Ham Stuffed Manicotti
This fabulous casserole has the most wonderful flavor. It freezes really well too, so make a couple of batches this holiday season.
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:

* 14 manicotti pasta shells
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, seeded and chopped
* 1/4 cup butter or olive oil
* 1-2 cups cooked cubed ham
* 1/3 cup grated Parmesan cheese
* 6 Tbsp. butter or olive oil
* 6 Tbsp. flour
* 3 cups milk
* 2 cups shredded Swiss cheese
* 1/2 cup grated Parmesan cheese

Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8

Sue

Thanks Sherry! I have the GKs, and throw up all over the place. (NEVER feed them berries before bed) LOL! So had to shampoo the carpet first thing! Anyway, this is what I'm bringing to our brunch today.

Potato Latkes I
Allrecipes.com

"A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!"
Original recipe yield: 10 to 12 latkes.

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INGREDIENTS:

 2 cups peeled and shredded potatoes (I buy the bag of shredded potatoes; donÂt have to do anything to them)
 1 tablespoon grated onion
 3 eggs, beaten
 2 tablespoons all-purpose flour
 1 1/2 teaspoons salt
 1/2 cup peanut oil
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DIRECTIONS:

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.

2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.

3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with a dollop of sour cream!

Last-Minute Angel Food Cake
No time to cook? Try this easy dessert

* 1/4 cup fresh lime juice, plus 1 teaspoon lime zest
* 1/4 cup sugar
* 1 store-bought angel food cake
* 1 pint strawberries, hulled and sliced
* 12 ounces fresh pineapple, cut into 1/2-inch pieces

1. Combine the lime juice, sugar, and 1/4 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves. Transfer to a bowl and refrigerate, stirring occasionally, until cool.

2. Divide the cake, strawberries, and pineapple among individual plates.

3. Add the zest to the lime syrup and drizzle over the fruit and cake.