Monday, February 10, 2025

BAKED HAM WITH BROWN SUGAR-CITRUS GLAZE

I have only had this recipe 5 or 6 years although I don't know how old it is. I do know baked ham is an old item. I know both my grandparents had smokehouses and I can remember the hams hanging in them. Anyway, enjoy this recipe if you like a good baked ham

1 (8-9 lb fully cooked bone-in spiral sliced ham half

1 1/2 cups packed dark brown sugar

3/4 cup orange marmalade

1/2 tsp kosher salt

1/2 tsp black pepper

1 cup fresh orange juice, divided

Assorted citrus items for garnish, if desired

Preheat oven to 350-degrees and line a baking pan with heavy-duty aluminum foil. 

In a small bowl, stir together the sugar, marmalade, salt, pepper and 1/2 cup of the orange juice.

Place the ham sideways in the foil-lined pan. Brush 1/4 cup of the sugar mixture over the ham, gently pushing the glaze between slices. Pour the remaining orange juice into the bottom of the pan. Cover pan tightly with aluminum foil. Bake 1 1/2 hours.

Uncover ham and brush with 1/3 cup of the sugar mixture. Bake another 15 minutes then brush again with 1/3 cup of the sugar mixture. Bake about another 15 minutes or until a meat thermometer inserted into the thickest part of the ham without touching the bone reads 140-degrees. Remove ham from the oven and brush with the remaining sugar mixture and pan drippings. Allow ham to stand 15 minutes. Garnish with citrus if desired.

Yield: 12 servings

file photo for reference


INDIANA PEACH CRUNCH

This is another old Hoosier recipe.

1 large can sliced peaches, drained, reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

clipart library

CAULIFLOWER SALAD

This is a clipping from an old Rural Electric Co-op magazine.



Sunday, February 9, 2025

MAC 'N' CHEESE

Recipe cut from an old Woman's magazine. It is hard to read so I will type it below the photo.

1 (7-oz) pkg. Creamettes Elbow Macaroni,
   2 cups uncooked
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp salt
2 c. milk
1 c. each shredded Colby, Cheddar and Monterey Jack cheeses
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
2 Tbsp. buttered breadcrumbs

Prepare Creamettes Elbow Macaroni as pkg. directs. Drain.
In med. saucepan, melt butter. Stir in flour and salt.
Blend in milk. Cook and stir till thickened. Mix cheeses
together, reserve 1/4 cup. Add remaining cheese to sauce,
stir till melted. Mix in macaroni and parsley. Pour into
2-qt. casserole. Top with reserved cheese and breadcrumbs.
Bake at 350 degrees for 25 min. Garnish.
                                                                          Serves 4-6

Saturday, February 8, 2025

SPINACH CASSEROLE

This recipe was found in an old Midwestern cookbook.

3 boxes frozen chopped spinach
1 cup sour cream
1 pkg onion soup mix
4 tbsp butter
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese

Cook and drain the spinach. Mix sour cream and onion soup mix. Toss with the spinach until well coated. Empty into a lightly greased casserole dish. Melt the butter and add the bread- crumbs and cheese. Add to top of casserole. Bake at 325 for 30-40 minutes or microwave on high 8 to 10 minutes on high.

clipart photo

Friday, February 7, 2025

BUMBLEBERRY PIE

This is from an old clipping of the Amish Cook's recipes. Mrs. Coblentz passed away a few years ago.

2 9-inch pie crusts
Filling: 2 cups each blueberries, raspberries, and sliced strawberries (any kind of fruit may be used)
2 cups chopped rhubarb
4 cups chopped, peeled baking apples
2 cups sugar
2/3 cup flour
2 tablespoons lemon juice

Mix and spoon into the pie crusts.  Cover with top crust which has been slit. Sprinkle with sugar or egg wash of 1 egg with 1 or 2 tablespoons water. Bake at 350 for 50 to 60 minutes or until crust is nice and golden.
clipart of an Amish farm


STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding
1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

file photo

Thursday, February 6, 2025

ORANGE GLAZED BONE-IN CHICKEN BREASTS

6 bone-in chicken breasts
1/2 cup soy sauce
1 cup orange juice
1 tbsp paprika
2 cloves garlic, minced
1/8 tsp hot pepper sauce
1/4 cup olive oil
1 orange for garnish, if desired.

Place the chicken breasts in a shallow pan and set aside while you make the marinade.

In a medium bowl, combine the soy sauce, orange juice, paprika, garlic, hot pepper sauce and oil. Reserve approximately 1/3 of the marinade to use later. Pour the remaining marinade over the chicken. Cover and refrigerate. Allow to marinate 10 to 15 minutes. Preheat broiler. Remove the chicken from the marinade and discard the marinade left in the dish. Place chicken breasts, skin side down, on a broiler pan. Brush with some of the reserved marinade. Broil for approximately 15 minutes, basting twice during that time. Turn chicken and broil, basting several times, for another 12 to 15 minutes. Arrange chicken on a serving platter. Place orange sections or thin orange slices around the platter for garnish, if desired.
file photo

Tuesday, February 4, 2025

MRS. EADS' SOUTHERN COLE SLAW

1 med head of cabbage
1 med green bell pepper
1 cup chopped celery
1/2 cup vegetable oil
1/2 cup vinegar
1 cup sugar
salt and pepper to taste

Chop the cabbage and bell pepper in a large bowl. Add the chopped celery, salt and pepper. Dissolve the sugar in the oil and vinegar; add to the vegetables. Toss mixture together well. Refrigerate overnight or all day before serving.
file photo for reference only

Monday, February 3, 2025

CLASSIC CHOCOLATE SHAKE

This classic recipe is from an old newspaper clipping about an old "Shake Shop". This was supposedly their very popular chocolate shake in the 50s and 60s.

1 cup cold whole milk
3 scoops vanilla ice cream
2 tbsp chocolate syrup
whipped cream
2 maraschino cherries

Combine all ingredients in a blender and mix until blended. The longer you blend, the thinner the shake will be. Pour into two glasses, top with whipped cream and a maraschino cherry. Serve immediately.
file photo