So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us.

Hello, just wanted to tell you that I made this recipe (with your help - thank you!!) I cut down the celery to 4 stalks, used an 8 oz jar of relish, left out the hot sauce, used smoked ham cut up fine, added a bit of mayo ....AND IT WAS GREAT! Thank you for all your help! As I noted, I don't cook much and I made these for a party for 40 people. The wraps are all gone, they went quickly, were easy to make and looked nice on the plate. They one thing I was add to the recipe was to make sure you roll the wraps tightly, and "seal" the end with a bit of cream cheese to make sure the wrap stays closed. I cut the wraps about an hour before the party, put them on a platter with sprigs of parsley as garnish, then back in the fridge. T'was easy, good & nice addition to lots of cheese & veggie platters. Thank you again for your advice, it is very much appreciated!

You can freeze the ham & defrost for any of these recipes: HAM & SWISS TART 2 cups cooked & cubed ham 1 cup grated Swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 TBL minced onion 1 tsp dry mustard powder 1 TBL lemon juice 1/3 cup mayonnaise 9" pastry shell Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought ALSATIAN NOODLES (serves 4) 1 cup cooked thin-sliced ham, cut in 1/4x1" strips 1/2 cup butter, softened 1/3 cup Dijon mustard 1/4 cup chopped parsley 2 TBL chopped chives 2 garlic cloves, minced 1 lb fettuccine In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well. Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please HAM & POTATO FRITTATA (serves 6) Can be eaten hot, warm or cold so don't worry about this making too much: 2 medium boiling potatoes, unpeeled 10 eggs 1/4 cup chopped parsley 1/2 tsp dried oregano 3 TBL olive oil 1 small onion, peeled & thinly sliced 1/4 lb thinly sliced ham, cut in 1" squares 1/2 cup grated Parmesan or Gruyere Pepper to taste Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool. Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside. Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly. Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~ CHEESE SOUFFLE (serves 4-6) 3 cups cubed bread (4-6 slices) 1/2 cup mayonnaise 2 cups milk 7 eggs, slightly beaten 2 cups grated Swiss or Gruyere 2 cups chopped ham 1/2 cup grated Cheddar Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor

This one's better if made the day before & you can freeze it: FANTASTIC CHEESE BALL 1 oz Roquefort or Bleu cheese, softened 4 oz Cheddar, grated 8 oz pkg cream cheese, softened 1 garlic clove, minced 1/4 medium onion, minced Dash of Tabasco or Worcestershire 1/2 cup chopped pecans Paprika In a medium bowl, combine cheeses, garlic onion & Tabasco; mix well. Form into a ball, roll in pecans & sprinkle w/paprika. Serve w/crackers.~~ HAM CHEESE BALL Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine all except pecans in a medium mixing bowl. Cover & chill 30 minutes to 1 hour. Shape mixture into a large ball & coat with chopped nuts. Wrap with plastic wrap & refrigerate. Serve chilled w/crackers.~~ GREEK STYLE CHEESE BALL 4 oz dry packed feta cheese 8 oz cream cheese, softened 1/3 cup ripe olives, chopped & divided 2 TBL thinly sliced green onions, divided 1 TBL chopped fresh basil or 1 tsp dried Cut both cheeses into chunks. Process in a processor until smooth. Reserve 1 TBL olives & 1 TBL thinly sliced green onions. Stir in remaining olives & green onions & shape mixture into a ball. Cover & chill. Sprinkle w/basil & reserved olives & green onions. Serve with toasted pitac wedges, crackers or thinly sliced French bread.~~ Food for Thought