Baked Corn     Green Bean Casserole     Cauliflower-Broccoli Salad

Baked Corn is another very easy dish that tastes like it was a lot of work. In fact, it's so easy I hesitated to include it as a recipe but it's also very good so here we go.

You'll need:

• 1 can whole kernel corn, drained

• 1 can creamed corn

• 1/4 cup sugar

• 1/2 stick (4 Tbsp) butter

Mix all ingredients in a 1 quart casserole dish. Cover with a lid or plastic wrap and microwave on high for 5 minutes. Stir, replace the lid and microwave for another 5 minutes. Keep cooking and stirring in 5 minute segments until it's thick...usually about 15 minutes total.

And would any ham dinner be complete without a green bean casserole? It's so good and so easy. The following one is a variation I came up with of the original french fried onion casserole.

You'll need:

• 1 can (10 3/4 ounces) Cream of Mushroom Soup 

• 3/4 cup milk 

• 1/8 teaspoon fresh cracked black pepper 

• 2 cans (14.5 oz) cut green beans, drained

• 1 1/3 cups french fried onions, divided (Durkee and French's both sell these in cans and I think both are good)

• 1/2 lb velveeta cheese, cubed

• 1/2 cup shredded parmesan cheese

• american cheese slices

• 2 qt casserole dish

Preheat oven to 350°F.

Mix the cream of mushroom soup, milk, pepper and cubed velveeta cheese in the casserole dish. Cook in the microwave, stirring frequently, until the cheese is melted. Add the well-drained green beans and about half of the french fried onions. Top with the remaining onions and cheese slices. Sprinkle the parmesan cheese on top of the cheese slices.

Bake for about 30 minutes or until the cheese is brown.

Half the fun of cooking is using your imagination so if you prefer another kind of cheese that's good with vegetables try using that instead. It's pretty hard to go wrong with cheese so be creative!

I often make a Cauliflower-Broccoli Salad with baked ham also. This one keeps very well and can be made ahead. You definitely want to make the dill dip ahead so the dry seasonings have time to rehydrate but it does make a wonderful dressing for this.

You'll need:

• 1 head of cauliflower

• 1 bunch of broccoli

• 1 med sized can black olives

• 3 green onions/scallions

• dill dip/dressing

Cut the cauliflower and broccoli into florets in separate bowls. Throw away the tough parts of both. 

Cook each one separately in salted, boiling water just until crisp tender. You want them still crunchy but just cook a little of dryness out...it just takes a few minutes. Drain each one separately and then dump both into a large salad bowl. Keep them separate right up until you're ready to combine them for the salad or the broccoli will turn the cauliflower green.

Peel and trim the green onions/scallions and slice into the bowl. Drain and slice the black olives over the top. Add enough dill dip to coat the ingredients and toss. 

Chill and serve.

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