Christmas Ham

A couple of months ago I found a Christmas ham in the root cellar.  It was a little warm in there so I thought I would move it to the refrigerator.  I'm that kind of person.  I am all about making sure food doesn't go bad. 

Slow Cooker Smoked Ham

Great for a picnic

Place a smoked ham in a slow cooker.  Cook on low for 8 hours.   

That's it!

Sour Butter

Butter is too expensive to throw out but easy to mask its bad taste.

Oatmeal Carmelitas

From Pillsbury

36 servings 

Crust

2 cups flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine or butter, softened

Filling

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons flour

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup chopped nuts 

 

Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

 

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

 

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

 

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into 36 bars.

 

Calories in one bar: 200

Door County

Dinner at Wild Tomato, Fish Creek WI.  Find recipes here.

I should have had a V8.

Maybe like 12 of them in 2006, before they expired.  I popped one open and guess what?  Yep, it's still good.  You knew I was going to say that.

Zucchini and Tomatoes

From my friend PC
Makes about 6 cups

8 cups chopped zucchini

8 oz chopped tomatoes or 1-15 oz can tomatoes

1-11.5 oz can V8 or 1 cup tomato juice

1 T. dried onion
Salt to taste

Season with desired spices

Combine all ingredients in a large saucepan.  (Sometimes I saute my zucchini first in olive oil)  Bring to boil.  Reduce heat and simmer until sauce is thicken to desired consistency.    I cook until it starts to get kind of sloppy.  I add another cup of juice if I use Roma tomatoes.  Serve over pasta or in tortillas.  Use it in a sandwich or on a pizza.  Or place in skillet and top with cheese.  Cover and heat until cheese is melted.  The suggested cheese is Swiss but use whatever cheese is desired.  Cooked meat could also be added.  Try bacon.

Make it into a soup by thinning with water and adding cooked pasta and/or beans. Make it into a creamed soup by adding cream or milk.  Cook it down more and use as pizza sauce. 

This sauce (without meat) can be water bath canned.  Process for 40 min.  For a similar method using sauce instead of juice go here. 

Make your tomato juice with a 4:1 ration water to paste.  

Garden Bounty

Snap off and discard tough ends of asparagus.

Or save and use them.  After all, you paid for them. 

Fresh Asparagus Soup

From Southern Living

Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)

• 1 pound fresh asparagus
• 2 cups low-sodium fat-free chicken broth
• 1/2 cup chopped onion 
• 1 garlic clove, chopped
• 3/4 teaspoon fresh thyme (or 1.4 t. dried), divided
• 1 tablespoon all-purpose flour
• 2 cups 1% low-fat milk 
• 2 teaspoons butter 
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind, divided 
• 1/2 cup reduced-fat sour cream 
• 1 tablespoon fresh lemon juice 
• Garnish: fresh thyme sprig

1. Snap off and discard tough ends of asparagus.  (I used the ends.)   Cut into 2-inch pieces.
2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired. (I just added the lemon juice and sour cream into the soup.)
Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.

Calories per serving: 163

 

Hostess Tip

If you have something you don't like and will never eat, foist serve it to your guests.  They will thank you and as a bonus you may never see them again.  Actually, it tasted delicious. 

 

Garden Fresh Pasta Salad

Adapted from Kraft

Serves 14

1 pkg.  (16 oz.) farfalle (bow-tie pasta)

2 cups chopped zucchini

1 red onion, chopped

2 cups  halved cherry tomatoes

1-2 oz pepperoni, cut-up

1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT  Grated Parmesan Cheese

 
COOK pasta in large saucepan as directed on package, omitting salt.
 
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
 
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Nutrition:  170 calories per 3/4 cup serving