Baked Glazed Ham

Ham with *Parsley Potatoes

Ham was always served for Easter Dinner growing up, so once a year it was a big deal! When marrying and taking my turn baking one, it presented a great mystery: what kind, how big, how long to bake, bone in, boneless, smoked, picnic, cured?  Even my trusty Betty Crocker Cook Book left me confused.


My mother-in-law showed me her method of smearing with mustard, sticking in cloves (studding), putting in a brown paper grocery sack, closing, then setting sack on rack in roasting pan with water in the bottom at 350 degrees for a few hours.  It was tasty, tender and moist. Followed that method for decades, then used bone and scraps for navy bean soup.


In recent years I settled on a tried and true method enjoying ham year round, by stocking up when on sale.  I buy the butt portion versus shank, as it offers more meat, and the ham's label reads: already "cooked, ready to heat and serve."  

Leftovers go to the freezer for use in many recipes: sandwiches, soups, ham salad, chef salads, omelets, casseroles, scalloped potatoes, & breakfast slices. Hams frequently go on sale for under $2 a pound around the holidays, offering cooks a big bang for the bucks.  


New Year's Day and Easter are Ham Days in our house! Game Day Food!

Baked Glazed Ham
Ham Butt Portion, around 10 pounds
1/2 cup bottled BBQ sauce or homemade
1/4 cup mustard of choice, I use Dijon
2 Tabs. of honey
1/4 cup of orange juice or 2 Tabs. of frozen concentrated orange juice
Optional: cloves

Score the rind,  fatty surface of the ham cutting up to 1/4 to 1/2 inch slashes in one direction all over the surface about inch apart; then turn ham half way, and score more slashes across, so surface ends up looking like tic-tac-toe or "diamonds."

For glazing, combine BBQ sauce with mustard, orange juice, and honey and brush about half, all over ham surfaces; or using your hands, smear all over surfaces. If using cloves, push in along open slashes on top of  ham and inch or so apart.

Place on rack fatty side up, in uncovered baking pan, filling pan with a half inch of water. Bake at 350 until internal temperature reaches 140, about 2 hours.  Baste with remaining sauce every half hour, adding more water to pan if it evaporates. Outside will have a crispy surface and glaze flavors will seep into the moist ham. Slice to serve, allowing about 4-6 oz. per serving.

The bone and smaller scraps can be used to make split pea or navy bean soup. I deglaze the baking pan and drippings, adding more water and scraping to loosen bits and pieces, then save as a broth to add when making soups.

*Parsley Potatoes: I serve ham with boiled potatoes covered with a simple sauce of melted butter, parsley, salt and pepper ( 'cause it's the way grandma did it).  Peel potatoes, half or quarter, boil until tender.  Melt butter, add parsley (fresh or dried), salt and pepper and gently pour over potatoes, rotating or mixing to coat all sides.

Prime Rib, Fool Proof

A foodie friend shared this recipe which she got from her butcher years ago.  He handed out cards with directions for a Fool Proof Prime Rib.  Her only addition was spraying or oiling the beef then seasoning with salt and cracked pepper.  I oiled, then seasoned with a commercial steak rub mixture and garlic powder. 


It turned out perfect for the 6-pound standing rib roast we enjoyed during the holidays. Creamed or raw horseradish is a must to go with it!


I've cooked Prime Rib other ways, but this was "fool proof."  Especially nice is the timing of knowing when you want to serve dinner, and turning oven back on 30-40 minutes before.


Fool Proof Prime Rib
1. Select a standing prime rib roast, well marbleized with white or cream colored fat. (Follow these same instructions for any size roast)  I let age in refrigerator 4 days ahead of time.
2. Let meat stand in refrigerator for at least one hour before preparing, take out so it's at room temperature.
3. Preheat oven to 375. Rub meat well with sea salt and cracked black pepper. DO NOT ADD WATER
4. Put in roasting pan (uncovered) and place in oven; cook for just one hour. Turn off heat for approximately 1-2 hours, but do not open oven door at any time until ready to serve.
5. Regardless of the length of time meat has been setting in closed oven - 30 or 40 minutes before serving, turn oven on again; reset temperature to 375. Cook for remaining 30 or 40 minutes. (Pictured roast cooked 40 minutes more)
6. Open oven door; remove roast to a serving platter. Let rest 10 minutes. With drippings deglaze roasting pan and make gravy.

The meat will be very brown and crisp on the outside. Carve slices; you'll find it beautifully pink all the way through, juices oozing for medium rare beef. (A 1/2 inch restaurant style slice is perfect in our family.)

A 6 pound rib roast should easily serve 8-12 amply depending on size of slices.  One rib serves 2 or 3 people.

