Korean Marinade for Flank Steak

This kinda sounds like Bulgogi (which I LOVE):

2 cups Ponzu Citrus Sauce* (or regular soy sauce)
6 oz. dark brown sugar
10 garlic cloves, chopped
2-4 Thai chilies, finely chopped (wear gloves!!*)
1 t. toasted* sesame oil (I got this at Trader Joe's)
1&1/2" piece of fresh ginger, finely chopped
1 cup Gochujang (Korean Chile Paste)
Freshly ground pepper*
2 green onions*, chopped

Combine all ingredients (except green onions) in a food processor til well mixed. Place a flank steak in a large zip-lock bag. Pour marinade over meat. Sprinkle in green onions. Seal, and refrigerate at least overnight. I like to marinate it for two days.

"Stand at the intersection of your affections and successes, and find your happiness."

Have FUN today!!

Love,

MM

Cauliflower/Mozzarella Crust for Pizza

Thanks, Sharon (my third guest editor!):

2 cups shredded mozzarella
2 cups shredded cauliflower
2 eggs

Mix with spices of your choice. On a lightly floured surface*, shape into a  round (or rustic*) pizza crust. Bake at 450 for 20 mins. until light brown. Add sauce and toppings of choice, and bake an additional 20 mins. Booya!

I wish you Peace and Joy today.

Love,

MM

Shrimp Risotto with Chive Gremolata

Pretty and Pallet Pleasing:
(makes 4 servings)

For the simmer stock: 1 lb. medium shrimp, peeled and deveined (leave the tails on* and keep shells)
2 cups water
1&1/2 cups low-sodium chicken broth
1 cup chopped leek greens
9 black peppercorns
4 fresh parsley springs
2 bay leaves

For the risotto:
2 T. butter*
1 cup chopped leek whites
1 cup dry arborio rice
3/4 cup dry sherry
1 cup frozen petite* peas
1 t. Kosher salt
1/4 t. cayenne
1/4 t. fresh* ground nutmeg
2 T. butter*
2 T. freshly* grated Parmesan

Place shrimp shells and remaining stock ingredients in a saucepan and ring to a boil. Reduce heat to med.-low and simmer stock for 10 mins. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat. Melt 2 T. butter in a saute pan over med. heat. Add leek whites; saute 2 mins. then stir in rice and saute 2 mins. more. Do not allow the rice or leeks to brown. Deglaze pan with sherry, stirring until liquid evaporates. Add 1/2 cup of warm stock; stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 20-25 mins. Stir in the peas and shrimp; cook until shrimp are pink and firm, about 5 mins. Season risotto with salt, cayenne, and nutmeg. Off heat, add 2 T. butter and the Parmesan. Garnish with Chive Gremolata.

Chive Gremolata:
(makes 1/2 cup)

3 strips smoked* thick-sliced bacon (with no nitrates or 'traits*), diced
2 T. minced fresh chives
2 T. minced fresh parsley
1 T. minced lemon zest
1/2 t. minced garlic
S&P to taste

Cook bacon in a skillet over med.-high heat until crisp, about 5 mins.; drain and cool. Combine bacon with rest of ingredients.

Let the person in line in back of you at the grocery store go before you, and have FUN today!!

Love,

MM

Orange Glazed Salmon

A sweet and savory one for you lovers of salmon:
(serves 4)

3 T. salt free Cajun seasoning
1 t. brown sugar
1/4 t. kosher salt
4 boneless, skinless wild* salmon fillets (6 oz. each)
2 T. veg. oil
1/4 cup orange marmalade
1 T. lime juice
Lime wedges

Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all surfaces of fillets. Saute fillets in oil in a large non-stick skillet over me.-high heat for 3-4 mins. Turn and saute an additional 2-3 mins. Blend marmalade and lime juice; swirl in skillet until melted. Carefully turn fish to glaze on all sides. The salmon is done with it begins to flake when tested with a fork. Serve with lime wedges and crisp and creamy coleslaw.

"A family is a place where principles are hammered and honed on the anvil of daily living."

Happy Friday, and have FUN today!!

