COUNTRY HAM STEAK WITH GLAZED APPLES by CK
3 tbsp. butter
1/4 c. firml\ packed brown sugar
2 tbsp. countr\-st\le Dijon mustard
2 c. (2 med.) cored, sliced 1/8 inch tart apples
1 lb. (1/2 inch thick) ham steak
In skillet melt butter until si]]ling; stir in brown sugar and mustard. Add apples. Cook over medium heat, stirring occasionally, until apples are crisp\ tender (5 to 7 minutes). Place ham steak in same skillet, arranging apples on ham steak. Cover; continue cooking until ham steak is heated through (5 to 7 minutes)




Cranberry Pumpkin Bread by BDM
Combine: 
1 ¾ c flour
1 ½ c sugar
2 t pumpkin pie spice
1 t baking soda
½ t salt
In another bowl beat together: 
2 eggs
½ can (15 oz) solid pack pumpkin
¼ c vegetable oil
Stir into dry ingredients, just until moistened
Fold in 1 c fresh or frozen cranberries
½ c chopped walnuts
Bake at 350˚ in a greased 9 inch by 5 inch by 3 inch loaf pan for 70 – 80 minutes. Is done when a toothpick inserted near the center comes out clean. Let cool 10 minutes before removing from pan

FISH! by CK
Fish fillets, Alaskan Pollock or Perch
Crushed whole wheat saltines
1 egg, beaten
4 tbsp. water
1 stick butter, melted
2 tbsp. lemon juice
1/2 tsp. dill weed
1/2 tsp. seasoned salt
Beat together egg and water. Dip fillets, first in egg mixture, then roll in cracker crumbs. Arrange in baking dish.
Combine melted butter, lemon juice and seasonings; drizzle over fillets. Bake at 400-425 degrees for 8-12 minutes just until fish flakes.






Spring Green Jello Salad by BDM
Using a deep bowl dissolve
1 package lime Jello in 
1 c boiling water
Add 1 c cold water and let set until firm
Bring 8 oz package of cream cheese to room temp
Drain liquid from one 20 oz can of pears, use mixer to “mash”
Mix pears and cream cheese together
Beat Jello until fluffy, stir gently into pear mixture
Add 1 tub whipped topping, stir gently until combined. 


This recipe works very well for a molded Jello 

CHICKEN WITH SHALLOT SAUCE by CK
Butter
1/2 c. chopped shallots
1 tbsp. flour
1/2 c. chicken broth
1/2 c. half & half
1/4 tsp. salt
2 lg. whole chicken breasts or 4 boneless
1 lg. egg
2 tbsp. water
All-purpose flour
1/2-3/4 c. seasoned bread crumbs
2 tbsp. vegetable oil
Melt 2 tablespoons butter in a 2 quart saucepan. Add shallots and cook until tender. Stir in 1 tablespoon flour until blended. Gradually stir in broth, half & half and salt. Cook until thickened. Remove from heat, keep warm. Split, bone and skin breasts. Pound each breast between wax paper until 1/4 inch thick.
In a pie plate, combine egg and water. On wax papers, place 1/4 cup flour on 1 and bread crumbs on another piece. Dip chicken in flour, dust off excess, then dip in egg, then coat with crumbs.
In a skillet over medium heat, heat 2 tablespoons butter and oil until hot. Cook 2 breasts until golden on each side and fork tender. Remove to plate and keep warm. Repeat with the other 2 breasts. Serve with Shallot Sauce.




Dirty Rice One Pan Dinner by BDM
Slice smoked sausage ring into pieces, brown in skillet
Add 2 ½ c water
1 package (8 oz) Dirty Rice mix
1 Dirty Rice Mix seasoning packet
1 can chili beans with seasonings
Bring to a boil, reduce heat, cover and simmer for 25 minutes or until rice is tender.
Let stand 5 minutes before serving. 

Smores on a Stick by CK
24 regular sized marshmallows (store-bought, or homemade)
4, 1.55oz Hershey's chocolate bars (or whatever chocolate you prefer)
8 graham cracker sheets, crushed
toothpicks
Skewer marshmallows with a toothpick. Break chocolate bars into pieces, and place in a glass bowl. Microwave on 50% power in 30 second increments, stirring after each increment, until chocolate is smooth and melted. Dip marshmallows into melted chocolate, then roll in crushed graham crackers.Place into the fridge for 5 minutes to set up, then serve. Best when eaten the same day, as uncovered portions of the marshmallows will get hard.




Cheeseburger Macaroni by CK
1lb lean ground beef (I used 96/4)
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 cup hot water
2 cups skim milk
1 1/2 cups elbow macaroni (or other small pasta)
1 cup shredded sharp cheddar cheese
Brown ground beef in a large skillet or pot. Drain and return to pan. Add in cornstarch, seasonings, hot water, skim milk and pasta. Stir to combine, and bring to a boil. Reduce the heat, place a lid on top, and simmer for 10 minutes, or until pasta is al dente, stirring a couple of times. Turn off the heat and stir in cheddar cheese until melted. Let stand for 5 minutes, or until sauce is thickened.




Sloppy Joes by BDM
Brown 2 lbs hamburger and ¼ c onion , diced
Drain off fat
Add 1 can chicken gumbo soup
¾ c catsup
1T yellow mustard
Stir to combine and heat to simmering