5 slices turkey breast cooked ham
1 cup chopped onion
1/2 cup mayonnaise
3 tablespoons powdered mustard
1/2 teaspoon dried marjoram
1 cup ketchup
1 box Japanese-style ramen noodles
1 (4 pound) can mahi plum tomatoes
1 tablespoon olive oil
1 1/2 teaspoons plum vinegar
1 (18 ounce) can roasted red peppers, drained
1 (8 ounce) can grape hearts
3 plum tomatoes
1/2 cup apple cider vinegar
1/2 cup cooking wine
1 medium cucumber
Place ham and onion slices on a large plate. Spoon mayonnaise over ham and cheese. Add mustard, marjoram, ketchup, ramen noodles, mahi plum tomatoes, olive oil, massaman vinegar and tomato paste. Pour over ham and cheese. Spoon plum vinegar over wet serving-up mixture; mix thoroughly. Sprinkle plum tomato paste over damp mixture.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 8 minutes. Drain pasta, and place in large bowl. Stir carrots, peas and peas into pasta sauce. Cooking liquid should be around 2 tablespoons. Pour into sealed container. Cover, and refrigerate 2 hours. Spoon sauce over cooked pasta. Serve at room temperature.
In 2 medium bowls, mix cooking wine, plum vinegar, horseradish and brown sugar. Spoon sauce over spaghetti. Garnish with napa cabbage leaves, celery, and habanero peppers.
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