CDO HOLIDAY HAM MINESTRONE SOUP

Ingredients

• Pancetta Mixture:
• 1 CDO Holiday Ham, chopped
• 3 medium red onions, chopped
• 4 celery stalks, chopped
• 2 medium carrots, chopped
• ⅓ cup extra virgin olive oil
• Other ingredients:
• 1 bunch spinach
• 6 garlic cloves, finely chopped
• salt and pepper to taste
• 2 tsp. tomato paste
• 1 can whole tomatoes with juice

• 3 quarts chicken stock
• 2 cups cabbage, cored and coarsely chopped
• 1 (19-ounce) can cannellini beans*, rinsed and drained
• 2 cups elbow macaroni
• ½ cup grated parmesan cheese
• extra virgin olive oil for garnishing
• parsley for garnishing

Directions:

1. 1. To make pancetta mixture: Mix CDO Holiday Ham, onions, celery, and carrots in olive oil in a wide 7-to 9-quart heavy pot and cook over medium heat.
2. 2. Add spinach into mixture with garlic, salt, pepper and continue cooking, stirring occasionally, until vegetables are very tender and begins to stick to the bottom of the pot, about 45 minutes total.
3. 3. Push vegetables to one side of the pot. Add tomato paste to cleared area and cook, stirring constantly, for about 2 minutes, until it starts to caramelize. Stir paste with the vegetables and cook, stirring for about 2 minutes. Stir in tomatoes with their juice, and break them up with a spoon, add stock scraping up any brown bits from bottom of pot.
4. 4. Bring to a simmer. Stir in cabbage, beans and macaroni. Continue simmering, covered, until greens are tender.
5. 5. Garnish with parmesan cheese, extra virgin olive oil and parsley.

CDO HOLIDAY HAM HAWAIIAN STEAKS

Ingredients

• 2 tbsps. butter
• ½ cup cream
• a pinch of nutmeg
• parsley, chopped
• 1 sweet potato, mashed
• salt and pepper
• 1 CDO Holiday Ham
• 2 tbsps. brown sugar
• 1 tbsp. Dijon mustard

• 6 pineapple ring slices
• 2 cups sweet potatoes, boiled and mashed

Directions:

1. 1. Mix together butter, cream, nutmeg, parsley with the mashed sweet potato and keep warm. Season with salt and pepper.
2. 2. Cut each CDO Holiday Ham into three serving-size pieces.
3. 3. In another bowl, combine brown sugar and mustard and spread over ham. Top each piece with a pineapple slice.
4. 4. Place in an ungreased 15-inch x 10-inch x 1-inch. baking pan. Bake at 375° F for 10 minutes or until heated through.
5. 5. Serve with the prepared mashed sweet potato mixture.
6. cdo food service bulacan  cdofoodservice@birosel.net
7. www.cdo.com.ph