Creamed Horseradish Sauce: Mix sour cream with raw horseradish to taste.  Some prefer a milder taste.

Overnight Breakfast-Brunch Casserole

A family favorite for over 35 years, I often make this for holiday morning breakfasts when family and guests are on hand and many servings are needed without a lot of fuss on a hectic morning. It's very much like a quiche.
Add juice, fruit, and coffee and  it makes a perfect breakfast or brunch presentation for minimal cost per serving.  It's delicious anytime of year and can easily be halved to serve fewer people, or doubled to feed more.

Overnight Breakfast-Brunch Casserole
1 pound pork sausage or link cut into bite size pieces
2 cups of milk
6 slices of bread
6 eggs
1 tsp. dry mustard
1 cup of Parmesan cheese saving a handful for topping.
1/2 tsp. salt
pepper to taste
optional: tsp. of mix dry herbs blend such as Italian

Brown sausage drain and cool. Break bread into small pieces.  In a large bowl beat eggs, milk, salt, pepper and mustard.  Add bread and remaining ingredients mixing well.

Grease 9x12 baking dish, then pour mixture in and top with cheese. Refrigerate overnight to set.

Bake at 350 oven for 40-50 minutes until top is golden brown.  Serves 8-10.

Note: I've used combinations of other cheeses with the Parmesan, such as mozzarella or cheddar, but for flavor Parmesan is the best.

Estimated cost: $5.00 or less; .62 cents a serving or less.

Stuffed Pork Loin Roast

Boneless pork loins frequently go on sale and can be used for many dishes including:  pulled pork, cut pork steaks, cubed for oriental dishes, or  baked whole, stuffed or not.  


For a "fancy" presentation for guests or a buffet table, I adapted a stuffed beef recipe for a stuffed pork roast.  


Some cooks butterfly a boneless loin, flatten, then spread a stuffing, roll up and tie it together.  I cut a slit down the length of the loin, stuff and bake. 


Stuffed Pork Loin
1 boneless pork roast,  2 pounds or more
10 oz. frozen chopped spinach drained
1/3 to 1/2 cup diced onion
2 to 3 tsps. minced garlic
1/2 to 3/4  cup grated parmesan cheese
1/3 to 2/3  cups finely chopped sun dried tomatoes
salt and pepper to taste and/or a commercial rub mix

Drain and squeeze spinach and place in a bowl, add parmesan and sun dried tomatoes.  Saute garlic and onion in oil or butter until soft then combine with spinach mixture; add salt and pepper and mix well. Set aside.

Oil the outside of loin and season with a rub or salt and pepper, or commercial rub mix,  and quickly sear the outside to lightly brown then cool. Depending on size of roast, cut a 2 to 3 inch wide slit down the middle and length of the roast.  If a large roast begin at one end and cut to the middle, then cut from the other end to the middle.  This will leave a long wide tunnel to fill with spinach mixture.

Using a spoon, keep inserting spoonfuls of mixture to stuff the roast, packing firmly as you add more. Place a cap of foil on each end to hold in stuffing.

In a baking pan uncovered, bake at 375 for 1 to 1 -1/2 hours, or until browned on outside and internal temperature reaches 135.  Let rest 10 minutes before cutting into slices.  Use pan drippings to make gravy.

I've also prepared this my pressure cooker, first browning, then stuffing and wrapping the entire roast in foil.  The roast in done in about a half hour or less by this method.

The spinach stuffing works well for stuffing thick pork chops, too. Each slice will have stuffing in the center.  Serve with dumplings and sauerkraut, spaetzels, or a potato dish.

Dumplings, Three Kinds

Homemade noodles, or pasta-like dumplings are a snap to make by simply combining flour, egg and salt with a few varied additions. They go well with chicken, turkey or pork dishes with gravy. My German grandmother was known for her fresh "dumplings," often allowing grandkids to help shape them, drop in the broth or water, then watching them form and rise to the top.

When wanting to quickly serve a fresh side dish for sauces, gravies, or add heartiness to soups and stews, try these as an alternative to relying on potatoes or dry pasta.  Make them fresh!

German Spaetzles
2 eggs
2 cups flour
1 tsp. salt
2 Tabs. softened butter

Break eggs into a bowl, add 2 egg shells of water and the butter. Beat good with a fork, then mix in flour, a little at a time. Dough will be tacky.  Drop by teaspoons into boiling broth, soup, or stew for about 8 minutes. Can roll dough in strands then snip or pull off pieces dropping into liquid. Or press through holes in a sieve, ricer, or grater for stringy noodle effect. Serves 6-8.

