Ingredients for a Whole Baked and Glazed Ham:
1 16-18 pound ham
3 C. light brown sugar
1 can soda pop, NOT diet
2/3 C. coarse ground mustard
3 T. cider vinegar
1/2 t. black pepper
Preheat the oven to 300 degrees F.
Trim excess fat from the ham leaving a thin layer. Score the fat to form 1/8 " thick slashes in a 1 1/2" diamond pattern and insert a whole clove in the center of each diamond.
Place the ham on a rack in a roasting pan and bake for half of the total time. Figure 15 minutes per pound. My ham was 16 pounds so the total time was 4 hours. I roasted for two before glazing.
Meanwhile mix the remaining ingredients in a medium saucepan and bring to a gentle boil. Simmer about 20-30 minutes until slightly thickened. After half the roasting time has elapsed brush on the glaze and return to the oven. Add layers of glaze about every 20 minutes until the baking time is complete. Remove from the oven.
Let sit covered at least 30 minutes before carving.
|Getting Ready for Easter?|
I ordered a whole OSAGE* ham from Rivertown Butcher shop for Friday pick up. Randy the owner is cutting the shank off and freezer wrapping it per my request and I will freeze it for later use. The ham will be baked for 15 minutes per pound at 325 degrees F. Then I like to let it get very cool, (room temp. or chilled) and slice into serving pieces. Next I wrap and store to be heated up at serving time. The ham will be baked and sliced on Friday. This makes the day of our dinner WAY easier plus the oven is free for other things besides a big roasting pan!
Sliced and Glazed Baked Ham (Bake and slice Friday)
Crock Pot Macaroni and Cheese (Cook macaroni a day ahead and store in plastic bag in refrigerator day before and assemble and cook day of dinner.)
Asparagus Bundles (Assemble day before without dressing. Dress and bake day of dinner.)
Broccoli Salad (Prepare the day before but wait to add the dressing until just before serving.)
Deviled Eggs (Prepare day you are serving and refrigerate.)
Fruit Platter (Prepare ahead and assemble at serving time.)
Apple Pie & Cherry Pie, A La Mode (Bake pies the night before serving, make pastry ahead and have ready in the refrigerator to roll out.) (I am using my Home Canned Apple Pie Filling.)
We will have an Easter Egg Hunt for the kids, young and old after dinner. Have a Happy Easter everyone!
|See the fabric in the bottom of the light colored basket? It has flattened since last Easter but will be perfect after laundering and re-stuffing!|
My best friend suggests an Easter Basket scavenger hunt with hints for each recipient to follow on their Easter Trail to treasure. I may just try it this year. Sounds like fun!
*OSAGE hams are an Indiana processed ham from up around Bloomington, Indiana.
PS: If you would like to look at my recipe assortment for any of these dishes just type in what you are looking for in the lower right column and browse by clicking "older" at the bottom of each selection page.
|Fresh strawberries, blueberries, and grapes laced with a sauce of orange and vanilla.|
Ingredients for Fresh Fruit Salad in Orange Vanilla Sauce:
4 C. washed and quartered strawberries
2 C. washed and halved red grapes
2 C. washed and halved green grapes
1 C. rinsed blueberries
1 vanilla bean ( or substitute 1/2 t. vanilla extract)
1 C. sugar
1 C. water
Wash and zest the orange. Then, squeeze the juice from the orange into a small saucepan. Add the zest, water, sugar, and the seeds obtained by splitting the vanilla bean and running a teaspoon down its opened length to collect them. Bring to a boil then reduce to a simmer stirring to dissolve the sugar. Let it simmer 15-20 minutes, then turn off and let cool.
Meanwhile combine the fruits and set aside. When the sauce is cooled pour over the fruit salad and stir well. Cover, chill, and let steep in the sauce as it just get better as it sits. Stir once or twice before serving. Yield 8 servings.
|Butter Toffee and Caramel, My Oh My!|
Ingredients for Better Than Anything Cake:
1 cake mix. yellow or chocolate (I use Duncan Hinds Yellow Butter Cake Mix.)
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 small container whipped topping
1 t. vanilla
2 large Heath candy bars crushed
Using the handle of a wooden spoon, poke holes all over the cake.
Pour the condensed milk over the cake. Pour the caramel topping over the cake. Add the vanilla to the whipped topping and stir well. Spread the whipped topping evenly over the caramel. Sprinkle the crushed candy bars over the whipped topping. Cover well with wrap or a tightly fitting lid and refrigerate for at least 6 hours before serving.
