We had grilled cheese sandwiches this afternoon and I froze a large amount of ham tonight. It looks like a week of ham. We had a 14 pounder and will be using it for the next few days. One of the easiest ways is Scalloped potatoes with ham. I use this versatile cheese sauce for everything from Mac and Cheese to cheesy chili fries.
Peel and cut 8-10 potatoes into uniform circles. Otherwise they won't bake evenly. Par boil them in salted boiling water for 5-10 minutes. While they are boiling start the cheese sauce in a medium sauce pan. Firstly turn the heat on medium low and use two table spoons butter to 2 TBSP flour. Use a whisk and stir until medium brown. Add the milk and continue to stir until there are no lumps. Keep the heat on low and begin adding the cheese while stirring. Season with salt and pepper and add the remaining cheese. Bring to just below a boil and make sure the cheese is melted. Pour over the drained par boiled potatoes and add diced ham. Stir and season the whole casserole with salt and pepper. Bake for 35-45 minutes uncovered or until potatoes are fork tender.
Cheese Sauce for the scalloped potatoes:
1 cup milk (we use skim)
2 TBSP flour
2 TBSP butter
1 cup cheddar cheese or taco cheese
salt and pepper
1 cup diced ham
Bobby Deens' Peppermint Pie
I saw this on the Cooking Channels' Christmas show. Bobby Deen made this delicious looking Peppermint Pie. I had wanted to make it yesterday for Christmas but didn't have the marsh mellow fluff. I shortened a few of the steps. Here is how I made it.
1 Oreo pre made pie crust
1 7oz container of marsh mellow cream
2 TBSP milk
1 8oz container lite cool whip
1 small package clear gelatin
1/4 cup warm water
Crush the peppermints and mix into a medium sauce pan the marsh mellow fluff and milk. Continue stirring over low heat until the peppermints have melted as well as the marsh mellow. Remove from the heat and bring to room temperature. In a separate bowl stir the packet of gelatin and the warm water. Stir until dissolved. Add to the cooling marsh mellow mixture. When fully cooled fold in the container of Cool-Whip. Pour into the pre-made pie crust and refrigerate for 4 hours. (mine didn't make it in the fridge so long)