Potato Dumplings

Potato Dumplings
3 medium potatoes, Idaho if possible
1 beaten egg
1 tsp. salt
1/2 to 1 cup flour

Goes well with roast chicken or turkey. Instructions at this link:
http://gooddealmeals.blogspot.com/2011/11/thanksgiving-potato-dumplings.html

Bohemian Bread Dumpling

Bohemian Bread Dumpling
1 cup flour
1 egg
1 tsp. salt
1/3 cup milk
1 tsp. baking powder
1 slice of cubed toast, or 3/4 cup of croutons

Sift dry ingredients, add beaten egg, milk and cubes, mixing until dough holds together in a large ball.  If too thin, add more flour up to a half cup.  In a large pot, bring water to a boil and drop in dumpling, turn heat to low boil, cover and boil for 30 minutes without peeking.

Makes one large dumpling which can be sliced into 1/2 inch thick servings.  Goes well with sauerkraut and gravy, or liver and onion gravy. Serves 4-6.

Tip for slicing:  use a 12 to 16 inch long thread and stretch wide, pull under dumpling.  Pull ends up and cross over center to slice; repeat several times.

Estimated cost:  incredibly inexpensive, each recipe is .70 cents or less to make.

Beef Stroganoff Sandwich

I first made this recipe back in the late 70s after a friend served it on game night following a local high school football game.


As young mothers with toddlers, we were always looking for frugal, yet attractive recipes to feed several people.  I often made it for our family of five or brought to potlucks.

Beef Stroganoff Sandwich
1 unsliced loaf of french bread
1 pound of ground beef
1 cup sour cream
1 tsp. Worcestershire
1 Tab. milk
1/8 tsp. garlic powder
2 thinly sliced tomatoes
1 sliced green pepper
1 cup sharp cheddar cheese, shredded
softened butter

Cut loaf in half  lengthwise, wrap in foil and heat at 375 oven for 10-15 minutes.  Meanwhile brown beef with onion; drain fat.  Stir in sour cream, milk, Worchestershire and garlic power.  Open foil and butter the surface of each loaf half.

Spread 1/2 of meat mixture on loaf tops. Layer each half loaf with thinly sliced tomatoes, green peppers, then top with cheese.  Bake with top uncovered on baking sheet at 375 for 5 minutes, so vegetables soften slightly and cheese melts.  Slice to serve.  Easily serves 8.

Estimated cost: $5 to $6;  about .70 cents per serving

Cookie Truffles

I'd seen these made with Oreo cookies, but didn't have any on hand, so used vanilla wafers and crumbled them in the food processor then mixed with cream cheese and peanut butter. 


I'm thinking other flavors of cookies would work well, too, so may experiment in the future.
They are fun to make and ever so delightful to eat! Recipes I've read don't always call for using paraffin, but candy makers use it for gloss and holding chocolate firmer when cooled, so I used it.

Cookie Truffles
I made 2 dozen using:
Approximately 2 cups finely processed vanilla wafers
1/2 cup peanut butter
4 oz. cream cheese
4 oz. semisweet chocolate chips melted in double boiler (or in micro wave)
4 oz. white almond bark melted in double boiler (or micro wave)
1 oz. household paraffin divided and melted with the chocolate and almond bark

At room temperature combine softened cream cheese, peanut butter and cookie crumbs.  Blend well, and shape into 3/4 to 1 inch balls, then place on foil, wax paper lined sheet, or silicone sheet, and put in freezer for 30 minutes.

Prepare melted chocolate and almond bark.  Remove balls from freezer and drop 12, one at a time into chocolate with a teaspoon and roll around to coat, then remove with teaspoon and place back onto sheet.  Then repeat with other half, dropping and coating in the white almond bark.

Next take a teaspoon of melted chocolate and drizzle over almond bark truffles; then take the melted white almond bark and drizzle over the chocolate balls.  Here's your chance to be creative with the dizzels.  Store in the refrigerator or freezer until ready to serve. They keep well.

You can opt to make all chocolate if you don't have white almond bark. then decorate with chocolate or colored sprinkles.

Three Meat Loaf Recipes

I've tried several meat loaf recipes over the years but keep coming back to three that always turn out delightful with basic ground beef, though lean at least 80% or ground chuck or ground sirloin is recommended. 


 I've never made the types of  loaves with meat combinations, (veal, pork etc.), just plain ground beef like I remember from growing up or when raising kids.  It's always a welcomed meal, and considered "comfort food."

