Susan’s Ham

 

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Honestly I have no idea who Susan is, but her ham is delicious.

  • Ham
  • Whole cloves
  • Dijon mustard
  • Brown Sugar
  • Apple Juice
  • 8 ounces of figs
  • 8 ounces of prunes
  • 8 ounces of other dried fruits
  • Port

Score ham and press in whole cloves.  Cover ham with Dijon mustard. Pat with brown sugar. Baste with apple juice. Cook at 325 degrees for 1 1/2 to 2 hours.

soak figs, prunes and dried fruit in a good port while it cooks. Pour over ham and 1/2 hour more. Serve fruit and juice hot with ham.

Black Magic Cake

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  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour one 13x9x2-inch baking pan.  Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes.  Pour batter evenly into prepared pan.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks. Cool completely.

Frost.

Farmers Breakfast

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  • 6 medium Yellow Finn potatoes
  • 1/4 pound bacon, chopped
  • 1/4 pound ham, chopped
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 cup mushrooms, chopped
  • 1 tomato, chopped
  • 4 eggs slightly beaten
  • 1/4 cup half & half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dried parsley
  • 1/3 cup grated cheddar cheese

Bake or boil potatoes. once cool, peel and slice.  Cook bacon, ham and onion in a large sauté pan.  Add potatoes. Brown well. Add mushrooms and tomato.  Cook five minutes. Blend egg, half & half and other ingredients. Transfer meat and potato mixture to a large baking dish. Pour egg mixture over it evenly. Bake at 350 degrees for 20 minutes or until firm and light brown. Serve.

Snickerdoodles

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  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups flour, plus 2 tablespoons
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Mix together all ingredients thorough salt thougherly. Chill dough. Roll into balls the size of a small walnut.  Roll in mixture of sugar and cinnamon. Place about 2 inches apart on baking sheet.  Bake until light brown at 400 degrees for 10 minutes, but still soft.  These cookies will puff up at first, then flatten out with a crinkled top

“Chico Hot Springs (Pray, MT)” Inspired Spinach Salad Dressing

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  • 4 bacon slices
  • 1 cup mayonnaise
  • 3/4 teaspoon Italian herb blend
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sugar
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons half and half
  • 1 1/2 pounds fresh spinach in bite size pieces
  • 2 1/8 inche thick onion slices
  • 1 hard boiled egg, sieved

cook bacon and crumble. Blend mayonnaise, Italian seasoning, garlic and sugar.  Add oil and vinegar, the half and half.

Toss spinach and onion in a large bowl with enough dressing to taste.  Sprinkle with bacon and egg.

“Colophon Cafe” Inspired Mexican Corn & Bean Soup

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  • 1 medium finely diced onion
  • 3 cloves of minced garlic
  • 1 15 ounce can diced tomatoes
  • 2 15 ounce cans drained red kidney beans
  • 1 24 ounce can vegetable juice
  • 3 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/3 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 1 pound bag frozen corn
  • Sour cream
  • Tortilla chips

Sauté onion and garlic in a little olive oil in a large pot.  Add tomatoes, beans and vegetable juice and heat to a slow boil.  In a small bowl mix together chili powder, sugar, pepper and cumin. Add a bit of hot water to form a paste.  Add to pot. Add corn and heat to a slow boil, reduce heat and simmer for about 20 minutes.

Garnish with sour cream and tortilla chips if desired.

Anchovy Butter

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Anchovies are one of the most misunderstood ingredients out there. People literally fear these little morsels.  They are vital though for a traditional Caesar Salad and they have a multitude of other uses besides being a despised pizza topping. This butter is a great accomplishment on a steak, chicken, tossed in pasta and even on some strong flavored fish such as salmon.  You can soak the anchovies in white wine or milk to reduce the saltiness if desired

1 1.75-oz tin of anchovy fillets
1 Pound of butter, softened
2 shallots, finely chopped
½ cup chopped flat leaf parsley
½ cup pimentos, diced

In the bowl of a food processor with a steel blade, place all ingredients. Pulse until ingredients are uniformly distributed throughout the butter.

Lay a 16-in length of waxed paper on a clean work surface. Place all the anchovy butter ⅓ of the way up the paper. Fold the end nearest you up over the butter and roll to form a uniform 2 inch cylinder. Tightly wrap ends. Wrap again with plastic wrap and place in freezer.

Cut 1/2 inch off the cylinder and place on your grilled medium-rare steak or other uses.