Main dish
Scalloped Potatoes and Ham
By Sharon
• 12 tablespoons butter, divided
• 1/2 cup all-purpose flour
• 2 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1 1/4 cups 2% milk
• 1 1/4 cup half and half
• 6 large thinly sliced peeled potatoes (approximately 4x2 1/2 in)
• 3 cups chopped fully cooked ham
• 1 small onion, finely chopped
In a large saucepan, melt eight tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk and half and half; bring to a boil. Cook and stir for two minutes.
Combine potatoes, ham and onion; place half in a greased 11x15x2 inch pan (double cake mix sheet
cake pan). Top with half of the sauce; repeat layers.
Cover and bake at 375°F for 65-75 minutes or until potatoes are almost tender. Dot with remaining
butter. Bake uncovered, 15-20 minutes longer or until potatoes are tender.
This is a very large recipe. Great for a potluck!
By Sharon
• 12 tablespoons butter, divided
• 1/2 cup all-purpose flour
• 2 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1 1/4 cups 2% milk
• 1 1/4 cup half and half
• 6 large thinly sliced peeled potatoes (approximately 4x2 1/2 in)
• 3 cups chopped fully cooked ham
• 1 small onion, finely chopped
In a large saucepan, melt eight tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk and half and half; bring to a boil. Cook and stir for two minutes.
Combine potatoes, ham and onion; place half in a greased 11x15x2 inch pan (double cake mix sheet
cake pan). Top with half of the sauce; repeat layers.
Cover and bake at 375°F for 65-75 minutes or until potatoes are almost tender. Dot with remaining
butter. Bake uncovered, 15-20 minutes longer or until potatoes are tender.
This is a very large recipe. Great for a potluck!
Quick Sausage Stroganoff Casserole
by Roxann
Looking for a quick tasty dinner or pot luck casserole? Well here’s one!
Preheat Oven to 375°F
1 lb Jimmy Dean Sausage (Hot or Mild)
1 - 10 oz can of Mushroom Soup
1 Med Onion, chopped
1 T oil
1 Cup Sour Cream
3 T of Parmesan Cheese
1 pkg 12oz wide Egg Noodles
Cook noodles as package directs and drain when done. While noodles are cooking, brown the
sausage, drain and rinse. Sauté the onions in oil until done; add the mushroom soup and let simmer for 10 minutes. Add sour cream and cooked noodles to mixture; stir well. Place in greased casserole dish and top with Parmesan Cheese.
Bake for 15 to 20 min. Make a quick fresh salad and dinner is on the table.
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by Roxann
Looking for a quick tasty dinner or pot luck casserole? Well here’s one!
Preheat Oven to 375°F
1 lb Jimmy Dean Sausage (Hot or Mild)
1 - 10 oz can of Mushroom Soup
1 Med Onion, chopped
1 T oil
1 Cup Sour Cream
3 T of Parmesan Cheese
1 pkg 12oz wide Egg Noodles
Cook noodles as package directs and drain when done. While noodles are cooking, brown the
sausage, drain and rinse. Sauté the onions in oil until done; add the mushroom soup and let simmer for 10 minutes. Add sour cream and cooked noodles to mixture; stir well. Place in greased casserole dish and top with Parmesan Cheese.
Bake for 15 to 20 min. Make a quick fresh salad and dinner is on the table.
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New Version of Baja Lasagna
by Roxann
¼ cup chopped onions
2TBS Olive Oil
2 (14 ½ oz ) cans Ready Cut tomatoes
3 oz canned diced green Chilies
1 cup sliced mushrooms
2 2/3 cup drained canned kidney, or black beans
1 TBS chili powder
1 tsp cumin
8 corn tortillas cut in 1” strips
1/2 cup sliced black olives
8 oz (1 1/2cup) and (1/2 Cup) shredded Cheddar Cheese
1 Cup Mexican Style Sour Cream
Preheat oven to 350°F.
In a no-stick skillet sauté onion in olive oil about 4 minutes. Add tomatoes, chilies, mushrooms,
beans, chili powder and cumin. Simmer uncovered 10 minutes. In a 11 ½ x7 ½ casserole arrange in layers 1/3 of the tortilla strips, 1/4 tomato / bean mixture, 1/3 olives, 1/3 cheese. Repeat layers ending with sour cream and ¼ of tomato mixture. Top with reserved cheese. Bake for 30 minutes.
