Monday, October 16, 2006
Baked Ham; Cheesy Potatoes; Squash
Baked Hillshire Farm Ham
baked according to the directions on the package!
Combine equal parts of sour cream and mayonnaise. Stir in prepared horseradish to taste. Allow to sit for half an hour for flavors to develop. Serve with ham, or use on sandwiches.
My Mother-in-law's Cheesy Potatoes
1 bag frozen hashbrowns (32 oz.)
1 c. sour cream
1 c. shredded cheddar cheese
1/2 c. minced onion
1 can cream of chicken (or celery, to make it vegetarian) soup
1/2 stick butter, melted
salt and pepper
Mix all ingredients in a giant bowl, then transfer to a 9 x 13 inch pan. Bake at 350 degrees for 75-90 minutes, half of that time covered with foil; half without.
(we usually buy butternut, but this was one I hadn't seen before--called Sweet Dumpling)
Cut squash in half and scrape out the seeds. Place in a baking dish, cut sides up. Add about half an inch of water to the bottom of the dish. Season squash with salt and pepper. Place a chunk of butter in the hollowed-out part, then sprinkle parmesan (grated--not the canned stuff) cheese over the whole thing. Bake, covered, until soft (ranges from 30-60 minutes at 350 degrees)
Market Day frozen peas, cooked
Pillsbury Crescent rolls
prepared according to directions on package
Stay tuned for a bunch of meals/recipes made with the leftover ham. I'll link them below as I add them!
ham and asparagus crepes
split pea soup
other ham recipes