Love,

MM

Salsa Spaghetti Squash

This is one colorful dish, and gluten free (Anne and Charlie):
(makes 4 servings)

1 med. spaghetti squash
1 med. sweet* white onion, chopped
2 cups salsa or Pico de Gallo*
1 can (15 oz.) reduced sodium* black beans, rinsed and drained
3 T. minced fresh cilantro
1 med. ripe avocado, peeled and cubed
1/2 small can sliced black olives*, drained
Queso Fresco cheese*, crumbled

Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave squash, uncovered, on high for 15-18 mins. or until tender (you can also roast it in the oven, if you would rather*). Meanwhile, in a nonstick skillet coated with cooking spray, cook and stir onion over med. heat. until tender. Stir in salsa, beans, and cilantro; heat through. Gently stir in avocado and black olives; cook 1 min. longer. When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture, and sprinkle with cheese.

"Joy is really the emotion I'm most at home in." ~ Michael J. Fox

Have FUN today!!

Love,

MM

Chicken with Tarragon Sauce

Can you say, Comfort Food?:
(serves 4)

4 boneless skinless chicken breast halves or thighs*
3/4 t. Kosher* salt, divided
1/4 t. freshly ground pepper
1 T. butter
1 T. EVOO
1 shallot, chopped
3/4 cup heavy whipping cream
3 t. minced fresh tarragon, divided
2 t. lemon juice

Pound chicken with a meat mallet to 1/2" thickness. Sprinkle chicken with 1/2 t. S&P. In a large skillet, heat butter and oil over med. heat. Add chicken; cook 4-5 mins. on each side or until no longer pink. Remove chicken from pan; keep warm. Add shallot to same pan; cook and stir over med. heat until tender. Stir in cream; increase heat to med.-high. Cook, stirring to loosen browned bits from pan and to thicken slightly. Stir in 2 t. tarragon, lemon juice and remaining salt. Drizzle over chicken, and sprinkle with remaining tarragon. Serve with garlic mashed potatoes and dilled haricot verts.

"When we do what is right, we have contentment, peace, and happiness."

Have FUN today!!

Love,

MM

Mandarin Turkey Pinwheels

Another bonus! Bet they'll come back for seconds - even thirds of this one:
(makes 2&1/2 dozen)

1 pkg. crearm cheese with chives*
1/2 t. curry powder
1/2 cup Mandarin oranges, drained and chopped
3 flour tortillas (12"), room temp.
1/2 lb. sliced deli smoked turkey (w/o nitraits or 'trites*)
3 cups fresh baby spinach
2 gr. onions, chopped

In a small bowl, beat cream cheese and curry powder until blended. Stir in oranges. Spread 1/2 cup mixture over each tortilla. Layer with turkey, spinach, and green onions; roll up tightly. Wrap in plastic wrap, and refrigerate for 2 hours or until firm enough to cut. Remove plastic wrap. Cut each roll into 10 slices.

"The truth is, every touchdown in life is a tem effort. Appaud your teammates. When you have a chance to clap and cheer - TAKE IT".

Have FUN today!!

Love,

MM

Garbanzo-Stuffed Mini Peppers

A pretty two bite snack with all the crunch of a pita chip w/o the extra carbs and calories:
(makes 32)

1 t. cumin seeds (thanks again, P&P)
1 can garbanzo beans, rinsed and rained well*
1/4 cup fresh cilantro leaves
3 T. water
3 T. apple cider vinegar
1/4 t. kosher* salt
16 miniature sweet peppers, halved lengthwise and de-seeded
Additional fresh cilantro leaves

In a small dry skillet, toast cumin seeds over med. heat 1-2 mins. or until aromatic, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar, and salt; pulse until blended. Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.

"Hope is like the sun, which, as we journey towards it, casts the shadow of our burden behind us".

Love,

MM

Oven-Barbecued Salmon

A bonus one today since I am so behind:
(makes 5 servings)

5 wild-caught* salmon fillets (6 oz. each)
3 T. orange juice
2 T. lemon juice
2 T. brown sugar
1 T. chili powder
1 T. smoked* paprika (if you don't have this - run out and find it!!)
1/2 t. salt
1/2 t. garlic powder
1/2 t. ground cumin

Preheat oven to 425. Place salmon fillets in a greased 15x10x1" baking pan; drizzle with orange an lemon juices. In a small bowl, combine remaining ingredients; sprinkle over fillets. Bake 13-15 mins. or until fish flakes easily with a fork. Serve with steamed broccoli drizzles with a lemon/butter/dill sauce*.

"The smallest light still shines in the darkest night."

