Sunday Lunch

Glazed Ham
Mashed Potatoes
Salad
Dinner Rolls

Glazed Ham … recipe from the 2006 Taste of Home Annual cookbook

1 fully cooked bone-in half ham (8 - 9 lbs)
3 Tbsp. whole cloves
2 cups packed brown sugar
1/2 cup unsweetened apple juice or fruit juice of your choice
2 tsp. ground mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making 1/2″ deep diamond shapes; insert a clove in each diamond.
ham 1
Bake, uncovered, at 325 for 2 hours.   For glaze, combine brown sugar, juice, and mustard; spoon some over ham. Bake 30 min longer or until meat thermometer reads 140, basting occasionally with remaining glaze. Let stand for 15 min before slicing. Yield: 16 servings. I didn’t get a picture of the ham  before lunch , so here it is after lunch…
ham 2 This was really good and really easy!!!!

Extra Good Mashed Potatoes … recipe from Fix It And Forget It cookbook

5 lbs potatoes, peeled, cooked, and mashed
8 oz pkg cream cheese, softened
1 1/2 cups sour cream
3 tsp onion salt OR garlic salt (I used onion powder, I’d go a little scant on it next time)
1 1/2 tsp. salt
1/4 - 1/2 tsp. pepper
2 Tbsp. butter, melted

Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. The potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.
potatoes  These were also very easy and would be well worth your time! Yum! With all the stuff in it, it doesn’t need gravy.

Open-faced pork chop sandwiches by my husband

A guest appearance!

Grilling is my husband Shannon’s specialty. He’s got some pretty mean stuff coming off the grill sometimes! YUM!!!! One of those things is the open-faced pork chop sandwich . I asked him if he could make a ‘guest appearance’ on this site to feature them. He agreed to do it… so, here he is…

I can’t believe I am being a guest writer on Kay’s blog. Further, I can’t believe I am actually sitting down with my laptop to write about a pork chop.

As you will see, this is not a complicated recipe. As with nearly all of my food prep related endeavors, this recipe centers around the charcoal grill.

Ingredients: Boneless pork chops, white bread, provolone cheese, BBQ sauce, seasoning.

  Step 1:  Season pork chops to taste. I use Chef Paul Prudhomme’s Meat Magic seasoning or a Cajun seasoning.

 Step 2: Grill over hot coals.
porkchop1  To an internal temp of 160. Pork, unlike steak, should not be done medium or rare unless the intended audience has a particular affinity for food born illness.  

  Step3: While chops are grilling, toast one piece of bread for each chop.
porkchop3

Step 4: P ut a piece of the sliced provolone cheese on the toast (I know this is a technical and difficult process but stick with me here).
porkchop4

Step 5: Cut the chops into strips a little over 1/4 th in. thick.
porkchop2

Step 6: Put strips of chop on the piece of toast and cheese, using the grab and plop technique.
porkchop5

Step 7: Pour boiling hot BBQ sauce over the chop and cheese.
porkchop6   This is really where a lot of the flavor comes from. I use Famous Dave’s Rich and Sassy BBQ Sauce   if you haven’t had Famous Dave’s you should at least give it a try. {Side note: “Famous” Dave Anderson has a lake home on Round Lake about 3 miles from where we live. I have had the chance to meet him on several occasions including one night after midnight when I stopped into our local grocery store and he was shopping at 12:30 in the morning. Dave started Famous Dave’s of America restaurant chain and later was appointed by President G.W. Bush as the head of the Borough of Indian Affairs in Washington DC. (an agency with over 10,000 employees) end side note}

Where was I? Oh yeah, make sure the bbq sauce is very hot so it melts the cheese. Serve as an open faced sandwich. The 2 mistakes I have made when making these are 1. Leaving the meat on the grill too long till it is too dry. And 2. Not putting enough BBQ sauce on top.

Well that’s it. See, I told you it was a simple recipe.

May you always be surrounded by good friends and great food.

An entire meal of recipes

Ham in a Hurry
Easy Potato Pancakes
Crescent Rolls
Broccoli
Peach Freeze

ham meal

This meal is taken from the 2007 Taste of Home Annual cookbook. I added cooked broccoli (because it was on the picture with the ham and potatoes) and crescent rolls. I made it one evening last week and didn’t take time to post it then.

Ham in a Hurry   …the actual recipe with the meal is Ham with Pineapple Salsa , but beside the recipe is a box that says, “Ham in a hurry  …If you can’t take the time to make the salsa for the ham w\ pineapple salsa, just sprinkle a little brown sugar over the ham. Then top it with crushed pineapple with its juice before popping the ham in the oven.  You can also make an easy, delicious glaze by blending apricot preserves with some mustard, lemon juice, and a dash of cinnamon. Simply heat the glaze in a pan and brush it on the ham during the final minutes of baking.” I did the brown sugar/pineapple variation (it was very good! And easy!),
ham1  
ham2   then broiled it with the Ham w\ Pineapple Salsa directions. Here is that recipe if you want to try it. I might try it sometime, but I didn’t this time because I only had 2 of the 6 ingredients on hand and also I thought the brown sugar one sounded better.
Ham with Pineapple Salsa
1 can (8 oz) crushed pineapple, drained
2 Tbsp orange marmalade
1 Tbsp minced fresh cilantro
2 tsp lime juice
2 tsp chopped jalapeno pepper
¼ tsp salt
1 bone-in fully cooked ham steak (1 ½ pounds) Mine wasn’t quite that big.
For salsa, combine the 1st 6 ingredients into a small bowl; set aside. Place the ham steak on an ungreased rack in a broiler pan. Broil 4-6 inches from the heat for 8-10 min or until a meat thermometer reads 140, turning once. Cut into serving-size pieces; serve with salsa. Yield: 4 servings.
Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Easy Potato Pancakes
3 cups frozen shredded hash brown potatoes
2 Tbsp flour
2 eggs, beaten
3 Tbsp butter, melted
1 ½ tsp water
½ tsp salt
1 Tbsp vegetable oil
Place the hash brown potatoes in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water, and salt. Mix well.
Heat the oil in a large skillet over medium heat. Drop the batter by 1/3 cupfuls into oil;
ham potato1  fry until golden brown on both sides. Drain the pancakes on paper towels. Yield: 4 servings. (It makes 5 pancakes.)
ham potato2  We had a problem knowing what to put on them because they seemed bland without anything. My mom used to make something like that for breakfasts and we ate them w\ syrup. I tried syrup, but it didn’t seem right. Ketchup didn’t seem right either. So, if I make them again, I might try to jazz them up with chopped peppers or spices. Tiffany LOVED them! I cut one up and she ate it as a finger food.

Crescent rolls
I’ll feature them this time. We have them a lot and it’s always Lexi’s job to make them. ham rolls1   You can see what kind they are (maybe?) by the empty can sitting there. Baking instructions are on the can. I’d recommend these if you aren’t sold on them already! 
ham rolls2

Broccoli
This was just frozen broccoli florets, cooked and salted.

Peach Freeze
2 cups vanilla ice cream, softened
1 1 /3 cups frozen unsweetened peach slices
1/8 tsp ground cinnamon
1/8 tsp vanilla extract
In a blender, combine ingredients;
ham peach1  cover and process till smooth.
ham peach2   Pour the mixture into small freezer-safe dessert dishes; cover and freeze until serving. Yield: 4 servings  
ham peach3   This is a winner! Easy to do and very refreshing! But I’ll probably just make it in the summer mostly… it was almost too refreshing for a snowy evening in WI! The cinnamon in there is what makes it great, I think.

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