Fast, simple and tasty.

3 cups self rising flour*
3 Tbs. Sugar
1 can beer at room temp

Preheat oven 350. Bake 55 minutes. Less time in glass dish.

*Or 3 cups all purpose flour, 4 tsp. baking powder, and 1 tsp. salt.

This will be more of a list of ingredients than a true recipe. The problem is when I make ham salad I am simply using up the end of the ham we had for a holiday or special occasion. Obviously, not all hams are created equal, so you will need to tweak the recipe to get it to taste the same each time you make it . One of this households favorite hams is a “Honey Baked Ham.” This gives you a little sweeter tasting salad. If I am using just a plain old ham I add a little raw sugar to get the sweetness plus the molasses flavor.

I use the food processor to chop up the ham, but a grinder works fine. You might even be able to use a blender, but be careful not to over chop. The ham salad can get a little mushy.

In the old deli days you could buy something the called “ham salad,” but it was all the ends of the meats and cheeses sold at the deli counter. To get that “pink” ham look the butchers used to use strawberry or cherry jello as a food coloring and sweetener. Now you are getting something like that only it’s called sandwich spread.

Ingredients

• 4 cups ground fully cooked ham
• 2 hard-cooked eggs, chopped
• 1 or 2 ribs finely chopped celery
• 1/4 cup  finely chopped onion
• 2 teaspoons sweet pickle relish
• 1 tablespoon prepared mustard
• 1 cup mayonnaise (I usually just spoon this out of the jar mixing as I go until I get the consistency I want.)
• 1 tablespoon raw sugar (optional)

Directions

Combine all the ingredients mixing well. If it is not quite creamy enough add more mayo. Want it a little sweeter add more relish. It’s best if chilled, but I usually can’t get people to wait. Serve on any type cracker or bread. It also tastes good on flour tortilla shells.

Ingredients:

2 cups flour

2 tsp. baking powder

scant tsp. salt

1/4 cup shortening*

1 egg

milk, soy milk, or water

Fork together dry ingredients and the shortening like you would for a pie crust.  Make hollow in dry ingredients and shortening mixture. Drop in 1 egg in center and mix.  Add enough milk (water or plain soy milk also work) to reach desired consistency. Roll out on floured surface and cut into small squares with the back (blunt side) of a table knife.. Gently slip dumplings into boiling chicken broth and cook for about 15 minutes after all dumplings are immersed.

Broth: I place boneless skinless chicken thighs in a slow cooker with baby carrots and celery. Add water to partially immerse. Cook on low for about 6-8 hours or until you get home from wherever. I pour into large pot on stove and add 32 ounces chicken broth. Bring to a boil and drop in dumplings. I make 1 1/2 batches of dumplings for this amount of broth. Keep some extra broth on hand for reheating after refrigeration in case too much broth is absorbed.

*I’ve also used vegetable oil which results in a dumpling that is more like a noodle.

a simple dessert with a little flair

10 minutes total / 1 serving per banana

I grabbed this online when I wanted to make a simple honey and banana recipe.  I added a pat of butter, and the lemon mentioned at the end is great.  Jen and I had it over vanilla ice cream and would recommend it.

Ingredients

Directions

This jam is not spicy, but heat can be increased by adding a few habanero peppers. Alternatively, you can add red pepper flakes when serving to increase heat. It is a good appetizer on small corn bread squares or heated and poured over a block of cream cheese with crackers. It would also be a good glaze on chicken or pork.

4 cups crushed strawberries
1 cup minced jalapeno peppers (include seeds for more flavor)
1/4 cup fresh lemon juice
7 cups sugar
1 pouch Certo

Prepare crushed strawberries and add finely minced jalapenos (and seeds if desired), lemon juice and sugar. Bring to a full boil. Add Certo and allow to boil for another minute. Pour into steralized jars and top with clean, new, hot lids and rings. Process in boiling water for 10 minutes. Makes approximately eight 8 ounce jars.

4 cups peeled, cored and chopped pears (appx. 8 pears)
2 Tbs. fresh lemon juice (optional)
7 cups of sugar
1/8 tsp. allspice
1/8 tsp. nutmeg
3/4 tsp. cinnamon
1 pouch of Certo

Combine pears, sugar, lemon and spices in heavy pan and bring to a boil. Add Certo and allow to boil for 1 minute. Pour in steralized jars and top with clean, new, hot lids and rings. Process in boiling water bath for 10 minutes to seal. Makes about eight 8 oz. jars.

This is good on biscuits, scones, or toast, but could also be used as a glaze on chicken, turkey, or pork.

4 large navel oranges, unpeeled and cut up
2 cups fresh or frozen unsweetened cranberries
1 pouch Certo
1 cup water
11 cups of sugar

Chop the oranges and cranberries in your food processor until they are mushy (or desired) consistancy. Add to large pot with rest of ingredients.

Bring to a boil. Reduce and simmer for 15-20 minutes, stirring often. Add pouch of Certo and boil one additional minute. Remove from heat.

Place in steralized jars with new, clean, hot lids and rings. Process for 10 minutes in boiling water to seal. Makes approximately twelve 8 ounce jars.

You’ll notice I have a number of blueberry entries as they are normally very plentiful and well priced during summers in Michigan. This recipe is another one Erin discovered. I “tested” them for her numerous times before baking them myself. I think she caught on to my motives. This is easily converted to a no-milk recipe.
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If you like mashed potatoes, but cannot use milk and butter this recipe is one that everyone seems to like, especially if you like garlic.  The key is one strange ingredient, mayonnaise.  Mayo seems to give you the mouth feel of butter giving you the experience of regular creamy mashed potatoes. The recipe is not real precise, but add the ingredients slowly and your taste buds will tell you when you have the right amounts.

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