Hot dogs for a crowd: Dusty's Diner hot dog sauce recipes

Nancy's Dude Ranch Dogs w/ Meat Sauce

12 hot dogs
1 pound 85% lean ground beef
1/2 Worcestershire sauce
1/2 teaspoon salt
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/8 tespoon ground cinnamon
1 quart water or beef stock
1 8-ounce can tomato sauce
12 hot dogs
12 hot dog buns
1 to 2 cups bermuda or spanish onion, diced (optional)
prepared yellow mustard (optional)

In a dutch oven or stock pot, add Worchestershire to beef, and cook until brown and finely crumbled. Do not drain off fat. Stir in salt, chili powder, cumin, sugar and cinnamon, until well blended. Add water and tomato sauce. Bring to a boil. Turn heat to lowest setting, and simmer, covered for 2 to 3 hours, stirring occasionally. Makes about 1 quart of sauce.

Leftover sauce can be refrigerated, covered, for up to 2 days.

Grill, steam, fry or boil hot dogs, however you like them. Place cooked hot dogs in your choice of plain, steamed or toasted buns. Add mustard to each hot dog, top with meat sauce and then sprinkle with desired amount of raw onion. Serves 6 to 8.


Michigan Dogs

1 medium yellow onion, doced
1 green bell pepper, seeded, cored and diced
1 1/4 pounds 85% lean ground beef
1 12-ounce bottle chili sauce
1 15.5 ounce can tomato sauce
1 can tomato paste
1 Tablespoon prepared yellow mustard
1/3 cup granulated sugar
1 1/2 Tablespoons apple cider vinegar
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon salt
prepared yellow mustard
12 hot dogs
12 hot dog buns

In a dutch oven or stock pot, saute onion and green pepper in oil until soft. Drain off most of oil. Add ground beef and cook until brown and crumbly. Add chili sauce, tomato paste, tomato sauce, prepared mustard and sugar, mixing well. Bring to a boil, stirring. Turn heat to low and simmer for 20 minutes, stirring occasionally. Stir in vinegar, Worcestershire sauce and salt. Simmer an additional 5 minutes.

Cook hot dogs as desired. Place in buns, spread with mustard and top with Michigan sauce. Serves 6 to 8.

Dusty's Diner Mexican Night: Quesadilla recipes

Apple, Bacon, Cheddar & Carmelized Onion Quesadillas


8 to 12 slices (rashers) crisp, cooked bacon, crumbled

6 soft white flour or whole grain tortillias

1 1/4 cup (6 ounces) shredded cheddar cheese

2 medium apples, pared, cored and quartered

1 medium sweet or yellow onion, sliced

2 Tablespoons butter or margarine

Dash, salt

First, carmelize the onions. To do this, warm the butter in a deep skillet. Add onions and a little bit of salt. Heat on low setting, stirring, for about 20 minutes, until onions gel, and are lightly browned.

Next, spread half of the cheese over three of the tortillias. Add the bacon, apples and onions over the cheese. Top this with your remaining cheese. Place your remaining tortillias on top of this.

Brush a large skillet with a very light coating of olive oil or cooking spray, or use no oil if using a non-stick skillet. One at a time, carefully place each tortillia in a hot skillet. Lightly brown one side. Flip over and brown the other side. Cut into wedges and serve. Nom-nom!

Handy hints:

One way to flip your quesadillas without risking making a mess of it, is to take a plate, and place it over the quesadilla. Very carefully, flip the skillet upside down, to transfer the food to the plate. Then, flip the unbrowned side that's facing up on the plate, back into the skillet.

If desired, you can weigh the quesadillas down with a lid to brown them a bit more, but it's not really neccessary.

You can choose to serve quesadillas with your choice(s) of guacamole, salsa or sour cream.


Nancy's BBQ Beef Quesadillas

1 18 ounce package of refrigerated fully cooked BBQ'd shredded beef (usually found near the chicken or hot dogs in US supermarkets.)
8 white flour or whole grain tortillas
1/2 cup refried beans
1 cup sharp cheddar cheese, shredded
vegetable or olive oil (or non-stick unflavored cooking spray)

In a small bowl, combine the sour cream, green onions and lime juice. Set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup of the shredded cheese. Top with remaining tortillas. Brown each side, then cut into wedges and serve. Serves 2 to 4.

Brush a large cast iron or non-stick skillet with a light coating of oil or spray with cooking spray. Brown quesadillas over medium heat for 1-2 minutes on each side.



