Ham Casserole and Peaches & Cream Cheesecake

Ham Casserole
2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tbsp. chopped green pepper
2 tsp finely chopped onion
7 tbsp. butter, divided
3 tbsp. flour
1 – 1 1/2 cups milk
3/4 tsp salt
1/8 tsp pepper
1 cup shredded cheddar cheese
1/2 cup soft bread crumbs

Pre-heat oven to 375 degrees.

In a saucepan, cook potatoes, carrot and celery in water until tender; drain. In a skillet, sauté ham, green pepper and onion in 3 tablespoons butter until tender; transfer to a greased 1 – 1 1/2 quart baking dish.

In a saucepan, melt the remaining butter, stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese until melted; pour over the ham mixture; sprinkle with bread crumbs.

Bake uncovered for 25-30 minutes or until heated through.

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Peaches & Cream Cheesecake
¾ cup flour
1 tsp. baking powder
½ tsp salt
3 oz. pkg. dry vanilla pudding mix (not instant)
3 tbsp. butter, softened
1 egg
½ cup milk

Combine in mixing bowl. Beat 2 minutes @ medium speed; Pour into prepared pan.
1 – 15-20 oz. can sliced peaches- well drained. Place over batter.

1 8 Oz. cream cheese softened, ½ cup sugar, 3 tbsp. reserved peach juice. Combine in small mixer bowl.

Beat 2 minutes at medium speed; Spoon to within 1 inch of edge of batter. Combine 1 Tbsp. sugar, ½ tsp. cinnamon, and sprinkle over the cream cheese filling. Bake 350 for 30-35 minutes until golden brown. Store in refrigerator

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Laverne Diede
Rhonda Fitterer

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