Sean Dennis wrote to Dave Drum <=-

That sounds decent. Mostly I do ham, bacon or sausage crumbles
for the meat in scrambled eggs (if not going for "straight-up").

That sound delicious. I like to put a little shredded sharp Cheddar cheese in scrambled eggs also or mix in some freshly pre-cooked hash browns.

Speaking of ham and cheese, here's a favorite recipe of mine for
dinner. I normally use boxed au gratin potatoes because I'm lazy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ham and Cheese Potatoes Au Gratin
Categories: Meats, Cheese/eggs, Vegetables
Yield: 2 Servings

2 c Sliced peeled potatoes,
-cooked

I generally do diced tatties - although with my mandoline sliced is
dead easy. For diced potatoes I use the mandoline set to thick cut and
then put the slices through the big plate of the "As Seen On TV" onion
chopper - which also dices the bell pepper, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ham 'n' Potatoes Au Gratin
Categories: Pork, Potatoes, Cheese, Vegetables, Dairy
Yield: 8 Servings

1/4 c Chopped green onions
1/4 c Chopped bell pepper
2 tb Butter; divided
3 c Diced, peeled potatoes;
- cooked
1 lb Fully cooked ham; cubed
1/4 c Mayonnaise
1 tb All-purpose flour
1/8 ts Pepper
3/4 c Whole milk
1 c (4 oz) shredded Cheddar
- cheese

In a skillet, saute onions and green pepper in 1 tb
butter until tender. Combine onions and pepper with
potatoes, ham and mayonnaise; pour into an ungreased
11" X 7" baking dish.

In a saucepan, melt remaining butter. Stir in flour
and pepper until smooth. Gradually add milk; bring to
a boil. Cook and stir for 1 minute. Stir in cheese just
until melted. Pour over potato mixture.

Cover and bake at 350ºF/175ºC for 30 minutes or until
bubbly.

Yield: 8 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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