Broccoli and Ham Casserole

6 T butter
6 T flour
2 C milk
2 C shredded cheddar cheese
1/2 C sour cream
3 C chopped cooked ham
2 C broccoli, cut into bite sized pieces, nuked in the micorwave for like 5 minutes
6 C prepared rice (3 Cups water, 3 Cups Minute Rice)
Salt and pepper

Over medium heat melt butter and whisk in flour. Add milk and whisk till smooth. Simmer for about 2 minutes until thickened. Add salt and pepper if you want. Remove from heat and stir in cheese.
In a 13 x 9 mix together rice, broccoli, ham, sour cream and cheese sauce.
bake at 350 for 35-40 minutes

Caramel Sauce (for ice cream or apples)

1 1/2C Sugar
1/2C brown sugar
1/2C butter
2C heavy whipping cream
1C corn syrup

In a saucepan combine everything and bring to a rolling boil stirring constantly. Reduce heat to med/low and continue to simmer for 30 minutes stirring frequently. It will thicken slightly and turn a darker caramel color.
store in the refrigerator.

I let this cool a little and poured it in small jars for Christmas gifts. Looked cute wrapped in cellophane with a big bow and a tag along with a bag of apples.

makes 5 cups.

Veggie Pot Pie

1 pkg refrigerated pie crusts (top and bottom)
2 T oil
1 garlic clove
1/4 C chopped onion
4 C fresh veggies cut into bite sized pieces
    carrots, beans, broccoli, cauliflower
3 C chicken broth (divided)
2 tsp soy sauce
3 heaping T cornstarch
salt and pepper

Place one pie crust in the bottom of a 9" deep dish pie plate ( I bet a regular old pie plate would work too)
Heat oil in skillet, saute onion and garlic for about 2 minutes, then add vegetables and 2 1/2 C chicken broth. Boil for 5-6 minutes. Combine remaining broth, soy sauce and cornstarch and stir till smooth, add to skillet and continue cooking for about 2-3 minutes till sauce thickens. Salt and pepper to taste.
Pour into pie crust. Lay the second crust over the top and pinch the sides together to seal the pie shut.
Cut 5 slits in the top. Bake at 425 for 30 minutes. Let sit for 10 before you cut it.