GOLDEN HAM CASSEROLE(AGES HOMECOMING)2010

While going to one of our church homecomings I got this recipe from another one of our friends. My hubby loved it and of course wanted me to get the recipe which she so graciously gave to me. It is so very good.

2 Cups Cubed Ham
2 Tablespoons Chopped Green Pepper
3 Tablespoons Chopped Onion
1/4 Cup Butter or Blue Bonnet
2 Cups Potatoes, Cubed
1 Cup Carrots, Cubed
1 Cup Celery, chopped
1/4 Cup Butter
2 Tablespoons Flour
11/2 Cups Milk
1 Cup Shredded Cheddar Cheese
Breadcrumbs
Salt and Pepper to your taste

Saute the peppers, onion and ham in the 1/4 cup butter. Let ham brown some. Set aside. In a kettle boil the potatoes, carrots and celery until they are tender crisp. Drain. Set aside. In another skillet, melt the butter and add the flour stirring until smooth. Cook 1 minute stiring constantly. Gradually stir in the milk. Cook this over medium heat until it is thick and bubbly.Then add the cheddar cheese, salt and pepper. Cook until this is thick. You can use a little more if you like. Pour this over the ham and vegs. Pour mixture into a long galss baking dish.  Put bread crumbs on top and bake at 350 for 30 minutes. Do not let bread crumbs scorch. Can put them on about 1/2 hour before it is done.

JUST A THOUGHT ABOUT YOUR DOGS

As you know  we all love to spoil our dogs and always give them a bite of this or that but there are some foods that do not agree with them. Of course most of us know chocolate is one of them. But did you also know that grapes and onions, raisins are also toxic to your dog. So make sure that you don't feed them any. Even a small amout could kill them or make them very sick.

HOMEMADE SALAD SUPREME SEASONING

11/2 Teaspoons Sesame Seeds
1 Teaspoon Paprika
3/4 Teaspoon Salt
1/2 Teaspoon Poppy Seeds
1/2 Teaspoon Celery Seeds
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
Dash Cayenne Pepper
2 Tablespoons Romano Cheese


Combine all ings. Makes around 1/4 cup.

EASY AU JU DIPPING SAUCE FOR SANDWICHES

1 Cup Hot Water
2 Teaspoons Minor's Demi-glace or Beef Base Like Better than Bouillon
1 Can Beef Broth


Mix all the ings. together and put in small dipping bowls. Serve warm.

ITALIAN DRESSING POTATOES

6 Potatoes (more or less to your liking)
1 Bottle Zesty Italian Dressing
4 Tablespoons Cooking Oil(may need more)
Peel and cut the potatoes into 1/2 inch slices. Cook the potatoes in salted boiling water. Cook only until tender do not overcook or they will fall apart. Drain well. Lay the potatoes on a sprayed baking sheet, sprinkle them witht he italian dressing. Use the back of a spoon to make sure they are all covered. Let sit for 5 to 10 minutes to absorb the dressing. Make sure there is plenty of dressing on them should be about floating in dressing. After absorbed take out and put in a skillet with the oil and fry for around 8 minutes on one side and then flip and fry the other side. Season with salt and pepper. Good with chicken.

BAKED TACO DIP

1Lb. Ground Chuck
1 Pack Taco Seasoning
1 Jar Salsa
1 Cup Sour Cream
1 Green Onion, chopped
1 Tomato, cut into small chunks
1 Cup or More Shredded Cheddar Cheese
Combine all of the ingredients into a 13 x 9 sprayed baking dish. Bake at 325 for 20 minutes or until cheese is melted. Serve with corn chips. I like to use more than one cup of cheese.

MARSHMALLOW CANDY LOGS

1 1/2 Cups Graham Cracker Crumbs
1 Small Bag Miniature Marshmallows (white or colored)
1 Can Sweetened Condensed Milk
1/2 Shredded Coconut, (process to fine crumbs using a blender)

In a large bowl combine the milk, graham crackers and marshmallows. Roll into a log. Then roll the log into the coconut. Chill and cut.