Easy Folded Turkey Quesadillas


1 Tablespoon plus 1 teaspoon butter or margarine
4 10-inch white flour tortillas
1 Tablespoon plus 1 teaspoon Dijon or honey mustard
1/4 pound plain, buffalo or mesquite flavor sliced turkey breast (or you can use similar amount of leftover turkey, shredded)
2 cups shredded cheddar or colby-jack cheese

Heat a nonstick or cast iron skillet over medium heat. Meanwhile, spread one side of each tortilla with one teaspoon of butter. Flip the tortillas over. On the un-buttered side, spread one teaspoon of the mustard on each tortilla. Lay the turkey breast slices over half of each tortilla. Top with the cheese. Fold in half. Place one or two quesadillas, butter-side down, in the heated skillet. Cook 1-2 minutes on each side until golden brown. slice into wedges or serve as is. Serves 2 to 4.


Nancy's Spicy Chicken and Spinach Quesadilla


1-2 boneless, skinless chicken breasts

3 Tablespoons lime juice

2 to 3 Tablespoons olive oil

1/2 teaspoon ground cumin

Cayenne pepper, to taste (optional)

1 clove garlic, crushed

2 Teaspoons chili powder

1/4 cup sweet or yellow onion, very finely chopped

1 packed cup of frozen chopped spinach, thawed, or washed, de-veined fresh spinach leaves, chopped

3-4 flour tortillas

1 cup shredded cheddar or Monterey Jack cheese


Combine the lime juice, 1 Tablespoon of the olive oil, cumin, cayenne and crushed garlic in a sealable plastic bag or container. Shake well to combine. Add the chicken breast to the bag and allow to marinate in the refrigerator, for 1 to 8 hours.

Place chicken in a skillet, sprinkle chicken with chili powder, and cook over medium-high heat. Turn over and continue cooking until chicken is almost cooked through. Remove chicken. Cut or shred chicken into bite-size pieces and set aside. In the same skillet, add 1 Tablespoon of olive oil and cook onions until they begin to soften. Add spinach and chicken and saute for 3 to 4 minutes.

Next, brush a cast iron pan or non-stick skillet with a light coating of olive oil. Set heat to medium-high. Evenly divide chicken-vegetable mixture among tortillas. Sprinkle equal amounts of cheese over this.

Fold tortillas in half, and grill each side until nicely browned. Cut into wedges and serve. Serves 2 to 4.

Dusty's Diner Favorite Steak & Potato Recipes

Great-Aunt Carrie's Steak Smothered with Onions


1 large t-bone or porterhouse steak

1 large Bermuda or Spanish onion, sliced

3 TBLS butter or margarine

1/2 tsp salt

3/4 tsp black pepper


In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.


Nancy’s Steak Saratoga


2 boneless, very thin, petite sirloin or round steaks

2 TBLS butter or margarine

1 TBLS chives, chopped

3 TBLS Worcestershire sauce

1 tsp dry mustard

2 TBLS butter or margarine, melted

1/2 cup plain dry bread crumbs

1/2 small ripe tomato, diced

1 TBLS parsley, chopped

Salt and pepper, to taste


In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.


Nancy's Grilled New Yorker Steaks

6 Well marbled New York strip steaks
1/2 cup vegetable or olive oil
1 TBLS sea salt or sea salt-garlic blend
1 TBLS black pepper


Never place cold steaks on the grill. Steaks cook best when they are at room temperature. When charcoal has been heating for at least 30 minutes--gas grill on high for 20 min. w/lid down, lightly brush both sides of steak with oil. Sprinkle salt and pepper on both sides of steak, to your own taste. Use a clean, lightly oiled cooking grate.

Place meat on the grill. About a quarter of the way through, turn the meat at a slant...about a 45 degree angle. This will give it its distictive cross hatch grill marks. Continue grilling another quarter of the way though, before turning the meat over, and repeating this process. Remove to warm platter and rest for 5 minutes before serving. Serve plain, or with your favorite steak sauce, or some herbed matre'd hotel butter. Serves 6.

GRILLING TIMES FOR STRIP STEAK:

3 min. per side for rare
4 to 5 min. per side for med-rare
6 to 7 min. per side for well done.


