In large skillet over med heat, sauté chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes. Add sliced potatoes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 – 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:36:272015-10-04 11:36:27Skillet Ham, Cabbage and Potatoes
1/2 head of cabbage, sliced into very thin strips (about 5 cups)
3 firm pears, cored
3 tablespoons red onion, minced
zest of 1 lime
2 tablespoons fresh squeezed lime juice
2 tablespoons olive oil
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon salt, plus a pinch more
1 teaspoon fresh-ground pepper
Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half. Next, prepare the dressing. Whisk the lime juice into the olive oil, whisk in the mayo, mustard, salt, and zest. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:35:412015-10-04 11:35:41Quick Pear and Cabbage Slaw
Lightly spray grill rack with nonstick cooking spray, and preheat grill. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm. In a small bowl, mix together cabbage, lime juice, salt, and cilantro. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-04 11:34:582015-10-04 11:34:58Baja Fish Tacos
Skillet Ham, Cabbage and Potatoes
Skillet Ham, Cabbage and Potatoes
In large skillet over med heat, sauté chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes. Add sliced potatoes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 – 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
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Quick Pear and Cabbage Slaw
Quick Pear and Cabbage Slaw
Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half. Next, prepare the dressing. Whisk the lime juice into the olive oil, whisk in the mayo, mustard, salt, and zest. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.
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Baja Fish Tacos
Baja Fish Tacos
Lightly spray grill rack with nonstick cooking spray, and preheat grill. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm. In a small bowl, mix together cabbage, lime juice, salt, and cilantro. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
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