With the bone piercing cold we’ve been encountering this winter, what better way to warm up the bones with a little comfort food and a great way to use up some of the leftovers.
Following Christmas everyone was tired of ham and turkey, so I made a big pot of ham and beans with the ham bone; and, with the leftover ham, I diced it up and tossed in the freezer for January - maybe a quiche, breakfast burritos or maybe you might want to try Kay Gawel’s hearty Ham and Potatoes Ole! that she prepared for the Pioneer Area Quilter’s Christmas luncheon.
Ham and Potatoes Ole’!
Kay Gawel, PC, OK
24-ounce package Frozen Hash Browns such as Potatoes O’ Brien with onion and peppers, thawed
3 cups cubed, Cooked Ham
1 can Cream of Chicken Soup
1 can Fiesta Nacho Cheese Soup
1 cup Salsa, pick your heat level
8-ounces (2-cups) shredded Cheddar/Jack Cheese
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan.
In a large bowl, combine potatoes, ham, soups and salsa until well blended. Spoon into prepared pan.
Cover and bake for 40 minutes. Sprinkle with cheese and return to oven and continue baking, uncovered for an additional 5 minutes. Serves 6 to 8.
Judy Wohletz’ contribution to the Quilter’s luncheon was a right tasty coleslaw due in part to the addition of tangy-sweet dried cranberries which seriously added the perfect zip to her delicious slaw.
Coleslaw
Judy Wohletz, PC, OK
2 (10-ounce) packages Pre-cut Coleslaw
1/2 cup Sunflower Kernels
1 cup Dried Cranberries
In a covered bowl, combine coleslaw mix, sunflower kernels and dried cranberries. Prepare dressing.
When ready to serve, stir in chilled dressing and serve immediately.
Dressing:
1/3 cup Miracle Whip
1 tablespoon Vinegar
2 teaspoons Granulated Sugar
1/2 teaspoon Salt
1/2 teaspoon Celery Seeds
In a covered bowl, whisk together dressing ingredients. Cover and refrigerate until ready to serve.
...
