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 Tbsps. chopped green pepper
- 2 tsps. finely chopped onion 7 Tbsps. butter, divided
- 3 Tbsps. flour 1 1/2 cups milk
- 3/4 tsp. salt 1/8 tsp. pepper
- 1 cup shredded cheddar cheese 1 cup bread crumbs
Preheat oven to 375 degrees. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender; drain. In a large skillet, sauté the ham, green pepper and onion in 3 tablespoons butter until tender; add to the potato mixture. Transfer to a greased 1 ½ quart baking dish. In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted; pour over ham mixture. Sprinkle with bread crumbs. Bake, uncovered, for 25-20 minutes or until heated through.
Watermelon Salad
- 1 1/2 Tbsps. lime juice 4 oz. feta cheese, crumbled
- 1/2 cup sliced red onion 1/4 cup chopped fresh cilantro
- 8 cups cubed watermelon cracked black pepper
- 1 1/2 cups cubed cucumber sea salt
In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
