Oct - Recipe - Scalloped Potatoes and Ham

This yummy looking recipe is a family favorite from Randy C of the Rocky Mountain ward, I noticed it comes from one of my favorite bloggers so I'll share a link to her detailed instructions too.

The Pioneer Woman

I'm not sure you can go wrong with recipes from the Pioneer Woman

Scalloped Potatoes and Ham

Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 12

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

1 whole Yellow Onion, Diced

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream

1/4 cup Flour

Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese

Chopped Parsley (optional)

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

Randy C - Rocky Mountain Ward

Baked Ham Sandwiches

DINNER IDEAS

Baked Ham Sandwiches

2 -12 packages of sweet Hawaiian rolls (the small dinner roll ones) 
1 1/2 lbs of Virginia ham (NOT honey ...ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!




printable

Thanks Vicki O

Ham a la King Recipe

Another recipe that freezes well, just double it for dinner one night and freeze the extra in Ziploc baggies.  Defrost a few weeks later and voila easy dinner.

Ham a la King
1 pkg. (10 oz) frozen puff pastry shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 tsp chicken bouillon granules
1/2 cup hot water
1 1/2 cups milk
3 slices process American cheese
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 cups cubed fully cooked ham
1/2 cup frozen peas, thawed, optional
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp. diced pimientos
2 Tbsp. minced fresh parsley

Directions
Bake pastry shells according to package directions.  Meanwhile, in a large saucepan, melt butter; stir in flour until smooth.  Dissolve bouillon in water.  Gradually add milk and bouillon to the saucepan.  Bring to a boil.  cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheese, Worcestershire sauce and mustard.  Stir until cheese is melted.  Add the ham, peas if desired, olives, pimientos and parsley; heat through.  Serve in pastry shells.  Yield: 6 servings.

printable recipe