Cheese Burgumbo ☆
This is merely an extension of the Hamburgumbo† recipe presented earlier. It is made by kicking an already wonderful dish up a notch into a rich cheesy stoup-like presentation that is a tasty, satisfying, and filling dinner entrée. If you enjoyed a batch of Hambergumbo last night, or recently, and have leftovers, here’s a marvelous way to reuse them. Even though Hambergumbo leftovers by themselves may be even better en rechauffe, Cheese Burgumbo will provide a tempting alternative. Try it tonight—I promise you will not be disappointed.
- 1 batch Hambergumbo,†
- 1 lb Velveeta Original Prepared Cheese Product
Prepare the Hambergumbo according to the given directions. Add cheese, in cubes, and stir until melted and fully incorporated. Serve immediately.
Ham Mornay Florentine ☆
Here’s an easy solution to the “What’s for dinner?” question. Its simplicity belies how delightfully delicious it is. Leftovers make a wonderful lunch and the dish freezes very well for next week’s rechauffe. The distinguishing ingredient that crowns the dish is the kirsch. It not only brings back memories of an Alpine fondue, but it is utterly right for this recipe. You can substitute brandy, but it just won’t be the same.
- 2 cups turkey or regular ham, in ½ cubes
- 1 tbsp extra virgin olive oil (EVOO)
- ¼ cup onions, diced
- 1 large clove garlic, smashed and minced
- 1 cup Mornay sauce†
- 1 lb packaged frozen chopped spinach
- 1 oz Kirsch
Cube the ham. Make the Mornay. Cook spinach according to package directions and press out the liquid in a sieve.
Spray a small sauté pan with vegetable oil, add the EVOO, and cook the onions and garlic until the onions become translucent, about 2–3 minutes.
Combine all ingredients and transfer them to a covered casserole dish. Bake in a 350°F oven for 25 minutes. Serve.