Ham Strip Potato Green Pepper Stir Fry Rollups Recipes

QUICK HAM STIR-FRY

Steps:

• In large wok, heat oil over medium high heat.
• Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
• Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
• Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
• Serve with additional soy sauce, if desired.

LOUISIANA GREEN BEAN ROLLUPS

Steps:

• I dont know about measurements. This stupid recipe wont do right, it calls for 2 reg sized cans of green beans.
• Open bacon and separate into strips( you can halve these lengthwise). Open green beans and drain.
• Pinch up enough brown sugar to fill fingertips, and rub onto bacon (Sugar layer will be slightly thick).
• Place enough green beans ( about an inch thick. I'm not sure of the amount with french cut, I just eyeball it. with whole green beans, you should only use about 4 or 5) onto the end of sugared bacon strips and roll.
• Seal with a toothpick. Place seam side down on cookie sheet. Pour syrup over rolls.
• Cook at about 400 degrees( or higher, your preference) until bacon is cooked through and rolls are candied.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE

Steps:

• Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
• When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
• Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
• Remove and set the ham aside.
• Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
• When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
• When the onions have somewhat browned, add the ham and the pineapple, juice and all.
• Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
• Increase heat and stir until the sauce begins to bubble.
• Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
• Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!

HAM TORTILLA STACK

Steps:

• Beat cream cheese, mayo and salad dressing together till smooth, stir in green pepper, onion and olives.
• On a plate, place 1 tortilla, spread with about 1/2 Cup of cheese mixture and 1/7th of the ham.
• Repeat six times and top with last tortilla.
• Cover and chill 2 hours or over night, cut into wedges to serve.