Cheese Stuffed Meat Loaf

1 pound ground beef

1/3 of medium onion diced

1 clove minced garlic

3 or 4 Tabs. tomato juice or ketchup
1 tsp. Worcestershire

salt & pepper to taste

3/4 cup dried oatmeal

1 Egg

Cheese of choice: American, Cheddar, Velvetta

Mix all ingredients then pat 1/2 the mixture into loaf pan, making an indentation down the length of the middle about 1 inch deep and 2 inches wide.  Slice cheese into thick slices laying in to fill middle of the meat indention, then spread the other half of meat mixture on top to seal. More cheese can be add on top. Bake at 350 degrees for one hour. 

Cheeseburger Meat Loaf

1 pound ground beef

1/2 cup cooked, crumbled bacon

 8 oz. Cheddar, grated or cheese of choice.

2 eggs, lightly beaten

1/4 cup bread crumbs, I use seasoned crumbs

1/4 cup mayonnaise

1 Tab. Worcestershire

1/4 tsp. salt

1/4 tsp. black pepper
Optional: dash or two of liquid smoke

Topping:

2/3 cup ketchup

4 Tabs. mustard

Canned French fried onions, optional

Preheat oven to 350 

Combine beef and remaining ingredients except topping, mixing well. In separate bowl, combine the ketchup and mustard. Stir 1/2 cup ketchup mixture into meat mixture, saving the remaining ketchup mixture to spread over shaped loaf.

Press meat mixture into a loaf pan, or shape into a loaf and place on baking pan or dish. Spread remaining ketchup mixture over loaf.  Bake 55-60 minutes if not using onion topping; otherwise, bake 40 minutes, then top with French fried onions; bake another 10 to 15 minutes, until onions are crispy.

Old Fashioned Meat Loaf
1 pound ground beef
1/2 medium onion, minced
1 medium carrot, minced
1 stalk celery minced
1 large egg
3 slices of bread, crusts off and processed for fresh crumbs, or 1/2 cup of bread crumbs
2 tsps. minced garlic
4 tsps. dry mustard
1/4 cup parsley flakes
1/2 cup ketchup
1 tsp. each salt and pepper
tsp. or two to taste of hot sauce: red pepper, green  Tabasco
1/2 tsp. rosemary
3 or 4 strips of bacon cut in half
Glaze: BBQ sauce, bottled or homemade using mixture of brown sugar, mustard  & ketchup.
Set oven to 400.

Process celery, garlic, onion, carrot in processor to mince. (Veggies, help make a moist loaf)  In a mixing bowl add beef, egg, mustard, parsley, ketchup, crumbs, remaining seasoning, and minced vegetables. Mixing with hands knead to combine all ingredients.

For free-form, shape on into oval or round on rack in baking pan, brush with glaze, layer top with bacon and brush with more glaze. This will be crustier all around than using a loaf pan.  Bake 55-60 minutes, rest 15 minutes and serve. Internal temperature should be 165 degrees.

For loaf-form  pat in pan, brush with glaze, layer top with bacon width-wise tucking ends down sides, brush with glaze.  Bake 55-60 minutes, rest 15 minutes and serve. Internal temperature should be 165 degrees.

Estimated cost $3.60 or less; .90 cents a serving or less

Wisconsin Potato Cheese Soup

This recipe came from a family member living in Wisconsin for inclusion in "Our German Family Favorites Cook Book" published in the early 90s. 


It can be made without Gruyere cheese, using only Cheddar.  Ingredients are usually on hand in any cook's kitchen, and offer many tasty servings for very little cost.

Wisconsin Potato Cheese Soup
3 Tabs. butter
1 cup diced carrots
1/2 cup diced celery
1 cup chopped onion
3 cups water  and 3 chicken bullion cubes  (or 3 cups of chicken broth)
2 cups milk
4 cups of cubed potatoes peeled or not
3/4 cup Gruyere cheese
1 1/2 cups sharp, Cheddar cheese, white or yellow - shredded

Melt butter, add carrots, onion, celery and cook over low heat until tender, stirring occasionally.  Add water, bullion and potatoes.  Cover and cook until tender about 15-20 minutes.  Mash vegetables slightly.  Add milk cooking until heated.  Gradually stir in cheeses until melted.  Add salt and pepper.  Garnish with chives, cooked diced bacon or croutons.  Serves 6-8

Estimated Cost $3.00; .50 cents or less per serving.

Peanut Butter Pie

A bridge playing friend shared this recipe with me back in the late 70s.  It's so easy!  We had first tasted a homemade one at a local restaurant after a game of bridge, then she found a recipe, as whipped topping products were becoming popular at the time for chilled desserts. I always receive "raves" when serving it.
Be creative with decorating the top, as now days I've seen it drizzled with chocolate or caramel or chocolate swirled in, but this was the original version.