You may want to hide this in the back to keep your family and friends out of it until you are ready to serve!
|Slivered water chestnuts add a "just right" crunch to this chicken and dressing dish plus a little sprinkle of cheese makes everything just right!|
Ingredients for Quick Chicken & Dressing Casserole:
1 box chicken stove top stuffing
1 can sliced water chestnuts
4 T. soft butter
1 1/2 C. hot tap water
1 undiluted cream of chicken soup
3 C. boned cooked diced chicken, skin removed
1 jar chicken gravy
1/2 C. shredded cheese
Preheat oven to 350 degrees F. Butter an eight inch square casserole dish and set aside.
Spread the cream of chicken soup evenly in the bottom of the prepared dish. Drain the water chestnuts and slice the slices into 3 or 4 strips each, about the size of slivered almonds. Place the stuffing mix in a medium bowl and add the butter, water, and chestnuts. Stir well to combine and set aside while you distribute the chicken evenly across the cream of chicken layer.
|Generally I let the berries sit out to drain well for about an hour then store in a closed container in the refrigerator.|
Ingredients for Berry Rinse:
1 C. white vinegar
10 C. fresh water
fresh berries or grapes
This is one of the best tips I have come across!
|This sapling will have morning shade from the trees and house to the east of it.|
|Our daffodils are in full bloom.|
Next the smaller the sapling the more chance of success you will have. I would not recommend much more than a good inch in diameter for the thickness of the trunk and smaller is better. Dogwood trees are shallow rooted but still you need the largest root ball you can maneuver. Prepare the hole you are transferring into by measuring the depth and width of the root ball and planting it exactly even to the ground. You also would be wise to break up the soil at the bottom and sides of the hole to help the new roots grow into the new spot.
My last tip is to mark the tree before you remove it from it's original spot so you can place it into the new hole with it's sides all facing the same directions they previously were facing. The tree we moved today was on the south side of the house. I marked the southern most facing limb with a piece of tape so when we planted the sapling it was positioned as closely to the same direction as possible.
Dogwoods like acid soil and the protection of larger trees. They will grow well under the canopy. If planted in a sunny spot it will be happier if it is afforded at least partial shade. Mulch is helpful in keeping the roots from drying out. I am excited and hopeful this little tree will do as well as our past saplings have done. Some of our neighbors have lovely Dogwoods from our yard! My only concern is there looks to be something working on the trunk and I am heading to the lawn and garden center for some wound sealer to try to stop any further damage. It would be a shame to loose it after all of this hard work.
|Dogwood noon 7/25/13 viewing north,|
|Transplanted 3/16/13 photo update noon 7/25/13 looking to the south.|
|Grilled fresh salmon is delicious and so good for you too!|
Ingredients for Grilled Fresh Salmon:
12-14 ounces fresh salmon
1 fresh lemon cut into 6 wedges
1-2 T. olive oil
Preheat the griddle on high (about 400 degrees). Cut the salmon into two equal portions and sprinkle generously on both sides with lemon pepper. Drizzle the oil evenly over the griddle and place the salmon skin side down on the hot surface.
Close the top section down over the fish. If you are not using a paninni skip this...ha ha.
After about 4 minutes turn the fillet front to back, not over, and close again. Finish for 3 more minutes or until the salmon flakes. It will depend on the thickness of the fish which can vary greatly. If the fillet is thicker it will take a little longer.
Serve with the fresh lemon wedges and enjoy. Yield 2 generous servings.
Note: I served the salmon with freshly fried rice make from cold rice leftover from earlier in the week, broccoli salad from earlier in the week, and Orange, Fig, and Walnut bars, also made a few days ago. That is how I afford to pay $22.00 for two pounds of fresh salmon. I froze the other two servings for another day.
|This book on embroidery is beautifully illustrated and shows complex and beautiful stitches as well as the basics.|
Two were put out by the Singer Manufacturing Co. and are volumes 1 and 2 of the Singer Sewing Library. Book 101 is How to Make Curtains and Book 102 is How to Make Draperies at a price of $.25, yes, that was 25 cents each! The copyright date is 1960. I have made lots of curtains and drapes so I chuckled and thought of dear old Miss Ruth Sproat, my Home Economics teacher and 4-H leader for many years. I wonder if she is still living?
|The fact the pages are yellowed with age makes it all the more fun for me!|
|I think it is a marvelous coincidence to have found these at a time that I can really appreciate them.|
|This dinosaur wraps his tail around the back of the pajama leg and does the job!|
Velor is very forgiving and I simply overcast stitched him on and then put an eye on with a French knot then trimmed his back with a chain stitch using embroidery floss. Seems like it took most of the day but I think he looks presentable. Surely enough so for a 4 year old anyway. Plus there was all of that extra love I stitched into the repair!
|These flavors must be tasted to be appreciated.|
My sister Linda gave me a gift of a new cook book. (I collect them, big surprise!) 2013 tasteofhome ANNUAL RECIPES. Under the cookie section I came across a Orange Fig & Walnut Bar which I adapted yesterday with great success. Yum! It is taking a lot of effort to stay out of them this morning!