Nancy's Favorite BBQ Steak w/ Cowboy Sauce

one 2 pound boneless sirloin steak
Cowboy sauce

Place steaks in a resealable bag or container. Pour 1/2 cup of the sauce in the bag. Retain remainging sauce for later. Marinate steaks in refrigerator for 30 to 60 minutes. Remove and allow to come to room temperature. Grill steaks approx. 6 to 7 minutes per side for medium-rare, or until desired doneness. Allow remaining sauce to come to room temperature, and serve "on the side" with steak.


NANCY'S ORIGINAL COWBOY SAUCE

2 1/2 cups original ("classic" or "fat") Coca-Cola
1/2 cup vegetable oil
1/2 cup apple juice
1 cup tomato ketchup
1 teaspoon chili powder
1/4 teaspoon each, salt and pepper
1/2 teaspoon finely minced garlic (or garlic powder)
2 Tablespoons sweet or yellow onion, very finely minced
Few drops bottled Tabasco (hot red pepper) sauce (this is strictly optional!)

Place all ingredients in a blender (or place in a sealed container and throughly shake), until well blended. Refrigerate until ready to use. Will keep for up to 2 weeks in fridge.


Nancy's Cannon City Cube Steaks


4 small cubed steaks

1 cup flour

1/4 tsp each salt and pepper

2 TBLS vegetable oil

2 cups sweet or yellow onion, sliced

2 cups green bell pepper, sliced

1/4 cup butter or margarine

salt and pepper, to taste


Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.




POTATO RECIPES
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Nancy's Texas Totties


4 large baking potatoes, cut into wedges
1/4 cup vegetable or olive oil
1/2 cup dried grated parmesan cheese
1 cup lightly salted potato chips (crisps), very finely crushed (or, substitute dried instant mashed potato flakes)
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teapoon salt
1/2 teaspoon black pepper
Non-stick cooking apray
Blue cheese or ranch salad dressing (optional)

Pre-heat oven to 450 Fahrenheit degrees

In a bowl, mix together crushed potato chips or potato flakes, cheese, chili powder, cayenne, salt and pepper. Heat a pot of boiling, salted water. Blanche potatoes 1 to 2 minutes. Do NOT place in ice water to stop cooking! While potatoes are still hot, toss with the vegetable oil, and immediately coat with bread crumb mixture. Spray a baking pan with cooking spray, and arrange potoatoes on pan in a single, even layer. Bake 18 to 20 minutes or until browned. If desired, serve with bleu cheese or ranch dressing as a dipping sauce.


Nancy's Grilled Italian Style Baked Potatoes

4 Large baking potatoes, cut in half
4 Cloves of garlic, finely chopped
1/4 tsp each, salt and pepper
2 Tbls vegetable or olive oil
2/3 tsp oregano
3 tsp dried basil

Combine all ingredients except potatoes. Let stand 1 hr. Boil potatoes for about 15 minutes or until just tender. Brush the seasoned oil on top of the potatoes. Grill potato recipe for about 15 minutes or until slightly charred. Don't cook directly over coals. Serves 4 to 8.

Crabby cook: Crab and Shrimp dinners

Nancy's Shrimp Wiggle


8 ounces fresh or canned crab meat
1 approx. 8 ounce can tiny shrimp, or equivilent of cooked shrimp
1 10 ounce can condensed cream of shrimp or cream of celery soup
1 10 ounce can cheddar cheese soup
2 cups frozen chopped broccolli, thawed, or one 15 1/2 ounce can baby peas, drained
1/2 to 3/4 cup whole milk (just enough to moisten without too much liquid)
buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a bowl, combine all but last ingredient. Turn into greased casserole dish. Moisten bread crumbs with melted butter, and sprinkle on top of casserole. Bake for 30 minutes. Serves 4.


DUSTY'S DINER TIP TO FELLOW COOKS ON A BUDGET:

If you do use canned crab meat, try soaking it in ice water for about 10 minutes, drain and pat dry. This will easily remove much of the "canned" taste from the meat.


Nancy's Southern-Style Shrimp and Crab Casserole


8 ounces cooked cleaned small shrimp
10 ounces fresh or canned crab meat
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup whole milk or light cream
1 egg, beaten
1 1/2 Tablespoons finely grated onion, or onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon finely grated orange rind
1 Tablespoon freash parsley, minced
1 Tablespoon red bell pepper, very finely chopped
Dash of bottled Lousianna style hot sauce, or to taste
1/2 cup buttered fine dry bread crumbs

Pre-heat oven to 350 F degrees

In a sauce pan, melt 3 Tablespoons of butter. Stir in flour and milk, and cook over medium-low heat, stirring, until sauce thickens. Stir in egg until thoroughly blended, then stir in the remaining ingredients, except bread crumbs. Mix bread crumbs with approx. 1 Tablespoon melted butter or margarine. Turn seafood mixture into a greased casserole. Top with buttered bread crumbs and bake for 20 to 25 minutes, or until bread crumbs are browned. Serves 6.


