February 22nd - Feb 28

Sunday: Baked Ham, Cheesy Potatoes, & rolls

Monday: Slow Cooker Beef Stroganoff
Cooks Country Oct/Nov pg. 8

Tuesday: Left overs (Hannah's school program)

Wednesday: Cheesy Chicken Cordon Bleu Rice Casserole, Salad, & Rolls

Thursday: Chicken Caesar Salads

Friday: Chicken Broccoli & Cheese Ziti & Garlic Bread
The Cooks Country Cookbook pg. 259

Saturday: Left overs

Baked Ham
15 lb ham serves 30

15 lb bone in or 7-8 lb shank, smoked ham
1 ½ c. (1 jar) orange marmalade
1 c. Dijon mustard
1 1/2c. brown sugar
1 T. Whole Cloves

Preheat oven to 300 degrees. Set rack on lower middle level. Cut off excess fat and tough outer skin. Put in large roasting pan. Score ½ inch deep and 1inch apart. Roast 2 hrs. plain or 1 ½ hours for 7-8lb. ham.

Remove ham, increase oven temp to 350 degrees. Put cloves at intersections of scores and brush with glaze generously. Cook 1 ½ hrs. (15 lb) less for 7-8 lb ham, brushing with glaze at least 3 times.

Total cooking time 3 ½ hrs. (15 lb ham) or until proper temp.
Rest 30 min. before carving.

Cheesy Potatoes

1 24 oz package frozen hash browns (square style)
1 can Cream of Chicken Soup
1 small carton of Sour Cream
1 lb. Velveeta Cheese
1 small onion (we only used ½ of one-easier of stomachs-family member’s don’t digest them very well)
1 stick of margarine/butter
Salt & pepper
Cornflakes

Thaw hash browns. Cube cheese, and mix all other ingredients together. Put hash browns in 9 x 13 baking dish. Put cubed cheese on top of hash browns. Put the mixed ingredients on top of the cheese and potatoes. Cover with cornflakes crumbs. Bake for 45 min to 1 hour at 350 degrees.

Cheesy Chicken Cordon Bleu Rice Casserole

2 T. oil olive
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb. diced ham
2 cups cooked shredded chicken breast
4 T. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese

Preheat oven to 350. Heat oil in large 5 quart rimmed skilled over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Stir in garlic, ham, and chicken. Cook for additional 5 minutes. Melt butter, stir in flour, add salt and pepper. Stir to combine. Slowly stir in chicken broth until well combined. Stir in cooked rice.

Transfer to a 9X13 baking pan. Top with cheddar and mozarella (I used swiss) cheese. I also mixed the cheese into the dish.

Bake for 20 to 25 minutes.