SWEET AND SOUR SAUCE

I have quite a few "ham balls" left over and I wanted to make some
sort of sauce to go with them.  This is my first time making sweet and
sour sauce:

• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup water

• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

I substituted orange juice for the water and used half brown sugar and half

white sugar and tripled the ketchup.  When I first tasted it, it did not seem sweet enough
so I added some brown sugar
and I added a bit more orange juice.

AMISH STYLE HAM BALLS

AMISH STYLE HAM BALLS

one egg

3/4 cup milk

one half pound ground ham

one half pound sausage

3/4 cup bread crumbs

I doubled the above recipe, and added some

honey mustard and teriyaki sauce and some

pepper to the ham and sausage mixture to give it

more flavor.  One to one and a half inch balls in

a greased nine by thirteen pan at 350 degrees

1.  As ham balls begin to cook, combine crushed pineapple, suger, and dry mustard in a saucepan over low heat. Continue over low heat, stirring occasionally, reduce until thickened, like gravy.


2. After the ham balls have been in the oven for 20 minutes, place pineapple glaze over them, and return to the oven for another 20 minutes.


3. Remove from oven, let stand about 5 minutes before serving

for the sauce I used a large can of crushed pineapple, a 

heaping tbsp of ground mustard and a cup of brown sugar

Easter Mid-week dinner

LANCASTER COUNTY HAM LOAF

1 lb fresh ground turkey
1 lb ham, ground (or turkey ham)
1 cup breadcrumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
SAUCE

I ground up the ham in my blender (yes, this works!)
Mix ground meats, breadcrumbs, egg, salt, pepper and milk together.3
put into two loaf. pans
Bake at 350 degrees Fahrenheit for one hour.

I made up sauce from another recipe site: 

1 (10.75 ounce) can tomato soup
 1/4 cup cider vinegar
 1 cup packed brown sugar
 1 teaspoon mustard powder

brought to a simmer, poked holes in one of the loafs and put some on top and 

back in the oven  for another hour.

and I also made my traditional raisin sauce for ham which can be found down further in this blog
and pineapple stuffing.




Two Ingredient Lemon Bars

1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling 
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13? baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.

ASPARAGUS
I steamed some asparagus
stirred in some slivered almonds
and sprayed with garlic juice

Chicken Non-Cacciatore

I call this NON Cacciatore because there is no pasta involved.
I browned several boneless chicken thighs and put them in a
9 by 13 pan, with some sliced onion and sliced orange pepper.
I took a can of spaghetti sauce and stirred in a couple of
teaspons of brown sugar and poured the sauce over everything.

Put into he oven at 375 for 45 minutes.  Then took the pan out and
spread a small can of mushrooms on top and sprinkled some parmesan
cheese on top and back into the oven for 15-20 minutes.

This easy dish was very tasty!!!!!

Broccoli TeriYaki StirFry

Last night at DINOSAUR BBQ in Troy, New York, my sister ordered the "side dish of the day" which was brocolli stir fry.  It turned out to be so good that she ordered a second helping of it.  I tried a bit of it, and loved it, so we decided to try to replicate it tonight at my house.

I steamed some fresh brocolli, sliced onion and an orange pepper.  Then I put it in a frying pan with some HONEY TERIYAKI SAUCE and heated it up.  I also added a few carrots leftover from another meal.  It was absolutely delicious, and OH SO EASY!  This one is a keeper!

Vegetable Bake

I wanted to use up a sweet red pepper and some carrot/brocolli/cabbage slaw
(that came in a bag) and I came up with this idea.    Also, I wanted to NOT make
a sauce out of cream of mushroom soup.............

In the bottom of a greased casserole dish:
layer:
some brocolli, cabbage, carrot slaw
sprinkle on a couple of crushed saltines
then one layer of ONE sweet potato sliced thin,
a few  crushed saltines
sliced sweet red pepper
few crushed saltines (or bread crumbs)
sliced sliced white onion
few breadcrumbs
some more of the slaw and a few chopped apple slices

(I ran out of saltines halfway through, so then I went to
bread crumbs)

make sauce by blending up (in blender)
one can chicken broth
one egg
some minced garlic
some grated parmesan cheese (couple of tbsps?)
some milk (maybe a third of a cup)
tbsp of butter
pour over the vegetables

put on some bread crumbs and
dots of butter

oven at 325 degrees
one hour?

Slow Roasted Corned Beef and Cabbage

in the bottom of a large casserole dish, I put some onions, potatoes, celery and carrots.  Sprinkled with pepper.  Put the three lb corned beef brisket on top and sprinkled the seasoning packet on top of it.   Put maybe 3/4 cup of water into the bottom of the pan.  Covered with foil and into the oven at 9:30 a.m.  When I got home at 2:30, I put about 1/3 or 1/2 of a cabbage (cut up) on top of it all and put it back in the oven.  When I tested the meat at three p.m. I realized that the meat and vegetables were well done.  So I removed them from the pan and left the juice and cabbage in the pan, into the oven at 300 degrees for about a half hour or so.  I made a glaze of mustard and brown sugar and turned the brisket over and spread the glaze on top.  Put the meat and vegetables back into the oven for ten minutes covered (to reheat), then five minutes with the foil off.  By that time the cabbage was crisp/tender.   Delicious!