Ingredients - 1 teaspoon each of: aniseed, seasoned salt, italian seasoning, ground black pepper - and dried basil for aromatics - 2 cups "leftover" fully cooked ham, sliced in strips (or 3 cups) - 1/4 cup margarine or 1/2 stick - 1 tablespoon minced garlic - 1 piece medium onion, chopped - 2 pieces medium carrots, julienned - 2 pieces celery ribs, julienned - 2 tablespoons flour, heaping tablespoons - 1/2 cup reserved boiled pasta water - 8 ounces cream cheese, softened - 1 can evaporated milk (tall) - 1/4 cup caesar salad dressing - pinch sugar (optional) - 1 pound spaghetti, boiled al dente, drained This will always be one of my "week after" ham dishes i love to cook and enjoy. Serve warm on
1
winter nights...my type of comfort food! Directions Place all aromatics in a bowl and crush with back of a spoon. Take out 1 teaspoon of aromatics mix and drop in boiling water with spaghetti.
In a large skillet, warm cooked ham strips
for about 5 minutes; remove from skillet and set aside. Saute garlic, onions, carrots, and ribs in margarine. Stir in flour until smooth and bubbly. Stir in remaining sauce ingredients: ham strips, reserved pasta water, cream cheese, evaporated milk, caesar salad dressing and a pinch of sugar if desired. Continue stirring unitl heated through, about 6 to 8 minutes. Coat cooked/drained spaghetti with creamy sauce. Transfer to plate and you may sprinkle with grated parmesan cheese. Enjoy...and don't forget the wines!
