can (14-3/4 oz.) cream-style corn
1 cup 2% milk
1 tsp. dried minced onion
1/4 tsp. curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1Tbsp. minced fresh parsley
1 Tbsp. minced chives
In a small saucepan, bring water to a boil.
Break noodles into large pieces. Add
noodles and contents of seasoning packet
to water. Reduce heat to medium. Cook
uncovered, for 2-3 min. or until noodles are
tender. Stir in the corn, cream-style corn,
milk, onion and curry powder; heat through.
Stir in the cheese, bacon, parsley and chives
until blended. If desired, top with additional
cheddar cheese and additional minced fresh
chives. Makes 4 servings. Enjoy!
Waldorf Stuffed Ham
1-1/2 cups unsweetened apple juice
1/4 cup butter, cubed
1 pkg. (6 oz.) pork stuffing mix
1 medium tart apple, finely chopped
1/4 cup each chopped sweet onion
and celery, chopped
1/4 cup chopped walnuts
1 bone-in-fully cooked spiral-sliced
ham (8 lbs.)
1 can (21 oz.) apple pie filling
1/4 tsp. ground cinnamon
In a large saucepan, bring apple juice
and butter to a boil. Remove from heat;
stir in the stuffing mix, apple, onion,
celery and walnuts. Place ham on a rack,
in a shallow roasting pan. Spoon stuffing
by tablespoonfuls between ham slices.
Spoon pie filling over ham; sprinkle with
cinnamon Bake, uncovered, at 325
degrees F. for 1-1/4 to 1-3/4 hours or
until a meat thermometer reads 140
degrees. Let stand for 10 min. before
serving. Yield: 14-16 servings. Enjoy!