Ingredients for Orange, Fig, &, Walnut Bars:
1 Box Orange Cake Mix ( I used Duncan Hinds Mix.)
10 Ounce Jar Fig Preserves ( I used a 8 1/2 oz. jar *Dalmatia Orange Fig Spread and 3 T. plain fig spread.)
1/2 C. Canola Oil
2 C. Chopped Walnuts
1/2 C. powdered sugar reserved for the tops
Preheat the oven to 350 degrees F. and butter and flour a 9" x 13" pan and set it aside.
Combine all of the ingredients, except the powdered sugar, in a large bowl and mix altogether well. The batter will be very thick. Spread evenly in the prepared pan.
*Dalmatia Orange and Fig spread can be found at The Fresh Market. It is the only place I have ever been able to find and buy it. I was originally introduced to it several years ago by a gal who opened a cheese specialty shop here. She imported it in large gallon jars from Croatia. The small pamphlet on this jar says it is imported from Italy via Croatia. It is absolutely delicious served with a triple cream soft cheese on crackers which was my first introduction to it. Or you can certainly whip up a batch of these bar cookies for a real treat.
|Large and colorful church lights up and shows off stained glass windows.|
Each spring I am overtaken by an itch to go through drawers and closets and "just clean house". It is nice to sort through, clean up, pack, and haul off! Today was my first official day to do so. I went through every drawer and cabinet in the upstairs bathroom and all of the medicines in the house and pitched 3 big bags of "stuff", Then I swept the whole house and cleaned up the kitchen.
|Beautiful snow capped house with porches lights up and is the perfect scale with the church.|
Such a lovely reward to have made room today for something new and a lovely surprise that validates my theory. I will keep plugging away at my cleaning and pitching project. There are at least 6 more boxes and tubs to go through from my last trip. One day at a time!
The number 1 post to date is Aunt Betty's 1-2-3 Cake in a mug. http://thehiddenpantry.blogspot.com/2011/11/aunt-bettys-1-2-3-cake.html
Number 2 is Buttermilk Pie. http://thehiddenpantry.blogspot.com/2010/11/buttermilk-pie-my-oh-my.html
Number 3 is Easiest Stove Cleaning. http://thehiddenpantry.blogspot.com/p/easiest-cleaning-for-enamel-tops-and.html
Number 4 is Chocolate Chocolate Pudding Cake. http://thehiddenpantry.blogspot.com/2012/02/chocolate-chocolate-pudding-cake.html
Number 5 is Helpful Hints for Scrubbing Bathrooms. http://thehiddenpantry.blogspot.com/p/helpful-hints-for-scrubbing-bathtub-and.html
Number 6 is Making Egg Noodles. http://thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html
Number 7 is Our First Snow. http://thehiddenpantry.blogspot.com/2011/11/our-first-snow-accumulation-of-season.html
Number 8 is Fruit Cream. http://thehiddenpantry.blogspot.com/2011/11/fruit-cream-lovely-fruit-salad.html
Number 9 is Home Cured Bacon. http://thehiddenpantry.blogspot.com/2012/02/home-cured-bacon-quick-easy-and-no.html
Number 10 is Cleaning Dingy Sheet Pans. http://thehiddenpantry.blogspot.com/p/cleaning-dingy-sheet-pans-and-cookie.html
Number 11 is Casserole of Pork Chops. http://thehiddenpantry.blogspot.com/2012/05/one-pan-pork-chop-dinner-for-four.html
And, number 12 is Pecan Pie in Mason Jars. http://thehiddenpantry.blogspot.com/2011/09/pecan-pie-in-mason-jars.html
|I am certainly impressed when my granddaughters make such a pretty cake!|
Thank you everyone.
|Fresh tomatoes, peppers, onions, and garlic paired with strips of steak in a paprika flavored sauce over rice with freshly baked oatmeal cookies is a simple but delicious Sunday supper.|
|We love this sweet spicy oatmeal cookie laced with pecans and raisins.|
Pepper Steak with Hot Cooked Rice
1 pound sirloin steak trimmed and sliced into 1/2" deep x 1/4" thick strips
1 T. paprika
2 T. butter
2 cloves crushed garlic
1 1/2 C. beef broth
1 C. sliced onions, green if you have them
1 large red or green bell pepper cut into thin strips
2 T. cornstarch
1/4 C. soy sauce
1/4 C. water
2 tomatoes cut into wedges (6-8 wedges per tomato)
3 C. hot cooked rice
Add the garlic and beef broth, bring to a boil, reduce to a simmer, cover, and let slow simmer for 30 minutes.
