COUNTRY HAM WITH MUSTARD GLAZE

1 (5 lb) fully cooked boneless ham
1/2 cup brown or stone ground mustard
1 jar (18-oz) orange marmalade
2 tbsp dry mustard
1 garlic clove, minced
1/2 tsp ground ginger

Preheat oven to 350 degrees.

Place the ham, fat side up, on a meat rack in a baking pan; score fat.

In a bowl combine the brown or ground mustard, marmalade, mustard, garlic, and ginger until mixture is well blended.  Divide mixture in half and set one of the halves aside.  Brush the ham with the remaining half.

Bake ham at 350 degrees for 2 hours or until a meat thermometer reads 140 degrees; brush with the remaining glaze mixture every 15 minutes.

Remove ham from oven and allow to stand for 10 minutes before slicing.  Serve with the remaining sauce, if desired.

Yield: Serves 12.

CLASSIC CHOCOLATE FONDUE

1/3 cup whipping cream
1 jar (7-oz) marshmallow creme
8 squares (1-oz each) semi-sweet chocolate
2 tbsp orange juice without pulp (fresh squeezed is best)

In a 2-quart saucepan, gradually add the whipping cream to the marshmallow creme; mix until well blended. 

Chop chocolate into smaller pieces and add to the marshmallow mixture.  Cook over low heat, stirring constantly, until smooth.  Stir in the orange juice until well blended.

Pour mixture into a fondue pot and serve with an assortment of fresh fruits and/or pound cake cut into cubes.

Yield: approximately 2 cups

CHEDDAR CHEESE AND BACON PUFFS

1/2 cup milk
2 tbsp butter, cut into small pieces
1/2 cup flour
2 eggs
1/2 cup shredded sharp cheddar cheese
4 strips bacon, cooked & crumbled
1/4 cup chopped green onion
1/4 tsp garlic salt
1/4 tsp fresh coarse ground black pepper

Preheat oven to 350 degrees.

In a saucepan over medium heat, bring the milk and butter to a boil.  Add the flour, all at one time, stirring constantly until the mixture forms a ball and leaves the sides of the pan.  Remove from the heat.

Add the eggs, one at a time, stirring constantly until the mixture is smooth.  Add the cheese, bacon, green onion, garlic salt, and black pepper.

Drop the mixture by teaspoonfuls onto greased foil-lined cookie sheets.

Bake at 350 degrees for 25 minutes or until puffed and golden brown.

 Yield: 36 puffs

Note:  After cooling these puffs may be tightly wrapped and placed in freezer for future use.  To serve, heat oven to 350 degrees.  Bake 5 to 8 minutes until thoroughly heated.

1953 HOMEMADE DOUGHNUTS

My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too.  She saved many of the recipes from these magazines, sometime the magazine itself.  After her death, while going through her things, I was excited to find many of these old treasures.  This recipe was from 1953.

3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar

In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside.  In another bowl combine milk and melted shortening.  In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes.  Add milk mixture; stir with wooden spoon to combine.  Add flour mixture and stir with wooden spoon until smooth.  Cover dough; chill 2 hours (dough will remain slightly sticky).

Turn dough out onto a lightly floured surface.  Roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch round cutter.  Use a 1 1/4-inch cutter to cut the hole for the doughnut.  If you have it, you can just use a doughnut cutter.

Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon.  Drain on paper towels.  Repeat with remaining doughnuts and doughnut holes.

Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar.  Serve warm.

To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.

Yield: approximately 15 doughnuts + holes

Note: This is a Better Homes and Gardens recipe.

GRAHAM CRACKER TORTE

1 2/3 cups graham cracer crumbs
1 cup chopped walnuts
1 tsp cinnamon
1/2 tsp salt
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp baking powder
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1/2 cup milk
1 1/2 cups canned applesauce
1 pint heavy cream
3 tbsp powdered sugar
shaved chocolate, for garnish
maraschino cheeries, for garnish

In a small bowl mixing bowl, combine the graham crackers, walnuts, cinnamon, salt, allspice, ginger, and baking powder; set aside.  Cream the butter in a large mixing bowl until light and fluffy.  Add the egg yolks and mix together thoroughly.  Add the crumb mixture alternately with the milk.  Beat the egg whites until stiff but not dry and fold into the sugar mixture.  Pour batter into 2 waxed paper-llined and greased 8-inch round cake pans.  Bake at 325 degrees for 30 to 35 minutes or until layers test done.  Cool, then remove from pans.  Cool completely on wire racks.  Split each layer horizontally into 2 layers.Place 1/2 cup of the applesauce in a bowl.  Whip the cream until stiff and fold in the powdered sugar.  Fold 2/3 of the whipped cream into the applesauce. Place the bottom of one layer on cake plate, spread with 1/2 cup of the applesauce and top with the top half of that layer.  Spread the applesauce/whipped cream mixture over top of that layer.  Repeat process with the other layers except for the topping of the last layer. Place remaining whipped cream in a pastry tube and pipe around the top edge and in center of cake.  Garnish with the chocolate shavings and cherries.

EASY MICROWAVE PEPPER STEAK

Do you remember when your mom found a hundred different ways to feed your family on ground beef?  Maybe this was one of your family dishes.  It is one I have always enjoyed.  The recipe calls for green, red, and yellow bell peppers.  In my family, we often had only green from the garden.  When we got a microwave, it was so exciting how we could cook things in it.

