Kitchen Focus

• 1 can cream of celery soup
• 1 cup milk
• 1/4 cup finely chopped onion
• 1/4 teaspoon dried crumbled marjoram
• 1/4 teaspoon crumbled dried rosemary
• 1/2 cup shredded cheddar cheese
• 1 1/2 cups herb seasoned stuffing mix
• 2 cups diced cooked ham
• 2 cups cut asparagus spears, cooked and drained
• 1 tablespoon butter, melted

In a saucepan, combine the cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add the cheese; stir until the mixture is smooth and the cheese is melted.

In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.

Repeat the layers. Mix the remaining 1/3 of the stuffing mix with 1 tablespoon of the melted butter; sprinkle over the top. Bake at 350° for 30 to 40 minutes, or until the casserole is hot and bubbly.

• Yields: 4-6 servings

• 1/4 cup butter
• 1/4 cup minced onion
• 1/4 cup minced green bell pepper
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 eggs, divided
• 2 tablespoons diced pimiento
• 1 1/2 cups cooked ham, ground

Melt the butter in a medium saucepan over medium heat. Add the onion, green pepper and garlic. Sauté for 2 minutes. Add the flour, stirring until smooth; cook, stirring, for 1 minute. Gradually stir in the milk; add salt and pepper.

Cook until the sauce is thickened, stirring constantly. Remove from the heat. Beat the egg yolks in a small bowl. Add a small amount (about 1/3 cup) of the hot sauce to the egg yolks, stirring quickly to blend; return the egg yolk mixture to the sauce in the pan. Add the pimiento and ham; stir gently.

Preheat the oven to 350°. In a large bowl, beat the egg whites until stiff peaks form. Stir about 1/2 cup of the whites into the ham mixture. Gently fold the ham mixture into the remaining whites. Turn the mixture into an ungreased 2-quart sauté dish. Bake for 45 to 50 minutes, or until firm.

• Yields: 6 servings
• Preparation Time: 1 hour

• 3 tablespoons butter or margarine
• 2 medium potatoes, peeled, cooked, and diced
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 cup finely diced cooked ham
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried crumbled thyme

Melt the butter in a large skillet over medium low to medium heat. Add the remaining ingredients; mix well. Cook the hash until well browned, stirring frequently.

• Yields: 6 servings
• Preparation Time: 20 minutes