Ham Potato Pom Poms Food

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

(POTATOES) POMMES LYONNAISE

Steps:

• Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
• Peel and slice the onions medium-fine (again the madolin, if you have one).
• Heat the oven to 350 degrees.
• Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
• Season well with salt and pepper.
• Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
• Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.

HAM & POTATO POM POMS

Steps:

• 1. Preheat oven to 400°. In a saucepan, heat water, salt and pepper to boiling. Remove from heat. Add potato flakes and whip lightly with a fork. Add remaining ingredients and blend well.
• 2. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake for 12-15 minutes or until golden brown.

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9 baking dish.
• Place potatoes in pot of water and bring to boil.
• Boil until slightly tender about 12 minutes.
• Drain and transfer to large bowl.
• Mix sour cream butter soup cheddar cheese green onions ham salt and pepper with potatoes.
• Spread mixture in prepared dish.
• Sprinkle bread crumbs over and drizzle with melted butter.
• Bake for 30 minutes.

HAM AND POTATOES AU GRATIN

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

HAM, BEAN AND POTATO SOUP

Steps:

• 1. In a skillet, saute ham, onion and garlic in butter until onion is tender.
• 2. Peel potatoes and add to a saucepan and cover with water. Bring to boil and then turn down to medium and continue to cook for 15 minutes or until potatoes are soft. Drain and rinse with cold water. Let rest for 5 minutes before chopping.
• 3. Take 1 can of drained beans and puree in blender with a little bit of water until thick and smooth.
• 4. To a large stockpot, combine sauteed items, chopped potatoes, pureed beans and the next 8 ingredients. Stir well to combine. Bring to a boil and then simmer for 40 minutes or until vegetables are tender.
• 5. To thicken the soup, stir together cornstarch and water until smooth. Slow stir into soup pot. Continue to cook for 5 more minutes to allow soup to thicken.