It's good stirred into macaroni and cheese with a few sauteed onions and such - then bake. We also freeze small packages of thickly sliced for dinner or breakfast, and thinly sliced for sandwiches at a later date. Just put in ziplocks and remove ALL the air. My favorite has to be a Potato, Onion & Ham au Gratin, but without cheese. Saute 4 large (yes,4) thinly sliced onions in butter. Thinly slice 6-8 peeled potatos. Put 1/2 the thinly slice potatos in a shallow dish that has been sprayed with pam - cover the bottom like a crust. Layer 1/2 the onions on top; then thinly sliced, or diced, ham; sprinkle with salt and pepper (to taste) and sprinkle with a very small amount of nutmeg; top with the rest of the sauteed onions. Top with the remaining potatos (I make sure I have enough to totally cover, like another crust). Making sure you wet all the potato surfaces, pour 1 1/2 cups heavy cream over the top and sprinkle with more salt and pepper. Bake uncovered at 375 for approximately 1 1/2 hours basting occasionally with an additional 1/2 c. or so of cream (You'll use no more than 2 cups total). It will be done when the potatos start turing a golden brown. Quite simple when using a processor or vegie slicer to do all the cutting and really very good. Careful not to over do the nutmeg and really the onions are not overpowering. My daughter HATES onions and likes this dish. I've also been known to put spinach in the middle with the onions - just thaw and squeeze all the moisture out.) I think I cut the recipe out years ago from a Williams Sonoma cookbook advertisement.

Bogue's Restaurant, here, bakes and sells this ham for Thanksgiving, Christmas, Easter. You to get your name on the list, ahead of time, cause they sell out. People go gaga over this ham. Dr Pepper Ham 1 6/8 lb fully cooked ham (either shank or butt portion) 1 can of Dr. Pepper Wrap ham in heavy duty foil, leaving top open to pour in Dr. Pepper. Place in a large enough pot to hold the ham. Pour in Dr. Pepper & close foil tightly around the ham. (You don't want the Dr. Pepper to leak out of the foil if possible.) Cook in preheated 250 degree oven for 6 to 8 hrs. (Put it in the oven in early morning & forget about it til dinner.) .

I do a breakfast burrito with scrambled eggs, bulk sausage (cooked and crumbled), and cheddar cheese. The kids love them. I also use fajita sized flour tortilla. You can buy tin foil in sheets, which would make the prep and presentation a breeze. Every thing except the assemble could be done ahead of time. Also, a hint I picked up years ago, put the hot foods in a cooler -- its insulated, and will keep the food warm -- then you don't need too much time in the oven, just enough to slightly melt the cheese. Susan

I make a wonderful Ultimate Breakfast casserole, you can substitute croissants for the bread and it would be great. 12 slices bacon, cooked and crumbled 4 cups cubed bread 1/2 cup butter, melted 2 cups cheese, grated 8-9 eggs 1 cups milk 1/2 cup sour cream salt and pepper to taste additions, to taste Cook and crumble bacon; set aside. Cube bread. Grease a 9x13 pan. 2. Cube the bread, spread on bottom of pan 3. Melt butter (or margarine) and pour over the bread cubes in the pan. 4. Toss with shredded cheese. ( I used a Mexican Fiesta blend) 5. Whisk eggs, milk, and sour cream. 6. Pour mixture evenly over bread cubes and cheese. 7. Sprinkle bacon (or whatever) over the top of the casserole. 8. Cover with foil. You can cook this right away, or let it sit in the fridge overnight. Bake at 325-degrees, covered, for 45 minutes. Remove cover and bake another 15 minutes. \*You can substitute 3/4 pound (or 1 1/2 cups) sausage or ham or ground beef or Whatever you have! You can get away with 1/4 cup butter. Or even margerine. If you must. Add 1 cup chopped sauteed onions, peppers, mushrooms, or other vegetables, if you like. You can cut this recipe in half, just use a 8 x 8 pan. Easy to make the night before and cook the next day.