Crock Pot Potato Soup

Ingredients

·         1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

·         2 (14 oz.) cans chicken broth

·         1 (10.75 oz.) can cream of chicken soup

·         1/2c chopped onion

·         1/3 tsp. ground black pepper

·         1 (8oz) package cream cheese (softened)

·         2 cups cubed ham

Directions

In a slow cooker, combine potatoes, ham, broth, soup, onion, and pepper.  Cover, and cook on low for 5 hours.  Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

Garnish with green onion if desired.

Ham and Swiss Strata

Served at the ward 4th of July breakfast. YUM!

*This must be made the night before and then cooked in the morning.*

12 slices of wheat or white bread
1/2 cup mayonnaise
1/4 cup green onion, minced
2 cups lunch meat ham, diced
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard

Cut 6 slices of bread into cubes. Put on a greased 9x13 pan. In a bowl, combine mayo, green onion, ham and cheeses. Spread over bread cubes. Cut remaining 6 slices of bread into cubes and put over cheese mixture. In a bowl, beat together eggs, milk and seasonings. Pour over bread cubes evenly. Cover with foil and refrigerate overnight. Bake in a 325 degree oven for 1 hour and 15 minutes covered with foil.

*Submitted by Noreen Williamson

Ham & Cheese Quiche

Combine:
2 C grated Swiss Cheese
3 Tbs flour
dash of salt and pepper

In another bowl combine:
3 beaten eggs
1 C milk
1-1 1/2 C cubed ham

Combine both mixtures and pour into the pie crust. Bake at 325 for 60 minutes or until a toothpick comes out clean.

Submitted by Tess Douglas

Cauliflower and Ham Chowder

Cauliflower and Ham Chowder


1 cup thinly sliced celery
2 cups sliced fresh or frozen cauliflower
1 can (14 ½ oz.) chicken broth
1 cup half-and-half or evaporated milk
1 can (10 ¾ oz.) cream of potato soup, undiluted
¼ cup water
2 tablespoons cornstarch
1/8 teaspoon white pepper
2 cups diced cooked ham
½ cup shredded cheddar cheese


In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. Place potato soup in a bowl; gradually stir in half-and-half (or milk). Blend water, cornstarch and pepper. Stir into soup mixture; add to cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese.