hosted by Laverne Diede & Rhonda Fitterer
Ham Casserole
- 2 cups cubed peeled potatoes
- 1 large carrot, sliced
- 2 celery ribs, chopped
- 3 cups water
- 2 cups cubed fully cooked ham
- 2 tbsp. chopped green pepper
- 2 tsp finely chopped onion
- 7 tbsp. butter, divided
- 3 tbsp. flour
- 1 – 1 1/2 cups milk
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 cup shredded cheddar cheese
- 1/2 cup soft bread crumbs
Pre-heat oven to 375 degrees.
In a saucepan, cook potatoes, carrot and celery in water until tender; drain. In a skillet, sauté ham, green pepper and onion in 3 tablespoons butter until tender; transfer to a greased 1 – 1 1/2 quart baking dish.
In a saucepan, melt the remaining butter, stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese until melted; pour over the ham mixture; sprinkle with bread crumbs.
Bake uncovered for 25-30 minutes or until heated through.
Peaches & Cream Cheesecake
- ¾ cup flour
- 1 tsp. baking powder
- ½ tsp salt
- 3 oz. pkg. dry vanilla pudding mix (not instant)
- 3 tbsp. butter, softened
- 1 egg
- ½ cup milk
Combine in mixing bowl. Beat 2 minutes @ medium speed; Pour into prepared pan.
1 – 15-20 oz. can sliced peaches- well drained. Place over batter.
1 8 Oz. cream cheese softened, ½ cup sugar, 3 tbsp. reserved peach juice. Combine in small mixer bowl.
Beat 2 minutes at medium speed; Spoon to within 1 inch of edge of batter. Combine 1 Tbsp. sugar, ½ tsp. cinnamon, and sprinkle over the cream cheese filling. Bake 350 for 30-35 minutes until golden brown. Store in refrigerator
