This time of year is so busy with raking leaves, yardwork and bringing in house plants to save them before frost hits. When your outdoor work is done for the day, you’d like to fix something easy, but tasty for dinner. This Angel Hair and Ham Alfredo doesn’t take long and if you have any extra time to make something, these Cheesy Butterhorn Rolls go great with it.
Angel Hair and Ham Alfredo
8-12 ounces angel hair pasta
2 cloves garlic minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 1/2 cups milk
4 ounces cream cheese, cubed
1/4 cup grated Parmesan cheese
1/3 to 1/2 cup diced fully cooked ham
Cook pasta according to the package directions. Meanwhile, in a large skillet, sauté garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended.
Gradually stir in milk and bring to a boil, cook and stir for 2 minutes or until thickened.
Reduce heat, whisk in cream cheese and Parmesan cheese until smooth. Add ham and heat through. Drain pasta, add to sauce and toss to coat.
Makes 4-6 servings.
Cheesy Butterhorn Rolls
1 package yeast
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, well beaten
4 cups sifted flour
1 cup shredded cheddar cheese
Melted butter
Dissolve yeast in 3 tablespoons warm water. Combine sugar, shortening, 1 cup warm water, salt, and eggs in a large bowl; mix well. Add yeast and flour; beat until smooth. Cover; refrigerate overnight. Roll dough into a circle; brush with butter and sprinkle evenly with cheese. Cut evenly into 16 triangles. Roll triangles up, beginning with wide end; place on greased baking sheet, point side down. Let rise until doubled in bulk. Bake in preheated 350-degree oven 15-20 minutes or until lightly browned.
Makes 16 rolls.
