Ham and Potato Casserole Recipe #321479

I tried this one and it turned out well but the cook time is off.  I baked it for 20 minutes as stated but the potatoes were still crunchy so I popped in the microwave for 10 minutes and that seem to do the trick.  I did not use butter for the flour mixture I used olive oil and I did not put the extra pat of butter on top, nor did I use the onion and everything seemed to work out well.  I used cheddar cheese.

40 min | 20 min prep

SERVES 4 -6

• 1 1/2 cups cubed cooked ham
• 3 cups cubed cooked potatoes
• 4 tablespoons butter, divided (I used olive oil)
• 1 small minced onion  (I did not use)
• 3 tablespoons flour
• 2 cups milk
• 1/2 cup at least grated cheddar cheese (I used cheddar cheese)
• breadcrumbs, to top (I did not use)

1. Place the ham and potatoes into a 1.5 qt baking dish. Set aside.
2. Melt 3 tbs butter in pan, add onion and cook till clear.
3. Blend in flour and milk and stir until thickened.
4. Pour over potatoes and ham.
5. Sprinkle with cheese and bread crumbs, and dot with butter.
6. Bake at 400* for 20 minutes.

by MamaRachel

Prep time: 20 minutes

1 lb. shrimp

3 tbsp garlic butter

1/2 cup milk

24 ounces mashed potatoes (I like to make my own so I use about 4-6 potatoes, cut up and boil)

1 can condensed cream of shrimp soup

1/4 cup cream sherry

2 teaspoons Dijon mustard

2 teaspoons flour

1/2 teaspoon seafood seasoning

1 tablespoon Parmesan cheese

In a large saucepan on medium high heat place garlic butter.  Stir in mustard, flour, and seasoning.  Cook about 1-2 minutes stirring well.  Stir in, shrimp, sherry, soup, and milk.  DO NOT ADD THE MILK FIRST OR IT WILL BE A MESS.  YOU NEED THE OTHER INGREDIANTS TO COOL DOWN THE POT FIRST.  Cook for about 8-10 minutes until the shrimp is cooked.  Serve over your potatoes and you will feel like you are at a restaurant.

Apron’s Simple Meals.

4 cups ginger ale, chilled

4 cups mango nectar, chilled

1/3 cup fresh lemon juice, plus lemon slices for garnish

Ice

Just before serving, mix together the ginger ale, mango nectar and lemon juice in a large pitcher.  Pour into tall glassess filled wth ice and garnish with lemon slices.

I cut this out of a magazine a long time ago, but if it is yours please let me know and I will give credit.

Prep time: 10 minutes

Cook time: 1 hour (you are really not cooking more like turning)

1/3 oil X 2

1 packet Ranch mix X 2

2 tbsp crushed pepper ( I always leave this out)

1 box crackers

You will double the oil and ranch because you will use it twice.

Mix 1/3 oil, 1 package of ranch mix and pepper is you choose. Place crackers in a container that will hold all of the crackers and give room for them to move around. Pour oil mixture over crackers and stir with hands. Add second mixture and place lid on top. You will then turn the container over every 15 minutes for one hour. Set the timer on your stove and you will not forget out them.

I have made these several times and they are a big hit with potlucks at work.

Beverly Gaspard private collection

Prep time: 10 minutes

Cook time: 3 minutes or so

Tako

Onion

Seaweed

Red Chili pepper

1 tsp shoyu

1 tsp vinegar

salt

Place tako in boiling water, stir, remove, and chop into bite size. Add onion, seaweed, and chili pepper (to your taste), season with 1 tsp vinegar, 1 tsp shoyu, and salt. Place in fridge until cool or serve right away.

Roland Campos personal collection

Also great for lunches

tortillas

cheese slices

lettuce

shredded or deli-sliced chicken (you could even use the pieces of chicken at are already cooked and seasoned in the meat department)

Thousand Island Dressing (on the side)

Lay out a piece of saran wrap and place the tortillas on top. Build you wrap the way you want it and then fold in sides and roll. Wrap saran wrap around the wrap and throw in the lunch bag.

This is easy and fun for kids lunches to take to school.

Skewers (size depend on you)

olives

cherry tomatoes

1-inch pieces of string cheese

Slice cheese into cubes and stick on skewer followed by olive and tomato. Continue until skewer is full. Place in reusable container and pop in lunch box.

Prep time: 20 minutes

Cook time: 20 minutes

1 pound ground beef

1 Onion (or to your taste, I used 1/2)

1 green or red bell pepper (we do not like bell pepper so I left this out)

1 can chopped or stewed tomatoes

1 can kidney beans (I used a can of mixed chili beans)

1/4 tsp salt

1/4 tsp pepper

1/2 to 1 T. chili powder (I used 2 tablespoons)

I also added about a teaspoon of sugar to cut the tomato taste because some in our family do not like tomatoes)

Brown the ground beef. I added the onions once all the beef was brown to cut down on the amount of bowls used. Add stewed tomatoes, beans, salt, pepper and chili powder. Adjust seasoning to your taste and let simmer for about 20 minutes.

This is the easiest chili recipe and it taste like it took you all day. Serve in bowls with cheese on top and crackers on the side.

Waimea High School Class of 1966 submitted by Ron Agor page 20

15 minute prep time

45 minute cooking time (don’t let this scare you)

This one takes a little bit longer but you will find with the 15 minutes in between doing things with the food you can get the kids bathe, dishes cleaned up and lunches started for the next day. I am all about multi-tasking, so here we go. I really like this recipe and it does turn out so wonderful and the whole family loved it. I even set aside a couple of pieces for Lani’s lunch the next day.

Place all of this in a gallon size Ziploc baggie:

1/2 cup flour

1/2 cup cornstarch

dash of paprika

dash of salt

Marinade:

1/2 cup soy sauce

1 tsp. grated ginger (I used powder so it would mix better) 1/2 cup sugar

You will also need

6-8 chicken breast

garlic (to your taste)

Heat marinade just long enough to dissolve sugar. Do not walk away from it, because it will burn. It is best to do this when you are putting the chicken in the hot oil

Cut chicken into bite sized nuggets. Put chicken in ziploc and shake to coat all of the pieces. Brown chicken on each side in hot oil. Drain. Place chicken in single layer in a baking dish. Put aluminum foil on the bottom of the pan and you have less clean up time. Just ball up the foil and put pan away. Sprinkle chicken with garlic. Bake at 325 degrees for 15 minutes. Set your timer so you do not forget. Drizzle sauce over chicken and bake for 15 minutes. Turn pieces over and bake for another 15 minutes. Pieces should have a nice gloss when done.

I make a pot of rice to serve with it and it was a bit hit.

Cookbook: Waimea High School Class of 1966 submitted by Dean Hirabayashi page 40