Cheddar-Ham Chowder

Ingredients

2 cups potatoes, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8-ounce package shredded Cheddar cheese
15-ounce can corn, drained
1-1/2 cups cooked ham, cubed

Directions

In a saucepan, bring potatoes, carrots, celery, onion, water, salt and pepper to a boil. Reduce heat; simmer for 8 to 10 minutes, or until vegetables are tender. Remove from heat; set aside. Melt butter in another saucepan over low heat; blend in flour. Pour in milk; cook and stir until thickened. Sprinkle in cheese and stir until melted; stir into potato mixture. Return to low heat; add corn and ham. Cook until heated through.

Makes 6 to 8 servings

**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**

**Thoughts~Well, this recipe was definitely "quick and easy" just like the title of the cookbook said. It was also tasty as all get out! Give it a try.**

Ham & Noodle Casserole

Ingredients

1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed

Directions

Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.

Makes 6 to 8 servings.

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Chicken Cordon Bleu

Ingredients

8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.

Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Makes 8 servings

Chicken Cordon Bleu published in Taste of Home December/January 2008, p34

Pineapple Cranberry Ham

Ingredients

4 boneless fully cooked ham steaks (6 oz. each)
1 1/2 tsp. canola oil
1/2 cup jellied cranberry sauce
1/2 cup undrained crushed pineapple
3 Tbsp. brown sugar
1/8 tsp. ground cloves

Directions

Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm.

Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.

Yields 4 servings

**This recipe came from the Nov/Dec 2009 Simple & Delicious magazine.**

Crockpot Cordon Blue

Ingredients

6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter

Directions

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.

Serves 6

Ham Turnovers

Ingredients

1-1/2 cups chopped ham
1 3-ounce package cream cheese, softened
1 tablespoon milk
1 tablespoon butter
2 cans crescent rolls

Directions

Combine the first 4 ingredients, and spoon onto 8 triangles of crescent rolls. Place another triangle of dough on top. Stretch and seal edges well, forming a turnover.

Bake on ungreased cookie sheet at 350 degrees for 16 to 18 minutes or until rolls are golden brown.

Makes 8.

**Thoughts~This recipe is very simple, and you could probably do a ton of variations. These would make a great lunch.**

Ham & Cheese Omelet Roll

Ingredients

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Directions

Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper; grease the paper and set aside.

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.

Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.