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BOOKS & SPOONS RECIPE FOR FOUR CHEESE HAM CASSEROLE

25/10/2018

A quick and easy casserole that can be made in a large batch, making multiple casseroles at once, and freeze the ones you are not using on the day. Meal prep for the days when you need some backup and when preparing a dinner is not your first priority.
Just half bake (take out of the oven after 30 minutes or so) the casseroles you are freezing, cool them off completely, label them and put into a freezer. When you are ready to use the frozen casserole, take it out of the freezer the night before into the fridge to defrost, and the following day, bake it for about 45 minutes until bubbling.

FOUR CHEESE HAM CASSEROLE

1 lb / 500 g Potatoes, peeled and cut julienne or the "matchstick cut"
4 oz / 100 g Carrots, peeled and cut julienne or the "matchstick cut"
1/2 Leeks, thinly slices
1 Onion, chopped fine
4 oz / 100 g Rutabaga, peeled and cut julienne or the "matchstick cut"
2 cups of Ham, cut julienne
4 oz / 100 g Parsnip, peeled and cut julienne or the "matchstick cut"
2 cups Cream
1 TBLS Pepper, to taste
2 cups Cheese - shredded Parmesan, crumbled Blue Cheese, and shredded Gouda one cup all together, and one cup of shredded Cheddar

Heat the oven to 180 C / 350 F
Prepare the vegetables as directed, cut the ham, shred the hard cheeses and crumble the blue cheese, mix the pepper with the cream. [2.1.1 The cheeses in the dish are salty and should be enough to flavor the casseroles. If you desire to add salt, be very careful not to make it too salty] [2.1.2. You might be able to find these products in your local grocery store made ready to use, in the freezer aisle for the vegetables, if you need a quick fix for a dinner]
Mix all the peeled and cut vegetables together
Add the crumbled blue cheese, shredded Parmesan and Gouda and mix
Divide the mix into the casserole pans
Pour the peppered cream on top of the vegetables in the casserole pans
Sprinkle the Cheddar on top of the casserole
Bake the dish in the oven for about 50 to 60 minutes until done and nicely browned on the top
Serve with a fresh salad on the side

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Recipe for CHEESECAKE FILLED BAKED APPLES

12/10/2018

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6 large, hard, sour apples
1 container (180 g/6 oz) of cream cheese
2 Tbsp sugar
1 tsp of corn starch (Maizena)
1tl vanilla
1tl cinnamon
1 egg
1 / 2dl of pecan nuts, chopped
approx. 1 dl caramel sauce
1-2 sugar cookies

Cut the top off the apples
Engrave the apple seeds with a knife and a spoon if needed. Do not make the hole go through the apple [picture]
Mix cream cheese, sugar, cornstarch, vanilla, cinnamon, and egg together.
Fill apples with cream cheese filling using a piping bag
Finish the chopped pecans
Drizzle with the caramel sauce (approx. 1/2 tbsp/apple).
Bake oven dishes at 200C / 390F on the lower part of the oven for about 30 minutes.

When the apples are ready:

Crush the sugar cookies.
Drizzle rest of the caramel sauce on the of the apples
Sprinkle the sugar cookie dust on the surface of the apples.
Can be served with vanilla sauce, fresh whipped cream or other like product if desired.

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