#113 – Ham Casserole and Peaches & Cream Cheesecake

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