1/2 pound ham meat, cut into thin strips
3 cloves garlic, minced
1 tablespoon dried oregano
2 tablespoons dried basil
1 onion, cut into thin strips
1 (10 ounce) can crushed tomatoes with juice
6 tablespoons grated Parmesan cheese
4 tablespoons olive oil
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil
1/4 teaspoon Italian seasoning
1 tablespoon dried marjoram
1 (8 ounce) can sliced mushrooms, drained
3 tablespoons beef broth
1 pinch dried oregano
1 (16 ounce) can coleslaw
Place ham in a medium skillet over medium heat. Cook dressed ham for 2 to 3 minutes, and remove from pan.
Place garlic, oregano, basil, onion, tomatoes, cheese and olive oil in the skillet; bring to a boil. Reduce heat to low and cook for 2 to 3 minutes. Stir in marinade.
Add broth and oregano and simmer for 3 minutes. Stir in mushrooms and cook for 10 minutes. Add beef broth and oregano. Simmer for 5 minutes.
Squeeze the ham mixture into the skillet. Sprinkle soup mix over pepper and add mushrooms and mushrooms. Mix well and add cabbage. Return pan to high heat and add noodles.
Return pan to low heat and add pasta. Cook for 5 minutes, with 1 teaspoon of salt. Return pan to medium heat and add corn or beans. Cook for 5 minutes. Stir in cheese and rice and cook 5 minutes more.