Nancy's Cape Cod Shrimp and Rice Buffet Casserole

1 Bermuda onion, coarsely chopped
2 Tablespoons butter or margarine
1 cup frozen baby or regular peas, thawed
1 box Uncle Ben's long grain and wild rice
2 cans tiny shrimp, drained
1 can condenced cream of shrimp soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Djon (or sub. yellow) mustard
1/8 teaspoon celery salt (optional)
2 cups sour cream

Pre-heat oven to 350 F degrees

Prepare rice according to directions on package. In a skillet, over low heat, saute onion until soft and transparent. Drain off most of butter, reserving a little for flavor, and set aside In a bowl, Stir together shrimp, soup, Worcestershire, mustard and celery salt and sour cream, until well blended. Stir onions into rice. Blend all ingredients togehter, and turn into a greased casserole dish. Bake for 1 hour. Serves 8 to 10.



Nancy's Cheesy Shrimp & Broccolli Party Casserole

3 cups of small cooked, cleaned (or sub. canned) shrimp
1/2 cup sweet or white onion, chopped
2 Tablespoons pimento, finely chopped
4 Tablespoons butter or margarine
2 cans cream of broccolli soup
1 1/2 cups light cream
1 cup mild cheddar cheese, shredded
4 Tablespoons lemon juice
Cooked white rice or pre-baked pastry shells

In a large sauce pan, melt butter. Saute onion until soft and transparent. Drain off 1/2 of fat. Stir in pimento, soup and light cream. Cook over low heat, stirring constantly, until mixture is well blended. Bring to just a boil, before stirring in cheese, lemon juice and shrimp. Allow cheese to melt, and serve over hot, cooked white rice, or inside pastry shells. Serves 8 to 10.


Nancy's Shrimp Curry

4 Tablespoons butter or margarine
1/2 cup onion, chopped
1 cup eggplant (aubergine), diced
1/2 cup cornstarch
2 1/8 cups whole milk
1/2 cup frozen peas, thawed
2 1/2 teaspoons (or adjust amount to your taste) curry powder
1/4 cup seedless raisins
1 teaspoon parsley flakes or fresh minced parsley
1/2 teaspoon Worcestershire sauce
1/4 salt
1 1/2 pounds small cooked, cleaned shrimp, or equivilent of canned shrimp
Cooked white or saffron rice

Melt butter in a deep saucepan. Saute onion until it starts to soften and become transparent. Add eggplant, and saute approx. 3 to 5 minutes. Do not allow vegetables to brown! In a seperate saucepan, sir 1/2 cup of milk with cornstarch, until well blended. Add to vegetable and butter mixuture, and stir in remaining milk and the curry powder. Cook over medium-low heat, stirring, until thickened. Stir this mixture into pan with cooked vegetables, and then stir in remaining ingredients, and cook, stirring, until it just comes to a boil. Serve over hot cooked rice. Serves 4 to 6.

Hamming it up: Fantastic ground ham recipes

Great-Grandma's Ham Loaf

1 1/2 pounds ground ham
1/2 pound ground pork
2 eggs
1 cup saltine crackers, finely crushed
1/2 Tablespoon grated onion (or onion powder)
1/2 cup whole milk
1/2 cup brown sugar
1/2 cup cold water
1/2 cup cider vinegar
1 Tablespoon Coleman's dry mustard

Pre-heat oven to 350 F degrees

In a bowl, mix ham and pork together until thoroughly blended. Add eggs, cracker crumbs, onion and milk. Blend together and shape into a loaf. In a bowl, combine brown sugar with water, vinegar and dry mustard. Place the loaf on a rack in a shallow roasting pan. Bake for one hour, basting approx. every 15 to 20 min. Serves 6 to 8.


Holiday Ham Loaf with Horseradish Sauce


2 pounds ground ham
1/2 pound lean ground pork
1/2 pound lean ground beef
1 cup unseasoned fine dry bread crumbs
1 small yellow onion, chopped
1/4 teaspoon salt
1/4 cup water or pork stock (recipe below)
1/2 cup evaporated milk
2 eggs, slightly beaten
1 cup tomato juice
Horseradish sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine all ingredients until well blended. Shape into loaf and put into large loaf pan or place in roasting pan lined with aluminum foil. Serve hot topped with horseradish sauce. Serves 6.


