COFFEE-GLAZED BAKED HAM

1 (8 to 10 lb) bone-in, fully cooked smoked half ham
2 cups firmly packed brown sugar
2 cups freshly brewed coffee

If ham has skin, remove the skin.  Trim fat to about 1/4-inch thickness.

Place ham in lightly greased broiler pan.

Combine the brown sugar and coffee in a medium-size bowl; stir until sugar dissolves.

Pour the sugar-coffee mixture over the ham.

Place ham in oven and bake at 350 degrees for about 2 1/2 hours  until a meat thermometer inserted into the thickest portion reads 140 degrees.

Transfer to serving platter, cool for a few minutes, slice and serve.

Yield: 10 to 12 servings

OLD RECIPE CLIPPING OF WAYS TO USE GRAPES

Another old clipping from my late mother's recipe box.  Click on picture to enlarge for easier reading.

OLD RECIPE CLIPPING FOR CHICKEN CASSEROLE

This is another old recipe clipping from my late mother's shoe box recipe file.  Click on picture to enlarge for easier reading.

BROWNSTONE CAKE AND ICING

The above is another of the old clippings my mother collected from her local newspaper in the 1960s.  This cake was supposedly very popular on the Women's Club circuit.

Click on the picture for easier reading.

Note: I have never made this cake.

OLD NEWSPAPER CLIPPING FOR CINNAMON CANDY

This is another of the old clippings from my late mother's box of 1960s recipes.  I remember this candy and used to love it.

Click on the picture to enlarge for easy reading.

CORNFLAKE COCONUT COOKIES

This is another of the old newspaper clippings from my late mom's 1960s recipe clippings box.

Click on the picture to enlarge for easier reading.

AELA'S CORNBREAD

This is another recipe from my 1955 Marshall Township Cookbook.  This cornbread recipe was submitted by teacher and school mother Aela Younger.

1/2 cup meal
1/2 cup flour
2 level tbsp. sugar
2/3 cup sweet milk
2 tsp. baking powder
1 tsp. salt
1 egg

Mix well and pour into pie pan in which 2 level tbsp. of shortening has been melted.  Bake in hot oven until brown.

OLD RECIPE CLIPPING CHO-O-DATE DESSERT

This is a recipe from an old local column in my late mother's hometown newspaper in Southern Indiana.

RASPBERRY FUDGE BALLS

1 brick (8-oz) cream cheese, softened

1 pkg (6-oz) semi-sweet chocolate chips, melted

3/4 cup vanilla wafer crumbs

1/4 cup seedless raspberry preserves

finely chopped almonds or pecans, for rolling

cocoa powder, for rolling

powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen

SWEET POTATO RING

I had a friend in Indiana around 35 years ago that cooked for the VFW.  This is a VFW recipe.

6 sweet potatoes, unpeeled but scrubbed well
1 stick butter or margarine
2 cups brown sugar
1 1/2 cups water
3 tablespoons cornstarch
1 cup marshmallows
1/2 cup nuts, chopped

Boil sweet potatoes with the skin on until tender.  Peel and mash; add sugar, salt and butter to taste.
Place in a baking dish around edges only, leaving a space in center for sauce.  In a skillet, melt butter and brown sugar over low heat.  Allow to caramelize, then add 1 cup of water and cook until sugar is melted.  Remove from heat and add a thickening of cornstarch in the remaining 1/2 cup of water.  Pour in center of potatoes.  Sprinkle chopped nuts and marshmallows over sauce.  Bake at 350 degrees for 20 minutes or until heated through.