Dear Prosciutto,

I know you were looking forward to becoming that lovely fresh mozzarella, fresh basil, and prosciutto roll last summer, but I am sorry to say that I never got to it. But you didn't let discouragement get you down as you next looked to becoming a delicious prosciutto, pear and blue cheese sandwich. That never happened did it. Your disappointment and sadness has taken its toll, not to mention your age. You have substituted nicely in this recipe for the dried beef. Just be thankful you make into a cheese ball and not that unmentionable place.

Yours truly,
Tarnation

Cheese Ball

16 oz. cream cheese, softened
6 oz dried beef
6 green onions
1/4 t. garlic salt
1 1/2 T Worcestershire sauce
Chopped nuts or parsley
Crackers

Place dried beef and green onion in food processor. Process until minced. Add cream cheese, garlic salt and Worcestershire sauce and blend well. Scoop out and form into a ball. Chill. Roll ball in chopped walnuts or parsley. (I like to roll the cheese ball in nuts before chilling.) Pecans would work as well. Soften slightly before serving. Serve with your favorite cracker.

"Ugh. That looks yummy."

Sarcastic comment directed at the cabbage cooking on the stove. Except for the ugh part. Just in case you were wondering about the ugh. Using up some old cabbage to make something yummy. No sarcasm there.

Pappardelle with Cabbage, Prosciutto and Sage
From Cooking Light
Yield: Makes 4 servings

Ingredients

• 8 ounces pappardelle or some other wide pasta (I could only find extra wide homemade style egg noodles at the store I went to and didn't feel like driving 1/2 hour to the fancy store)
• 1 tablespoon olive oil
• 1 onion, sliced
• Kosher salt and black pepper
• 1/2 head Savoy cabbage -- quartered, cored, and sliced (8 cups)
• 1 cup low-sodium chicken broth
• 1/4 pound sliced prosciutto, cut into strips
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh sage (or 2 t. dried sage or 1 t. ground sage)

Preparation

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

Substitution: Savoy cabbage has thin leaves that cook quickly. If you can't find it in the market, try using Napa cabbage instead. In place of the prosciutto, use deli ham or bacon.

Nutritional Information

Calories:

410

Fat:

15g (sat 6g)

Protein:

21g

Carbohydrate:

53g

Fiber:

6g

Cholesterol:

97mg

Sodium:

968mg