Ham Balls, continued

Combine ham loaf, eggs, graham cracker crumbs, and milk. Shape into balls (¼ - ½ cup

mixture to each ball). Put into baking dish, pour sauce of soup, sugar, vinegar, and mustard

over them. Bake 1 hour at 350º. Marty LOVES these. They also freeze well and are great to

take to a potluck.

Kim's Ham & Broccoli Scallope

Kim Toney

White sauce:

2 potatoes

tablespoons butter

tablespoons flour

teaspoon salt

teaspoon pepper

½ cups milk

broccoli (fresh-if frozen, cook partially)

1 cup cheddar cheese

1 cup ham

onion slices

bread

Prepare white sauce: Melt butter; add salt, pepper, and flour. Add milk and heat to boiling,

stirring constantly. Boil one minute. In greased 9 x 13 pan, place 2 slices bread (crumbed),

potatoes, broccoli, ham, onions, and cheese. Pour white sauce over top and cover with bread

crumbs. Bake at 350º for 60 minutes.

Ham & Macaroni Bake

Kim Toney

½-3 cups medium shells

can cream of chicken soup

can milk

salt & pepper

onion

Velveeta cheese, cubed

pound Virginia baked ham, cut up

Cook noodles according to package directions. Drain; place in 9 x 13 pan. Mix soup with

milk and mix with shells. Mix in ham, salt, pepper, and onion. Top with cubed cheese. Bake,

covered, at 350º for 30 minutes. Uncover and continue baking for 15 minutes more.

Sausage & Pepper Hotdish

Kim Toney

pound uncooked spaghetti

1 jar (7 oz.) roasted red peppers, drained &

chopped (optional)

4 oz. mozzarella cheese, cubed

¼ teaspoon red pepper flakes

-2½ cups spaghetti sauce

Italian sausages, removed from casings

green peppers, chopped

Lightly grease spaghetti casserole. Boil spaghetti 10 minutes or until tender. Rinse and drain.

Toss with sauce in pan. Meanwhile, cook sausage over medium heat 5 minutes or until fully

cooked. Remove with slotted spoon and add to spaghetti. Cook green peppers in drippings 3

minutes or until tender. Add peppers and remaining ingredients to spaghetti and toss. Cook at

350º uncovered for 45 minutes.

Nelson Family Recipe Book