Peanut Butter Pie
1 baked pie shell, or graham cracker shell, homemade or from the store
1 pint of whipped topping
1 8 oz. package cream cheese
1/2 to 3/4 cup sugar (or Splenda)
1 cup peanut butter
1 tsp. vanilla

Soften cream cheese in a mixing bowl, stir in and blend peanut butter, sugar and vanilla.  Fold in whipped topping until mixture smooth.  Spread into pie shell then refrigerate until set before serving.  Decorate with chocolate shavings or sprinkles if desired.

Shell can be from graham cracker crumbs and butter, or flavored ground cookies such as chocolate, vanilla wafers etc.

Focaccia Bread

The first time I tasted Focaccia Bread was at an Italian Panini sandwich shop which served a variety of flat bread sandwiches, or offered the bread in strips with flavored dipping oils.

Determined to make it, I tried several recipes, some quicker and denser than others, and some for a bread machine, but finally discovered this recipe comes closest to the airy, dimpled oily texture sought, while making a large batch. 

Most often, a sprinkled mixture of Italian dried seasonings or rosemary and coarse sea salt works well. This bread also freezes well.

Focaccia Bread

1 3/4 cups warm water

1 package dry yeast, ( 2 1/4 tsps.)

1 Tab. sugar

5 cups flour

1 Tab. kosher salt, plus coarse sea salt, for sprinkling

Risen dough

3/4 cup olive oil, divided

Optional topping choices: Italian spice mixtures, herbs, cheese, olives, caramelized onions, minced garlic

Combine water, yeast and sugar in a small bowl and let set until bubbling. In mixer bowl with a dough hook, combine flour, kosher salt, 1/2 cup olive oil and yeast mixture on low speed. When dough has come together, continue 5 to 6 minutes on medium speed until it's smooth and soft. Sprinkle with flour if dough is too sticky.

Dimpled Dough

Transfer dough to lightly floured surface, then knead by hand 1 or 2 times. Sprinkle flour if dough is really sticky. Coat bowl lightly with olive oil and return dough to bowl. Cover with plastic wrap and set in warm place to rise doubled in size, at least an hour, but 2 hours is better.

Baked Golden Brown

Coat sheet pan with 1/4 cup olive oil.  Place dough onto pan and press out to fit size of pan. Turn dough over to coat other side with oil. 

Continue stretching to fit pan. Spread fingers and make deep finger holes all the way through the dough. This will give it a dimpled look.

Put in warm place until doubled in size, about 1 hour. While rising a second time, preheat oven to 425.

Sprinkle top with some sea salt and optional topping/s then lightly drizzle oil on top. Bake on bottom rack until the top is golden brown, about 25 to 30 minutes. Remove from oven and cool before cutting and serving. 

I cut into 3 to 4-inch squares for making sandwiches, grilled panini sandwiches, or serve with Italian dishes and salads. Slices are 3/4 to 1-inch thick, so for sandwiches, I slice horizontally in half with dimpled side used as the top.  This recipe makes approximately 24 square, 1-inch thick slices.  It freezes well.

Estimated cost: $1.50 or less.


Ideas for Focaccia Sandwiches:  
http://www.tasteofhome.com/Recipes/Baked-Deli-Focaccia-Sandwich

Old-Fashioned Cinnamon Rolls

These are terrific to have on hand during the holidays, or anytime during the year and freeze well.  I use the dough cycle on my bread machine, then take out and roll out and prepare for baking. 

I'm always amazed at what a delightful, economical treat results from a few cups of flour and simple ingredients.  Nice for a hostess gift, or gift for a neighbor.

Cinnamon Rolls
3/4 cup water
1 beaten egg
1/4 cup butter
3/4 tsp. salt
3 Tabs. sugar
3 1/2 cups of flour
2 1/2 tsps. yeast

Filling
1/2 cup chopped toasted almonds or walnuts
1/4 cup sugar
1 1/4 tsps. cinnamon
2 Tabs. melted butter
optional: 1/2 cup raisins

Put ingredients in bread machine according to manufacturer's instructions set on dough cycle. (Usually takes an hour for mix and first rise.) Remove and knead by hand 1 or 2 times, divide dough in two, and roll out each piece into an 8x9 inch  rectangle. Brush with melted butter, then sprinkle with half of filling mixture.

Roll up tightly, lengthwise in jelly roll fashion pinching the bottom edge to seal. Cut into 6 rolls. And place cut side down, 1 inch apart in greased or non-stick baking pan with 2 inch high sides. Repeat with other half of dough and filling. Cover and let rise for an hour to double in size, 30 to 60 minutes. Rolls with rise and swell to touch each other.  Bake at 350 for 25-30 minutes.

Or cut into 2-inch pieces and put into greased muffin tins or muffin tins lined with cupcake papers, let rise and bake 15 to 20 minutes until golden brown.