1 lb ground beef
1 tsp thyme
1 tsp paprika
salt and pepper to taste
3 tbsp flour
1 1/4 cups chicken broth
1 1/2 tsp Worcestershire sauce
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium yellow onion, sliced and separated into rings

Crumble the meat into a large mixing bowl and stir in the thyme, paprika, about a teaspoon of salt, and some pepper.  Using your hands, mix well and shape into 4 patties about 1/4-inch thick.  We liked our patties oval shaped.  Place the patties on a microwave-safe rack (Usually called a bacon rack.) Microwave on high about 4 or 5 minutes or until cooked to desired doneness.  Turn the rack after 3 minutes if your microwave does not have a turntable.  Remove meat and keep warm; reserve 1/3 cup of the drippings.

Mix the flour into the drippings in a medium-size microwave-safe bowl.  Stir in the chicken broth (personally, I hate chicken and prefer vegetable broth) and the Worcestershire sauce.  Microwave on high 2 to 3 minutes or until the mixture thickens.  Stir after each minute.  Season with salt and pepper to suit your taste.  Add the bell peppers and onion rings.  Cover and microwave on high 5 to 7 minutes or until the vegetables are crisp tender.  Stir after 3 minutes of cooking.

To serve, place vegetables, onion, and gravy over the meat patties.

Yield: 4 servings

BANANA OATMEAL CHEWIES

This is an old recipe my mother had for years.  I think she got it from one of her little non defunct magazines she so looked forward to getting in the mail.

1 cup butter
1 cup sugar
1 egg
1 1/2 cups flour
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup mashed bananas
1 3/4 cups rolled oats
1 cup candied citrus fruits
1/2 cup nuts

Cream butter and sugar.  Add egg and mix well.  Mix flour, salt, cinnamon and soda.  Add alternately with mashed bananas.  Add rolled oats, nuts, and fruits.  Drop by spoonfuls on lightly greased cookie sheet.  Bake 12 minutes at 350 degrees.  Makes 4 dozen cookies.

This is a file photo. Looks like raisins instead of candied citrus fruits.

Old Fashion Sally Lunn Cake

1 cup scalded milk
1/2 cup sugar
2 tsp salt
1/2 cup melted butter
1/2 cup warm water
1 pkg dry yeast
3 eggs, beaten
5 cups sifted all-purpose flour
1/2 tsp nutmeg
3 pints fresh strawberries
Whipped cream for serving

In a medium bowl combine the milk, 1/4 cup of the sugar, salt, and melted butter and cool to lukewarm.

In a large mixing bowl, combine the warm water and yeast and stir until the yeast is dissolved.  Add the milk mixture and eggs, mixing well.  Beat in the flour gradually until smooth.  Cover and let rise in a warm place for an hour or until doubled in bulk.  Stir down and turn into a greased and sugared 10-inch tube pan.  Cover and let rise for about a half hour until doubled in bulk.  Mix the remaining sugar and the nutmeg; sprinkle over the top of the cake.  Bake in a 400 degree oven for 40 minutes.  Remove from oven and cool for 5 minutes in the pan.  Remove from the pan and mound the strawberries in the center.  Serve with the whipped cream.  8-10 servings.

MEXICAN MINI MEAT LOAVES

1 1/2 lb ground beef
1 can (8-oz) tomato sauce
3/4 cup Masa Harina
1 medium onion, chopped
1 can (4-oz) chopped green chilies, drained
1 egg
1 tsp salt
1 tsp chili powder

Combine all ingredients together in a mixing bowl, using hands if necessary.  Shape the mixture into 6 to 8 mini loaves and place in a shallow baking pan.  Bake in a preheated oven moderate oven (375 degrees) for 20 to 25 minutes.

file photo

1970s JACK-O'-LANTERN TEACAKES

2 1/3 cups Bisquick baking mix
3 tbsp granulated sugar
3 tbsp butter, melted
1/2 cup milk

Stir the baking mix, sugar, butter, and milk to a soft dough.  Gently smooth the dough into a ball on a floured cloth-covered board.  Knead 8 to 10 times.

Roll the dough into a 1/4-inch thick.  Cut with a floured 2-inch round dough or cookie cutter.  Form the rounds into pumpkin shapes, using the extra dough for stems.

Bake the pumpkins on an ungreased baking sheet for around 8 minutes or until tests done.

Cool the pumpkins completely then frost with the icing recipe below.

Jack-O'-Lantern Frosting
1 1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon orange extract
green food coloring
orange food coloring*
Candy for decorating the faces

Blend the powdered sugar with enough milk to make of spreading consistency.  Stir in the orange extract until blended.

Remove 1 tablespoon of the frosting to a cup or small bowl and add green food coloring for the stems.  Frost the stems of the Jack-O'-Lanterns.

Add the orange food coloring to the remaining frosting.  Frost the faces of the Jack-O'-Lanterns.
Add a piece of candy corn for the nose and make eyes and faces with thin licorce candy (or reserve a tablespoon of the frosting and use black food coloring.)

*If you do not have orange food coloring use red and yellow to make orange.