Wednesday, December 28, 2016

Ham and Potato Casserole

Ham and Potato Casserole 

Wednesday Dec. 28, 2016

  It is always good to know recipes that use up left overs from Christmas or any holiday.
 I prepared a nice Sunday Brunch for Christmas after church service.   One thing I fixed was a pineapple glazed ham.   I had a moderate amount of it left over.  I also had leftover Swiss cheese, and diced onions from making Quiche Lorraine.   Making this recipe used up most of that good stuff!  


2 cups diced ham
5 medium potatoes washed and sliced thin
1/2 cup diced onion
1 tsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. Beau Monde seasoning
1/4 tsp. Tony Chachere's Creole seasoning
1/2 tsp.  dry mustard powder
1 stick butter
1/2 cup shredded swiss cheese
1/2 cup shredded provolone
1 cup shredded sharp cheddar cheese
1 cup milk
3 TBSP all purpose flour


Preheat oven to 400°
Place sliced potatoes in pressure cooker for 5 minutes
to par boil

Saute'diced onion, garlic and spices in butter in bottom of a large no stick sauce pan
Add flour to roux to thicken
Add milk and stir
Add cheese and continue to stir

Turn down to low and stir occasionally.  This is your cheese sauce.

Once potatoes are par boiled carefully cool and remove from pressure cooker and drain

Place potato slices and diced ham in 2 quart casserole dish
Pour cheese sauce over this mixture to coat.

Bake 20 min. at 400°

Remove from oven and allow to cool some before serving.
Serves 8

Ham and potato casserole! Yummy!

Cherry Cheese Danish

Cherry Cheese Danish 

Christmas Morning Dec. 25, 2016


1 can Grands Crescent Rolls
1 can cherry pie filling
1/2 cup confectioners sugar
3 TBSP milk
1/2 package cream cheese softened
1/2 cup sugar


Preheat oven to 350°
Arrange crescent rolls on cookie sheet with points 
out and sides touching.  Gently seal edges.

Mix cream cheese and sugar
Place on pastry
Place cherries on top of cheese

Fold points over to make a partially open pastry with
cherries showing.

Bake 20 min. 

Remove from oven and let cool slightly.

Glaze with confectioners sugar/milk glaze after slightly cooled.

Slice and serve.  

Makes a delicious, Christmasy looking pastry for breakfast!