Cool slightly and drizzle with a glaze made from a cup of powdered sugar and few tablespoons of water, milk or orange juice.

Panko Fried Sesame Shrimp

Fried Shrimp, Dipping Sauces and Salad

I discovered this homemade coating for fried oysters a few years ago from a local chef, then tried it on fried shrimp, and now use it for fried chicken and fish fillets.

If you've never tried Panko crumbs, they're coarse crunchy bread crumbs from Japan, made from wheat bread; they also stay crispy longer in recipes whether used as coating for frying or  topping in casseroles.  Asian markets carry them as do most grocery stores.

Fresh or frozen shrimp work well and often on sale around the holidays. A bag of frozen shrimp on hand is convenient for many recipes. Size: (21 count or lower per pound) medium or larger, as they're already cleaned and/or peeled; defrost in slow running cold water.

I make a large batch of coating mixture, keeping it frozen in a plastic bag to take out for use whenever deciding to fry lightly or deep fry food. It's more convenient than making a new batch of coating every time needed, and there's always enough depending on how many servings I'm making or what I'm frying.

Panko Sesame Fry Mix
Equal amounts of:
Sesame seeds, flour, Panko crumbs
I use 1 cup of of each, then add salt and pepper to taste and for extra "kick" Old Bay type seasoning approximately 1/4 to 1/2 cup.

For shrimp, Butterfly, toss with flour in a bowl to coat lightly, dip in beaten egg combined a little water, then coat with dry Panko mixture by putting the amount of coating needed in a bag (plastic or paper) and toss in shrimp a few at a time shaking the bag until shrimp are coated - take them out and let rest before frying at 350 degrees for a minute or two until golden brown. Fry a few at a time and keep warm in the oven.


For chicken: same procedure, then pan fry until lightly browned and crispy, several minutes on each side; remove to finish by baking in 350 oven until done, approximately 25 minutes.  A digital thermometer testing for 175 degrees on thicker pieces like thighs helps determine "doneness."
For Oysters: coat and fry as for shrimp, and for fish sautee a few minutes on each side on the stove top.

Perfect Medium-Rare Roast Beef

I grew up when Sunday dinner was a weekly "must" either at home, grandparents, or other relatives. While many dinners offered roast chicken, chicken and dumplings, or pot roast, a Roast Beef Dinner garnered the most attention and raves, as folks talked about taste, "doneness,"  and women discussed their methods.

Roasts must be crusty on the outside and ends, medium-rare as possible inside, tender, and thinly sliced. Who got the end pieces was open to negotiation!  Nothing was worse than ruining a perfectly good roast and serving it "too well done" in our family.  Women earned bragging rights for cooking the perfect roast beef served with mashed potatoes, and of course perfect gravy.

My mom was Italian, so many Sunday dinners at our house were Italian dishes. She passed on making roast beef, unless grandma visited, then she let gram cook it. Other Sundays at relatives, on gram's German side of the family, roast beef was the holy grail of cooking achievements.

Here's the method passed on to me that works perfect every time.

                           Perfect Medium-Rare Roast Beef

• 4 to 6 pound sirloin tip or rump roast at room temperature.
• Lightly rub with oil and seasoning such a rub, or garlic, salt and pepper.
• Preheat oven to 500, then roast uncovered in a pan at 7 minutes per pound.
• Turn off heat and let roast in oven for 2 hours.  Do NOT open oven door.  Do NOT peek!
• For frozen beef, first brush with oil and seasoning and put directly in 500 oven for 1 1/2 times longer than room temperature time, about 11 minutes per pound.
• Turn off heat and let roast 2 hours with oven closed.  Do NOT open oven door.

Remove roast, slice thin, keep warm, and make gravy from drippings and juices. 

Holiday Party Delights

Here's a few of my tried and true annual treats for holiday entertaining, yet not expensive to make, and pleasant for guests and family or given as gifts to neighbors or friends. Several recipes are those my mother made in late '40s to '60s when I grew up, and I continue to use them.

Original Chex Mix
1/2 to 3/4 cup oleo (butter or margarine)
1 -1/4 tsp. sea salt
4 -1/2 tsps. Worcestershire
1 cup salted nuts
2 cups each of Chex:  rice, wheat, bran and corn cereal
1 cup pretzels

Preheat oven to 250. Heat butter in shallow roasting pan. Stir in salt and Worcestershire; add cereals and nuts, stirring until coated. Heat in oven for 1 hour, stirring every 15 minutes. Makes 10 cups, and freezes well.  Microwave method: Combine and coat all in a large bowl, and microwave on high 6 minutes, stirring every 2 minutes. (I recall my mom used cherrios as one of the cereals.)

