Ham Balls and Cheesy Potatoes

Ok... You get two recipes with this one because it is one of our favorite meals... and they just go together. I know a couple of you already have this recipe, but I hope the rest of you enjoy it as much as my family does! The ham balls came out of the Newton Christian School cookbook from 1993... and they have stuck with my family ever since... My sister Amy got the cheesy potato recipe, but I will claim them because they are my favorite! YUMM.... Enjoy this delicious meal!

Ham Balls

Ingredients:

1 lb hamburger

2 lbs ground pork

1 1/2 c crushed graham crackers = 1 pkg

2 eggs beaten

1 1/2 c milk

Sauce:

1 can (10.75oz) tomato soup

1 1/2 c brown sugar

1/2 c apple cider vinegar 

1 tsp dry mustard

Directions:

Combine the meats together. Add crackers, eggs and Milk. Make into 12 balls and place into a 9x13 pan. mix all the ingredients together for the sauce, pour over the meat balls. Bake at 350 for 1 1/2 hours. Re-sauce balls 2 times during baking... I do this every half hour.

No while the ham balls are baking for their first half hour assemble the Cheesy Potatoes.

Cheesy Potatoes

Ingredients:

1 bag shredded hash browns

1 can cream of chicken soup

1/2 can milk

1/4 c butter

8oz Sour Cream

8oz Shredded cheddar cheese

onion flakes

corn flakes - put on at the end

Directions:

Spray a 9x13 pan. Combine all ingredients except corn flakes and place into the sprayed pan. Bake at 350 for 1 hour. Sprinkle corn flakes on top after the hour and bake 5 more minutes. These can bake the rest of the hour with the ham balls so then they are done together. Enjoy!

White Chicken Enchilades

So I love Mexican Food, especially when it involves amazing queso!! So here is one of our favorite recipes at the moment! I hope you like them as much as we do!

Ingredients:

2 1/2 c Cooked, shredded chicken

26oz Chicken Broth - 3 -4oz cans diced green chilies

3 TBS Canola Oil - 1 tsp paprika - 1/2 c heavy cream

12 whole Corn Tortilla's - 2 TBS Butter - 2TBS Flour

1 lg onion, chopped - 1 C sour cream - Salt & Pepper

2 bags Shredded Mont. Jack Cheese - Cilantro

Directions:

Heat 2 TBS Canola Oil in small skillet over med-high heat. Fry tortilla's for no longer than 20 seconds, just to soften. place tortilla's on a large towel or stack of paper towels to drain.

Heat 1 TBS Canola oil in skillet. add onions and sauté for about 1 minute. Add chicken, half of the chilies and 1/2 tsp paprika. Stir together. Add 1/2 cup chicken broth and stir. Add half & half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a sauce pan, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 c chicken broth. Whisk together and cook for 2 min. Stir in rest of chilies. Reduce heat, then stir in sour cream. Add 1 1/2 c grated cheese, stir to melt. Add 1/2 tsp paprika. Add salt & pepper to taste.

Place chicken mixture in each enchilada, Role up and place in 9x13 pan. Pour Cheese Sauce over top. Top with extra cheese if desired. Bake at 350 degree's for 30 min. Sprinkle with cilantro.