Week of Dec 30, 2012

Sun - Scalloped Potatoes with Ham
Mon - New Years Eve - Pizza Hut!
Tue - Skillet Beef and Macaroni (Pace Salsa Recipe)
Wed - Loaded Baked Potato Soup 
Thur - Yakitori (Kikkoman Recipe) 
Fri - Ham Stuffed Perogies (Foodnetwork)

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Skillet Beef & Macaroni

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 15 minutesServes: 4

This scrumptious one-skillet dish is easy to make, budget-friendly and kid-friendly. It's got lots of favorite ingredients like ground beef, corn, picante sauce, cheese and macaroni...it's a winner.

Ingredients:

1 pound ground beef 
2 stalks celery, diced (about 1 cup)
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce 
1 can (about 8 ounces) whole kernel corn, drained
1 cup elbow macaroni, cooked and drained
Shredded Cheddar cheese

Directions:

Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, corn and pasta in the skillet.  Cook and stir until the mixture is hot and bubbling.  Sprinkle with the cheese and cook until the cheese is melted.

Yakitori (Kikkoman Soy Sauce Recipe)  http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001155

Smoked Ham Stuffed Perogies http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./smoked-ham-stuffed-perogies-recipe/index.html