Meanwhile cook the rice per the package directions.
Yield 4 generous servings.
Poem and Thoughts from Charlie Reese's Final Column for the Orlando Sentinel. It is a Completely Neutral Statement Addressing the Source of our Debt.
Charlie is retiring after 49 years as a journalist. This is his final column from the Orlando Sentinel and is politically neutral.
545 vs. 300,000,000 People
-by Charlie Reese
Politicians are the only people in the world who create problems and then campaign against them.
Have you ever wondered, if both the Democrats and the Republicans are against deficits, WHY do we have deficits?
Have you ever wondered, if all the politicians are against inflation and high taxes, WHY do we have inflation and high taxes?
You and I don't propose a federal budget. The President does.
You and I don't have the Constitutional authority to vote on appropriations. The House of Representatives does.
You and I don't write the tax code, Congress does.
You and I don't set fiscal policy, Congress does.
You and I don't control monetary policy, the Federal Reserve does.
One hundred senators, 435 congressmen, one President, and nine Supreme Court justices equate to 545 human beings out of the 300 million are directly, legally, morally, and individually responsible for the domestic problems that plague this country.
I excluded the members of the Federal Reserve Board because that problem was created by the Congress. In 1913, Congress delegated its Constitutional duty to provide a sound currency to a federally chartered, but private, central bank.
I excluded all the special interests and lobbyists for a sound reason. They have no legal authority. They have no ability to coerce a senator, a congressman, or a President to do one cotton-picking thing. I don't care if they offer a politician $1 million dollars in cash. The politician has the power to accept or to reject it. No matter what the lobbyist promises, it is the legislator's responsibility to determine how he votes.
Those 545 human beings spend much of their energy convincing you that what they did is not their fault. They cooperate in this common con regardless of party.
What separates a politician from a normal human being is an excessive amount of gall. No normal human being would have the gall of a Speaker, who stood up and criticized the president for creating deficits. The President can only propose a budget. He cannot force the Congress to accept it.
The Constitution, which is the supreme law of the land, gives sole responsibility to the House of Representatives for originating and approving appropriations and taxes. Who is the speaker of the House? John Boenner. He is the leader of the majority party. He and fellow House members, not the President, can approve any budget they want. If the President vetoes it, they can pass it over his veto if they agree to.
It seems inconceivable to me that a nation of 300 million cannot replace 545 people who stand convicted--by present facts--of incompetence and irresponsibility. I can't think of a single domestic problem that is not traceable directly to those 545 people. When you fully grasp the plain truth that 545 people exercise the power of the federal government, then it must follow that what exists is what they want to exist.
If the tax code is unfair, it's because they want it unfair.
If the budget is in the red it is because they want it in the red.
If the Army and the Marines are in Iraq and Afghanistan it's because they want them in Iraq and Afghanistan....
If they do not receive social security but are on an elite retirement plan not available to the people, it's because they want it that way.
There are no insoluble government problems.
Do not let these 545 people shift the blame to bureaucrats, whom they hire and whose jobs they can abolish; to lobbyists, whose gifts and advice they can reject; to regulators, to whom they give the power to regulate and from whom they can take this power.
Above all, do not let them con you into the belief that there exists disembodied mystical forces like "the economy," "inflation," or "politics" that prevent them from doing what they took an oath to do.
Those 545 people, and they alone, are responsible.
They, and they alone, have the power.
They, and they alone, should be held accountable by the people who are their bosses.
Provided the voters have the gumption to manage their own employees.
We should vote all of them out of office and clean up their mess!
Tax his land,
Tax his bed,
Tax the table,
At which he's fed.
Tax his tractor,
Tax his mule,
Teach him taxes
Are the rule.
Tax his work,
Tax his play,
He works for
Tax his cow,
Tax his goat,
Tax his pants,
Tax his coat.
Tax his ties,
Tax his shirt,
Tax his work,
Tax his dirt.
Tax his tobacco,
Tax his drink,
Tax him if he
Tries to think.
Tax his cigars,
Tax his beers,
If he cries
Tax his tears.
Tax his car,
Tax his gas,
Find other ways
To tax his ass.
