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Apr 302014
 

Ham In Creamy Cheese Sauce

First of all, let me start by sending our prayers and thoughts to all those in the path of destruction this week that still continues to plague us here in the south! So far here in north central Florida, we have only had light rain but from the looks of it, the worst is not over. I can’t believe that around the Pensacola area, they received over a foot of rain in one day and up to five inches in one hour, that’s more rain than we usually see during a hurricane! I am going to try real hard not to moan and groan about the little mud problem we have been experiencing here because in comparison, we have been pretty damn lucky!
Saturday was a goof off day for us and another excursion to the flea market which was basically fruitless except for buying some fresh veggies. However, I did manage to come across a beautiful glass lasagna dish by Anchor Hocking for a mere $2.00. A man had it at his booth and it was all dirty and had some things set inside it and when he told me how much he wanted, it was SOLD! It is a vintage, 4 quart, 13x10x3″ dish and very heavy-duty, just ask husband who had to carry it through the rest of the flea market! After a little bleach and soap, it cleaned up like brand new and ready for me to make some lasagna for Kenny who has been nagging me ever since I bought it; guess he deserves it since he carried it so long…….
Today’s recipe was just a throw together dish to try and use up some of the ham left-over from Easter and one I will be making again according to husband. It’s a no brainer dish, very simple and a good combo served over corn bread, biscuits or even dinner rolls. I had already used all my Hawaiian rolls which I’m sure would have also made a great base for this creamy, cheesy ham! Maybe next time………

Yes...That is home made corn bread under all that creamy gravy!

Yes…That is home made corn bread under all that creamy gravy!

 

Ham In Creamy Cheese Sauce
 
Ingredients
  • 2 med carrots
  • ½ cup chopped sweet onion
  • ⅓ cup butter
  • ⅓ cup flour
  • ¼ teas sea salt
  • ⅛ teas white pepper
  • 1-1/2 teas dry mustard powder
  • 2 cups milk
  • 1 cup grated Swiss cheese
  • 1 cup diced, cooked ham
  • Corn bread, biscuits or rolls
Instructions
  1. Dice carrots and cook until tender, adding the onions just before they're finished; drain and set aside.
  2. Melt butter over low heat in a saucepan and whisk in the flour, salt, pepper and dry mustard.
  3. Gradually add the milk and while stirring constantly, cook until thickened.
  4. Add the cheese, ham and carrot mixture and continue until cheese is melted and ham is heated through.
  5. Serve over fresh baked corn bread, biscuits or rolls.

 

Hope you enjoy……………

Jan 022014
 

Cranberry Pork Roast Revision

Hope everyone had a great New Year’s without too many hang-overs, ha ha! No company here thank God, as Husband and I just wanted a quiet evening by the fireplace and to be able to go to sleep whenever we wanted to which was fairly early, as usual!

A little over two years ago, I posted a recipe for a rolled pork roast with cranberry for the slow cooker and during the holidays when I wasn’t really up for cooking, I decided this would be an easy dinner to fix. The original recipe called for cranberry juice and when I went to my cabinet to retrieve a bottle, it was gone! Seems like granddaughter is always helping herself to the pantry and didn’t tell me that she took the last bottle therefore, I didn’t know to put it on my shopping list. What to do now with all ingredients already to go! Scanning my on hand stock I spied apple sauce and decided that would go well with the cranberry or at least I thought so. Bingo, it worked out wonderful, other than the roast coming out a little on the tough side even though I cooked it all day in the crock pot! Now I had another dilemma, what to do with all the left-over pork that we had trouble eating but tasted so yummy! I guess this old brain is still working pretty good after all! With all the kids coming for our late Christmas dinner, I chopped it up very fine, added our homemade BBQ sauce and served it up as BBQ pork sliders which I mentioned in my last post, just forgot to mention why I had it other than we had so much left. I have to say that the flavor of the meat went excellent with the sauce and everyone was happy! So with that said, here’s my updated version of that recipe for pork!

kids christmas 2013 003

Cranberry Pork Roast Revision
 
Ingredients
  • 1 small pork roast ( 2½ to 3 lbs)
  • 1 can cranberry sauce, whole berry or jellied which I used
  • ½ cup applesauce, chunky or smooth which I used
  • 1 teas dry mustard powder
  • ½ teas ground cloves
  • 2 teas cornstarch
  • 2 teas cold water
Instructions
  1. Place roast in crock pot.
  2. In a small bowl mash the cranberry sauce along with the applesauce and spices; pour over the roast.
  3. Cover and cook on low for 6-8 hours or until tender, ha ha.
  4. Remove roast and skim off any fat.
  5. Measure out 2 cups of the liquid into a small saucepan; combine the corn starch and water and add to the liquid.
  6. Cook over medium heat until gravy thickens.
  7. Serve over meat.

 

Hope you enjoy and have a great “2014”!

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