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by Roxann
¼ cup chopped onions
2TBS Olive Oil
2 (14 ½ oz ) cans Ready Cut tomatoes
3 oz canned diced green Chilies
1 cup sliced mushrooms
2 2/3 cup drained canned kidney, or black beans
1 TBS chili powder
1 tsp cumin
8 corn tortillas cut in 1” strips
1/2 cup sliced black olives
8 oz (1 1/2cup) and (1/2 Cup) shredded Cheddar Cheese
1 Cup Mexican Style Sour Cream
Preheat oven to 350°F.
In a no-stick skillet sauté onion in olive oil about 4 minutes. Add tomatoes, chilies, mushrooms,
beans, chili powder and cumin. Simmer uncovered 10 minutes. In a 11 ½ x7 ½ casserole arrange in layers 1/3 of the tortilla strips, 1/4 tomato / bean mixture, 1/3 olives, 1/3 cheese. Repeat layers ending with sour cream and ¼ of tomato mixture. Top with reserved cheese. Bake for 30 minutes.
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Asparagus Cheese Strata
by Roxann
1 ½ #s of Asparagus fresh, cut into 2 inch pieces
3 TB’s butter, melted
1 loaf (1#) sliced bread, crusts removed
¾ cup shredded cheddar cheese, divided
2 cups fully cooked ham
6 eggs
3 cups milk
2 tsp dried minced onion
½ tsp salt
½ tsp dry mustard
In a saucepan cover asparagus with water, cover and cook until tender but still firm. Drain and set aside. Lightly brush butter over one side of the bread slices, place buttered side up in a greased 13x9x2 baking dish. Sprinkle with ½ cup of cheese. Layer with asparagus and ham, then cover with remaining bread, buttered side up.
In a bowl, lightly beat eggs; add milk, onion, salt and mustard. Pour over bread. Cover and refrig-erate overnight. Bake uncovered at 325°F for 50 minutes. Sprinkle with remaining cheese and return to oven for 10 minutes or until cheese is melted. Test for doneness with a knife inserted near the center - when it comes out clean, the strata is ready .
Serves 10 to 12.
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Leek and Herb Crustless Quiche
From Pat's Kitchen
5 C leeks, split, washed, cut into 1/2 inch pieces
3 slices bacon
1 clove of garlic minced
1 t Mrs. Dash Original
1 T butter
salt and pepper
Cook bacon until crisp, crumble and set aside. Cook leeks, garlic and spices in bacon grease and butter for 15 minutes. Add chopped Herbs. (I use the following when fresh in my garden, but use what you have and like)
1/4 CParsley
1/4 C Chives
The following fresh herbs: Dill, oregano, sage, tarragon, thyme, lemon thyme, basil, chervil, sorrel, pineapple sage, fennel weed. Cook 10 min and cool slightly.
Mix following ingredients and add to cooled mixture and bacon.
1/4 t cayenne
1/4 t freshly grated nutmeg (10 gratings)
1 C heavy cream
1/2 C milk
5 eggs, beaten
8 oz. shredded gruyere cheese, can add some Swiss and Havarti.
Sometimes I add a little sautéed spinach. Spoon into 6, 8 oz ramekins, put on a tray and cook for 25-30 minutes at 375°F until puffy and browned. When, done remove from tray and let cool down. They will sink down some. You can also pour into a prepared pie crust and bake 40 minutes. I also use this for my salmon quiche and leave out the leeks. Add a 15 oz. can of salmon and add 1/2 C onions and sauté.
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From Pat's Kitchen
5 C leeks, split, washed, cut into 1/2 inch pieces
3 slices bacon
1 clove of garlic minced
1 t Mrs. Dash Original
1 T butter
salt and pepper
Cook bacon until crisp, crumble and set aside. Cook leeks, garlic and spices in bacon grease and butter for 15 minutes. Add chopped Herbs. (I use the following when fresh in my garden, but use what you have and like)
1/4 CParsley
1/4 C Chives
The following fresh herbs: Dill, oregano, sage, tarragon, thyme, lemon thyme, basil, chervil, sorrel, pineapple sage, fennel weed. Cook 10 min and cool slightly.
Mix following ingredients and add to cooled mixture and bacon.
1/4 t cayenne
1/4 t freshly grated nutmeg (10 gratings)
1 C heavy cream
1/2 C milk
5 eggs, beaten
8 oz. shredded gruyere cheese, can add some Swiss and Havarti.
Sometimes I add a little sautéed spinach. Spoon into 6, 8 oz ramekins, put on a tray and cook for 25-30 minutes at 375°F until puffy and browned. When, done remove from tray and let cool down. They will sink down some. You can also pour into a prepared pie crust and bake 40 minutes. I also use this for my salmon quiche and leave out the leeks. Add a 15 oz. can of salmon and add 1/2 C onions and sauté.
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