Tax all he has,
Then let him know
That you won't be done
Till he has no dough.
When he screams and hollers;
Then tax him some more,
Tax him till
He's good and sore.
Then tax his coffin,
Tax his grave, Tax the sod in
Which he's laid.....
Put these words
Upon his tomb,
'Taxes drove me
to my doom......'
When he's gone,
Do not relax,
It's time to apply
The inheritance tax.
Accounts Receivable Tax
Building Permit Tax
CDL license tax
Corporate Income Tax
Dog License Tax
Federal Income Taxes
Federal Unemployment Taxes (FUTA)
Fishing License Tax
Food License Tax
Fuel Permit Tax
Gasoline Tax (Currently 44.75 cents per gallon)
Gross Receipts Tax
Hunting License Tax
IRS Interest Charges IRS Penalties (tax on top of tax)
Marriage License Tax
Personal Property Tax
Real Estate Tax
Service Charge Tax
Social Security Tax
Road Usage Tax
Recreational Vehicle Tax
State Income Tax
State Unemployment Tax (SUTA)
Telephone Federal Excise Tax
Telephone Universal Service Fee Tax
Telephone Federal, State, and Local Surcharge Taxes
Telephone Minimum Usage Surcharge Taxes
Telephone Reoccurring and Nonrecurring Charges Tax
Telephone State and Local Tax
Telephone Usage Charge Tax
Vehicle License Registration Tax
Vehicle Sales Tax
Watercraft Registration Tax
Well Permit Tax
Workers Compensation Tax
STILL THINK THIS IS FUNNY?
Not one of these taxes existed 100 year ago & our nation was the most prosperous in the world. We had absolutely no national debt, had the largest middle class in the world, and Mom stayed home to raise the kids.
WHAT IN THE HECK HAPPENED? CAN YOU SPELL 'P O L I T I C I A N S ?'
I am reprinting this email from a dear friend because I see it as a reality check. I am wondering if there are enough Americans with enough GUMPTION to help and correct what we have allowed to happen? If you are one of them please email this on to others by using the M button at the end of this posting. Like on Google + or on Facebook. Drop me a comment and tell me what you think.
Please join me in praying for our country.
|Today I baked long Pullman loaves and melted butter on the tops as they came from the hot oven.|
Ingredients for Master Bread Dough:
6 - 6 1/4 C. bread flour (I use King Arthur Organic Bread Flour.) or good all purpose flour
3 T. sugar
2 scant T. rapid rise instant yeast ( or 2 pkg. instant yeast)
2 t. salt
1 1/2 C. water 120 degrees F
1/2 C. milk 120 degrees F.
2 T. room temperature butter
Combine in a mixer bowl 2 1/2 C. flour, sugar, yeast, and salt and whisk to combine. Heat the water, milk, and butter to 120 degrees F. Gradually add the warm liquid to the dry ingredients and beat 2 minutes at medium high speed. Scrape the bowl. Add 1/2 C. flour and beat another 2 minutes. Change to the dough hook and add enough of the remaining flour to make a soft dough that does not stick to the sides and bottom of the bowl. Knead for 5-6 minutes using the hook.
Loaves: (1 1/2 pound) Roll 1/2 of the dough to 12" x 7" rectangle. If using 8 1/2" x 4 1/2" pans begin at the short end and roll up as a jelly roll and pinch the ends to seal. Since I made Pullman loaves I rolled the long ends. Either way place the loaves seam side down and Pinch the ends under to seal them. Cover and let rise until doubled. 25-30 minutes. Bake at 400 for about 30 minutes.
Hearth Braid: Divide 1/2 of the the dough into 3 equal pieces about 8 ounces each. Roll into 16" rope. Braid on a buttered baking sheet. Cover and let rise until double, about 30 minutes. Beat 1 egg and 1 T. water and brush over the braid. Sprinkle with sesame or poppy seeds and bake at 400 degrees for 25-30 minutes. Remove to a rack and cool.
Pizza: Grease a 14" or 2-12" round pizza pans. Roll out 1/2 of the dough to fit the prepared pans. Top as desired. Bake at 400 degrees for 20-30 minutes until done.
Rolls: Using 1/2 of the dough shape into 10-12 equal portions and place in a 12" buttered pan. Cover and let rise until doubled. For dinner rolls, top with egg and water mixture as above. Sprinkle with seeds. For onion rolls top with egg mixture and sprinkle with 2 T. instant minced onion. For either variety bake in a preheated 375 degree oven for 20-25 minutes, until done. Cover with foil the last 5 minutes to prevent over browning if necessary.