Love,

MM

Cherry Bars

I want one of these right NOW:
(makes 5 dozen)

1 cup butter, softened
2 cups sugar
1 t. Kosher* salt
4 eggs
1 t. vanilla extract
1/4 t. almond extract
3 cups all-purpose flour
2 cans (21 oz. each) cherry pie filling

Glaze:
1 cup confectioner's sugar
1/2 t. vanilla extract
1/2 t. almond extract
2-3 T. milk

Preheat oven to 350. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 cups batter onto a greased 15x10x1" baking sheet. Spread with pie filling. Drop remaining batter by teaspoonful over filling. Bake 30-35 min. or until golden brown. Cool completely in pan on a wire rack. In a bowl, mix glaze ingredients using enough milk to reach desired consistency. Drizzle over top. Savor with a wonderful cup of tea or coffee.

"There may be no trumpet sound or loud applause when we make a right decision, just a calm sense of resolution and peace."

Have FUN today!!

Love,

MM

Buffalo Wing Bites

Game watching fare - Go SEAHAWKS:
(makes 2 dozen)

2 T. grated Parmigiana Reggiano*
1 envelope ranch salad dressing dry mix, divided
1 cup light* mayo.
1 cup 2% milk
1/4 cup crumbled blue cheese
1&1/4 cups finely chopped rotisserie* chicken
1&1/4 cups shredded cheddar-Monterey Jack cheese
1/4 cup Frank's* Hot Sauce
1 tube (13.8 oz.) refrigerated pizza crust
2 T. butter, melted

Preheat oven to 400. In a small bowl, combine Parm. and 1 t. dressing mix. In another bowl, mix mayo., milk, and remaining dressing mix. Stir in blue cheese. Refrigerate. In a large bowl, mix chicken, cheddar-Monterey cheese, and Frank's. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12" rectangle. Cut into 24 squares. Place 1 rounded T. chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1" apart on greased baking sheets, seam side down. Brush tops with butter; sprinkle with Parmesan cheese mixture. Bake 15-17 mins. or until golden brown. Huzzah!!

"Go forth and prosper".

Love,

MM

Blue Cheese, Radicchio, and Fig Sammie

These work really well with thinly sliced fresh figs, but if you can't find any, use fig jam:
(serves 4)

3 oz. crumbled blue cheese
3 oz. cream cheese with chives*
8 slices sprouted whole-grain bread
3 t. melted butter or EVOO, divided
4 T. fig jam
1 cup thinly sliced radicchio

Mash the blue cheese anc cream cheese together in a small bowl, leaving some blue cheese chunks. Set aside. Brush 4 slices of bread with half of the butter, and set butter side down on a baking sheet. Spread each slice with 1 T. jam, and sprinkle with 1/4 cup radicchio. Spread remaining 4 slices of bread with blue cheese mixture, and set on top of radicchio. Brush sammies tops with remaining melted butter. Heat large skillet or griddle over me.-low heat. Cook sandwiches in skillet 4 min., or until browned and crisp. Flip, and cook 3 mins. more, or until second side is browned. Serve with Lay's Original potato chips.

"Take up permanent residence in a life of love".

Have FUN today!!

Love,

MM

MM's Beans and Ham in the Slow Cooker

K., this is it - my first time making this (and I am writing down the ingredients as I go):

Smoked ham shank, scored
Small ham steak, diced
1 pkg. small white beans, rinsed and soaked overnight
Baby carrots, cut into small circles
1 stalk of celery, diced
1 med. sweet white onion, diced
1 bag baby spinach, stems removed
1 small sweet red pepper, diced
1 small sweet orange pepper, diced
1 small sweet yellow pepper, diced
2 cloves of garlic, minced
1/2 to 1 paper box container of low sodium chicken broth
1 bay leaf
1 t. thyme
1 t. fresh marjoram
Pinch of Herbs de Provence
Dash of Tajin (I found this at Safeway in the produce dept. - it is a dry blend of chiles, salt and lime)
1 t. Mrs. Dash Lemon Pepper
Freshly ground pepper

Put all ingredients in the slow cooker, and cook on low 8-10 hours. Add a splash of cider vinegar or lemon juice to serving bowls. I am going to make mini corn bread muffins to which I will add mild chopped green chiles, 4 cheese shredded Mexican blend, and smoked paprika to accompany.

Editor's note: For you new readers, these are the three ways I get my recipes for this blog:
1. MM's (Machete Milletti is my chef name) - I have made up the recipe
2. I have seen a recipe in my millions of food mags. and cook books I read, and have made it
    myself.
3. A recipe I read catches my eye, and I want to share it with you, but haven't tried it yet.
    The asterisks I use denote changes in ingredients I would use, add, or delete.