NANCY'S EASY PORK STOCK:
1/2 dozen Pork meat bones
4 white peppercorns
1 leek
9 cups water

Bring stock to a boil. Reduce heat and simmer 45 to 50 minutes, skimming off fat before and after cooking. Cool and strain. Refrigerate as soon as possible, if not using right away. Stock may be kept refrigerated for use in other dishes, for up to three days.


NANCY'S HORSERADISH SAUCE

3 Tablespoons horseradish
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup whipped heavy cream

In a bowl, fold all ingredients together. Serve on top of ham loaf, fish, turkey, roast beef or other dishes.

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Gran's Ham Logs with Raisin Sauce

1 1/2 pounds ground smoked ham
1/2 pound ground pork
1/3 cup of whole milk
1/4 cup oatmeal
1 egg
1/4 tsp chopped fresh thyme
1/4 tsp each, salt and pepper
Raisin sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine ham and pork. Add milk, oatmeal, egg, thyme, salt and pepper. Shape into 2 approx. 8-inch logs. Spoon raisin sauce over logs and bake for 45 minutes, occasionally basting logs with sauce. Serves 6 to 8.

RAISIN SAUCE

1/2 Tablespoon cornstarch
1/3 cup of cold water
1 Tablespoon lemon juice
1 Tablespoon distilled (clear) vinegar
1/8 cup seedless raisins
1/4 cup light brown sugar

In a saucepan, blend corn starch with water until a smooth paste is formed. Stir in remaining ingredients and cook over low heat, stirring, until sauce just comes to a boil. Do not overcook!


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Nancy's Hawaiian Ham Balls


1 pound ground ham
1 pound lean ground pork
1 1/2 cups fine dry bread crumbs
2 eggs, beaten
1 cup condensed milk
1/4 cup teriyaki sauce
1 cup pineapple juice
1/4 cup cider vinegar
1/4 cup water or pork stock
1 teaspoon Coleman's dry mustard
1/4 teaspoon ground cloves

Pre-heat oven to 325 F degrees.

In a bowl, combine meat. Add in bread crumbs, eggs and milk, and mix together until well blendded. In a sauce pan, combine remaining ingredients. Simmer over low heat, stirring, until warm. Do not bring to a boil. Line a large baking pan with aluminum foil. With the palms of your hands form meat mixture into uniform size balls. Place balls in pan and evenly cover with warm liquid from saucepan. Bake for one hour, basting ham balls every 15 minutes.

Three recipes for Roast Leg of Lamb

New England Glazed Leg of Lamb

5 to 6 pound leg of lamb
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces of frozen lemonade concentrate, thawed
1/4 teaspoon ground cloves
1/4 cup of apple jelly
1/4 teaspoon ground cinnamon
1/2 cup water

Pre-heat oven to 325 F degrees

Rub lamb with salt and pepper. Insert a meat thermometer into the center of the roast. Place on a rack in a shallow baking pan, and bake for one hour. In a bowl, combine remaining ingredients and pour over lamb. Continue cooking. Baste lamb with pan juices every 15 to 20 minutes for one hour longer, or, until the thermometer reads 180 F degrees. Serves 8.


Marinated Roast Leg of Lamb with Vegetables


6 pound leg of lamb
2 Tablespoons chopped leek (can sub. chives if leeks are not available in your area)
1 clove garlic, crushed
1/2 bay leaf
1/4 teaspoon each, salt and pepper
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon tarragon
2/3 cup chicken stock or chicken bouillion
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil
2 10 ounce packages frozen brussel sprouts, thawed (or equal amount of fresh)
1/2 pound small whole white onions,
1/2 pint cherry tomatoes
2 cups peeled, halved and quartered carrots
White wine or chicken stock
bay leaf

In a bowl, stir together the leeks, garlic, bay leaf, salt and pepper, basil, rosemary, terragon, chicken stock, lemon juice and olive oil. Pour over lamb, cover and refrigerate overnight.

Pre-heat oven to 325 F degrees.

Remove lamb from refrigerator. Reserve marinade. Place lamb on a rack in a shallow roasting pan. Insert a meat thermometer into center of roast. Bake for 3 hours or until internal temperature reads 180 degrees.

