Ham in a Hurry
Easy Potato Pancakes
Crescent Rolls
Broccoli
Peach Freeze
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!),
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;
fry until golden brown on both sides. Drain the pancakes on paper towels. Yield: 4 servings. (It makes 5 pancakes.)
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. 
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! 
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;
cover and process till smooth.
Pour the mixture into small freezer-safe dessert dishes; cover and freeze until serving. Yield: 4 servings
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.
She also decided we should wear “cookie baking beads”. She had some in her toybox, so we each wore them… you can see hers on a picture.
and mix partially with a wooden spoon until marbleized. Drop the dough into 3-Tablespoon mounds 
Fill the coffee pot with water to 8 cups and pour into coffee maker. Turn it on and run it thro’ just like you’d be making coffee. While that’s being made, put a little over 1/2 cup of sugar into a 2-qt pitcher. When the tea is done, pour it into the pitcher 
then fill it up with ice
to within 1″ of the top. Stir till ice is about all gone. It’s cool, but not cold by this time, so if we drink it right away, we serve it “on the rocks”, as my dad would say.
I really need a lemon slice to put on the side of this mug! 
and fry a few more minutes until no longer pink. Throw the mushrooms in and stir it.
Put it on simmer while you roll out the bread dough into a rectangle about 12″ x 8″ x 1/2″. (This measurement is a wild guess, by the way. 
Then spoon meat mixture on it, then put cheese on top.
Now, the dreaded part… getting it closed. 
Pull the edges up around to the middle (the edges are usually fatter, so it’s got some extra to give) and pinch to seal. Then seal the ends too. If any holes break open, patch them up, or the problem will magnify as it bakes! I always have one hole somewhere somehow. 
Then flip it over onto the pan… a quick smooth maneuver would be good here. 
Butter the top with very soft butter or melted butter and sprinkle with Parmesan cheese.
Bake at 350 for 25-30 minutes.
These are 
How long it takes depends on how much heat there is. Grill until steaks reach an internal temperature of 145 – 150. We like A-1 sauce with our steaks… ok, Ruthie, just some of us do. 
Same assortment. Different angle.
Linda stirring away at something. She had to cook that stuff for 5 min and when Izzy cried, the deal was that one of us either had to take care of the baby or keep stirring her stuff while she took the baby… going by the picture, guess which was picked. 
There’s Linda again, front and center… sorry, didn’t try that! Looks like Sandra is dying laughing about something at the sink… can tell it even more on my bigger original picture.
Getting things done and we’ve got something to show for it!
Ruthie Sue making frosting… her own special wouldn’t-want-to-eat-it-anymore recipe. She is 7 (right, Rufusannie? it’s her dau) and looked for work in the kitchen several times throughout the day… a budding cook! 
They sorta billowed out of the pan… maybe because I used the 2 ends after all. I drizzled the glaze on right away and it kind of melted and pooled. Next time, I’ll let them cool for a few minutes first. Madisonsmom2, I don’t know if this looks like yours did. ????? 
Ham is in the closest crockpot, eggs are in the farthest crockpot… we just used those to keep them warm. I should’ve made a sandwich and taken a picture of it… didn’t think of it.
Meanwhile, in a lg saucepan, combine the speghetti sauce and horseradish; cook until heated through. Spoon over fish; sprinkle with cheese. Cover and remove from the heat. Let stand for 5 min or until cheese is melted. Yield: 4 – 5 servings.
Oops! I see I didn’t drain them! 
Top with strawberries and remaining whipped topping. Sprinkle with coconut. Yield: 4-5 servings.
In case you can tell, I made a half batch because 6 servings would’ve made way too much.
We love the pizza kind, too and also ham and cheese with mustard smeared on the dough. If you want to try something different to close your dough: spread the toppings down the center and leave about 3-4 in. on either side. Make cuts in the dough about an inch apart on either side. ‘Braid’ the dough strips over top of toppings and brush with egg whites and sprinkle with sesame seeds.
Love your site!
Kay, I want to say thanks for the really nice recipe and the great, step by step pictures.
I’m a fan of anything “Cheesesteak”, and I do make Steak and Cheese Stromboli’s using a puff pastry dough sheet.
But yours looks great, and I love the idea of putting sauce in the dough.
great job and thanks!