Now ya know!!

RE: plans - "Write your plans in pencil, and remember that God has the eraser"

Have FUN today.

OBTW, this is in my slow cooker NOW, and the aroma in here is absolutely AMAZING!!!

Love,

MM

Orzo Salad with Feta, Kalamata Olives, Dried Cherries*, and Toasted* Walnuts

I have all these ingredients here, so gonna make this tomorrow (along with a crock pot full of beans and ham - stay tuned for my recipe):
(serves 4)

Dressing:
2 T. white balsamic vinegar (you can find this at Trader Joe's)
1 T. EVOO
1 t. minced garlic
Kosher salt*
Freshly ground pepper*

Salad:
1/2 cup uncooked orzo
1 large tomato, chopped
1 med. red onion, chopped
1/3 cup crumbled feta
1/4 cup chopped red bell pepper
1/4 cup dried cherries* (the original recipe called for dried cranberries)
1/4 cup toasted walnuts, chopped
1/4 cup kalamata olives, chopped
2 T. fresh flat leaf parsley, chopped

To make dressing: Whisk together all 5 ingredients, and set aside. To make the salad: cook orzo according to pkg. directions; drain, rinse with cold water, and drain well* again. Combine orzo with rest of ingredients in a med. bowl. Add dressing, and toss to coat. Serve at room temp.
This is a good one for a tail gate - no mayo.

"We are pressured in every way, but not crushed; we are perplexed, but not in despair. When we get knocked down, we get up again!" Be strong!

Carpe Diem, and have FUN doing it!!!

Love,

MM

Deviled Pickled Eggs

I am good crazy about the word pickled (maybe cuz I am an all-types-of vinegar lover). Give this one a try:
(makes 24)

To pickle:
12 large eggs
3/4 cup apple cider vinegar, divided
2&1/2 red wine vinegar
3/4 cup white wine
2 med. shallots, sliced
4 garlic cloves, thinly sliced
2 t. black peppercorns
1 t. whole allspice berries
1 T. red pepper flakes (that sounds like a lot to me, I'd say use the amt. you prefer)
2 t. smoked paprika
3 dried bay leaves
2 whole cloves
1/2 cup finely chopped scallions

To assemble:
2 T. light* mayo.
1 t. minced shallots
1/2 t. minced garlic
2 t. Dijon mustard
1/4-1/2* t. Tabasco
2 t. freshly ground pepper
1/2 t. Kosher salt*
1/2 t. smoked paprika
2 pinches Madras curry powder
1/2-1* t. sugar
2 t. minced fresh flat-leaf parsley
2 t. chopped celery leaves
1/4 cup finely minced red onion
1/2 t. capers* (for David), drained and chopped
Freshly ground white pepper (for serving)
1/4 cup creme fraiche

Make pickled eggs: Put eggs in a saucepan, cover with water, and add 1/4 cup cider vinegar. Bring to a boil over high heat. Boil 8 mins. Meanwhile, prepare a bowl of ice water. Immediately plunge eggs into ice water to stop cooking process and cool. Peel. Combine remaining 1/2 cup cider vinegar with the pickle ingredients in a nonreactive saucepan and bring to a boil. Decrease heat to med.-low and simmer 5 mins. Put cooled eggs in a nonreactive container, pour hot brine over them, and let cool. Stir in scallions. Let eggs pickle, submerged in brine, at least over-night in the fridge. To assemble:
Cut pickled eggs in half lengthwise, and gently scoop out yolks into a bowl of a stand mixer fitted with a paddle attachment (or use a blender* or food processor*). Blend in mayo., shallots, garlic, mustard, Tabasco, capers, black pepper, salt, paprika, curry powder, sugar, parsley, and celery leaves, and mix until smooth. Scoop yolk mixture into a small zip-lock plastic bag, and force mixture toward a corner. Snip off a small piece from that corner, and pipe mixture into egg halves. Top with onion, white pepper, and a tiny dollop of creme fraiche.

"Turn from the path of planning to the path of Peace".

Have FUN today!!

Love,

MM

Caramel Fudge Cheesecake!!