In a saucepan, just cover onions, tomatoes and carrots with wine or cooking stock. Add bay leaf and simmer until vegetables are well cooked and tender. In another saucepan, cook brussel sprouts in marinade from lamb, until tender. Drain vegetables and serve alongside lamb on a platter. Sserves 8.


June's Leg of Lamb with Peas and Mushrooms

4 to 5 pound leg of lamb
4 Tablespoons fresh or bottled lemon juice
1 clove garlic, very finely minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon dried thyme, crumbled
1 10 ounce package frozen peas (or sub. 2 cups fresh peas)
12 large mushroom caps
1/4 cup butter or margarine
1/4 cup water or white wine

Pre-heat oven to 325 F degrees.

In a bowl, combine 3 Tablespoons of the lemon juice, with the minced garlic. Brush on lamb, reserving some of the lemon mixture for later on. Sprinkle lamb with salt, pepper and crushed thyme. Place on a rack in a shallow roasting pan. Roast for 2 to 2 1/2 hours, or until internal thermometer reads 175 to 180 F degrees. After the first hour, brush lamb with remaining lemon-garlic mixture.

During the last 20 minutes of roasting time, saute mushroom caps in butter and remaining lemon juice in a deep skillet. Remove and keep warm. Add the water or wine to the skillet, plus the salt, pepper and thyme. Add peas and bring to a boil. Cover and simmer until tender. Before serving, spoon pea mixture over mushrooms. Serves 6.

Ham: Glazed Baked, and Boiled

June's Orange-Honey Glazed Ham


5 pound whole ham

1 12 ounce jar orange marmalade

1/2 cup orange juice

1/2 Tablespoon yellow or Djon mustard

1/2 Tablespoon honey

whole cloves


Pre-heat oven to 350 degrees.

Stud ham with cloves and place ham on rack in shallow roasting pan bake for 2 ½ hours. In a saucepan, combine Marmalade, juice, mustard and honey, blending will. Bring to a boil, stirring. Reduce heat to simmer, and cook for about 5 minutes. Remove ham from oven. Carefully discard cloves and spread glaze over ham. Continue baking for 30 to 45 minutes, or until ham is done (Be carefully that glaze doesn’t burn.). Serves 4 to 8.


Great-aunt Carrie's Old-fashioned Baked Ham

This recipe is over 80 years old and has been modified slightly to accomodate modern cooking methods.

8 to 10 pound ham
2 Tablespoons butter or margarine
1 1/4 cup dark brown sugar
Whole cloves
4 to 6 slices canned pineapple rings
Marichino cherries (optional)
3/4 cup cider vinegar
1/2 cup water
1 cup tomato catsup
1/4 teaspoon ground cloves
1/4 teaspoon allspice



Pre-heat oven to 300 F degrees

Remove rind from ham. Mix brown sugar and butter together until well blended. Rub over surface fat of ham. Score (X) ham. Place a whole clove in each of the squares of scored fat. Place on a rack, fat side up, in a roasting pan, lined with enough aluminimum foil to completely cover the ham. Place pineapple rings over the top surface of the ham, securing with toothpicks. The originally recipe doesn't call for it, but if desired, you may add cherries to the pineapple, securing them with wooden toothpicks.

In a saucepan, boil together remaining ingredients, stirring occasionally, about 5 min. Pour this sauce over ham. Seal aluminum foil over the top of the ham, and bake for 2 1/2 to 3 hours, basting every 25 to 30 minutes. Always re-seal foil over ham after basting. 30 minutes before ham is done, take ham from oven and remove foil covering. Return to oven and continue basting, allowing ham to brown.


Grandma's Boiled Ham Dinner

Cottage ham (aka: boneless shoulder butt ham)
1 cup cider vinegar
2 Tablespoons maple syrup or granulated sugar
3 whole cloves
2 whole bay leaves
1/2 teaspoon celery seed
4 medium potatoes, peeled and halved
1/2 pound carrots, peeled, halved and quartered
2 or 3 turnips or parsnips, diced large
6 small whole white cooking onions, peeled
1 very small head green cabbage, cut into quarters, or 1/2 larger head, cut into eigths.

Place ham in 1 quart of boiling water. Add remaining ingredients. Bring to a rolling boil. Simmer over medium heat for 1 to 1 1/2 hours. Add more liquid if needed. Allow to cool in pot liquid before slicing. Remove bay leaves and cloves, and serve.

Can omit vegetables, and remove ham to refridgerator for use later in sandwiches or other dishes, such as a ham loaf. Serves 8 to 10.