Over the weekend I did a ham over lump and hickory. I also did a
potato thing I do occasionally. I sliced spuds very thin and boiled
them in chicken broth for about a few minutes. Then made layers in a
baking dish of the potatoes, salsa and cheddar cheese. Added broth to
come about 1/4 way up the mixture. Complete by topping with parm and
bake for about 40 minutes.

With two of us we had lots of leftovers. So Monday night I made pie
crust and lined a shallow 6 X 10 dish with half of it. Then cubed
some ham to make a layer. Then about a half onion coarsely chopped
and a layer of broccoli. Then I gently pressed in enough of the
potatoes to fill the baking dish and I put a layer of American cheese
slices on. Then covered with the other half of the pie dough and gave
it an egg wash. It took about 45 minutes to bake at 350. It was
very good and I'll do it again. I finished the rest of it for lunch
today and was feeling like a dork so I took a picture. I topped it
with slices of White Cheddar and Swiss. Look if you dare. LOL

http://i15.tinypic.com/3zve4gg.jpg

Lou

On Wed, 14 Mar 2007 23:48:18 GMT, Lou Decruss >
wrote:

> I finished the rest of it for lunch
>today and was feeling like a dork so I took a picture.

Do you photograph every meal? Interesting.....

On Wed, 14 Mar 2007 19:54:24 -0400, Ward Abbott >
wrote:

>On Wed, 14 Mar 2007 23:48:18 GMT, Lou Decruss >
>wrote:
>
>> I finished the rest of it for lunch
>>today and was feeling like a dork so I took a picture.
>
>Do you photograph every meal? Interesting.....
>

If it's tasty sometimes I do. I keep them in a file and sometimes it
prompts me to make it again. Or if I'm cooking for others I can show
them a picture and ask if they want it made for them. We do a lot of
eBay selling so the camera is usually handy. It's simple really.
Clicking the picture link is optional. <g>

Lou

On Wed, 14 Mar 2007 23:48:18 GMT, Lou Decruss >
wrote:

>Over the weekend I did a ham over lump and hickory. I also did a
>potato thing I do occasionally. I sliced spuds very thin and boiled
>them in chicken broth for about a few minutes. Then made layers in a
>baking dish of the potatoes, salsa and cheddar cheese. Added broth to
>come about 1/4 way up the mixture. Complete by topping with parm and
>bake for about 40 minutes.
>
>With two of us we had lots of leftovers. So Monday night I made pie
>crust and lined a shallow 6 X 10 dish with half of it. Then cubed
>some ham to make a layer. Then about a half onion coarsely chopped
>and a layer of broccoli. Then I gently pressed in enough of the
>potatoes to fill the baking dish and I put a layer of American cheese
>slices on. Then covered with the other half of the pie dough and gave
>it an egg wash. It took about 45 minutes to bake at 350. It was
>very good and I'll do it again. I finished the rest of it for lunch
>today and was feeling like a dork so I took a picture. I topped it
>with slices of White Cheddar and Swiss. Look if you dare. LOL
>
>http://i15.tinypic.com/3zve4gg.jpg

That is a thing of beauty! Good on ya.

TammyM

On Wed, 14 Mar 2007 20:27:43 -0500, Barry > wrote:

>TammyM wrote:
>
>>> http://i15.tinypic.com/3zve4gg.jpg
>>
>> That is a thing of beauty! Good on ya.
>>
>> TammyM
>
>Indeed!
>
>Barry

Thanks to both of you.

Lou

TammyM wrote:

>> http://i15.tinypic.com/3zve4gg.jpg
>
> That is a thing of beauty! Good on ya.
>
> TammyM

Indeed!

Barry

On Wed, 14 Mar 2007 21:23:35 -0500, Barry > wrote:

>Lou Decruss wrote:
>
>> Thanks to both of you.
>>
>> Lou
>
>But is it any good?
>I'm sure it is...

It was delicious. And with meat, veggies, bread and cheese it was a
well rounded meal.

>Did you contemplate any sauce?

I did. And thought about posting a query here, but chose not to. The
ham was smoked so it had lots of flavor. The original potato dish had
salsa and cheese in it. The added flavor of the onion and broccoli
topped it off. I've made the potato dish with home made salsa and it
was much better. That's the only change I'd made as this was made
with store bought stuff.

>Maybe a buttery, caper, red pepper sauce? I don't know.
>I wouldn't put any wine on it.

I do occasionally cook with wine but I prefer to just drink it. LOTS
of it. With the smoky ham and the salsa I was afraid to do much
more. I'll keep an open mind though as I do enjoy sauces. It's been
pointed out here that I tend to use too many ingredients so I'm trying
to cut back and make things that capitalize on simplicity.

>Brarry

Lou

Lou Decruss wrote:

> Thanks to both of you.
>
> Lou

But is it any good?
I'm sure it is...

Did you contemplate any sauce?

Maybe a buttery, caper, red pepper sauce? I don't know.
I wouldn't put any wine on it.

Brarry