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

Tortellini Bolognese by CK
1 pkg frozen Rosetto Tortellini (any filling)
1 Tbsp olive oil
1 lb ground beef or Italian sausage
½ medium onion (diced)
4 cloves garlic (minced)
8 oz tomato sauce
½ cup chicken broth (or red wine)
4 oz mushrooms
¼ tsp basil
¼ tsp oregano or thyme
Prepare frozen pasta as directed.  Meanwhile, for sauce, place oil in pan, heat.  Add ground beef and brown.  Stir in onion and garlic, and cook until soft.  Mix in remaining ingredients.  Simmer for 5 minutes, stirring occasionally.  Salt and pepper to taste.  Serve over prepared pasta.




Cheese Spread by BDM


Melt 1 T butter over low heat
Stir in:  3 T vinegar
         1 T flour
         ½ c sour cream
         1 egg
Cook over low heat until thick
Meanwhile soften 8 oz of cheese in microwave. Stir into above mixture and continue cooking until all of the cheese is melted
Add 1 T minced onion
         ¼ t garlic powder

OVEN BEEF HASH by CK
2 c. finely chopped cooked potato
1 (13 oz.) can evaporated milk
1 1/2 c. finely chopped cooked beef
1 1/4 c. finely crushed rich round crackers (Ritz)
1/2 c. shredded carrot
1/3 c. finely chopped onion
1/3 c. snipped parsley
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1 tbsp. melted butter
Lightly stir together potato, evaporated milk, beef, 1 cup of the crushed crackers, carrot, onion, parsley, Worcestershire sauce, salt, pepper and oregano. Turn mixture into a 1 1/2 quart casserole.
Combine remaining 1/4 cup cracker crumbs and melted butter; sprinkle on top of casserole. Bake, covered at 350 degrees for 35 to 40 minutes.






Pork Tenderloin with Carrots and Fries by BDM
Shake 1 T flour into a large oven cooking bag
Place in bag: one ¾ to 1 lb pork tenderloin
                        one 16 oz package crinkle cut sliced fresh carrots
Stir together and pour into bag: ⅓ c maple syrup
                                                2 T olive oil
                                                1 t dried rosemary
                                                ¼ t pepper
Close bag using provided tie. Turn bag to coat meat and carrots. Place filled bag in one end of large roasting pan. Cut six ½ inch slits in top of bag
Toss 4 c frozen French fried waffle cut potatoes with 2 T olive oil and 1 t rosemary.
Fill other end of pan with potatoes
Roast for 35 to 45 minutes at 350 degrees until potatoes are browned and crisp. (Meat thermometer should show 155˚). Carefully remove food from oven bag. Cover meat and carrots with foil and let rest for 10 minutes before serving.    

BACON NEST EGGS by CK
bacon (1 strip for each nest egg)
eggs (1 for each nest egg)
bread crumbs
cheddar cheese
butter 
Lightly grease muffin pan. Place bacon strip against the sides of each hole. Fry bread crumbs in butter until crisp and brown. Mix with finely grated cheese.
Half fill muffin pans with crumbs mix. Break egg on top. Salt and pepper to taste. Bake in 300 degree oven until egg white is set, then broil until egg yolk is set.
Serve immediately.




Chocolate Covered Cherries by BDM
Pat 60 maraschino cherries with stems dry with paper towels
In a small bowl combine 2 c powdered sugar
                                    3 T butter
                                    3 T light corn syrup
                                    ¼ t salt
Knead until smooth. Cover and refrigerate for an hour


Roll filling into ½ inch balls, flatten each into 2 inch circle. Wrap each circle around a cherry. Refrigerate wrapped cherries, stem up on waxed paper lined baking sheets, covered for an hour.


Melt 2 cups (12 oz) semisweet chocolate chips
        2 T shortening
Stir until smooth. Dip cherries into melted chocolate, let excess drip off. Place on waxed paper. Let stand until set. Refrigerate until hardened. Store in a covered container, and refrigerate for 4 weeks, as it takes that long for the cherries to “percolate”