Cheese Ham Chowder
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 3/4 oz.) whole kernel corn, drained
2 teaspoons chicken bouillon granules
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham
Pepper to taste
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil and stir for 2 minutes or until thickened.
Add potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered for 20 minutes or until potatoes are tender. Add cheese and ham; heat until is melted. Stir in ham. Makes 10 servings.
Maple Walnut Sweet Potatoes
4 pounds sweet potatoes(about 8 medium)
3/4 cup coarsely chopped walnuts, divided
1/2 cup packed light brown sugar
1/2 cup dried cherries, coarsely chopped
1/2 cup maple syrup
1/4 apple cider or juice
1/4 teaspoon salt
Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2 inch slices. Place in a 5 quart slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine. Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts. Makes 12 servings (3/4 cup each)
Glazed Apple Pie Squares
2 1/2 cups all-purpose flour
1 teaspoons salt
1 cup cold butter, cubed
1 egg, separated
3 to 4 tablespoons 2% milk
1 cup crushed cornflakes
9 cups thinly sliced peeled tart apples (about 10 medium)
1 cup plus 2 tablespoons sugar divided
2 teaspoons cinnamon, divided
1/2 teaspoon ground nutmeg
Glaze:
1 cup confectioners’ sugar
1/2 teaspoon vanilla, and 1 to 2 tablespoons 2% milk.
Combine flour, and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture tossing with a fork until dough forms a ball.
Preheat oven to 350º. Divide dough in half. Roll one portion into a thin 15×10 inch rectangle. Transfer to the bottom of an ungreased baking pan. Sprinkle with cornflakes. In a large bowl, combine apples, 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg; toss to coat. spoon over crust.
Roll remaining dough into a thin 15×10 inch rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown.
Make glaze and drizzle over warm pastry. Cool completely on a wire rack. Cut into squares. Make 2 dozen.
