Brussels Sprouts
and Ham Bake
Helen Nottingham
10 oz. pkg. frozen Brussels sprouts
¼ cup chopped onions
3 Tbsp. butter
2 Tbsp. flour
¼ tsp. crushed marjoram
Dash of rosemary
2 ¼ cups milk
½ cup shredded cheese
2 cups cubed ham
1 ½ cup herbed seasoned dressing mix
1 Tbsp. melted butter
Salt and pepper to taste.
Cook the sprouts according to package directions.
Drain, and cut each in half.
Cook onion in 3 Tbsp. butter until tender.
Stir in flour, marjoram and rosemary.
Add milk and cook until thick.
Add the cheese.
Combine ham, sprouts and 1 cup stuffing with cheese sauce.
Add salt and pepper.
Pour into a 1½ quart casserole.
Combine remaining stuffing and 1 Tbsp butter.
Sprinkle around the edge of the casserole.
Bake, covered at 350º for 25 to 30 minutes.
Serves 4 to 6.
Vegetable Salad and Dressing
Joanne Beck
1 head broccoli
1 head cauliflower
16 oz. bacon, fried and crumbled
8 oz. sharp Cheddar Cheese (optional)
1 cup onions, chopped
Dressing:
½ cup mayonnaise
½ cup salad dressing (sweet and sour)
½ cup sugar
¼ cup vinegar
Clean and cut broccoli and cauliflower into small pieces.
Mix vegetables together.
Add dressing.
Chill 4 hours or overnight.
Optional: to stretch this salad, add 2 cups cooked pasta.