Hoooooo boy - (Editor's note - plan ahead for this one - requires overnight refrigeration):
(yields 12 servings)

1 pkg. fudge brownin mix (8" square pan size)
1 pkg. (14 oz.) sea salted* caramels
1/4 cup evaporated milk
1&1/4 cup coarsely chopped pecans
2 pks. (8 oz.) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 oz. unsweetened chocolate, plus more for shavings*

Prepare brownie batter according to pkg directions. Spread into a greased 9" springform pan. Place on a baking sheet. Bake at 350 for 20 mins. Place on a wire rack for 10 mins. (leave oven on). Meanwhile in a microwave safe bowl, melt caramels in milk. Pour over brownie crust; sprinkle with pecans. In a large bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet. Bake for 35-40 min. or until center is almost set. Cool on a wire rack for 10 mins. Run a knife around edge of pan to loosen. Cool 1 hr. longer. Referigerate overnight. Remove sides from pan, and top with chocolate shavings.

"Love is enough for this one day. And, it's enough for your one life."

Have FUN today!!

Love,

MM

German Style Meat Loaf

Here's a hearty, tasty treat:

1&1/2 lbs. extra lean ground beef
1 cup beer
2 egg whites, slightly beaten
2 T. packed brown sugar
2 T. spicy brown mustard
1 t. onion salt
3 slices rye, marble rye*, pumpernickel, or pumpernickel/rye swirl* bread, torn into small pieces
1 can (8 oz.) sauerkraut with caraway seeds*, VERY well drained and chopped

Heat oven to 350. Mix all ingredients together (but do not over mix as it makes the ground beef tough*). Spread mixture in ungreased square pan (9x9x2"). Bake 40-50 mins. Let rest before cutting. I would serve this with German red cabbage, and spatzel or buttered parsley wide egg noodles.

Make sure you take time to relax and get refreshed today.

Love,

MM

Butternut Squash Cambozola Soup

YO, back in WA! How 'bout this??:
(serves 2)

1 med. butternut squash (1&1/2 lb.), peeled, seeded, and roughly chopped
3 oz. Cambozola (YUMOLA*) cheese, rind removed and sliced
1 sweet onion, peeled and chopped
1-1&1/2 cups low sodium* chicken or veg. broth
1 cup white wine
1 T. sour cream (or plain Greek yogurt*)
3 t. EVOO
Sea* salt and freshly ground pepper

Saute onions in oil in a large saucepan at med.-high heat for 3 mins., stirring occasionally. Add squash and saute for another 2 mins. Add wine and broth, and let simmer, uncovered, for 10 mins. or until squash is soft. Puree the mixture with a hand blender. Add cheese and sour cream, and let simmer, stirring occasionally until cheese has melted. Add S& P to taste. Booya!!

Keep Your Promises!!

Love,

MM

Basic 3-2-1 Pie Dough and Classic Apple Pie

Since I am still in Apple Land (Minnesota), I thought what could be better (for AL):

PIE DOUGH:
9 oz. (2 cups) pasty or all-purpose flour
6 oz. (1&1/2 sticks butter/12 T.), cut into 1/2" cubes
3 oz. (6 T.) water
1 t. sea* salt

After weighing or measuring all ingredients, mix flour and salt together in a bowl with a whisk. Chill 10 mins. or until cold. Cut flour and butter together using your fingertips to rub the flour into the butter. Remember, for flakier dough, cut the butter in the flour until the chunks of butter are the size of peas and, for mealy dough, take it farther until the dough resembles corn-meal. Refrigerate butter and flour dough 10 mins. or until chilled. Pour in the cold water, mixing briefly, but incorporating the water completely with your hands. Form the dough into two discs, roughly 2" thick, and wrap the dough disc in plastic wrap. Chill the discs completely at least 1 hour. Note: Dough discs can be made u to three days in advance or frozen, wrapped and stored in zip-lock bags, for weeks.

CLASSIC APPLE PIE:
2 chilled pie dough discs
3/4 cup Sugar in the Raw*
1/4 cup all-purpose flour
1/2 t. sea* salt
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 T. lemon juice
5 Golden Delicious apples (I would use Granny Smith)
1 egg whisked with 1 T. water, for egg wash
pinch sugar for coating the crust

