Easter Monday

Italian Easter Ham Pizza
Crust:
6 eggs
6 c flour
4 T baking powder
1/2 c sugar
1 c water
1 c shortening
1 t vanilla

Filling:
2 lbs. ham cubed
2 lbs. Muenster cheese cubed
6 eggs beaten
3/4 lb. grated parmesan cheese
pepper

Crust: Beat shortening and sugar with eggs. Add some flour then add baking powder. Add water and vanilla. Add the rest of the flour and knead until not sticky. Roll out 1/2 of the dough to fit a large cookie sheet. Filling: Mix together all ingredients and fill crust.

Top crust: Roll remaining dough to cover filling. Be sure to close well. Prick top crust all over with a fork Bake in 350-degree oven on lower rack. When top starts to brown, paint with melted margarine and place back in oven. Raise oven temp. for 10-15 minutes then lower to 350 degrees. Baking time app. 1 hour total.


Ham Casserole

2 T butter
1 onion, chopped
4 oz can mushrooms, sliced
2 c cubed ham
1 t lemon juice
1 c sour cream
1 c frozen peas
2 c cooked noodles

Preheat oven to 350 degrees. Melt butter in heavy skillet; add onions and mushrooms. Cook until onions are soft and lightly browned. Stir in ham, lemon, sour cream and peas, heat for 3 minutes. Add noodles; mix well. Pour into a greased casserole dish. Bake 30 minutes. Makes 4 servings.


Ham and Cheese Casserole

1 c milk
1- 8 oz pkg cream cheese
1/2 t salt
1/2 t garlic salt
1/2 c Parmesan Cheese
1 1/2 c cooked, diced ham
1/2 c onion
1/2 c diced red pepper
4 oz dry noodles, cooked and drained

Gradually add milk to cream cheese; blend well in a bowl. Add seasonings, half the cheese, ham, onion and green pepper. Pour over noodles in a casserole dish. Mix well. Sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes. This can be froze before baking also. Makes 6-8 servings.