April 28, 2012

Yummy Ham Salad

2 cups finely diced ham

3 hard-boiled eggs, chopped

1/4 cup dill pickle, minced

2 Tbsp minced red onion

2 Tbsp minced celery 

2 Tbsp chopped fresh Italian parsley

1/4 cup mayonnaise

2 Tsp Dijon mustard

2 Tbsp lime juice

1/2 teaspoon cayenne pepper

Lots of fresh black pepper (to taste)

Salt ( to taste )


Mix ham, eggs, pickle, onion, celery, parsley in a large bowl. In a small bowl whisk the rest of 

the ingredients to make dressing. Add dressing to ham mixture and mix well. 

Taste and add black pepper and maybe salt to taste. Serve chilled.

I love this on some rye bread for a sandwich!

Makes enough for 3 to 4 sandwiches.

April 19, 2012

Apple Rum Cake w/ walnuts

6 apples,  McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
2 cup walnuts, chopped
5th of RUM, less 1/4 cup..... optional but awesome!!!

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

after get done baking turn oven off. Let stand in oven for 30-35 mins... take out to cool.

( Top picture is Top of Cake, 2nd picture is bottom of cake) it's not burnt, it's golden brown, The flavor will BLOW YOU away!!!


April 6, 2012

Pot Roast with Vegetables

1- 5lb. chuck roast
1 lg. onion chopped
1 lg. can. sliced mushrooms
1 box Lipton soup mix
1 sm. bag baby carrots
1 20 oz. cream of mushroom
1-1/4  cups. water
3 stalks of celery chopped
1 can. greens beans
2 potatoes, chopped n cubed
Pepper to taste.....

 Place meat in bottom of slow cooker, Place carrots, onions,celery,potatoes, green beans and mushrooms on meat.
Mix can of cream of mushrooms, lipton soup mix with 2 cups water. mix / whisk until smooth. Pour over meat.
Cook for 8 to 10 hrs.

April 06, 2012 by: A. Craig Michael

April 1, 2012

Ham With Bourbon, Molasses, and Pecan Glaze

1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard
1 whole bone-in 16- to 18-pound ham

Boil juice and bourbon in small saucepan
 until reduced to scant 1/3 cup, about 6 minutes.
Combine sugar, pecans, molasses, and mustard in bowl.

 Add bourbon mixture; stir to form thick paste.
 (Can be made 2 days ahead.
Cover; chill. Bring to room temperature before using.)

Position rack in bottom third of oven and
 preheat to 325°F.
 Line large roasting pan with heavy-duty foil,
leaving overhang on all sides.

Trim off skin and all but 1/4 inch fat from ham.
Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers
 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.

Remove ham from oven; increase oven
 temperature to 425°F.
Lightly score fat on ham in diamond pattern.

 Rub glaze thickly over top and sides of ham.
Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. 

Let ham stand at least 20 minutes and up to 45 minutes.

Serve with chutney and spoon bread.