{mushroom ham fettucine}

This is a great twist on a traditional fettucine recipe. I don't care for mushrooms, so I just leave those out, and it still works. Yum!

MUSHROOM HAM FETTUCINE

½ lb. thinly sliced fully cooked ham, cut into strips
1 c. sliced fresh mushrooms (you can leave these out)
2 garlic cloves, minced
3 T. plus ½ c. butter, divided
1-12 oz. package fettucine
1 c. grated Parmesan cheese
1 c. sour cream
¼ tsp. pepper

In a skillet, sauté the ham, mushrooms, and garlic in 3 T. butter. Meanwhile, cook fettucine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettucine, Parmesan cheese, sour cream, and pepper. Add the ham mixture; toss to coat.
Yield: 8 servings.

{parmesan baked salmon}

PARMESAN BAKED SALMON

4 salmon fillets, skin removed
1/4 c. mayonnaise
2 T. Parmesan cheese, grated
1/8 tsp. ground red pepper
2 T. lemon juice
10 Ritz crackers, crushed

Preheat oven to 400 degrees. Mix mayo, cheese, and pepper until well blended. Set aside. Place salmon on foil lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs. Bake 12 - 15 minutes, or until salmon flakes easily with fork.