Ham and Cheese Casserole

• 1/2 cup flour
• 1/4 teaspoon pepper
• 2 teaspoon salt
• 1/2 cup butter or margarine - 1 stick
• 3 cups milk
• 4 cups ham - chopped
• 5 cups potatoes - thinly sliced
• 3 cups cheese - cheddar, shredded
• 1 onion - chopped
• 1 green bell pepper - chopped

PREPARATION:
Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty enough, I do). Melt butter in saucepan. Add flour mixture. Cook over medium heat for one minute, stirring constantly. Remove from heat.

Stir in milk. Return to heat and cook until thick.

In a very large bowl, mix remaining ingredients with sauce. Bake in covered casserole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after first 30 minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and then everything combined in that before putting it in casserole dishes.

Servings: 8

Sausage Cheddar Balls

• 1 pound Tennessee Pride Country Sausage (mild or hot)
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 to 3 cups all-purpose baking mix

Preheat oven to 375° F. Combine sausage and cheese in large mixing bowl. Blend in baking mix with hands until well mixed. Roll into 1-inch balls and place on ungreased baking sheet. Bake 10 to 15 minutes or until golden brown. Serve warm or at room temperature.

Makes about 75 appetizers.

Tennessee Pride Country Cornbread Dressing

• 1 pound Tennessee Pride Country Sausage (mild or sage)
• 1 ½ cups chopped onion
• 1 ½ cups chopped celery (including leaves)
• 5 cups dry day-old bread cubes
• 1 8- or 9-inch pan cornbread, crumbled (about 5 cups)
• 2 teaspoons rubbed sage
• 1 teaspoon marjoram
• ½ teaspoon black pepper
• Chicken broth (about 2 to 3 cups)
• 2 tablespoons butter or margarine

Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread cubes, cornbread, sage, marjoram, and pepper in large mixing bowl; blend well. Moisten with chicken broth. Stuff into turkey and roast according to standard roasting directions. Or, place in greased 13 x 9 x 2-inch baking dish, dot with butter, cover, and bake 20 minutes at 350° F. Uncover and bake 10 minutes or until golden brown.

Makes about 12 cups or 10 to 12 servings.

Spiced Tea Mix

• 1 1/2 cups instant tea powder
• 2 cups orange flavored instant breakfast powder
• 1 (3-ounce) package lemonade mix
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon ground ginger

Combine all ingredients until well blended. Store mix in an airtight container.
To make 1 cup of spiced tea: Place 2 teaspoons tea mix in a cup, add boiling water, stir and enjoy!

Makes 64 servings or 3 1/2 cups mix.