Several of my recipes seem to me to be part of a conspiracy to sell jars of roasted red peppers and marinated artichoke hearts, such as Antipasto Hoagies and Penne Greek Style.
I don’t know if these recipes came from my spouse’s magazine or from an advertising circular, but it’s full of good things that we all like and gives us a chance to use up leftover ham.
1 cup uncooked long-grain white rice
1 cup frozen green peas, thawed
1 jar (7 ounces) roasted red peppers, drained
½ cup sour cream
8 ounces leftover baked ham, cut into bite-size pieces
OR
8 ounces packaged ham steak, also cut into bite-size pieces
½ cup chopped scallions
2 jars (6.5 ounces each) marinated artichoke hearts, drained & cut in half lengthwise
- Cook rice according to package directions, without butter. Add peas for the last 5 minutes of cooking.
- Purée red peppers in blender. Combine with sour cream in a small bowl.
- Combine hot rice, ham, scallions and artichoke hearts in large bowl; toss with roasted red pepper mixture. Serve warm.
Recipes out of the Blond Box 