Preheat oven to 375. Use a rolling pin dusted with four to roll one dough disc on a lightly floured surface, leaving the second disc chilling in the refrigerator. Turn dough 45 degrees with each roll, so dough doesn't stick to board and forms a rough circle, 1/3" thick. Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. In a small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. Pour lemon juice in bowl big enough to hold apples. Peel, core, and slice apples into 1/3" slices and toss in bowl with lemon juice, coating slices well. Pour dry sugar mixture into apple slices and toss, coating well. Use a rolling pin and roll second dough disc. into a rough circle, 1/4" think, to be used as pie top. Pour apples into pie tin lined with pie dough. Using a pastry brush, brush edges with egg wash. Lay second dough roll on top and seal edges, crimping with thumb and fingertips or using fork tines to make a decorative edge., and trim excess dough with kitchen scissors. Cut small slits in dough or hole in the center to help vent steam during cooking. Chill pie in freezer for 10 mins. Brush pie top with egg wash, and coat with light sprinkling of sugar. Bake until apple filling bubbles and crust turns deep golden brown, roughly 50-55 mins. Rotate in oven after 25 mins. Allow to cool and serve sill slightly warm drizzled with heated caramel sauce and a dip of vanilla ice cream.

"Receive love. Give love. Repeat."

Love,

MM

Black Forest* Ham, Brie, and Apple-Butter Paninis

Must be on a ham kick. "Each bite gives you a combo of sweet, salty, and creamy":
(2 servings)

1/2 French baguette
2 T. EVOO
3 T. apple butter
2 t. whole grain or Dijon with horseradish* mustard
1/3 lb. thinly sliced Black Forest Ham*
1 cup watercress
4 oz. Brie, sliced into 4 pieces

Slice baguette in half lengthwise. Brush outside of each half with olive oil. Spread apple butter on inside of one half of bread, add mustard to other half. Arrange ham over bottom half of baguette; top with watercress, Brie and remaining bread half. Slice in half crosswise. Cook sammies in a panini press, or grill on a skillet over me. heat 4-5 mins. or until bread is crisp and cheese is melted. Slice each sandwich in half diagonally; serve immediately with thinly sliced buttered radishes* sprinkled with lime salt*.

"Praise loudly, correct softly".

Carpe Diem!!

Love,

MM

Braised Ham with a Current Jelly, Fresh Horseradish, Whole Grain Mustard Glaze

Another GREAT reason to drag out the Crock Pot. I REALLY LOVE slow cookers. I mean, you chop chop chop - throw everything in, add liquid, put the lid on (DO NOT REMOVE lid to keep checking....), and Zip Zop - you are done!! This one takes a little more prep time before serving, so allow for that:
(serves 5-6 or so)

2 to 2&1/2 lb. smoked boneless ham piece (butt)
1/2 cup ginger ale* (trust me on this one)
6 whole cloves
1 bay leaf (I love to pick one from my tree on my farm!)
4 whole peppercorns (pink, if you have 'em*)
1 stalk celery, cut up
1 carrot, pared and sliced

Glaze:
1 10 oz. jar of currant jelly
3 T. fresh horseradish (grinding your own - 1&1/2-2&1/2 T.*)
1/2 t. whole grain mustard (or prepared, if you prefer*)


Put first 7 ingredients in Crock Pot. Cover and cook on low 6-8 hours. (high - 3&1/2-4&1/2). Remove from pot and place on a carving board to rest. Slice into 1/2" slabs, and place in a shallow baking pan.

Prepare glaze: Heat glaze ingredients in a small saucepan; stirring until smooth. Pour over ham slices and bake, uncovered about 30 mins. at 325-350*.

I would serve buttered petite sweet peas with this, and baked yams sprinkled with Sugar in the Raw and real butter. YUMOLA.

"Open up your personal toolbox. Take out your special talents, and USE them!!). A. H.

VERY nice to sing in the Choir at Shepherd of the Hill Pres. yesterday.

Have FUN today!!!!

Love,

MM

Baked Apples in the Crock Pot

FINALLY got this going again. I have missed it and all of you!!!!! So, greetings from Minnesota where they LOVE apples - this is one for AL:

6-8 medium apples (I like Granny Smith, but use your fav.), washed and cored
2 T. golden* raisins
1/4 cup Sugar in the Raw*
1 t. cinnamon
2 T. butter
1/2 cup water

Mix raisins and sugar;  fill center of apples with mixture. Sprinkle with cinnamon and dot with butter. Place in Crock pot; add 1/2 cup water. Cover and cook on low 8 hours (high: 2&1/2-3&1/2 hours).

Think of how wonderful the aroma from these will be wafting around your house!!!

"Everything changes when patience hitches a ride with understanding"

Have FUN today!!!

Love,

MM