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Recipe for family meals :

Fettuccini à la Ham

This recipe comes from The Rush Hour Cook - Brook Noel, the Queen of non-domesticity and incapable-cooking.

Brook Noel is the Chief Executive Officer at Champion Press, a seven year old publishing house specialising in cooking, education and lifestyle titles. Her work-to-date includes eight books covering family, parenting issues and self-help. The Rush Hour Cookseries marks her first timid footsteps into the world of cookbooks!

If you would like to find out more or purchase any of the books <click here>

The Five Rules of Rush HourRecipes

  1. All ingredients should be able to be pronounced accurately through the phonetic use of the English Language.
  2. Each ingredient can be located in the market without engaging in a full scale scavenger hunt.
  3. No list of ingredients shall be longer than the instructions.
  4. Each recipe has to be durable enough to survive me, the Queen-of-Incapable Cooking, and elicit a compliment at meal’s end.
  5. My finicky child will eat it—or some portion of it. I’ve learned not to be too picky on this one. I often break out part of the recipe and prepare it separately to her liking.


18 ounces evaporated skim milk
3 teaspoons cornstarch
1/2 teaspoon dry mustard
1/2 cup shredded Swiss cheese
1 1/2 cups sliced fully cooked ham, cut into
bite-size strips (about 5 oz)
1 (2 1/2 oz) jar sliced mushrooms, optional
4 cups cooked fettuccini

  • Stir milk, cornstarch and mustard over medium heat until thickened and bubbly.
  • Add cheese and stir until melted.
  • Last but not least, add the ham (and the drained mushrooms - if you dare!)
  • Serve over fettuccini.

Brook Noel
The Rush Hour Cook

© Brook Noel, The Rush Hour Cook