Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


Drain 2 20oz. cans of chunk pineapple reserving the juice
Place pineapple in a bowl add half the reserved juice
Add 2 cups of grated sharp cheddar cheese and mix together.
In seperate bowl mix 1 cup sugar and 6 Tbsp. Self rising four. Add to pineapple and mix
Place in a 2 qt. casserole dish.
Top with 1 1/2 cups of crushed Ritz
Melt 1 stick of butter and pour over casserole
Cook for 30 min. in a preheated oven at 350*

Oven Omelet

Allrecipes.com

"Hearty meat and potato omelet baked in the oven."

Yield 6 to 8 servings

Ingredients

8 eggs
1 cup milk
2 cups shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.

Ham Broccoli Hot Dish

1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper

Cook macaroni and broccoli, separately.
Combine soup, ham,cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.

Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Macaroni Ham Casserole

Add 1/2 cup Velveeta cheese to 1 1/2 cup of thin white sauce***(directions below)
2 cups cooked macaroni
1 1/2 cups cooked chopped ham
4 hard cooked eggs sliced
1/2 cup buttered bread crumbs

Put half of the macaroni in a greased 2 quart casserole. Add the 3/4 cup ham. Add a layer of egg slices. Pour 1/2 of the cheese sauce on that. Then alternate the rest of the ham, macaroni, eggs and the cheese sauce. Top with the buttered bread crumbs.

Bake for 30 minutes at 350 degrees.

***white sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Directions
1.In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Pickled Pineapple

20 oz. can pineapple chunks, NOT TIDBITS
3/4 cup vinegar
1 1/4 cups granulated sugar
pinch salt
6 to 8 whole cloves
1 4 inch cinnamon stick ******I use the smallest one, like 4 1 inch so they can go in each individual gift jar.

Drain syrup into saucepan, add vinegar, sugar, salt, cloves, cinnamon and simmer for 10 minutes. Add pineapple. Bring to boil. Remove from heat. Cool. Refrigerate. Best made several days ahead. Serve cold. Or put into half pint or pint jars to gift.

Creamed Cabbage Soup

I made this and it is yummy!!!very satisfying served with a crusty bread!!!

Yields: 8 servings

2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (I didn't use)
Chopped fresh parsley (I didn't use)

DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups milk
1 tblsp all purpose flour
1/2 teasp salt
1/4 teasp ground black pepper
2 teasp vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.