Rosettes (Crullers)
2 eggs
2 Tabs. sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup milk
1 cup flour
Set of Rosette Irons in various shapes (star, snowflake, butterfly)

Combine eggs, sugar and salt, beating well. then add remaining ingredients until batter is smooth. Heat shaped iron in 375 oil, shake off excess oil, dip in batter to coat, then redip in oil until batter puffs up and separates from iron. Working quickly in batches, do three or four at a time.  Fry about one minute until golden brown. Remove with tongs, place on paper towels and dust with powdered sugar.

Date Nut Bread Loaves
2 cups boiling water      2 tsp. baking soda
1 pound chopped pitted dates    2 Tabs. melted butter  
2 cups sugar         2 eggs
4 cups flour          1 tsp. baking powder
1 tsp. salt             2 tsps. vanilla
1/2 cup chopped nuts
Assorted sizes of tin cans, or small loaf pans.

Add baking soda and chopped dates to boiling water, stir and set aside.  Cream butter, sugar and eggs, then mix in remaining ingredients, slowly adding flour, adding cooled date mixture last. Mix well to combine.  Grease and flour assorted sizes of tin cans, (soup or fruit cans). Fill 1/2 way and bake at 375 oven until done. Test for "done," by inserting a  toothpick into top and it comes out clean.  Slice and serve with cream cheese or butter. (My Italian  great-grandmother passed this recipe onto my mom, who passed it on to me.)

Puff Pastry Appetizers

Puff Pastry Minis to fill with shrimp or crab mixtures; cheese dips with garnishes.
  http://gooddealmeals.blogspot.com/2011/11/appetizer-mini-pastry-puffs.html


Liver Sausage Paste
1 pound liver sausage
1 cup sour cream
1 package onion soup mix
1 tsp. Worcestershire
dash of tabasco
Mix and blend together, chill overnight to blend flavors.  Serve with assorted cut breads and crackers.


Clam Dip
1 large cream cheese, softened       1/4 cup mayo
1 Tab. parsley        1 Tab. minced chives or green onions
1/2 tsp.each:  Worcestershire, garlic salt, celery salt
1 tsp. prepared mustard
1 6 oz. can minced clams drained, saving the juice
Blend all ingredients, using a little of the clam juice to thin mixture to desired consistency for a spread or dip.

Black Russian Liqueur (Kahlua)

4 cups sugar

8 cups water

1/2 cup instant coffee

2 tsps. vanilla

3 cups of vodka

Bring sugar, water, coffee and vanilla to a boil, and continue to boil slow for 1 hour.  Cool the syrup, then add vodka and store in capped bottles or decanters. Makes a half gallon.

Mexican Rice

The neighbor who showed me show to make Chili Rellenos also shared her Mexican Rice recipe over 30 years ago and it never fails to please. Frying the rice first, helps it absorb all the spices and liquids for great taste and texture.

 I usually double the recipe then freeze in meal size portions as a time saver for future use or in other recipes like stuffed green peppers or as a side with rellenos, tacos, tamales or enchiladas.

Mexican Rice

1 cup white rice

 2 or  3 tablespoons of bacon grease

1 small grated carrot,

small pinch of red pepper flakes (or to taste)

1/2 cup grated onion (or more to taste)

1 minced clove of garlic

1/4 cup dried parsley

8 oz. can of tomato sauce - or tomato paste diluted with water, or a can of diced tomatoes

3 cups chicken or beef broth

Salt and pepper to taste.

Can also put in grated green pepper and hot sauce to taste.

Fry dry rice in bacon grease in 12-inch skillet until rice starts to pop and turns light brown. (About 5 minutes) Turn heat to medium.

Stir in and pour in all other ingredients. Simmer until rice is tender and all liquid is absorbed.  While simmering, occasionally stir. Serves 6-8.

For those with rice cookers, brown the rice, then add all to the cooker and follow machine instructions.

Estimated cost: $2 or less; .30 cents a serving or less.

Salad Dressings from Scratch

I seldom buy "bottled" dressings, and for years have clipped homemade dressings from magazines or newspapers, copied ingredients seen on TV and/or traded recipes with friends.  


For very little money it's easy to have a variety of gourmet dressings available with no preservatives! 


We have a salad nearly every night, so being able to serve different dressings keeps them from becoming "boring."  As it's been said  "variety is the spice of life."  Some dressings serve a dual purposes by using as marinades and/or sauces.


Most recipes simply call for vinegar or lemon juice, oil, and spices. Once you discover the ease of making and the fresh taste, you'll want to use different types of vinegars and several oils.  Most often I use either canola or olive oil, white vinegar, red wine vinegar, or bottled lemon juice.

