Ham, Potato, and Leek Casserole

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            FOOD FUNNY
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Thanks to Karl Kanalz of McKinney, Texas for this one:

Looking through my recipe collection for a new dessert to try,
I came across a recipe with the intriguing name "Better Than
Sex Cake." I baked it and took two pieces to my next-door
neighbors. After telling them the cake's name, I laughingly
added, "Decide for yourselves."

The next morning, this note appeared in their bedroom window:
"Please send more cake. We can't make up our minds."

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            TODAY'S RECIPE
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Here is a hearty one-dish dinner that could also be served at
breakfast or brunch.

Ham, Potato, and Leek Casserole

4-5 large russet potatoes, peeled and sliced
1-2 large leeks, white and tender green parts, chopped
A 2-oz (56 g) jar chopped pimientos, drained
1/4 cup (60 ml) all-purpose flour
12 oz (340 g) sliced cooked ham
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) milk or chicken stock
3 Tbs (45 ml) butter

Place one third of the potatoes in a greased 3-quart casserole
or baking dish. Sprinkle with one third of the leeks, pimientos,
and flour. Add half the ham. Repeat, and finish with a layer of
leeks, pimientos, and flour. Season with salt and pepper - remember,
the ham may be salty - and pour the milk over all. Dot with butter
and bake covered in a preheated 350F (180C) oven for 30 minutes.
Remove the cover and bake until the potatoes are tender and the
liquid has thickened, 30 to 40 minutes. Let stand for 10 minutes
before serving. Serves 4 to 6.
Received on Tue Apr 4 10:31:54 2006