Honestly I have no idea who Susan is, but her ham is delicious.
- Whole cloves
- Dijon mustard
- Brown Sugar
- Apple Juice
- 8 ounces of figs
- 8 ounces of prunes
- 8 ounces of other dried fruits
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.
- 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.
- 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.
- 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
- 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.
- 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.
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.