Dijon Dressing

1 Tab. Dijon mustard

3 Tabs. white vinegar

2 Tabs. lemon juice

1/2 cup vegetable oil

1 clove of minced garlic

1/4 tsp. salt, then pepper to taste

 Whisk all together until slightly thickened and creamy.  Makes about 3/4 cup. Store extra in refrigerator.

Honey Dijon Dressing

2 Tabs. Honey

2 Tabs. white vinegar

Heat in small pan until honey is dissolved.

 Wisk in 1/2 cup mayo, 1/2 tsp. Dijon mustard, 1 Tab. parsley and 1/4 cup oil.  (optional tsp. of celery seed, tsp. finely chopped onion.  I usually double this recipe and store extra in refrigerator.

Lemon Sauce/Dressing

1 egg at room temperature

2 tsps. Dijon mustard

2 large garlic cloves, chopped

1/2 cup freshly squeezed lemon juice (3 lemons) or bottled

2 tsps. kosher salt

1/2 tsp. freshly ground black pepper

1 1/2 cups olive oil

1/2 cup freshly grated Parmesan cheese

Place egg, mustard, garlic, lemon juice, salt, and pepper in food processor until smooth.

With processor running, slowly pour olive oil in and process until thick.  Add 1/2 cup grated Parmesan and mix in. Store in jar in refrigerator. Makes about 2 cups. Can be used cold for spinach leaf salad or spring mix lettuce salad; or warmed as sauce on fish, shrimp or veggies such as green beans, asparagus, peas. It's like having hollandaise sauce/dressing on hand whenever you need it.

Sweet Sour French Dressing
2/3 cup ketchup
2/3 cup oil
1/4 cup honey
1/4 cup cider vinegar
1/4 tsp. Worcestershire sauce
1 tsp. lemon juice
1/4 tsp. salt
 Combine all ingredients in a jar with lid and shake well to blend.  Refrigerate.

Caesar Salad Dressing
1/4 cup lemon juice
1 Tab. dijon mustard
2 tsps. Worcestershire sauce
1 Tab. mayonnaise
Several dashes of hot pepper sauce to taste
1 cup olive oil
4 mashed anchovy fillets
Whisk first 5 ingredients together until blended; add mashed anchovies, then slowly whisk in oil. Serve with romaine lettuce, croutons and shaved parmesan cheese.

Sweetn' Sour Wilted Spinach Dressing or Sauce for Veggies
5 slices chopped bacon
1/2 cup water
1/2 cup white vinegar
1/2 tsp. salt
1 medium onion diced
3/4 cup sugar (I use Splenda)
1 chicken bullion cube
1/2 cup cold water, mixed with 1/8 cup cornstarch

Cook chopped bacon, fry until crisp and drain off fat. Add diced onion and saute until
transparent. Add water, vinegar, sugar bullion and salt. Bring to a boil. Add cornstarch mixture.
Simmer for 5 minutes. Store in jar in refrigerator.

To serve take what you need and heat. May thin, if needed, with water. Pour and toss over
romaine lettuce, or baby leaf spinach. Also good on green beans, or mix veggies. Optional:
chopped hard boiled eggs good with spinach salad and a few halved cherry tomatoes for added
color. Make about 3 cups.

Poppy Seed Dressing
4 Tabs. honey
1/2 tsp. dry mustard
2 Tab. lemon juice
2 tsp. vinegar of choice
1/2  cup oil of choice
2 tsp. poppy seeds
Blend all ingredients except poppy seeds and oil, then slowly add oil, and stir in seeds last. Makes 2/3 cup.  Refrigerate in jar.

Holiday Dog Treats

A friend recommended I make a pumpkin recipe for doggie treats for my grandpups! So this will be their Christmas Treat! Makes several dozen and I'll have a stash on hand whenever they come to visit.

Pumpkin Dog Treats

Sassie

1 can non-seasoned mashed pumpkin

4 Tabs. molasses
4 Tabs. water or beef or chicken broth
2 Tabs. vegetable oil
3 cups whole wheat flour
1/4 cup parsley flakes
1/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon (optional)


Also optional: 1/4 cup sesame seeds, or rolled oats or grated carrot.


Preheat oven to 350.
Blend all wet ingredients. Add dry ingredients and stir until a soft dough forms. Extra flour may to added to make dough firm enough. Grab by teaspoonfuls and roll into balls.

Gregor & Amber

Drop onto a cookie sheet and flatten with a fork or roll into 1/4 inch thick dough and form shapes with small cookie cutters. (I used hearts!)

Bake until hard (approximately 25 min.). If wanting them a bit crispier, just turn off oven and let cool overnight.  They vacuum seal or freeze well