The name and ingredients of this comforting recipe have been made up by none other than my mum, her cousin, and myself. Actually, the only part that I played was in the name of this dish. The idea itself came from two crafty farm girls.
I’m sure at one point or another everyone has either made or tried some variation of this ham and scalloped potato dish. After talking to my mum one day about hearty and easy recipes, she had mentioned this one in particular that she had actually made the day before. She said that her cousin, who also lives on a farm, swears by it. It sounded simple enough, and so delicious at that. I couldn’t resist.
The Busy Farmer Roast
Ingredients:
1 lb ham roast
2 russet potatoes
1 can mushroom soup
1 cup water
1 onion
salt
pepper
Steps:
1. Thinly slice the potatoes and place them in the bottom of the crock pot.
2. Cut the onion in half. Chop it into pieces and add it with the potatoes.
3. Add salt and pepper.
4. Place the roast on top of the potatoes and onion. Add one can of mushroom soup and one cup of water.
5. Cover and cook on low for 5 hours.
6. Take the ham out and whisk together the mixture. Place the ham back in and cook on high for 3 hours, or until potatoes are soft.
7. Remove and slice the ham. Add the potatoes and ham to a plate and cover with mushroom soup mix. Then devour.
Sometimes there’s nothing quite like a sizeable and savoury roast.
<3
Emory
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Ingredients:
Steps:
2. In a 3 quart/oblong casserole dish, layer the bottom with tortilla chips. Then drain and add the ground beef. Next, evenly spread the salsa. Top with the remaining ingredients in just that order.
3. Place in the oven and bake for approximately 25 minutes, or until the cheese has melted completely. Serve hot.
Emory
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