“Ah, music,” he said, wiping his eyes. “A magic beyond all we do here!” –J.K. Rowling, Harry Potter and the Sorcerer’s Stone.
Tangy Honey Glazed Ham
- 1 (10 pound) fully-cooked, bone-in ham
- 1 1/4 cups packed dark brown sugar
- 1/3 cup pineapple juice
- 1/3 cup honey
- 1/3 large orange, juiced and zested
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- Add all ingredients to list
Directions – Cook time 2 h 45 m
- Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan (use aluminium foil in pan for easy clean-up).
- In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Whisk together as you bring it to a boil; reduce heat, and simmer for 5 to 10 minutes. Set aside.
- Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
A house needs a grandma in it. ~Louisa May Alcott
- 2 cups cooked and diced ham
- 1/4 cup chopped onion
- 1 Tablespoons butter
- 2 Tablespoons flour
- 1 can cream of mushroom soup
- 2 cups sour cream
- 1 can cream of celery soup
- 1 small can undrained mushrooms
Melt butter in large skillet. Add onion and ham and cook until clear, not brown. Sprinkle with flour. Add soups and stir until thick. Add sour cream. Cook on low until thick 2 to 3 minutes. Serve over rice or noodles. Garnish with parsley if you wish.
1 pkg (16 oz) rigatoni pasta
1/2 cup butter
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese or 1 cup mozzarella, and 1 cup provolone
about 1/2 lb thinly sliced ham
seasonings (onion salt, pepper, cayenne pepper)
small pads of butter for top
Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just starting to get soft. When the white sauce is done, add the seasonings, ham, and cheese. Stir well, to get the cheese melted. Drain pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with butter and bake for about 25 minutes, or until the top is bubbly and brown.
Winners never quit and quitters never win. — Vince Lombardi
- 1 (3 pound) whole chicken, cut into pieces
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/4 cup prepared mustard
- 1 teaspoon salt
- 1 teaspoon curry powder
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Need a quick dinner? Take a loaf of french bread and slice it the long way. Spread with pizza sauce. Top with cheese and your favorite pizza toppings. Place on a cookie sheet or pizza pan and bake in 425 degree oven until cheese is melted and bubbly. Enjoy!
“It is often in the darkest skies that we see the brightest stars.” –Richard Evans
Tasty, easy recipe:
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like.
6 chicken breasts
1/3 cup flour
1/2 tsp. garlic powder
sprinkle each of salt and pepper
3 Tbs butter
1/4 cup honey
4 Tbs butter
3 Tbs lemon juice
2 Tbs soy sauce
1/2 tsp ground ginger
In a shallow dish, combine the flour, garlic powder, salt and pepper. Coat each chicken breast in seasoned flour. Melt 3 Tbs butter in a casserole dish and place dredged chicken on top in a single layer. Bake at 350 for 30 minutes. Meanwhile, melt honey, remaining butter, lemon juice, soy sauce, and ginger in a saucepan. When the chicken has baked for 20 – 30 minutes, turn over each piece and pour sauce evenly over chicken. Bake another 20 – 30 minutes, basting the chicken occasionally.
photo credit Betty Crocker
“Attempt to be creative for the joy it brings… Select something like music, dance, sculpture, or poetry. Being creative will help you enjoy life. It engenders a spirit of gratitude. It develops latent talent, sharpens your capacity to reason, to act, and to find purpose in life. It dispels loneliness and heartache. It gives a renewal, a spark of enthusiasm, and zest for life.” –Richard G. Scott
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. (Or cheddar as Parmesan cheese is quite salty and there is already a lot of salt in this dish).
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.